Sally's blog

Bacardi Mojito
Ingredients:

50ml Bacardi Superior Rum
8-12 fresh mint leaves
20ml lime juice
2 spoons Caster sugar
Soda water

Galway Hooker battered Ling, chips, lemon mayonnaise

Serves 2

Ingredients

MAKES ABOUT 3½ DOZEN

INGREDIENTS

2 (12½-oz.) boxes soft or silken tofu
1 (12½-oz.) box firm tofu
⅔ cup panko bread crumbs
⅓ cup flour
¼ cup sesame oil
5 scallions, finely chopped
4 slices cooked bacon, finely chopped
2 eggs, lightly beaten
Kosher salt and freshly ground white pepper, to taste
Canola oil, for frying

INSTRUCTIONS

Sham Hanifa's Coconut Milk Steamed Rice

3 cups of rice
1 can of coconut milk
half inch of ginger, thinly sliced
1 shallot, thinly sliced
salt, to taste
water
2-3 screwpine leaves (tied in a knot)

Tamarind Juice
1 cup of water
1 tablespoon tamarind paste

CHEEKY MONKEY! From our StreetFood menu! Monkfish cheeks, WhiteOaks pickled beets, potatoes, Chimichurri sauce.

Chimichurri:
small bunch parsley, roughly chopped
small bunch coriander
½ tsp oregano, fresh or dried
2 garlic cloves
1 shallot, chopped
½ tsp chilli flakes
2½ tbsp olive oil
juice ½ lemon
2 tsp red wine vinegar

Pickling liquor:
200m of water
200m of white wine vinegar
100g of sugar
Bay leaf
Garlic clove
Zest of orange
Peppercorn/coriander seed
 

MAHARAHNI
40mls Beefeater 24 gin
20mls fresh lemon juice
20mls cardamom syrup
2 dashes of homemade cardamom tincture
10mls Luxardo Chilli Sambuca

Method:- pour everything except the Sambuca into a cocktail shaker without ice. Add ice to a brandy balloon and swirl to chill. Add ice to shaker when ready to shake and shake vigorously. Add the sambuca to the chilled balloon glass and ice and swirl again. Fine strain through a tea strainer to catch any shards of ice. Garnish with a lemon twist.

Bouchons (Traditional Reunion pork dumplings)

Ingredients:

Wonton pastry (available in Asian supermarkets, defrost before use)
500g pork mince
Bunch of spring onions (chopped)
Zest of a kaffir lime (grated)
1 tbs tapioca starch
Salt
Pepper
Soy sauce

Method:

Diva Pound Cake

1lb butter
1lb sugar
1lb eggs (about 8-9)
1lb flour

Beat the sugar and butter together until the mixture is pale white in colour and light in texture (this takes about 10 minutes). This is essential for the ultimate lightness of the cake. Beat the eggs, one at a time, and finally fold in the flour. Don't overbeat the flour – fold until it is just incorporated.

Five Star hotels can be lovely places to be but often they suffer from a singular problem : the management are so proud of their property, they forget about the guests! It sounds like an obvious statement but all too often hospitality and that sense of a genuine welcome, not to mention actual service, are demoted to second place as managers preen about the plushness of the carpets.

Almost twenty years ago, we came up with a little formulation in an attempt to describe Irish artisan foods. Rather than focusing on turnover, the number of employees, the number of outlets served, and so on, we adopted a completely abstract matrix. Artisan food, we suggested, was defined by the Four P's:
The Place;
The Person;
The Product;
The Passion.