Dublin – That Alice

The flip side – Chinese Courgette Pancakes

Growing up Pancake Tuesday was a pretty significant day on the calendar, despite the fact that it marked the beginning of lent and that meant giving up sweets and putting any money you had in the Trócaire box. It also signalled that winter might be coming to an end (well it wasn’t as dark when you left school) and even better St. Patrick’s Day was around the corner. That meant a green ice cream and then not long after Easter beckoned, full of creme eggs and the promise of roast lamb. I knew there was good eating ahead…

Firstly though there were pancakes to be had. Time to stuff your face with stacks of flat round friends sprinkled with sugar, lemon and butter drizzling around your hands. I adore this distinctly Irish way of eating them and I’ve got the easy, old school pancake recipe here . I’m so tempted to have them for dinner but my sweet tooth has been replaced by an Asian tooth (if that’s a thing?) and it’s Chinese New Year so these Chinese Courgette Pancakes ticked all the boxes. They are simple, as a pancake should be, and I serve them with my version of Ching-He Huang’s dipping sauce. They also make a great breakfast and they happen to be dairy-free. Go on, take a whisk…

INGREDIENTS

1 courgette
1 bunch spring onions, green bits removed, sliced finely
4 medium eggs
80g buckwheat flour (or any flour you have)
1 tsp Chinese five spice
1 tbsp toasted sesame oil

Dipping sauce
2 tbsp soy sauce
2 tbsp Chinese vinegar or mirin
½ red chilli, deseeded & finely sliced
1 clove garlic, peeled & finely sliced
1 tsp parsley leaves and stems, finely chopped

METHOD
Turn your oven on to warming (100c) and put a plate in.
Wash your courgette and slice up using a mandolin if you have one, if not use a box grater.
Into a large bowl, crack your eggs and whisk together with a fork. Add in the flour, Chinese five spice and sesame oil. Mix this all together well and leave for 15 mins. Meanwhile mix together your dipping sauce ingredients in a small bowl.
Your batter will seem too dry for a pancake batter but the water from the courgette should start to seep out and make it looser. Give it a mix and see. If it’s still not loose enough for pancake batter after 15 mins or so, you can add a little water to loosen it. Make sure to mix well.
Get a non-stick pan on medium to high heat. Have oil ready for frying and some kitchen roll handy. This and having an oven on warming in the best way to make lots of pancakes.
Using a big spoon or small ladel scoop out a spoon of your batter and get it into the pan, making it into a circular shape. It will cook really fast, less than a minute each side. When the edges look cooked, turn with a fish slice or flip if you are brave. Cook on the other side and then remove from the pan and pop into the warming oven. Keep the kitchen roll close by to wipe the pan out between cakes (off the heat!) to avoid too burning the oil and tainting your pancakes. You will have a stack ready to go in no time.
Serve them piled high with dipping sauce and a little Sriracha.

Happy Pancake Day!

Veganuary. What I’ve learned so far…

I’m more than half way through Veganuary now and so far so good. Here some of my surprising observations, other than it being an easy way to wean yourself off cake and beer after Christmas..

Sprout breakfast

Breakfast on the run

3FE Brunch

It’s not the meat that’s the hard bit – it’s the dairy.

Meat and fish are surprisingly easy to cut out. That’s the straightforward bit. But the dairy, oh the dairy! Normally not eating meat I’d throw in a bit of cheese. Feta would solve a lot of problems. Or eggs. But these options are obviously gone. Then there’s also the not so obvious. The most bizarre things have milk in them – like dry roasted peanuts?! There is a lot of labelling reading and googling while shopping. But probably what I miss the absolute most is my daily flat white. Almond, soy, rice milk – they don’t cut it. They’re not meant to be served heated. Not to mention that fact that they are mostly water. A flat white is what I long for not bacon or steak like I originally thought it would be…

You really have to think before you drink

I knew Veganuary would mean laying off my favourite whiskey sours (made frothy with a little egg white). But I hadn’t factored in that most wine and beer are not vegan. These alcohols are filtered through fining agents to remove protein, yeast, cloudiness etc can involve anything from casein (milk protein) to chitin (fiber from crustacean shells), egg albumen (derived from egg whites), fish oil, gelatin and isinglass can be used. Thankfully there are lots of newer winemakers that are vegan-friendly using plant casein, limestone or silica gel for this process. You just have to do more label reading. If it’s vegan friendly it will say it. O’Briens have a really good selection and I picked up a few bottles in Dunnes Stores. I also called ahead at Forest Avenue the other night and they had two really good wines to choose from. Oh and Guinness is fully vegan as of last year so that’s keeping me fairly happy.

At Forest Avenue

Guinness at O’Briens

Vegan friendly from Dunnes Stores

You have to be organised

It does take some planning to eat well and enjoyably as a vegan. We were filming just outside of the city the first week, in an beautiful location where the was food delightfully homely but everything had meat or dairy. I ended up eating a wrap with just cucumber, peppers and lettuce, toasted. No sauce, oil, nothing. The lady who made it said ‘Don’t choke on it now, I’d hate that to be my last meal’ as she looked at my ravenous face…

I learnt my lesson – call ahead! Most places are happy to accommodate with a bit of notice. Last week was much better. I had an incredible experience at Forest Avenue where they not only had a vegan tasting menu available the chef also sent us out a few extra tastes and mine were all vegan. Not once did I feel awkward. And the food was amazing.

You will eat better

There’s no way around the fact that you’re going to eat a lot more plants. And more lentils, beans, nuts, seeds – all those things you usually buy and then forget about and you end up spilling all over the cupboard (maybe that’s just me). By default you won’t eat as much baked goods, mostly full of dairy and eggs. I’ve had a weird amount of birthdays so far in January and not had ANY cake. The most painful being TWO pavlovas in my house in one week. (Thanks Halina). And as I said there is a lot of label reading so you’re going to think more about what’s actually in everything you are eating. You start to make different choices.

Veganism is not as funny as it seems

I’ve been having serious guilts about how mean I may have been to vegans and vegetarians. Admittedly some the jokes are still funny (the one about the vegan on a plane, no?). It think it’s still funny because you actually have to say ‘I’m a vegan’ a lot when you are eating vegan. And then explain/ apologise about not eating animal products in so many situations – coffee shops, bars, restaurants, tea break at work, birthday parties. And then people make really unfunny jokes. That’s not great. I will definitely be more selective with my vegan humour going forward…

These things will really help

My vegan discoveries & saviours. Admittedly my list is probably very Dublin focused but might be some good ideas!

Happy Pear sundried tomato pesto – on toast, pasta, sweet potato, pretty much anything

Coyo yoghurt – super tasty on breakfast & desserts

Cocu boxes – you can substitute any meat for tofu. Easy vegan on the go.

Natasha’s and Nobo – the best vegan treats

Keen vanilla almond butter – when nothing but sweet will do

Instagram – I’ve had so many supportive messages & following #veganuary hashtag is great for ideas and advice

Happy Veganuary!

Barry Fitzgerald’s Bastible Opens

One of the most hotly anticipated restaurants in Dublin (by me anyway) finally opens it’s doors today. Bastible is on Leonard’s Corner, the edge of picturesque Portobello which is fast becoming the food spot in the city. Why so excited by it? Well the chef proprietor is Barry Fitzgerald who Dubliner’s will know as the opening chef at the brilliant Etto on Merrion Row. In addition to adoring his food at Etto, I’m enthralled by his impressive London CV which includes three of my favourites – Arbutus, St. John and The Harwood Arms. All Michelin starred but also all restaurants that concentrate on serving real food – always using seasonal and sometimes inexpensive ingredients but above all creating interesting dishes that you want to eat.

From a sneak peek at their soft launch last week Barry looks set to continue this ethos. A short, simple menu let the ingredients and cooking shine. Here are a few of the dishes…

Bastible opening — Food pictures from soft opening from Barry Rowan

The restaurant itself has a neighbourhood, laid back feel, thoughtfully designed with lots of space for the open kitchen – as it should be! As well as the short al a carte menu, there will be a bar menu with sharing options. Coffee comes from Cloud Picker (so happy to see restaurants start to serve local coffee!) and Sunday’s will see a proper lunch served every week – no brunch bandwagon here I’m glad to say.

Bastible, 111 South Circular Road. Dublin 8

Contact. +353 (01) 473 7409 hello@bastible.com

What’s next for the avocado?

When these green, creamy fruits first appeared in supermarkets in the UK in 1960s legend goes that one woman stewed them and served them with custard. Fast forward forty years later and avocados are an everyday staple for lots of us – crammed onto our lunch boxes, on our instagram feeds and ubiquitous on every hip menu.

We are simply captivated with this great, green contradiction – the fattiest fruit in the world but oh so good for us! But as we start to run out of quirky brunch ideas and twists on guacamole what’s next for the avocado?

Image from Nobo Ice Cream — Photo from Nobo Ice Cream

Avocado Ice Cream
Really tasty ice cream made from avocado? It’s here – Nobó is the world’s first ice cream alternative made from avocado, coconut milk, and sweetened with pure honey. It’s also handmade in Ireland in small batches by two very cool food geeks. Flavours on sale all over Ireland include Chocolate & Toasted Almond, Fresh Lemon and Vanilla & Coconut or check them out at People’s Park market in Dun Laoghaire for more experimental flavours, they’re avo-control.
Want to know more? Listen to them chat about this incredible Irish product on Monocle Radio (from 35 minutes)

Avocado Mayo
Ah two of my favourite fatty foods come together to make something relatively healthy? Yep it’s happening in the form of Avèyo the avocado mayonnaise. No soybean oil or eggs and it actually tastes like a good mayo. Unveiled recently in the US at the Fancy Food Show it’s made from 5 ingredients and is 82% avocado. Compared to mayonnaise, Avèyo has: 1/5 the fat (2 vs. 10 grams) and 1/3 the calories (25 vs. 90 cal.). Looking forward to this new squeeze…

Hemsley & Hemsley Pina Colada Smoothie Photo by Nicholas Hopper

Avocado drinks
Haven’t you heard? Bananas are sooo yesterday. These days it’s all about the avocado, adding substance, creaminess and an undeniable hip factor to your drinks & smoothies. Not only that but they can also add nearly 20 vitamins and nutrients to aid in the nutrient-density of your smoothie. Check this super collection of avocado smoothie recipes or Dubliners can pop in the Ranelagh’s Green Beards to try their wholesome Green Goddess smoothie. Or try this incredible Pina Colada Smoothie from the uber stylish Hemsley & Hemsley sisters new book The Art of Eating Well. Loads of avocado recipes in there. Still not convinced? Here’s why swapping out for an avocado can make such a difference. Hass to be done…

Chocolate & Avocado cake from Not Quite Nigella

Avocado cake!
Yes the knobbly green fruit can even make cakes taste better. They can replace fruit, vegetables, animal products and dairy in various baked goods perfect for any vegans or even just health conscious – you’ll be increasing nutritional value adding the nutrient packed goodness of an avocado to your dessert. I love the texture it adds to baked goods and even better the pretty green hue it can add to your cakes. Try this bright green cheesecake again from avocado loving Hemsley & Hemsley sisters. Also for any chocolate lovers out there this cake from Not Quite Nigella tastes incredible. So now you can av-your-cado and eat it.

AVOCADO 101
Why they are so bloody good for us
Deep fried avocado cone anyone?
The secrets to ripening an avocado
10 really good avocado recipes

Dublin’s Fair City

Apparently there’s ALOT of rain in Dublin right now. The rain is something I don’t miss, but here are some things I do miss (as well as the family, friends and Guinness of course!)

Juniors – my favourite neighbourhood joint

Juniors Deli & Café, 2 Bath Avenue, Dublin 4

http://www.juniors.ie/deli-and-cafe.php

Junior's Deli & Cafe - picture from http://www.juniors.ie

OK so it was only my neighbourhood for 3 months or so, and I could never figure out if I actually lived in Ringsend, Beggars Bush or Grand Canal. ‘Beside the Aviva’ would usually suffice. But one thing I was sure of was that Junior’s was an excellent place to live beside.

They don’t take bookings but it’s not much of a chore to put your name down on the list and head next door to Slattery’s for a pint while you wait – the staff will often come into the pub to get you instead of calling, now that’s good service.

I always dither when ordering here as there is usually at least three things I want to eat – so my advice is go as a table of four and convince the others to order the stuff you want to try! Best dish I’ve eaten here was their Italian steak tagliata served on rocket. It was perfectly cooked amazing meat.

Grab a seat outside if you can, there are heaters & blankets to keep you warm. The staff are knowledgeable, fast and cheery. The wine is good and reasonable and the food will not disappoint. Oh and they do great lunches and brunch on the weekend. And if they’ve got no tables try there sister place around the corner – Paulies Pizza http://www.juniors.ie/paulies-pizza.php

You’ll be looking up nearby property in no time….

Michie Sushi – best Sushi in Dublin

http://www.michiesushi.com/

Michie Sushi, 11 Chelmsford Lane, Ranelagh, Dublin 6

0508_Sushi_Staff_947322t — Best sushi - picture from http://www.herald.ie

To be honest I didn’t try much Sushi in Dublin but I don’t think i needed to – once I found this gem, hidden down a laneway in a garage type building in Ranelagh I was hooked. Their sushi got me through a very interesting few months working in Dublin. Takeaway sushi often tends to have cold rice – which invariably means it’s not fresh. Once you’re had fresh, perfectly seasoned sushi rice you won’t scoff your M&S refrigerated version with as much vigour again. Michie has perfected their rice – which means all their sushi is good – I love their salmon and tuna combo and the miso is good too. And the soft shell crab roll is worth making a journey for – although they do a local delivery too.

Nick’s Coffee Company – fine flat whites

http://nickscoffeecompany.com/

Ranelagh Village Market (next to Superquinn), Dublin 6

Now I’m in Sydney I’m spoilt when it comes to coffee but I still miss the taste of my morning takeaway coffee from Nick’s Coffee Company in Ranelagh – I think the hours I was working in Dublin made this coffee all the more special but I’m pretty sure their flat whites could rival the best barista’s creations down under. They are really into coffee here – lots to try from around the world and they also sell great coffee to take home and pop up at various Dublin markets. If you love coffee make it your business to find them.