Tynedale Goat Kid

      I first tasted Goat Kid in 2012 when I began working at Il Pirata Restaurant. Tony O’Neill had been trialling this beautiful product as a special menu item from William Haire who had a farm based on Divis Mountain. I immediately fell in love with the rich, sweet & very tender meat….

Grilled Swordfish, Warm Tomato & Balsamic Vinaigrette & Pickled Zucchini

All the flavours associated with Southern Italy make this dish vibrant, tart, slightly spicy & this perfectly balances the smokiness of the chargrilled meaty Swordfish. Fresh Tuna or even Mackerel will work well as a substitute with this dish. The tomato vinaigrette can also be made well in advance and stored to have either warm…

BAKED GNOCCHI WITH CHORIZO, LEMON PEPPER, TOMATO & RED PEPPER SAUCE

Perfect homely cooking with big flavour, minimal effort & rewarding results. I just love the rich hearty flavours of this dish paired alongside fluffy light pillows of potato gnocchi. This is undoubtedly a dish to set down in the middle of the table for all the family to enjoy, give it a try and i…

Sourdough Bread…

In October 2014 i began to work on Sourdough bread recipes alongside Tony O’Neill for Coppi, Il Pirata & Bartali Restaurants. We never imagined the scale to which we produce today at our production unit. It was an exciting and very educational time, there are so many factors which can result in great or terrible…

Pizza at Home…

Everyone has their own idea of the perfect Pizza, for me it really depends on what i am going to top it with. If it’s a classic Margherita i like a thick chewy crust with plenty of good olive oil drizzled over the freshly torn basil. When it comes to topping a Pizza i tend…

Portstewart Bay Crab Omelette, Asparagus, Spring Onion & Hollandaise Gratin

This luxurious flavour packed Omelette was quite the hit! Local Crab from  Peter Boston landed that morning, cooked & picked in the afternoon & finished flaked into a spring onion flavoured hollandaise. Just before serving we folded the Omelette, scattered over lightly pickled new season asparagus & spooned over the rich hollandaise glaze flavoured with spring…

Lamb Rogan Josh

Without a doubt my all time favourite Indian dish, the tender, juicy & slightly sweet Lamb married with the aromatic ginger, coriander & cardamom is a winner everytime! My version of this classic dish has more coriander & ginger (because i love the flavour so much). The key with any good curry is patience, allow…

Simple Chicken Chow Mein

Chow Mein is up there with my favourite Cantonese dishes, i keep it very simple as i am not a fan of the vegetables etc being more abundant than the soft noodles. My favourite way to eat it is with some shredded fresh Chicken or even some fresh prawn tails & crispy pork belly. This…