Irish Independent ... WEEKEND Magazine.. 26 th January 2013

 MASTER CHEF.... Sharing the secrets and skills of a professional kitchen....

BACK TO BASICS ...... Oven Baked Chicken & Ratatouille

"Mirror , Mirror on the Wall ... Little Black Dress .. I will soon be slipping into thee with ease"

As January is coming to an end , let's give the diet a final boost . Here is another delicious and enticing everyday recipe. Based on the classic  "Ratatouille ", a dish that can be made quickly and economically , using readily available fresh vegetables and served with an oven roasted breast of chicken, very low in fat .
This is by all means a " Back to Basics ". What with today's quest for innovation and new taste sensations, it's easy to forget just how delicious ,fulfilling and above all healthy a classic recipe can be .
The Ratatouille can be prepared at short notice or well in advance  and can be served as an accompaniment or as a complete well balanced meal . Use what you need and freeze the rest . The choice is yours .

Metro Herald , Tuesday 8th January , 2013

 Metro Herald......Food News with Daragh Reddin .

LE DETOX ...... Bouillabaisse Style Fish Stew

A Helping hand to get you Back snugly fitted in your Little Black Dress .

Here is a  Fast,Simple yet Delicious Bouillabaisse Style Fish Stew Guaranteed to help, in shedding those extra pounds while clearing your inner temple of sluggishness and that bloated feeling.
 Now that all the Christmas and New Year's indulgences are well behind us, with only distant and languishing memories, when you've eaten like a Queen and probably worked your way through an extensive list of Fine Wines and Champagne , What better way to Boost Start the New Year with a New You and get toned up.
As with all recipes , what you put into it , is going to influence the final dish . So , While you can buy Fish stock cubes these days which although ok ( very high salt content ) , will not give you as good a result as making your own. Fortunately , Fish stock doesn't take long to make and doesn't need hours of brewing and simmering. If you can chat up your Fishmonger ( If he is the handsome rugged type , could be fun!!! , Might be a bit on the smelly side but nothing that a good hose down wouldn't sort out  ), plus ,  he 'll probably give you the Fish bones for free .

THE GREENHOUSE Restaurant. Dawson street , Dublin , @-the-GREENHOUSE

Anyone out there who is passionate about food , A visit to " The GREENHOUSE " on Dawson street IS A MUST .

Head Chef Mickael Viljanen leads a dedicated brigade , serving cuisine that is worthy of a Michelin star status . I am surprised that The Star isn't here yet .

This was my 3 rd visit to The GREENHOUSE and I was not disappointed once more by the carefully balanced dishes that changes with the season and presented with refined elegance .
On stunning Mongolfiere plates , were works of Art , One could almost believe that Renoir was on duty en passe.

Mickael Viljanen 's approach is restrained & minimalist but most of all, it is focused on pure clean flavours with unexpected contrasts, temperatures and textures. This is without doubt in my mind ONE OF DUBLIN BEST RESTAURANT and offering amazing value. A 3 course lunch inclusive of tea or coffee & petit fours will only set you back  €50.

Irish Independent..... Mistletoe Magazine Dec 2012

Jazz up your Christmas table with those edible baubles. They would make ideal gifts as well. As featured in the  Irish Independent / Mistletoe Magazine / Dec 2012.

Go to www.independent.ie/mistletoe for more recipes on page 75 and a short video on the iMagazine with ideas about stylish entertaining .



"CHRISTMAS LUNCH " All wrapped up .... Venison Carbonade & Glazed Shallot Tarte Tatin

GLAZED SHALLOTS TARTE TATIN (makes 12)

This can be made well in advance and reheated.

800 gr of medium sized shallots (peeled) place in a pan with

125ml of chicken / veg stock

40gr unsalted butter

1tsp of salt and 1tsp of caster sugar.

Bring to a simmer than cover and cook over a low heat for 15min. Stir. Turn the heat up to medium and cook uncovered until all the stock evaporated and the shallots are coated in a thick buttery sauce. With a spoon drop in 2 shallots into your cup cake tray and some of the sauce. Cover with a round dish of frozen puff pastry and bake in a pre-heated oven at 2000C for 10min.