Chef’s Recipes
Chef Kevin Doran
Chef Kevin Doran has produced a number of videos to highlight his unique approach to the production of haute cuisine which we are happy to share with you here.
Sirloin steak with new potatoes
- Separate the mushroom stems from caps. Chop mushroom caps into thirds.
- Remove tarragon leaves from stems; discard the stems.
- Season the steak with salt and pepper on both sides.
- Heat a heavy frying pan over high heat. Once very hot (a drop of water should immediately sizzle and evaporate when flicked onto the pan's surface), add a generous drizzle of oil. Add the steak and cook for 4 minutes, turning once.
- Remove the steak from the pan and set aside. Tent with foil to keep warm. Discard the oil remaining in the pan.
- Reduce the heat and add the garlic, shallot and mushrooms to the frying pan. Cook till softened, stirring frequently to prevent burning.
- Add white wine to the frying pan and cook till reduced slightly, then add beef stock. Reduce heat to low and begin adding butter, one piece at a time. Stir well between each addition. Finally, add the tarragon and stir well.
- Serve the mushroom sauce over the steak.
Pan-Roasted Cod with Chorizo
- Heat the olive oil in a frying pan, add the chorizo and fry until just starting to crisp. Remove with a slotted spoon to a bowl and set aside.
- Finely the onion then, in the same pan, soften it for 8 minutes over a low heat. Stir through the paprika and the chilli flakes and cook for 2 minutes more. Add the white wine, chopped tomatoes, roasted peppers and chickpeas. Season well, mix and bring to a simmer.
- Chop the cod fillet into large chunks and add to the pan along with the crisp chorizo. Bubble gently for 3 minutes or until the cod is just cooked through. Taste and adjust the seasoning, if need be. Sprinkle over a handful of chopped fresh flatleaf parsley and serve with creamy mash or garlic bread.