This dish makes a gorgeous snack to kick off a meal before a starter. The inspiration for this dish came from a dish I ate in Petrus, one of Gordon Ramsay’s London restaurant, a while back. The meal itself was ok, but there was one dish in particular that I really loved. It was an amuse bouche, or a snack as many restaurants tend to call it nowadays, of a crispy pork nugget with tartar sauce...Read MoreNo comments
This plate is less of a restaurant dish and more of a home cooked dish. It’s very simple, traditional Irish home cooking. Forget bacon and cabbage and lots of other traditional dishes that are just pretty awful. In my opinion Irish cooking can and should be much better than this and there is no need for us to continue down this path and continuing to have an embarrassing cuisine...Read More2 comments
The inspiration for this dish came from a popular starter served at Aniar restaurant in Galway city. To be perfectly honest, this dish didn’t work quite as well as I hoped it would. The individual components, especially the smoked scallop roe mayo and pickled cucumber, were gorgeous. However together they just didn’t work...Read MoreNo comments
You just can’t go wrong with a nice steak, mash and mushrooms now can you. Steak and mushroom is a classic combo and this mushroom duxelle is pretty special, with such a strong mushroom flavour it’s nearly like the essence of a mushroom. The mash is ultra for one reason, it is made with a LOT of butter...Read More2 comments
This is a gorgeous plate of food that uses a handful of quality, seasonal ingredients that all marry well together. This dish is my entry into the ‘Fine Dine at Mine’ secondary school cooking competition, which if I am lucky enough to get through will be on in May, and hopefully it will stand a good chance...Read More2 comments
This is a beautiful recipe I got from JP McMahon of Aniar Cookery School. It’s simple to make but very tasty and makes a fantastic starter. I urge you to get out to your local farmers market and pick up a few Jerusalem artichokes, they are a gorgeous vegetable and make the nicest ever puree and soup...Read MoreNo comments
So, this is my first recipe of the new look Gourmet Dough. I decided to kick it off with a simple but tasty recipe that uses great Irish produce that are in season right now. This recipe also gives you an idea into the kind of dishes you can expect to feature on the blog – stylish, flavourful, modern dishes that use only a handful of quality ingredients.
The puree is fragrant and has a powerful k...Read More2 comments
“Gourmet Dough is about turning simple dough, be it bread, pastry, pasta or any other dough into truly delicious food”.
According to my About page, this is what Gourmet Dough is about. However from now on the blog will have a new focus. There will be no more recipes for breads, pastries, pastas or any other dough...Read More4 comments
So, next week Gourmet Dough will change. Whether or not it will change for the better I don’t yet know. It will be a complete different blog and I will be leaving the baking, breads and pastries behind, the only remains in the blog archive. Sometime next week the new posts will start and hopefully will make a welcome change to Gourmet Dough...Read More2 comments