Kai Restaurant

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Poached Dublin Bay prawns with wild garlic butter

Growing up in New Zealand and coming from a long line of hunter-gatherers meant I was always in the sea. This was pre-hipster, 1990s Jess. Things have(...)

Quick mint sauce

I like to make this the day before I use it, but fresh is great too, and it lasts for ages. This should serve six to eight people so it really suits a(...)

Poached Dublin Bay prawns with wild garlic butter

1. Drop about 30 cleaned prawns into a pot of boiling court bouillon liquid and turn off the heat. Let them cook, stirring occasionally, until they cu(...)

Saltwater spuds
Salt water spuds

1. Combine the potatoes and salt in a wide pan and add enough water to just cover the potatoes. 2. Set the pan over a high heat and bring to a fast b(...)

First, make the court bouillon, or poaching liquid for the crab. Place all of the court bouillon ingredients in the largest pot you have and top up wi(...)

Easter feast: roast leg of lamb with lemon, rosemary and anchovy; grilled Baby Gem lettuce and peas; and quick mint sauce

It’s coming to the point where I have been living in Ireland almost the same amount of time as I lived in New Zealand. It is a strange feeling, sittin(...)

This is a tasty way to use up the lettuce hiding in the salad drawer and the peas that have been lurking in the freezer forever. It is also pretty goo(...)

It is really up to you how you want your lamb cooked. In the Murphy household, we roast ours for 1 hour and 25 minutes at 180 degrees and then leave i(...)

Attempting the great luncheon outdoors in Ireland is like winning a few euro on a scratch card. It’s not entirely likely to happen.  In my ideal(...)

Devilled eggs

You can use hen eggs here too. If you want to keep it old school, dust off that star nozzle for the piping and sprinkle the finished eggs with paprika(...)

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