Posts Tagged ‘Pat Whelan’

My family loves this recipe and there’s something wonderfully retro about the notion of beef Wellington. It puts us in mind of formal dinners at Downton Abbey or seventies dinner parties with the hostess floating around in a kaftan. Named after the man who crushed Napoleon at Waterloo, the very notion of preparing beef Wellington […]

There’s a tremendous beauty in the English language. We, unlike some of our European neighbours, have been blessed with an abundant tongue based on rich, ancient foundations. We have an instrument of expression that when used correctly can work incredible magic. Words can make us fall in love, do things we don’t want to do, […]

This Japanese dish is very easy to make and, in my experience, universally popular! Marinate ahead for a super-speedy supper. Beef Teriyaki with Spring Onions Printer Friendly Download Ingredients 8 tablespoons soy sauce 4 tablespoons mirin 4 tablespoons caster sugar 1 tablespoon honey 1 tablespoon sesame oil 2 teaspoons finely grated ginger 1 garlic clove, thinly […]

Some people use fillet, others striploin. Sirloin works too. The meat you use must be of excellent quality; you have to have absolute trust in your butcher. It’s important to hand-chop the meat with your sharpest knife, and taste the mixture as you go along, tweaking until you have the balance just right. We prefer […]

Roast onions with balsamic vinegar is a great side dish and goes great with steak. Onions with balsamic vinegar – Printer Friendly Download Ingredients 8 red onions, peeled and halved 100 ml extra virgin olive oil or Irish rapeseed oil 3 tablespoons balsamic vinegar 12 sprigs thyme flaky sea salt freshly ground black pepper Serves […]

I was reared in the business of food and farms and therefore acquired an easy knowledge of the natural world, seasons, soil, animals and the roles that man plays within nature’s boundaries.  I also have a great passion for food but sometimes though, when one is immersed in a world it’s easy to forget that […]

I’m always conscious of the balance between time invested, money spent and the result.  Some things in life just aren’t worth it.  Puff pastry is an example.  Getting puff pastry right is a skill and for the amateur it requires time and patience.  If you have a burning desire to master it then go ahead, […]

This is great side dish for a buffet table. This is simple to make and goes great with roasts. Creamed spinach – Printer Friendly Download Ingredients about 1 kg fresh spinach, washed and tough stems removed 2 tablespoons unsalted butter ½ cup finely chopped shallots 1 teaspoon minced garlic 120 ml double cream ¾ teaspoon […]

Very slow roasting is the answer when you have to go out and want dinner to be ready when you come home. This method produces a very juicy and flavoursome roast. Ultra Slow Roast Sirloin – Printer Friendly Download Ingredients 1.5 kg sirloin 1 tablespoon extra virgin olive or Irish rapeseed oil flaky sea salt […]

October 3rd is National Potato Day; a day to celebrate the spud.  Not the most glamorous of national days perhaps, but despite the fact that it is probably a promotional notion dreamt up by potato growers, why shouldn’t it have its own day?  There was a time in Ireland when every day was National Potato […]

Everyone loves Yorkshire pudding — fact. A muffin tin is ideal for making these attractive individual puddings, but you can of course use the mixture to make one large pudding that you serve in slices — it’s your choice. Either is delicious. Individual Yorkshire Puddings – Printer Friendly Download Ingredients 150 g plain flour 6 […]

An impressive dish for a buffet table, this is simple to make and can be prepared ahead of time. Serve at room temperature. Roast fillet with prosciutto – Printer Friendly Download Ingredients 1.5 kg beef fillet, cut from the middle 1 tablespoon extra virgin olive oil or Irish rapeseed oil flaky sea salt freshly ground black […]