Surf-n-Turf
Published on 5. July 2012
Book
Hardback
160 pages
978-1-84949-222-5 (ISBN)
Description
In this great new series from RTE Martin Shanahan and Paul Flynn take to the road in a mobile kitchen to tour the Irish coast, comparing the culinary traditions and beautiful produce of the landscape as they go. Stopping in villages in the counties of Clare, Cork, Donegal, Kerry, Louth and Wexford, as well as Dublin, Martin and Paul meet both fishermen and producers and source the best they have to offer before cooking rival dishes - surf 'n' turf - for local consumption and competition. This exciting book contains all those dishes plus a host more - 80 in all - divided into chapters on Starters & Soups, Salads, Quick, Slow & Easy, Comfort Food and Food to Impress. Martin's fresh, modern seafood dishes include Rock Salmon Tempura, with Smoked Paprika and Sweet Garlic Aioli; Crispy Fried Sea Bass with a Green Olive, Red Pepper Tapenade and Pan-Fried Brill with Sugar Snap Peas and Hazelnut Butter; whilst Paul's dishes from the turf feature the rich tastes of Slow-Roasted Pork Shoulder with Melting Pears, Cloves and Thyme; Twice-Baked Cashel Blue Souffle with Beetroot and Ginger Chutney and a Warm Corned Beef Sandwich with Celeriac and Raisin Relish to eat on the hoof.
All the recipes are easy to cook in a domestic kitchen and the book is packed with hints and tips on how to make the best of good local produce.
All the recipes are easy to cook in a domestic kitchen and the book is packed with hints and tips on how to make the best of good local produce.
More details
Language
English
Place of publication
London
United Kingdom
Illustrations
100 photographs
Dimensions
Height: 253 mm
Width: 201 mm
ISBN-13
978-1-84949-222-5 (9781849492225)
Copyright in bibliographic data and cover images is held by Nielsen Book Services Limited or by the publishers or by their respective licensors: all rights reserved.
Schweitzer Classification
Persons
Martin Shanahan is the chef/owner of Fishy Fishy restaurant in Kinsale, which opened in 2006. Martin and his team follow the ethos of using and cooking local, fresh and seasonal fish served in an informal context, with staff who take real pride in their work. "Fish is nature's fast food. It is a gift, not a commodity, and deserves our respect", is the way Martin has always explained the philosophy behind his business. In 2009, Martin filmed the first of a successful series of television programmes, Martin's Mad About Fish. This spawned a second series in 2011, Martin's Still Mad About Fish, both filmed for RTE Cork. Martin also has three successful cookbooks to his name, Irish Seafood Cookery and The Seafood Lover's Cookbook, both written with Sally McKenna, and in 2011, Martin's Fishy Fishy Cookbook, which quickly became a best-seller. Paul Flynn, chef and owner of The Tannery Restaurant, Dungarvan, County Waterford, where he also runs a cookery school, is renowned for cooking modern Irish food. Paul's dishes are known and loved for their deep, earthy flavours and although his menus give nothing away on paper, their tastes are hugely exciting and innovative. Paul started his career working for the legendary Nico Ladenis in London and was head chef of his restaurant aged 23. He was the cookery writer for the Irish Times and has written two previous cookbooks, An Irish Adventure with Food (Food and Wine cookbook of the year 2003) and Second Helpings which contains a selection of spectacular recipes using seasonal food. Paul Flynn's 8-part TV show Paul Flynn's Irish Food aired on RTE 1 in 2011.