FOOD A Taste of Home

Taste of Home Taste of Home

Flogas is delighted to be partnering with Kevin Dundon of Dunbrody House Hotel to bring you this delicious easy dinner menu, full of locally- sourced ingredients and perfect for summer evenings

Kevin Dundon BEETROOT, BLUE CHEESE SALAD (Serves 4) (Remove the bacon to make this salad a vegetarian course!) 1 tbsp olive oil plus extra for the dressing 200g streaky bacon, chopped 1-2 shallots, chopped 1 garlic clove, chopped 2 cooked beetroots, cut into wedges 3 tbsp balsamic vinegar 2 tbsp mixed seeds 200g fresh salad leaves 50g Cashel Blue cheese, crumbled into pieces. Salt & pepper

Place a sauté pan over medium heat and drizzle some olive oil. Add the bacon and cook for a minute or so. Add the shallot and garlic and continue to cook for a further minute. Add the beetroot to the pan and drizzle some balsamic vinegar over. Remove from the heat and set aside.

In a bowl, add the salad leaves, seeds and season well. Add the cooled beetroot mixture and toss to combine.

Check the seasoning, transfer into serving bowls and add the blue cheese.

GRILLED CHICKEN BURGER (Serves 4)

4 chicken fillets, butterflied 2 tbsp oil 1 chilli flakes, chopped 100g mayonnaise 2 garlic cloves 2 tbsp oregano leaves, roughly chopped 1 shallot, chopped 1 lime juice 200g cherry tomatoes, quartered 1 red onion, chopped 80g baby salad leaves 4 burger buns Salt and pepper

Heat a griddle pan to a medium heat.

Drizzle the chicken fillet pieces with oil and place the chicken fillet on the grill. Cook for 4–6 minutes on each side or until cooked through. Season well with salt, pepper and chilli flakes. Remove from the griddle pan and rest for 1–2 minutes.

In the meantime, in a small bowl, combine the mayonnaise, shallots, garlic, herbs, and lime.

Toast the burger buns.

When ready, spread some mayonnaise mixture on the buns and add some cherry tomatoes, red onion slices, salad leaves and add the grilled chicken and burger bun.

PEAR AND RASPBERRY BAKEWELL TART

(Serves 6)

300g sweet pastry or sweet shortcrust pastry 100g softened butter 100g icing sugar 100g ground almonds 25g cornflour 2 large eggs 50g flaked almonds 4 pears, halved 100g raspberry jam

First, roll out the pastry on a lightly floured surface. Prepare an 8” tart tin by lightly greasing and line with the pastry. Carefully press into the edges and trim. Spread the raspberry jam on the tart base and place in the fridge until needed.

To continue, make the frangipane. Place the butter, sugar, ground almonds, cornflour and eggs into a bowl and beat until the mixture is smooth in texture. Pour the mixture over the pastry, and place the halved pears on top. Sprinkle with the flaked almonds.

Place in a preheated oven at 180C/350F for 30–40 minutes until golden brown on top. Remove the Bakewell tart from the oven and set aside to cool for five minutes.

Sprinkle with icing sugar or glaze with some warmed apricot jam.

Serve still warm or at room temperature.