For me there are three styles of cooking, the first and the quickest being the type of food I cook for myself to stave of the hunger pangs, the minute I come in the door, which takes minutes from kit...
It’s not often you get to feel like a tourist in your own town, following a tour guide blindly, but that’s what I was last weekend and I loved every minute of it. A few weeks ago I got a...
The Method Spread the harissa paste on the flesh side of the fish fillets and set aside. In a bowl whisk together the harissa paste, olive oil, balsamic vinegar and then toss in the carrot, spring on...
The Method Pre-heat the oven to 160°C. Line a rectangular baking tin with parchment paper. Place all the dry ingredients in a large bowl and make a well with the back of a spoon. Add the eggs, butter...
My Parisian foodie adventure, you’ll be glad to hear, went off without a hitch. Cooking for 500 outside one of the largest landmarks in the French capital for St. Patricks Day might sound like ...
The Method Whisk the ingredients for the dressing together in a bowl, or pop into an old jam jar, stick the lid on and give it a good shake! Sprinkle the chicken with the cajun seasoning on a plate, ...
I am literally about to run out the door to hop on a plane to Paris to cook for 300 people outside La Defense for St. Patricks Day, but I wanted to write this quick post to let you know about the com...
Cooking Irish Seafood Chowder with Eamon Holmes and Ruth Langsford! With thanks to @babaduckbabbles…
The Method Take a small amount of cooked sushi rice and, using a damp hand, mould the rice into an ovalshaped ball. Dot a small drop of wasabi on top. Place a slice of fresh salmon on top and smooth ...
The Method Fold the sheet of nori in half lengthways and split in the middle. Face the shiny side down on the mat and cover the entire piece of nori with the rice. Allow the rice to extend out furthe...
The Method In a bowl, mix the chicken with the sweet chilli sauce. Take a sheet of nori and place it shiny-side down on a rolling mat with the longest end facing towards you. Using wet hands — ...
The Method Wash the rice under cold water until the water runs clear. Put the rice in a pot with the water, cover with a lid and bring to the boil as quickly as you can. Turn the heat down to low and...
The quote on the front of this book by legendary food blogger, The Pioneer Woman, Ree Drumond really says it all for me. This indeed is the book I wish I had read before I began my stumbling journey...
I was scrolling through my photos the other day and realised that I had never posted this piece about sushi I wrote the Irish Independent last year. There are some really nice little sushi recipes, ...
The Method In small handblender blitz the ginger, lime leaves, garlic, red chilli and lemon grass until finely chopped. Heat a frying pan over a high heat and add a little sunflower oil. Season the c...
Last week I travelled to London to appear on ITV One’s This Morning with Eamon Holmes and Ruth Langsford – an absolutely amazing experience and a real eye opener as to how things work in ...
One of the first things I ever learned to make was pancakes for Pancake Tuesday. I can’t remember what age I was but I do remember being told the day before and not being able to sleep at the t...
BIG AND VERY EXCITING NEWS!!! On Friday I will be in London to appear on ITV 1′s This Morning!!! Exciting or what! Ok I’ll cool it on the exclaimation marks… A few weeks ago I was...
If you haven’t seen it yet, I am on the cover of the March issue of the Irish Food And Wine magazine, which is truly an amazing honour, and I really can’t quite believe it! Needless to s...
Following on from my NYC report last week, I couldn’t move on with my life without telling you about the long list of places we visited during our stay. To be honest we didn’t eat out at ...
I’m sure you will be happy to know that I am well over the jetlag after our week in NYC and I am completely back in the land of the living! For some reason it hit me hard this time and I blame...
The Method Preheat the oven to 200oC. First things first, cut out 6 discs from the pastry to fit into mini tart tins with a removable base. Press the pastry into the tart tins, poke with a fork all o...
If you haven’t got many kitchen gadgets to your name and you want to start small, a hand blender is one of the best ones to get yourself going. It was one of the first big kitchen buys I ever ...
I think I am dealing with jetlag the same way I deal with manflu, which is essentially not very well. As I write this I am in a catatonic state sprawled across my kitchen counter surrounded by a rid...
The Method Add all the dry ingredients to a large mixing bowl. Measure the milk in a jug and add the egg yolks. Whisk lightly to combine. Add to the dry ingredients and mix until blended. In a clean ...
One of the great things about what I do means that from time to time I get asked to become involved in different work for charities. A few weeks ago, I got the chance to take a tour around Temple St...
I have to be honest; I have two stand-by ingredients which I can transform into lots and lots of different dishes. The first is a roast chicken, which can be used in salads, soups and sambos. Then th...
The Method First things first, get the pasta on the boil, cook it according to the instructions on the pack. Drain and toss in a little olive oil and set aside. Place a pan over a medium heat and add...
I am completely and utterly obsessed with Asian cuisine — so much so, that I was delighted to write this piece as it gave me a very good excuse to spend more than an hour in the Asian supermark...
The Method Prepare the filling first by thoroughly draining the pineapple, then blitz it in a food processor until smooth. Place the pineapple in a saucepan with the sugar and bring to a steady simme...
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