THE JOHN STONE GUIDE TO COOKING WITH FIRE

Expert advice from Ireland’s best butchers and recipes
from the country’s top chefs

IT IS IMPORTANT TO ENJOY YOUR TIME WITH FAMILY AND FRIENDS WHEN COOKING ON THE GRILL. DON’T OVER COMPLICATE IT. KEEP IT SIMPLE AND HAVE FUN.

Gareth Mullins

Gareth Mullins is Executive Chef at the Marker Hotel, Dublin. Previous to that, he spent seven years as head chef of The Cellar Restaurant & Bar in the Merrion Hotel, Dublin where the restaurant received two AA Rosettes and the bar was recommended in the Michelin Guide. He has over twenty years experience working in five star hotels in both Ireland and Australia. He makes regular appearances on television and radio including the Six O’ Clock Show and the Pat Kenny Show on Newstalk, as well as being featured in the Irish Times, Sunday Business Post, Food & Wine and Yes Chef Magazine.

In his cooking, Gareth uses local produce as much as possible. Because of his passion for food and all things culinary, he was appointed Commissioner General of Euro–toques Ireland in March 2019 for a three year term. This consists of two hundred of Ireland’s best–known chefs, producers and educators with the aim of protecting Ireland’s culinary heritage and inspiring future culinary generations. As Executive Head Chef of the Marker Hotel, Gareth is responsible for menu design and all food preparation for the hotel’s four kitchens.

CHIPOTLE SPICED
CHICKEN WINGS

16 jumbo chicken wings de-jointed,
(the butcher will happily do this for you)

Salt and pepper

1 pomegranate cut in half and de-seeded

2 limes cut into quarters

1/2 bunch picked coriander

CROZIER BLUE CHEESE CRÈME FRAICHE

100g Crozier blue cheese

100g crème fraiche

Juice 1 lemon

Pinch of salt and freshly cracked pepper taste

Place the blue cheese in a bowl and use a fork to break it up. Add the crème fraiche, lemon juice and seasoning and whisk until you have a dipping sauce.

BARBECUE SAUCE FOR THE WINGS

3 tbsp of tomato ketchup

1 tbsp honey

1 tbsp chipotle paste, this can be found in most large supermarkets

2 tbsp light soy

1 tbsp of Tabasco (add more if you like it spicy, don’t add any if you don’t like it spicy)

Juice of 1 lemon

100g butter melted

METHOD

Mix all the ingredients for the barbecue sauce in a bowl and whisk.

To cook the wings, put them in a bowl with a little salt and pepper.

Pre-heat an oven to 180 degrees. Place the seasoned wings spread out evenly on your grill and place in the oven, roast for 30–40 minutes untill golden brown.

When cooked, toss in the barbecue sauce and arrange evenly on 4 plates. Garnish with the lime wedges, pomegranate and the picked coriander.

Serve the blue cheese sauce on the side.

Gareth Mullins

Gareth Mullins is Executive Chef at the Marker Hotel, Dublin. Previous to that, he spent seven years as head chef of The Cellar Restaurant & Bar in the Merrion Hotel, Dublin where the restaurant received two AA Rosettes and the bar was recommended in the Michelin Guide. He has over twenty years experience working in five star hotels in both Ireland and Australia. He makes regular appearances on television and radio including the Six O’ Clock Show and the Pat Kenny Show on Newstalk, as well as being featured in the Irish Times, Sunday Business Post, Food & Wine and Yes Chef Magazine.

In his cooking, Gareth uses local produce as much as possible. Because of his passion for food and all things culinary, he was appointed Commissioner General of Euro–toques Ireland in March 2019 for a three year term. This consists of two hundred of Ireland’s best–known chefs, producers and educators with the aim of protecting Ireland’s culinary heritage and inspiring future culinary generations. As Executive Head Chef of the Marker Hotel, Gareth is responsible for menu design and all food preparation for the hotel’s four kitchens.

ROAST FILLET OF BEEF WITH GARLIC GRATIN POTATO, PEPPERED SAUCE

Roast Fillet of Beef Recipe with Garlic Gratin Potato, Peppered Sauce.webp

TO MAKE GARLIC POTATOES

Preheat the oven to 180

Bring the cream and garlic to the boil and set to one side peel the potatoes and slice on a mandolin or as thin as you can with a shape knife with a thin blade, mix the potatoes with the garlic cream and season. Spoon the potatoes in a wide shallow dish evenly. Pour over the excess garlic cream. Scatter over the parmesan, this will give the potatoes a nice crust when finished. Bake at 180 for 30-40 minutes until the potatoes are cooked.

PEPPER SAUCE

Finely chop the shallots and garlic. Crush the peppercorns in a mortal and pestle. Add the shallots to the same pan you cooked the steaks and sauté until soft. Add the garlic and crushed peppercorns. Add the brandy and flambé. Reduce until all the brandy has evaporated, add the cream, and reduce until the sauce coats the back of a wooden spoon. Season with a little salt, if necessary.

Before cooking, make sure to leave out of fridge for 30mins to allow meat to come to room temp.

Choose a medium sized heavy based frying pan, pre-heat on stove until smoking hot. Oil and season the beef before placing in the pan. Sear the beef on all sides until you have good crust, add in a knob of butter and baste the beef for a further 1min – this helps enhance flavour and colour.

Gareth Mullins

Gareth Mullins is Executive Chef at the Marker Hotel, Dublin. Previous to that, he spent seven years as head chef of The Cellar Restaurant & Bar in the Merrion Hotel, Dublin where the restaurant received two AA Rosettes and the bar was recommended in the Michelin Guide. He has over twenty years experience working in five star hotels in both Ireland and Australia. He makes regular appearances on television and radio including the Six O’ Clock Show and the Pat Kenny Show on Newstalk, as well as being featured in the Irish Times, Sunday Business Post, Food & Wine and Yes Chef Magazine.

In his cooking, Gareth uses local produce as much as possible. Because of his passion for food and all things culinary, he was appointed Commissioner General of Euro–toques Ireland in March 2019 for a three year term. This consists of two hundred of Ireland’s best–known chefs, producers and educators with the aim of protecting Ireland’s culinary heritage and inspiring future culinary generations. As Executive Head Chef of the Marker Hotel, Gareth is responsible for menu design and all food preparation for the hotel’s four kitchens.

JOHN STONE FILLET STEAKS WITH PEPPERCORN SAUCE

FILLET STEAKS

Defrost the fillet steaks overnight in the fridge. Then take out of the fridge and remove from the packaging. Put the steaks on a tray and pat dry with kitchen towel.

When ready for cooking drizzle a little vegetable oil over the steaks and season with salt and pepper. Make sure the BBQ is very hot then grill the fillet steaks for 2 to 3 minutes on either side for medium rare.

PEPPER SAUCE

Finely chop the shallots and garlic. Crush the peppercorns in a mortal and pestle. Add the shallots to the same pan you cooked the steaks and sauté until soft. Add the garlic and crushed peppercorns. Add the brandy and flambé. Reduce until all the brandy has evaporated, add the cream, and reduce until the sauce coats the back of a wooden spoon. Season with a little salt, if necessary.

Before cooking, make sure to leave out of fridge for 30mins to allow meat to come to room temp.

Choose a medium sized heavy based frying pan, pre-heat on stove until smoking hot. Oil and season the beef before placing in the pan. Sear the beef on all sides until you have good crust, add in a knob of butter and baste the beef for a further 1min – this helps enhance flavour and colour.

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DRINKS TO PAIR

GIN BABY

50ml Tanqueray Gin

35ml Grapefruit Juice

25ml Triple Sec

25ml Lime Juice

15ml St Germaine Elderflower Liqueur

1 Maraschino Cherry

1 Orange Slice

Add first 5 ingredients to a cocktail shaker full of fresh ice and shake it like there’s no tomorrow. Strain into a tumbler full of fresh ice. Garnish with the orange slice and cherry. sit back and enjoy the smell of the steaks on the grill.

Gary O'Hanlon

Gary is an Award-Winning Chef, Broadcaster and Columnist. Gary is the Executive Head Chef at The K Club. Previously he was the Executive Chef at Chateau du Coudreceau in France, and the Head Chef at Viewmount House for ten years. Originally from Ramelton, near Letterkenny, Gary has previously worked at The Olde Post restaurant at Cloverhill, and at the Lobster Pot Restaurant in the Galway Bay Hotel. Prior to returning to Ireland, Gary was head chef at Devlin’s Restaurant and Bar in Boston.

Gary wrote a weekly recipe column for The Irish Times Magazine every Saturday, offering readers interesting ways to use Irish artisanal produce. He also wrote a book called Food for the Soul in aid of Active Retirement Ireland. The book, which is a collection of Gary’s favourite home-cooked recipes, won the 'Gourmand World Book Award for Best in Ireland’.

A proud member of Eurotoques Ireland and an Ambassador of Food for his native Donegal, Gary strives to find the best producers of Irish Artisanal Food and to showcase them in the kitchens of Viewmount House. Additionally, Gary regularly participates in culinary events around the country including Taste of Dublin, Electric Picnic and many more.

WHOLE KOREAN BBQ CHICKEN

METHOD

Pre-heat your BBQ to 250 degrees. Lay out a roll of parchment paper on your kitchen counter table and place the chicken on top.

Remove the wish bone from the chicken by gently tucking the tip of your knife in behind the wish bone and swiping down. Repeat on the other side using your thumb and index finger. Pinch the base of it and twist left and right until it comes loose. It’s a little tighter when removed from a raw chicken.

Season the chicken all over with a light layer of fine sea salt. Now do the same with white pepper.

Add the Gochujang paste spoonful at a time and simply cover every bit of skin that is exposed all the way around.

For the last spoonful, place your hand inside the carcass and lift it, spoon on the paste then rub in.

You will have a thick layer of paste all the way around. It’ll look like it’s too much but it isn’t.

Lift the lid of the BBQ and place the chicken breast side down on the hottest part of the grills (the half that isn’t covered by the deflector plate)

Close the lid and set the timer for 5 mins and check the chicken. You want it to come away from the grill bars easily. If it’s sticking, leave another 3 minutes. Once the chicken has a good seal it should lift off the grill easily.

Now place the chicken, breast side up, over the deflector plate and stick your thermometer into the deepest part of the breast and close to the back bone.

Set the internal temp alarm to 165C. If you don’t have a thermometer time the chicken for 1hr 40 mins. If you maintain a temperature inside the BBQ of 200-250C it’ll be ready.

Gary O'Hanlon

Gary is an Award-Winning Chef, Broadcaster and Columnist. Gary is the Executive Head Chef at The K Club. Previously he was the Executive Chef at Chateau du Coudreceau in France, and the Head Chef at Viewmount House for ten years. Originally from Ramelton, near Letterkenny, Gary has previously worked at The Olde Post restaurant at Cloverhill, and at the Lobster Pot Restaurant in the Galway Bay Hotel. Prior to returning to Ireland, Gary was head chef at Devlin’s Restaurant and Bar in Boston.

Gary wrote a weekly recipe column for The Irish Times Magazine every Saturday, offering readers interesting ways to use Irish artisanal produce. He also wrote a book called Food for the Soul in aid of Active Retirement Ireland. The book, which is a collection of Gary’s favourite home-cooked recipes, won the 'Gourmand World Book Award for Best in Ireland’.

A proud member of Eurotoques Ireland and an Ambassador of Food for his native Donegal, Gary strives to find the best producers of Irish Artisanal Food and to showcase them in the kitchens of Viewmount House. Additionally, Gary regularly participates in culinary events around the country including Taste of Dublin, Electric Picnic and many more.

JOHN STONE DRY AGED BEEF BURGER WITH RED ONION MUSTARD SEED COMPOTE, BLEU CHEESE GRATIN

4 John Stone Dry Aged Beef Burgers
Drizzle of vegetable oil
4 burger buns
4 leaves crispy lettuce, baby gem or iceburg
8 slices beef steak tomato
Mayo and ketchup
3 tbsp Philadelphia cheese
70g bleu cheese of choice (crozier or cashel bleu)

RED ONION MUSTARD SEED COMPOTE

3 red onions, sliced
Drizzle of vegetable oil
2 tbsp yellow mustard seeds
Salt and pepper to taste
70ml red wine vinegar
7 drops Tabasco sauce
10 drops Worchester sauce
8-10 tbsp Heinz tomato ketchup

METHOD

Heat a pot and add a drizzle of vegetable oil
Add in the onions, season and sweat (sauté without colour)
When soft, add in the mustard seeds and sauté until they start to hop
Now add in the Tabasco, Worchester sauce and vinegar
Reduce by half and add in the ketchup
Bring to the boil, mixing well and then turn down to a slow simmer
Leave to bubble gently for 20 minutes
Continue to mix every few minutes until done. Set aside keeping warm

Cooking the burgers
If you have a grill turn it on now, if not the heat your oven to 180˚C
Heat a heavy based frying pan (or use your BBQ)
Season the burgers well on either side
Add a drizzle of oil to the pan followed by the burgers
Fry for at least 3-4 minutes on a high heat until a strong deep golden crust/sear has formed
Turn and repeat
Once you have a good sear on each side, turn the heat down and keep frying the burgers. Turning every minute or two until cooked to desired temperature.
When cooked, place onto a tray

Finish
In a bowl mix together the bleu cheese and Philadelphia, season and taste

Top the burgers with 2 tbsp of red onion mustard seed compote

Now divide the creamed bleu cheese between all 4 burgers

Place under the grill to melt

Toast the buns

Now add desired sauces to the buns. Ketchup and mayo for me

Add lettuce to the base layer followed by tomato, Season tomatoes

Top with the burger then add the top bap and serve with frites

It is important to enjoy your time with family and friends when cooking on the grill. Don't over complicate it. Keep it simple and have fun.

TIM STONE

Harry Quinn

Harry Quinn has worked in some very prestigious restaurants in France, the UK and Ireland. After completing a culinary arts degree in DIT, he spent time in the South of France in the beautiful town of Mougin working in Le Mas Candille, a stunning one star Michelin restaurant.

After a brilliant experience in France, Harry moved to London, to Jason Atherton’s flagship Michelin restaurant, Pollen Street Social. After a year there he was ready for a new challenge and moved to Galvin at Windows, another Michelin star restaurant on the top floor of the Hilton on Park Lane. Here Harry worked his way up to a Junior Sous Chef role and spent a second year there honing his skills alongside head chef Joo Won who he says was an inspiration.

After a three year stint in London, Harry moved back to Dublin and spent another three years working in Ross Lewis’ Chapter One where he learned brand new disciplines and techniques. After Chapter One, Harry found himself drawn towards something a little different and joined Visham Sumputh and the team at Luna as Sous Chef. He then took a role in the hip Dublin 8 neighbourhood eatery Clanbrassil House alongside head chef Grainne O’Keefe.

After an unscheduled break in the kitchen due to Covid 19, Harry knew he was ready to start cooking his own style of food and took up the role as head chef in Pichet.

ASPARAGUS
CAESAR SALAD

1. Slice and freeze the leftover bread the day before. Remove and while it is semi frozen, blend to a crumb. Pour the breadcrumbs onto a baking tray and pour a splash of olive oil over them. Not too much as they will go soggy. Bake in a 180 degree oven for 6–8 minutes until golden and crispy. Set aside.

2. Trim the ends of the asparagus spears to remove the woody tough part. Cook the Asparagus the same way as the broccoli (exactly)

3. Dice the smoked bacon into lardons and fry in a hot pan until crispy, then set aside.

4. Shave 10 nice pieces of parmesan and set aside also. Finely grate the remaining parmesan.

5. For the Caesar dressing, place the mustard, anchovies, garlic, lemon juice and egg yolks into a bowl. Using a hand blender, blend to a smooth paste.

6. With the hand blender running slowly pour the oil into the paste in a steady slow stream. It will gradually start to thicken and emulsify like a mayonnaise. When it is at the right consistency stir in the parmesan.

7. Taste and check the seasoning. If it needs a touch of salt, black pepper, or lemon juice feel free to add it.

8. Place the asparagus nicely flat out onto a plate. Top with dollops of Caesar dressing, bacon lardons, shaved parmesan pieces, and sprinkle over the breadcrumb for some texture. Alternatively, you can buy a good quality Caesar dressing and breadcrumbs.

Harry Quinn

Harry Quinn has worked in some very prestigious restaurants in France, the UK and Ireland. After completing a culinary arts degree in DIT, he spent time in the South of France in the beautiful town of Mougin working in Le Mas Candille, a stunning one star Michelin restaurant.

After a brilliant experience in France, Harry moved to London, to Jason Atherton’s flagship Michelin restaurant, Pollen Street Social. After a year there he was ready for a new challenge and moved to Galvin at Windows, another Michelin star restaurant on the top floor of the Hilton on Park Lane. Here Harry worked his way up to a Junior Sous Chef role and spent a second year there honing his skills alongside head chef Joo Won who he says was an inspiration.

After a three year stint in London, Harry moved back to Dublin and spent another three years working in Ross Lewis’ Chapter One where he learned brand new disciplines and techniques. After Chapter One, Harry found himself drawn towards something a little different and joined Visham Sumputh and the team at Luna as Sous Chef. He then took a role in the hip Dublin 8 neighbourhood eatery Clanbrassil House alongside head chef Grainne O’Keefe.

After an unscheduled break in the kitchen due to Covid 19, Harry knew he was ready to start cooking his own style of food and took up the role as head chef in Pichet.

BARBECUED WHOLE
CHICKEN, ROASTED BABY
POTATOES, HERB MAYO

BARBECUED ROAST CHICKEN

1 whole chicken
1 bag organic or locally sourced baby or seasonal potatoes
1 tsp fennel seeds
1 tsp coriander seeds
1 tsp garam masala
½ tsp chilli flakes
1tsp black peppercorns
pinch salt
splash olive oil
one foil heatproof disposable tray for the chicken

HERB MAYO

1 sprig rosemary leaves removed, finely chopped.
4 sage leaf, finely sliced.
4 oregano sprigs, leaves removed, finely chopped
2 egg yolk
1tsp Dijon mustard
juice ½ lemon
250ml vegetable oil
salt to taste

BARBECUED ROAST CHICKEN

1. Preheat your oven to 220 degrees.

2. Place all the spices in a spice grinder or coffee grinder and grind to a fine powder. Rub all over the chicken and season with the salt. Pour over the olive oil.

3. Place the potatoes in a pot of cold salted water and bring to the boil. Turn down to a simmer and cook until a knife goes through them easily. It should take about 30 minutes. Drain the potatoes and let them dry out.

4. Place the chicken in the oven for 20 minutes. Remove from the oven and baste with the juices that have been released. Turn the oven down to 170 degrees and cook for a further 20 minutes.

5. Remove the chicken from the oven and turn the oven back up to 200 degrees. Place the potatoes in an ovenproof dish and place in the oven until nicely roasted all around.

6. Place the chicken in the foil container and baste again by pouring over all the cooking juices. Place the container with the chicken in a hot barbecue and close the lid, cook for a further 20 minutes, checking and basting every few minutes. This will finish cooking the chicken and give it a beautiful barbecue flavour. When the 20 minutes is up, remove the chicken from the barbecue and set aside to rest for 40 minutes to 1 hour. If you want you can do the same thing with the potatoes. When they are cooked place them in a foil dish inside the barbecue for 15 minutes to get some flavour into them.

7. When the chicken has rested, carve. Reserve the cooking juices and pour over the carved slices. This is where all the flavour is.

HERB MAYO

1. Place the ingredients except for the oil into a bowl and blend with the hand blender.

2. While it is blending start pouring the oil in very slowly. The mix will start to emulsify and thicken.

3. When it is at the right consistency your mayonnaise is ready. Check the seasoning and adjust if necessary. If you have a nice big wooden chopping board or nice serving dish, place the chicken on one side. Place the potatoes in a pile alongside and then a small dish of the herb mayo. For extra theatre stuff the chicken with some fresh herbs before serving. The reason I Chose these herbs is they all grow in my garden and complement each other and the chicken very well.

Harry Quinn

Harry Quinn has worked in some very prestigious restaurants in France, the UK and Ireland. After completing a culinary arts degree in DIT, he spent time in the South of France in the beautiful town of Mougin working in Le Mas Candille, a stunning one star Michelin restaurant.

After a brilliant experience in France, Harry moved to London, to Jason Atherton’s flagship Michelin restaurant, Pollen Street Social. After a year there he was ready for a new challenge and moved to Galvin at Windows, another Michelin star restaurant on the top floor of the Hilton on Park Lane. Here Harry worked his way up to a Junior Sous Chef role and spent a second year there honing his skills alongside head chef Joo Won who he says was an inspiration.

After a three year stint in London, Harry moved back to Dublin and spent another three years working in Ross Lewis’ Chapter One where he learned brand new disciplines and techniques. After Chapter One, Harry found himself drawn towards something a little different and joined Visham Sumputh and the team at Luna as Sous Chef. He then took a role in the hip Dublin 8 neighbourhood eatery Clanbrassil House alongside head chef Grainne O’Keefe.

After an unscheduled break in the kitchen due to Covid 19, Harry knew he was ready to start cooking his own style of food and took up the role as head chef in Pichet.

LAMB
TOMAHAWKS

1. Place all the spices in a spice grinder or coffee grinder and grind to a fine powder.

2. Take your lamb out of the fridge 30 minutes before you want to cook them and let them come to room temperature. Have your barbecue at a minimum temperature of 200 degrees.

3. Sprinkle the spice mix over both sides of the lamb chops and rub each one with a little sunflower or vegetable oil. Not too much oil or it will drip down onto the coals and cause flames to come up and burn the meat.

4. Place the lamb chops on the barbecue and cook for 4–5 minutes turning them every minute. This should give you nice medium rare meat. For more well done, cook them for longer. You can close the lid while they are cooking to infuse more barbecue flavour through the meat from the smoke.

5. After the 5 minutes is up remove the lamb from the barbecue and let rest for 10 minutes before eating. It is very important to always let meat rest or it will be chewy and bleed.

Kwanghi Chan

Born in Hong Kong, Kwanghi Chan arrived in Ireland at just eight years old. His family settled in Buncrana, County Donegal and Kwanghi credits this experience as being life-affirming and career forming. He grew up to become a highly acclaimed Head Chef after training in top Michelin star restaurants.

Learning on the job, Kwanghi trained in traditional Chinese cooking in the family restaurant and takeaway. His instinctive work ethic was honed from a very early age. After finishing school, Kwanghi completed a college course in Killybegs Culinary College, Ireland’s oldest dedicated catering college outside Dublin. As soon as he graduated, he ventured further afield. “I felt it was important to learn, which I did from chefs such as Ross Lewis, Derry Clarke, Aidan Byrne, Feargal O’Donnell, Martijn Kajuiter. They all taught me crucial lessons, including that ingredients are to be respected, to be creative with, not just used as fuel but also gratification.”

All of the skills and lessons that Kwanghi learned have been applied to his own burgeoning culinary empire. From concept to completion, Kwanghi has launched exciting food businesses including Bowls, Bites Food Truck, and ChanChan Asian Sauces.

FIVE SPICE BARBECUE
PEKING CHICKEN

METHOD

Lightly dust the inside of the chicken with ½ tsp of five spice powder In a large bowl or ziploc bag, combine the marinade and coat the chicken in it. Marinate for a minimum of 4 hours (preferably overnight).

PREPPING THE CHICKEN

Remove the chicken from the fridge 30 minutes prior to cooking it and stuff it with the ginger that it was in the marinade. Set up a tray with a rack and set the chicken on it (If you don’t have a rack, you can crunch up foil balls and set the chicken on it, you need airflow to roast the chicken optimally). If you are using an external digital thermometer, insert it into the thickest part of the chicken, usually into the thigh without touching the bone (not between the drums and the thigh, but the thigh itself).

MAKING THE BASTING SAUCE

Take the leftover marinade and cook it in a small pot over the stove top for 5–10 minutes on a low heat. Add in 2 tablespoons of golden syrup at the end to sweeten and thicken it. Set this aside for basting at the end.

ROASTING THE CHICKEN

Pre–heat the barbecue to 180 degrees. Once it has reached the required temperature, place the chicken in the barbecue. After 20 minutes, you should see oil drippings. Baste the chicken with the oil every 20 minutes for an hour. Once the chicken has cooked in the oven for an hour, start basting it with the basting sauce every 10–15 minutes or until the marinade is used up (approximately 30 minutes). Remove chicken when the internal meat temperature hits 75 degrees which should happen after about 1 hour and 30 minutes of cooking. This may vary depending on the size of the chicken and the barbecue settings throughout with a even heat. Let the chicken rest for 10–15 minutes wrapped in tin foil before cutting it.

BARBECUE KOREAN STYLE BEEF BRISKET

THE BRISKET

5kg piece of John Stone Grass Fed

Beef Brisket

500ml beef stock

KOREAN BARBECUE BLACK GARLIC
DIP SAUCE

200ml light soy sauce

2 tbsp water

1½ tbsp raw granulated sugar

1 tbsp minced garlic

2 tbsp black garlic paste

1 tsp toasted sesame oil

2 tbsp grated peeled fresh ginger

½ tsp freshly ground black pepper

Handfull finally chopped scallions

PREPARATION

Whisk all in medium bowl stir all ingredients until combined. Do ahead: Cover and chill up to 1 day.

FOR THE ASIAN BARBECUE MARINATE

1 tbsp rapeseed oil

1 small onion finely chopped

3 garlic cloves crushed

500ml tomato ketchup

100ml Worcestershire sauce

75ml lemon juice

2 tbsp brown sugar

1 tbsp Chinese black vinegar

2 tsp brown miso paste

1 tsp red Korean chilli flakes

1 tsp Tabasco sauce

FOR THE RUB

2 tbsp each: Chilli powder, Mustard powder, Paprika, Ground cumin, Garlic powder,

Ground black pepper, Caster sugar.

1 bay leaf, crushed

STEP 1

To make the barbecue sauce, heat the oil in a frying pan, then cook onion and garlic for a few minutes until soft. Add the rest of the sauce ingredients to the pan with a good pinch of salt and simmer for 20 minutes. Use a hand blender or food processor to blend to a smooth purée.

STEP 2

Heat oven to 150 degrees. Make the rub by mixing all the ingredients together with a pinch of salt. Rub the mix all over the beef and set aside.

STEP 3

In a large roasting tin, mix the beef stock and half the barbecue sauce. Add the brisket to the tin, cover tightly with foil, then cook for 4–5 hours until the meat is really tender when you push a fork into it. The beef can be prepared the night before – just leave it to cool in the tin covered with foil, but don’t refrigerate.

STEP 4

To finish the beef, get a barbecue fired up and wait until the coals are completely ashen – you want a low, not fierce, heat. Lift the beef out of the roasting tin and place on the barbecue to char. If your barbecue has a lid, close it now. Cook for about 20 minutes, turning it carefully with tongs, until lightly charred all over and heated through. Lift onto a board and serve sliced with the Korean Barbecue Black Garlic Dip sauce on the side.

Gavin McDonagh

Gavin McDonagh is working as a Head of Food Development in Baxterstorey Ireland since 2019. Well known in Ireland, Gavin has been working over the years in top restaurants in Ireland and abroad. Driven by passion since young age, he spent his youth travelling and working in Germany, France, and UK, competing in many renowned competitions, like Bocuse D’Or, representing Ireland in Culinary Olympics and working in Michelin restaurants. Gavin has achieved many accolades including Irish Young Chef of the Year and Irish Chef of the Year.

He is a talented and creative chef, using local and seasonal produce to support Irish farmers and producers. In his work he is driven by curiosity and fascination for food. Hard working and supportive of young chefs, encouraging them to develop and learn, Gavin’s motto is, “push on, every day is a school day”.

RUMP CAP
WITH BOVRIL
AND CHIMICHURRI

CHIMICHURRI

1 bunch of finely chopped basil

1 bunch of finely chopped oregano

1 bunch of finely chopped flat parsley.

2 grated cloves of garlic

1 finely diced shallot

1 deseeded and finely chopped green chilli.

60g extra virgin olive oil

20g white wine vinegar

Salt and pepper for seasoning

Place all ingredients in a bowl and mix them together.

RUMP CAP

1.2 kg rump cap (John Stone Beef Picanha)

10g Bovril powder

2g garlic powder

Fresh thyme leaves finely chopped

Ground pepper to season

GRILLED TURKISH CHILLI PEPPERS

6 Turkish green chillies

20g olive oil

5g lemon juice

5g salt

2g cracked black pepper

50g feta

1 garlic clove

RUMP CAP WITH BOVRIL AND CHIMICHURRI

Take the meat out from the fridge around 30 minutes before cooking, mix all spices together, score the fat on the meat in criss-cross motion. Rub the mix into meat and place it into direct heat to seal the meat. Once it’s caramelized and sealed, move rump cap to indirect heat and cook it, turning it around from time to time, until medium and achieved 60 degrees inside (use probe for that). Leave the meat to rest for 10 minutes before carving. Serve with chimichurri on top.

GRILLED TURKISH CHILLI PEPPERS

Burn chillies above gas or using blowtorch. We want skin to be dark and burnt. Place it in bowl, covering it with cling film to steam it, that allows us to peel them. Remove seeds. Drizzle on top lemon juice and olive oil, season it, and crumble on top some feta.

NEW YORK STRIP STEAK
& ROASTED ONION PUREE

NEW YORK STRIP STEAK

Take the steak out from the fridge half an hour before cooking, to bring it to room temperature. Season it with salt and pepper.

Place steak on direct heat (400 degrees).

Seal all sides of the meat including fat. And then keep moving meat between direct heat and indirect heat to cool it to medium (60 degrees inside).

Then take meat of and leave it to rest for15-20 minutes before carving.

ROASTED ONION PUREE

Heat up the pan, add butter and foam it. Add onions and thyme and fry it till golden brown. Add Madeira and reduce it.

Add balsamic vinegar and reduce it. Blitz it in food processor and add small cubes of butter if its too thick to loosen it up.

SPATCHCOCK CHICKEN
& TZATZIKI

SPATCHCOCK CHICKEN

1900g chicken
7.5g ground turmeric
4g ground ginger
10g ground allspice
2g dried chilli flakes
20g cumin seeds
10g coriander seeds
4g fennel seeds
3 cloves
5 cardamon pods
1.5g white pepper
18g table salt
25g muscovado sugar
10g ground cinnamon
pinch of cayenne pepper

TZATZIKI

300g deseeded,

grated cucumber
400g Greek yogurt
2 grated garlic cloves
10g olive oil juice from 1 lemon

salt and pepper for flavour

SPATCHCOCK CHICKEN

Spatchcock the chicken. Toast cumin seeds, cloves, coriander seeds, fennel seeds and cardamon pods on medium heat until they smoke slightly, and you can feel the smell of it all over the place. Leave it to cool down. Using blender, blitz all toasted spices with chilli flakes and sugar.

You can also use grinder (mortar and pestle). Add rest of ground ingredients to our mix and use it as a rub for chicken. Remember to be generous, as more spices gives more flavour to the chicken. Rub chicken generously and place chicken on direct heat to seal the meat first and to make sure all the juices are staying inside the chicken.

Once that’s done, move chicken to indirect heat and close cover. Cooking time is around 45 minutes, depends on temperature of charcoals, we’re looking here for 75°C temperature inside the meat.

TZATZIKI

Add salt to cucumber and leave it for 15-20 minutes to let the water come out. Strain it and place it in the bowl. Add rest of ingredients and combine it together.

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CHIPOTLE SPICED CHICKEN WINGS

ROAST FILLET OF BEEF WITH GARLIC GRATIN POTATO, PEPPERED SAUCE

JOHN STONE FILLET STEAKS WITH PEPPERCORN SAUCE

DRINKS TO PAIR

WHOLE KOREAN BBQ CHICKEN

JOHN STONE DRY AGED BEEF BURGER WITH RED ONION MUSTARD SEED COMPOTE, BLEU CHEESE GRATIN

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TIM STONE

ASPARAGUS CAESAR SALAD

BARBECUED WHOLE CHICKEN, ROASTED BABY POTATOES, HERB MAYO

LAMB TOMAHAWKS

FIVE SPICE BARBECUE PEKING CHICKEN

BARBECUE KOREAN STYLE BEEF BRISKET

RUMP CAP WITH BOVRIL AND CHIMICHURRI

NEW YORK STRIP STEAK & ROASTED ONION PUREE

SPATCHCOCK CHICKEN & TZATZIKI

CHIPOTLE SPICED
CHICKEN WINGS

ASPARAGUS
CAESAR SALAD

BARBECUED WHOLE
CHICKEN, ROASTED BABY
POTATOES, HERB MAYO

LAMB
TOMAHAWKS

FIVE SPICE BARBECUE
PEKING CHICKEN

RUMP CAP
WITH BOVRIL
AND CHIMICHURRI

NEW YORK STRIP STEAK
& ROASTED ONION PUREE

SPATCHCOCK CHICKEN
& TZATZIKI