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1 week ago | 
irishtimes.com | Mark Moriarty
This week I’m focusing on cherries, the juicy, rounded red fruit that will be hitting our shelves very soon. They are known for their deep red colour and intense sweet flavour, and the season is short, beginning around July. European cherries will start to land on shelves from next week, with a season lasting from early June to August. Cherries need plenty of sun and heat to develop good fruit. With the weather of late, we could even see them land earlier than expected this year.
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1 week ago | 
irishtimes.com | Mark Moriarty
Exclusive competitions and restaurant offers, plus reviews, the latest food and drink news, recipes and lots more
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1 week ago | 
rte.ie | Mark Moriarty
Mark Moriarty: Cook Like a Chef airs Wednesdays at 8pm on RTÉ One. Serves 6 1-1.2kg pork belly, de-boned with skin left on 100g sliced salami Handful chopped parsley 3 tbsp Dijon mustard Ground black pepper Zest of half a lemon 1 tin anchovies 8 rooster potatoes 50ml vegetable oil 3 tbsp polenta Salt 1 fennel bulb 1 orange 3 tbsp olive oil 1 tbsp Dijon mustard 1 tbsp cider vinegar 1 tsp honey 50g toasted almond flakes To begin, preheat the oven to 130c.
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1 week ago | 
rte.ie | Mark Moriarty
Mark Moriarty: Cook Like a Chef airs Wednesdays at 8pm on RTÉ One.
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1 week ago | 
rte.ie | Mark Moriarty
Mark Moriarty: Cook Like a Chef airs Wednesdays at 8pm on RTÉ One. Serves 6For the cake: 120g caster sugar 120g light brown sugar 210ml olive oil Zest of 2 lemons 270g ground almonds 65g polenta 85g plain flour 100g pistachio nuts, chopped finely 1 tsp baking powder 4 large eggsFor the syrup: 100g caster sugar 100ml water 100ml lemon juice Zest of 2 lemonsFor the topping: 300g plain yoghurt 100g icing sugarFor garnish: Lemon zest Pistachio nuts Soft green herbs Preheat the oven to 160 C.
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2 weeks ago | 
irishtimes.com | Mark Moriarty
Today heralds the beginning of one of my favourite weekends of the working year. Since 2019 I have been travelling north to The Olde Glen Bar in the great county of Donegal to partner with former colleague and long time friend Ciaran Sweeney, who has been cooking some of the country’s most delicious food for more than 15 years. Having trained in the UK and Dublin, he returned home in recent years to partner with Cormac Walsh and bring fine dining to one of the oldest and best pubs in the world.
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2 weeks ago | 
irishtimes.com | Mark Moriarty
Exclusive competitions and restaurant offers, plus reviews, the latest food and drink news, recipes and lots more
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2 weeks ago | 
rte.ie | Mark Moriarty
Mark Moriarty: Cook Like a Chef airs Wednesdays at 8pm on RTÉ One. Serves 4 500g cleaned cod fillet, diced into chunks 500g cleaned mussels 1 litre milk 70g butter 70g flour 300ml white wine 1 onion, finely diced 2 cloves garlic, sliced 4 rooster potatoes ½ chicken stock cube Zest and juice of half a lemon 1 tsp Dijon mustard Chopped green herbs, to garnish Olive oil, to garnish Salt Drizzle of pesto Begin by poaching your potatoes and fish.
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2 weeks ago | 
rte.ie | Mark Moriarty
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3 weeks ago | 
irishtimes.com | Mark Moriarty
This week’s column focuses on speed, turning to some Chinese takeaway classics to showcase how to produce quick and delicious dining in record time. “Chow mein” covers a wider description of regional Chinese dishes that involves stir-frying noodles in spices and seasoning with a variety of meats, seafood or in today’s case: vegetables. This is the sort of dish that leans heavily on the store cupboard for rapid-fire flavours. It was also a staff food favourite where I worked for a period.
