Kevin Dundon is the Chef/Proprietor of Dunbrody Country House Hotel & Restaurant, located in Ireland’s sunny South East. Dunbrody was established in 1997 by Kevin and his wife Catherine and has very quickly become a must-see for all foodies. It is now considered to be one of Ireland’s Premier Hotels & Restaurant. Kevin’s runs a cookery school at the hotel which is already recognised as one of the most respected in the country. Kevin has cooked for many well-known celebrities during his career including the Her Majesty, the Queen, President Bush and Bono. In 1994, he was head-hunted back to Ireland as the Executive Head Chef of the Shelbourne Hotel in Dublin, which is widely recognised as one of the most prestigious Chef appointments in Ireland.
Page Butternut Squash & Chorizo Soup
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Baby Food Purees
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Simple Rice
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Stout Baby Back Bacon Ribs
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Kevin Dundon’s Beef and Stout Stew
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Buttered Sesame Green Beans
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Macoroni and Cheese
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Traditional Christmas Pudding
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Indian Chicken Tikka Masala
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Saffron Seafood Bouillabaisse / Healthy Seafood Stew
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Rouille dressing
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One Pot Roast Beef
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Char Siu Pork Belly
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Steamed Lemon and Marmalade Sponge
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Quick Fried Rice
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Ham Fillet/Joint
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Hot-Pot Roast Fillet of Lamb on the Bone
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Dublin Coddle
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Vegetable Cooking Guide
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Butternut Squash & Chorizo Soup Serves 4 -6 There’s nothing nicer than a bowl of comforting soup and the hint of chorizo in this recipe adds a warm spicy flavour that’s delicious! If you prefer a vegetarian option just omit the chorizo. 30g butter 1 medium butternut squash, peeled and chopped in chunks 2 onions, chopped 150g Chorizo Sausage, diced in large chunks 4 cloves of garlic, crushed 5 sprig of thyme 2 litres chicken / vegetable stock, warmed 60ml white wine 4 tbsp crème Fraîche Sea salt and fresh ground pepper Set the Beaumark hotpot speed-cooker to HOTPOT FUNCTION – Speed 2 and add the butter-squash, onions, chorizo, garlic, and thyme, season well with salt and pepper. Cook for a few minutes with the lid off to carmelize the butternut squash. Then, Add the white wine and 2/3 of the stock. Press Cancel to clear the Hot-Pot function. Close the lid of the Hot-Pot speed-cooker and press the SOUP FUNCTION – SPEED 2 . When the soup is cooked, remove the lid and check if the veg are cooked through. Then using a hand blender, blitz until smooth. Add the remaining stock and check seasoning. Serve immediately with a tablespoon of Crème Fraîche on the top. 3
s e e r u P Carrot & Butternut Squash Puree 2 Carrots 250g/8 oz Butternut Squash 200ml water Chop the fruit/veg into small chunks and place in the Beaumark bowl with water. Cook on the BABY FOOD FUNCTION – SPEED 2. Then using a hand blender or processor, blitz the vegetables until a puree consistency has been achieved. If the consistency is a little too thick, you can add some water or formula to thin it down.
Apple & Pear Puree 4 Pink Lady apples, peeled and cored 2 Pears, peeled and cored 50g blueberries 50ml water Chop the fruit into small chunks and place in the Beaumark bowl with water. Cook on the BABY FOOD FUNCTION – SPEED 1. Allow the pressure to release and open the lid of the Hot-Pot. Then using a hand blender or processor, blitz the fruit until a puree consistency has been achieved. Allow to cool, then freeze in ice cube portions or baby pots. 4
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Spinach & Sweet Potato Puree 3 Sweet Potato, peeled and cut into small chunks 150g/5 oz Spinach 200ml water
Chop the sweet potato into small chunks and place in the Beaumark bowl with water and spinach. Cook on the BABY FOOD FUNCTION – SPEED 1. Using a blender or food processor, blitz the vegetables until pureed. If the consistency is a little too thick, you can add some water or formula to thin it down.
Simple Rice Serves 4 Never fill the pressure cooker more than half-way with grains and cooking liquid. Allow extra time for wild rice and brown rice and use the ratio of 1 mesure of rice to 3 measures of liquid. 250g long grain white rice (such as Basmati) 500ml Water (or vegetable stock) pinch salt Place the rice, water, salt in the Beaumark bowl. To the Bowl add the rice, water and oil. Close and lock the lid, and press the RICE FUNCTION – SPEED 2 – When time is up, release the rest of the pressure using the valve. Fluff with a fork and serve.
Stout Baby Back Bacon Ribs Serves 4
1.5 kg Rack Baby Bacon Ribs 200ml smoked barbecue sauce 300 ml stout 300 ml chicken stock warmed 2 tbsp treacle 2 tin chopped tomatoes 5 fennel seeds, lightly crushed 1 onion, sliced 4 garlic cloves, sliced Place the bacon rack in a bowl and drizzle over the barbecue sauce . Leave for 30 minutes. Then, Pour the stout, chicken stock, and treacle in the Beaumark Bowl. Stir to dissolve the treacle. Add the chopped tomato, fennel seeds, onion, garlic and thyme. Add the Put the marinated rack of bacon ribs on top of the vegetables and season with salt and pepper. Close the lid and set on MEAT/RIBS FUNCTION SPEED 2. Keep warm until needed. Coat the ribs with the sauce when serving. 6
Kevin Dundon’s Beef and Stout Stew
Serves 4
800g Rib-eye Steak, cut into 5 cm cubes 4 tbsp Rapeseed Oil 2 large onions, sliced 3 Garlic Cloves, crushed 3 Carrots cut into chunks 1 Celery Stalk, thinly sliced 1 Small Oarsnip, cut into chunks 2 Sprigs Thyme 25 g Plain Flour - optional 2 tsp Tomato Puree 500ml Stout 500ml Beef Stock, warmed Salt & Pepper to season 7
On hotpot setting, with lid removed, set on Hot-Pot, Speed 2 and caramelise the beef cubed into the Beaumark bowl, in batches, on all sides with some rapeseed oil. Season with salt and pepper. Add the onion, garlic, carrots, celery, thyme and seasoning. Cook for 3 – 5 minutes (with lid still off). Sprinkle the flour over and cook for 1 minute. Place the vegetables content into the Beaumark bowl then add the tomato purée and the stout and beef stock. Place and close the lid (Ensure the steam release valve is in the on position) and let the Beaumark hotpot speed cooker do the job. ON THE HOTPOT – SPEED 2. After the time elapses, check if the meat is cooked and soft if it is missing a little. add the another 10 minutes on the same Hot-Pot setting. (Just cancel after 10 minutes). Keep it on warm until needed and serve with some creamy mash potatoes, fresh bread and some delicious stout.
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Buttered Sesame Green beans Serves 4
400g green beans 2 tbsp butter 50 ml chicken stock Salt and pepper 2 tbsp sesame seed, toasted 1 red chilli – optional Place the vegetables in the speed-cooker pot, with butter, chicken stock and seasoning. Set the speed cooker on VEG FUNCTION AND COOK ON SPEED 2 OR 3 DEPENDING ON THE DESIRED CRUNCH.
Macaroni & Cheese Serves 6-8 500g macaroni pasta 600ml chicken stock 300ml cream Salt and pepper to season 250g grated cheddar
Optional: add 300g of diced Lardons. (bacon pieces).
Pour the pasta into the speed cooker bowl and add the cream, stock and grated cheese. Season with some salt and pepper and give a stir to combine. Close the lid and press the HOTPOT FUNCTION – SPEED 2. Do not worry if the unit does not pressurise. This is due to the cream content. To serve, remove the speed cooker bowl and let the juices settle. Invert onto a serving dish. Serve immediately with some green salad 9
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Traditional Christmas Pudding This is a family favourite and it has been passed down through the generations. It is a ‘must have’ Christmas recipe.
75g/3oz white breadcrumbs 45g/1½oz plain flour 110g/4oz dark brown sugar 110g/4oz sultanas 110g/4oz raisins 110g/4oz currants 50g/2oz nibbed/chopped almonds 50g/2oz chopped cherries 50g/2oz loosely packed mixed peel ½ teaspoon nutmeg ½ to 1 teaspoon mixed spice pinch of salt 110g/4oz/1 stick melted butter Grated zest and juice of 1 lemon 4 tablespoons brandy 2 eggs Brandy Butter: 110g/4oz butter-softened-not melted. 50g/2oz icing sugar 50ml/2floz brandy. Mix all ingredients together until thoroughly combined.
The Method The day before you make the pudding, if time allows, put the sultanas, raisins, currants, cherries and mixed peel in a large mixing bowl. Drizzle with the brandy and mix well. Cover and leave to soak overnight. Next day add in the flour, breadcrumbs, sugar, almonds, salt and spices to the soaked fruit and mix well to combine. Add lemon rind, juice, melted butter and eggs and mix well. Place in a well-greased 2lb pudding bowl. Cover with two well greased pieces of greaseproof paper making sure there is a fold across the middle. Place a double layer of tin foil, secured with string, or alternatively the lid of the pudding bowl on top. Place in the Beaumark bowl, add 200ml water and place the pudding bowl. Press HOTPOT FUNCTION ON SPEED 3. AND REPEAT AGAIN ON SPEED 3. When cold, re-cover as before with fresh paper and store till needed. On Christmas morning, reheat the pudding ON HOTPOT FUNCTION - SPEED 3 in the Speed Cookerfollowing the same process. Serve with brandy butter
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Indian Chicken Tikka Masala Serves 4 You can buy ready prepared spices mix instead of each individually. I like to use a spice company called green saffron. If you are under time strain use their ready mix pack of tikka or vindaloo they are equally delicious! www.greensaffron.com 8 chicken tights, boneless and chopped in 3 cm pieces 2 limes, juiced 1 tsp sweet paprika 1 tsp cumin seeds 1 tsp coriander seeds 2 shallots, chopped 4 garlic cloves, chopped 3 cm fresh ginger, chopped 2 green chilli, deseeded and chopped 125g natural yogurt 3 tbsp garam masala spices The Homemade Sauce 3 onions, chopped 200ml tinned chopped tomato 1 tbsp tomato puree 200ml coconut milk 60g fresh coriander, chopped 3 cm fresh ginger, grated 3 tbsp turmeric 2 tbsp garam masala 1 -2 red chilli, chopped 1 tsp lime juice
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The Method Place the chicken with the lime juice, paprika and combine and leave to marinate for 10 minutes. In a bowl of a food processor, place the cumin seeds, coriander, shallot, garlic, ginger, chilli and blitz until smooth. Remove the paste from the blender into a second bowl. Add the yogurt, garam massala. Stir and pour over the marinating chicken pieces. Cover with cling film and leave to marinate for at least 30 minutes or overnight. Meanwhile, Place in the Beaumark Hot-Pot bowl, the chooped onions, chopped tomatoes, tomato puree, coconut milk, coriander leaves, ginger, tumeric, 2 tbsp garam massala, red chilli, lime juice. Add the marinated chicken and set the function on CHICKEN FUNCTION SPEED 3. Check if the chicken is cooked after the time lapsed and press CHICKEN FUNCTION – SPEED 1 if needed to cook a bit further. Meanwhile prepare the rice if you have a second Beaumark Hot-Pot Speed Cooker and follow the rice recipe instruction.
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Saffron Seafood Bouillabaisse / Healthy Seafood Stew Serves 6
1kg of turbot fillet, monkfish, sea bass,and coldline, cut into bite-sized chunks. 300g mussels 18 Dublin bay prawns
3 litres fish stock 20ml Pernod 2 fennel bulbs, trimmed fronds kept aside 4 ripe tomatoes, roughly chopped 1 tsp of tomato purĂŠe 3 pinches of saffron 10 potatoes, steamed and quartered
Place the fish stock, Pernod, fennel, tomatoes, bouquet garni, tomato puree and saffron into the Beaumark Bowl. Add the potatoes and then pour over the fish pieces and the prawns, mussels and using the speed-cooker FISH FUNCTION – SPEED 3 ( IT WILL COOK FOR 8 MINUTES). Press again on fish speed 2 to add another 5 minutes or until the fish is just firm and the potatoes soft. Serve with Rouille Dressing and a sprinkle of tarragon
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Rouille Dressing This is my ultimate dressing to spread on breads and is the perfect garnish to serve with any fish such as bouillabaisse, grilled mackerel, etc.
Serves 4 2 large potato, 2 egg yolks 2 cloves garlic, crushed 3 pinches of saffron strands 250ml extra virgin olive oil sea salt and freshly ground black pepper
Place the potato in the Beaumark bowl, and add a few drops of water. Close the lid and set the VEG FUNCTION – SPEED 3. In the meantime, Crush the saffron strands, and combine with 2 tbsp of boiling water in a small bowl to soak. Then peel and mash the potato to a smooth puree. Set aside to cool slightly. Weigh 85g of potato and egg yolk into a bowl with garlic, saffron mixture and seasoning and combine well. Pour in the olive oil very slowly, beating steadily with a wooden spoon as if making mayonnaise, until you have a thick glossy sauce. Correct the seasoning. Pour the sauce into a bowl and refrigerate. This can be made a day before you need it, and it will hold up fairly well for 2-3 days covered in the fridge. 15
One Pot Roast Beef Serves 4
2 kg Beef roast ½ garlic head, crushed 3 onions, roughly chopped 1 tbsp chopped herbs (parsley/rosemary) 3 carrots cut into chunks 400 ml beef stock 100 ml red wine
Season the beef roast with salt and pepper. Set the hotpot function on Speed 3 with the lid off and wait for the bowl to heat up. Carmelise all sides of the beef roast. Add the garlic, onion, herbs, carrots, beef stock and red wine. Season with some salt and pepper. Lock the lid and with the HOTPOT FUCNTION still ON SPEED 3. Check on the roast for tenderness. Remove the lid again and add the potatoes. Lock lid back on the speed-cooker and set on VEG FUNCTION SPEED 1. Serve the pot roast
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Char Siu Pork Belly 50ml light soy sauce 2 tablespoons dry sherry 750ml chicken stock 100ml char siu sauce 1kg pork belly, trimmed 2 tablespoons honey 2 teaspoons sesame oil 1 table-spoon oil Steamed Rice and steamed Asian greens, to serve Add soy sauce, sherry, stock and half the char siu sauce in the bowl of a the Beaumark Hot-Pot with the pork. Coat the pork and Cook ON MEAT FUNCTION SPEED 2. Check if the pork is tender and remove pork from the Hot-Pot Speed Cooker. Keep aside 200ml cooking liquid. Cut pork into 12 even-sized pieces. Combine honey, sesame oil and remaining char siu in a bowl. Heat oil in a large frying pan over medium-high heat. Add pork. Cook, brushing with char sui mixture, for 5 to 10 minutes, until brown and coated. Meanwhile, place reserved cooking liquid in a small saucepan over medium-high heat. Bring to the boil. Reduce heat to low. Simmer 3 minutes or until slightly thickened. If you cant find char siu sauce here is a quick version ; 1/3 cup hoisin sauce 1/4 cup honey 1/4 cup soy sauce 3 tablespoons dry sherry 1 teaspoon Chinese five spice powder In a small bowl, mix together Hoisin sauce, honey, soy sauce, sherry, and five spice powder. 17
Steamed lemon and Marmalade sponge Four individual Puddings
110g butter, softened 85g caster sugar 1 lemon zest + juice 1 vanilla pod seeds 2 eggs 110g Self-raising flour 4 tbsp honey or golden syrup
You will need 4 small pudding bowls for this recipe. Grease the pudding bowls with butter and dust with some flour. Keep aside. Spoon in a generous tablespoon of honey and then the same of marmalade. Next, in a glass bowl, cream the butter, caster sugar, lemon zest, vanilla pod. Add in the eggs then, add the flour and lemon juice. Combine until smooth. Fill each pudding bowl to three quarters. Butter the underside of a piece of parchment paper and loosely cover the bowl. Add a layer of tin foil to hold the parchment in place. Place 100ml boiling water in the Beaumark Speed-cooker bowl then add the individuals pudding bowls and close the lid . Cook on the HOTPOT FUNCTION – SPEED 2. Serve the pudding hot from the Hot-Pot speed-cooker with custard.
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QUICK FRIED RICE SERVE 4 -6 2 eggs 400g ham leftover, chooped 2 spring onion, chopped 1 garlic cloves 1 pieces ginger, grated 2 tsp sesame oil 400g rice, washed 2 tsp soy sauce 800ml water – or chicken stock –vegetable stock Add contents to Beaumark Bowl and Press the Rice Function
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Ham Fillet/Joint Serves 8
Ingredients. 2kg Fillet joint of Ham Method. Place joint in Hot-Pot Bowl. Add 200ml water. Place lid on and lock. Press meat function and adjust to speed 3. Suggestion. Serve with Green Cabbage. After your Ham is cooked and removed from your HotPot, use the remaining water in your Hot-Pot to do your cabbage. [1 head of cabbage is adequate]. Clean and chop your cabbage. Place in the Hot-Pot Bowl. Place lid and lock. Press the Veg Button on speed 1. When the cooker starts to count down on the timer, cancel after 5 minutes. Release pressure and serve.
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Hot-Pot Roast Fillet of Lamb on the bone Serves 4 2 kg Fillet of Lamb on the bone ½ garlic head, crushed 3 onions, roughly chopped 1 tbsp chopped herbs (parsley/rosemary) 3 carrots cut into chunks 400 ml Vegetable stock 100 ml red wine Salt & Pepper to season 4 large Potatoes [quartered] Season the Lamb roast with salt and pepper. Set the Hotpot function on Meat speed with the lid off and allow the bowl to heat up. Caramelise all sides of the Lamb joint. Add the garlic, onion, herbs, carrots, beef stock and red wine. Season with some salt and pepper. Lock the lid and press the Meat FUNCTION ON SPEED 3. Check on the roast for tenderness. Remove the lid and add the potatoes. Lock lid back on the speed cooker and set on VEG FUNCTION SPEED 1. Serve the pot roast
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Dublin Coddle Serves 4 Ingredients. 1kg Ham / Bacon..cubed 1kg Pork Sausages. 1 Large white onion Chopped. 2 Lambs Kidneys. cubed 4 Large Potatoes . Cubed [Do not add salt]. Place all ingredients into Hot-Pot Bowl. Add 2.5lt of cold water. Close lid and lock. Press Hot-Pot function on Speed 1. Serve with some crusty bread rolls. Coddle is an Irish dish which is often made to use up leftovers, and therefore without a specific recipe. However, it most commonly consists of layers of roughly sliced pork sausages and rashers with sliced potatoes and onions.
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Portion Size
Cooking Time (minutes)
Asparagus whole spears Beets 1/4-inch slices Beets Whole, large Beets Whole, small red peppers Quartered Broccoli Florets or Spears Sprouts Whole Cabbage, Halved Baby Carrots Carrots 1-inch slices Cauliflower Florets Chestnuts unpeeled Corn on the cob Whole Ears Fennel bulb Sliced Green beans Fresh or frozen Kale Coarsely chopped Leeks Sliced Onions Whole, medium Parsnips 2-inch pieces Peas Frozen and fresh Potatoes, regular Medium size, quartered Potatoes, regular Small, whole Potatoes, new Small, whole Pumpkin 1 to 2 inch slices Swedes Quartered Savoy cabbage Halved Spinach, frozen n/a Squash, butternut 1-inch slices Sweet potato 2-inch cubes Turnips Slices or cubes, 1-inch thick
2 -3 4-5 25 - 30 15 - 20 3 -4 4 -5 4-5 5 -6 4-7 3 -4 2 -3 7 -9 3 -6 2-3 1 -2 1-3 2-4 2 -4 3 -4 1 -2 5 -7 5-8 4 -5 3-4 8 -12 6 -8 2-4 3-4 5 -6 3 to 5 23
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