Anyone who’s ever learned how to make sauce vierge will know that the use of the word sauce in its title is perhaps a little misleading. Sweet tomatoes, fragrant coriander seed, and freshly chopped soft herbs, all mingled together with fruity extra virgin olive oil is definitely something I’d call a dressing. For me the word sauce conjures up images …
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 …
Any time I’m eating smoked salmon I need a couple of slices of brown soda bread to go along with it. Its moist earthy flavour compliments the smoky tang of the salmon, just add a squeeze of lemon and you have an Irish classic that’s served in pubs and restaurants up and down the country. Here in Ireland, we don’t …
Mackerel Escabèche – Fillets of fresh mackerel poached in a vinaigrette flavored with balsamic, saffron, and spices. I need help with my mackerel addiction. My infatuation with this fish has been going on for a while now and I can’t see it ending anytime soon. It’s just so tasty and cheap that if I see some freshly caught fillets sitting …
Chunky flakes of haddock encased in a smooth, smoky sauce. Loaded with rustic leeks and butter beans, topped with golden, crunchy parmesan. I Love good Friday. It’s one of two days during the year that I know for sure I won’t be working. The other been Christmas day. Bars, restaurants and cafe’s the length and breadth of the country are forced …
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