Friday 23 March 2018

Fest of the West - Retro dishes to celebrate Galway Food Festival

Step back in time with these retro dishes, part of the 100 years of Irish Food celebrations at next weekend's Galway Food Festival

Brendan Keane's chicken Kiev, with foraged wild garlic butter, romanesco, purple sprouting broccoli, champ.
Brendan Keane's chicken Kiev, with foraged wild garlic butter, romanesco, purple sprouting broccoli, champ.
1990s dessert pizza

Foodies may always be seeking out the next big trend, but this year's Galway Food Festival will be looking to the past rather than the future for culinary inspiration.

Now in its fifth year, the festival will run across Galway city and county from March 24 to 28. To mark the centenary celebrations of the 1916 Rising, festival organisers have brought together 10 of the city's top chefs and asked them to recreate a dish from a different decade of the past 100 years. The chefs have brought new approaches to the dishes, such as the 1980s Chicken Kiev recreated here by Brendan Keane, and the dessert pizza which features among Joe Flaherty's 'sweet moments' of the 1990s.

Also on the festival menu are artisan produce markets, food tours of the city, county and Aran Islands, as well as demonstrations at the Festival Village at the Spanish Arch. See

1980s: Chicken Kiev with foraged wild garlic butter

"During the 1980s, Chicken Kiev was as posh as it got," says Brendan Keane, head chef of the King's Head Bistro. "Unlike Chris de Burgh's Lady in Red, Chicken Kiev has stood the test of time, so put on your favourite Smiths cassette tape and get cooking. Serve with Blue Nun."

You will need

2 free-range chicken breasts, skin removed

3 free-range eggs

100ml milk

100g flour

150g fresh breadcrumbs

30ml vegetable oil

Pinch of paprika


For the wild garlic butter: Foraged wild garlic (with leaves)

1tbsp chopped fresh parsley and tarragon

50g butter

Juice of half a lemon


To make the wild garlic butter, chop the wild garlic leaves, finely chop the tarragon and parsley, soften the butter if required. Combine all together and add the lemon juice.

Remove the loose fillet from the chicken breast and make an incision to the bottom side of the chicken. Flatten the chicken fillet with a cleaver or the side of a chopping knife and set aside. Fill the incision with a spoonful of the garlic butter and cover with the fillet, making sure to seal in the butter. Refrigerate for 30 minutes to allow the butter to firm up. Crack the eggs into a bowl, add the milk and whisk together. Place the flour in a bowl with a pinch of salt and paprika, and the breadcrumbs in a separate bowl. Gently pass the chicken breasts through the flour, eggwash and breadcrumbs, making sure they get a nice even coating. Pat the breadcrumbs onto the chicken breast, removing any excess.

Heat the oil in a frying pan, add the chicken breast - the opposite side to the incision first - and seal until you have a nice golden colour. Place in the oven for 16-18 minutes at 180˚C. The wild garlic butter should ooze out of the chicken when you cut it. Serve with Romanesco and purple sprouting broccoli, cooked in boiling water for 3-5 minutes and seasoned with a little melted butter.

1990s dessert pizza

"I am very inspired by Gerry Galvin of Drimcong House, Moycullen, who had a simple food philosophy of cooking in the 1990s: fresh ingredients and lots of imagination, with a sense of adventure," says Joe Flaherty, head chef at Brasserie on the Corner. "Our ethos in 2016 is the very same. We have taken inspiration for our dessert of the 1990s from Gerry's 1994 cook-book Everyday Gourmet, and used the basis of his recipe adding a modern twist."

You will need

For the pastry base:

250g strong flour

100g icing sugar

Pinch of salt

200g softened butter

2 egg yolks


500g mango purée

200ml whipped cream

200g raspberries

3 pears, cut into 8 pieces

6 passion fruit, seeds removed

12 mint leaves


Sieve the flour, icing sugar and salt into a bowl. Add the butter and mix to a breadcrumb texture. Add the egg yolk and then remove from the bowl and knead to smooth dough. Cover and chill for one hour.

Roll out the dough to a 6in diameter and bake at 170˚C degrees for 10-15 minutes until golden brown. Allow to cool.

Place your cooked base on a serving plate and spread the mango purée across it to within 2.5cm/1in of the edge.

Next, spread the whipped cream gently over the purée. Arrange the fruit pieces on top and decorate with mint leaves. Sprinkle over some icing sugar to serve.

Tip: You can also grate chocolate over the top of the pizza or you can add honeycomb or marshmallow.

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