Bangers and Mash: The Classic Version
A delicious and simple dish, one can never underestimate Bangers and Mash.
Victoria Sponge
I don’t know any Irish person who doesn’t have at least one fond memory of a Victoria Sponge cake. As simple as it seems, this cake is a cultural classic, and never fails to put a smile on peoples faces. This recipe comes from a combination of memories of baking as a child with my Mother, as well as working as a pastry chef in various restaurants.
Spinach Pie Tee with Whipped Boursin and Onion Cream
I love having people over for dinner, but unfortunately I tend to overdo it a little (a lot if you ask other people but this is just between us). In order to have something for people to munch on when they come through the door, I always make some kind of canapés for my guests. This is probably my favourite, which is a bit of a double edged sword because only about half of them make it out of the kitchen.
Blueberry and Lavender Meringue
Lemon Meringue pie is a beautiful dessert, and this variation takes advantage of some wonderful flavour combinations between Lavender and Blueberry. As a smooth curd, and the light and sweet meringue, this dessert is perfect for a summers evening.
Irish Country Scones
While there are many types of scones, in my opinion, none beat the traditional Irish Scone. A staple of my time at Miss Marples Tea Rooms, making them fresh every morning to greet the guests, often times they were sold out within the hour, and we would have to make more to keep up with demand.
Black Forest Gateaux
Few desserts are more iconic than the Black Forest Gateaux. A rich Chocolate Sponge, soaked in a Cherry Syrup and Kirsch, filled with Cherries and Chantilly Cream and finished with Dark Chocolate Shavings. While this isn’t a cake that you’ll make every week (but it does have fruit in it), the soft and light sponge is versatile and always a crowd pleaser.
Sweet Fruit Tart
One of the most important skills in cooking is making pastry, and what better way to learn than by making a delicious fruit tart to share (or not, I’m not going to tell…). This recipe teaches 2 core principles for French Pastry, and while it can be a little bit challenging to start, I promise the end results are wonderfully versatile, and the only recipe you’ll ever need for simple Sweet Short Pastry, and Creme Patisserie.
Rabokki: Korean Rice Cakes and Noodles in a Spicy Sauce
My sisters and Girlfriend all have a soft spot for Korean food, so this quick and easy dish gets me out of trouble at least once every few weeks. Tangy, slightly spicy, and very rich, this Rabokki always pleases and leaves empty plates in my house.
Miss Marples Tea Rooms Brown Soda Bread
This Brown Soda Bread was one of the most popular items on the menu at Miss Marples Tea Rooms. A family recipe going back more than 200 years, and one that I’ve made more times than I could ever hope to count, I can’t wait to share it with you.
Chorizo Nicoise Salad
There are nights where you just can’t bear to turn on the oven, or spend hours at the stove no matter how much you enjoy cooking, so during the summer I always have the ingredients for this salad ready in the fridge. A little prep, but worth it every time.
Brining: How to make my idea of perfect Roast Chicken
I don’t think there’s anything that can beat the nostalgia of a great roast chicken. The crispy skin, the juicy meat, the memories of conversation and family around the table always come back to me whenever I have it. Nowadays I make this chicken at least once a week, using a few tricks I’ve picked up throughout my career to lift it up a few notches.
Nut Roast
For the vegetarians in your life that can’t partake in the Sunday Roast, this alternative is a great option. Rich and flavourful, with a herby finish and a beautiful texture that allows it to be carved like meat. This has always been a winner ever since my older sister turned veggie a few years back.
Chicken Stock
Chicken Stock is the basis for so much flavour. It’s an incredibly versatile basic, and one that everyone should know in the kitchen.
Raspberry, Basil and White Chocolate
One of my personal favourite desserts, a dish that came about one night as a result of experimenting with the fruit and herbs from my mothers garden.
Duck with Hoisin, Five Spice and Peanut
Duck Pancakes have always been one of my favourite dishes to order whenever I go out to eat, and this tribute to the dish was made to see if I could make it into a more Fine Dining style.
Scallop with Blueberry and Lime
This dish has gone through a few iterations, starting as an assignment back when I was studying in college. A rich buttery sauce, acidity from the blueberries and that beautiful citrus punch work together with the delicious scallop.
Leek and Potato Soup
This is the perfect Feel Good Food for when you’re under the weather. A dish I made for my Girlfriend when she was sick with the flu.
Braised Shortib with Buttermilk Potatoes
Watching Burnt and there was a scene that had shortrib served in a little jar, and that inspired this dish. Rich mashed potatoes, slow cooked beef, the ultimate comfort food in a glass.
Spiced Mousse with Peach and Apricot
For some reason I was curious if I could make Garam Masala work as a component of a dessert. This dish is the result of an arguarbly excessive amount of experimenting.
Seafood Linguine with a White Wine Cream Sauce
A favourite in my house, especially for my Mother and younger sister, this rich and creamy pasta always gets me out of trouble.