Saturday 25 October 2014

Eating in: Kevin Dundon says there is a lot more to seasonal eating than barbecues

There is a lot more to seasonal eating than barbecues, writes Kevin Dundon

Kevin Dundon

Published 10/06/2012 | 06:00

Strawberry Pavlova
Salad of Baked Goat's Cheese, Beetroot, Orange and Walnuts
Hook head fisherman's pie

Summer is here at last, but, in terms of food, it doesn't have to be all about barbecues. I have a number of personal favourites that pop up when the weather warms up and are guaranteed to go down a treat.



A great starter or one-course lunch is the goat's cheese salad, with the cheese coming from one of my favourite Irish producers, St Tola, and all the leaves from our own kitchen garden at Dunbrody House.

The fresh seafood is also locally sourced. It's in abundance for us here on the Hook Peninsula. The mix of shellfish from Slade Harbour with fresh fish, landed on our doorstep in Ballyhack, makes a fabulous ingredient for both my seafood pie and Hook Head haddock smokies.

My tip is to swap around your fish ingredients to use what is the freshest available rather than sticking to the exact recipe.

Of course, Wexford strawberries are bang in season and their unique flavour is unbeatable. You can pick up Wexford strawberries on nearly every highway and byway in Ireland right now. Add them, with fresh cream, to my pavlova and you have a winning dessert.

The pavlova will feed six adults, but the beauty of this recipe is that it can be easily changed to meringues for smaller numbers or an Eton Mess if there is any breakage. All equally delicious.

These recipes are all personal favourites and are included in my new app, 'For the Love of Food', where you'll find loads more to try out too.

Enjoy the tastes of an Irish summer.

Catch Kevin at Taste of Dublin this weekend.

To win five of Kevin's 'For the Love of Food' recipe apps, answer the following question: Where in Ireland is Dunbrody Country House? Answers to weekendmag@independent.ie

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