Paul Flynn, Chef Proprietor of The Tannery Restaurant in Dungarvan is a familiar face on our TV screens and his restaurant has garnered a strong reputation for fine dining and seasonal local produce. Paul’s career has included stellar stints as Head Chef at then two Michelin starred Chez Nico in London and Dublin’s La Stampa.

In 1997 Paul opened The Tannery Restaurant with his wife Máire in his home town of Dungarvan, in 2005 the Tannery Townhouse followed. In 2008 The Tannery Cookery School was launched. He has re-energised this corner of Waterford as a great food destination. Paul’s dishes are known and loved for their deep earthy flavours and the menus give nothing away in their simplicity yet the tastes are hugely exciting. He was the cookery writer for the Irish Times and subsequently wrote three cookery books, An Irish Adventure with Food (Food and Wine cookbook of the year 2005) and ‘Second Helpings’ which contains a selection of spectacular recipes using seasonal food. His third book, Surf and Turf is co-written with Martin Shanahan.

SPICED LING WITH FRAGRANT COCONUT RICE AND SPRING ONIONS

Serves 4 

Ingredients

250g Basmati rice (rinsed)

1 can (400mls) light coconut milk

300 mls water

10 cardamon pods, crushed lightly

3cm piece of fresh ginger, unpeeled and roughly sliced

1 cinnamon stick

2 slivers of lemon peel

1 tsp salt

400g ling fillet

1 tsp Madras or Korma spice blend

A little butter to dot on top of the fish

4 whole spring onions, trimmed

Fresh coriander to garnish 

Method

1       Set the oven to 175 degrees 

2       Put the rice, coconut milk, water, cardamon,  ginger , cinnamon , lemon peel and salt into a pot. 

3       Mix well and bring to a simmer.

4       Cover and put in the oven for 15 minutes.

5       Cut the ling into 3 cm chunks then coat lightly in your chosen spices and a little salt.  

6       After 15 minutes, sit the ling on top of the rice and push down gently to semi-submerge it, then dot the fish with butter.

7       Intersperse the spring onions, cover and return to the oven for another 10 minutes or so until the fish is done.

8       Serve with a scattering of Coriander

CURRIED CARROT, APRICOT AND GREEN CHILLI FRITTERS

Ingredients

Serves 4

400g, peeled and grated carrot

Half tsp salt

125g Gram flour (chick pea flour)

Half tsp baking powder

6 dried apricots, finely sliced

1 medium green chilli, deseeded and finely diced.

1 tsp garam masala

1 tsp curry powder

Half tsp black onion seeds (optional)

2 tbs chopped Coriander (including stalks)

Vegetable oil for frying 

1       Put the carrots in a large bowl then add the salt and mix well. 

2       Leave to stand for 30 minutes to draw the water out of the carrots. 

3       Then add the rest of the ingredients, it’s best to do this by hand and work all the ingredients together.  It’s good to do a bit of squishing. 

4       If it seems dry add a splash or two of cold water to bring it together and so there is no excess flour .

5       Deep fry rough tablespoon sized nuggets in batches at 180 deg until golden brown.

6       Keep one batch warm in the oven until you wait for the other.

MANGO AND CUCUMBER TARKA 

Serves 4

Ingredients

1 Mango (it must be ripe)

Half cucumber

1 small red chilli, deseeded and finely diced

1 tbs vegetable oil

1 tsp Coriander seeds

1 tsp cumin seeds

1 tsp mint sauce

A drizzle of honey

Some freshly chopped coriander

4 tbs natural yoghurt 

Method

1       Peel and dice the mango into 2 cm chunks.

2       Peel, halve lengthways and thinly slice the cucumber.

3       Put both in a bowl then add the chilli.

4       Heat the vegetable oil in a small pot until it starts to smoke,  then add the coriander and cumin seeds. 

5       The seeds should crackle, remove from the heat immediately, give them a careful swirl, drain on kitchen towel,  then add them to the mango and cucumber.

6       Add the remaining ingredients and mix together, this will keep in the fridge for up to three days.