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Aoibhin Garrihy
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Aoibhín Garrihy Waltzes Into the Kitchen for the Series Finale of The Restaurant

TV3‘s hugely popular reality television series The Restaurant continues tonight, Wednesday 4th April at 9pm, and for the epic finale of the popular series, actress Aoibhín Garrihy is set to take centre stage in the kitchen.

Aoibhín created a menu of old world French classics that wooed the resident critics, especially old school Marco Pierre White.

Reflecting her Clare heritage, Aoibhín served up a starter of Doolin Crab Claws in a creamy beurre blanc sauce as well as a whipped St Tola Goat’s Cheese, which she was unable to taste as she is expecting her first baby this summer – will that risk pay off?

For Mains, Aoibhín served a tender cut of Feather Blade of Beef à la Bourguignon but the star main course was taken from Aoibhín’s wedding menu, Pan Seared Fillet of Turbot with Bouillabaisse Sauce which was served to over 350 guests who celebrated Aoibhín and Mount Everest climber, John Burke’s wedding at the breath taking Cliffs of Moher in 2015.

For dessert Aoibhín sadly missed a step with the critics as Gin and Ton Ton with a beetroot sorbet was called a ‘monster in a glass’ by Marco. The legendary chef was however particularly impressed with one dish on the night, as he explains in an exclusive chat with TheTaste, below.

Will her dessert disaster completely change her star rating or will her classic Beef Bourguignon, created with the help of talented chef Stephen McAllister, win Marco over?

If you can’t wait to see how good this beloved French dish is, why not try it for yourself at home and see if Aoibhín’s take on it really hits the mark?

Featherblade Beef Bourguignon with Chive Mash

Serves 6

For the beef
– 6 x 200g well trimmed portions feather blades of beef
– olive oil, for cooking
– 2 shallots, diced
– 1 carrot, diced
– 2 celery sticks, diced
– 2 bay leaves
– 1 heaped tbsp tomato puree
– 300ml red wine
– 1 garlic clove, finely chopped
– 4 fresh thyme sprigs
– 2 fresh rosemary sprigs
– 600ml beef or veal stock
– knob of butter
– 50g pearl onions, peeled
– 100g pancetta lardons
– 100g baby button mushrooms
– 2 tbsp shredded fresh flat-leaf parsley

For the chive mash
– 1kg large Rooster potatoes
– rock salt, for cooking
– 100ml milk
– 50g butter, diced
= 1 heaped tbsp snipped fresh chives

For the carrots
– 200g chantenay carrots, trimmed
– pinch of sugar
– good knob of butter


1. Preheat the oven to 160C. For the beef, season the feather blades of beef. Heat a large frying pan on a medium to high heat and add a couple of tablespoons of oil. Quickly sear the feather blades of beef all over until golden brown. Transfer to a casserole dish. Tip in the vegetables and bay leaves and sauté for 10-15 minutes until tender. Stir in the tomato puree and then deglaze the pan with the red wine. Tip into the casserole and then scatter the garlic and herbs on top. Pour over the stock and cover with a lid. Braise for 2-3 hours or until meltingly tender. Remove the beef from the casserole and set aside, then strain the liquid into a clean pan.
2. For the chive mash, bake the potatoes on a bed of rock salt for about 1 ½ hours until tender, then cut the potatoes in half and scoop out the flesh. Mash until smooth. Heat the milk and beat into the mashed potatoes until smooth. Season with salt and pepper and fold in the chives, reserving a little to garnish.
3. Place the carrots in a small pan with barely enough water to cover and add the butter and sugar. Bring to a simmer and cook for about 20 minutes until tender and the liquid has almost completely reduced to a glaze, shaking the pan occasionally to ensure that they cook evenly.
4. To finish the beef, heat a little oil and the butter to a frying pan and sauté the pearl onions and bacon and allow to colour slightly. Add to the strained casserole liquid and then simmer gently until the onions and mushrooms are tender and the liquid has reduced down to a sauce consistency. Return the feather blades of beef to the sauce and allow to warm through.
5. Arrange a feather blade of beef on each warmed plate and spoon some of the sauce with the vegetables and bacon on to each one. Add the chantenay carrots and garnish with the parsley, then add quenelles of chive mash and garnish with the rest of the chives to serve.

Tune into TV3’s The Restaurant for the finale this Wednesday the 4th April at 9pm.

The Restaurant on TV3 is brought to you by Gas Networks Ireland.

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