RTE’S ‘NO SALT CHEF’ BRIAN McDERMOTT JOINS THE DONEGAL DAILY TEAM

first_imgHe’s one of the country’s top chefs and he’s joining Donegal Daily to give you all the best recipes and tips around the kitchen.Chef Brian McDermott will bring our readers tips and recipes every Friday.Brian McDermott doesn’t just think about food, he thinks about how it should be cooked so we get the maximum benefit.That’s why the Moville man is one of the most sought-after chefs from everyone from RTE’s Afternoon Show to countless radio shows across the airwaves. And now every Friday you can log on to Donegal Daily to get a simple yet wholesome recipe straight from Brian’s kitchen.DONEGAL DAILY’S FEELGOOD FRIDAY DISH This dish is so simple to make and it’s a real winner. My one-pot comfort style of food that appeals to the whole family. It’s healthy and nutritious. Give it a go and this recipe will become a firm favourite in your house I promise. Recipe: Lamb & Barley Hot Pot Serves: 6Ingredients:600g Diced Lamb2 Small Onions Diced2 Sticks Celery thinly sliced2 Carrots Diced 2 Parsnips Diced3 Cloves Garlic2 Bay Leaves2 Sprigs Fresh Thyme 100g Barley4 Medium PotatoesFresh Ground Pepper1 Table Spoon Rapeseed Oil500ml Vegetable StockFresh ParsleyMethod:Preheat Oven 170 °CCook the barley in boiling water for approx. 25 minutes. Drain and leave aside.Heat a casserole dish, add the oil and lightly colour the diced lamb. Add the garlic, onion, bay leaf and thyme then sweat for minutes on lower heat.Season with pepper and add the carrots, parsnips and celery and continue to cook for further minutes. Add the cooked barley followed by the warm stock.Cover with a lid & simmer for approx. 40 minutes or until lamb is tender.While lamb is cooking peel and thinly slice the potatoes. Pan fry potatoes in rapeseed oil turning all the time. Season with pepper and fresh thyme.Arrange slices of potatoes on top of lamb and place in oven for 15 minutes.Brian’s Top Tip:Make using leftover cooked lamb from your Sunday roast or try replacing lamb with beef and add some GuinnessBrian on the Afternoon Show!Brian gives Daithi a few tips (not that he needs them!)Cookery School – Brian has his own Cookery School here in Donegal attracting clients from all corners of Ireland. http://www.thenosaltchef.com/#/cookery-school/His own Kitchen Studio – Brian has invested 100K in a purpose built Kitchen Studio in Moville to produce HD Video and multimedia content to ensure he remains innovative to meet the demand for smart phone and tablet content.Food Festivals – Brian headlines all the major festivals and events nationally. Brian is also MC for numerous events.Brian is now on a par with Irelands Top Chefs See Video Content and gallery at http://www.thenosaltchef.com/#/demonstrations/RTE’S ‘NO SALT CHEF’ BRIAN McDERMOTT JOINS THE DONEGAL DAILY TEAM was last modified: February 6th, 2015 by StephenShare this:Click to share on Facebook (Opens in new window)Click to share on Twitter (Opens in new window)Click to share on LinkedIn (Opens in new window)Click to share on Reddit (Opens in new window)Click to share on Pocket (Opens in new window)Click to share on Telegram (Opens in new window)Click to share on WhatsApp (Opens in new window)Click to share on Skype (Opens in new window)Click to print (Opens in new window)Tags:Brian McDermottchefdonegalNo Salt ChefrecipesTipslast_img

Post A Comment

Your email address will not be published. Required fields are marked *