Earl Grey Mousse with Lemon Ice Cream
Earl Grey was one of the most popular teas served during my time at Miss Marples Tea Rooms, and it has always been one of my favourite scents. Combined with the acidity of lemon and a little bit of Burnt Honey it becomes a flavour power house that is always a treat for me, all year round.
The Elevated Snickers
Snickers bars have always been and will always be one of my absolute go to chocolate bars, Peanut, Caramel, Chocolate, what’s not to love? This dish was intended as a love letter to both the Snickers and also to some of the wonderful flavours of Japanese and Korean food.
Smoked Goats Cheese with Beetroot and White Peach
A dish that was extremely popular during my time at House Limerick was the Goats Cheese Salad, to the point where I could have 11 or 12 on order at once during busy nights, but despite how busy it was, it is still one of my favourite places I have ever worked, I learned an incredible amount there, and this dish reflects the evolution of my cooking that occurred in that kitchen.
Smoked Mackerel Risotto with Glazed Shallots and Caviar
Mackerel is always popular in my house, and has been for my whole life, so when I had the chance to try smoking my own mackerel, I couldn’t resist. Turning that mackerel into this risotto was an incredibly rewarding experience, and getting to have a hand in the dish from the very beginning to the very end is something I always enjoy.
Master Stock Poached Duck with Raspberry Jus
A Master Stock is a stock common in Chinese cuisine that is flavoured with a variety of ingredients like soy sauce, cane sugar, Shao Hsing Cooking Wine, and the list goes on and on. The cool part to me is that it’s kept for years and years, just topped up with whatever is needed, and all of the flavours of everything cooked in it over the years infuses and intensifies the stock.
Beetroot Pasta with Goats Cheese, Spinach and a Roasted Plum Arrabiata
I wanted to make something unique and romantic for a date night, and found this method of rolling pasta to look like a rose. The idea of using Beetroot Puree to dye the pasta dough and making a plum sauce instead of a traditional tomato based sauce worked well with what was in season at the time, as my Mother has some beautiful fruits and vegetables growing in the garden.
Chicken Ramen with Soy glazed Chicken Thighs
Growing up watching Naruto I always wanted to try real ramen, and having done my fair share of eating it over the last number of years, I think this might be my favourite weeknight recipe. Quick and easy once the prep work is done, its a hugely popular option for when my Girlfriend and I are in the mood for something comforting.