Bon appetit... A Spring Dinner Party Menu ...

Easter;It's this time of the year once again and I cannot but wonder where does the time go !!! However, with the bank holiday weekend upon us, here is our chance to catch up with friends and family. And for those of us, who like to cook, there are few pleasures in life greater than having friends over for dinner.
Dinner parties these days can be as laid back as you like and involve nothing more formal than guests draping themselves over your furniture and enjoying the food that you have lovingly prepared and drinks that you have chosen yourself.
My only advice is, do try and prepare as much as possible in advance, to allow you more time to sit back , relax and enjoy the company of your guests. There is nothing worse and off putting than witnessing your host getting into a flap and literally having a panic attack in front of you.You cannot help but feel bad for them and I always secretly wish that my offer of help would be graciously declined but alas!!!.arrrrrghhh most often, I can hear the " Yes, please ". (joy of being a Chef)
So, my motto is Plan, plan, plan, plan..... Prep, prep, prep, prep.... In one word "Organise yourself". This is guaranteed to make the dining experience even more gratifying for all concerned and for you to enjoy the party too.

Here is a complete menu where most things can be prepared in advance and using seasonal ingredients.

Taste Of Dublin...A Gastronomic festival, 12th-15th June 2014, Iveagh Gardens, Dublin

Taste of Dublin 12 th - 15 th June . Iveagh Gardens. DUBLIN 

You know Spring has finally arrived when the quintessential Taste of Dublin food festival details areannounced. For the ninth year running, from Thursday 12th to Sunday 15th June , it returns to the Iveagh Gardens, adjacent to the National Concert Hall in the centre of the capital and this year  in partnership with Electrolux.

This is a much anticipated social event and as this year's theme is " Food For Thought ",  focus will be on provenance and for guests to think about what they consume every day.
Once again Taste of Dublin is bringing a superb selection of restaurants to the festival, all offering small tasters of their signature dish, from Michelin * Chapter One, where Ross Lewis  will showcase his decadent sweet treats. A dedicated dessert only restaurant which will run over the course of the four days. This is sure to be a Temple of pure indulgence....yummmm, What's not to love !!!

Photography Barry McCall for Chapter One

Parsnip , A jewel among Vegetables

Parsnip, a creamy coloured, long and tapering in shape root vegetable is closely related to the carrot and while they can be used in similar ways, Parsnip has a much sweeter & earthy flavour, especially when cooked.It is a native of Eurasia and was widely cultivated by the Romans. It had pride of place then as it was widely used as a sweetener before the arrival of sugar cane in Europe.
Parsnips are very versatile, cheap and easy to prepare. It is usually served cooked but can also be eaten raw, try it grated into a salad or shredded into a slaw, it is extremely good boiled or steamed & puréed into a silky mash, alternatively try roasting it with herbs and Cumin, roasting will intensify the sugars in the vegetable, giving it a caramelised note or blitz it into a soup with a dash of Curry powder, baked into a cake or added to a soda bread, And, wait for it,  Yes , even blitzed into a creamy Hummus.
Winter is the perfect time to use parsnips as the cold temperature encourages the starch in the root to turn into sugars and are usually in season between September and late Spring. It is high in vitamins and minerals especially potassium, vitamin C & fibre. Like the Potato, Parsnip will turn dark when exposed to air, so store it in water with a drop of lemon juice.
Nowadays, Parsnips features on many Michelin* Restaurant menu , either as Purée or as garnishes in the form of crisps,crackers and powders but they are also extensively used in  mirepoix for braised meats and stocks.
Herbs that are complimentary to parsnips are Basil, Dill, Parsley, Rosemary,Thyme & Tarragon and so are Curry, Cumin,Coriander, Paprika, fennel, Caraway, Honey, Mustard, Madeira, Yoghurt and sour cream.
Apart from all the usual jazzed-up parsnip mash, chips or simply roasted with honey and herbs, here are a few of my favourite ways in serving this great vegetable.

The Sunday Times 30 March 2014 Food files with Corinna Hardgrave

The Sunday Times 30 th March 2014.... Food Files with Corinna Hardgrave

Page 1

 Page 2

Page 3

Here is the link for the above recipes as well as Wine matches to each.... Enjoy & Bon appetit .x

http://jacobcrackers.blogspot.ie/2014/04/spring-dinner-party-perfectly-suited.html

                ©2012-2014;Robert Jacob;jacob'scrackers;jacobscrackers9; All rights reserved

SHA Wellness&Spa,SHAMADI restaurant, ALTEA, Comunidad Valenciana, SPAIN

Bordering the coastline of the Costa Blanca, about 1 hour away from Alicante is Playa d'el Albir, and nestled snugly into the flank of the mountainside is the award winning SHA Wellness&Spa.
This is no ordinary hotel but rather a pioneering resort with its very own clinic dedicated to improving and preserving its guests health and well-being through an effective combination of the best natural therapies and macrobiotic diet. Without doubt it is an undisputed temple, where the most advanced techniques of Western medicine blend harmoniously with the ancient wisdom of the East.
Built on split levels, it is imposing rather like a ship, with breathtaking views over the Sierra Helada mountains on one side and overlooking  the bay of Altea on the other.
We were warmly greeted by Mr Bataller Pineda who  gave us a grand tour of his impressive establishment and immediately made us feel very welcome. The decor is modern and attention to detail is king.White marble, lots of glass and contemporary slick furnishing gives this place an air of tranquillity,elegance and well being. A place, where you instantly feel, that both your body and soul can relax.

The Greenery Café -Restaurant. Donnybrook. Dublin 4

Nestled away in the southern end of Donnybrook village beside the Old Wesley Stadium is South county Dublin best kept secret. The Greenery, an all-day casual restaurant which is rapidly making it's mark on the local clientele.With Havana next door, the temple for stylish dressing, one is not surprised to see the place bustling with fashionistas.Cream leather upholstered chairs and banquettes provides a contemporary look that is smart yet very comfortable and unpretentious.
The menu is varied with reasonably priced dishes and there is plenty of choice to satisfy all budgets and tastes.
While the breakfast menu offers all the usual variations on eggs, from scrambled, baked or poached, you can also tuck in a Full Irish @€10.50 or just simply have French toast with bacon & maple syrup @€8.50. The lunch menu is rather more substantial yet light but still with plenty to choose from, a Warm chicken salad with avocado, sun blushed tomatoes, pesto and Parmesan shavings @€12.50 to a classic Steak sandwich combo with crisp onions, slow roasted plum tomato & baby gem on toasted ciabatta @€10.50 served with a choice of soup or fries.
I have eaten here a few times and on each visit, the food has been very good. It is simple food yet very tasty and not compromising on flavours and every thing was served with good humour by a very cheerful team.

Diningroom.ie... March 2014

Diningroom.ie

Restaurant News and Features

The Cookery School at Donnybrook Fair’s Spring Dinner Party Course

Why spend hours chained to the cooker when you could be having fun? While lesser mortals spend valuable dinner party time slaving in the kitchen, after this course you’ll be the cool, calm and collected host as you serve up a spring dinner party to keep friends talking well into summer.
Welcome the return of spring with it all its delicious flavours as chef, Robert Jacob takes you on a culinary adventure as part of The Cookery School at Donnybrook Fair’s Spring Dinner Party Course. Wonderful spring ingredients such as spring Lamb, chocolate for Easter, spring fruits such as Rhubarb, spring peas, aromas of fresh mint will all play a part in Roberts menu
What makes this different to other dinner party cooking courses, well apart from the genius of Robert Jacob, are the wonderful seasonal, ingredients, flavours and dishes that inspire Robert for the spring season. He will take you through the widely available seasonal produce and help you create a menu that reflects spring in all its wonderful culinary glory.
Robert will teach you the techniques needed to deliver a fantastic, three-course dinner party menu quickly and with the minimum of fuss.. With a focus on great ingredients together with outstanding presentation, you will be amazed at the quality of food that you can create.
Join The Cookery School @ Donnybrook Fair as it combines food and fun to celebrate the robust flavours of a restaurant-quality spring dinner party
“A good dinner party can leave guests with amazing memories of a wonderful night and this course will equip you with the skills to make it the most memorable dinner party they have ever experienced,” said Robert Jacob.
The course will run April 3rd from 7pm-9.30pm at a cost of €60 per person.
All classes take place in the purpose built, state-of-the-art cookery school, located above Donnybrook Fair fine food store. Gift vouchers available.
COURSE DETAILS
Dates: 3rd April 2014
Times: 7pm-9:30pm
Price: €60

Bookings for Spring Dinner Party Course at Donnybrook Fair, 84 Morehampton Rd, Donnybrook, Dublin 4

Website: www.donnybrookfair.ie
Tel: +353 (1) 668 3556