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  • Making Gur Cake this evening from Theodora Fitzgibbon for interview with Sean O'Rourke tomorrow morning on RTE Radio One...
  • Throwback Thursday! At the Meteor Music Awards 2009 with Industry! @michelemcgrath @morgandeane #tbt
  • Best part of today was trying to teach Max how to ride a scooter!!! He was loving it! :) #scootscoot
  • Got to see what the ladies have to go through to look extra pretty at the hands of my buddy the amazingly talented make up artist @makeupfairypro today! :)
  • Had a #nobakebaking filled day today filming a video for the launch of Sharon Hearne Smith's new cookbook out in June! Check out this crepe cake! :)
  • The new issue of my Irish food magazine @feastjournal is now out. Download our free app on iTunes or print copies available in Easons.
  • Our apple tree blossoms about to burst! :)
  • Playing ball with Max this evening! #maxthedog
  • Buffalo chicken from our youtube video shoot yesterday! Who's hungry? :)
  • Making beetroot hummus for the Irish Independent Weekend magazine this morning! My Easter Sunday recipes coming this weekend! :)
  • Morning run on the beach! Loving the weather! :) #howth #ireland
  • Forgot to share this shot from earlier- seagulls having a field day when fisherman turned his back to deliver fish to Nicky's Plaice on Howth pier this morning!
  • Incredible day today! Great sunrise and great sunset- Max having a ball! :)
  • Chocolate Hazelnut cake coming to my youtube channel this week! Isn't that right @m_dillon99! :)
  • CHOCOLATE!!!
  • Singapore noodles for lunch! :)
  • Swedish cinnamon buns coming to my youtube channel very soon! :)
  • Happy Monday folks! Have a great week! Run on the cliffs to start the day- Filming for youtube today! :)
  • Howth village and Ireland's Eye looking mighty fine today! #ireland
  • Our local shop, The Country Market in Howth has copies of @FeastJournal before I do! New issue out now! Apparently! :)
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Griddled Baby Gem Lettuce with Beetroot, Roast Tomatoes and a Buttermilk Dressing

This is a truly beautiful little vegetarian dinner which is so appealing you won't even realise there's no meat in it! Cooking the baby gem lettuce on the griddle is a little trick I picked up in America. It really adds the most wonderful deep smoky flavour to an otherwise simple salad leaf. The chive flowers are an optional extra but really make a difference to the final dish. You can grow them quite easily during the summer.   Serves 2 2 baby gem lettuce, cut in half 2 potatoes, cut into 1cm cubes 2 cooked beetroot, cut in thin slices 6-8 tomatoes, cut in half Chive flowers to garnish Balsamic vinegar, to drizzle Olive oil, to drizzle   For the dressing: 6 tablespoons of buttermilk 2 tablespoons of mayonnaise 1 tablespoon of cider vinegar 1 garlic clove, finely minced A handful of chopped chives Sea salt and ground black pepper   Preheat the oven to 190˚C.   Arrange the tomatoes on a baking sheet and drizzle with a little oil and balsamic vinegar. Season with sea salt and ground black pepper and roast for about an hour until reduced in size and caramelised.   Toss the potato cubes in a little oil and season with sea salt on a baking sheet and roast in the oven until crispy for about 1 hour.   Whisk together all the ingredients for the dressing and set aside.   Place a large griddle pan over a high heat and brush the lettuce halves with a little oil and season. Place the lettuce halves onto the griddle and cook for about 2 minutes either side until they have nice deep char marks but still hold their shape.   Arrange on serving plates by placing slices of beetroot and the tomato halves around the side of the plate.   Then add the lettuce halves, followed by the potato cubes and drizzle over the dressing. Finish with sprinkling of chive flowers and serve straight away.

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Maple Bacon Buttermilk Scones

I love the combination here of sweet and savoury, and it makes for an extremely delicious breakfast treat. Makes 16 scones 1 tablespoon of rapeseed oil 250g of smoked streaky bacon, cut into 2cm pieces 450g flour 2 tablespoons sugar 1 tablespoon baking powder 1 teaspoon baking soda A generous pinch of salt 225g cold butter, cut into 1cm cubes 180ml maple syrup, plus a little extra for glazing 180ml of buttermilk 1 egg Sea salt to sprinkle   Place a large frying pan over a medium high heat and fry the bacon in a little oil until crisp and sizzling. Transfer to a plate lined with kitchen paper and set aside to cool completely.   In a large mixing bowl combine the flour, sugar, baking powder, baking soda and salt. Using a fork or pastry cutter press the butter into the dry ingredients until you have a mixture with resembles rough breadcrumbs. Don't worry too much if there are still some rogue lumps of butter.   Combine the maple syrup and buttermilk in a pyrex jug and pour this into the butter mixture along with the cool bacon.   Using a fork bring the dough together making sure not to over mix it.   When the dough has come together, turn it out on to a clean work surface sprinkled with flour.   Roll the dough out to about 6cm in thickness and cut out 5cm diameter circles. You may have to roll the dough out again to use it all up.   Place the scones on two baking sheets lined with parchment paper or silicone baking mats and then place in the fridge to rest for about 10 minutes.   Preheat the oven to 180˚C. Whisk the egg in a bowl and set aside.   Before the scones go into the oven, brush a little beaten egg and sprinkle a little sea salt on each one, and then bake for 25 minutes.   Remove the scones from the oven and brush over a little maple syrup on each one. Place back in the oven for another 3 minutes and then remove to a wire cooling wrack.   Serve the scones straight away or parcel up in paper bags for a savoury breakfast snack!  

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