Rock Lobster

Over the past year I’ve become quite reticent to buy restaurant vouchers from sites like Groupon and the various copycats it has inspired. This is mainly due to a few bad experiences where we felt we received substandard service because we weren’t paying full price. I won’t name names because we didn’t make more of ...

Squid, courgette, mint, pine nuts

Squid, courgette, mint, pine nuts
This is the starter from a meal I made last weekend for some friends and I’ll be posting recipes for the other two courses when I finally get round to writing them up! We were having a Sicilian dish called farsumagru for mains, which is a meat roulade stuffed with meat and yet more meat, ...

Crab, asparagus, alexanders, samphire, spring onion 2

Crab, asparagus, alexanders, samphire, spring onion
Spring in Ireland may traditionally be said to begin in February but in the kitchen it really only starts in April. This is the month where we finally get to say goodbye to all those stews and root vegetables and lots of fresh greens start to become available (there’s only so much purple-sprouting broccoli you ...

Crab, Corn And Saffron Risotto

Crab, Corn And Saffron Risotto
There’s a lot of myths surrounding risotto and the most persistent, which I am as guilty of perpetuating as anyone, is the need to stir continuously to help gradually rub off the starch contained within the grains of rice. An article I recently read on Serious Eats put this to the test and found that ...

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 ...

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 ...

Bullit De Peix 2

Bullit De Peix
As I mentioned last week, I’m just back from a holiday in Spain (specifically, Ibiza) and one of the local specialities there is a fish stew called bullit de peix. There’s one particular restaurant called El Bigote which is famous throughout the island for its version, in fact, aside from a mixed platter of grilled ...

Scallops With Salt Cod Puree, Broad Beans, Pancetta And Sherry Sauce 2

Scallops With Salt Cod Puree, Broad Beans, Pancetta And Sherry Sauce
When I was in Spain last September I bought some bacalao in the grocery shop near our hotel to bring home with me to Ireland. It’s a good thing it lasts so long because nearly a year on it’s only now that I’ve managed to use it. I originally planned on making brandade but the ...

Samphire

Samphire
I was in Kish Fish yesterday buying some red mullet for lunch and I noticed that they were also selling samphire which is a big favourite of mine. Unfortunately, it was priced at a quite outrageous €15/kg but since you only need about 100g for two people I didn’t mind too much and with a ...