Kevin Dundon - Kevin Dundons Modern Irish Food

Kevin Dundons Modern Irish Food — read online for free the complete book (whole text) full work

Below is the text of the book, divided by pages. System saving the place of the last page read, allows you to conveniently read the book "Kevin Dundons Modern Irish Food" online for free, without having to search again every time where you left off. Put a bookmark, and you can go to the page where you finished reading at any time.

Light

Font size:

↓

↑

Georgia Tahoma Arial Verdana

Reset

Interval:

↓

↑

Bookmark:

Make

1234567...63

Contents

How to use this ebook

Select one of the chapters from the and you will be taken to a list of all the recipes covered in that chapter.

Alternatively, jump to the to browse recipes by ingredient.

Look out for linked text (which is in blue) throughout the ebook that you can select to help you navigate between related recipes.

Introduction

This book has been inspired by my love of food and, specifically, of locally sourced, seasonal, good-quality, fresh Irish food. I believe Irish food is worth celebrating, and in Ireland that means being with family and friends in the kitchen, which was, and still is, the heart of every Irish home.

For me it is Irish food all the way! But the world is a great melting pot of culinary traditions, tastes and experiences, and throughout my career I have been lucky enough to travel extensively and enjoy foods from many parts of the world. So in this book, while I have used mostly traditional ingredients, I could not resist adding a twist here and there, pulling in ingredients and cooking techniques from other cultures in a way that simply combines great foods.

Irish food remains predominately traditional because recipes have been handed down along the generations. In my case, recipes were passed to me by my grandmother and mother, both of whom have inspired my passion for cooking. Irish food is often thought to consist of nothing but stews and potatoes. While these are important elements of our heritage, our cuisine is made up of far more than just these things. We draw on the wealth of ingredients available on our doorstep, from beef that has grazed on lush pasturelands, and sheep and lamb that feed on heathers growing on our rugged mountains, to the sweet, delicate seafood from the seas that surround our beautiful country.

There is something unique in every county in Ireland that gives Irish food a strong personality of both the place and its producers. The list of beautifully crafted Irish cheeses is a prime example of this, with such fantastic products as Durrus, Cashel Blue, St Tola, Knockdrinna, Milleen and Cooleeney, to mention just a few. The same can be said of producers of other products, from yogurts, butters and creams to meat, poultry and condiments.

In our kitchen at Dunbrody Country House Hotel, we are lucky enough to have these wonderful products at our disposal. We like to think that we take good products and combine them into something even better. I hope that this book allows you, time and time again, to take a recipe and some good ingredients that I recommend, or similar products from producers local to you, and turn them into a restaurant-quality dish to share with your family and friends.

This book was written at Dunbrody Country House Hotel, which is where I live and work. This award-winning hotel and restaurant, located on the Hook Peninsula in County Wexford, retains an old world charm and elegance that we like to emulate in the restaurant. Dunbrody House, as well as the Raglan Road Irish Gastropub in Orlando, Florida, for which I also design menus and recipes as chef-partner, allow me to put into practice my ethos for using locally sourced, seasonal food. I hope you enjoy them as much as our guests do.

Happy cooking!

Kevin

Soups

Garden Pea and Mint Soup

Just a small portion of this soup will be enough it is a delicious way to begin a dinner party. Sometimes I use smoked bacon or wild garlic instead of fresh mint to flavour the soup.

SERVES 6

25g (2 tbsp) butter

1 large onion, chopped

2 garlic cloves, chopped

1 potato, cut into small pieces

450g (3 cups) fresh or frozen peas

Salt and black pepper

700ml (3 cups) chicken or vegetable stock

125ml ( cup) pouring (light) cream

Next page

1234567...63

Light

Font size:

↓

↑

Georgia Tahoma Arial Verdana

Reset

Interval:

↓

↑

Bookmark:

Make

Similar books «Kevin Dundons Modern Irish Food»

Look at similar books to Kevin Dundons Modern Irish Food. We have selected literature similar in name and meaning in the hope of providing readers with more options to find new, interesting, not yet read works.

Tina Berry

Freezer Meals for Slow Cooker: Easy and Delicious Dump Dinner Recipes and Make Ahead Meals for Busy

Josephine Ortiz

Soups, Stews and Farmhouse Box Set (5 in 1)

Nathan Outlaw

Nathan Outlaws British Seafood

Theo A. Michaels

Canned: Quick and easy recipes that get the most out of tinned food

Kevin Belton

Kevin Beltons Cookin Louisiana: Flavors from the Parishes of the Pelican State

Stephane Reynaud

One Knife, One Pot, One Dish: Simple French Cooking at Home

Reynaud

One knife, one pot, one dish: simple French cooking at home

ODonoghue

At Home With Ben: Great Family Food for Every Occasion

Mills Kevin

Faster! Im starving!: 100 dishes in 25 minutes or less

Kevin Gillespie

Fire in my belly: real cooking

Dundon

Great family food: more than 100 recipes for delicious home-cooked food

Graham

Cooking Seafood at Home: Easy, Simple and Delicious: 20 Easy Seafood Recipes with Step-by-Step Instructions

Discussion, reviews of the book Kevin Dundons Modern Irish Food and just readers' own opinions. Leave your comments, write what you think about the work, its meaning or the main characters. Specify what exactly you liked and what you didn't like, and why you think so.