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Monday, November 29, 2010

Italian Pear and espresso panna cotta


Kenmare Historic Rally

Brook Lane Hotel Kenmare Brook Lane Hotel sponsor next weekends Kenmare Historic Rally http://ow.ly/i/5W1d

Sunday, November 21, 2010

Jamie's Italian restaurant in Liverpool a must visit but get there early as very busy and don't take bookings



When Jamie's Italian was first conceived, the starting point was to re-create what Italians are most proud of - fantastic, rustic dishes, using recipes that have been tried, tested and loved! Jamie talks about "feeling Italian" and in Gennaro Contaldo, we can tap into real thing. A great mentor for our young chefs and someone who, as a boy growing up in a tiny fishing village on the Amalfi coast, learned how simple, fresh ingredients, prepared and cooked with love and passion (a phrase he uses every day - and means!) become truly great dishes.

So of course we wanted to serve exceptional food. But our aim was also to create an environment with a "neighbourhood" feel, inspired by the "Italian table" where people relax, share, and enjoy each other's company. Jamie's Italian was designed to be accessible and affordable, a place where anyone is welcome and everyone will feel comfortable, no matter how much you spend or how long you stay

http://www.jamieoliver.com/italian/

Jamie Oliver's Ultimate Mushroom Bruschetta my starter from last night amazing as u can see from the picture i took


Jamie Oliver's cracking burger from last night in liverpool


There’s nothing better than a homemade burger. Everyone loves them, they’re easy to make and, if made with quality, fresh ingredients (and not overladen with greasy stuff), they certainly don’t have to be unhealthy, especially if served with a salad. Once you’ve mastered this tasty basic recipe, you can make it your own with different herbs, spices and toppings.The sky’s the limit – that’s why cooking is so exciting.

Thursday, November 18, 2010

Brooklane Hotel Creamy scrambled eggs with kenmare smoked oak salmon


If your Spending the Night in the 4 star Brooklane Hotel then u need to try this for u breakfast just one of many fresh dishes on the breakfast menu

Sunday, November 14, 2010

Tina Taaffe Herby Sweet Potato Chips

These sweet and spicy little wedges knock the socks off greasy fast food chips any day. If you haven’t tried sweet potatoes before, this is a great introduction recipe, where you just can’t go wrong. Serve as a nice side dish or a quick and tasty snack!#

Thursday, November 11, 2010

Basic baked risotto (add any extra ingredient such as smoked bacon,chrizo etc u want)


Crispy salmon on wilted greens

The country has been blessed with many of the world's finest Atlantic Salmon Rivers, not to mention the wealth of stunning scenery, everywhere you go. Such is the abundance of Irish Salmon Rivers, perhaps the most difficult thing to do, is to choose where you want to go first!

Roasted tomato, eggplant and Gruyère Cheese burger(Sharon Brennan)

I first came across these Veggie burger in Donna Hay Book – they were in a feature called ‘Posh Patties’, and I fell in love almost immediately. The burgers looked so good for a vegetarian dish. 

Eat in Casey's Bistro

Eat in Casey's Bistro and you'll want to tell your friends about it, whether you're here as a guest or simply because it's your local. Food is our passion, whether you feel like a light snack or a full meal our menus always have something to make your mouth water.
http://www.brooklanehotel.com/kenmare-restaurants/Casey's%20Bistro.aspx

Sample Menu

Wednesday, November 10, 2010

Sunday Independent Article about Brook Lane Hotel(this is were i am head chef)


Brook Lane Hotel Kenmare Sunday Independent Article about Brook Lane Hotel http://ow.ly/32t84

lemon and dill smoked salmon pasta





The Best Breakfast parfait and easy to make

This simple parfait is also an anytime snack. The fruit, yoghurt and muesli make it a complete but quick breakfast guaranteed to kick start your day. You can use fruit other than the berries and choose your flavour of yoghurt

Tuesday, November 9, 2010

Lemon-garlic tuna steaks

Only about one percent of tuna comes to the market to be sold fresh. The rest goes to the cannery, because canned tuna is America's most popular fish. If you haven't yet tried fresh tuna, you're missing one of the best meals to come from the ocean.The word tuna dates back only to 1880 in print and is attributed as a Spanish American derivation of the English counterpart, tunny. It is derived from the Latin Thunnus, the name of its scientific genus. Tuna has been fished from the warm, temperate parts of the Mediterranean Sea and the Pacific, Atlantic, and Indian Oceans since ancient times. As a member of the mackeral family, tuna naturally has a stronger, more robust flavor than whitefish

Sunday, November 7, 2010

Rosemary chicken and roasted sweet potato

Winter is all about hibernation indoors. Settle in with friends, get cosy and enjoy a feast of warming Dishes like this chicken one my kids love it

Gammon (Ham) Steaks with Whiskey Sauce (goes nice with the colcannon recipe on this page as well)

The word gammon goes back a long way, at least to the fourteenth century. It may have come into English from French, as the word jambon starts being used for ham in the middle-French dialects around the same time. Once gammon meant any rear haunch of a pig, or specifically the ham: later it came to mean some of the side cuts as well, though only as long as they were still attached to the pig's haunch while the meat was being cured. Today it simply means ham, and "gammon steak" is ham steak

Saturday, November 6, 2010

BAKED POTATOES WITH CHEDDAR AND CHIVES

When it comes to finding the perfect side dish for a meat based dinner, look no further than the twice baked potato. Rich and creamy with flavor of melted cheese and chives, but still hearty enough to stand up and compliment a piece of red meat, pork or chicken. Here is a twice baked potato recipe that will leave the guests clamoring for more. And the best part is, the preparation is a lot easier than the name makes it sound.

Pavlova

Named after ballerina Anna Pavlova (Ánna Pávlova, Анна Павлова) (1881-1931) and originating circa 1930. The exact origin is uncertain, Australia and New Zealand both lay claim to the recipe