Chefs Mark Moriarty, Gráinne O’Keefe, Paul Flynn, Danni Barry and Adam Nevin recall their favourite holiday food experiences and share some of the dishes that they inspired
Chefs Mark Moriarty, Gráinne O’Keefe, Paul Flynn, Danni Barry and Adam Nevin recall their favourite holiday food experiences and share some of the dishes that they inspiredFishermen on stilts in Galle, Sri Lanka.
Authentic Sri Lankan food is not for the timid eater – it has bolder flavours than Indian food. It is more intense yet, at the same time, somehow lighter. Fiery curries predominate, with abundant vegetables at their core. If you love coconut, as I do, you’ll be in heaven. Dinners were vivid multi-course affairs, served outdoors in a balmy palm enveloped diningroom.
Drain the lentils and transfer to a large pan with 800mls of water, the whole green chillies, lemon peel, garlic, shallot, turmeric and cinnamon, then simmer on a low heat uncovered for 10 minutes. When ready to cook, divide the dough in half then divide each half into six equal-sized pieces. Flatten and roll into rounds 2-3cm thick.
The traditional recipe defies logic, cooking the egg custard in the raw pastry at a high temperature, with the result involving caramelised crisp pastry and soft set custard. Why doesn’t the egg scramble? The addition of flour and sugar syrup to the filling protects the egg yolks from the high temperatures.Using a cutter, cut the puff pastry sheet into six circles that are slightly larger than your cupcake tray moulds .
Remove from the heat and stir in the butter, egg yolks and cold syrup . Hold a tiny bit of syrup back for glazing. Flake the fish in a bowl and add the shallot, garlic, parsley and dill, and mix well. Stir in the black pepper and hot sauce. For a sharp and citrusy garlic mayo, squeeze 2 lemons and 2 limes and reduce the juice by half, by simmering gently, until it becomes a little syrupy, and then mix with a good mayonnaise and some grated garlic.Adam Nevin of Carton House in Co Kildare with his barbecued free range pork chop and Jeow Som dressing. Photograph: Nick Bradshaw/The Irish Times
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