Restaurant-night energy, home-kitchen effort. Here's a taste of the chapter, starting with a classic Irish pairing and a steak dinner that needs only one pan.
Scallops, Black Pudding & Apple
A classic Irish combination that earns its place because sweet scallops, earthy black pudding and crisp apple simply work.
Serves 2 · Prep 15 mins · Cook 10 mins
You need
- 6 large scallops · 100g black pudding, sliced · 1 crisp eating apple
- 25g butter · 1 tbsp rapeseed oil · ½ lemon · rocket or watercress
Method
- Fry the black pudding in a dry pan until crisp on both sides; keep warm.
- Pat the scallops very dry and season. Cook in hot oil for about 90 seconds on the first side and 60–90 seconds on the second.
- Add the butter for the final 30 seconds and baste the scallops. Slice the apple very thinly.
- Arrange the black pudding, scallops and apple on two plates with rocket, lemon and the buttery pan juices.
What to pour: Albariño, Picpoul or traditional-method sparkling wine.
Steak with Irish Whiskey Peppercorn Sauce
Restaurant-night energy without restaurant-night fuss: good Irish steak, crisp potatoes and a whiskey sauce made in the same pan.
Serves 2 · Prep 10 mins · Cook 30 mins
You need
- 2 sirloin or rib-eye steaks · 400g baby potatoes
- 25g butter · 1 shallot, finely chopped · 30ml Irish whiskey
- 120ml cream · 1 tsp Dijon mustard · 1 tsp cracked black peppercorns
Method
- Boil the potatoes until nearly tender, crush lightly, drizzle with oil and roast at 220°C fan until crisp.
- Season the steaks and cook in a very hot frying pan to your liking. Rest.
- Lower the heat, cook the shallot in butter for 2 minutes, carefully add the whiskey and let it bubble.
- Stir in cream, mustard and peppercorns; simmer until thickened, add resting juices and serve.
What to pour: Rioja Reserva, Malbec or Northern Rhône Syrah.
