![]() ![]() ![]() The recipe below is for oatcakes with spiced plums, and despite (or perhaps because of) the simplicity of its four elements, it absolutely blew me away on the day. L-R Signe Johansen, Denise Medrano, me, Paul Flynn, Ailbhe Phelan, Niamh Shields, Aoife Finnegan Classes vary in length from the five-day, hands-on courses to evening demonstrations where a group can watch as Paul talks them through a three-course meal. Paul’s great, though, tailoring classes to the skills level of his students without an iota of condescension, and I really enjoyed our few hours in the kitchen. I don’t usually get a lot out of cookery lessons it is annoying to be taught not just how to suck eggs but also how to separate and whisk them when you’ve been doing it for years. ![]() We visited the cookery school for a lunch demonstration – there’s nothing like watching a chef like Paul Flynn prepare your dinner to work up the old appetite – the fruits of which we later got to empty down our throats like starving baby birds. That restaurant, the Tannery, has been running for ten years now, and these days also supports a cookery school bristling with technology (Paul says that shortly, you’ll be able to stream video of lessons you’ve participated in over the internet), a rambling kitchen garden, supplying all the restaurant’s vegetables and herbs, that overlooks Paul’s old primary school (coincidentally, also the primary school of Niamh from Eat Like a Girl – there must be something in the water), and the Tannery Townhouse, a pretty little boutique hotel around the corner from the restaurant. Roasted spiced plums, oatcakes, apple compote and ginger ice cream As Nico Ladenis’ head chef back in London, he collected a positive galaxy of Michelin stars and it was a surprise to everybody when he upped sticks and returned to Ireland, eventually settling back in his quiet hometown of Dungarvan to open his own restaurant with his wife Maire. Paul has been called Ireland’s greatest living chef (“I don’t know who the dead ones are,” he says). The recipe below is one I was walked through by Paul Flynn during our food bloggers’ weekend in Ireland. ![]()
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