Kai Restaurant

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1. Place all the above ingredients, except the chicken, in a large bowl and whisk until well combined. 2. Add the drumsticks and marinate for 24 to 3(...)

Sweet sesame and sherry drumsticks

I love barbecue season, though if I’m honest, it is mainly for the leftovers that I like it. Who doesn’t love a cold chicken drumstick? I would consi(...)

1. First, make your cheesy filling by melting the butter in a small pan set over medium heat. Stir the flour into the melted butter and cook for about(...)

Asparagus and watercress soup with toasted seeds

1. Chop all the vegetables except the watercress into similar sized little cubes. 2. In a saucepan on a medium heat, melt the butter and cook the veg(...)

Asparagus, poached egg and hot smoked trout salad

1. Bring a large deep pan filled with water to the boil, add the vinegar and lower the heat right down. 2. Crack each egg into the pan carefully. Co(...)

Asparagus, bacon and Durrus cheese jambon

Years ago, I worked on the cheese stall in the Galway farmers’ market. I had just got just set up when my good pal Gerry Flynn walked up to me and sai(...)

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(...)

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