Jess Murphy

237 results

Salt and pepper squid with gochujang aioli.

1. To make the aioli, add the yolks, vinegar, gochujang and garlic to a blender. 2. Blend on high for 30 seconds and then reduce speed to a medium to(...)

Patatas bravas with a picada twist.

It’s that time of year again and for most small restaurant owners, summer means we go into complete lockdown. While other people might be spending the(...)

Patatas bravas with a picada twist.

1. For the picada, scatter the walnuts on a baking tray and coat with half of the olive oil. Add harissa, chilli flakes and ground fennel. 2. Place i(...)

1. For the sandwich base preheat the oven to 150 degrees Celsius, or equivalent. Line two baking trays around the size of an A4 sheet of paper with pa(...)

Apricot chicken: I recreated this beauty with a lovely Carlow free-range chicken and spices

“Well, you didn’t lick it off a stone” as they say here in the west. Possibly my favourite season, of all the microseasons, is stone fruit time, alth(...)

Kohlrabi slaw

1 Cut the top and bottom off the kohlrabi and, using a sharp knife, peel the tough outer layer. 2 Grate the kohlrabi on the coarse side of a grater or(...)

Grannys Piccalilli

1 Cut the vegetables into small equal-sized pieces and cover with the salt. Mix well, cover and leave overnight in the fridge. 2 The next day, rinse t(...)

1 Grease a 9 inch tart tin, preferably one with a removable base. 2 Rub the butter into the flour using your fingertips until it resembles breadcrumbs(...)

Hoisin chicken wings with buttermilk ranch dressing

1 Preheat an oven to 200 degrees Celsius, or equivalent. 2 Mix the honey or maple syrup, soy sauce, hot sauce, garlic, smoked paprika, salt and peppe(...)

Hoisin chicken wings with buttermilk ranch dressing

Cooking for a crowd can be daunting, especially if you don’t have a Dallas-type mansion with a gravel driveway and a kitchen island. Kitchen space is (...)

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