Compiled by MARIE-CLAIRE DIGBY
Russle up some groovy gravy
As Trish Deseine points out, there’s never enough gravy, on St Stephen’s Day at least. We reckon the new Knorr Gravy Pots (€2.29), might be handy to have in the larder this week. Whisked into some softened onions, and sharpened up with balsamic, they make a very tasty gravy. The winking chef on the TV ads for them is Irish chef John Doyle, one of the product development team.
The buzz: top food tweets
daniel patterson @dcpatterson: cooks these days all know how much agar to use in a fluid gel, but no one can properly dress a simple salad. This is not progress
lilyrosecooper @lilyrosecooper: What is the technical term for those skid marks on the plate? And when did they become a thing ? #masterchef
Paula Wolfert @Soumak: When I want to spatchcock a chicken, l use the yoga pose called, Paschimottanasana, which means seated forward-bend
Hatch a plan
If you’re out and about enjoying the festivities in Dublin this week, you might need a little pick-me-up in comfortable surroundings. Hatch Sons at 15 St Stephen’s Green (above) is still new enough to not be totally thronged – though with its homely, comfort-food menu with the best Irish ingredients, that won’t be the case for much longer.
Drop in for a mulled wine made with spices from Green Saffron, and mince pies with Armagnac cream, in the basement of the building that also houses the Little Museum of Dublin. Or, if you’ve been living it up the night before, the baked eggs with sausage, bacon, tomato, served with brown soda bread and a mug of Barry’s tea, might be the most restorative all-day breakfast in town.
Celebrate with a perfect lady
There’s a special offer on the tasting menu at Mount Juliet’s elegant Lady Helen restaurant at the moment that looks too good to be true – €45 for eight courses and a glass of Prosecco, on Thursday nights. But there’s no catch, and you can make a night of it by opting for the €99 per person offer to include the tasting menu and BB (an extra €15 per person gets you a room in the main house, right, rather than the Clubhouse, subject to availability). The perfectly judged menu currently features foie gras, partridge, turbot and venison. Star dish is the Duncannon turbot, with heritage carrots, foie gras and Beluga lentils, fennel and bolet mushroom tortellini, with tarragon and fennel pollen. The Thursday deal, which is being offered in celebration of the restaurant winning a third AA rosette, runs until the end of March. Gift vouchers available. See mountjuliet.ie.