Kai Restaurant

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Jess Murphy, centre, of Kai, Galway with Eugene and Ronan Greaney of The Dough Bros

I don’t like pizzas that stray too far from their roots. And I’m not talking pineapple. While it would never make it into my four toppings of choice, (...)

Velvet Cloud flatbread

Here comes the rain again. The darker nights are rolling in, and nothing is more comforting than a kale and chickpea saag aloo around this time. I ser(...)

Velvet Cloud flatbread

1. Put the yoghurt, olive oil, salt, coriander and garlic in a large mixing bowl and mix well. 2. Add a third of the flour and the baking powder. Mix(...)

1. Start by heating a small bit of vegetable oil in a large saucepan. Add the onions and the spices – curry powder, cumin, coriander, fenugreek, cinna(...)

1. In a large mixing bowl, add the miso, soy and sesame oil. Whisk together till the miso has loosened and has fully mixed with the soy and sesame oil(...)

1. Preheat an oven to 180 degrees Celsius or equivalent. 2. Place the pecans on a lined baking tray, season with demerara sugar, Cajun and a drizzle (...)

Remove the venison loin from fridge at least 45 minutes before cooking to allow it come up to room temperature

1. For the venison marinade, in a mixing bowl whisk together the sherry, soy, black pepper, cumin, paprika and half of the wholegrain mustard. Place t(...)

1. Place a large saucepan on a medium heat. 2. Add a small bit of oil and the coriander seeds to the pan. Once fragrant add the onions and ginger. Sw(...)

Cauliflower and chickpea curry

Eating less meat can be tricky at the best of times and especially in the colder months of the year. You know, those weeks when you’re dusting off the(...)

1. Firstly, put the lentils on to boil. Cover in water and place on high heat. Once boiling, cook for 15-20 minutes until tender, drain and set aside.(...)

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