"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...."
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Soups
Kilmore Quay Crab Infusion
This soup has to be the height of decadence and tastes sublime. It might take a bit of effort but will certainly impress your guests.
To make the Pint of prawns with a prawn & Guinness chaser simply replace the crab with raw Dublin Bay prawns...
Heart Irish Broth
This is the sort of soup that pleads to be eaten when you are feeling tired and jaded.
Serve it with some warm crusty French bread slathered with butter – delicious! I like to make it in the autumn when plum tomatoes are at their...
Irish Oak Smoked Salmon and Cockle Soup
Very stylish, very easy to make and very delicious: the perfect soup!
It really has a delicate flavour and signifies the best of what the sea and garden have to offer in June. Cockles are often sold cooked...
Colcannon soup with Cheese Straws
I serve this soup with my more-ish cheese straws, which are a fantastic canapé, perfect to kick-start any dinner party.
They can be made up to three days in advance and stored in an airtight container at room temperature. Crisp in a preheated oven at 200C/400F/Gas 6 for 2-3 minutes before serving...
Duncanon Seafood Chowder
A bowl of soup must be one of the most welcoming foods known to man.
This seafood chowder always goes down well but particularly when it is bitterly cold outside. It is just so rich and tasty with the most wonderful...
Wild mushroom chowder
For a real wow factor serve this soup in a brown soda bread container as shown in the picture.
Preheat the oven to 180C/350F/Gas 4 and lightly dust the insides of four heatproof serving bowls. Divide one quantity of my brown soda bread (see recipe page 00) into four and...
Tomato and Poitin Soup
This is one of my favourite ‘empty larder’ recipes that requires little preparation and is quickly cooked.
Poitin is a traditional Irish spirit that is made from potatoes. It is now sold under a number of commercial brands and really does have a unique flavour...
Roasted Goose and Chestnut Soup
Goose is still very much a seasonal bird and they normally don’t tend to appear on our shelves before autumn.
A whole goose at this time of year weighs approximately 4.5 kg/10 lb, which is a good size for roasting for Sunday lunch or a dinner party...
Organic Carrot and Ginger Soup
Heat the sunflower oil in a large, heavy-based saucepan.
Add the onion and ginger and cook over a low heat for 10 minutes, stirring often, until completely softened but not browned.
Sweet Pea Mint Soup
Heat the oil in a heavy-based pan. Add the onion, cook slowly for 4-5 minutes without colouring, stirring occasionally.add the peas
Pour the stock or water into the pan and allow to simmer for 10-15 minutes until the broccoli is completely tender but still retaining its colour and all of the flavours have had time to infuse.add the mint
