Wild mushrooms, pumpkin, parsnip, shallot, chestnut, walnut, brown butter

If I didn’t know any better, this could be considered quite a lazy vegetarian dish, lots of dairy, which on an animal cruelty view can often be little better than eating meat, and a big pile of wild mushrooms is hardly the most inventive of combinations. But actually I started the recipe with the idea ...

Rose veal, asparagus, chanterelles, wild garlic, fondant potato, porcini sauce 2

Rose veal, asparagus, chanterelles, wild garlic, fondant potato, porcini sauce
I would really love to have made this recipe with morels but I couldn’t even find the dried ones here in Dublin last week never mind fresh so I had to make do with substituting chanterelles and porcini instead. The dried porcini sauce was actually very easy to prepare yet intensely flavoured even though it ...

Socca, Mushrooms, Parsnip, Smoked Bacon

Socca, Mushrooms, Parsnip, Smoked Bacon
It may be a week late for Pancake Tuesday but I’ve actually been meaning to try these crepes from Southern France for a long time. Originally a peasant dish originating in Genoa comprising just chickpea flour, olive oil and water, I first read about them in the Balthazar cookbook (you can even see my copy ...

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 ...

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 ...

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 ...

Rabbit And Mushroom Stew 2

Rabbit And Mushroom Stew
It’s a shame we don’t eat more rabbit in Ireland, especially as doing so might help reduce the millions of euro worth of damage they do to farms every year. Unfortunately, people seem to have become very sentimental about what are essentially vermin and now a far better source of cheap protein than, say, battery ...

Wild Mushroom And Truffle Tagliatelle

Wild Mushroom And Truffle Tagliatelle
When I was in Verona awhile back I visited a fantastic shop selling all sorts of salume and cheeses; I found a beautiful cotechino which we had for New Year’s as is the tradition (with Castelluccio lentils I brought back as well) but something else we bought were white and black truffle slices in oil. ...

Lamb With Artichokes, Minted Pea Puree, Girolles and Elderflower Jus 2

Lamb With Artichokes, Minted Pea Puree, Girolles and Elderflower Jus
On a recent holiday to Spain I went to one of the supermarkets hoping to get some bacalao to replenish my stocks at home but unfortunately they had none; however, whilst trying to find that I walked by lots of lovely baby artichokes and as they were only €4 a kilo I bought a bunch ...