Recipes

  • Gavin McDonagh’s Dublin Coddle October 15, 2016 Dublin Coddle – Gavin McDonagh, Brioche Ranelagh Serves 4 454g cocktail sausages 454g bacon pieces with fat (you can use rashers if you desire) 4 sticks of celery 2 leeks ( just the white half of the leek ) 4 medium sized potatoes 50 grams of barley 1 bunch of parsley Method 1 Wash, peel and chop the potatoes ( large cubes ) 2 Wash and ...
  • Irish Beef Fillet, Roast Parsnip & Mushroom – Gavin McDonagh September 12, 2016 Irish Beef Fillet, Roast Parsnip & Mushroom – Gavin McDonagh, Brioche Ranelagh Makes 6 portions: 6 x 8oz fillets of beef 6 whole baby parsnip or you can use 1/4 of regular size parsnip 500g button Mushrooms 100ml red wine 150ml madeira 100g shallot (finely diced) 25g garlic (crushed) 2 whole parsnip (1 for parsnip puree & 1 for parsnip crisps) 50ml rapeseed oil 200ml cream 1 ...
  • Grilled Lamb Rump Chops – Tom & Johann Doorley March 15, 2016 Grilled Lamb Rump Chops – Tom Doorley & Johann Doorley Ingredients 4 lamb rump chops 1 clove of garlic 1 sprig of rosemary 1tbs lemon juice 1tbs rapeseed oil pepper & salt Salt and pepper Put the chops into a bowl and grate over the garlic. Strip the leaves from the sprig of rosemary, chop them finely and sprinkle over the chops. Add the lemon ...
  • Caor Acla Lamb Stew With Porter And Pearl Barley – Adrian Bane March 15, 2016 Divide the meat into 4 equal portions (about 6 ounces each). Form each portion loosely into a 3/4-inch-thick burger and make a deep depression in the center with your thumb. Season both sides of each burger with salt and pepper.
  • How To Cook The Perfect Steak – Derry Clarke March 15, 2016 How to cook the perfect steak – Derry Clarke Choose a dry aged steak around 28 to 32 days aged. I find the best cuts rib eye, sirloin or rump as I like a little fat marbling in the meat. Fillet is considered the best cut and is always the tenderest but I find has the ...