RECIPES TO EXPLORE IN THE KITCHEN OR ON THE BBQ

Delicious recipes from incredible chefs. Choose from our John Stone Selection Boxes to create amazing dining experiences.

OUR RESTAURANT QUALITY FESTIVE SELECTION GIFT BOXES

To order call us on +353 87 294 0237 or email office@johnstonebeef.com

LISTEN TO IRELANDS FINEST

Listen to Gary and Gareth ‘Dishing It Out’ Podcasts.

The ultimate culinary companion unites these two passionate foodies to give you a helping hand with your food frustrations, share their culinary wisdom, bring you tales from the kitchen and featured recipes from our Selection boxes.

Listen out for the Podcast Promotion code and use it when placing your orders for free delivery anywhere in Ireland.

To order call us on +353 87 294 0237 or email office@johnstonebeef.com

Podcast Link

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.

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.