"His creative, imaginative cuisine has its roots in logic commonsense, craft skills of the highest order, and a focus on raw materials of the finest qualities...."
MY BOOK
Full on Irish
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ROAST RACK OF LAMB IN IRISH
STEW CONSOMME
I never tire of a bowl of steaming hot stew. This is a version I have developed over the years but the main ingredients are still the same as my mum uses and her mother before her.
Place the lamb bones in a large stockpot. Roughly chop one of the leeks and add with the roughly chopped carrots, half of the onion, the celery, bay leaf, herbs and peppercorns...
SEARED FILLET OF BEEF WITH CRISPY ONIONS AND HORSERADISH DRESSING
This would make a wonderful Sunday lunch as it is full of complementing flavours and textures.
Try to use grass-fed or organic beef that has been properly hung as the meat is definitely the hero is this dish...
LOIN OF BACON WITH AN IRISH MIST GLAZE
The loin of bacon is most often used for back rashers but it also makes a wonderful joint or can be cut into bacon chops. Most bacon now doesn’t need to be soaked overnight but it is probably worth checking with your butcher.
Place the loin of bacon in a large pan and cover with cold water. Bring to the boil, then reduce the heat and simmer for 1 hour until completely tender...
DOYLES DUBLIN CODDLE
This is my twist on a dish that has been around since the eighteenth century.
Traditionally it was made on pay day and left simmering on the stove, as it was not known what time the man of the house would return home from the pub...
BULMERS CIDER GLAZED FILLET OF SALMON
The best way to treat fish is simply.
The freshest salmon is covered with a hot marinate that cooks and seals the outside on impact, then it is cooked to create a crisp exterior, while the inside of the fish remains moist....
WEST COAST TURBOT WITH CRISPY POTATO SCALE
Carrigeen moss is seaweed found on the seashores of Ireland, however any edible seaweed would work in this recipe.
Just be careful hot to heat it too long in the cream as the natural gelatine will curdle the sauce.
HOOK HEAD FISHERMAN'S PIE
Whenever I put this on the menu they walk out the door.
I normally use a mixture of fish, but you could use just one variety. Serve it with a fresh green salad scattered with a handful of edible flower for simplicity.
RACK OF DUBLIN BAY PRAWNS WITH MEAD SALSA
This is a wonderful summer dish with a lovely combination of flavours.
It not only looks and tastes fantastic but is also deceptively easy to make. Try using raw peeled tiger prawns as a good alternative.
OVEN BAKED POUSSIN WITH SAGE AND ROASTED GARLIC
Poussins are the smallest chickens available to buy.
I like them because they are very tender and quick to cook. Each one is a perfect portion size, making them great for dinner parties.
