Jess Murphy

92 results

Zesty purple broccoli

First steam the broccoli to your liking – ideally until there is still a bite. Then in a big smoking-hot frying pan, throw in the drained broccoli wi(...)

Put your cider vinegar, condensed milk and mustard powder in a jam jar with a tight fitting lid and shake to the high heavens. Don’t worry if it looks(...)

Chicken cordon bleu. Sweet and sour endive salad
Chicken cordon bleu

Slice your chicken breasts in half lengthways but not all the way through – like opening a page of a book, leaving a little hinge. Put the breasts in(...)

Porchetta with pickled rhubarb

Dry out the porchetta skin, preferably in the fridge overnight. Take the meat out of the fridge three hours before you want to cook it.   Preh(...)

Green bean, blood orange and radicchio

Bring a pan of lightly salted water to the boil. Add the beans and cook for two to three minutes. Peel the blood oranges and cut them into segments.&n(...)

Porchetta with pickled rhubarb

Checking the bookings for St Valentine’s Day in the restaurant always makes me think of Noah’s Ark: it’s all tables of two. I love working on Val(...)

Perfect lemon posset
Perfect lemon posset

Put the cream in a saucepan with the sugar and gently heat, stirring vigilantly, until the sugar has melted. Be careful as this can boil over very qui(...)

Legend has it that the British explorer Sir Walter Raleigh brought the potato to Ireland, planting it at his Irish home (or plantation even), Myrtle G(...)

Chimichurri
Chimichurri

Place all your ingredients in a food processor and blend until smooth – Bob’s your uncle.

Adobo pork chops
Adobo pork chops

 Place all the marinade ingredients in a bowl and stir together.  Pop the pork chops in a container or a zip lock bag and cover with the mix(...)

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