Tag: Ireland ☘️

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Anna Haugh opening a fine dining Irish pop up @conrad_dublin


haughser
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On October the 25th I am launching a fine dining Irish pop up @annahaugh_conrad @conrad_dublin
To say I’m excited is an understatement. I think Proud might be the best word to describe how I feel.

I plan on using the most delicious produce from the whole of Ireland I will throw in some old Irish recipes which wil be made lighter and more elegant than our ancestors would have imagined.
When I left Dublin I was so sure French fine dining was the pinnacle of excellent food and service. I am now returning to Dublin truly believing that because of the amazing produce, the warm welcome and detailed attention Irish people have pumping through their veins will result in fine dining Irish food becoming the pinnacle of excellent food and service.

#popup #irish #home #irishproduce #wecome #ceadmilefailte #bia #finedining #dublin #annahaughatconraddublin
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Curried Cauliflower Porridge #FlahavansRecipes

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flahavans
It’s Fakeaway Friday and we’re back with a savoury sensation to inspire you this weekend! Our recipe for Curried Cauliflower Porridge will blow your mind – check out just how quick and easy it is to create a tasty, flavourful dinner for two using our very own delicious wholegrain oats. You’re welcome! #FlahavansOats #FlahavansRecipes

Serves 2|Takes 25 minutes

INGREDIENTS:

80g Flahavan’s Organic Oats
1 small cauliflower
½ tsp. turmeric
2 tsp. sunflower oil
Salt and pepper
1 tbsp. butter or ghee
2 heaped tsp of madras paste
200ml coconut milk
200ml water
2 tbsp. mango chutney
2 tbsp. natural yoghurt
2 tbsp. toasted flaked almonds
Handful of coriander
1 small green chilli, finely sliced

METHOD:

Preheat the oven to 180°C
Peel away the outer green leaves and cut two chunky steaks from the centre of the cauliflower
Mix the turmeric with the sunflower oil and season with salt and pepper
Place the cauliflower steaks on a flat baking tray lined with foil and brush with the turmeric oil mix. Roast for 15-20 minutes or until golden brown around the edges.
Meanwhile, grate the remaining cauliflower. Then add it to a medium-sized saucepan and dry fry for 2-3 minutes by moving the cauliflower around in the pan to remove any excess water
Add the butter and madras paste to the pan and cook for another 2-3 minutes, stirring to coat the cauliflower
Add Flahavan’s Oats, coconut milk and water to the pan and continue cooking, stirring regularly for 10-15 minutes
Spoon the porridge into two bowls and top each with a roasted cauliflower steak, a dollop of mango chutney and yoghurt. Finish by sprinkling over the flaked almonds, coriander and green chilli to serve