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Mixing it up by making it a Wednesday? You can just call it fusion cooking...
The Hot Press Newsdesk, 25 Jul 2012
First thing you rustled up on your own as a kid? Shepherd’s Pie in Home Economics class.
Failsafe dish? Spuds with lots of butter, salt and crispy bacon.
Store-cupboard essentials? Onions & butter
What's been lurking in there unused the longest? All-seasoning blend of spices and herbs.
Favourite place to food shop? Séan Kelly’s Artisan Butchers in Newport.
Cheese of choice? A local award-winner, Carraholly Mature Cheddar.
Tipple of choice? Hendrick’s Gin and Chateau Lynch-Bages red wine.
Guilty food pleasure? Spicy chicken curry with homemade chunky chips and a generous dollop of chilli mayo is my current one!
Can't do without cookbook? Larousse Gastronomique
Anything to declare? I adore Coco Pops and melted Mars Bars, and Nutella with venison!
Seamus is Head Chef at La Fougère Restaurant, Knockranny House Hotel, Westport, County Mayo. Tel. (098) 286 00. www.khh.ie
NICE & CHEESY DOES IT
Our ultimate Irish cheese board is starting to look – and smell! – pretty damn good. Taking up position this week next to our gooey Cooleeney brie, tangy Bluebells Falls Cygnus goat and kick ass Coolattin cheddar is Milleen, a Beara, County Cork soft cows milk cheese, which has a buttery Camembert thing going on when young and then crosses over into Cambozola territory – albeit minus the blue bits – as it ripens and ripens it does to the point where the neighbours will start complaining. Tasty Tuesday loves it with a rock hard Granny Smith and a robust red (cue much Viz-style fnarr fnarring). You can get it off the wheel in SuperValu.
THE REAL DEAL
Already one of our favourite curry houses, Ranelagh’s Kinara Kitchen has just gone up in Tasty Tuesday’s estimation even more with the introduction of its new lunch menu, which includes nan wraps, a cracking Saffron Yakhni rice & chicken broth, meat and veggie thalis and a Fillet of Red Snapper simmered in Pickles, Curry Leaves & Vinegar that’s not afraid to turn up the heat levels. Best of all though are the generous €6.95 starters, which we’ve taken to ordering tapas-style. The pick of a very good bunch is the Panfried Tilapia, which is also available deep-fried as a main course. A wonderfully meaty freshwater fish, tilapia has officially overtaken monkfish in our affections but remains impossible to find in Dublin shops – unless you know better of course!