Words: Shamim de Brún
Words: Shamim de Brún
If you’re looking for a reason to enjoy some delicious and visually appealing meals this week, then let me give you one. You deserve it, dahling!
Life is too short to eat bland and uninspiring food. If you’ve got the opportunity to indulge in a meal that’s both tasty and good-looking, then you should go for it. So live a little, and enjoy some food porn this week.
Glás has made its name on these wonderfully inventive vegan and veggie dishes that are always glamorously presented. This new addition to their menu is no different. This is a heartily comforting veggie dish that has appeal as vast as the low-fi beats girl. This dish combines various ingredients with unique flavours that complement each other. The earthy taste of turnips pairs well with the savoury smoked bread, while the bitter notes of chicory foam balance the creaminess of the wild garlic cream.
This is the winter warmer to beat this week. The sausage itself isn’t your average bangers and mash sausage. We’re talking about some serious artisanal, handcrafted goodness here. And with a secret recipe from a local Italian butcher? How could it not be delightful, original, and somewhat magical? While the full recipe is unknowable, it had been confirmed that wild fennel and Calabrian chilli play dominant roles. That’s a flavour town waiting for you to park up in. The fennel should give it a nice earthy, herbal note, while the chilli will bring a touch of the heat we need in this cold, wet city.
In it’s entirety, this little ditty is made up of Foie Gras and Organic Chicken Liver Parfait on Brioche with a buttery hazelnut crunch accented by a Pedro Ximenez Jelly. If that alone doesn’t make you want to try it then let’s talk about the presentation. This dish is like a work of art on a plate. The smooth, velvety texture of the parfait paired with the crunchy hazelnut crunch and the sweet, tangy jelly is like an art deco symphony for your taste buds. Anything from Gaz is always top-notch quality at the best price he can give it to ya, so it’s worth the DART out to Blackrock for this little ditty, ideally with a glass of crisp white wine.
Who’s feeling adventurous this week? If you’re in the mood for something different, salted cod & nduja croquettes are the appetizer of the week. Croquetts have been having more than just a moment across menus in the city as a way to combine our beloved potato with just about anything. Salted cod has a distinctive, salty flavour that pairs well with strong, bold flavours like nduja. Salted cod is also a bit on the milder side, so it allows the nduja to shine without overpowering it. Now wrap that up with some buttery spuds and deep dry it in bread crumbs, and you can imagine this app is as sexy as Pedro Pascal.
This bad boy made up of malt panna cotta with clementine jus and slices topped with pistachios is the dessert to beat in Dublin this week. Let’s talk texture. The smooth, creamy panna cotta paired with the zesty, tangy clementine jus is like a soirée in your mouth. And then, just when you think it can’t get any better, they go and sprinkle some crunchy, nutty pistachios on top. I mean, come on. It’s like they’re trying to make us all drool with envy. This week there is no better-looking dessert. These are the cold hard facts.
Elsewhere on CHAR: How Much is Too Much for a Pint