Talk to any chef worth their salt and they will tell you that one factor influences their every dish, from ingredient choice to plating – seasonality. As any home cook who has dabbled with a water bath outside of their bathroom will know, there are certain things that should probably remain the preserve of the professional […]
Cook the Season – Tricks to Whip Up an Autumnal Treat Read More »
This Celeriac Baked in Barley and Fermented Hay with Hazelnuts and Smoked Celeriac Tea Recipe was created by Chef Mark Moriarty. It was his signature dish in his successful bid to win the title of S.Pellegrino Young Chef 2015. Not one for amateur chefs, this dish is exciting and challenging. Serves 10 Ingredients: Barley Crust
Celeriac Baked in Barley & Fermented Hay Recipe by Chef Mark Moriarty Read More »
Despite it’s rather grotesque and bulbous appearance, celeriac – also known as the turnip rooted celery; boasts a beautiful sweet and nutty flavour. Celeriac is a fantastic vegetable to pick up in Ireland at the moment, as it’s 100% in season. Not only is the humble celeriac affordable, but it’s also low in calories, filling,
Celeriac, Thyme and Crispy Pancetta Soup Recipe by Anna-Jane Kingston Read More »
Certainly a dish in it’s own right, a creamy gratin is a delicious classic that’s indulgent in flavour. Pair it with a nice glass of vino and you’ve got yourself the ultimate comfort food. As a side dish for the Christmas feast, gratin will definitely wow your dining compatriots. I choose celeriac as one of
Celeriac, Potato and Parmesan Gratin Recipe by Anna-Jane Kingston Read More »
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