Dingle Bay Bananas

Dingle Bay Bananas

ingredients

– bananas
– brown sugar
– liquor (Malibu or Cointreau)
– butter
– cream or ice cream
– fresh strawberries or raspberries

preparation

Slice bananas and cook in a hot pan in butter. Use under-ripe bananas as ripe bananas will turn to mush. Sprinkle on a little brown sugar to caramelize.

Flame with liquor to seal in flavour.

Serve with cream or ice cream. Add a few fresh strawberries or raspberries if in season.

Thanks to Peter O’Connor of O’Connor’s Secret Garden Bistro for the dish which he demonstrated at Alton Food Festival.

Colcannon potatoes

Colcannon potatoes

ingredients

– part boiled potatoes
– fresh spring greens
– scallion (large spring onion)
– butter

preparation

Sliced boiled potatoes (these are more than par boiled but not fully cooked that they are soft), sliced fresh spring greens (must be green not white), sliced scallion, are added to a hot pan and cooked in butter.

Serve as the vegetable dish. Ideal to go with Bantry Bay Beef.

Thanks to Peter O’Connor of O’Connor’s Secret Garden Bistro for the dish which he demonstrated at the Alton Food Festival.

Bantry Bay Beef

Bantry Bay Beef

ingredients

– 8oz steak
– couple of mushrooms
– sprinkling of rock salt and black pepper
– shot of whiskey or brandy
– medium onion
– sprig of parsley or watercress
– tomatoes
– cream
– wine

preparation

Slice the steak and mushrooms and add to a hot pan to which you have added a drop of olive oil. Sprinkle on rock salt and black pepper for seasoning.

Cook until steak is medium rare or to taste.

Flame with a shot of whiskey or brandy. This helps to seal in the flavour.

Mix wine and about a quarter of a small pot of double cream. Add to the hot pan.

Cook until cream has started to thicken.

Serve with a sprig of parsley or watercress, tomatoes and colcannon potatoes.

Many thanks to Peter O’Connor of O’Connor’s Secret Garden Bistro for this dish which he demonstrated at the Alton Food Festival.