And on the plate! Spring iS - A collection of stunning dishes from menus across the island - Yes Chef Magazine
←
→
Page content transcription
If your browser does not render page correctly, please read the page content below
s
7
Spring is
in the air...
issue 9
and on the plate! E3.80 £3.20
A collection of stunning dishes from menus across the island 1
Welcome to
our latest issue
of YesChef!
1,200
Litres o
Into 2016 and ready for more...
I believe the food scene on this small island has developed
in so many ways. Take for example the artisan producers
My own cousin Caroline lost her battle to CF in 1990, aged
18. However, I was also delighted to recently see a young
lady celebrate her 21st birthday party in fine health, mainly
due to a new set of lungs. It also seems that her life will
FREE
f LPG who come up against the big boys on a daily basis, these be prolonged for quite a number of years giving her and
guys must have a huge impact on where our food is others hope that someday they too will lead a normal life
*
sourced and how it is produced. like most of us. That’s progress, progress which can only be
PUT FLOGAS AT THE
A lot of people have started asking why processed food achieved by people like you and I going out with a goal in
is so cheap rather than why is the artisan product so mind. A goal to raise the funds, however small. Everything
expensive. From jams to sea salt to organic smoked salmon helps.
we find more and more quality products available to us
HEART OF YOUR HOME…
We have chefs like Derry Clarke, Brian McCarthy, Barry
each year, and long may this continue. Liscombe, Gabriel McSharry, Wade Murphy and JP
I, for one, am very excited about the food scene in general. McMahon getting out there and training (isn’t that right
Irish produce has come a long way and has more ways JP?) in preparation for May23rd-25th.
than one to develop and mature. We should all do a little
...AND GET 1,200 LITRES OF LPG FREE* flag waving to our foreign cousins and shout about what’s
good here at home. North and south of the border!
Yes, we will raise funds but above all this is going to
be three days of fun and laughter. For further details
please visit yeschef.ie/teamyeschef or call us on Lisburn
I also have to do what must be an almost final call for 02892688577. Email teamyeschef@yeschef.ie
If you’re thinking of converting your existing oil heating system to gas or building your own home, talk to us about chefs, restaurateurs, front of house, kitchen staff – in fact Here’s to 2016. Bon Appétit!
our fantastic offer of 1,200 Litres of LPG for FREE* when you install a new Flogas Cosy Home heating system. any person who can throw their leg across a bicycle – I
also have to do what must be an almost final call for chefs,
Flogas can supply everything you need for a cosy home including clean & efficient central heating, hot water, restaurateurs, front of house, kitchen staff, in fact, any
cooking, gas fires and gas tumble dryers too! And, by converting from oil to gas you’ll have no more worries about person who can throw their leg across a bicycle to join
oil theft and you could even find yourself eligible for an SEAI grant too (Only available in the Republic of Ireland). Team YesChef in our cycle for charity. We have 130 signed
up to date and the number is growing. Full details are on
page 10 and 11, but in short, raise €500.00 (£360.00) and Shane Smith,
Now that’s an offer you’re sure to warm to! we will look after you from Lisdoonvarna to Galway and Managing Director
back again. We are hoping to raise plenty of funds for a
Flogas…clean, fast, efficient and flexible. The Flogas Solution. worthy cause – Cystic Fibrosis.
Cystic Fibrosis is a condition in the lungs, which over the On the cover: La côte’s bouillabaisse with roast
years, has taken many children way ahead of their time. garlic croutons, wild garlic and rouille. See page 38 for the recipe.
FLOGAS
DROGHEDA
Tel: (041) 983 1041 Email: info@flogas.ie www.flogas.ie
BELFAST
Tel: (028) 9073 2611 Email: info@flogasni.com www.flogasni.com
* Terms & Conditions apply. See www.flogas.ie/t&c
2 facebook.com/flogasireland @FlogasIreland 3
contents 64 ... Jose Barroso
Sol Rio, Westport, Co. Mayo the latest Ireland
4 ... In the news…
66 ... Jagdish Singh
The latest from the food industry
Veda Indian restaurant, Cabinteely,
Dublin 18
7 ... What’s on
A round-up of March & April’s food
68 ... Paolo Fresilli
festivals
Via Veneto, Enniscorthy, Co. Wexford
8 ... IFEX 2016
72 ... Shteryo Yurukov
Northern Ireland’s largest food,
Sage, Westport, Co. Mayo
hospitality and retail event
74 ... Ryan Bell
9 ... Chef Network Editor
Angelina’s, Percy Place, Dublin 4
Details of the new professional Dee Laffan
deelaffan@gmail.com
network for chefs
80 ... Noel Keane
Recipe Co-Ordinator & Sales
Éabha Joans restaurant, Listowel, Fainche McKeown
10 ... Team YesChef 2016
Co. Kerry
Details of the Chefs for Charity Cycle Recipe Editor
Kristin Jensen
in May
84 ... Paul Dowds
Editorial
Ampm, Upper Arthur Street, Belfast Barbara Collins, Anna Kurdziel,
12 ... YesChef Awards 2017 Michaela Clarke
Information and categories for this
food focus 32 ... From farm to fork
Cloughbane Farm Shop, Dungannon chef profiles 88 ... Marty Getty
Classic Wine Bar, Limavady, Co. Derry
year’s awards Advertising Sales
Joanne Cameron
17 ... Mulls it over 38 ... Paul Hynes Chef/Food Stylists
34 ... An ancient island tradtion 92 ... Arif Billah 14 ... Euro-Toques Chefs
Gourmet Classic’s range of mulled La Côte, Custom Quay, Wexford Stevie Higginson, Bob McDonald,
Achill Sea Salt, Achill Island Taste of Bengal, Ballynahinch, The custodians of Irish food Ania Schuhmacher
wine and cider
43 ... Declan Rafferty Co. Down Design
23 ... A sensory experience 35 ... Natural handcrafted cheese Dundalk Golf Club, Co. Louth Peter Robinson - thinkni@aol.com
A flavoursome range of Mari Bases Old Irish Creamery, Co. Limerick Printer
GPS, Belfast
from Major International 44 ... Keith Kenny
36 ... Ireland Gets juiced 19 @ Lucan Golf Club, Co. Dublin Photography
Maurer’s Press Juice, Organic Bros Shane Smith
28 ... A fishy business
Ewings Fishmongers Belfast Ireland 48 ... Kevin McMahon Publisher
Collinsview Restaurant, Ballyclare Golf NI Media Limited
33a Railway Street, Lisburn BT28 1XP
29 ... The early bird catches the worm 40 ... Highest quality, lowest prices Club, Ballyclare Northern Ireland
Early Bird Eggs, Waterford Meylers Fishmongers, Wexford Tel: 028 9268 8577
49 ... The team Email: info@yeschef.ie
www.yeschef.ie
30 ... Coffee with a conscience 42 ... Award-winning artisan products La Vue Restaurant, Cairndhu Golf Club,
Galway Bay Coffee, Galway Rafferty’s Fine Foods, Co. Louth Larne Stevie Higginson, Bob MacDonald, Managing Director
Consultant chef Shane Smith
Consultant chef
NI Media Limited
50 ... Tom Walsh
McLoughlins Restaurant, Roganstown
Hotel & Country Club, Swords
54 ... Mark Staples
Orchids, Hayfield Manor, Cork
Whilst NI Media takes every care to ensure
that all the information printed in YesChef
58 ... James Maree is accurate, please be advised that recipes
Cawley’s Guest House, Sligo are supplied from outside sources and we
YesChef are proud to work cannot be held responsible or liable for any
with Hugh Jordan, supplying errors or omissions. ALL RIGHTS RESERVED.
60 ... Sham Hanifa YesChef with superb crockery Reproduction of whole or any part of this
The Cottage Restaurant, Co. Leitrim for our in-house photo shoots publication is strictly prohibited without the
Ania Schuhmacher, Joanne Cameron, prior written consent of the publisher.
Food stylist Sales Manager
YesChef
4 5
Irish Whiskey
in the news
Revival
The Irish whiskey revival continues with the first
distillery in Donegal in 174 years, unveiling plans to
begin construction on the slopes of the Sliabh Liag sea
cliffs in the Gaeltacht area of Donegal.
Are you a food Congratulations! Sliabh Liag Distillery, will add to the great wealth of
the €300m export, up 220% since 2003, showing no
entrepreneur?
signs of easing, €350m alone, is spent domestically
each year which in turn supports farming families, as
well as contributing to the growth in export
Do you have a big idea for
a food business? Could you
create a successful global food
Club de Chefs Miriam Mooney, Head of the Irish Whiskey Association
welcomes the distillery’s plans; “The revival of
Samsung has recently announced that Michelin-starred chef Michel Roux Jr, the Irish whiskey industry is being felt across the
business? is to become the eighth member of its esteemed Club des Chefs. island of Ireland and I’m delighted to hear of plans
Ambitious individuals, with Since its launch in 2013, Club des Chefs has partnered with visionary chefs by James Doherty and Margaret Cunningham, to
an interest in building an from around the world, using their expertise and insight to develop the next open Donegal’s first distillery for 174 years, Siabh
international food or drink generation of luxury kitchen products. Liag Distillery. The company has launched its first
business, are being sought for brand, ‘The Silkie’, a blended Irish whiskey. The
participation in Food Works, a With a string of acclaimed restaurants to his name, including central London
announcement is another sign that the Irish Whiskey
programme jointly run by Bord hotspot Le Gavroche and Roux, Michel’s new post sees him join fellow food
industry is moving confidently towards double
Bia, Enterprise Ireland and visionaries including Elena Arzak, Daniel Boulud and Michel Troisgros.
digit export growth by 2020. With the Irish whiskey
Teagasc. This spring, the Club des Chefs will be taking its innovation to the next level industry exporting to 77 countries, great Irish brands
Speaking about the programme, with the launch of an app for the Family Hub connected fridge which will like this will continue to be experienced through our
David Carey of Nutraplenish, said, “Food allows you to take feature recipes, cooking advice and hands-on appliance demos from the high quality whiskey products.”
chefs themselves.
Food Porn!
a step back from your business to define a clear vision and
path. The mentor support and industry contacts have been “I think the premise of the Samsung Club des Chefs developing technology
invaluable. Nutraplenish is teaming up with Musgraves for to help people increasingly experiment in their own kitchen, is really exciting.
a nationwide launch in April of this year and we are already From the best-selling
The Family Hub is a wonderful example of bringing people together in
beginning our export journey with our sights firmly set on the author Michael Pollan,
the heart of the home - the kitchen. I’m delighted to be joining my peers
UK market initially.” Oscar-winning filmmaker
and friends to share our expertise and passion, partnered with Samsung’s
Garryvoe Hotel, Co. Cork has been crowned Wedding Venue Alex Gibney, and an
Through a series of workshops and one to one mentoring, innovation, to help people master their own cooking at home,” says Michel
of the Year, 2016 and Best Wedding Venue Munster, by all-star cast of directors
successful participants are given an invaluable range of Roux Jr. www.samsungclubdechefs.com
weddingsonline. and cinematographers
practical business supports required to develop an initial
A popular wedding venue destination since 1962, Garryvoe comes the Netflix Original
concept into a winning food product with global export
The Future
Hotel, has beat off stiff competition from other top Irish Documentary Series,
potential.
venues, and are delighted to add this coveted accolade to Cooked. The series’ four
Interested participants are invited to register online for their growing list of prestigious awards. episodes examine the
an introduction meeting in Dublin, Fermoy or Athenry via
www.foodworksireland.ie. Over 35,000 couples voted for their favourite suppliers and
venues in a range of categories, which were then judged by a
of Irish Food primal human need to cook
and issue a clarion call for a return to the kitchen in
order to reclaim lost traditions and restore balance to
Going Solo...
panel of digital marketing professionals and wedding industry Patrick Brady, from Donegal, is the sole student competitor from Ireland at
our lives.
experts. this year’s Salon Culinaire at Hotelympia at Excel in London. A fourth year
student on the BA (Hons) in Culinary Arts in LYIT School of Tourism, Patrick The elements of fire, water, air and earth are explored
Solo Kitchen + Bar is hoping to tap into a growing appetite for early “We are absolutely thrilled. The hotel has received numerous has expertly juggled his academic work with extra practice for competitions. in each episode as to how they each transform raw
morning business breakfasts by launching a new early morning awards over the years, but to win best wedding venue in He cooked in Athlone at the Yes Chef Awards 2015, under the expert ingredients into delicious dishes. It takes viewers
menu from 8am-11.30am at its city centre location in Wellington Ireland is not only a win for the hotel, but it highlights our guidance of Chef Lecturer Gabriel McSharry, who is a world-renowned on a visually stunning journey around the world, to
Place, Belfast. commitment to service and quality. I’m so proud of and meet, an Aboriginal tribe in Western Australia that
competitor and judge at international culinary competitions.
“Eating out for breakfast is a growing trend in the UK as a whole pleased for all my colleagues here; we love our brides and fire-roasts Australian monitor lizards, a Connecticut
grooms; we love our work and we hope it shows,” says Ciarán Ó hAnnracháin, Head of Department of Hospitality, Tourism and
and has become a regular part of the routine for many people. Benedictine nun and microbiologist who makes
Research shows that 1 in 3 people eat breakfast out at least once Managing Director, Stephen Belton. Culinary Arts has told YesChef that competitive work has always been an
traditional French cheese, Peruvian brewers who
a week, most of whom are business people who can combine work integral part of the learning process at the college in Killybegs, stretching
2016 is set to be a big year for Garryvoe, who are currently use human saliva to ferment a traditional beverage,
with pleasure. Our decision to extend to an all-day food and drink back to its origins in the 1960s. “Over the years the college has gained an
in the process of a €700,000 refurbishment, the ever- and an ancient Moroccan granary powered by rivers.
offering is indicative of growing consumer demand and the steady excellent reputation internationally, and we are delighted that Patrick is
popular staple for locals and guests will be transformed, Returning to Pollan cooking in his Berkeley, California,
restoration of confidence within the Northern Ireland hospitality continuing that tradition. Patrick is competing in four skills and has already
while still holding on to its Irish charm and casual feel. kitchen, appetizingly delivering his core message
market,” says Michael Karan, owner. secured two silver awards and one bronze placing. He has one competition
www.garryvoehotel.com that, surrounded as we are by fast food culture and
Breakfast options include; fries, pancakes, egg dishes as well as to complete,” commented Ciarán.
processed foods, cooking our own meals is the single
lighter options. To top it off, all breakfast items are served with a free Whatever the outcome, he has already proven himself a winner! best thing we can do to take charge of our health and
tea or coffee. www.solobelfast.com well being.
6 7
what’s on?
Dublin Bay Prawn Festival
Howth, 18th-20th March
West Waterford Food Festival
15th-17th April
A selection of the villages award-winning restaurants will This is an annual celebration of local produce and culinary
serve an array of prawn dishes, however you like them – excellence, which allows locals and visitors alike to view all
barbecued, whole, shelled, fried, skewered or marinated. An that is on offer in the Dungarvan and surrounding areas. This
A Five-Star offering of traditional favorite prawn dishes, as well as new
mouth watering editions to sample, will be served in the
is one of the premier food festivals in the country, where
foodies, foragers, farmers and families can explore, learn of
A Taste of Velvet Experience
Food Village. For the less adventurous, other dishes will be rich food heritage, get hands-on learning from producers,
cooked and ready for sampling to promote and encourage chefs and growers, have amazing dining experiences as well
the other finer tastes of Howth. The Cooking Demo Marquee having a packed weekend of fun in West Waterford. One of
The distillers of the international award-winning Shortcross The team at Hayfield Manor are delighted to introduce their has a packed schedule with live cooking demonstrations from the latest popular additions to the festival is Irish Craft in a
Gin at Rademon Estate Distillery, Co. Down have launched a new Hayfield Manor White-Glove Afternoon Tea Experience, Susan Bell from Kitchen in the Castle and Martin McLoughlin, Glass, which hosts talks with tasting experts on Irish Craft
limited edition Cask Aged Shortcross Gin. which will be hosted seven days a week within the beautiful to name a few. Everyone can take part in the Dublin Bay beverages, including; beer, distillery gin and vintage cider.
surrounds of Orchids Restaurant, accompanied by light Prawn Festival from wandering through the market of local Seafood Saturday is another exciting new venture, which is
The exciting new gin has been released this month and will be musical entertainment. The five-star Afternoon Tea includes a foods to being educated through fish filleting demos and promised to be one not to miss. The festival draws to a close
available in a limited supply of only 300 bottles. delicious array of freshly baked cakes, pastries, and miniature
fishery skills. www.dublinbayprawnfestival.ie by the Farmer’s and Country Market on the Sunday, exhibiting
breads, as well as dainty finger sandwiches, such as; oak
To create this limited edition, original Shortcross Gin was the best of the regions offerings.
smoked salmon with avocado puree on homemade soda
carefully rested in French oak casks that had previously
bread or slow cooked O’Connell’s spiced beef with horseradish LegenDerry Food Festival, www.westwaterfordfestivaloffood.com
contained the Chateau Cuvee Prestige wine from the Chateau on Country Harvest bread, served with freshly brewed tea or Derry, 19th-20th March
de La Ligne in Bordeaux. The casks were hand-picked by Head coffee at only €32 per person. Newry Food Festival
The brainchild of local chefs, this three-day event is full of
Shortcross Gin Distiller David Boyd-Armstrong with the help of
chateau owner, Terry Cross of Wine Geese fame.
Not only are the grown-ups treated royally at the multi-award entertainment, excitement and fantastic local food in Derry’s Friday 22nd April
winning, Hayfield Manor, the new Prince & Princess Afternoon Guildhall Square. The Festival Marquee will be home to live Southern Regional College’s First Year Foundation Degree
The 44% proof Cask Aged Shortcross Gin exhibits key Tea for VIC’s’ (Very Important Children) offers a tailored cooking demonstrations, cookery talks and masterclasses. in International Hospitality & Tourism Management and
Shortcross characteristics of leading juniper notes with citrus Afternoon Tea experience for the young ones. For €14.50 per The Cookery Theatre will open the stage to BBC Radio Ulster’s, International Travel & Tourism Management students are
and floral aromas, but adds an abundance of bright summer child, younger guests can enjoy a tower of delicious treats, Paula McIntyre, RTE’s no salt chef, Brian McDermott, alongside hungry for success! Following on from a very successful event
berries with hints of rose petals and vanilla combined with both sweet and savoury. celebrity guests, Neven Maguire and Rachel Allen. The Food in 2015 and again as part of their Events Operations module,
lightly toasted oak and velvety tannins. Its rich and velvety www.hayfieldmanor.ie Fair is a market with some of the best produce in the North the students are organising Newry’s 2nd Food Festival in the
mouthfeel has a long and smooth finish. West. The activities don’t stop there, with family-friendly Market in Newry from 11am to 6pm.
All New!
face painting, cupcake decorating, craft activities, balloon
www.shortcrossgin.com The festival will consist of four areas: the marketplace,
modelling and with live performances from local bands.
featuring local food producers and suppliers; a pop-up
www.derrystrabane.com/Subsites/Food/
Exclusive Delicacy
restaurant area with local restaurants and eateries; a chef
J.T. Pim’s, Dublin’s Year-of-Food-Drink-2016 demonstration area and live music.
newest bar, South
Great George’s Street, www.nigoodfood.com/events/newry-food-festival
Amuse, the awarding winning, fine dining restaurant on
welcomes all new
Galway Food Festival
Dublin’s Dawson Street has sourced a limited quantity of rib 24th-28th March
customers to sample
eye of ‘Sanuki Wagyu’, offering diners a unique opportunity
their offerings with The 5th Galway Food Festival celebrates 100 years of Irish
Taste the Wild Atlantic Way
to taste this very exclusive delicacy, never before served in Street Food Festival
a traditional heart in Food. The festival takes place over the Easter Bank Holiday
Ireland.
the centre of Dublin. weekend, with themed events and a selection of food Kinsale, 23rd-24th April
In 2006 a local breeder of the Kuroge Washu breed of cattle Imagine bare brick,
producers from a myriad of venues representing Galway city, On Saturday, the town’s streets and quays will come alive
was inspired to introduce dried olive pulp into their feed, with sparkling chandeliers and high back leather club chairs, the
Connemara and the Aran Islands. The Made in Galway Food as the festival kicks off, with an open-air street market, food
remarkable results. Sanuki Wagyu is now prized for its pale perfect place to hide away with the papers, get together with
friends or shake it up with classic cocktails. Named after the Theatre will showcase live chef demonstrations, featuring stalls, live music and loads of family fun are all to be enjoyed.
red meat, substantial marbling and pristine white silky fat.
The natural oleic acid found in olives delivers surprisingly light Pim’s Department Store which graced the street from the mid leading local and national chefs, along with daily food The sixth annual All-Ireland Chowder Cook-Off 2016 is the
sweet meat with a soft buttery texture. 19th century until the 1970s, J.T. Pims runs the width of the tours that will feature visits to local, innovative, artisan food grand finale of the two-day festival. Between 2-4pm on
block from South Great George’s Street at the front to Dame producers and destinations across the locality serving up Sunday, over thirty chefs from all over Ireland will compete for
“This little known, but absolutely stunning Wagyu, is the very
Court at the rear. fine food. During the weekend, open-air artisan food markets the title of All-Ireland Chowder Champion. For €15, the public
best you can enjoy. We regularly feature Wagyu, but this is
will be held across the city and Moycullen village will host its will be given a card entitling them to sample each chowder,
another level again. Our regular diners request to be informed You’ll find all the favourites you’d expect behind the bar -
when Wagyu is going back on the menu, and I’m very excited spiced up with craft beers, premium wines - by the glass or Farmers’ Market. The Mick Lally Theatre, Druid Lane, will hold a the voting then lies with the public to crown the winner. The
to offer them this exclusive delicacy. The rib eye is the best bottle - and cocktails made with the finest liquors and freshest series of food talks, highlighting the history and inspiration of champion will receive a fetching trophy and next summer
cut, so of course that’s what we’ve ordered!” says chef patron ingredients. Downstairs, Gin Rummy is the select Gin and Rum Irish food over the past century and take a look into the future travel to Newport, Rhode Island, Kinsale’s twin town, as a
of Amuse, Conor Dempsey. Bar where low lights and lounge seating presents the perfect of food on this Irish isle. Bring the family along to an array guest chef.
place to gather for a night out. of free family-friendly events, educating both children and
www.amuse.ie www.kinsalerestaurants.com
adults on the delights of our native food.
www.jtpims.ie
www.galwayfoodfestival.com
8 9
‘Great Tasting’ new
addition to IFEX 2016
This March, Northern Ireland’s biggest food, drink, retail & hospitality event – IFEX 2016 – will open
its doors at its new home, the Titanic Exhibition Centre, Belfast and there’s set to be even more
ingredients for a successful show than ever before.
Setting the stage for what is to be that Irish producers have enjoyed in Taste Awards. It has recently been
the biggest and most exciting show Great Taste. Year after year, Northern revealed that, for the second time,
to date, event organisers, Fresh Irish and Irish producers consistently Great Taste judging will take place at
Montgomery, have partnered with the perform well with their world-class Belfast Metropolitan College at the
Guild of Fine Food to introduce the products, and this is reflected in the beginning of June 2016.
Great Taste Market to IFEX. numbers of stars awarded. We’ve
Many other features are taking place
The Exciting New
even had McCartney’s in Moira
Coming to Northern Ireland for the at IFEX including the Salon Culinaire,
and Hannan Meats scoop our top
first time, the Great Taste Market which will see almost 250 student
accolade, with both being named as
will house many Great Taste award- and industry culinarians taking part
Supreme Champions in 2011 and 2012
winning products from both Northern in individual and team events, and
respectively.
Professional
Ireland and Ireland, including Burren there’s also the prestigious Product of
Smokehouse, Cashel Blue, Foods of “The Great Taste Market has been well the Show awards.
Athenry, Goodness Grains, Old Irish received and we’ve a host of producers
Over 5,000 industry professionals
Creamery, S. D. Bell’s, Seerys and on board including S.D. Bell’s, Burren
are expected to attend IFEX to meet
Network for Chefs
Yellow Door. Acknowledged as one of Smokehouse and Yellow Door. We’re with more than 140 exhibitors from
the most prestigious benchmarks for looking forward to showcasing over 20 Northern Ireland, Ireland and further
quality within food and drink products, Great Taste award-wining producers, afield.
visitors to IFEX will be guaranteed to and the beauty of this area is that
buyers can be assured of the excellent IFEX 2016 is taking place from Tuesday
source award-winning produce at the Chef Network, an exciting new initiative connecting the The network will inspire chefs to work together for the
quality and taste of all of the products 8th March to Thursday 10th March at
Great Taste Market. 25,000-plus chefs working and studying in Ireland, launched betterment of their industry, believes Jp McMahon, chef-
within the Great Taste Market. In the Titanic Exhibition Centre, Belfast.
John Farrand, Managing Director of the at Food & Bev Live in Citywest, Dublin in February. patron of Aniar, Cava Bodega and Eat Gastropub in Galway.
addition to showcasing our winners, The show opens daily at 10am and
“Chefs have a responsibility to network with each other to
Guild of Fine Food comments: we’re hoping that their presence runs until 6pm on Tuesday and An inclusive new professional network for Ireland’s chef
make our food better. I see collaboration as a really positive
at IFEX will ultimately lead to new Wednesday, and to 4pm on Thursday. community, Chef Network brings chefs from all sectors on
“The Guild of Fine Food is thrilled to thing. We can all inspire and learn from each other in
business, and we’re looking forward to Register your attendance for free the island of Ireland, at all stages of their careers, together
be launching the first Great Taste different ways. Chef Network provides a platform for chefs
a busy three days.” now at www.IFEXexhibition.co.uk. to communicate, collaborate, share and innovate.
Market at IFEX as we’ve excellent across Ireland to do this.”
Follow IFEX on twitter @IFEX_NI or via
relationships with many food and drink The Guild of Fine Food is highly- Developed in consultation with chefs across Ireland, with
Facebook.com/IfexBelfast or join the For All Ireland’s Chefs
producers from both Northern Ireland regarded for its organisation of the the support of the Irish Foodservice Suppliers Alliance
IFEX NI Group on LinkedIn. Chef Network is open to chefs at all levels, from student to
and Ireland, due to the huge success ‘Oscars’ of the food world – the Great (IFSA), Chef Network’s goal is to foster greater engagement
executive, providing chefs with support through every stage
and cooperation between chefs, focusing on education
of their careers.
and training, business development and professional
Cashel Blue Cheese: Two-time 3 Star Great New Olive Company: The Chilli, Basil & Garlic
development. “It will be a starting block for future generations of chefs
Taste winning Cashel Blue Cheese Hummus won 1 star in the 2014 Great Taste awards
embarking on their careers, by offering advice and job
Ruth Hegarty, Head of Community at Chef Network, explains:
opportunities,” says Stephen Holland, Executive Sous Chef at
“The principal aims of Chef Network will be to attract and
Lough Erne Resort in Fermanagh. “Ultimately Chef Network
retain chefs in the industry, to improve standards of training
will bring the Irish culinary family together to promote our
and collaboration with the education sector, and to promote
wonderful food.”
and maintain culinary skills. But most of all, Chef Network is
about camaraderie – encouraging chefs to work together, Initiated by IFSA and proudly sponsored by Bord Bia, Chef
learn from each other and share knowledge, ideas and Network was created to support Ireland’s vibrant culinary
resources.” community. “An important part of our role at the Irish
Foodservice Suppliers Alliance is to stimulate our food
Chef Network is supported by the website chefnetwork.ie,
industry and support our colleagues at the frontline of
an innovative online platform that enables chefs to easily
foodservice,” reveals IFSA Chairman, Larry Smith. “Chef
connect and collaborate with their peers. A social network,
Network is an important new initiative to help us do this, and
it allows users to create individual profiles, join groups and
will be a crucial tool for Ireland’s chefs, aiding them in the
discussions, share and discover resources, access supplier
development of their careers and their industry.”
directories, post and search for jobs, keep up-to-date with
events and training opportunities, and learn from other chefs. For more information, visit chefnetwork.ie.
Yellow Door: won a 2 star in the 2015 Great
Taste Awards for their Christmas pudding
10 11
www.yeschef.ie/teamyeschef
k Team
Welcome to
Team YesChef!
Chefs for Charity
23rd May 2016
We are delighted to launch the first Team YesChef, Chefs for Charity in conjunction with The Team
Chef and owner of Aniar restaurant and Cava Bodega,
the Burren Slow Food Festival. The event takes place over three (hopefully glorious) days
Galway – JP McMahon
in May, from 23rd-25th, starting and finishing in beautiful Lisdoonvarna, Co. Clare. With
“Why did I sign up? I was coaxed into it by Shane!
thanks to Birgitta Curtin from Burren Slow Food and the Burren Smokehouse for her
No, seriously, DrigÍn and I were informed when our
ongoing assistance. daughter Heather was born that she had a tumour,
benign thankfully, but she spent the first year of her
The Journey with Cystic Fibrosis. Cystic fibrosis is an inherited chronic
life in the capable hands of Crumlin Children’s Hospital.
Day one will see the cycle leave Lisdoonvarna on Monday in disease that primarily affects the lungs and digestive system
She went through a series of Chemo treatment during
blocks of 20 with a 10-15 minute gap between each. Each of about 1,200 children and adults in the Ireland (70,000
that time. Some of the children she happened to
cyclist will be graded according to their speed and seeded, worldwide). For more information, visit: wwwcfireland.ie.
spend time with didn’t make it. Heather is now seven
so to speak. First stop is Galway via the coast road to
The Jersey years old and living a normal life. This makes one
Ballyvaughan and onto the accommodation in the Connacht
We want each cyclist to have a Team YesChef cycle jersey, think and realise that unless people like us actually
Hotel or Flannery’s Hotel, depending on where you’re
but we need to have at least 50% of the monies raised and make an effort to raise awareness and much-needed
staying, where dinner is provided.
lodged into the Team YesChef account by March 30th to do funds, advancement would simply never happen. It’s
Day two will be the highlight of the cycle as you travel so. We will also need you to supply your jersey size. a wonderful cause and DrigÍn and I are delighted to
through the heart of Connemara before returning to your support it.”
Our deadline for collection of the minimum amount is by
hotel that evening for dinner.
April 15th. This will secure accommodation and board.
Sham Hanifa, head chef of The Cottage restaurant,
Day three will see the cycle return to Lisdoonvarna, via the Collect €500.00 or £360.00 and you officially become a
Co. Leitrim
corkscrew hill, probably the only challenge on this cycle. This member of the biggest all-chef cycle in Ireland. All are
is not a race; it’s a leisure cycle for a very good cause. welcome so sign up and get collecting! “It’s great to see so many chefs come together from
all levels for this cycle and it’s for a great cause, Cystic
The Cause Please feel free to break the rules and raise as much as you
Fibrosis. Here’s to the success of the cycle this year
Cystic Fibrosis Ireland (CFI) is a voluntary organisation that possibly can – €500.00/£360.00 is the minimum sponsorship
and we all hope that Shane can run this as an annual
was set up by parents in 1963 to improve the treatment required.
event. For me personally, I’m a chef and as one I tend
and facilities for people with Cystic Fibrosis in Ireland. CF
For more information, to contact us and to learn how to to eat far too much, so it will be fantastic to trim up and
Ireland also co-operates with medical professionals to give
lodge funds, visit: yeschef.ie/teamyeschef. achieve my goal of cycling alongside so many for such
maximum assistance to both parents and children/adults
a great cause.”
Publisher and founder of YesChef Ireland and YesChef
Awards – Shane Smith
“I’m far from an athlete, but I love doing fun stuff that
also results in raising funds. We all have to enjoy a
challenge now and again! I am amazed at the number
of chefs who have got onboard already. It has been
amazing… real magic! However, we could definitely
cope with more cyclists so make sure and sign up!
My cousin, Caroline Mathews, finally lost her battle with
cystic fibrosis after years of battling it with a concoction
of medication. Recently, a friend, whose daughter has
CF posted on Facebook about her daughter celebrating
her 21st. She had a successful lung transplant, which
Ireland is great progress, though not achievable without the
necessary funding for medical advancements. This
clearly underlines just how important our efforts are.
Not to mention that this three-day event will be a ball
of craic!”
Left to right: Shane Smith, YesChef, Sham Hanifa, The Cottage and JP McMahon, Aniar restaurant
12 13
Awards
2017
year three To cast your nomination fill in below and mail or simply visit www.yeschef.ie/nominations
and the Best Chef Best Hotel Restaurant
My nomination My nomination
competition
Best Young Chef Best Restaurant
My nomination My nomination
Ireland
Best Seafood Restaurant
is heating up...
Best Front-of-House
My nomination My nomination
Best World Food Best Indian Restaurant COLOUR
My nomination My nomination PANTONE 376C
PANTONE 7741C
PANTONE 130C
As the 2017 YesChef Awards nominations officially open for entries, we look at how this
year’s event, which will take place in The Hodson Bay Hotel on October 4th, is set to the Best Street Food Best Newcomer
My nomination My nomination
biggest and best yet!
We are delighted to announce that the YesChef Awards accommodating, we couldn’t recommend them highly
2017 are open for nominations. enough.
Best Italian Restaurant Best Casual Dining
My nomination My nomination
Nominations are welcome for the categories on the Our presenters Barbara Collins and Dee Laffan did an
opposite page and we would suggest that you encourage amazing job of hosting our event and ensured that all went
your customers, friends, clients or suppliers to nominate smoothly, no mean feat!! Best Gastro Pub
in your chosen categories as restaurants cannot nominate My nomination
themselves. The YesChef Awards are a unique event in that each course
presented at the Gala Dinner is prepared by students
We can confirm that, as with the 2016 awards, the
at colleges across the country. This is an incredible
categories will be judged by an independent panel of
opportunity for them but also one that requires huge
judges selected from across the industry including, food Name
critics, journalists, chef mentors, culinary arts teachers and amounts of planning, preparation and dedication by the
industry professionals. students and their chef mentors.
A massive thanks goes to all who worked on last year’s Address
We will keep you up to date on our website of all news so
make sure and keep and eye on it over the coming months event; Waterford IT under the expert eye of Michael
www.yeschef.ie. Quinn, Letterkenny IT supported by Gabriel McSharry and Email
Southern Regional College Newry with ex Michelin star
The YesChef Awards 2017 will be held on 4th October 2016 chef Barry Smyth. The teams for this year’s event are being
in City North Hotel, Dublin, with a top prize of a Tag Heuer finalised as you read this. Nominate on line at This amazing
watch for the Chef of the Year, 2017. www.yeschef.ie/nominations
Special thanks TAG Heuer watch,
Last year’s event Key to the success of the YesChef Awards is the support of By mail to worth €1,200,
The 2016 awards were a huge success, held in the Hodson our sponsors, we would like to thank last year’s sponsors YesChef Awards, 33 Railway Street, Lisburn, BT28 1XP, Northern Ireland will be presented to
Bay Hotel, Athlone, where almost 300 guests were present and are pleased to announce that the following companies the YesChef Best Chef
to celebrate the incredible talent to be found across the will be supporting the Awards this year: Brakes, Johnsons, Email
of the Year 2017.
island. Keelings, Flogas and Fields Jewellers. yeschefawards@yeschef.ie
Best of luck to all
Huge thanks must go the events team in the hotel There are still some sponsorship opportunities available, It is completely free to nominate, unless you buy a stamp. Each nominated who enter!
who couldn’t have been more professional and please contact joanne@yeschef.ie for further details. chef/restaurant etc. will be contacted to arrange an inspection when a quota
for the particular section has been achieved. Judges’ decision is final; no cash
alternative given; winner will be
announced at YesChef Awards on
October 4th in City North Hotel, Dublin.
14 15
Euro-Toques Chefs:
The custodians of Irish food
This year Euro-Toques celebrates its 30th birthday. meat product – all of this could enter unlabelled into our
Founded in Ireland in 1986 by Myrtle Allen of Ballymaloe food chain because the treaty allows ‘mutual recognition’
House –also one of the five original founders of Euro- of standards. In other words, our standards and
Toques International – the organisation is a leading voice regulations will caese to matter.”
in the defence and promotion of Irish artisan producers
Last May chefs Wade Murphy and Kevin Thornton
and culinary standards. Its members include the
and farmer Ronan Byrne travelled to the European
country’s best-known chefs, such as Neven Maguire, Kevin
Parlaiment in Brussels to entreat MEPs to vote against
Thornton, Derry Clarke, Ross Lewis, Kevin Dundon, Paul
the controversial trade deal – which has sparked mass
Flynn and Martin Shanahan.
protesting across the EU. Influential organisations
Lately the Euro-Toques chefs have been taking a stand including An Taisce and the European Environmental Be among over 5,000 buyers
on the impending threat of TTIP and similar free trade Bureau praised the chefs organisation, calling them ‘key’
agreements, which they say is “the single biggest threat in spreading the word about the dubious trade deals. from NI and beyond at the
to Irish food and agriculture” since the famine.
It’s not all doom and gloom for our conscientious chefs Titanic Exhibition Centre from
Chief among the chefs’ concerns about these FTAs is the though. As their newly elected Commissioner General
potential losses in Irish farming, particularly small high Graham Neville put it: “There’s a lot to celebrate in Irish 8-10 March 2016. Discover the
value producers, and the rural communities dependedent
on them. Ireland has approximately 112,000 farms
food, it’s come a long way in the last 30 years. That’s
what we will continue to do – the best way to protect
latest industry trends, top new
(average size under 14ha), two thirds of which are our best producers is to put them on your menu and chefs and the very best in Irish
‘unviable’ and would be extremely vulnerable in an open showcase them in your food.”
trans-Atlantic market, according to our own Department food and drink at IFEX 2016.
of Agriculture.
“The average farm size in the US is around 1000 ha, over
70 times the capacity of European farms. On top of that, FREE TO
ATTEND
their standards and inputs are much lower in this factory
farm environment, so they can trounce our farmers in
a free market on price and volume,” says Euro-Toques
Secretary General, Caroline Byrne.
“In addition to the potential devastation of farming in
Ireland, we as a society will no longer be able to make
choices about things that up to now Irish and European
citizens have said no to. For instance, GM foods, growth
hormone-injected meat, chlorine and amonia-treated
Don’t miss our exciting New Venue
TTIP and similar FTAs - The 2016 event will take place
TTIP stands for ‘Trans-Atlantic Trade and Investment this will be achieved through ‘mutual recognition’ of standards, even
Partnership.’ It is a type of international treaty called a ‘Free though the standards governing food and agriculture in the EU and on 8-10 March at the brand new
Trade Agreement,’ many of which are currently being negotiated
between the world’s largest economies, mostly in secret.
US could not be more different.
Titanic Exhibition Centre, Belfast
The principal problems with these FTAs such as TTIP are:
TTIP is the deal under negotiation between the EU and US and
• D
iminished standards governing food production and food quality
is the largest such agreement in the history of the EU. The most
in the EU
controversial aspect of these FTAs is the inclusion of ISDS (Investor-
State Dispute Settlement), a private court system for ‘Investors’ • Diminished food safety and traceability
to take cases against the governments of participating countries • Diminished rights for consumers
where national regulation poses ‘an overly burdensom restriction • L oss of sovereignty for the State and its ability to regulate and
to trade,’ i.e. loss of profits. The construction of these treaties is protect its citizens, environment and indigenous industries,
entirely pro corporate interests and shows little concern for public especially agriculture
interest or the wellbeing of small businesses such as artisan food
• D
emise of the small to medium/high value agri-food sector
producers.
(including artisan and specialty food producers)
They pose a threat to market protections for regional foods
• L oss of protections such as Country of Origin labeling and other
through the removal of all ‘non-tarrif’ barriers such as food safety,
schemes for artisan products including AOP, DOP and PDO/PGI
environmental and consumer rights regulations. It is proposed that
Find out more and register today at
ORGANISED BY
16 17
www.ifexexhibition.co.uk
Gourmet Classic
mulls it over
Traditionally served in upmarket Austrian ski resorts and
pop-up German market stalls over the festive season,
Chicken with Cider and mustard, Pork sausages and Cider
gravy, any hearty winter dishes with oven roasted meat
hot Glühwein and Mulled Cider has been given a new as the main ingredient are complimented beautifully with
lease of life, as Gourmet Classic has recognised the ever- a dash of West Country sauce. A medium strength dry,
increasing popularity of these winter warmers. still cider with high fruit content is recognised within the
industry as the best for cooking, exactly the type used in
Always on trend, the number one supplier of cooking
Gourmet Classic’s Mulled Cider.
wines, has now launched a pre-mixed Mulled Wine and
Mulled Cider, in a kitchen-friendly, 3 litre bag-in-box, ‘Using cider in cooking is a bit like using fruit and wine
perfect for culinary use or to simply heat and serve. and perhaps a little vinegar and a pinch of sugar all at
the same time. No wonder it can bring a dish alive,’ says
Mulled Wine is perfect for time-pressed kitchens
celebrity chef, Hugh Fearnley-Whittingstall.
that want to spice up their menus, effectively and
inexpensively. Making the perfect mulled wine is a Email: info@gourmetclassic.com or call 01202 863040
labour of love and can easily go wrong, insufficient for more information. You can also visit:
sugar, a grainy texture and too much spice can all dent gourmetclassic.com
festive cheer. This blend of red cooking wine, sugar and
festive spices is ideal for poaching fruits or creating a
flavoursome jus.
The blend of red cooking
For something a little fruitier, Mulled Cider with its blend
of aromatic spices and sweet apple creates an irresistible wine, sugar and festive
combination, a versatile cooking ingredient and an
excellent addition to Gourmet Classic’s culinary range. spices is ideal for poaching
‘The large range of products that fall under the umbrella
category of cider are incredibly distinct, meaning with a fruits or creating a
flavoursome jus.
little digging, most people will find something to suit their
palate. But, if you’re firmly in the ‘no’ camp, cider can still
be enjoyed in cooking – in fact, some people would say
it’s the best way to showcase its flavour,’ stated on BBC’s
Good Food webpage.
LES VINS Nos Chardonnay et Cabernet
DE CUISINE Sauvignon corsés sont des vins
CHARDONNAY authentiques et leurs noms déjà
ET CABERNET prestigieux rehausseront l’attrait
SAUVIGNON et la valeur de tous les plats.
Produced
www.gourmetclassic.com UNDER LICENCE
IN THE UK
18 19mulled cider duck with apples Transfer the duck breasts to a baking dish, skin side down,
and place in the oven for six minutes. Turn over and
Serves 4 complete the cooking: two more minutes for rare, four
500ml chicken broth minutes for medium-rare and six minutes for medium.
2 duck breasts Place on a cutting board and rest for five minutes before
50g unsalted butter slicing.
1 tbsp vegetable oil Melt a knob of the butter with the oil in a large pan over a
4 Granny Smith or Pippin apples, peeled, cored and each medium heat until the butter foams. Add the apples and
cut into 12 wedges cook for about eight minutes, stirring occasionally, until
salt and pepper the apples are golden brown and tender but not mushy.
3 tbsp honey Season with salt and pepper and set aside.
Preheat the oven to 200°C. 375ml Gourmet Classic Mulled Cider
quail with mulled To make the cider sauce, add the honey to the pan the
½ tsp ground cinnamon
red wine sauce Pat each of the birds dry with kitchen paper, making sure there duck breasts were cooked in and set over a medium heat,
is very little moisture remaining. Preheat the oven to 220°C. stirring to dissolve any browned duck juices in the pan.
Serves 4
Simmer the broth in a saucepan set over a medium heat Cook for about three minutes, until the honey darkens
8 quail Combine the butter, shallot, rosemary and a pinch of sea salt.
until it has reduced by one-third (to about 375ml) and set slightly. Carefully pour in the cider and simmer until it is
30g butter, softened Rub some of the butter onto each of the bird’s skin and in the
aside. reduced and syrupy.
1 shallot, minced interior cavity too. Roast for about 30 minutes, until the juices
1 sprig of rosemary, needles finely chopped run clear. Place the duck breasts skin side down in a cold, heavy, non- Add the reduced chicken stock, the remaining butter and
pinch of sea salt stick frying pan large enough to hold them comfortably the cinnamon and continue to simmer until the sauce
Meanwhile, bring the wine and water to a simmer in a small
500g cherry tomatoes on the vine, roasted in one layer. Cook over a medium heat for about eight thickens slightly (there will be about 175ml). Add the apples
saucepan set over a medium-low heat. Cook until the liquid is
minutes, until the skin is golden brown and crisp. Remove and heat gently in the sauce. Keep warm over a low heat.
For the mulled red wine sauce: nearly gone. Remove from the heat and whisk in the butter.
Using an immersion stick blender, purée to a fine consistency, or each breast as it becomes golden, then pour off the To serve, plate to your liking – half a breast is just enough
175ml Gourmet Classic Mulled Red Wine
if you prefer, leave it thick, like a chutney. Serve warm alongside rendered fat. Use this pan later to make the cider sauce. for one person. Spoon the sauce and apples over the duck,
50ml water
15g butter the roasted quail with roasted cherry tomatoes on the side. dividing it evenly.
20 21poached pears with To make the ice cream, bring the milk and milk powder to
gingerbread ice cream the boil, then pour this over the gingerbread. Leave to soak
for 30 minutes, then whizz in a blender until fine. Churn
Serves 4 in an ice cream machine according to the manufacturer’s
For the poached pears: instructions. Remove from the machine and place in the
1.5 litres Gourmet Classic Mulled Red Wine freezer until needed.
300g caster sugar Pour the mulled red wine into a stainless steel saucepan
½ orange, peel only and bring to the boil, then flame the alcohol. Once the
10g Chinese five spice alcohol has burned off, add the sugar, orange peel and
4 pears, peeled five spice and bring to the boil again. Leave to cool, then
fresh berries, to decorate place the pears into the cooled red wine. Leave the pears to
For the gingerbread ice cream: marinate in the syrup for eight hours before cooking.
600ml milk Bring the pears to a slow simmer and cook until soft
25g milk powder through to the centre. Leave to stand for 10 minutes before
250g gingerbread serving.
Take 1 litre of the stock syrup and pass it through a sieve
into a saucepan, then cook over a medium heat to reduce
to a sauce.
To serve, cut the pears in half and remove the cores. Place
onto plates and drizzle with a little sauce, then add a scoop
of ice cream and decorate with fresh berries.
A Classic Offering:
Gourmet Classic have been supplying cooking wines and culinary essentials since 1998. Their mission is to remain
the first choice of any chef cooking with an alcoholic ingredient. By staying true to their philosophy and ensuring
the highest levels of product consistency and customer service, they have grown year on year and are firmly
established as the category leader, with a 90% market share. Continually active in the research and development
of new products to offer the chef, which in turn allows them to offer their customer, a little something different.
As well as a selection of Italian, Spanish & French Cooking Wines, they also supply: Fortified Wines (Port, Madeira,
Marsala & Sherry), Cooking Brandy, Patisserie Glazes, Balsamic Vinegar and Glazes and Lemon and Lime juice.
www.gourmetclassic.com
22 23A sensory
experience
Let Major International take you and your diners on a dream for the senses
with their range of Mari Bases.
Close your eyes and just imagine… It’s sundown on the dish. Great when applied to meat, fish or vegetables, this
Orient and you’re in the heart of a vibrant square. Bursting one product alone can be used in hundreds of different
at the seams with locals, street food vendors and tourists ways. This is why it’s so simple to create an abundance
all desperate to experience this new bizarre world they find of simple street food recipes designed to leave your diners
themselves in. Different coloured light bulbs provide a hazy wanting more.
glow, conversations become louder and more animated
Boasting a range of 11 delicious varieties, Major are
and the delicious aromas of authentic cuisines start to fill
launching a new Korean Mari Base bursting with smoky
the evening air. Sellers pull on up their shirtsleeves and you
flavours of sesame, ginger, soy and garlic at Hotelympia in
stop in mid-step to sample the delights of their homemade
2016. You can mix and match or choose just one flavour
delicacies. Your excitement builds to a crescendo as every
to theme your menus this spring. Each one is gluten free,
one of your senses is being stretched to the max. From suitable for vegetarians and vegans and contains no artificial
pork dumplings or chicken noodles to tofu soup and exotic additives or flavours so you can rest assured we don’t add
fish, you can be sure to find something to fulfil the most any nasties to your dishes.
adventurous of taste buds. As you absorb the culture of a
world so distant from yours, you’ll slowly start to appreciate Not only do we guarantee that you’ll be hooked on the
one resounding thing… that this feeling of hedonistic flavours, we also offer to design and supply all your point
pleasure can be experienced more often than you think! of sale material bringing that authentic Eastern feel
right to your establishment. Created with your bespoke
With the delicious range of Major Mari Bases, you can find requirements in mind, send us your colour scheme and logo
yourself immersed in the heart of that bustling market and we’ll do the rest. We can even supply you with your
square in just one small mouthful. From Caribbean Jerk very own Mari Base recipe bible, taking the hassle of menu
to Moroccan or Thai, the decision on which continent you planning away, leaving you do to what you do best… cook!
transport yourself to is in your hands. With flavours spanning
the globe from east to west, you’ll be spoilt for choice and To sample the delights of the 11 Major Mari Base flavours,
never without options for your daily menus. contact us today and speak to our friendly team who
can send you FREE tasters of up to five flavours in just a
With simplicity in mind, the Major Mari Bases have been few days.
developed for use not just as a traditional marinade. They
can also be added to soups and sauces, tossed in stir- Oh and you can now open your eyes!
fries, brushed onto breads and pizzas bases, or mixed into
dressings, oils and mayonnaise to really freshen up your
24 25simply
taste
caribbean jerk pork belly with spicy Brush the pork belly all over with the marinade. Place into tandoori chicken drumsticks Make a few slits with a knife across drumsticks.
pineapple and corn salsa and red a suitable container, cover with cling film and refrigerate served with mint yogurt dip Place in a food bag. Add Major Tandoori Mari Base,
overnight.
slaw 20 Chicken Drumsticks massage lightly, seal and place in refrigerator for a
Preheat the oven to 150°C. Line a baking tray with foil and Major Tandoori Mari Base 15g per 100g drumstick minimum of 2 hours.
Serves 4
place the pork belly on it. Cover with a double layer of foil 250g Tomato Ketchup Remove from bag and cook in a pre heated oven at 180°C
1kg pork belly, rind cut off and cook in the preheated oven for two and a half hours. 150g Major Bombay Mari Base for 30 minutes or until cooked.
90ml Major Mari Base Caribbean Jerk Allow to cool before removing onto a clean tray and chilling
salt and pepper completely. Mix tomato ketchup and Major Bombay Mari Base together.
Serve with drumsticks.
For the salsa: When ready to serve, warm a non-stick frying pan over a
150g sweetcorn moderate heat. Cut the belly into even slices and gently fry
½ pineapple, peeled, cored and finely diced on all sides to caramelise it, then season lightly.
½ red chilli, deseeded and finely chopped
To make the salsa, stir the corn, pineapple, chilli and
10ml Major Mari Base Caribbean Jerk
marinade together until well combined, then add the
chopped fresh coriander
coriander.
For the red slaw:
To make the red slaw, mix the prepared vegetables
¼ small head of red cabbage, trimmed and shredded
together and season lightly. Whisk together the oil, vinegar
1 Royal Gala apple, thinly sliced
and honey, then use to dress the salad.
1 carrot, cut into thin strips
1 red onion, thinly sliced
salt and pepper simply mix
1 tbsp rapeseed oil into ketchup
1 tsp red wine vinegar or mayo
1 tsp honey
simply
brush on
mari base or
massage in
food bag
26 27You can also read
