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…

Smoked Chicken Tortellini, Porcini Mushroom Cream & Parmesan

There is something very pleasing about a filled pasta, especially when paired with a luxurious sauce to compliment the filling. Our pasta chefs at The Pastificio make all the fresh Pasta for Coppi, Il Pirata and Bartali daily. The result is the freshest Pasta available to Belfast & surrounding areas, it has got to be tasted to really appreciate the time &…

Thai Style Roast Duck Breast, Pak Choi, Soy, Lime & Chilli Caramel

Often at home i enjoy cooking Thai, Indian & Chinese food, the flavour combinations can be paired quite happily with ingredients not usually associated with the cuisine. This dish is just that! The slightly sweet & salty Duck is perfect with the sharp soy caramel sauce, the pak choi & roast sweet potato adds another…

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…

Wild Hake, Shellfish, Samphire, Basil & Garlic Butter

An utterly luxurious dish which will impress for any dining experience. This dish was extremely popular on our Summer 2015 menu at Coppi. Fresh Seafood becomes the star of the show with sweet, indulgent butter to compliment the meaty Hake. Ingredients; (Serves 2) 2x 6oz fillets of Hake, de-scaled & pin boned 100g fresh prawn…

Lemon & Basil Risotto, Queen Scallops & Brown Chilli Butter

  Ingredients: (Serves 2) 200grams Arborio Rice 2 Shallots, Diced 2 Cloves Garlic, Crushed & Chopped Finely 1 Stick Celery, Diced Finely 1 Glass Dry White Wine 500mls Fish Stock 200grams Queen Scallops, Roe Removed 2 Tb Sp Freshly Squeezed Lemon Juice 2 Tb Sp Torn Basil 50grams Unsalted Butter 1 Tea Sp Diced Red…