slow roast turbot

Slow Roast Turbot In Lemon, Thyme, And Anchovy Oil

Slow roast turbot – Sweet tasting turbot, slowly roasted in an olive oil infused with zesty lemon, fragrant thyme, and salty anchovies. It’s been a long time since I’ve eaten let alone cooked a bit of turbot. Last weekend that all changed. I’d made a rare trip out to Howth fish market in search of some black sole but due to …

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make cod veronique

Cod Véronique

Cod Véronique – crispy skinned fillets of flakey cod with the classic creamy vermouth and grape sauce. Like a lot of Irish chefs my age I was classically trained. Any chef who’s been to catering college here might remember been thought some of the delicious famous French classics like bouillabaisse, gratin dauphinois, or bœuf bourguignon. Learning the classics is a …

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Tuna with aubergine hummus

Tuna With Aubergine Hummus

Tuna with aubergine hummus – Seared, spice dusted tuna, with a creamy chickpea and aubergine hummus. I’ve got a bit of a love / hate relationship with tuna. I love cooking it and I love eating it even more. But I don’t like putting it on the menu any where I work. I’ve a couple of reasons. First off tuna has …

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monkfish and mango skewers

Monkfish And Mango Skewers

Monkfish and mango skewers – Cubes of spanking fresh monkfish, skewered with juicy ripe mango, and char-grilled over red-hot coals. We’re not great at barbecues here in Ireland, are we? Not surprising when you can count on one hand the number of days when the opportunity might arise to fire it up and get cooking al fresco. Burgers, sausages, chicken, and …

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best pan for fish

Citrus Sea Bass

Citrus sea bass – Crispy skinned sweet sea bass served with a sauce made from citrus juice and infused with basil As I was putting this colourful little plate together I got to thinking about local and seasonal ingredients. There’s a chef down in Galway on the west coast of Ireland I was reading about recently. He doesn’t put anything …

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beetroot poached salmon

Beetroot Poached Salmon With Samphire

Fillets of salmon poached in an earthy beetroot stock with zesty lime infused samphire. We’re already well into the new year and over the past couple of weeks, I’ve been trying to eat healthily. Not that easy when you work in a kitchen surrounded by food 24/7. I try not to pick at food while I work and to sit …

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