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Restaurant Review: Rayanne House

There’s a quiet serenity as we sit looking out the large open bay windows. Candles provide the lighting; in the distance beyond lush, green trees is a hint of the Irish Sea. Inside we receive a toasty warm welcome from one half of the husband and wife team who run Rayanne House.

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Getting to know… Alain Kerloc’h, Ox Belfast

Getting to know… Alain Kerloc’h, Ox Belfast

I couldn’t think of a better person to start our new ‘Getting to know…’ feature than Alain Kerloc’h, restaurant manager and co-owner of Ox Belfast. Alain has been working in the hospitality industry since 1990 and not only is his restaurant Forked’s favourite in the North, he’s been a great friend of the site, too. So sit back and get to know Alain a little better…

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Interview: Antonio Carluccio

It’s an ominous sign. An interview is requested. An email returns, requesting a list of questions. Suddenly I’m in the middle of two PR companies and someone decides that about a third of what I’d planned to discuss is a no go.

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Restaurant Review: Critics’ Table at James Street South

There’s something courageous putting yourself out there for criticism. Sure, it’s what chefs do every day, with every element, every dish that leaves a kitchen. Every morsel and flavour is there to be criticised by those spending their hard-earned money. But mostly it’s done in hushed whispers at the table, our Northern Irish restaurant temperament mirroring the Lego Movie’s ‘Everything is Awesome’ mantra out loud instead of our real thoughts.

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Goats Cheese and Beetroot Salad

To celebrate National Vegetarian Week, Home Restaurant has provided us with this and two other recipes (Herb Gnocci wild mushroom ragout, rocket and fennel salad; Salt and Chilli Tofu). 

Ingredients
2 beetroots washed
100mls balsamic vinegar
1tsp brown sugar
250g rindless goats cheese
2tbsp walnut oil
150mls whole milk
1 head of yellow or red chicory
1 Granny Smith apple, sliced
25g walnut halves
25g castor sugar
25mls water
50g baby watercress
1 punnet pea shoots
2 stalks of blanched asparagus, thinly sliced
1tbsp cider vinegar
1tsp Dijon mustard
100mls rapeseed oil

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Herb gnocchi, wild mushroom ragout, rocket & fennel salad

To celebrate National Vegetarian Week, Home Restaurant has provided us with this and two other recipes (Goats Cheese and Beetroot Salad; Salt and Chilli Tofu). 

For the herb gnocchi:

250g mashed potato
1 egg yolk
40g plain flour
40g potato starch
1tbsp chopped parsley
1tbsp chopped tarragon

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Salt and Chilli Tofu, Napa Slaw and Chilli Jam

To celebrate National Vegetarian Week, Home Restaurant has provided us with this and two other recipes (Goats Cheese and Beetroot Salad; Herb gnocchi, wild mushroom ragout, rocket & fennel salad). 
Ingredients
1 small block of silken tofu, available from Asian supermarkets
150g rice flour
150g potato starch
200mls sparkling water

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Buttermilk Panna Cotta with rhubarb and sugar glazed barmbrack

BUTTERMILK PANNA COTTA WITH RHUBARB AND SUGAR GLAZED BARMBRACK

 This dessert is kind of like rhubarb and custard.  The buttermilk cream is somehow very light yet rich and satisfying.  The addition of buttermilk gives an intriguing balance and allows me to claim this Panna Cotta as an Ulster recipe.

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Brown soda frittata with scallions and smoked salmon curls

Eggs, smoked salmon and brown soda bread have always been a classic combination. To add avocado and turn it into a frittata is a bit wacky – it works well though – Italian Irish Fusion!

SERVES 4-6

INGREDIENTS:

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Seared prawns with chilli gremolata and pasta

Chef Paul Rankin has combined his knowledge of local Irish produce with his love of Italian food to create an Irish-Italian fusion recipe inspired by the Giro D’Italia. Full of fresh ingredients, these recipes are made for getting you on your bike and generating the maximum pedal power.

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