Happy New Year 3

Happy new year to all ten of my readers! This post isn’t quite as sad as it seems though as New Year’s Eve is normally such a let down that I’ll be going out tomorrow instead. Have a good one everyone.

Black Pudding, Apple, Celeriac, Walnuts 3

Black Pudding, Apple, Celeriac, Walnuts
As could be guessed from previous posts I normally have a freezer full of black pudding and I’m always looking for new things to do with it; I knew I wanted to pair the sausage with apples so I took inspiration from the classic flavour combination present in a Waldorf Salad when deciding what else ...

Japanese Soba Noodle Soup With Mackerel

Japanese Soba Noodle Soup With Mackerel
I’ve written before about how the synergy between various ingredients that are high in the umami producing molecules (glumates, inosates and guanylates) works and this dish is another attempt to try to maximise that interaction. Of all cultures Japan has turned working with umami into an artform so I decided to make a noodle soup ...

Chapter One

It’s been around four or five years since I last ate in Chapter One and then it was to avail of their excellent pre-theatre deal which is still running even though many in their place would be tempted to get rid of it upon gaining a Michelin star. The food was excellent on that occasion ...

Beetroot, Smoked Mackerel, Horseradish, Rye

Beetroot, Smoked Mackerel, Horseradish, Rye
Roast beetroot and smoked mackerel is a combination I really like, the saltiness of the fish tempers what can be a very sweet vegetable and it’s a great basis for a salad. For this dish though, I wanted to do something a bit different to that and really concentrate on the beetroot whilst still retaining ...

Winter Fish Pie

Winter Fish Pie
For some reason, I always associate eating fish with summer, maybe because I tend to want lighter food at that time of year and also because I associate good seafood with holidays in hot places; whatever the cause, as it gets colder most people want more filling and hearty cooking and a lightly sautéed piece ...

Penne With Pumpkin, Pancetta And Sage

Penne With Pumpkin, Pancetta And Sage
Naturally, there are a lot of pumpkins around at this time of year but it can be surprisingly hard to find a good one that has decent flavour. For starters, any of the beasts you see in the supermarket are useless as they taste of nothing and are only of decorative value; I generally find ...

Wild Mushroom, Walnut and Tarragon Soup

Wild Mushroom, Walnut and Tarragon Soup
It’s the time of year again for wild mushrooms and as you’ll see I’ve been cooking with them quite a bit lately. I’d like to say I went out and picked them all myself but I haven’t because I still don’t know enough to do so with any confidence. Although there aren’t actually many fungi ...

Wild Boar Sugo With Pappardelle 2

Wild Boar Sugo With Pappardelle
As mentioned recently I got a shoulder of wild boar from the excellent John’s Meat Company in Monkstown: a large 5kg bone-in joint with the sort of marbling that unfortunately has been bred out of commercial pigs. Obviously as it was whole I had to debone the cut myself which was actually fine; I took ...

Beef, Stout, Hazelnuts, Wild Mushrooms, Potato Three Ways 5

Beef, Stout, Hazelnuts, Wild Mushrooms, Potato Three Ways
Bord Bia is running a competition where you have to create a meal that you would cook for a foreign friend if they were coming to visit and explain the thought process involved. The idea is to show Irish produce at its best so I’ve chosen mainly common staples along with a few foraged ingredients ...