Butter Bean, Morcilla and Chorizo Stew 5

Butter Bean, Morcilla and Chorizo Stew
This meal was borne of a larder full of dried ingredients that are always handy to have on standby for when you haven’t had a chance to do the week’s shopping. The reason there’s such a Spanish feel to the recipe is because I used the last of some chorizo and morcilla a friend of ...

Pasta E Fagioli…In A Pressure Cooker

Pasta E Fagioli…In A Pressure Cooker
There are probably hundreds versions of this recipe online and I normally wouldn’t post something you can readily find elsewhere but there are a couple of things different about my version. The most obvious one is that I use a pressure cooker but it’s not for convenience, it’s because it allows me to cook the ...

Smoked Ham Hock, Parsnip And Split Pea Soup 2

Smoked Ham Hock, Parsnip And Split Pea Soup
Ever since I read on the Stitch And Bear blog about Byrne’s in Phibsborough selling smoked ham hocks I’ve wanted to pay a visit to get some for making this soup but it was only last Saturday that I finally got a chance to visit the shop. It’s actually a remarkable place, the first thing ...

Dinner By Heston Blumenthal

Given the amount of publicity surrounding it at the time, it probably hasn’t escaped your notice that Heston Blumenthal opened a new restaurant called Dinner in the opulent Mandarin Hotel last year. If you’re wondering why the official title seems a bit clunky there’s a good reason, apparently the hotel insisted on attaching Blumenthal’s name ...

Mutton, Cider, Chicory, Leeks, Pickles

Mutton, Cider, Chicory, Leeks, Pickles
Mutton is probably the most under-rated meat there is and it’s such a shame that it’s fallen out of fashion so badly: only quite recently Irish stew would have been made with a much older animal rather than the far more expensive and less robust tasting lamb. It’s pretty much impossible to find nowadays without ...

San Lorenzo’s

We were walking down George’s Street recently and noticed the vegetarian restaurant Juice had been replaced by a place called San Lorenzo’s. The menu on display in the window read very well and I decided to do a bit of research when I got home to see if it was worth a visit. It turns ...

China Sichuan

I’ve been getting quite interested in Sichuan cuisine lately and have been making some classic dishes from the region at home so I wanted to try the cooking first hand to see how my approximations compared. Obviously a trip to China is out of the question so the next best thing was to try one ...

Venison & Dark Ale Pie

Venison & Dark Ale Pie
Venison is one of my favourite meats and I always make an effort to buy it whenever I find it because like all game the season is limited. It’s also very good value when you consider I bought a whole leg (shank and all) for €10 in FXB where a similar cut of lamb cost ...

24 Hour Baked Jerusalem Artichoke, Winter Chanterelles, Scorzonera, Hazelnuts, Garlic 2

24 Hour Baked Jerusalem Artichoke, Winter Chanterelles, Scorzonera, Hazelnuts, Garlic
A while back I was reading a post on Honest Food about slow cooking an American wild bulb called Blue Camas that’s very high in an indigestible sugar called inulin. If you cook at a low enough temperature for long enough, you will convert most of this inulin to fructose which vastly improves the taste ...

Turkey Leg…In A Water Bath

Turkey Leg...In A Water Bath
Chances are if you’ve eaten in any high-end restaurant in the past five to ten years you have eaten food which has been cooked for an extended period of time at low temperatures in a water bath. You also will have guessed the technique I’m talking about is often referred to by the name sous ...