One thing that we’ve noticed over the years is that food plays such an important role our in lives and not just for fuel but for entertaining and providing us with fond memories too.
We’ve chatted to some of Ireland’s well-known faces and eateries to discover their favourite dishes and meals, be it from their childhood or simply something they like to rustle up at home.
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This week, we’re chatting to chef Graham Neville at Restaurant FortyOne, who was recently awarded Best Chef of the Year at the FOOD&WINE Magazine Restaurant of the Year Awards.
To celebrate, Graham has shared three of his favourite recipes to cook, that showcase the skill and passion that bagged him the prestigious food award this year. Restaurant FortyOne also won Best Restaurant in Dublin (and you’re about to see why!)
Modestly addressing this huge achievement, Graham said:
“I think of our walled organic kitchen garden in Killiney as my secret weapon, as it has given me the luxury of working with the very best and freshest ingredients, grown by myself and our gardener, to our own exact requirements. Being able to really indulge in the qualities, textures and flavours of true seasonal eating is a pleasure, and it’s a privilege to bring that to our guests at Restaurant FortyOne.”
Restaurant FortyOne is part of the building that also houses Residence, the members club, but despite it’s prime location on Stephen’s Green, it is however open to any member of the dining public for lunch from Tuesday – Saturday from 12:30 pm – 2:30 pm and for dinner from 5:30 pm – 10:30 pm.
In the first of three recipes from the award-winning chef, Graham shares his recipe for a delicious Annagassan smoked salmon, Clogherhead crab and Granny Smith apple treat that will have you licking your lips!
Annagassan Smoked Salmon, Clogherhead Crab, Granny Smith Apple
Ingredients per person
- 50g picked crab meat
- 10g mayonnaise
- 5g finely chopped pickled ginger
- 5g pickled ginger juice
- A squeeze of lemon
- 1 large slice of smoked salmon (about 40g)
Garnish
- Granny Smith apple, 1 cut into thick strips & dressed with a squeeze of lemon & a spoon of olive oil
- 1 egg, hard boiled for 8 min., cooled, peel & sieve yolk & white separately
- Finely diced onion – 1 spoon
- 1 teaspoon salmon eggs
- Large caper berries
Method:
- Lay the hardboiled egg (white and yellow), salmon eggs, diced onion, and caper berry in sequence around the perimeter of the plate.
- Lay the salmon flat in the centre of the plate, positioning the crab on top of the salmon.
- Lay thick strips of apple neatly on top of the crab.
- Can be accompanied with brown bread or brioche
