Tuna Brioche Tarragon Mayo

Hungry Breton’s Tuna sandwich on brioche

After writing “The Storm”, I was reminiscing about my favourite tuna sandwich and how it came to be. I used to treat myself to a pan bagnat, originally from Provence. A bakery in the centre of Rennes used to make a beautiful one, with sweet bread, mayo and a hardboiled egg. To recreate this lovely bohemian memory, I made brioche dough, and a homemade mayonnaise with tarragon mustard. The spinach was local and the eggs were a gift from friends in Galway. And this is pretty much how it went, as far away as possible as the tuna and sweetcorn we got in that floating pub…

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Verduzzo Pear and Fourme d’Ambert

Choice 9
Verduzzo pear with Fourme d’Ambert

This has to be my little Masterpiece, I designed that recipe over 10 years ago, making it a bit more special every time. The idea behind was to make and marry cheese and dessert together; if you have ever been asked for the option in a French restaurant, you will understand. That way, you keep everyone happy… First, you need to get yourselves some pears, but since they are going to be cooked in wine, make sure they are not too soft!

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Purification Brioche

Choice 1

I have always known that Ireland had a special bond with Christmas. I mean apart from the obvious religious heritage, both our “Celtic countries” have, a strong history of emigration that makes the end of year a bit more special, I get it. But you couple all this with an unhealthy relationship with money and you get the perfect storm. Don’t get me wrong, I have enjoyed it very much in the early years; there was something very sweet about it actually, in North Dublin, a foreign guest in my “Blue eyed girl’s” family; simplicity and warmth. No big fuss makes good fond memories, the inevitable turkey and ham which I read about but never had before was very new to me. Taking a walk by Bull Island to the sound of the Brent Geese and a pint on Stephen’s Day in a Coolock village pub before heading back west, to Sligo or Galway…

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