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Irish Examiner
19 hours ago
- Climate
- Irish Examiner
Darina Allen: Summer salad recipes, including this classic Caesar salad
We can't believe our good luck, day after day of clear skies and sunshine. Many of our cookery school students who hail from sunnier climates can't believe just how much of our conversation reverts back to the weather. In some of their home countries, it's the onset of the rains that's celebrated with gusto, and I have to say I'm longing for a long night's rain myself to give us a break from watering plants and to fatten up the rhubarb stalks. We've just dug the first new potatoes, an organic blight-resistant variety called Orla. The seed came from Fruit Hill Farm in Bantry, Co. Cork and they were planted in a tunnel in early February — such joy plus an opportunity to make a wish. I give thanks to Mother Nature every year and the farmers and gardeners for the wonderful bounty of fresh produce that keeps coming week after week, we've just had the first cucumber too — the reward for planning seeds in spring. All those bubbly stews, tagines, and casseroles lose their appeal in this weather; none of us wants to spend a moment more than necessary in a hot steamy kitchen but abundant salads piled high on plates get an enthusiastic response and bring a smile to everyone's face. The possibilities are endless, there's still no definitive definition... could be just a pile of crunchy vegetables, maybe lots of fresh herbs, freshly roasted spices, a grilled salad, fruit alone, warm or at room temperature. We love lots of contrasts of texture and flavour, a meal in itself. For a main course, a jammy hard-boiled egg adds protein as does cheese, could be just a sprinkle of freshly grated Parmesan or aged Coolea over a leafy green salad or some grilled halloumi or little balls of bocconcini. The combinations are only limited by your imagination. Warm grilled chicken, a few slices of rare beef fillet or fish, if you're lucky, a fresh mackerel or some crunchy squid rings on top and on and on… However, it's worth remembering the golden rule: Always dress a leafy salad as close to serving as possible otherwise it will lose its freshness and become unappetisingly limp and soggy. Super tasty dressings add magic and there are lots of exciting options that I'm loving in Clem Haxby's new cookbook, The Salad Project, plus tantalising pictures. It's easy to get stuck in a rut so this tome will ignite your imagination and tickle your tastebuds. Here are a few of the many tempting salad recipes in Clem's cookbook that appealed to me. Recipes from The Salad Project by Clem Haxby, published by Ebury Press. Sesame Soy Steak with Furikake Croutons, Pickled Chillies & Sesa-Miso Dressing recipe by:Darina Allen We love the combination of textures in this salad. It's piled with tons of great crunch but sometimes crunches that aren't backed up with some more filling body can leave you feeling a little hungry. Servings 2 Preparation Time 15 mins Cooking Time 45 mins Total Time 60 mins Course Main Ingredients 1 garlic clove 1 tbsp oyster sauce 2 tbsp + 2 tsp toasted sesame oil 80ml tamari (for gluten-free) or light soy sauce 2 beef rump steaks 125g short grain brown rice 500ml water ½ tsp fine cooking salt 125g sourdough (stale or fresh) or bao buns 3 tsp furikake seasoning 100g green beans, ends trimmed 120g radishes handful of pea shoots, watercress or rocket handful of fresh coriander leaves 1 lime (juice) sea salt Ready to rock: 6 tbsp Sesa-Miso Dressing 2 tbsp pickled chillies For the pickled chillies 150g mixed chillies 2 tsp caster sugar 1 tsp fine cooking salt 100ml white wine vinegar For the Sesa-Miso Dressing 20 sesame seeds (black add lovely colour, but white are great too) 10g fresh ginger 80g tahini 30g white miso paste 40ml rice wine vinegar 40ml tamari or light soy sauce 80ml water plus extra if needed Method Preheat the oven to 220°C/Gas Mark 7. Peel and crush your garlic, using the side of a knife or a garlic crusher to turn it into a smooth paste. Place the crushed garlic, oyster sauce, two teaspoons of the sesame oil, and the tamari or soy sauce into a shallow dish or plastic container and whisk to combine. Add your steaks and cover well on both sides. Set aside for 10-15 minutes to come to room temperature. Weigh the rice into a saucepan and measure in the water. Stir through the fine cooking salt. Bring the water to a boil over a medium-high heat, then place a lid on the pot (ideally a clear one so you can see if you need to add more water at any point) and lower the temperature to medium. Allow this to simmer until the rice is cooked — roughly 25 minutes. (Simply add more water if it dries out and isn't fully cooked.) Slice your bread of choice into chunky croutons and place in a roasting tray. Add the remaining two tablespoons of sesame oil, a generous pinch of sea salt and 2 teaspoons of the furikake seasoning. Mix well until your croutons are nicely coated. Pop into the oven for five minutes, give them a shake, then return to the oven for a further five minutes until nicely golden and crunchy (if using bao buns, toast for 3-4 minutes total). Meanwhile, place your green beans in a sieve and pop it beneath the lid of your rice pot while the rice is still cooking to steam the beans for 2-3 minutes. Remove and run under cold water to stop the cooking, then set aside. Top and tail the radishes and cut into halves or quarters, depending on their size. Place in a bowl of cold water to crisp up. Now all your vegetables and croutons are ready, heat a dry frying pan over a high heat. Once really nice and hot, use tongs to place your steaks into the pan, pressing down for a second to help them caramelise. Leave the steaks to cook on one side for three minutes before flipping over for rare, or five minutes if you would like them medium. Spoon a couple of teaspoons of the leftover marinade over the steaks and cook for a further three minutes for a rare steak, five minutes for medium. Remove from the pan and drape over an upside-down cereal bowl on a lipped plate (to allow the juices to run out without them going everywhere). Allow both steaks to rest for at least 10 minutes before slicing. While they rest, cover your serving platter or plates with pea shoots, watercress, or rocket, and gently spoon over your rice. Sprinkle over the green beans, radishes and half of the croutons. Dress with three tablespoons of Sesa-Miso Dressing. Slice your steaks into 2cm-thick slices, going against the grain of the meat. Sprinkle the slices with the remaining teaspoon of furikake seasoning. Lie your steak slices over your salad and top with the remaining croutons and the pickled chillies. Finish with some coriander leaves, lime juice, and another three tablespoons of your Sesa-Miso Dressing. For the Sesa-Miso Dressing: Place your sesame seeds into a dry pan and place over a medium heat, swirling the pan constantly, until they are nice and toasted — about 3-4 minutes. Set aside. Peel your ginger using the edge of a teaspoon and grate into a blender. Add the remaining ingredients, excluding your toasted sesame seeds, and blitz until smooth. You can also just pop all your ingredients into a jar and give it a good shake if you don't mind a bit of texture from the ginger. Finish by stirring through your toasted sesame seeds and adjusting the texture with a little extra water, if needed but I'd recommend keeping this dressing on the thicker side, in case you want to use it as a noodle sauce. Store in an airtight jar or container in the fridge for up to one week. For the pickled chillies: Slice your chillies into 2mm rings using a knife or a mandolin. Place the chilli slices and their seeds into a jar or airtight container. Add the sugar, salt, and vinegar and stir well. Finally, add boiling water until the chillies are just covered. Put the lid on and shake well to dissolve the sugar and salt, then label and leave to pickle for a minimum of 30 minutes. The longer you leave these, the more they will mellow and build tang. Keep in the pickling liquid in the fridge for up to three weeks. Recipe from 'The Salad Project' by Clem Haxby, published by Ebury Press. The SP Caesar with Chipotle Caesar Dressing recipe by:Darina Allen Here we have our classic SP Caesar, loaded with spiced chicken, juicy tomatoes, and crispy onions, but don't stop there. Get creative and customise. Go wherever the wind takes you — just don't use iceberg lettuce, please. Servings 2 Preparation Time 20 mins Cooking Time 10 mins Total Time 30 mins Course Main Ingredients ½ tsp ground cumin ½ tsp garlic granules ½ tsp paprika ½ tsp cayenne pepper ½ tsp fine cooking salt 1 ½ tsp extra virgin olive oil, plus extra for drizzling 425g mini chicken fillets 50g kale, destemmed, rinsed and dried 1 lemon (juice) ½ baby gem lettuce, leaves whole, rinsed and dried 100g cherry tomatoes 40g Parmesan sea salt and black pepper Ready to rock: 6 tbsp Chipotle Caesar dressing 4 tbsp crispy onions For the Chipotle Caesar dressing 35g Parmesan 1 garlic clove 130g mayonnaise 1 tbsp Worcestershire sauce 1 tsp white wine vinegar ½ lemon (juice) 3 black peppercorns generous bunch of cayenne pepper, plus extra to taste (optional) ¼ tsp smoked paprika, plus extra to taste (optional) 1 tsp sea salt 25ml water For the crispy onions 2 white onions or 4 shallots 2 tsp cornflour 350ml vegetable oil fine cooking salt Method Measure the spices, salt, and ½ teaspoon of olive oil into a medium mixing bowl and stir well to combine into a paste. Add the chicken fillets and use your hands to coat until the fillets are all well-dressed. Set aside at room temperature to marinate while you prepare the remaining ingredients. Finely chop the kale and place into a large mixing bowl. Dress with the juice of half of the lemon, a pinch of sea salt, and a grind of black pepper. Use your hands to massage the dressing into the leaves to help soften and enhance the flavour. Tear the lettuce leaves from the core and add them whole to the kale, gently folding through to distribute them evenly. Add two tablespoons of chipotle Caesar dressing and use your hands to toss through. Slice your tomatoes into halves and set aside. Heat 1 teaspoon of olive oil in a frying pan over a high heat and add your marinated chicken fillets. Once sizzling, reduce the heat to medium-high to avoid the outsides burning. Cook for 7-8 minutes, flipping the fillets with tongs every couple of minutes, until nicely golden and cooked through. Remove from the heat and squeeze over the juice from the other half of the lemon, then finish with a sprinkle of sea salt and a drizzle of olive oil. Load the dressed leaves onto a serving plate, then grate over half of the Parmesan using a microplane or fine grater. Pile on your tomatoes and half the crispy onions. After they've had a couple of minutes to rest, slice the chicken fillets (or leave whole) and lay them onto the salad. Top with the remaining Chipotle Caesar Dressing, the remaining crispy onions, and the grated Parmesan. Finish with a drizzle of olive oil and a hefty grind of black pepper. Tip: Make it your own by adding 10 tinned anchovies and one tin of sweetcorn. For the Chipotle Caesar dressing Grate your Parmesan using a microplane or a fine grater and set aside. Peel and crush your garlic using the side of a knife or a garlic crusher and a little sea salt to help turn it into a smooth paste. Place all the ingredients, excluding the water, into a blender and blitz until silky smooth. Gradually add the water and mix with a fork or small whisk until you reach your desired consistency. Play with the spice level by adding more cayenne pepper for a hotter Caesar, or more paprika for something a little smokier. Store in an airtight jar or container in the fridge for up to one week. For the crispy onions Finely slice the onions or shallots using a knife or a mandolin – you can either slice into full rings or half-moons. Place into a bowl. Add the cornflour and toss with your hands to lightly coat the onions. Heat the oil in a saucepan over a medium heat – test it's reached a high enough temperature by dropping in a piece of onion and seeing if it sizzles. When it's hot enough, add the onions to the oil, working in batches to avoid overcrowding, and allow to fry until golden and crispy. Remove using a slotted spoon to a plate lined with kitchen paper. Season generously with salt and allow to cool while you cook the next batch. Store in an airtight container for up to 4 days. If they go a little soft, just crisp them up in the oven for a couple of minutes. Recipe from 'The Salad Project' by Clem Haxby, published by Ebury Press. Read More Darina Allen: Three recipes to try at home inspired by the London food scene
Irish Independent
a day ago
- Business
- Irish Independent
Galway restaurant wins best burger in Ireland at 2025 Deliveroo Awards
The Dominick Street Upper spot was the only restaurant in Republic of Ireland outside of Dublin to take home an award, in the most hotly contested category. Speaking about their win, Orla and Fraser Scott from Smashbird said: "We can't believe it — we actually did it! The team here at Smashbird Galway are absolutely buzzing to have won Deliveroo's award for Best Burgers & American in Ireland!' 'Huge love and thanks to every legend who voted for us — your support means the world. We're proud to be reppin' Galway with our award-winning burgers, and we can't wait to keep smashing it for years to come!" First launched in 2018, Deliveroo's Restaurant Awards 'celebrate and recognise the very best and most-loved restaurants across the country'. 'This year saw a total of 65 awards up for grabs, with hundreds of thousands of votes cast by hungry Irish fans keen to show support for their favourite local restaurants,' Deliveroo said. Out of 65 categories, Irish restaurants took home 12 awards – ranging from Galway's big win all the way to the Ireland and UK Environmentally Sustainable award (taken home by BuJi in Dublin). Helen Maher, the Regional Director of Deliveroo Ireland, said: 'Congratulations to all the winning restaurants recognised as the best local favourites across Ireland. A heartfelt thank you to Deliveroo's loyal customers, whose overwhelming support helped shine a spotlight on their top picks.' 'This year's winners and nominees represent some of the finest culinary talent we've ever seen. At Deliveroo, we're proud to partner with such exceptional restaurants to create more meaningful and memorable moments for our customers.' SEED - a restaurant from Belfast - narrowly missed out on Deliveroo's most coveted award - Independent Restaurant of the Year UK and Ireland 2025. The restaurant took part in a cook-off at Deliveroo Editions in London in a bid to win the top prize, however, the accolade was eventually won by CRUNCH from London. ADVERTISEMENT Deliveroo's CEO and founder, Will Shu, said he is blown away very year by the talent on show across Deliveroo. "Every year, the Deliveroo Restaurant Awards celebrate the exceptional culinary talent we have on Deliveroo and once again we've been truly blown away by the passion and innovation on display,' he said. 'From the highly contested Independent Restaurant of the Year cook-off won by CRUNCH in London, to the impressive journey of Rising Star Enrico at Ad Maiora from Manchester, and the love for our Luke Littler x Deliveroo Best Kebab winner, Sqew Kebabs in Leeds. 'A huge congratulations to all our deserving winners across the UK and Ireland – you play a huge role in helping to make everyday moments better for our customers." Galway's Smashbird offers a wide selection of burgers, both meat-based and vegan, with other menu items including corndogs, loaded fries, and chicken wings.
Irish Independent
a day ago
- Business
- Irish Independent
Galway restaurant wins big at the 2025 Deliveroo Awards with best burger accolade
The Dominick Street Upper spot was the only restaurant in Republic of Ireland outside of Dublin to take home an award, in the most hotly contested category. Speaking about their win, Orla and Fraser Scott from Smashbird said: "We can't believe it — we actually did it! The team here at Smashbird Galway are absolutely buzzing to have won Deliveroo's award for Best Burgers & American in Ireland!' 'Huge love and thanks to every legend who voted for us — your support means the world. We're proud to be reppin' Galway with our award-winning burgers, and we can't wait to keep smashing it for years to come!" First launched in 2018, Deliveroo's Restaurant Awards 'celebrate and recognise the very best and most-loved restaurants across the country'. 'This year saw a total of 65 awards up for grabs, with hundreds of thousands of votes cast by hungry Irish fans keen to show support for their favourite local restaurants,' Deliveroo said. Out of 65 categories, Irish restaurants took home 12 awards – ranging from Galway's big win all the way to the Ireland and UK Environmentally Sustainable award (taken home by BuJi in Dublin). Helen Maher, the Regional Director of Deliveroo Ireland, said: 'Congratulations to all the winning restaurants recognised as the best local favourites across Ireland. A heartfelt thank you to Deliveroo's loyal customers, whose overwhelming support helped shine a spotlight on their top picks.' 'This year's winners and nominees represent some of the finest culinary talent we've ever seen. At Deliveroo, we're proud to partner with such exceptional restaurants to create more meaningful and memorable moments for our customers.' SEED - a restaurant from Belfast - narrowly missed out on Deliveroo's most coveted award - Independent Restaurant of the Year UK and Ireland 2025. The restaurant took part in a cook-off at Deliveroo Editions in London in a bid to win the top prize, however, the accolade was eventually won by CRUNCH from London. Deliveroo's CEO and founder, Will Shu, said he is blown away very year by the talent on show across Deliveroo. "Every year, the Deliveroo Restaurant Awards celebrate the exceptional culinary talent we have on Deliveroo and once again we've been truly blown away by the passion and innovation on display,' he said. 'From the highly contested Independent Restaurant of the Year cook-off won by CRUNCH in London, to the impressive journey of Rising Star Enrico at Ad Maiora from Manchester, and the love for our Luke Littler x Deliveroo Best Kebab winner, Sqew Kebabs in Leeds. 'A huge congratulations to all our deserving winners across the UK and Ireland – you play a huge role in helping to make everyday moments better for our customers." Galway's Smashbird offers a wide selection of burgers, both meat-based and vegan, with other menu items including corndogs, loaded fries, and chicken wings.
Irish Daily Mirror
a day ago
- Sport
- Irish Daily Mirror
Irish jockey lands first victory for grandfather in just her fourth race
It was a family affair at Fairyhouse on Thursday evening as Orla Tynan rode her first winner, with 33/1 shot Solomon Coop landing the House Restaurant Apprentice Handicap. The win was all the more special as Solomon Coop is trained by Orla's grandfather Matty Tynan. The 18-year-old jockey, who was having just her fourth ride on a racecourse, guided the four-year-old to victory with a brilliant ride in the 1m2f contest as Solomon Coop hit the front passing the two furlong pole and went on to beat Si Senior by two-and-a-quarter lengths. The delighted jockey, who is based with trainer Andy Slattery, told Racing TV afterwards: "It was great. It was my second time riding him, a step up in trip helped him definitely. He stayed on very well in the end. "I was told to jump out and go forward and see how he's carrying me and he was happy away sitting there third, second, so I let him stride on and then turning in I just pull out a bit to the side and let him go then. "We didn't know if he'd stay on the trip but it was definitely the right thing to do for him, he handled it well." Her proud grandfather and winning trainer Matty added: "It's the proudest day of my life, it really is now, like Orla lives for horses, she loves them. I mean half six in the morning, no problem, up and out, that's all she wants is horses and we thought we'd try and help her. "Coming here today we didn't think he was going to win or anything but we wanted to give Orla experience. It's like if you're practicing for hurling all your life, you have to play the match to get the experience, there's no point in practicing all the time, you have to get out there and do it and Orla did it very well."
The Irish Sun
3 days ago
- Entertainment
- The Irish Sun
‘Definitely worth checking out', says fashion fan after bagging ‘total bargain' in Dunnes Stores for €1 in ‘great sale'
A FASHION fan bagged a "total bargain" this week in Dunnes Stores for just €1 - and she said it's "definitely worth checking out." The Irish retailer is urging people to get shopping with their latest deals on summer must-haves. Advertisement 3 Dunnes Stores have a major sale on one fabulous t-shirt Credit: Social Media Collect 3 It has been reduced from €8 to only €1 Credit: Social Media Collect Orla, known on Instagram as And she shared a stunning slogan top that has been reduced by a whopping 85 per cent in a sale. She said: "Great sale rails in "I got this total bargain top €1, definitely worth checking out." Advertisement READ MORE IN FABULOUS Originally going for €8, the t-shirt has been reduced to a fraction of the price in the The bargain buy has the slogan 'East Coast' written across it and comes in sizes XS to XXL. It's a versatile and comfortable long sleeve tee, it is perfect for layering or wearing on its own. Advertisement Most read in Fabulous Exclusive Fans took to the comment section to share their thoughts on the bargain buy. One person wrote: "Love Dunnes, I'll have to pop in." I tried two fabulous new dresses from Dunnes Stores, they're perfect for special occasions and great value- Another person said: "No way! Amazing." A third commented: "Everybody loves a great bargain and that's a cool tee." Advertisement ANOTHER DUNNES BARGAIN Meanwhile, Dunnes Stores fans are rushing to buy a flattering new The Savida Charli Gingham Bow Tie Front Waistcoat Top is a bargain at just €20. And it comes in sizes XXS to XXL. The retailer said: "Cut to a cropped fit and finished with two self-tie closures, this gingham vest from Savida is a go-to for summertime layering. Advertisement "Pair it with the matching midi skirt for a sweet co-ordinated ensemble. "Savida is available exclusively at Dunnes Stores." Style with the matching skirt which is priced at €25. Advertisement "Showcasing a timeless gingham print, you can pair it with the matching vest for a co-ordinating summertime ensemble." The cute outfit can be dressed up with heels and a bag or can be worn with white trainers for a casual look. 3 One fashion fan said the sale is definitely worth checking out Credit: Social Media Collect THE HISTORY OF DUNNES STORES DUNNES Stores opened its first store on Patrick Street in Cork in 1944 - and it was an instant hit. Shoppers from all over the city rushed to the store to snap up quality clothing at pre-war prices in Ireland's first 'shopping frenzy'. During the excitement, a window was forced in and the police had to be called to help control the crowds hoping to bag founder Ben Dunne's 'Better Value' bargains. Dunnes later opened more stores in the 1950s and began to sell groceries in 1960 - starting with apples and oranges. The retailer said: "Fruit was expensive at the time and Ben Dunne yet again offered Better Value than anyone else in town. "Over time, our food selection has grown and that spirit of good value has remained strong. "Now we offer a wide range of carefully-sourced foods from both local Irish suppliers and overseas." The retailer's first Dublin store opened its doors in 1957 on Henry Street and a super store on South Great Georges Street was unveiled in 1960. They added: "In 1971, our first Northern Irish store opened, and many others soon followed. "Expansion continued in the 1980s in Spain, and later into Scotland and England." Dunnes now has 142 stores and employs 15,000 people.
