Demo

CELEBRATE CHRISTMAS AT
Cox’s Steakhouse
In a quiet corner of rural Ireland, you might not expect to nd twenty people – but when you come across Cox’s Steakhouse, it will be full most nights of the week. The family-run business has created a winning formula of locally sourced meat and produce along with a perfect mixture of modern dining and Irish hospitality.
“The Shannon is a huge asset for us. We have plenty of visitors that start o in Carrick and hit Dromod during the week, so we get plenty of business from them,” said Adrian Cox.
“We’re in a rural location and because of that we rely heavily on local businesses and farmers & families. They would also be some of our best customers,” he said.
In Cox’s Steakhouse, there’s more on o er alongside a ne selection of steaks. Guests can also enjoy contemporary dishes such as baked llet of hake, or spinach and ricotta
tortellini. Adrian describes the restaurant as casual dining, where they can hold up to 150 guests any night of the week.
When it comes to suppliers, Cox’s Steakhouse keeps it local. The Cox Family has a long list of other local businesses that make it all possible for this Dromod
destination restaurant. “Hughie McGovern is a one- man operation in Cloon and he supplies all our beef which is all produced by local farmers. “Stevie Faughnan supplies all our bacon, we get our sh from Albatross in Donegal, and Prior’s Fruit and Veg in Cavan supply fresh vegetables to us several times a week.”
Open since March 2004, Cox’s Steakhouse boasts a team of over 40 people, including eight chefs who all contribute to their nely-tuned menu. “It’s a team e ort, we all work together to look after our customers who pop in regularly to visit, but also to celebrate their birthdays, christenings and special occasions with us,” said Adrian.
“I’d like to thank all our loyal customers who make this all possible for us,” he said.
Harbour Road, Dromod, Carrick-on-Shannon, Co. Leitrim
T: +353 (0) 71 963 8234
E: [email protected] | www.coxs-steakhouse.com


HOUSE OF PLATES
Chapel Street, Castlebar, County Mayo
t: +353 (0) 94 925 0742 | e: [email protected] www.houseofplates.ie
Barry Ralph
Barry and Helen Ralph are a young couple with a growing family who are looking to the future with their award-winning House of Plates restaurant.
“House of Plates is a contemporary restaurant,” said head chef Barry, “with a focus on small and sharing plates and a view to being as self-sustainable as possible. We look positively to the future and hope to continue pushing boundaries in a good way. We hope our customers continue to nd House of Plates a unique dining experience - that they leave content and return for more.”
With two decades of experience in top kitchens and a string of successful projects behind him, Barry is always willing to try something new.
“We recently added an urban farm to the restaurant,” he continued. “It is something we have always wanted. We want to know where our food comes from and showcase what can be done with great home grown produce. We
harvest rainwater for an on-site poly tunnel and we have vegetable and herb beds and even our own bee hives! Being in total control of the freshest ingredients so close to the kitchen ensures our end product on the plate is the best it can be.”
The Ralphs family’s ethos extends past the food itself. “Our restaurant team and our local food partners are invaluable to us,” added Barry. “We want our restaurant to work like the hub of an extended family. We spend time building relationships with our food partners, from our grower Joe Kelly and our shell sh supplier Padraic Gannon to the great guys at Velvet Cloud Yogurt, Andarl Farm and Achill Sea Salt because their passion allows us to work with amazing ingredients. There is mutual respect within the fantastic team at the restaurant too which makes a busy workplace into a ful lling one.”


ORGANIC SALMON CURED IN BEETROOT AND GIN
Serves 4
INGREDIENTS
For the salmon
1 salmon
1 large beetroot
100g Achill sea salt
100g sugar
100ml gin
Zest and juice of 1⁄2 lemon 1 bunch of dill, chopped
For the pickle
125ml water
60ml white wine vinegar 1 tbsp sugar
1 tsp salt
A handful of elderberries 10g Dillisk
For the orange gel
The juice of 1 orange
Zest and juice of 1⁄2 lemon A pinch of saffron
1 sheet of gelatin
1 tbsp sugar
To garnish
1 tub of sheep’s yogurt
1 piece of fresh horseradish 4 radishes
1 pink grapefruit
4 carrot tops
Edible owers
METHOD
For the salmon
Peel the beetroot and place in a food processor along with the gin, sugar, salt, lemon & dill. Puree to a ne paste. Place the salmon on a sheet of cling lm and coat the salmon with the beetroot puree. Wrap the salmon tightly in the cling lm and leave to cure for 36 hours, turning every 8 hours to get an even cure on the sh.
For the pickle
Combine the vinegar, sugar, salt and water in a small pan and cook over a low heat until the salt and sugar have completely dissolved. Set aside and leave to cool. Add the elderberries and Dillisk. Cover and set aside for 36 hours.
For the orange gel
Place the sheet of gelatin in a small bowl with cold water. Combine the orange and lemon juice in a pot and add the saffron and sugar. Over a low heat stir until the sugar has dissolved completely. Remove the gelatin from the water and squeeze out excess water. Stir into the orange juice until dissolved. Set aside to cool.
To serve
Remove the salmon from the cling lm and rinse under cold running water to remove the beetroot coat. Pat dry with a clean cloth. With a sharp straight edged knife, slice the salmon as thinly as you can.
Remove the elderberries and Dillisk from the pickle liquid and drain on kitchen paper. Arrange the 3-4 slices of salmon on each plate, followed by the pickled elderberries and Dillisk, a dollop of sheep’s yogurt and
a slice of the orange gel. Slice the radishes in thin slices and arrange around the plate and grate the fresh horseradish over the top. Garnish with segments of pink grapefruit, carrot tops and edible owers.
YesChef Ireland | Issue 16 | Page 51


MARY BARRY’S SEAFOOD BAR & RESTAURANT
Kilmore Village, County Wexford
t: +353 (0) 53 913 5982 | e: [email protected] www.marybarrys.ie
Nicky Cullen
Mary Barry’s Seafood Bar is only a few miles from Kilmore Quay in County Wexford which is a key element in their ever-growing success. The busy port and marina gives access to the point where the Irish Sea meets the Atlantic Ocean and all the magni cent bounty that those two bodies of water have to offer.
It has been a tremendous year for the award-winning team thanks in no small way to the proprietors Alec and Susie Scallan, who tied the knot this year cementing the partnership at the heart of the success.
Since deciding to add sh to the menu a decade ago, Mary Barry’s has been a draw for sh lovers from all over Ireland and beyond ever since. And the accolades have continued to mount up. Having won Restaurant Association Award for Best Gastro Pub in Wexford both last year and this, they have gone on to be voted Best Gastro Pub in Leinster in 2017.
Last year’s South East Radio Hospitality Awards saw head chef Nicky Cullen scoop awards for Best Chef of the Year and Overall Bar Food of the Year.
“This year’s awards are in a few weeks,” Susie said, “and we are shortlisted for nine different categories. We continue to do the important things well. Things weren’t always like this. We have worked through some dark days, but it shows that a great team mixed with dedication, persistence and innovation can overcome anything.”
“We still source and deliver the freshest, nest seafood dishes in the area,” added Alec. “The restaurant continues to be a child-friendly venue because our customers recognise the nutritious value of sh and really value the opportunity to introduce their children to seafood.”
“Lemon sole and Kilmore crab continue to be among our bestsellers,” continues Susie “and although our focus is on serving the nest, freshest sh we can, we have a range of dishes suitable for meat lovers and vegetarians alike.”
Mary Barry’s Mozzarella & Tomato Salad


COD STEAK WITH PEPERONATA INGREDIENTS
230g cod steak
200g sliced onion
350g mixed peppers, sliced 200g fresh tomatoes
1 tin of tomatoes
1 red chilli, chopped
2 garlic cloves, minced
A handful of fresh basil
2 spring onions
METHOD
Sauté the onion with the chilli and minced garlic, add the mixed peppers and fresh tomatoes and cook gently for 10-12 minutes.
Add the tin of tomatoes and cook down for a further 30 minutes, the sauce is done when the sauce will coat the back of the spoon.
Pan fry the cod until golden brown on outside, transfer into a preheated oven at 190°C for 8 -10 minutes.
Remove the cod from the oven when just cooked through.
To serve, sauté the spring onion in butter, put the peperonata over the cod steak and place the wilted spring onion on top.
YesChef Ireland | Issue 16 | Page 53


DOCK 1 SEAFOOD BAR & RESTAURANT
1-3 Dock Road, The Docks, Galway City, Co Galway t: +353 (0) 91 562872 | e: [email protected] www.dockone.ie
Brian McMonagle
Local stretches much further than your nearest town or village. At least, that’s the belief of Brian McMonagle.
The chef said that when he was creating the menu at Dock 1, Galway’s up and coming seafood restaurant, he wanted to take the very best from all four corners of the island.
That’s why you’ll see names such as Abernethy hand churned butter from Co. Down, Broighter Gold rapeseed oil
from Limavady and organic Donegal turf smoked salmon from the Haven Smokehouse at Dock 1.
“Fresh is the talking point both in
the restaurant and in our seafood bar downstairs,” said Brian.


“My ethos is to pare back on sauces and accompaniments and let the produce do the wowing – simple fresh
Irish produce.
“It’s a great time to be a chef in Ireland and the passion from our suppliers makes the result
even more exciting,” he said. Seafood is mostly sourced around Galway, Rossaveal, Cleggan and Clifton as well as Wexford, Castletownbere and Union Hall in Cork right up to
Killybegs.
Guests can choose from a handpicked selection of the nest oysters including Dooncastle from Connemara, Harty’s from Dungarvan, Kelly’s from Clarenbridge and
Native Oysters.
This winter, Brian’s plans include giving guests the chance to smoke their own mussels at their own table. They’ll use pine needles to nish the pot of mussels at the table so guests can have a truly unique experience and see the
process in front of their eyes.
“It’s a really unique approach. Lava stones are also going to be a focal point upstairs where you can cook your own scallops, crab claws and prawns. We’re also planning to use
lava rocks where guests can cook sh with oils.
“We want to turn the seafood bar and restaurant at Dock One into the best place to go for seafood in the west,” said Brian.
YesChef Ireland | Issue 16 | Page 55


TURBOT WITH SAMPHIRE AND WHITE CRAB MEAT
INGREDIENTS
Serves 4
800g of turbot (200g per portion) 150g fresh white crab meat 300g of samphire
100g of quality butter
3 lemons
Sea salt
Pepper to taste
A splash of rapeseed oil Mixed herbs
When cooking fresh sh, I am rm believer in keeping the ingredients fresh and simple. Turbot is one of my favourite sh, it is expensive but se- riously worth it! Samphire or sea asparagus is a very delicate green vegetable with a light salty avour, so it doesn’t need any seasoning. Paired together with the super avour of white crab meat, lemon and the fresh turbot brought togeth- er with a good quality butter, this is so simple but a cracking dish for seafood lovers and it’s quick and easy to cook and put together!


METHOD
Heat a heavy pan to a nice high temperature. Add a good quality rapeseed oil and coat the bottom of the pan. Sprinkle some sea salt over the oil. Add the sh, presentation side rst and then cook until golden brown. Reduce the heat and gently turn over the sh. Take a small bit of butter add to the pan and leave to rest.
In another pan, again at a high heat, melt the butter, add the samphire and toss for about 2 minutes. Squeeze over half a lemon, ake the crab meat over the samphire and toss gently.
To serve
Divide the turbot between four plates, top with the samphire and crabmeat and simply garnish with soft herbs of your choice (dill and fennel are a good match). Place wedges of lemon on each plate and serve.
YesChef Ireland | Issue 16 | Page 57


KAY’S KITCHEN
Kay’s, The Management Suite, 3rd Floor, Clare Hall Shopping Centre, Malahide Road, Dublin 17 t: +353 (0) 1 847 7210 | e: [email protected]
www.kayskitchen.ie
Founded by the Glover family in 1979, the rst restaurant was in Donaghmede Shopping Centre on the northside of Dublin. Called Kay’s Kitchen after the present owner’s grandmother- Kathleen (Kay), it’s now a third generation run family business. Bart and Bernie Glover are still very much part of the business but have since passed over the reins to Steven and Ciara Glover.
Barry Glover, of Glover Shop tters ‘Glocon’ is responsible for the restaurant builds. In 2013 Kay’s Kitchen won the ‘Best Restaurant Design’ award for their Jervis Street shopping centre restaurant from The Restaurant Association of Ireland. And in 2016 had the honour of winning ‘Best Restaurant and Coffee House’ and ‘Best Medium Company’ in the Retail Excellence Ireland awards.
Steven Reilly has been Executive Chef with Kay’s Kitchen since 2003.
“I’ve over 25 years’ experience in the catering industry and previously worked for the Thomas Reid group and with Kevin Dundon in the Shelbourne Hotel. When I joined the company my role was to oversee the food and start to develop it further. I now manage a brigade of thirty, from commis’ to fully quali ed chefs. Our central kitchen is run by a team of experienced chefs, headed up by Paula Brennan and is located in Clarehall, Dublin.”
Kay’s Kitchen although a modern, thriving business has held fast to their core values.
Stephen says; “Kay’s Kitchen echoes the warmth of a family home, having fun, getting together to eat home- made food, prepared by chefs and served with a smile to our customers.
We have stayed true to our founding philosophy, buying local when and where we can. Food provenance is very important to us and our produce is locally sourced from trusted suppliers in Dublin and throughout Ireland, including Keelings, Wrights of Marino and Bewleys Coffee suppliers.
“Another essential element of our philosophy is to use our skills as trained chefs and caterers to compete. We encourage our chefs to enter competitions and in January of this year came back from Slovakia having represented Ireland and scooping up 2 gold medals at the International gastronomy fair - Danubius Gastro in Bratislava. We also won an astonishing 15 medals in the Chef Ireland competition at Catex in February 2017.
“We hope to open more restaurants and to continue to serve our customers as you would if they were in your home.”


KAY’S BROWN SCONES
Makes 12
INGREDIENTS
For the scones
140g soft brown sugar 1 tbsp baking powder 240g butter
850g brown our 360ml buttermilk
2 eggs
METHOD
Preheat oven to 160°C
In a bowl, mix the our, baking powder and brown sugar. Now rub in the butter until the mix resembles breadcrumbs.
In a jug, slightly whisk together the buttermilk and eggs.
Make a well in the centre of the our mix and pour in the buttermilk. Using a knife, combine the buttermilk with our mix until it forms a nice soft dough.
Gently atten the scone dough out to a thickness of approx. 2.5cm and using a pastry cutter, cut out the scones, you should have enough for 12 scones.
Bake for approximately 24 minutes until cooked through and slightly browned. Serve warm with butter.
YesChef Ireland | Issue 16 | Page 59


KAY’S LASAGNA
INGREDIENTS
300g Lasagna Sheets, uncooked 250g Cheddar Cheese, grated
For the Meat Sauce
170ml water
850g Beef, minced
170g onions, diced
1 beef stock cube
1 tsp black pepper, crushed 1⁄2 tsp paprika
1⁄2 tsp oregano, dried
1⁄2 tsp mixed herbs, dried 140g tomato puree
50g plain our
1 small can of tomatoes
For the White Sauce
400ml milk
30ml double cream
1 vegetable stock cube 40g corn our
30ml dry white wine 20ml water
METHOD
For the Meat Sauce
Place the beef mince in a pot and cover with the water. Add
the stock cube, spices and herbs. Bring to a boil while stirring occasionally. Add tomato puree, canned tomatoes and onions. Bring back to a boil. Season to taste. Whisk in the our to thicken the sauce and cook for 5 minutes.
For the White Sauce
Bring the milk and cream to a light boil, add the stock cube and wine and let the mix infuse while the alcohol cooks off. Use the corn our to thicken the sauce.
Assembling
In a buttered lasagna dish, arrange layers of pasta sheets with meat sauce and white sauce; starting with pasta sheets and ending with white sauce.
To Serve
Sprinkle the lasagna with grated cheddar cheese and bake in a pre- heated oven until cooked through and piping hot.
Serve as shown


KAY’S BREAKFAST OMELETTE
INGREDIENTS
Serves 1
1 slice of sourdough bread
A small bunch of cherry tomatoes on the vine 1 tsp parsley, chopped
1 medium tomato, deseeded and diced
1 small potato, cooked, peeled and diced
1 sausage, cooked and diced
1-2 bacon rashers cooked and chopped
2 eggs
Oil or butter for frying
To serve
Grill the sourdough bread and cherry tomatoes, turning once. Arrange the bread on a plate and top out the omelette. Garnish with the vine tomatoes.
METHOD
For the omelette
In a bowl, whisk the eggs until well combined. Heat the olive oil or butter in a frying pan. Add the egg mix and when the mix starts to set, tilt the pan or using a spatula to cook the rest of the eggs. Add the bacon, sausage, diced tomato, potato and parsley, reduce the heat and cover the pan.
YesChef Ireland | Issue 16 | Page 61


LA COTE SEAFOOD RESTAURANT
Custom House Quay, Wexford, Co Wexford
t: +353 (0) 53 9122122 | e: [email protected] www.lacote.ie
LA COTE SEAFOOD RESTAURANT HAS SECURED ITS PLACE AS ONE OF THE BEST RESTAURANTS IN THE COUNTRY
Paul and Edwina Hynes
As mussel trawlers chug lazily into Wexford harbour on a fresh morning, they beautifully underplay the dedication and depth of experience involved in bringing their catch home. On the seafront overlooking this picturesque scene is a restaurant that embodies that very same sentiment. The multi award-winning La Cote Seafood Restaurant has secured its place as one of the best restaurants in the country and continues to entice new customers through its doors with that certain “je ne sais quoi” that sets it apart from the norm.
The team at La Cote prides itself on providing a unique Wexford dining experience, showcasing the very best of what the south-east has to offer through seasonal menus produced from locally sourced and foraged ingredients.
And at the centre of this perfect storm is the husband and wife team that gives La Cote that enviable edge. Paul and Edwina Hynes had a vision of bringing something different to the culinary scene and in a few short years that vision has become a reality.
“I like classic French cuisine,” Paul says, “but maybe not the perceived stuf ness that comes with it. We love to create a more casual atmosphere so diners can enjoy our style of food in relaxed surroundings.”
Paul is a vastly experienced chef who has worked in some of the top kitchens in Ireland and the UK. Trained in classical French cuisine he saw an opportunity to bring those skills to bear in his native Wexford, fusing them with fantastic local ingredients to create a dining experience with a twist.
Edwina runs a professional front of house, ensuring their customers are comfortable and content. As a trained chef herself she has an in-depth knowledge of the food and wine on offer adding another interesting and original facet to dining at La Cote.


SEABASS WITH CARROT AND AN ORANGE REDUCTION
Serves 4
INGREDIENTS
4 llets of seabass (you can also use hake or plaice)
50g butter
500g carrots, peeled and sliced 80g butter
1 star anise
100ml water
METHOD
For the carrot puree
Melt the butter in a saucepan over a medium heat. Add the carrots, star anise and salt and simmer for ve minutes. Add the water and cover the saucepan and simmer until the carrots are tender. Once cooked, strain the carrots into a bowl, making sure to reserve the cooking liquid. Using a blender, process the carrots to a smooth puree and set aside.
Using a melon baller, carve balls out of the peeled carrot. Boil in salted water for ve minutes. Strain the juice into a bowl and set aside.
Grate two oranges and juice one orange into a saucepan. Add the sugar and stir well to dissolve. Bring to a boil until the liquid has reduced and becomes slightly thick.
Just before serving, place the carrot juice, ginger and milk in a saucepan and bring to a boil. Using a hand blender, whizz the liquid until froth forms on top. Carefully spoon the foam from the top and place on top of the sh.
In a frying pan, melt the butter and add the seabass llets. Fry until brown before turning over to brown the other side.
To serve
Brush a stroke of carrot puree on each of the plates. Place the seabass on top and scatter the carrot balls around. Dress with the orange reduction and top the sh with the carrot foam. Add herbs to garnish.
For the sh
For the carrot balls
For the carrot puree
For the orange reduction
A pinch of salt
For the carrot foam
For the carrot ball
1 carrot, peeled 100g butter
For the orange reduction
For the seabass
2 oranges 8g sugar
For the carrot foam
100ml carrot juice (from the strained carrot water) Pinch of ground ginger
500ml milk
Pinch of salt
Fresh herbs to garnish
YesChef Ireland | Issue 16 | Page 63


Brunel’s, 32 Downs Road, Newcastle, BT33 0AG t: +44 (0) 28 4372 3951
e: [email protected] www.brunelsrestaurant.co.uk
BRUNEL’S RESTAURANT
From the 14th of October Paul and his team will be delivering his particular style of cuisine in Downs Road, Newcastle. This move will see them move from 35 seats to 70, enabling more lucky visitors to sample his seasonal and creative dishes. Fiona Davey (General Manager/Director) has recently joined the crew and is heading up the front of house service. She brings with her many years’ experience in the industry, Paul says, “co- incidentally I had been buying my rhubarb from her Dad for years – a food connection and we didn’t know it.”
Artistry, creativity and a love of nature are some of the reasons that drive Paul Cunningham. For as long as he can remember he has been seeking inspiration from the landscape around him. His grandfather is cited as his primary inspiration – who taught him where to look for foraged ingredients in the elds, rivers and mountains around him. “My two year old comes with me now and already she can name the seaweeds on the shore.” Passing on the skills and knowledge to a new generation is as important to him as using the skills he already has.
The excitement resonates through his voice when talking about his new venue but also the ingredients he is using – passion - that somewhat ubiquitous and overused word is evident when he talks about foraging ingredients. “I want to cook from the heart, from the land and the sea, something magical happens when you nd these ingredients and cook them. At the moment I’m working with forest avours, nettles and sweet cicely and these are true Irish avours, a taste of who we are.”
Paul’s wife is a ceramic artist and was commissioned to create a range of plates and dishes to use in the new restaurant. So, on visiting Brunels you will be able to experience two art forms coming together, as food will be served on these unique dishes. Created to express the commitment to nature used in Brunels, some of the glazes used include pine needles and sea lettuce. A marriage of creativity and inspiration.
Paul Cunningham
It’s all systems go at Brunel’s in Newcastle Co. Down, as they move to new premises.


MEADOWSWEET PANNA COTTA, RASPBERRY SORBET & RASPBERRY LEATHER
INGREDIENTS
Serves 4
METHOD
In a saucepan stir the sugar and water over low heat to dissolve the sugar. Increase the heat and bring to the boil. Boil for a few minutes until the syrup thickens slightly, then remove from the heat and leave to cool completely.
Place the gelatin in a cup of cold water. In a saucepan, heat the stock syrup
and glucose syrup. Remove the gelatin from the water and squeeze out the excess liquid. Add to the syrup and stir to dissolve. Now add the raspberry puree and mix until well combined. Pass the mix through a sieve into a clean bowl. Chill until completely cold and using
meadowsweet over a low heat. Remove the gelatin and squeeze out the excess water. Add to the cream and stir until dissolved. Pass the mix through a sieve into individual moulds and chill in the fridge until set.
In a saucepan, mix the ingredients and bring to a boil. Chill until set, then blend together before passing the mix through a sieve. Chill until set again.
Roast the almonds in a pan (taking care not to burn the nuts). In a food processor, pulse with the water and leave to infuse for 12 hours. Pass the mix through a
sieve into a clean bowl and stir in the meadowsweet powder and glucose. Using a hand blender to froth the mix. Scoop out the froth and dehydrate at 60°C for 12 hours.
For the apjack tuille
In a saucepan, heat the sugar, milk, glucose and honey to 135°C. Add the
oats and ground almonds and stir until combined. Pour the mix over a sheet of parchment paper and cover with a second sheet. Roll out between the sheets. Freeze for about one hour. Pre-heat the oven to 170°C. Remove the mix from the freezer and place in the oven and bake for 4 - 5 mins. Cut into circles and blend the scraps for a crumb mix.
Serve as shown.
For the raspberry sorbet
For the raspberry gel
300ml stock syrup 120ml glucose syrup
3 gelatin sheets 900ml raspberry puree
For the raspberry sorbet
For the raspberry leather
For the dried almond milk
200ml raspberry puree 100ml stock syrup
4g ultratex
2g meadowsweet powder
For the meadowsweet panna cotta
700ml cream
300ml milk
4g meadowsweet powder 150g caster sugar
7 gelatin sheets
an ice cream machine churn as per the instructions. If not using an ice cream, freeze in a suitable container for one hour. Remove from the freezer and using a fork, break up the mix. Return to freezer for a further 30 minutes. Repeat until the required texture is achieved.
For the raspberry gel
250ml raspberry puree 50ml stock syrup
2g agar agar
For the raspberry leather
For the dried almond milk
In a food processor, blend the raspberry puree, stock syrup and ultratex until smooth and thick. Spread the puree
on a baking sheet and sprinkle the meadowsweet powder over it, dehydrate for 3 hours at 60°C.
300ml water
100g almonds
1g meadowsweet powder 2 tbsp glucose syrup
For the apjack tuille
For the meadowsweet panna cotta
100g caster sugar
2 tbsp milk
2 tbsp liquid glucose
3 tbsp local honey
5 tbsp toasted oats
2 tbsp ground almonds
Place the gelatin in a jug of water. In a saucepan heat the cream, milk and dried
For the stock syrup
400ml water 400g caster sugar
For the stock syrup
YesChef Ireland | Issue 16 | Page 65


t: +44 (0) 1847 851 287 | e: [email protected] www.dunnetbaydistillers.co.uk
Martin and Claire Murray are the husband and wife team behind Rock Rose Gin, established in 2014. Dunnet Bay Distillers have quickly gained acclaim both in Scotland and on the international stage. Perched on Scotland’s north coast, Caithness – home to Rock Rose, is an area of nature’s extremes, towering cliffs, long golden beaches, natural inlets with harbours and bays. Whilst moving inland the peaty at bogs and moorlands provide a haven for some of the botanicals that are used in the production of Rock Rose Gin.
The team of ‘wizards’ who produce this wonderful spirit, forage some of their botanicals, grow some in their own geodome and source others from producers across the world. Bulgarian juniper gives lemon sherbet notes to the spirit, whilst Italian juniper adds warmth and depth. The Rhodiola Rosea, for which this gin is named, also known as rose root, grows locally and gives a wonderful rose aroma and a unique oral note. Other botanicals used include sea buckthorn and rowan berries.
Combining the best of local and traditional botanicals produces a gin that is clean and crisp, with citrus and oral notes, a great match for these recipes from the team at Berts Jazz Bar, Belfast.
ROCK ROSE WHITE NEGRONI
35ml Rock Rose gin 15ml Kummel Liqueur 10ml Kina Lillet
Stirred over ice and gar- nished with grapefruit zest & fresh rosemary sprig.
PEAR TARTE TATIN WITH HAZELNUT ICE CREAM
Recipe available from YesChef Ireland online.


BERTS SEASONAL ROCK ROSE GIN & TONIC
SEARED SCALLOPS – BERTS JAZZ BAR
Serves 4
INGREDIENTS
8 scallops
1 bunch thyme 100g sugar
For the beetroot purée
1 pack black pudding 50g our
1 egg
100g breadcrumbs Oil for frying
2 medium sized beetroot
For the apple balls
For the parsnip crisps
1 red apple 200ml white wine
1 parsnip Oil for frying
35ml Rock Rose gin, 100ml 1724 Tonic Water, fresh blackberries, sprig of fresh thyme. Served in a gin goblet over Ice.
For the black pudding bonbons
METHOD
Heat 2 tablespoons of oil in a non-stick pan over a high heat.
For the beetroot puree
Wash the beetroot. Place the beetroot in a large pot and cover with plenty of water. Bring to the boil and cook until tender (depending on size - that can take up to 45 minutes). Leave to cool, and then rub off the skin. Cut into chunks and puree in a blender until smooth. You might need to add a splash of water to loosen the puree up. Season to taste with salt and pepper, and then pass through a sieve. Set aside.
For the black pudding bonbon
Grate the black pudding and knead gently into a dough. Roll into equal sized balls. Whisk the egg in a bowl. Place the our and breadcrumbs into two separate bowls. Dip the each ball into the our until coated, then into the egg and nally into the breadcrumbs, making sure each ball is well coated. Deep-fry in batches until golden brown. Set aside.
For the apple balls
Peel the apple and using a melon baller, scoop out 8 balls. In a pan, heat the wine slowly, add the sugar and thyme and infuse for a few minutes (don’t boil the mix). Add the apple balls and simmer until the apples are tender.
Drain and set aside.
For the parsnip
Peel the parsnip, then using a potato peeler, make thin slices of the parsnip. Heat oil in a frying pan and
add the slices in batches until golden brown.
For the scallops
Trim the roe off the scallops, season to taste and sear in a hot pan for two minutes on each side.
To serve
Divide the scallops between four plates and serve as shown.
YesChef Ireland | Issue 16 | Page 67


CROÍ RESTAURANT
Croí, The Square, Tralee, Co Kerry
{t: +353 (0) 66 7185 583 | e: [email protected]
Croí
Irish meaning for “Heart”
“put Kerry on a plate, from the forest oors to the seashores.”


AS WITH ANY LABOUR OF LOVE, THE INCEPTION CAN BE INSTANT BUT THE IMPLEMENTATION CANTAKEMANYYEARS.THISONEWASWORTHWAITINGFOR. OPENEDINMAYBYNOELKEANE AND HIS PARTNERS KEVIN O’CONNOR AND PAUL COTTER, CROÍ IS THE REALISATION OF A VISION FOR A RESTAURANT THAT WOULD IN NOEL KEANE’S WORDS “PUT KERRY ON A PLATE, FROM THE FOREST FLOORS TO THE SEASHORES.”
A couple of years ago, I stood nattering with Noel after a shoot, we talked about his plans for the future and the type of place he would like to open, he talked about wanting to get to the very essence of food, the heart of avours and produce and I suggested ‘Croí’ as a name that might t. Little did I know that this brief name drop would stay in the back of Noel’s mind.
Croí, of course is the Irish for heart, but a little research on Noel’s behalf unearthed an old Gaelic de nition which is a little harder to pin down, but which means essence – and so seemed tting for the ethos that these culinary gangsters
have chosen to put at the very centre of their restaurant. “What we wanted to do was show the very essence of Kerry food, to get back to the heart of the land and so the name seemed tting.”
With a determination to both forage and grow their own ingredients they have planted three poly tunnels and twelve raised beds. I point to the prevalence of edible owers on their social media feeds and Noel says, “I’m growing all the owers myself, and they’re wild, outdoors, not in poly tunnels – true wild owers. They love the climate and they each have their own unique avour pro le.”
Part of their daily routine is to see what’s on offer in the elds and hedgerows. Noel says “The climate in Kerry is unique, it is a micro climate as we’re surrounded by mountains yet open to the sea, we have rivers and forests and lakes. This climate means there’s no shortage of local leaves and herbs all year round.”
When planning their menus they were very clear that they did not want to pay lip service to the notion of seasonality and they also
wanted to provide dining options for vegetarians. “I know that options can be limited for vegetarians. We wanted to make sure that we could offer a proper vegetarian menu. The seasonality of Irish vegetables means that in eighteen weeks we have changed the menu four times and the fth is currently in planning, that keeps us on our toes.”
Croí is about local produce from local people, but also about an understanding of place, of Kerry!


NOEL KEANE & TEAM
A TASTE OF THE ATLANTIC
INGREDIENTS
Serves 1
4 scallops
3 crab claws
15 cockles
5g trout caviar
20g butter
10g samphire
10g sea aster
1g garlic
Sea salt and pepper to taste


METHOD
Pan fry the cockles and crab claws in half the butter and garlic. Lightly season until the cockles pop open and remove from pan. Place in a bowl and reserve. Pour the juices into a container and keep to one side.
In the same pan add the samphire and sea aster with the rest of the butter and toss gently to wilt. Remove from the pan and set aside. In the same pan add the scallops, turning once until cooked (one minute) remove and reserve.
Pour the juices back in to the pan and reduce by half. Place the cockles and the crab claws on a plate along with the scallops. Pour the cooking juices over and to nish add the caviar and sea vegetables.
YesChef Ireland | Issue 16 | Page 71


READY CHEF DISTRIBUTING PRODUCE TO EACH CORNER OF IRELAND
“For your next veg order contact us below” T: +353 1 8300 111
Paul Smith on +353 87 1958 329 David Tallon on +353 87 2356 724
E: [email protected] www.readychef.ie


STAY AT THE GLASSHOUSE THIS CHRISTMAS
FOR SPECIAL OFFERS VISIT WWW.THEGLASSHOUSE.IE OR CALL +353 (0) 71 9194300
CHRISTMAS MENU | €30.00 pp
STARTERS
Honey Roast Celeriac Soup
Tru e Essence, Fresh Baked Breads
Herb Crusted “Boilie” Goats Cheese
Beetroot Carpaccio, White Balsamic & Mustard Dressing
Baby Spinach and Frisée Salad Roast Cherry Tomato, Avocado Sesame & Chilli Lime Sauce
Free Range Chicken and Foie Gras Terrine
Golden Sauterne Gel, Walnut & Sun ower-seed Crisp
Tea Cured Duck Breast
Ham Hock Lollypop, Winter Plum Chutney Vanilla & Apple Puree, Fermented Courgette
MAINS
Grilled Sirloin of Irish Beef
Burnt Butter Cauli ower Puree, Braised Shoulder Rib Parsley and Tru e Paint
(supplement of €5.00)
Pork Tenderloin
Pickled Pork & Black Pudding Terrine
Roast Baby Bits, Goats Cheese Potato, Thyme Jus
Irish Chicken Breast
Pea, Broad Bean & Tarragon, Spiced Bread Sauce Cumin Roast Carrot, Chicken Reduction
Slow Cooked Grain-Fed Turkey Crown Honey & Clove Glazed Ham
Goose Fat Potato, Chestnut and Sage Stu ng Thyme Pan Gravy
Baked Wild Atlantic Cod
Lemon & Parmesan Gnocchi
Chilli & Shrimp Salsa, White Wine Sabayon
Garlic Roast Winter Squash and Sweet Potato Feta Cheese & Pomegranate Pearls
Hazelnut Crust, White Onion Purée
DESSERTS
Traditional Plum Pudding
Mini Baileys, Co ee and Vanilla Tart
Burnt Clementine, White Chocolate and Almond Verrine Raspberry Daiquiri Mousse, Berry Ice Cream, Short Bread Clusters


DUNGANNON GOLF CLUB RESTAURANT
34 Spring eld Lane, Dungannon, County Tyrone t: +44 (0) 28 8772 9995 e: [email protected] www.dungannongolfclub.com
Shane Smith
Set in the serene surroundings of the course itself, Dungannon Golf Club Restaurant is open to everyone and has something for the golfer and non-golfer alike. Whether it is just a social drink on the veranda or a relaxing lunch with friends, the rst class service in the elegant clubhouse will put you at ease. If an intimate evening meal or a formal occasion or function is more to your tastes then the delicious dishes created by the team will have something for you.
Head chef and proprietor Shane Smith showcases the best of local and seasonal fresh ingredients. His enthusiasm and love of cooking drives him to make every dining experience a memorable one and his strong family links remind him constantly that he is living his dream.
“I started cooking from the age of 12 helping my uncle in the kitchen of his restaurant,” said Shane. “Watching the drama of him preparing amazing dishes that wowed his customers gave me an interest in cuisine that I have never really lost. From that small boy helping with the little jobs to the present day where I have my own team of chefs, I love it just as much now as I did then or maybe even more.”
After gaining valuable experience in various hotels and restaurants, a family tragedy nally pushed Shane to take a big step.
“My father was a massive part of my life and also had a great love for cooking,” he continued “and after his unfortunate death to cancer at only forty-seven years of age I realised that life was too short and I needed to get on with following my own dreams. So with the help and support of my wife Claire and our two beautiful children I had the con dence to open my own restaurant and we haven’t really looked back.”


PAN FRIED SEABASS AND TOMATO SAUCE
Serves 4
INGREDIENTS
4 llets of seabass
1 red pepper, deseeded and sliced Oil for frying
For the sauce
3 tomatoes, skinned and chopped 1 red onion, peeled and chopped 4 tbsp white wine
2 tsp brown sugar
1 tbsp oil
In a frying pan, heat the oil and add the onions. Sauté until translucent but not yet browned. Add the tomatoes and squeeze slightly to release the juices. Cook until liquid thickens slightly then add the wine and brown sugar, stirring to mix well. Cook until the sugar has dissolved and season to taste.
For the seabass
In a frying pan, heat the oil and add the sh skin-side down. Cook until the sh turns slightly golden brown around the edge. Turn and cook for a further 2 minutes. Remove the sh and add the sliced peppers, Cook until soft and tender.
Serve with the tomato sauce, red pepper and roasted baby potatoes, tossed in garlic butter.
METHOD
For the tomato sauce
YesChef Ireland | Issue 16 | Page 75


EALA BHÁN
Rockwood Parade, Sligo, Co. Sligo
t: +353 (0) 71 914 5823 | e: [email protected] www.ealabhan.ie
The restaurant is situated on the Garavogue River, where patrons of this contemporary eatery can often see the namesake white swans passing by. For proprietor Anthony Gray, the beautiful Sligo setting is just one part of the puzzle. “I’m a Sligo man who is very proud of our beautiful scenery and our poetry as well as our local food. My true love is showcasing local and seasonal produce in an artistic environment,” he said.
Eala Bhán was born in 2011 following the success of sister restaurant Tra Bán, which opened in 2009. Anthony said he always had a love of food, but he discovered his love for looking after people while working in his father’s butcher shop and the hospitality industry.
“What I really do believe in is giving people the wow factor when they come in the door. My presence is important too,
that I’m always there to talk to our guests,” he said.
Some of the staff at Eala Bhán have been there since opening, as have the local food producers that Anthony knows personally. At the restaurant, you might even dine on something the man himself caught on his travels or picked locally.
“Fresh sh is very important in Sligo. I often go shing and put on catch of the day and whatever I can catch and source locally goes on the menu, from Mullaghmore to Easky and all the surrounding areas,” he said.
Other highlights on the carefully curated menu include crispy sticky beef stir fry, with Sherlock’s of Tubbercurry marinated strips of beef in a crispy batter tossed in lime; or trio of duck and Cashel blue cheese ice cream.
Marcin Szczodrowski
For the jewel in the crown of the Sligo Food Trail, look no further than Eala Bhán Restaurant in the heart of Sligo Town.


TASTE OF THE SEA
INGREDIENTS
METHOD
For the lemon-beetroot foam
Place the sugar, lemon juice, beetroot juice and the gelatine in a small pot. Over a low heat, warm until the sugar has dissolved. Chill the syrup until cold, pour the syrup into a cold 1 litre whipping siphon, charge the siphon with a n20 cartridge and shake well before serving the foam.
For the kataf prawns
Beat the egg with a pinch of salt and pepper and dip the prawns in the beaten egg. Wrap the prawns in the kataf pastry by placing about
5g of the pastry in a rectangle, sit a prawn at the end closest to you across the width of the pastry then roll it up and set aside.
For the scallops
In a pan, heat the olive oil and butter, season the scallops with salt and pepper and place them in the pan. Fry for 1 minute before turning and cook for a further 30 seconds. Remove the scallops from the pan and add the lemon juice and zest. Heat until the lemon has infused the butter and oil.
For the baby carrots
Boil some water with a pinch of salt in a saucepan, add the carrots and boil for 5 to 6 minutes until al dente.
For the white pudding
Pre-heat the oven to 180°C, slice the white seaweed pudding and pan-fry over a medium heat for 30 seconds each side then place in the oven for 2 minutes at 180°C.
To serve
Just before serving heat a deep fat fryer to 160°C and deep-fry the wrapped prawns for 3 minutes. Set on a plate lined with kitchen paper to absorb the excess oil.
Divide the prawns between four plates; add the baby carrots and white pudding. Drizzle with the lemon butter and serve.
For the lemon and beetroot foam
30g caster sugar 30ml lemon juice 30ml beetroot juice 3g gelatine
For the kataf prawns
1 egg
A pinch of salt and pepper
4 fresh large prawns peeled and divided 50g kataf pastry
Oil for deep frying
For the scallops
1 tbsp olive oil
1 tbsp butter
4 large fresh scallops
Salt and pepper
2 tbsp lemon juice
Zest of a lemon
200g Kelly’s white seaweed pudding 4 baby carrots
YesChef Ireland | Issue 16 | Page 77


DAITHI’S ON THE GREEN AT MALIN HOTEL
Drumcarbit, Malin, Co Donegal
t: +353 (0) 74 937 0606 | e: [email protected] www.malinhotel.ie
Daniel Mullarkey
In Ireland’s most northerly hotel, Daithí’s on the Green is a well-known favourite for locals in Malin and the surrounding areas. The famous Malin Hotel is situated in the centre of Malin Town. Having recently undergone a revamp, this Inishowen gem is offering something new and different to new and old visitors alike.
One of the names behind this change of scenery is Daniel Mullarkey, the chef who has married the expectations of ne diners with the favourite dishes of locals to create a whole new menu.
In this seafood restaurant, the food miles are extremely low – having been delivered straight from the Malin coastline to the plate in front of you. “The suppliers are local to the area, the sh supplier John Byrne is just up the road from us,” said Daniel.
The young chef started out on his career path at the Malin Hotel, before attending college in Killybegs. He then worked in Germany and a host of other Donegal hotels, including Harvey’s Point Hotel and the Nesbitt Arms in Ardara.
“I’ve been back for ve months now. I’m from Malin Town myself, so when the opportunity arose to come back I just jumped at it. I know the place better than anyone else,” he said.
Daithí’s on the Green is a seafood restaurant, but Daniel stresses that they have something for everyone. The newly- redesigned eatery seats 30 and is usually fully booked through the weekend thanks to the intimate and cosy design.
Daniel’s food is also a big draw, with the Malin Town man recently awarded runner up in the Taste of Donegal Awards, which recognise the best local fare.


HAZELNUT CRUSTED BLACK MOUNTAIN LOIN OF LAMB, BLUE CHEESE PORK FILLET, BEEF FILLET, TRIPLE COOKED CHIPS, PICKLED BABY CARROTS, ROMANESCO CRUMB AND DUCK SKIN
INGREDIENTS
1 Silverhill duck breast
500g pork llet
200g blue cheese
Parma ham (enough to wrap around the pork llet)
Unsalted butter
500g loin of lamb
2tsp of English mustard 50g hazelnuts, chopped
For the duck skin
For the pork loin
For the lamb
For the triple cooked chips
3 large potatoes (cut into chips) Goose fat for frying
For the pickled baby carrots
12 baby carrots
100ml apple cider vinegar
100ml water
20g pickling salt
20g sugar
10g black peppercorns, slightly crushed 10g garlic, minced
1 head romanesco
METHOD
Soften the blue cheese and blend to a creamy consistency, cover the pork loin with the cheese wrap tightly in cling lm and chill for eight hours to rm up. Remove and wrap in the Parma ham.
Pre-heat the oven to 190°C. Carefully Remove the skin from the duck breast and place on a baking sheet and roast for 10-15 minutes until crisp, remove and leave to one side. reduce the heat to 160°C.
For the lamb
Trim the excess fat from the lamb, season well, heat the olive oil in the frying pan and seal the lamb on each side. Remove from the pan and cover with the mustard and roll in the hazelnuts. Roast in the oven for 8 - 10 minutes, remove and leave to rest.
For the chips
Bring a pan of water to the boil and drop in the cut potato chips. Boil for 8 minutes, remove from the water and place in iced water. In a deep frying pan, heat the goose fat to 140°C and blanch the potatoes. Remove and leave to cool until ready to serve.
In a saucepan, bring the vinegar, water, salt, sugar, peppercorns and minced garlic to the boil. Add the baby carrots and simmer until just tender. Remove from heat and leave to infuse for 30 minutes. Drain and reserve.
Steam the romanesco until al dente, break into a ne crumb.
To nish
Heat the goose fat to 180°C and cook the chips for the third time. Cut the pork llet into four equal slices and fry in some unsalted butter to brown. Finish in the oven at 160°C for 6-8 minutes.
Serve as shown
For the pork llet
For the pickled baby carrots
YesChef Ireland | Issue 16 | Page 79




PISTACHIO CRUSTED GREENCASTLE COD FILLET, BROAD BEANS, PEAS, EGG YOLK, RADISH AND CRISPY COD SKIN
INGREDIENTS
METHOD
Remove the skin the from the llets, then place the cod skin on a baking sheet, sprinkle with salt and roast for 10 -15mins at 190°C. Remove and allow to cool, chop roughly and reserve.
Steam the eggs at 59°C for 32 minutes then cool in iced water. When cooled remove the shell and place the egg yolk on a spoon. Blanch the broad beans and peas, then cool in iced water, peel the broad beans and set aside.
Pan fry the cod llets in an ovenproof pan until a nice crust forms, turn over and cover each llet with the blitzed pistachios. Place in the oven for 3 - 4mins remove, and allow to rest.
Place the eggs back in steamer at 59°C to reheat.
Toss the broad beans and peas in a little bit of olive oil and sea salt with the chopped up cod skin and place on the plate, add an egg yolk on top of the peas and beans and cover with sliced radish so that the yolk doesn’t dry out. Place the cod alongside the radish and enjoy!
4 x 250g portions of cod llet 4 eggs
100g broad beans
100g peas
100g nely chopped pistachio nuts 1 white radish sliced thinly
Salt
YesChef Ireland | Issue 16 | Page 81


Step out of the bustling cobblestone streets of Temple Bar and down the stairs to Tomahawk where beautiful windows allow in light from street level. This is an intimate and unique dining setting - and the steaks are the star of the show.
Dollard & Co Food Market butcher JP Byrne, sources all the Tomahawk beef working closely with the suppliers to garner the best. “Hereford, Charolais, Black Angus are all top level Irish beef. I hang the cuts in the Dollard & Co Dry Aging Chamber for a maximum of 28 days, as we feel that is the perfect amount of ageing and exactly to the chef’s speci cation, so that each offering on the menu is the best possible version of that steak.”
Barra Hurley, Tomahawk Head Chef has clear intentions: “We want people to enjoy their beef like they would wines, whiskeys
or cheeses, experiencing the different avour notes due to the aging, smoking and cooking processes on the charcoal burning grill, we hope that they visit Tomahawk time and again to expand their palate and have a brilliant culinary experience.”
But there’s a lot more to Tomahawk than just the beef! Choose from a menu that includes Whole Baked Dover Sole, Sashimi Grade Tuna Ceviche, Yuzu Ginger Ponzu, Avocado & Pak Choi Salad, Mini Irish Lobster & Crab Cocktail Rolls, Kilmore Scallops or Double Barnsley Lamb.
And if you still have room, the delicious dessert menu includes Valrhona Caramelita Chocolate Ganache, Banana Cake, Coconut Orange Dacquoise and Dulce de Leche Pancakes.
TOMAHAWK STEAK HOUSE
1 East Essex St, Dublin 2
t: +353 (0) 1 616 9564 | e: [email protected] www.tomahawksteakhouse.ie
Welcome to Tomahawk, the brand-new and much anticipated addition to the incredible Dublin food scene. Bursting with innovative creations, bold avours and traditional classics, Tomahawk is a steakhouse like no other in the city. Residing on the bottom oor of The Dollard Printworks Building, home to Roberta’s Rooftop Bar & Restaurant and Dollard & Co Food Market and Grill.


YesChef Ireland | Issue 16 | Page 83


SASHIMI GRADE TUNA CEVICHE
INGREDIENTS
120g sashimi grade tuna Zest and juice of 1⁄2 a lime A pinch of salt and pepper 20ml ponzu
1 avocado
2 baby pak choi leaf
10g wild mixed leaves
Dried chilli akes (adjust to taste)
For the ponzu sauce
30ml rice wine vinegar Juice of 1 lime
Juice of 1 grapefruit 80ml soy sauce
30ml mirin
30g brown sugar Salt and pepper
METHOD
For the ponzu sauce
Combine the ingredients together in a pan and warm through.
For the tuna
Finely dice the tuna, add 5ml of the ponzu sauce and mix through, followed by the zest and lime juice, salt pepper and chilli akes. Mix together.
Fine dice the avocado add salt and pepper to taste. Finely slice the pok choi and mix with wild leaves.
Fill a mould 2/3 full with the tuna mix, add the avocado, place the mixed leaves on top. Put the ponzu sauce in the bottom of a bowl to serve.


VALRHONA CARMELITA CHOCOLATE GANACHE
INGREDIENTS
For the sponge
50g egg whites 30g caster sugar 4 egg yolks
15g cocoa powder
For the ganache
400g Valrhona caramel chocolate 200ml cream
For the hazelnut crunch
150g praline paste 70g dark chocolate 125g feuilletine crunch
For the caramel sauce
100g sugar 100ml cream 10g butter Pinch salt
METHOD
For the sponge
Whip the egg whites and sugar together to form a meringue. Then add the egg yolks one at a time, mix well, then fold in the cocoa powder. Spread the mixture at on a tray and bake for 10 minutes at 180°C.
For the ganache
Warm the cream in a pan and fold in the caramel chocolate. Remove from heat and leave to one side.
For the hazelnut crunch
Melt the praline paste and chocolate together, allow to cool slight and fold in feuilletine.
For the caramel sauce
Slowly caramelize the sugar, when it turns a golden colour add the butter and then the cream, add pinch of salt to taste.
Place the sponge into a mould and pour the ganache on top. Allow to set before serving.
YesChef Ireland | Issue 16 | Page 85


DAVID PORTER, KILRONAN CASTLE
WE CHAT WITH EXECUTIVE CHEF DAVID PORTER, A NATIVE OF AUSTRALIA, HE NOW HEADS UP A TEAM IN KILRONAN CASTLE.


What’s your favourite breakfast?
Courgette and feta fritters, with smoked bacon, rocket, poached egg and hot chilli sauce – everything you need to wake up and get the day started.
What would you be doing if you hadn’t become a chef?
I don’t really know, I’ve always had an interest in nance and investments, maybe I’d be doing something in property or development. I still keep an eye on the market to see what’s happening.
What’s your favourite part of the day?
Our days are long and we spend more time with each other in the kitchen than we do with our families. So it’s important to set the scene and start out as we mean to go on. So rst thing in the morning is my favourite time, we pull the team together and greet each other, look at our planning for the day, shake hands and go for it. It’s all part of the team culture that I try to create and foster.
What’s your guilty pleasure?
appealing option. We need to invest in our management and provide opportunities for in-house development and progression wherever possible.
Kilronan is a beautiful place to work, what’s your
favourite part of the hotel?
Well obviously the kitchen! But apart from that the drawing room is a beautiful room with bay windows and an amazing replace. It’s a restful calming room and it’s a good place to come when I want to clear my head or just grab a breather with a cup of coffee.
How far do you live from work? And what do you listen
to on journey in?
I live about 20km from the Castle, so the drive is ok. Usually you’ll nd me listening to Newstalk catching up on events and current affairs.
You seem like an easy going relaxed kind of guy, what’s
your philosophy for the kitchen and working with the
team?
I’m not always relaxed the kitchen can be a pressurised environment, but I’ve learned to change my style over the years. I take a solution focussed approach to managing the team in the kitchen, I demand transparency and honesty, after all we can only x problems if we know what they are. And at the heart of everything is co-operation as a team.
Where did you go for your last meal out?
My wife and I went to The Olde Post Inn and had their tasting menu, this is honest Irish cuisine at its best and they have great wine pairings.
Who does the cooking at home?
My wife is a chef as well, so we share the cooking. It’s all about getting good healthy meals on the table for the family so we work together to do that.
I suppose when you talk about guilty pleasure, you mean junk food
or stuff that’s high in sugar or fat, but that’s just not my taste. I love scallops and lobster – good seafood, I can’t get enough of it. When I’m with my family, we like to go for coffee and cakes, one of my favourites is a good carrot cake with loads of frosting – so maybe there it is right there!!
Growing up in Australia you had access to quite
different ingredients than we have here, are there any
you really miss?
Australia is a huge country and it’s also a melting pot of cultures, you can virtually get your hands on any ingredient used from cuisines across the world. The cooking is lighter and combines the best of produce from many cultures. What I really miss are the Asian produce and ingredients along with Middle Eastern ingredients and spices. I mentioned seafood above and the diversity and abundance of sh available in Australia is astounding, I miss the cray sh and the abalone.
What larder ingredient could you not do without and
why?
Oh without a doubt garlic, it is a vital seasoning and is used in almost every cuisine.
Is there any food that you eally dislike?
This goes back to my childhood - I really don’t like peas, I don’t know why, I can still remember hiding them under the mash on my plate or disguising them with gravy. To this day I can’t eat them!
How do you like to relax and wind down?
On my days off it’s really important for me to spend time with my family, maybe bringing the girls to the local forest park for a walk and getting out and about. To wind down at the end of a long day in the kitchen, I enjoy a glass of good wine.
Working as a chef can be challenging to manage
alongside having a family – how do you manage this
balance?
For me it’s all about communication between myself and my wife, making sure that we know what’s happening and what the plans for the week ahead are. We are patient with each other and understand the demands of the job. But we really make the effort to maximise our time together with the girls – really all my spare time is spent with them.
The industry in Ireland is facing a real challenge now to
recruit and retain young chefs, what are your thoughts
on this?
We need change, back when I started 18 hours a day six or seven days a week was the norm, it was expected. It’s not the same today, we need to nd ways to engage with young people, to develop a way of working that has a work/life balance, which makes coming in to the kitchen an
YesChef Ireland | Issue 16 | Page 87


BLASTA: GOURMET STREET KITCHEN
Glaslough Village, County Monaghan
t: + 353 (0) 89 2454367 | e: [email protected] www.blastastreetkitchen.com (under construction) Facebook: World Food Porn
Seany McKenna & Nikita McCrory
The story of Blasta Gourmet Street Kitchen reads like a lm script except this is no fantasy. Their story is as real as the truck and the food that has made their tale so remarkable.
Seany McKenna and Nikita McCrory graduated mid-recession and decided to go on an adventure that combined their two loves – food and travel. They spent four years travelling, working and learning while building online followers through their food blog. They visited New York, Melbourne and New Zealand, South East Asia and nished with a full length trip of the South American continent.
Arriving back home they had the idea for a food truck that sold TexMex and Mexican inspired street food and started a pop-up restaurant to fund it. In just seven weeks their exciting food had raised the funds for their truck and Blasta Gourmet Street Kitchen was born.
“I’ll never forget opening the popup the rst time,” said Seany “6.30am on a dark February morning in Monaghan. We carried boxes upon boxes of food into the restaurant
after an 18 hour prepping session. We had been lying on a tropical, Colombian beach just a few weeks previously and now, standing there in the bucketing rain we were questioning everything.”
“The dream was always to have our own street food truck,” continued Nikita, “but even we were surprised that within three months of arriving home we had closed the pop-up and were in our own trailer on our way to our rst private gig. It has been incredibly hard work, but we have loved it.”
The story continues with expansions to the eet planned for next year and thanks to their World Food Porn Facebook page they are now taking bookings and orders and are a regular feature at weddings and festivals where their freshly made street food is always a hit.


BRAISED BBQ PORK SHOULDER TACO WITH APPLE INFUSED CREAM CHEESE AND PICO DE GALLO SALSA
This recipe is inspired by a combination of our love for street food, Mexican avours and our recent trip through
South America.
Serves 10 -12 people
INGREDIENTS
For the braised pork
3kg pork shoulder (ask your butcher for ‘boned & trimmed’ or neck will work also) 30ml (45g) organic honey.
30g brown sugar
Salt & pepper to taste
500ml apple juice or pork stock 20 – 24 soft taco shells
For the pico de gallo salsa
6 large vine ripened tomatoes 1 large onion
1 lemon (or lime), juice only
2 cloves of fresh garlic
A handful of coriander leaves Salt & pepper
For the apple infused cream cheese
100g soft cream cheese
15ml fresh squeezed apple juice 1/2 granny smith apple
METHOD
For the pulled pork
Slightly score the meat, then coat in honey, rub in the sugar and salt & pepper. Place in an airtight container and leave overnight in the fridge.
Preheat the oven to 160°C. Place the
pork in a crockpot or Dutch oven (or a
foil covered deep tray). Pour the stock or apple juice over the pork, you can also add the coriander stalks from the pico de gallo if they are not too wooden. Place in the oven, after 3 hours, the pork should be still rm but falling apart when shredded with two forks. Shred all the pork and reserve the braising liquor.
You can reduce the cooking liquor by half and add a little to the shredded pork to add juiciness and avour.
For the pico de gallo salsa
Deseed the tomatoes, slice, then dice nely. Then nely dice the onion and garlic and add to the tomatoes in a bowl. Roughly chop the coriander and add
to the mix. Add half of the lemon juice, season to taste. This should now have a nice, fresh citrusy avour. You might need to add more lemon juice at this point if you like a little more bite.
For the apple infused cream cheese
Whisk the cream cheese and slowly add the apple juice. Then grate in the granny smith apple for a bit of fresh bite.
To serve
Take a taco shell, spoon over the pulled pork and top with the pico de gallo salsa. Add a spoonful of the apple infused cream cheese and serve.
YesChef Ireland | Issue 16 | Page 89


EASTERN TANDOORI
1st Floor, Millennium House, Westbridge, Loughrea, Co. Galway, Ireland t: +353 (0) 91 842 335
www.easterntandooriloughrea.com
Anwar Khan
Now celebrating over ten years in Loughrea, the sister restaurant to the famous Eastern Tandoori on Spanish Parade in Galway is going from strength to strength.
Eastern Tandoori is a favourite for many in the area, thanks in part to the welcoming atmosphere created by Abu Siddik and his staff, as well as the carefully-selected menu. “We choose our dishes from all areas of India. We have ethnic food and an Indian fusion menu that is very popular,” said Abu.
“Our guests can choose from favourite dishes such as tikka masala or korma, or try something a bit different with murgi massalam or tandoori chicken garlic chili, a very hot dish,” he said.
While your dish might taste like it was created especially for you in a restaurant in Mumbai, the dishes at Eastern Tandoori were created using only the nest local ingredients.
Along with ne cuts of meat including lamb and chicken, Eastern Tandoori offers plenty of vegetarian options. These
include aloo chana, malai kofta or vegetable curry or korma. It’s all to make sure you’ll experience the best of Eastern Tandoori.
“We roast, grind and blend our very own spices so you can be sure that your meal is as fresh as it can possibly be when it arrives in front of you,” said Abu.
Siddik, who is from Bangladesh, spent time working in Dublin before arriving in Loughrea along with head chef Anwar Khan, who has been with Eastern Tandoori since it opened. Eastern Tandoori now boasts several awards after a successful decade in business. Most recently, this hidden gem was named the winner of Connacht Spice Restaurant of the Year with YesChef.
That’s on top of titles including Best Restaurant in Connacht, also from YesChef and Best Restaurant in Galway from the Irish Restaurant Association.
It’s no wonder Eastern Tandoori is considered the best in the west.


SPICED TELAPIA FISH
Serves 4
INGREDIENTS
4 telapia llets
For the sauce
5 curry leaves
3-4 tbsp sun ower oil
1 onion, sliced
200g spring onions, chopped
2 tbsp garlic paste
2 tbsp ginger paste
2 tbsp garam masala
200g peppers, sliced and seeds removed 1 tbsp turmeric
1⁄2 tsp chilli powder
2 tbsp ground coriander
1 tbsp ground cumin
A pinch of salt
To garnish
A small bunch of fresh coriander
METHOD
Heat the oil in a frying pan over a medium heat. Add
the curry leaves, onions, spring onions and peppers and stir-fry until the onion starts to brown. then add the garlic, ginger paste, garam masala, turmeric, chilli powder, ground coriander and cumin, season to taste with salt and stir gently continuously for about two minutes.
Add 500ml water and stir to form a thick sauce. Now add the sh llets and cook for about two more minutes until the sh is cooked thoroughly. Arrange the curry in a large bowl, garnish with the fresh coriander and serve with side dishes of your choice.
YesChef Ireland | Issue 16 | Page 91


SAFFRON INDIAN CUISINE
Wesley Square, Cashel, Co Tipperary t: :+353 (0) 626 2080 www.saffronindiancashel.com
Golam Nabi
You may think you know Indian and Bangladeshi cuisine, but Saffron in Cashel is here to change your perception.
Described as a sophisticated dining experience for those who want something different, Saffron is becoming well known far beyond Tipperary for their unique approach.
After opening last year, Jithu, Golam and the team have taken Saffron from strength to strength. The restaurant is now acclaimed with visitors from Dublin, Britain and beyond.
When you visit Saffron, it’s no surprise that the staff recently won Team of the Year for Munster in YesChef’s Asian Food Awards.
“Our team are always ready to guide our customers through the menu to choose the best dishes for them,” said Golam.
They are hoping to take their customers on a tantalising journey across the different regions of Indian subcontinents to create rich authentic avours, he said. New avours and attention to detail will leave you with new expectations when it comes to Indian ne cuisine.
With a modern and sophisticated interior, Saffron will give your local Indian restaurant a run for its money. “You can expect dishes such as chicken dhanya sylheti, cooked in a spicy sauce with spring onion, coriander, garlic, garnished with tomatoes and green chillies,” said Golam.
If that isn’t your rst choice, shahi piazza, lamb marinated in special spices barbecued in a tandoori oven then cooked in a bhuna sauce with fried onion is another chef’s favourite.
You can also choose dishes such as mango chicken cooked with mango, butter ghee and fresh cream. Rest assured that even dishes you have experienced before will be approached in a new and innovative way at Saffron.
Whatever you choose, you can rest assured that your experience at Saffron Indian Cuisine will allow you to explore beyond the ordinary, resulting in a thoroughly memorable visit.


SOUTH INDIAN GARLIC CHILLI BHUNA
Serves 4
INGREDIENTS
4 large chicken breast llets, cut into 2.5cm dice
3 large onions, nely chopped
6 cloves garlic, crushed
1 1⁄2 tbsp freshly crushed ginger 3 tsp tomato paste
1 1⁄2 tsp salt
1⁄2 tsp ground turmeric
1 level tsp chilli powder
1 tsp ground coriander powder
1 tsp ground cumin
1 tsp mild curry paste
Freshly chopped coriander leaves
4 fried red-chillies, halved lengthways (optional)
2 tbsp cooking oil
METHOD
Heat 2 tablespoons of oil in a non-stick pan over a high heat. Add the onion and salt and fry until brown and soft. Stir in the garlic and ginger and turn the heat down to low.
When all the liquid has evaporated from the onion paste, add all the spices and cook over a high heat for 2 minutes. Stir in the chillies. Add the tomato puree, then cover and cook over a low heat for 3 minutes.
Add the chicken and brown over high heat for 5-8 minutes. Add the curry sauce and stir well. Reduce the heat, cover and cook for 2 minutes more. If you feel the sauce is too thick, add a little to loosen.
Serve with rice and naan bread, garnish with fresh coriander leaves and the red fried chillies.
YesChef Ireland | Issue 16 | Page 93


WOODFORD DOLMEN HOTEL
Kilkenny Road, County Carlow
t: +353 (0) 59 914 2002 | e: [email protected] www.woodforddolmenhotel.ie
Laurence Richards
Nestled on the banks of the river Barrow and surrounded by rolling County Carlow countryside, the Woodford Dolmen hotel is home to the Plum Tree Bistro. The award-winning restaurant is a melting pot of culinary in uences which are blended expertly by head chef Laurence Richards and his team. The Plum Tree Bistro delivers bistro style dishes with in uences from North America and Canada along with other knowledge that he has picked up over his years of travelling and cooking.
“In the last year there has been a large investment in refurbishing and redeveloping the bar and bistro within the hotel,” Laurence said “In the Bistro area the main investment has gone into a new breakfast and carvery unit, kitchen equipment and new dish designs. One of the most popular new features of the re t is the new healthy option wok and stir fry bar which allows chef to cook your stir-fry right in front of you.”
“I am very keen on using local suppliers,” Laurence continued, “and design our menus with their produce in mind. We have some exceptional food partners like Coolanowle organics
whose award-winning beef burger, black and white puddings and Cumberland sausages always have a place in our mixed grill.
“The small independent Village Dairy in Killeshin supplies all of our milk. Slaney Foods supply our lamb which is an undeniable favourite on our Sunday lunch menu and long- standing partners like Michael Hosey are an integral part of the extended family. He sources fresh local vegetables and other ingredients from local farmers and producers which brings a genuine taste of Carlow from the county to the kitchen to the plate.”


THAI BEEF SALAD
Serves 4
INGREDIENTS
500g cooked rib of beef
2tsp garlic puree
2tsp Chinese ve spice powder 100ml oyster sauce
50g coriander leaves, chopped 50g bean sprouts
200g mixed salad leaves
3 spring onions
METHOD
Blend together the garlic, ve spice powder and two thirds of the coriander leaves, then add the oyster sauce.
Cut the rib of beef into strips and remove any fat, then mix in the oyster sauce blend, ensuring all the beef has been covered. Wrap in cling lm and leave in the fridge overnight.
Remove from the fridge and bring to room temperature. Place the marinated beef strips in the oven on a at tray at 150°C for 5 minutes.
Toss the mixed leaves in a little vinaigrette then place on a plate add the beef strips and top with the bean sprouts, spring onions and coriander leaves.
Chef’s Tip
This is a great dish to serve at a dinner party as all the prep can be done the day before.
YesChef Ireland | Issue 16 | Page 95


PAN-FRIED SEA TROUT FILLET
INGREDIENTS
Serves 4
800g fresh sea trout (4 pieces at 200g each) 12 cherry tomatoes
150g samphire
Olive oil
Knob of butter Couscous (see below)
For the couscous
1 courgette
2 red peppers
2 green peppers
Handful of fresh basil Handful of fresh coriander 500g couscous
300ml passata
1L vegetable stock, hot
1 tbsp ground turmeric Olive oil
Salt & pepper
METHOD
For the couscous
Chop the courgette and peppers. Heat the olive oil in a pan and fry until soft, add the couscous and stir until slightly browned. Pour in the stock and turmeric and cook until soft and uffy. Remove from the heat and season to taste, now add the herbs and passata.
For the sea trout
Season the llets then heat the olive oil and butter in a frying pan. Fry the sh on both sides for two minutes.
To serve
Divide the couscous between four plates. Place a llet on each and top with samphire, scatter the cherry tomatoes around the couscous.
Serve with a cream sauce of your choice.


DUET OF PORK CUTLETT & PORK BELLY
INGREDIENTS
4 pork cutlets
500g pork belly
2tbsp wholegrain mustard
For the caramelized apple
200g sugar
3 tbsp water
4 granny smith apples 50g butter
To serve
400g mashed potato
2 large handfuls of baby spinach
METHOD
For the pork belly
Slow roast the pork belly for 2 hours on 180°c. When cooked remove from the oven and cool overnight. Next day, cut the pork belly into four equal pieces.
For the apples
Cut each apple into six pieces and remove the core, leaving the skin on. In a saucepan, add the sugar and water and heat until sugar has dissolved. Add the butter, turn heat down low and add the apples.
Cook until just soft and place on a wired rack to drain.
For the pork cutlets
Cook the cutlets under the grill, turning once until cooked through
YesChef Ireland | Issue 16 | Page 97


THE BARONY RESTAURANT
Talbot Hotel, Barrack Street, Belmullet, Co Mayo t: :+353 (0) 97 20484 | e: [email protected] www.thetalbothotel.ie
Patrick Calpin
You’ll be rewarded for taking a turn off the beaten track when you visit The Barony Restaurant in the four star boutique Talbot Hotel Belmullet.
This hotel in the Erris Region of northwest Mayo has grown from a seafood bar into a bespoke overnight destination that prides itself on its coastal surroundings.
Head chef Patrick Calpin has risen through the ranks at the Talbot since it opened in 2009. “The main attraction, our bar, is heavily focused on local seafood. This also spills into our restaurant where we choose local wherever we can.
“I was reared overlooking the sea in a shing community, so it’s no surprise I want to support our local sherman. Most of my mates have ended up shing and I want my menu to re ect my love for seafood,” he said.
Patrick’s menu in Talbot’s Seafood Bar and The Barony Restaurant shows what is available locally - crab, lobster, mackerel, pollock and turbot from the local sherman. “When they are shing native oysters from Blacksod Bay, I’ll be damned if I don’t have them on my menu.
“A neighbour of mine Patrick Flannery is now supplying me with organic pork. It feels great to be supporting local,” said Patrick.
The Barony Restaurant has put its money where its mouth is when it comes to staying ‘true to region, true to season’, with a list of suppliers from Belmullet and surrounding areas. Pan-seared Erris Turbot with local Blacksod crab, courgette and basil puree with textured scallop roe butter, dehydrated seaweed crumb and sea grass dust is just one of the dishes on offer at The Barony.
With the Talbot’s Seafood Bar voted Best Seafood Restaurant in Connaught in the Yes Chef Awards this year and The Barony Restaurant awarded two AA Rosettes, it’s no surprise that the team are attracting people to Belmullet for a unique experience.