Boneless Beef Stock…In A Pressure Cooker 2

Making stock is supposed to save you money but unfortunately the way I do it means it doesn’t quite work out that way. The main reason for this is a stock made purely from bones, while producing a gelatin rich liquid, just doesn’t taste very good: there has to be some meat in there otherwise ...

Venison, Chocolate, Sweet Potato, Kale, Celeriac, Girolles 2

Venison, Chocolate, Sweet Potato, Kale, Celeriac, Girolles
This is the first time I’ve had a chance to use the new season’s venison and I picked up a fabulous piece of loin in Ennis Butchers, Rialto, which I am lucky enough to have just around the corner from my house. As with pretty much all tender meat I cook now I did it ...

Beetroot, Fennel, Plum ‘Gnocchi’, Yoghurt 1

Beetroot, Fennel, Plum ‘Gnocchi’, Yoghurt
The inspiration for this came from a post on Kitchen 72 as I really liked the idea of pairing beetroot with fennel and a seasonal fruit. My recipe has gone through a few iterations but I’m happy now that it’s finally right. There’s a few modernist tricks I’ve mentioned before, like fluid gels, and also a ...

Bacon And Cabbage Orzotto 2

Bacon And Cabbage Orzotto
I entered this recipe in the Goodalls Modern Irish Cookbook competition and unfortunately it wasn’t selected so I thought I’d post a version of it here. An orzotto is what’s commonly referred to as a barley risotto and I’d been toying with doing a riff on the Irish classic bacon, cabbage and parsley sauce for ...

Basil And Pine Nut ‘Risotto’

Basil And Pine Nut ‘Risotto’
I normally hate seeing things listed on a menu with inverted commas but I can’t really think of another title without it sounding even more wanky, e.g., ‘deconstructed pesto’ so it’ll have to do. Nomenclature aside, it’s another recipe inspired by Modernist Cuisine where you make risotto-like dishes from grains other than rice or in ...

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 ...

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 ...

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 ...