Showing posts from November, 2012

Good Sushi in Dublin ? Surely not... Oh wait Musashi

I am constantly hearing people bemoan that there is no decent sushi in Dublin, its either too dear , too big or simply bad sushi. However I think Musashi over on Capel St is the real deal. I have been here a few times over the past few months and I keep coming back. I love sushi even though my love for it got off to a rocky start after I had some bad stuff on a trip to Krakow in 2007 which my fellow travellers Damien and Brian can attest to, I wont say anymore but that nearly put me off sushi for life. I wish I could say I have been to Japan but I haven't, I have however eaten in all the sushi places I can find in Dublin ( I remember in gastronomy class in 2001 when I was training to be chef our lecturer telling us about the amazing Japanese food they had in Dublin, the class were intrigued or at least I was that you could get some genuine sushi in our nations capital). Anyhow I digress Musashi is set out in a very traditional way as you can see below with very simple furniture.

Empty the Fridge Soup

Yesterday afternoon I had some time on my hands so I decided to make some soup out of the left overs in the fridge hence the title, anything goes. I am terrible for not using all the food I buy each week and what better way to use up all my left over veg but in a soup. When making a soup you can literally bung whatever you like in to the blender, hay presto something warming and hearty fills your bowl. Bear in my mind below is not an exact science but it created a really good soup which I think I will cook again.


3 Leeks
3 Carrots - Medium sized
2 Potatoes - Medium sized
1 Turnip
1/2 Butternut Squash

1 Vegetable stock cube
Sea Salt Flakes n Pepper
1L of water
Olive Oil


1) Pre-heat your oven to 190c.
2) Peel and cut in to cubes the potatoes, turnip and butternut squash. Place in to a roasting tray, drizzle with some olive oil, and season with salt and pepper. Roast for 45 minutes until the veg is tender.
3) Peel off the outer layer of leeks and wash, half down the middle…

Jamie's 30 Minute Smoked Salmon

What can I say I absolutely love Jamie's 30 minute meals, I have recreated 3 of his recipes so easily over the past month. I watch the show and take notes as I unforutately haven't got his book. Being fan of Smoked Salmon I decided to make this down home last month for myself and my father which he loved. This is also my first time having cottage cheese, and it turns out its actually lovely despite its look!

Here is the recipe:

Potato salad500g rooster potatoes, skin on1 lemon2 sprigs of fresh thymea small bunch of fresh dill ( I left this part out ) Salmon1 x 100g bag of prewashed watercress400g good-quality smoked salmon1 lemon3 heaped teaspoons creamed horseradish1 punnet of cress Butter300ml double cream Beets1 x 250g pack of cooked vac-packed beetrootsbalsamic vinegara small handful of fresh Greek basil or basil1 x 250g tub of cottage cheesea few sprigs of fresh thyme1 lemon Seasoningsolive oilextra virgin olive oilsea salt & black pepper To servea loaf of rye bread


Shanahans On The Green

This review has been a long time coming as I was taken here back in August for my birthday. Since I have been going out with Joanne, the slightest mention of good steak brings the following words from her lips "Oh god Will you haven't tasted steak until you have been to Shanahans on the Green". Now I have been there those same words are coming out of my mouth. I always remember going on holiday flipping through the "Cara" magazine on Aer Lingus and always seeing an advert for this restaurant, little did I know Joanne would have such a ghrá for this place. So when she gave me 3 options for my birthday dinner I only heard one option and that was Shanahans. We arrived after work, wait I wasnt at work I was on my pre holiday holidays, so I met Joanne after work hehe. I have to say of all the places Joanne has brought in to my life this one is the one I was most nervous about. I kept thinking what if I dont like it, she will throttle me, however she has yet to brin…

Jamie Oliver's Jools Pasta

So I am continuing my series of making Jamie Oliver's 30 minute meals, today was Jools Pasta. It's a meal Jamie originally made for his wife when pregnant, she wanted a traditional slow cooked ragú in the space of few minutes rather than waiting hours, Jamie came up with this tasty meal. I made it for Joanne's family and they absolutely loved it which made me happy.

Preparation Time: 10 minutes

Cooking Time: 10-15 minutes

You will need

4 spring onions

1 carrot

1 stick of celery

1-2 fresh red chillies

1 x 6-pack of good-quality sausages (approx. 400g)

1 heaped tsp fennel seeds

1 tsp dried oregano

500g dried penne

4 cloves of garlic

4 tbsp balsamic vinegar

1 x 400g tin of chopped tomatoes

A few sprigs of Greek basil, or regular basil


1. Get all your ingredients and equipment ready. Turn your oven to 190°C/375°F/gas mark 5. Fill and boil the kettle. Put a large frying pan on a high heat. Put the standard blade attachment into the food processor.

2. Trim the spring onion…

Fade Street Social - Dylan McGrath's new restaurant

Yesterday evening as part of a work dinner I got the chance to eat in Fade St. Social. This is Dylan McGrath's new venture that has just opened. I was pretty damn excited to hear we were going here as I love the Rustic Stone ( which I never thought I would say, the whole thought of cooking your own steak put me off but it's so much more than that). Anyhow we arrived last night around 7.00pm, our meal was for 7.30pm so we ushered upstairs to the bar, which FSS only recently won the license for despite strong opposition from neighbouring establishments. They were most likely scared, and judging by first impressions they better be scared, this seems to be on another level of innovation than most Dublin restaurants. Everything is so well done out, the front area is very communal in a way with benches and front facing kitchen pass with a team of chefs working on tapas, in the back there is a bigger dining room with another larger front facing kitchen. Upstairs then you have a tren…