The sculpture you are referring to is called Cut Out People (sometimes listed as Cutout People), created by the Irish artist Dan McCarthy. [1, 2]
Standing 13 feet high in Blackrock Park, this eye-catching public metal artwork features intersecting two-dimensional profiles of human figures set at right angles. The distinctive blue and white painted geometric patterns covering the metal represent the shifting shadows cast by the sun. It is a featured installation along the Dún Laoghaire-Rathdown Public Sculpture Trail. [1, 2]
A quirky combination. The end result? A scrumptious cake for all to enjoy. Ingredients 4 stalks of lemongrass, base and tops trimmed, outer leaves removed but reserved for the syrup (see below) 250 g (9oz) caster sugar 4 eggs 200 g (7oz) butter, softened, plus extra for greasing 125 g (41/2 oz) desiccated coconut 125 g (41/2 oz) plain flour, plus extra for dusting 2 tsp baking powder greek yoghurt or creme fraiche, to serve for the syrup reserved trimmings and outer leaves of the lemongrass (see above) 75 g (3oz) caster sugar 23cm (9in) diameter cake tin with 6cm Method Preheat the oven to 170°C (325°F/Gas 3). Butter the sides of the cake tin and dust with flour, then line the base with a disc of baking parchment. Slice the lemongrass stalks quite thinly into rounds about 3mm (1?8in) thick, then place in a food processor with the caster sugar and whiz for 1–2 minutes or until the lemongrass is finely puréed and very aromatic. Add the eggs, butter and coconut and whiz again until combined, then sift the flour and baking powder together and add to the machine, whizzing very briefly just until the ingredients come together. Tip the mixture into the prepared tin and bake for 40–45 minutes or until a skewer inserted into the centre of the cake comes out clean. While the cake is cooking, make the syrup. Roughly chop the lemongrass trimmings, place in a saucepan with the sugar and 75ml (3fl oz) of water and set over a high heat. Stir the mixture until the sugar is dissolved, then bring to the boil and boil for 2 minutes before removing from the heat and leaving to infuse. When the cake has finished baking, take it out of the oven and let it sit in the tin for 10 minutes. Loosen around the edges using a small, sharp knife and carefully remove the cake from the tin before transferring to a serving plate. Reheat the syrup, then pierce holes all over the cake with a skewer and pour the hot syrup through a sieve onto the cake, moving the pan and sieve around as you pour so that the syrup covers the top of the cake. Allow the cake to cool down completely. Serve with a dollop of natural Greek yoghurt or crème fraiche.
One-Dish Roast Chicken Supper with Thyme and Rosemary
Another lip-smackingly delicious dish that family and friends love me to cook for them. A whole roasting tray of crispy chicken, bacon and potatoes, perfumed with rosemary and thyme leaves.
Ingredients: 2 tbsp extra virgin olive oil, plus extra for drizzling 500g streaky bacon lardons 2kg free-range, organic chicken thighs (drumsticks and wings can also be included) 2-3 tbsp thyme leaves 1-2 tbsp chopped rosemary 1.1kg (about 10 large) potatoes 250g onions, sliced 60-110ml hot chicken stock Flaky sea salt and freshly ground black pepper
To serve: Green salad/Tomato fondue/Piperonata
You will need: 1 roasting tin 37 x 31cm or 2 small tins – 30 x 20cm
Method: 1 Preheat the oven to 230°C/Gas Mark 8. 2 Heat the olive oil in a roasting tin, add the bacon and toss over a high heat until it is beginning to colour. Remove to a plate with a perforated spoon. 3 Season the chicken generously with salt and pepper. 4 Put into a large bowl and scatter with most of the thyme leaves and chopped rosemary, reserving some for the potatoes. (I sometimes add a sprinkling of chilli flakes or smoked paprika – it gets a brilliant reaction). 5 Toss well. 6 Peel the potatoes and cut into 1cm thick chips. Dry and season well with salt, pepper and the reserved herbs. Add to the bowl with chicken. 7 Drizzle with the bacon fat and olive oil from the pan and toss once again. 8 Scatter the onions and bacon over the base of the roasting tin(s). Arrange the chicken and potatoes haphazardly on top, making sure that the potatoes are popping up. Drizzle with a little more olive oil. 9 Roast for 45 minutes–1 hour or until the chicken is cooked through (the juices should be running clear if pricked with a knife) and the chips are crispy at the edges. (Organic chicken pieces are larger, so cooking time can be up to 1¼ hours.) 10 Add the chicken stock at the end if the dish needs a little more juice. 11 Serve from the tin, family style, with a good green salad and vegetables of your choice, such as tomato fondue or piperonata if you wish.
macnean_house_restaurant As one of the most versatile foods, there is no end to the different ways to enjoy eggs. In this week’s @irishcountryliving, @nevenmaguire has the most delicious eggy bread BLT and a classic scrambled eggs with avocado and tomatoes
My brother, Kenneth, loves Asian food and he is in no doubt that he is far better than me at cooking it! I don’t disagree. He is proud of this chicken satay dish and often makes it for the family. This dipping sauce also works well with pork, prawns, beef strips or turkey. And remember, kids just love anything on sticks!
SERVES 4
4 tbsp dark soy sauce
2 tsp clear honey
2 tsp medium curry powder
450g (1lb) skinless chicken breast fillets, cut into long strips
FOR THE PICKLED CUCUMBER SALAD:
4 tbsp rice wine vinegar
2 tbsp caster sugar
pinch of salt
½ small cucumber, peeled, halved, deseeded and thinly sliced
FOR THE DIPPING SAUCE:
2 tbsp crunchy peanut butter
2 tsp dark soy sauce
1 tsp light brown sugar
juice of ½ lime
1 x 160ml (5½fl oz) tin of coconut milk (Thai Gold, if possible)
½ red chilli, deseeded and finely diced
2 tbsp chopped fresh coriander
sea salt and freshly ground black pepper
1 To make the dipping sauce, place the peanut butter in a small pan and stir in the soy sauce, light brown sugar and lime juice. Gradually whisk in the coconut milk and heat gently until you have achieved a smooth sauce. Stir in the chilli and coriander, then leave to cool, stirring occasionally to prevent a skin from forming.
2 Soak 8 x 15cm (6in) bamboo skewers in a shallow dish of cold water for at least 30 minutes. Preheat a griddle pan until it’s smoking hot or light a barbecue.
3 Whisk together the soy sauce, honey and curry powder. Season with pepper and stir in the chicken pieces. Leave to marinate for 2 minutes, then thread the chicken pieces onto the soaked bamboo skewers and arrange on the barbecue. Cook the chicken skewers over medium-hot coals for 4–6 minutes, turning once or twice, until completely tender and cooked through. If using a griddle pan, reduce the heat to medium as soon as you’ve put the skewers on.
4 Meanwhile, to prepare the pickled cucumber salad, place the vinegar in a bowl and stir in the sugar and a good pinch of salt until both have dissolved. Tip in the cucumber, stirring to combine, and set aside to allow the flavours to develop. 5 To serve, arrange 2 chicken satay skewers on each warmed plate. Divide the dipping sauce among individual bowls and place to the side of the skewers. Add the pickled cucumber salad, leaving behind any excess liquid, to serve.
Butter Chicken
Swap your usual takeaway curry for this homemade chicken makhana, which combines marinated chicken with a rich, buttery sauce. This is an authentic Indian curry with its origins in Delhi, where it was first made to use up pieces of leftover tandoori chicken.
Serves 4–6
500g skinless and boneless chicken breasts or thighs
juice and finely grated rind of 1 lemon
3 tbsp mild curry seasoning
4 tbsp natural yogurt
3 tbsp sunflower oil
30g butter
2 red onions, thinly sliced
2 garlic cloves, sliced
1 red chilli, seeded
3cm piece fresh root ginger, peeled and sliced
20g fresh coriander
400ml passata (Italian sieved tomatoes)
120ml cream
sea salt and freshly ground black pepper
Trim the chicken and cut into bite-sized pieces. Put in a bowl and stir in half the lemon juice with a good pinch of salt. Add 2 tablespoons of the curry seasoning, the yogurt and 1 tablespoon of the oil. Mix to combine, then season generously with pepper. Cover and leave to marinate for at least 1 hour or up to 3 days in the fridge.
Heat the rest of the oil and a knob of the butter in a wok or skillet over a high heat, and quickly sear the marinated chicken in batches until golden brown, transferring with a slotted spoon to a clean bowl as you go. Add the onions to the pan and sauté for 4–5 minutes until they start to caramelise.
Tip in the garlic, chilli and ginger, then add another knob of the butter and sauté for 1–2 minutes. Chop the stalks from the coriander and add them to the pan with the rest of the curry seasoning and another knob of the butter. Toast for a few minutes until very fragrant. Pour the passata into the pan and bring to a simmer, then add the cream and the rest of the lemon juice.
Transfer to a blender and blend until you have a very smooth sauce. Return to the pan and add the chicken with any juices and reheat gently for about 5 minutes until the chicken is cooked through and tender. Season to taste, then fold in the lemon rind with the rest of the butter and the coriander leaves, reserving a few sprigs to garnish. Transfer to bowls and garnish with the coriander sprigs.
SERVE WITH … This mild and creamy curry is sure to please all tastes. Make some Homemade Flatbreads, perhaps brushing them with a little melted butter and sprinkling with black onion seeds. A bowl of Pilau Rice completes the meal, alongside some spiced mango chutney, mint raita and lime pickle.
Make equal-sized mounds of lettuce on four starter plate. Drape two smoked salmon slices over each mound. Blend or liquidise together the spinach, oil, vinegar and lemon juice. Season with salt and black pepper.
Warm each plate of smoked salmon in the hot oven for a minute. Pour dressing over and around the salmon mounds and serve.
Gerry Galvin Drimcong House Restaurant, Moycullen, Co. Galway
Neven’s Ulster Food Tour airs Wednesdays on RTÉ One at 8.30pm.
Ingredients
Serves 4
For The Chicken
· 4 x Quality Assured Cornfed Chicken breasts, skin on
· 150g Chestnut Mushrooms, sliced
· 2 garlic cloves, peeled and crushed
· 2 x Shallots, peeled and finely sliced
· 50ml Madeira Wine
· 75ml White Wine
· 1 tbsp Red Wine Vinegar
· 1 tbsp fresh thyme leave, chopped
· 200ml Beef Stock
· 120ml Double Cream
· Sea salt and freshly ground black pepper
For The Crushed Baby Potatoes
· 1 Packet Irish Charlotte Potatoes
· 6 tbsp Olive Oil
· 6 Garlic Cloves, lightly bashed in their skins
· 1 tbsp rosemary sprigs
· Sea Salt and Freshly Ground Black Pepper
Method
For The Chicken
· Heat a large heavy based saucepan over a medium heat
· Add the rapeseed oil and butter
· Place the chicken into the heat pot skin side down and season the flesh side with sea salt and freshly ground black pepper
· Cook for 3-4 minutes on each side until just sealed
· Remove from the pan and set aside
· Using the same pot, add in the shallots, garlic and mushrooms and sauté for 2-3 minutes, stirring to combine
· Deglaze with the madeira wine, white wine and red wine vinegar
· Allow to reduce slightly
· Add in the chopped thyme and stir
· Add in the beef stock followed by the double cream and stir well to combine everything
· Return the chicken to the pan and nestle it into the sauce
· Cover with a lid and reduce the heat to a simmer
· Cook for 15-20 minutes until the chicken is cooked through and tender
· Finish with chopped parsley
For The Crushed Baby Potatoes
· Preheat the oven to 200°C (400°F/ Gas mark 6).
· Put the potatoes in a large pan with cold salted water. Bring to the boil and cook for 15-20 minutes until tender. Drain and leave to steam dry for a few minutes.
· Arrange the potatoes in a large shallow baking tin, leaving enough space between each one so they have room to spread once smashed. Using the back or a large spoon or potato masher, push down on each of the potatoes to make them crack open.
· Drizzle the olive oil over the potatoes, season with sea salt and black pepper and add the garlic to the tray along with rosemary sprigs.
· Roast for 45 minutes to 1 hour, turning once and removing the garlic, until the potatoes are crisp and golden.
· Arrange on a platter and let everyone help themselves
