Amuse Bouche
My meal in Number Ten got off to a great start with an amuse bouche, a little taster dish that got the gastric juices flowing and the appetite stimulated. This is the recipe for that amuse bouche, but you can use this buttery brioche dough as a base for savarins and savoury dishes as well.
Stephen McAllister's Number Ten, 9-10 Lower Fitzwilliam Street, Dublin 2 Tel. 01 6761367 More>>
Stephen McAllister's Number Ten, 9-10 Lower Fitzwilliam Street, Dublin 2 Tel. 01 6761367 More>>
Gnocchi in barca (Gnocchi in a boat)
This is one of Stefania's dishes that reflects the strong flavours and earthy wholesomeness of Southern Italian food.
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Wild Mushroom Cappuccino
I loved this dish, you can serve it in a demi-tasse, but you could easily eat a big bowlful.
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Tartar of Blue Fin Tuna, Crispy Chicory and Greek Yoghurt Dressing
I ate in Fish' a few weeks ago and I really enjoyed his starter, tartar of bluefin tuna, which was presented encased in chicory leaves. It looked beautiful and had a crispness of flavour that I liked.
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Coquelet, roast breast, confit leg, fried quail's egg, baby spinach and cauliflower purée.
coquelet is a smaller breed of chicken, very subtle in flavour and texture
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Kekar Macher Jhokto
This recipe is a good example of his use of flavours and spices.
Jaipur, 41-46 Sth. Great Georges Street, Dublin 2.
Tel. 01 677 0999 More>>
Jaipur, 41-46 Sth. Great Georges Street, Dublin 2.
Tel. 01 677 0999 More>>
Pan-fried duck foie gras - With rhubarb and strawberry compote on toasted brioche
This dish of duck foie gras is very much one of Pearl's signature dishes.
Pearl Brasserie, 20 Merrion Street Upper, Dublin 2.
Telephone: 01 661 3572 More>>
Pearl Brasserie, 20 Merrion Street Upper, Dublin 2.
Telephone: 01 661 3572 More>>
Irish fillet of beef gateaux
I liked this unusual recipe, which well repays the effort of preparation.
Irish fillet of beef gateaux with flavoured aubergine, beef tomato and mushroom duxelle, served with a red wine and coriander reduction. More>>
Irish fillet of beef gateaux with flavoured aubergine, beef tomato and mushroom duxelle, served with a red wine and coriander reduction. More>>
Seafood Ravioli
On the night we went to Clipper', Walter Zoppi had a special of seafood ravioli, which he encouraged us to eat. I'm glad he did, because the ravioli were not only delicious, but they looked wonderful on the plate; a mix of black and white squares covered with the seafood sauce. If you want to do this properly, you'll need to make the ravioli yourself, which isn't hard, just time consuming.
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Seared peppered rare tuna loin, soy & honey glaze, red pepper escabèche, avocado & lime purée
This seared tuna, a super starter, is a recipe in one of Derry's many cookbooks, called Not Just a Cookbook' which is available from l'Ecrivain Restaurant, 109A Lower Baggot Street, Dublin 2, (01) 6611919
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Slices of Haddock marinated in Dry Brittany Cider, Frisee leaves and Chive Mikado
Eric Theze has a light touch with fish, and this is one of the fish dishes that you can find on the menu in Faithlegg.
Faithlegg House, Co Waterford. Tel. 1850 750 100 More>>
Faithlegg House, Co Waterford. Tel. 1850 750 100 More>>
Roast rabbit with gratinated semolina, roast artichoke and herb sauce.
I ate in Chapter One when the Rosemount Young Restaurant Manager of the Year awards were made and this rabbit dish was on the menu. Here's Garret's recipe for you to try it:
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