THE IRISH FOOD DUDE

Cook, Writer & Photographer | Sharing my favourite Recipes, Restaurants & Bars from Dublin, Ireland & further afield. 

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Food Guide: Vienna, Austria

Vienna is a beautiful city with a rich history. It boasts some of the finest Cafés in the world, drawing on a widely celebrated tradition of style and substance. While this tradition is important, the city is not stuck in the past. A diverse range of modern restaurants and bars, not to mention it’s many sights, museums and cultural landmarks, makes Vienna a popular choice regardless of taste.

My favourite part of my food adventure was visiting the diverse range of Coffee Houses in the city. Some were elegant and wonderful, with waist coated waiters weaving through marble table tops with supreme accuracy and grace. Others were relaxed and informal, the perfect nook to take a break from sightseeing.

Since 2011, the Viennese Coffee House Culture has been listed as an example of “Intangible Cultural Heritage” under UNESCO. They take their craft extremely seriously and it shows. There is a sense of ritual to the affair. You will often receive your coffee of choice on a silver tray accompanied by a glass of water that is frequently topped up with dedication. It’s common for a customer to spend hours at a Café, having bought only one drink.

It can often be daunting visiting a new city. The food lover will want to try the authentic and exciting while taking care to avoid over priced tourist traps. I have selected some of my favourite places in Vienna that I recommend to anyone looking to fill their bellies with the treats the city has to offer!

Café Schwarzenberg, Kärntner Ring 17, 1010 Wien

The oldest Café on the prestigious Ringstraße Boulevard and largely unchanged since it first opened in the 1861, Café Schwarzenberg is most definitely worth a visit.

Unlike some famous Cafés in the city, it was not a favourite of artists or musicians of the day, but instead was used as a meeting place for businessmen. Today it is frequented by hungry tourists and locals alike.

I highly recommend it as a lunch destination. On a good day you can sit outside and watch the world go by or in Winter you can enjoy the decadent interiors. Their delicious Spinach Strudel is only surpassed by their Sachertorte, a famous Viennese desert comprising of chocolate cake with a layer of apricot jam and a dark chocolate icing. Another famous dish of the city is Apple Strudel, something the Café Schwarzenberg does very well.

Spinach Strudel

Café Schwarzenberg Salad Plate

Apple Strudel

Sachertorte

Palmenhaus, Burggarten 1, 1010 Wien, Austria

Pictures cannot do justice to the beauty of Palmenhaus, you will just have to visit it. In 1901 the architect Friedrich Ohman was comissioned to build this splendid Jugendstil palmhouse in the Hofburg Palace gardens which stands on the site today, replacing the original structure from 1822. The 2050 Square Metre building hosts a wide range of events and art shows, as well as serving up breakfast and dinner.

I would highly recommend visiting it for the former. I called in here on my last day in the city, suitcases in tow, and had a simple but delicious breakfast of eggs, bread and meat with coffee. It is one of the single most enjoyable meals I have ever had for the interior alone.

Large Breakfast

Fried Eggs with Prosciutto Crudo

Café Latte

Kleines Café, Franziskanerpl. 3, 1010 Wien, Austria

This tiny treasure is an extremely popular spot with locals. Nestled in a sleepy, cobbled square in the Innere Stadt, Kleines is bohemian and captivating. During the day you can grab a coffee and relax under the cosy stone arches while at night Kleines becomes more like a wine bar. Go there on a warm Summer evening and enjoy a beer (or something harder) from the cobbled street outside.

Ribs of Vienna, Weihburggasse 22, 1010 Wien, Austria

A few days into our trip, myself and my partner wanted something different. We had had a great time enjoying Viennese classics like Schnitzel, Strudel and pastries......but we wanted Meat! I fancied a really good steak and we were extremely fortunate to find Ribs of Vienna in the basement vault of a building in the first District.

There is nothing fancy going on here. If a huge slab of succulent, well seasoned ribs sitting on a bed of roasted potatoes (washed down with a humongous beer) is what you’re after, look no further. Price wise, this place is also very good. Your selection of ribs (Sesame, Orange, Diablo, Indian, Mexican, Provence to name a few) plus potatoes and two dips comes in under €15. I opted for their pepper steak and was not disappointed, although really, it’s all about the ribs. If you fancy something simple and meaty, go here.

Peppered Steak

Vienna Naschmarkt, 1060 Vienna, Austria

Located in the 6th District of Mariahilf, the Naschmarkt is a must see for food lovers. Over half a kilometre long and with over 100 permanent stalls, there is a huge selection of top quality produce. If you are planning a picnic or a trip to the country side, visit here and stock up first.

There is also a wide range of restaurants to eat at then and there. From freshly sliced Italian meat and cheese platters to steaming hot Kebabs, there’s an impressive selection. Highlights of the market include Urbanek, a family run charcuterie heaven and the Gegenbauer Vinegar stall that offers bottled on the spot artisan Vinegar. Going against market norms, the majority of stalls at Naschmarkt are closed on a Sunday so make sure you’re not disappointed!

Baklava from Naschmarkt

Gegenbauer Vinegar

Stay tuned to TheIrishFoodDude.com for more Food Travel Guides

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How To: Seared Teriyaki Tuna Salad | Seafood/Healthy

This dish is perfect for a quick, healthy and delicious dinner. A great choice for entertaining, as it requires only a small amount of preparation before hand and can look quite impressive on a plate. The meaty tuna is a great alternative for steak lovers looking for something a bit different. The Marinade works as a sauce for the noodles as well as a dressing. This recipe serves two people.

You Will Need:

Marinade

2 Teaspoons of Brown Sugar

8 Tablespoons of Soy Sauce

3 Tablespoons of Teriyaki Sauce

1 Teaspoon of Toasted or Plain Sesame Oil

1 Crushed Clove of Garlic

1 Teaspoon Garlic Powder

1 Tablespoon of Chopped Fresh Ginger

1/2 Teaspoon of Crushed Dry Chili

Fresh Cracked Black Pepper

Fresh Tuna Loin Cut about 2 inches thick

1 Long Fresh Chili

2 Long Scallions

1 Small Carrot

Baby Leaves

Nest of Thin Egg Noodles

Directions:

1.) Combine All of the Ingredients for the Marinade Together in a Big Bowl and Whisk Them Together.

2.) Place the Tuna Steak in a Ziplock Bag With the Marinade and Leave to Refrigerate For at Least 2 Hours.

Turn the bag a few times to distribute the marinade evenly. Remember to take the bag out of the fridge half an hour before cooking to take the tuna to room temperature.

3.) Roughly Chop the Scallions and Fresh Chilli, Thinly Slice the Carrots Into Long Strips and Fry on a High Heat For a Few Minutes.

Take them off the heat before they soften too much or take on too much colour.

4.) Sear the Tuna in a Hot Pan for Two Minutes Per Side.

Do not add the marinade to the pan yet. Set it aside while the steak cooks. Cooking for this length of time will give a medium steak. Add half a minute per side for more colour in the centre. Remove the Tuna from the Pan and leave to rest.

5.) Boil Noodles as per Packaging Instructions.

I use Jade Phoenix brand as They Only Take 3 Minutes and Come in Small Easy to Cook Nests.

6.) Heat Liquid Marinade in Hot Pan and Add Noodles

Be Careful not to add the garlic or ginger from the marinade to the pan. Fry the noodles in the sauce for about a minute, allowing them to soak up some of the marinade.

7.) Assemble the Salad and Dress With Marinade From the Pan

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How To: Crab Pots | Seafood/Comfort Food

It doesn’t get more decadent than these cheesy, creamy, crab pots. They are great for dinner parties as you can get all your prep work done ahead of schedule and then finish them off in the oven. They make a great main meal with a side salad and some nice bread. The recipe below will serve 3-4. This Recipe uses already cooked and prepared Crab Meat. You can purchase it as is from all good fish mongers or Supermarkets. Alternatively, you can prepare it yourself if you are lucky enough to get Fresh Crab.

You Will Need:

1 Small Onion Finely Chopped

1 Red Chilli Finely Chopped

1 Clove of Garlic Finely Chopped

1 Lemon

6 Small Tomatoes (Cherry or Plum) Finely Chopped and deseeded

8 oz of Crab Meat

3 or 4 Prawns Per Pot (Dublin Bay Prawns are best)

1/2 Block of Full Fat Cream Cheese

100ml Single Cream

1/4 Cup Shaved Parmesan Cheese

Directions:

1.) Sauté The Onion With The Garlic And Chilli On A Low To Medium Heat For About Ten Minutes. Do Not Allow Them To Colour.

2.) Add The Tomatoes And Some Salt And Pepper And Continue To Cook For Another Ten Minutes, Lowering The Heat Slightly.

3.) Add The Cream And The Cheese And Allow Them To Melt Down. Grate The Lemon Rind Finely Into The Mixture And Remove From The Heat.

4.) Half Fill Each Cocotte/Casserole Dish With Crab Meat. Place Three Prawns On Top And Cover With The Cheese Mixture. Sprinkle Parmesan Cheese And Black Pepper On Top And Bake In A Moderately Hot Oven For 15 Minutes With The Lids Off. Leave To Cool For 5 Minutes Before Serving.

www.TheIrishFoodDude.com

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How To: Ultimate Spinach Dip | Dips/Snacks

This is one of my favourite dips ever. It’s the right amount of tangy and refreshing and goes great with carrot sticks, crisps or bread. These measurements make enough to satisfy a hungry party. Try to make it a day early to let the flavours come out.

You Will Need:

500ml of Mayonnaise  (I like Heinz or Polish brands)

500ml Natural Yogurt

1 Large Lemon (Zest and Juice)

Red Chilli Flakes to tase

2 Spring Onions (Finely chopped)

2 Garlic cloves Finely Chopped or Grated

1 Packet of Finely Chopped Flat Leaf Parsley

Packet of Dried Vegetable Soup Mix. Farmhouse Veg or Country Veg.

1kg or 2 Packets of Frozen Spinach

Directions:

1.) Set The Frozen Spinach Aside In A Colander To Defrost. 

This may take a few hours. If you are in a hurry it is ok to throw some boiling water over it to help it along or defrost in the microwave. Just be sure to get all of the water out of the spinach before chopping.

2.) Combine The Mayo And Yogurt In A Large Bowl. 

3.) Add The Spring Onions, Garlic, Lemon, Parsley And Mix. Add Chilli Flakes To Taste, Depending On How spicy You Like It.

4.) Add The Dried Soup To Taste.

This addition sounds strange, but it adds a huge flavour punch. I usually use the whole packet, but add a little at a time to season to your liking.

5.) When The Spinach Is Fully Defrosted, Roll It Up And Chop It Finely Before Adding It To The Mix. Chill It In The Fridge Until Ready To Serve.

www.TheIrishFoodDude.com

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How To: Strawberry And Poppy Seed Salad | Salad/Snacks

This is an unusual but delicious salad. The unexpected flavours really explode. The sweetness comes from the fruit instead of the dressing and they compliment each other brilliantly. It’s quick and easy to make as a side dish or as a snack.

You Will Need:

Spinach Leaves

Large Strawberries

Blueberries

Pine Nuts

Brianna’s Home Style Poppy Dressing

Instructions:

1.) This One Is Easy. Wash And Chop Your Strawberries Into Smaller Segments and Toss To Together With The Blueberries, Spinach and Pinenuts. Top With The Dressing And Serve

www.TheIrishFoodDude.Com

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How To: Cheese & Olive Soda Bread | Baking/Comfort Food

This is real comfort food. It is great with salads, stews, meat platters or served warm with some melting butter slathered on top.

You Will Need:

450g or 1 Pound Plain Flour 

1 Level Teaspoon Of Bread Soda

¼ Teaspoon Of Salt

Approx 400ml (14 Floud Ounces) of Buttermilk

250g (8 Ounces) of Sharp Red Cheddar Cheese

4 Large Rosemary Sprigs

Directions:

1.) Preheat Oven To 200C Fan/Gas Mark 6

2.) Sieve Flour, Bread Soda And Salt Into Bowl. Add Half The Cheese And The Buttermilk And Mix To Make Soft Dough. Knead On A Floured Board And Flatten Out Slightly.

3.) Place On An olive oil Drizzled Baking Sheet. Drizzle more Oil On Top And Add Remaining Cheese. Scatter The Olives And Add The Rosemary In Spaced Sections. Place In The oven For 15-20 Minutes Or Until Nice And Brown On The Bottom.

When tapped it should make a hollow sound. Remove from the oven and cool on a wire tray.

www.TheIrishFoodDude.com

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The Curlew | Kerrykeel, Donegal | Seafood/Lunch

I have been a frequent visitor to Donegal my whole life. My mother grew up there and it was a second home to me as a child. The Curlew in Kerrykeel is one of my favourite places. It is near enough to Letterkenny and worth the drive. I advise you to stop here for lunch and make your way to Fanad Head to view the beautiful lighthouse and beaches.

The Cafe stands along a picturesque country road, overlooking Mulroy Bay. It is a beautiful old building with a purple door and flowers spilling onto the stone steps and is inviting no matter what the season.

In summer it is lovely to sit in the back yard amongst the wild flowers and drink white wine in the sun. In Autumn and Winter the house has a feeling of sanctuary and cosiness, with the wild Atlantic rain battering the windows from outside while peat burns on the open fire in the main room.

The proprietors Nuala and Packie grow, catch and bake everything that is served in The Curlew. The number one dish for me is the Lobster Salad with Home Grown Leaves. The flavour and freshness is a sensation. Every morning Packie goes out in his small boat to catch the lobster and crab for the day, while Nuala bakes the brown bread to go with it. Their own garden and locally sourced organic produce do the rest.

Lobster Salad

Curlew Club

The Curlew Club Sandwich is one of the best I’ve ever tried. Again, those organic herbs make all the difference. I love it on toasted white bread with a cup of tea. They also do a great seafood chowder.

Hanging around the house are local crafts including photographs, jewelery and art that make nice presents. 

www.TheCurlewCafeCrafts.com

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The Tap Room | Rathmullen House, Donegal | Pizza/Beer/Snacks

Rathmullan House in County Donegal is a famous food institution in Ireland. The traditional estate boasts beautiful views of Lough Swilly, as well as a woodland walk down to an isolated beach. It is a popular venue for weddings and special events. 

While the main restaurant of Rathmullan house has a rich history of food, the large upstairs dining room can be a bit formal. The prices are high for food that has not changed in years. A delicious and more laid back alternative is The Tap Room, opened recently in the cellar of the building. It also has an adjoining patio for the rare good day in Ireland.

Charcuterie, Classic & Spaniard 

The Tap Room serves very good wood fired pizzas that are cooked to order, along with some smaller snacks like Calamari and Charcuterie Boards. Another great feature is their fine selection of local Kinnegar beer, one of the best craft beers Ireland has to offer in my opinion. 

Classic (Margherita)

Charcuterie ((Fior Di Latte Mozzarella, Tomato, Fennel Salami, Gaeta Olives, Capers & Oregano)

Devil’s Backbone Amber Ale & Limeburner Pale Ale

Their slightly sweet amber ale, “Devil’s Backbone” is a favourite of mine. Throw in the amazing scenery and you’re onto a winner. 

If you have time, you can even stop by the Kinnegar Brewery for a visit to see how they brew their beer.

www.RathmullanHouse.com

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How To: Chorizo And Avocado On Spelt Bread | Snacks/Easy To Make

This is a simple snack idea for breakfast or lunch.

You Will Need:

2 Ripe Avocados

Chorizo (Get fresh if you can)

1 Small Lime

Sea Salt

Cracked Black Pepper

Cayenne Pepper

2 Slices Spelt Bread

Directions:

1.) Mash Avocados Together In A Bowl And Add Lime Juice, Salt, Pepper and Cayenne To Taste.

Drizzle a small amount of Olive Oil in

2.) Toast Your Bread

Use any bread you like. Spelt and Sourdough work really well.

3.) Fry Off Your Chorizo And Drain Excess Oil

4.) Top Your Toast With Guacamole And Chorizo And Drizzle Olive Oil Over The Top.

www.TheIrishFoodDude.com

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Red Torch Ginger | St Andrew’s St, Dublin | Thai

Red Torch Ginger came highly recommended to me. I decided to try it out one day for lunch. It was a quiet and calm atmosphere, with a few people in business attire taking advantage of the fantastic Bento Lunch deal for €10. 

They also do a great Set Lunch for €14 which includes Starter, Main and a Drink.

Calamari

Thai Chicken Satay

I have been a frequent visitor since that first fateful day. The service is impeccable and the staff are friendly. They offer fantastic value for Thai food (each time you order one of the lunch deals you get a stamp towards a free meal) but above all else, the quality of the food is extremely good.

I recommend this place for lunch if you can make it. As is the trend, the same dishes double in price if you come for the dinner menu. 

It is what Thai food should be. Fresh and Vibrant. Each time I leave here I feel satisfied and full without that bloated, stodgey feeling that MSG laden food can cause. I haven’t tasted a better Pad Thai or Singapore Noodle in Ireland. I would definitely recommend this to fans of Asian cuisine.

Pad Thai

Singapore Noodles

Thai Green Curry

www.RedTorchGinger.ie

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Bibi’s | Portobello, Dublin | Cafe/Lunch/Cakes

I have attempted lunch in Bibi’s on a few occasions now. The first few tries resulted in me huddled in the small doorway behind a line of hungry waiting customers before aborting my mission.

Last week we finally managed to nab a table, having just snuck in before an unlucky couple. Bibi’s is very popular and quite small, and we were required to share a table with another couple.

Our table mates opted for what looked like nutritious and delicious Spanish Poached Eggs, while myself and my partner went for straight up comfort food. The Pan-Fried Toasted Ham and Gubbeen Cheese Toasty and the Sausage Rolls. 

Ham & Cheese Toasty

Sausage Rolls

The toasted sandwich was up there with the best I’ve ever had. It was chewy and crispy without being overly greasy. Real comfort food.

We finished off with two Flat Whites and their incredible Peanut Butter Brownie. My one regret was that I didn’t get to taste the Lemon Squares. They looked delicious!

Lemon Squares

Brownies

www.Bibis.ie

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How To: Wild Mushroom On Toast | Snacks/Vegetarian

You Will Need:

Sourdough Bread

1 Packet of Mushrooms*

One Clove of Garlic

2 Tablespoons Single Cream

Parsley, Thyme & Dried Tarragon for garnish

*Choose your favourites, they all work. If you can get your hands on wild mushrooms from a grocer or otherwise I would recommend using them. Make sure to always ask an expert if you are foraging yourself. This recipe is delicious but it is not to literally die for). Remember that mushrooms will shrink when they hit the heat, so throw enough in there.

Directions:

1.) Fry Mushrooms On High

Add the mushrooms to a big pan on a high heat over hot olive oil. If the pan is not hot enough you will get soggy mushrooms with a lot of water coming out of them. Throwing some sea salt on them as soon as they hit the pan helps.

2.) Add Crushed Garlic And Cream

Wait until your mushrooms have a slightly crispy, golden look. Add garlic and cream and stir on a lower heat. 

3.) Toast The Bread

Top it with olive oil right before serving

4.) Season Mushrooms To Taste & Serve

Take it off the heat and add salt and fresh black pepper to taste. Chop/pick your herbs and add them to the mixture. Less is more with the herbs. Tarragon can be overpowering but a little bit adds great flavour. Remove the garlic cloves from the pan and lay your mixture on top of your toast.

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How To: Sloe Gin | Alcohol/Cocktails

Sloe Gin is a delicious and festive treat that is easy to make. The berries, which come from the Blackthorn Tree are very tart and can leave the mouth feeling, “furry” after you take a bite. However, when left to infuse in gin for a couple months/years they can create a magical drink.

I got my berries from Bath in England but they are available throughout the UK and Ireland. Unsurprisingly, County Wicklow is known to have a good supply and they are best picked late in the year.

For a drink that is made with only three ingredients (sloes, sugar and gin) there is an inordinate amount of debate on how best to make this hedgerow hooch. I am new to the game, and here are the directions that I followed. I am going to leave my concoction for at least three months to infuse. I will let you all know the results!

You Will Need:

Sloe Berries (450g or Roughly Half a Kilner Jar as pictured)

Sugar (220g)

Gin (1 Litre. I suggest Gordan’s)

Directions:

1.) Wash And Freeze Berries

The traditional way of preparing sloes calls for pricking each berry a couple of times with a pin. This allows the juices to seep out into the gin. However, sticking them in a freezer bag overnight mimics the first frost of the year and splits the skins of the berries.

2.) Sterilise Your Kilner Jar

Boiling water or a run in the dishwasher will do the trick

3.) Mix Berries, Sugar And Gin Together In The Jar

Yes, it’s really that easy. A nice shake will dissolve the sugar. Place it in a cool dark place and swirl it lightly every other day for two weeks, then every couple of days for the coming months. 

4.) Strain And Bottle

Wait at least three months. The longer you wait the better the hooch will be. Strain it through a muslin cloth and bottle.

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UMI | 13 Dame Street | Falafel/Vegetarian

I found myself wandering around Dublin recently in the mood for something cheap, cheerful, comforting and relatively healthy.

One place that came highly recommended and seemed to fit the bill was a falafel place named Umi on Dame Street. From the outside it doesn’t look like anything special. It’s clean and simple and seems like a standard take away or restaurant. The inside is plain and comfortable. The simple brightly coloured branding makes it almost look like a chain, but the food is a step above that.

We ordered 8 pieces of Falafel to share, which was served with Hummus, Pickles, Chilli sauce and Tahini. It was crispy, herby and hot. We also got some fresh Tabouleh salad and pitta bread. We were completely satisfied by the end without feeling bloated. Sometimes it pays to go veggie!

Everything was fresh and tasty, and with a bill that came to €12 you really can’t go wrong. A gentleman sitting next to me ordered the Palestinian Wrap, which looked delicious. Definitely going back for lunch!

Tahini Salad

8 Piece Falafel

Pitta Bread

www.UmiFalafel.ie

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Peruke & Periwig | 31 Dawson St, Dublin | Cocktails/Food

The art of properly made cocktails has become very popular in Dublin in the last few years. Of course, our city can boast the best pint of stout in the world, but it’s great to see an emerging menu for those that are after something a little different.

Renowned for their attention to detail, carefully sourced ingredients and flavourful flare, Peruke & Periwig are making a name for themselves in the world of mixology. I called in recently to sample their new menu, “Around The World in 80 Cocktails” and I wasn’t disappointed. All of the drinks are inspired by locations on the map. This is reflectied in the ingredients and flavour combinations. Here is a selection of what they offer.

“The Corner Of Bow St. & Saint James’ Gate”

Jameson Irish Whiskey, Guinness, aromatic bitters, sugar

An instant favourite of mine. Guinness was reduced to a thick, sweet syrup that lifted this whiskey based cocktail to another level. I am a whiskey AND a Guinness man, so I was always going to like this drink. However, it was also a hit with others on the night that said they usually don’t like whiskey based cocktails. It was even garnished with a piece of Guinness fudge on the side.

“Nom De Plume“

Beefeater 24 Gin, Elderflower, rose water, pomegranate, lemon, sugar, whites

As soon as I heard that this cocktail contained rose water I was a little skeptical, as it can be very overpowering in cooking or drinks. However, the overall taste was tart and refreshing, with a lovely foamy finish courtesy of the egg whites.

“Hoptimus Prime”

P&P Hop infused Absolut Vodka, P&P mango shrub, seasonal honey, guava, pineapple

An interesting blend of bitter, hop infused vodka and sweetness. Peruke & Periwig go for a full sensory experience with this one, serving the cocktail with a burning nub of incense attached to the glass.

“The Walking Dead”

Havana Especial, Oakheart, Kraken, Maraschino, Falernum, Apricot Brandy, orange, pineapple, lime, sugar

Peruke’s twist on “The Zombie” and named, I would imagine, for the amount of rum that goes into it. Surprisingly mild and delicious, some showmanship came into play as a garnish of cinnamon and nutmeg was set ablaze in a delightful flurry of aromas.

“Key Lime Pie”

Absolut Citron, Absolut Vanilla, lemon, tarte citron, sicilian lemonade, meringue foam, biscuit rim

This was an absolute treat, but I could only ever see myself drinking one on any given night. It’s more of a delicious, creamy, moreish desert in a glass than a cocktail.

“Harry Houdini”

Woodford Reserve, Hennessy Fine de Cognac, Peychaud’s bitters, seasonal honey, smoke, & an absinthe rinse

As you would expect from the name, there was a lot of smoke and mirrors involved in this cocktail. This was another highlight for me. The unique glass shape meant that the smoke stayed in the drink for a good amount of time. Definitely one for Whiskey lovers as the flavour shines through strongly.

“Mad Hatter’s Tea Party”

Chamomile, grapefruit, lemon, pepper, cucumber & mint infused Beefeater gin, tonic bitters, boston bittahs, dry ice

A special treat for two, this cocktail is all about the infusion process. Some special gear manages to extract the fruity flavours in a few minutes for a warm, tea like beverage. You’d swear you were drinking a healthy detox brew instead of gin...until you stand up.

www.Peruke.ie

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How To: Homemade Gourmet Christmas Presents

These Edible gifts are delicious, easy to make and can be cost effective if you have a lot of people to buy for.

They can be made in big bunches and can even come in handy if you find yourself in a last minute panic to get something. I always feel also that homemade gifts add a nice personal touch at the holiday season. 

I have made one big post below, full of ideas for you to get started. 

Red Wine Salt

This is a great addition to gravy, pasta sauces, steak or simply as a seasoning.

You Will Need:

Bottle of Red Wine ( Full bodied red like a Shiraz, Cabernet or Merlot is best for this recipe)

Coarse Sea Salt (Four big packets of Maldron Sea Salt will make a big batch as pictured)

Directions:

1.) Bring The Wine To A Boil Before Taking The Teat Down To Simmer. 

Reduce the wine right down to about three or four big table spoons without letting it go too syrupy.

2.) Leave To Cool And Mix The Salt In. 

Add it quickly in batches to avoid any salt melting in or breaking down in the liquid.

3.) Spread It Out On A Baking Tray Wrapped In A Clean Tea Towel And Allow It To Dry In A Warm Location. 

This may take a few days. After two days, give it a gentle stir and recover.

White Chocolate Mint Bark

A festive, refreshing treat for anyone with a sweet tooth.

You Will Need:

4 Large Bars of White Chocolate ( My favourite brand is Green & Blacks with a hint of Vanilla)

2 Large Bars of Milk/Dark Chocolate (Optional, according to your personal tastes. Some milk chocolate tones down the sickly sweetness of the white chocolate base)

A Large packet of Murray Mints (You can try any peppermints if you can’t find Murray)

A Pinch of Salt

Directions:

1.) Melt Down Your Chocolate In A Bain Marie

Work the chocolate until it is creamy and smooth

2.) Smash Up Some Of Your Favourite Mints By Placing Them In Two Doubled Up Ziplock Bags. 

You can use a rolling pin for this also. Be careful of those mint pieces flying around

3.) Combine The Mixture In A Large Bowl And Add A Pinch Of Salt

4.) Lay It On A Baking Tray To Cool And Transfer To The Fridge To Set.

Sweet Berry Butter:

Citrusy, sweet and fresh. This goes really well on scones or warm muffins.

You Will Need:

One Pound of Butter

Rind of 2 Large Oranges

Rind of 1 Large Lemon

Rind of 2 Limes

Heaped Tablespoon of Icing Sugar

1 Cup of Dried Mix Fruit (Try Cranberries, Strawberries, Goji & Blueberries)

1 Tablespoon of Honey

1 Cup of Freeze Dried Strawberries

Instructions:

1.) Prepare Fruits By Zesting And Finely Chopping The Dried Berries

2.) Combine all of the ingredients in a food processor or a good blender.

This recipe is very simple. It’s really just a case of combing all the ingredients. Add the butter first, allowing it to soften and cream. If you don’t have a food processor, you can cream the butter by hand and mix well. Grate some zest over the very top to add some colour.

Homemade Christmas Gin

A quick and easy treat for the cocktail fan in your life. When the liquor is ready, combine is with tonic, ice and a couple of slices of fresh lime for a festive G&T.

You Will Need:

2 Litres of Gin (I recommend Gordan’s)

1 Large Kilner Jar

1 Cup of Juniper Berries

2 Large Cinnamon Sticks

1 Whole Nutmeg Smashed

Rind of 1 Lime

5 Kafir Lime Leaves

2 Vanilla Pod (Sliced)

2 Punnets of Blackberries

1/2 Cup of Sugar

Directions:

Very similar to my method for making Sloe Gin. You can find that here.

1.) Sterilise Kilner Jar And Stirring Tools

A round in the dishwasher will do it.

2.) Combine Ingredients In Large Kilner Jar And Shake Carefully To Dissolve The Sugar

Avoid causing unnecessary debris from the other ingredients. Do this at least a month before Christmas. The more time you give it, the more flavour you will get. Shake the mixture carefully every few days to dissolve the sugar.

3.) Strain Gin Through Muslin Cloth.

You will need to do this at least twice to catch all sediment from the liquid.

Caramelised Spiced Nuts

Great for snacking purposes or for gifts. Throw them in a little paper bag for that vintage feel.

You Will Need:

Raw Pecans

Raw Cashews

2 Tablespoons of Honey

1 Heaped Teaspoon of Mustard Powder

1 Tablespoon of Brown Sugar

Coarse Sea Salt (For seasoning to taste)

Cinnamoon (for dusting)

Directions:

1.) Roast The Nuts On A Baking Tray In Medium To High Oven Until They Turn Slightly Brown.

2.) Add Honey, Sugar, Mustard Powder, A Tablespoon Of Water And Small Pinch Of Salt Together In A Saucepan.

Heat on medium until it froths and mixes together.

3.) Lay Nuts Out On A Baking Tray And Coat Them With The Lacquer Before Returning To Oven For Just a Few Minutes.

4.) Take The Nuts Out And Sprinkle With Cinnamon, Sugar, Salt And A Tiny Pinch Of Chilli Flakes If You Like A Kick.

Make sure that you give the nuts a good stir as they cool to seperate them from each other. They become very sticky. Allow the nuts to cool almost completely before separating them by hand and laying them individually on some grease paper. 

Lavender Sugar

Directions:

 There is nothing at all to this recipe. Add 1 part edible Lavender to 3 parts fine Caster Sugar and blend until everything is fine.

Merry Christmas to all

www.TheIrishFoodDude.Com

[theirishfooddude]

Green Beards Juicery | Dunville Avenue, Dublin | Vegetarian/Vegan

Green Beards Juicery in Ranelagh is the type of place you go when you are nursing a horrible hangover and trying to hide from "The Fear". It has a fresh and calming smell and a chilled out atmosphere. When I walked in a staff member was wiping down the counters with a home blend of water and lemongrass.

They have a menu that includes Smoothies, Cold Pressed Juices, shots and cleanse kits. Their cold pressing process apparently holds on to more nutrients than other juicing methods.

I went for The Honey Badger: Homemade almond milk, frozen banana, blueberries, hemp protein, raw agave nectar.

The first sip took me aback. It wasn't as sweet as the name suggested or like other smoothies I've had in shops. But the subtle refreshing taste of the almond milk grew on me with every sip. It was a smoothie that you didn't tire of for this fact and I felt great by the end of it. I will definitely be returning when I'm in the area.

Green Beards offer two cleanse packages for the ultra healthy to check out:

1. The Wash (€30) - 1 X day juice package, ideal for people who are interested in trying the benefits of juice detoxing without having to make a 3 day commitment. You will receive 5 large 414ml juices (2 X roots and 3 X greens) which are numbered below.   2. Deep Clean (€85) - 3 X day juice cleanse package. Each day you will receive 5 large 414ml juices (2 X roots and 3 X greens) which are numbered below.

www.GreenBeards.ie