Jess Murphy

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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(...)

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(...)

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(...)

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(...)

Roast leg of lamb: an Easter tradition

Easter food is all about roast lamb, or chocolate eggs, depending on your preferences. Many of us look forward to welcoming the spring holiday with th(...)

Chef Jess Murphy receiving the  award from Artie Clifford, chairman of Blas na hÉireann

Irish Times magazine food columnist Jess Murphy has been named Blas na hÉireann Producers’ Champion 2019. The award is made annually in recognition of(...)

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