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  • New 2020 Instagram live and Online Cookery Courses

    New 2020 Instagram live and Online Cookery Courses

    I am running a set of online cookery courses on my Instagram for all levels. ( from basic cooks to enthusiast chefs) with many themes coming during the next few months. check out https://www.tickettailor.com/events/kevindundon/ for tickets. and my Instagram and Facebook page for daily updates. www.instagram.com/kevindundon  and www.facebook.com/kevindundon

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  • Asparagus, Cratloe Sheep’s Cheese and Orzo risotto

    Asparagus, Cratloe Sheep’s Cheese and Orzo risotto

    This delicious risotto is made using orzo, a rice-shaped pasta, instead of rice. The flavour of Cratloe sheep’s cheese, a local product, really enhances the dish, but you could substitute Parmesan if you like. Serves 4 50g (2 tbsp) butter 2 shallots, finely diced 2 sprigs of thyme, torn salt and black pepper 400g (14oz) orzo pasta 250ml (1 cup) dry white wine 700ml (3 cups) warm vegetable stock or water 4 tbsp olive oil 16 asparagus spears, trimmed (if […]

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  • Puff Pastry Potato Pie

    Puff Pastry Potato Pie

    I like to use rooster potatoes as they are grown locally, but a good alternative would be Maris Piper or Yukon gold, great all-rounders with a fluffy, creamy texture when cooked. You could add some Cheddar for an even richer pie. Serves 4 500g (1lb 2oz) potatoes (about 2 potatoes), very thinly sliced 2 garlic cloves, finely chopped 2 tbsp chopped flat leaf parsley salt and black pepper 200ml (1 cup) pouring (light) cream Flour, for dusting 400g (14oz) ready-made […]

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  • Dunmore East Fresh Scallop Tartlets

    Dunmore East Fresh Scallop Tartlets

    The delicate flavour of the scallops and the crisp pastry are a lovely combination. Although fresh scallops can be expensive, it’s a case of a little goes a long way in this recipe. drizzle the tartlets with some Wild Garlic Pesto to add extra flavour, if you like. Serves 4 2 x sheets of puff pastry, each about 30 x 20cm (12 x 8 inches) egg wash, made with 1 egg, beaten with 1 tsp milk 8 fresh scallops 4 […]

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  • Amarena Cherry Tiramisu

    Amarena Cherry Tiramisu

    110g caster sugar 4 egg yolks 225g mascarpone cheese 1 double espresso or 1 cup of strong coffee 2 measures of marsala wine 200ml pouring cream-lightly whipped 18-24 boudoir biscuits or lady finger biscuits 50g cocoa powder 100g amarena cherries Beat the egg yolks and sugar with a handblender for 4-5 minutes until very pale and creamy then add in the mascarpone cheese and beat into the egg mixture. Fold in the whipped cream into the cheesy mixture until combined. […]

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  • Roast Pork with Crunchy Crackling

    Roast Pork with Crunchy Crackling

    This is an excellent dish for the family 2 kg/4½lb pork rack, bottom bone remove, top bone left in with skin attached 2 dessertspoon of Rock salt Sunflower oil. 3-4 medium sized carrots 2 onions diced sea salt and freshly milled black pepper Apple compote to serve. Preheat the oven to 240°C/475°F/gas mark 9. Lay the carrots, and onions on the base of a large roasting tray. Score the fat on the pork in a criss cross pattern with a […]

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  • Sweet & Sour Carrots

    Sweet & Sour Carrots

    500g Carrots, preferably baby carrots 50g Butter 50g Sugar 100 ml White Wine Vinegar Sprig Rosemary 50mls water Salt & Pepper to season Peel or scrape the carrots and place in a small sauté pan. Add the butter, sugar , white wine vinegar and rosemary and allow to simmer for 5 – 10 minutes. Pour in the water and cook the carrots until tender. Season with salt and pepper.

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  • Bread Sauce – Cranberry & Orange Relish – Gravy

    Bread Sauce – Cranberry & Orange Relish – Gravy

    Bread Sauce 450ml milk 1 small onion 4 cloves 2 bay leaves 110g fresh white breadcrumbs ½ teaspoon freshly grated nutmeg 50g butter 4 teaspoons of cream Salt & Pepper to season Peel the onion and stud the cloves into the onion. Pour the milk into a pan and add the onion and bay leaves and gently bring to the boil. When the milk has come to the boil remove the studded onion and bay leaves. Sprinkle in the breadcrumbs […]

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  • Whole Glazed Ham

    Whole Glazed Ham

    Whole ham on the bone (approx 15lb/7kg) 4 tablespoons Irish Whiskey 5-6 dessertspoons of homemade marmalade 50g brown sugar 12 cloves Soak the ham in a bowl of water for up to an hour to remove any excess salt. Place the ham into a large pot, cover with water and bring to the boil. Allow to simmer for about 2 ½ hours and turn off the heat allowing the meat to cool in the cooking liquor. Remove the ham from […]

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  • Indulgent Eggnog

    Indulgent Eggnog

    4 eggs, separated 500ml whipping cream 300ml whole milk 120g caster sugar 100ml brandy 100ml dark rum 1/2 teaspoon nutmeg, ground or freshly grated (fresh is best) In a medium bowl, beat the eggs yolks until pale and very frothy. Add sugar and continue beating then add in a little nutmeg. Spoon in the cream, a little at a time then add the milk a little at a time. Finally, beat in the rum and brandy. In a separate bowl […]

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