In partnership with Tourism Ireland, we’re bringing you two of Kevin Dundon’s classic Irish recipes in honor of St. Patrick’s Day.
Kevin Dundon is one of Ireland’s great culinary ambassadors, and will be joining the roster of critically acclaimed chefs at this year’s Festival thanks to Tourism Ireland. Boasting a new generation of chefs, restaurateurs and artisan producers, Ireland is cooking up a foodie scene as dynamic as it is delicious — there has never been a better time to taste Ireland’s fabulous cuisine!
Arthurstown Fish Chowder
- 55 g (4 tbsp) butter
- 1 small onion, diced
- 1 leek, trimmed and diced
- 1 small carrot, diced
- 1 potato, cubed
- 55 g smoked salmon slices, cut into julienne about 5mm thick
- 125 ml dry white wine
- 425 ml fish stock or water
- 280 g mixed fresh fish fillets (such as cod, haddock, hake and salmon), skinned and cut into bite-sized pieces
- 12 raw dublin bay prawns (langoustines) or large tiger prawns (jumbo shrimp), peeled and deveined
- 140 g (5oz) mussels, scrubbed
- 1 tblsp chopped tarragon
- 200 ml pouring (light) cream
- salt and black pepper
- Heat a large saucepan over a medium heat. Add the butter and, once it is foaming, tip in the onion, leek, carrot, potato and smoked salmon. Saute for 2–3 minutes until softened.
- Pour the wine into the pan and allow the liquid to reduce by half.
- Add the fish stock or water and bring to a simmer, then add the fresh fish and shellfish.
- Reduce the heat and return the pan to a simmer. Add the tarragon and cream, then season with salt and black pepper to taste. Cover with a lid and simmer gently for a further 2–3 minutes until the fish and prawns are tender and all of the mussels have opened (discard any mussels that do not).
- To serve, ladle the chowder into warmed serving bowls, piling plenty of the fish and shellfish into the centre of each bowl. Serve with chunks of crusty bread.
Pulled Corned Beef
This comforting broth has the flavour of home at Easter for me. You’ll need brisket or silverside for this recipe, and the cooking process is long and slow, but it makes the meat tender and juicy.
- 1.5kg (3 1/4lb) corned beef silverside (bottom round), cut in half
- 250ml (1 cup) beer
- 2 oranges, halved
- 1 garlic bulb, crushed
- 1 bay leaf
- 2 sprigs of thyme
- 4 tbsp honey
- 4 tbsp sherry vinegar
- 1 tsp mustard seeds
- 3 star anise
- 2 tsp black peppercorns
- 500ml (2 cups) water
- 1 onion, cut into wedges
- 500g (1lb 2oz) potatoes (or 4 potatoes), quartered
- 500g (1lb 2oz) baby carrots (or 4 carrots cut into batons about 6cm/2 1/2 inches long)
- 200g (7oz) baby turnips (or 1/4 large turnip cut into small chunks)
- 1 small head of cabbage, about 300g (10 1/2oz), cut into wedges
Place the beef in a large saucepan with the beer, oranges, garlic, bay leaf, thyme sprigs, honey, vinegar, spices and peppercorns and cover with water. Put a lid on the pan and bring to the boil, then reduce the heat and simmer for about 2 1/2–3 hours, topping up the water during cooking if necessary, until a fork can be easily inserted into the centre of the meat. Carefully remove the beef and put it on a cutting board to rest for about for 10 minutes.
Add the 500ml (2 cups) of water to the pan and bring to the boil over a medium heat. Put in the vegetables and bring back up to the boil. Reduce the heat to a low simmer and cook for 15–20 minutes until the vegetables are tender. Discard the orange pieces.
Use 2 forks to pull the meat apart. Divide it between bowls and serve with the broth and vegetables.