Good Aetin’


Chapter OneClare, if you would like to talk to me about your recent visit my number is xxxxxxxxxx. Regards, Ross.

Gulp. It was a direct message to my Twitter account from Ross Lewis, exec chef and co-owner of Chapter One. I’d tweeted a few very positive messages about my recent (and first ever) dining experience at his renowned restaurant, plus one tweet expressing [slight] disappointment with my steak. Could he really be upset about an honest tweet regarding sinew?

Far from it. Ross was upset about my disappointment, not that I tweeted about it. He told me the particular cut of steak on the menu that night is a “heartbreak” for him because while it’s the most flavourful cut it has potential to have sinew hidden deep inside the meat. Upon delivery he can cut the meat to check for sinew and see nothing; but later a steak sliced from that bigger cut could have a bit of the stringy white tissue that’s not visible on the surface but reveals itself only when the diner cuts into it. So the majority of people who order it will get the most savoury, beautiful steak they’ve ever had but a few might get a bit of tough sinew in their meat.

I could hear his genuine frustration that I ended up being one of those few; for the next 20 minutes we talked candidly about food and cooking like two people who spend breakfast talking about lunch and who eat lunch whilst talking about what to cook for dinner (read: obsessed!). It was a proper chat between two food enthusiasts and for that 20 minutes I forgot I was talking to a Michelin-starred chef. He was down-to-earth and sincere, and his passion and dedication to his craft was obvious. This is one chef who doesn’t rest on his laurels.

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LA Mushrooms

I don’t think it’s commonly used here in Ireland but in California we describe uber-healthy, slightly hippie food/people/things as “crunchy,” which is short for “crunchy granola.” For example, you might go to a “crunchy” shop to get organic spelt flour, maple oat syrup and some flax seed crackers. Or my sister might describe her vegan friend who only wears vegetarian shoes and hemp clothing as “super crunchy.”

LA Surfers But you don’t have to be stuck in the ‘60s, buy only organic and drive a low-emission vehicle to appreciate wholesome food, and when we were back in my hometown of Los Angeles on holidays recently I was reminded of the sheer variety of crunchy food available at shops and restaurants there. It also made me realise how much I miss being able to find a great beetroot and cashew cheese sandwich on sprouted grain toast or a green antioxidant smoothie without having to look very far. As Californians are generally active and health-conscious, there’s a wealth of interesting nourishing fare available at a number of places.

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dinner apps better

I’m always up for a challenge, especially when it comes to cooking a meal. But when I received all my guests’ dietary likes/dislikes before a recent dinner party, even I found it a bit daunting.

Sinead and Aoife don’t like shellfish; Sinead also dislikes anything with too many spices and has a relatively severe dislike of mushrooms; Aoife also doesn’t like “fishy fish” and lamb; Ciara has a “thing” with chicken and happens to be pregnant, so no unpasteurized cheese or rare anything. Grainne, on the other hand, will eat anything but considering all the other girls’ fickle palates it was neither here nor there.

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I was recently chatting with a girl who works at a Chinese takeaway near my house, and she told me that most Irish who order from her restaurant request “no veg.” For example, they’d order a Kung Po Chicken, “no veg,” which means all they want is chicken, peanuts and sauce. Another interesting observation is that many prefer to get it with chips (French fries) – a common side dish offered by nearly all the Chinese restaurants around here – rather than with white rice. It should also be noted that one can also get onion rings, sausages or chicken nuggets on the side. These are all items you’d find on the menu of a Chinese restaurant in Drogheda and all are wildly popular.

Some Irish cite the over boiled turnips, waterlogged carrots and mushy peas cooked by their mums for their dislike of veg. The memories of such unappetizing dishes as Sopping Broccoli Surprise has been to painful to overcome, but the real victims here are the vegetables. Flagrantly tossed aside in favor of deep-fried starches and processed carbohydrates, the gorgeous mushrooms, onions and bell peppers of Ireland face slow deteoriation and even death on supermarket shelves. So in the interest of vegetables, I’d like to share my recipe for Vegetarian Stuffed Mushrooms, which are savory and delicious and gives vegetables the recognition they deserve. Go on, give vegetables a chance!

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My friend Sinead is a new mother and working hard to get her “5 a day” of fruit and veg. My friend Aoife is always trying to eat healthy. I’m making an effort to stay away from the tempting variety of cakes and sweets that seem to be everywhere here in Ireland.

These Wholemeal Blueberry & Lemon Muffins fit the bill for all of us. Made with wholemeal flour (different from whole wheat flour), yogurt and lots of blueberries (known as one of the foremost “superfoods”), these are delicious and relatively healthy. Calorie-wise these clock in at around 230 calories a piece with a good amount of fiber and loads of antioxidants. Enjoy for breakfast or as a satisfying mid-afternoon snack!

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