#herb and pistachio crusted rack of lamb

[spaulyseasonalservings]

Roasted Pistachio and Herb Crusted Lamb Rack

Lamb rack is such a treat for me so I wanted to make sure I made it as tasty as possible. I remember having a macadamia crusted lamb chop which was delicious. I used pistachio for mine and dried herbs. I love pepper so I added a good amount of this too. Using mustard as your ‘glue’ adds a really nice extra flavour too. This was juicy, tender and absolutely delicious. I had mine with some red wine…

[gentlemanlymermaid]

breakfast:

* roasted garlic & smashed avocado brioche toasts.

* banana spinach pancakes with green pinecone syrup.

lunch:

* toasted barley & parsley puree garden risotto.

* grilled mahi mahi steaks with mizuan salsa verde.

dinner:

* pistachio & herb-crusted rack of lamb.

* creamed braising greens with freshly grated nutmeg.

* heirloom dent maize & green chili cornbread muffins.

dessert:

* pandan chiffon cake with matcha custard buttercream.

* white chocolate grasshopper pie with toasted marshmallow.

[gabbygabbypoetry]

Pistachio Crusted Rack of Lamb Rich, sweet pistachios give this mouthwatering rack of lamb a fantastic flavor and texture. 2 racks of lamb trimmed, 1 teaspoon olive oil, 1 teaspoon herbes de Provence, 3 tablespoons Dijon mustard, salt and ground black pepper to taste, 2/3 cup chopped pistachio nuts, 2 tablespoons dry bread crumbs, 1 tablespoon melted butter, 1 tablespoon vegetable oil

[harlendd]

Pistachio-Crusted Rack of Lamb

The flavor and texture of this pistachio-crusted rack of lamb are intriguing. Compared to other special occasion meats like prime rib, beef tenderloin, or goose, a rack of lamb may be a little more expensive, but not significantly so. Additionally, there will be almost minimal waste because it is sold fully trimmed.

1 teaspoon herbes de Provence

salt and ground black pepper to taste

1 tablespoon vegetable oil

⅔ cup chopped pistachio nuts

2 tablespoons dry bread crumbs

1 tablespoon melted butter

1 teaspoon olive oil

3 tablespoons Dijon mustard

Check out the recipe

[frankpanioncube]

Round 1 Done - SO - Crown rack of Lamb crusted with pistachios, rosemary, thyme,parsley,Parmesan cheese and tarragon, red cabbage salad with red and orange peppers, spring onion, almonds, crushed ramen and sesame, wine braised leeks with garlic, Käsespätzle with Jarlsberg, Gruyere and caramelized onions, Roasted Carrots with black sesame lemon glaze

Gingerbread Hot Chocolate, Chocolate Dipped Blackberry Cookies and Gingerbread Yule Log.

...and now to prep for tomorrow.

[gustafsnightangel]

Middle Eastern Feast.

Pistachio Crusted Rack of Lamb

Tabboola

Artichoke Salad

Potato and Herb Salad

Orange and Olive Salad

Hummus

I also made Kofta and Pomegranate Chicken with Persian Jewel Rice but that’s for tomorrow.

🙃😋🙃

[bridgewoodhq]

DINNER OPTIONS!

New Zealand herb crusted rack of lamb, resting on a bed of pearlised cous cous with spring vegetables and a drizzle of tamarind balsamic reduction

Beef Rending (slow cooked Balinese dry curry), served with ginger, coconut infused basmati rice and a side of Asian salsa

Linguini zucchini with pistachio pesto jumbo prawns topped with a parmesan lace wafer

Pan seared Ahi tuna encrusted with Japanese seasoning and sesame seeds, on a bed of soba noodles tossed in a wasabi mayo sauce, with a garnish of Wakame seaweed salad

Porchini dry encrusted fillet mignon on a bed of roasted garlic smashed potatoes with a confetti of oven roasted grape tomatoes, leeks and shitake mushrooms, with a drizzle of port wine reduction sauce

Grilled Caribbean lobster on a bed of traditional peas and rice with a pineapple relish, and plantain crisp garnish

Herb crusted pork tenderloin, stuffed with fresh herbs,onion and garlic, on a bed of potato galette stacks with a rosemary mango glaze and pan seared baby bok choi

SPECIALITY DRINKS MENU!

Azuria Blue

Cap’n Castaway

Callista Classic

Rosemary Daiquiri

[daily-deliciousness]

Roast lamb rack with herb pistachio crust

[halaldudeinlondon]

Lunch at Dior at Alto on Selfridges’ rooftop. On the menu are some of Alto’s Italian specialities, plus some special dishes by Dior, and best of all, it's halal! Pictured above are:

Creamy mozzarella burrata with smoked aubergine and toasted hazelnuts.

Delicious truffle and pecorino ravioli, one of Alto's signature dishes. Perfectly cooked parcels of pasta filled with cheese! 

Mini burgers with cucumber mayonnaise, caramelised onions and Scamorza cheese.

Agnello - halal rack of lamb with a herb crust, red pepper tapenade, grilled heritage carrots and courgettes. Delicious!

For dessert, pistachio tiramisu (no alcohol, no coffee).

Dior Special Le Chapeau - a white chocolate sphere filled with hazelnut ice cream, cocoa nibs and whipped blackberry pannacotta.

Dior at Alto by San Carlo Selfridges Rooftop 400 Oxford St London W1A 1AB [view map]

[healthymag-tn]

Healthy Recipes : Roast lamb rack recipe with harissa and herb pistachio crust. A Mediterranean ra… https://ift.tt/2kKih5n

[kroghsrestaurantandbrewpub]

Valentine’s Day weekend is here and we have a sweet deal for to-go orders only! May we suggest a boxed 2-pack containing one 2019 Natura Cabernet Sauvignon and one 2019 Natura Chardonnay Un-Oaked to pair with your special to-go dinner? This boxed set of two Chilean wines is sustainably farmed and made with organic grapes! We are suggesting this with our Surf & Turf For Two dinner special (see below), but it can accompany any to-go order! The set retails for 45.00, but our Valentine’s weekend special is ONLY 35.00! Must be 21 or older. Available while supplies last. Last, but not least, here’s a re-cap of our weekend specials available tonight, tomorrow night and all day on Sunday! ❤️ Surf & Turf for 2: two 6-oz filet mignons with a port wine sauce and two 4-oz lump crab cakes with a remoulade sauce; served with asparagus and roasted baby potatoes ❤️ Coffee-chocolate, herb-rubbed full rack of lamb with a raspberry-red wine reduction; served with asparagus and roasted baby potatoes ❤️ Pistachio-crusted halibut topped with wilted spinach and an orange-ginger sauce; served with asparagus and rice pilaf ❤️ Pan-seared duck breast with a raspberry-chocolate sauce; served with roasted baby carrots and tri-colored potatoes ❤️ Capellini with shrimp, lump crab meat, artichoke hearts and sundried tomatoes in a shallot-sherry wine butter sauce ❤️ Be sure to save room for dessert! ... #kroghs #kroghbar #brewpub #brewpubnj #valentinesdayspecials #valentinesdayallweekend #tablefortwo #takeoutfood #pickupfood #freedeliveryservice #fooddelivery #curbsidepickup #naturawines #organicwines #naturacabernet #naturachardonnay #contactlessdelivery #lakemohawk #lakemohawknj #spartanj @naturawines (at Krogh's Restaurant & Brew Pub) https://www.instagram.com/p/CLM8z93gRnj/?igshid=zcw2i4yh26zt

[whodoido]

Pistachio herb crusted rack of lamb served with fondant potatoes, sautéed Savoy cabbage, pancetta and a silver skin onion sauce 😋✨ • 🌴www.whodoido.com🌴 • #whodoido #goodeats #eattheworld #onthetable #eatingfortheinsta #foodphotography #foodspotting #gourmetfood #huffposttaste #foodie #yummyfood #rackoflamb #buzzfeedfood #diningout #foodgasm #foodpost #feedfeed #instafood #beautifulcuisines #tastemade #newforkcity #food_photo #foods #yummie #dailyfoodfeed #foodjournal #gourmet #foodnetwork #foodbloggers #lamb (at Hashtag Justin Chef) https://www.instagram.com/p/CDHJUxoFw9C/?igshid=16gjphdxrg1mg

[hoardingrecipes]

Roast Lamb Rack Recipe with Harissa and Herb Pistachio Crust

[agoradelicatering]

. My Sunday roast ready to be served... Organic rack of lamb from @eversfieldfarmshop with pistachio, herb crust and veggies from @turnipsborough . . . #agora_great_deli #labelleassiette #ehochef #takeachef #privatechef #personalchef #chefadomicile #polishchef #greekchef #greekfood #greekdeli #homecooking #organic #freerange #natural #realfood #photooftheday #foodphotography #foodstagram #foodart #finedining #chefmode #yummy #tasty #delicious #nomnom #foodporn #sundayroast (at AGORA GREAT DELI) https://www.instagram.com/p/B5P6FuwH3cw/?igshid=1cj557j43gnu8

[bullmiddle5-blog]

26 Show-Stopping Roasts for Your Holiday Table

[Photographs: Vicky Wasik, J. Kenji López-Alt]

If your extended family gets together for dinner only a couple times a year, you'll want to make each of these meals count with a show-stopping centerpiece. The holiday season is a time when cooks across the country put their best foot forward with elegant roasts of all kinds, and we have 26 festive recipes that will help you join them, regardless of what meat (or vegetable) you want to serve, what budget you're working with, and how much effort you're willing to put into the dish. Keep reading to find the perfect roast for your holiday dinner, from prime rib and slow-roasted pork shoulder to glazed ham and a vegan Wellington.

Lamb

[Photograph: Vicky Wasik]

Crown roast of lamb is without question one of the ultimate holiday roasts—gorgeous, delicious, and luxuriously expensive. Given the price, you definitely want to cook it right. That means using a technique called the reverse sear, which involves cooking the meat most of the way through in a very low oven, then blasting it under the most intense heat your oven is capable of to brown the surface.

Crown Roast of Lamb With Couscous Stuffing and Pistachio-Mint Sauce Recipe »

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[Photograph: J. Kenji López-Alt]

The gamey taste of lamb can be divisive: Some people love it, some find it a turn-off. Most of that flavor is found in the fat, so trim the fat off of a boneless leg to make a roast that's mild enough for the whole family. You have plenty of options for flavoring leg of lamb—here, we use a simple marinade of garlic, rosemary, lemon zest, and anchovies. The anchovy enhances the lamb's savoriness, but won't taste one bit fishy.

Slow-Roasted Boneless Leg of Lamb With Garlic, Rosemary, and Lemon Recipe »

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[Photograph: Joshua Bousel]

Extrapolating from the classic combination of lamb and mint, here we stuff a leg of lamb with a mild, herbal mint pesto, complemented with the rich, pungent flavor of roasted garlic. You could easily cook this using the same reverse-sear technique described in the previous leg of lamb recipe, but if you happen to be celebrating the holidays someplace warm and want to save space in the oven, consider firing up the grill instead.

Grilled Garlic- and Mint Pesto–Stuffed Leg of Lamb Recipe »

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[Photograph: Daniel Gritzer]

Typical Sichuan spices, like cumin, dried red chilies, fennel seed, star anise, and mouth-numbing Sichuan peppercorns, might seem unexpected in a roast served as part of an all-American holiday spread. But given that lamb is so common in northwest China, we find these flavors perfectly appropriate. To tame the heat from the spice rub, serve the lamb with a refreshing salad of celery, cucumber, radishes, carrots, mint, and cilantro.

Sichuan Roast Leg of Lamb With Celery-Mint Salad Recipe »

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Pork

[Photograph: Vicky Wasik]

Pork loin is easier on the wallet than lamb, but just as tasty when cooked right. Again, we recommend the reverse-sear method here, and advise you not to cook the meat to death—modern pork is totally safe when cooked to medium, so don't be afraid of a little pink. For a cozy winter meal, we love pairing a tender, browned roast pork with a medley of roasted root vegetables, like carrots, parsnips, and turnips.

Pork Loin Roast With Winter Vegetables Recipe »

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[Photograph: Emily and Matt Clifton]

To make this extra-impressive roasted pork loin, you'll have to get friendly with your local butcher—ask them to get you a loin with the skin and fat cap left on. You'll also want your butcher to partially detach the bones, allowing you to stuff the pork with thyme, rosemary, and garlic. If you score the skin and start dry-brining the loin a few days before you roast it, you'll be rewarded with tender meat underneath crispy crackling.

Garlic- and Herb-Roasted Pork Loin With Crackling and Spiced Apple Chutney Recipe »

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[Photograph: J. Kenji López-Alt]

It may be a time-consuming project, but slow-roasted pork shoulder provides one of the best ratios of effort to reward of any roast we know. Just season the pork with salt and pepper, and toss it in the oven for a full eight hours. For that minimal amount of work, you'll end up with meltingly tender meat, shatteringly crisp skin, and very satisfied guests.

Ultra-Crispy Slow-Roasted Pork Shoulder Recipe »

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[Photograph: J. Kenji López-Alt]

Traditional porchetta is made with pork loin that's cut so the belly is still attached. This causes problems because the two cuts cook totally differently—get the belly hot enough for long enough to tenderize it, and the loin is going to turn out dry. Our solution is to just get rid of the loin entirely and make an all-belly porchetta instead. Luckily, it's a method that produces terrific results: juicy, extra-aromatic pork, with a crispy and salty skin.

All-Belly Porchetta Recipe »

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[Video: Serious Eats Team]

Looking for a presentation that's just as stunning as crown roast of lamb, but in a leaner, more affordable package? The pork version of the dish is similarly juicy and flavorful and looks equally impressive. Use the same reverse-sear technique to cook it; just know that it will take a little bit longer. For the cleanest presentation, wrap the exposed bone in foil so it doesn't char.

Crown Roast of Pork Recipe »

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[Photograph: J. Kenji López-Alt]

Be careful when cooking city hams: They come precooked, so it's easy to dry them out when reheating. Most city hams are sold vacuum-sealed, so reheating them sous vide makes a lot of sense. After that, we pop them in the oven just long enough to set the glaze—here, a simple one of tart balsamic vinegar and caramelly brown sugar.

Sous Vide City Ham With Balsamic Brown Sugar Glaze Recipe »

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[Video: Natalie Holt]

If you don't own a sous vide circulator, you're not out of luck. It's totally possible to reheat a city ham using the oven alone, with an oven bag or aluminum foil to protect it from the heat. Cook the ham covered until it hits 120°F (49°C), then cook it uncovered with the glaze—in this case, a combination of maple syrup, dark molasses, and whole grain mustard—for another 15 minutes.

Maple-Glazed City Ham Recipe »

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[Photograph: Joshua Bousel]

Don't have a sous vide setup or room in your oven? If you're blessed with a warm climate, you can also heat a city ham on the grill, wrapping it in foil in the same way you would when using the oven. Here, we complement the pork's smoky flavor with a sweet-and-sour glaze of pineapple juice, Coca-Cola, and apple cider vinegar.

Grill-Roasted Coke- and Pineapple-Glazed Ham Recipe »

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Beef

[Photograph: J. Kenji López-Alt]

If there's any holiday roast that could be called the king of them all, it's prime rib—this high-end cut just screams "celebration." But it's got a price tag to match its status, so, as with the crown roast, you'll want to do everything you can to cook it right. How to do that? Yup, the reverse sear is back again! To ensure a nice and crispy exterior and deeply seasoned meat, we suggest salting the roast the day before and letting it sit, uncovered, on a wire rack set in a sheet pan in your fridge overnight.

Perfect Prime Rib With Red Wine Jus Recipe »

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[Photograph: Joshua Bousel]

Beef rib roasts are packed with meaty flavor, so they can stand up to all sorts of intense seasonings. For this grilled roast, that means a crust of sage, thyme, rosemary, marjoram, and sharp Dijon mustard.

Grill-Roasted Herb-Crusted Standing Rib Roast Recipe »

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[Photograph: J. Kenji López-Alt]

Where prime rib is big, brash, and intensely flavored, beef tenderloin is subtler, more tender, and more elegant. It's also extremely lean, which makes it a less forgiving cut to cook. If you pull it from the oven even a few degrees past medium-rare, it'll be dry, so we recommend taking it out just shy of 130°F (54°C). Basting the roast with a mixture of browned butter, thyme, and shallots helps to infuse it with flavor.

Slow-Roasted Beef Tenderloin Recipe »

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[Photograph: J. Kenji López-Alt]

Sometimes food can go so far out of fashion that it becomes retro-cool. It's unclear whether beef Wellington has reached that point yet, but what's certain is that this old-school dish, made by wrapping up beef tenderloin, prosciutto, mushroom duxelles, and foie gras in a crisp puff pastry crust, is ready to make a comeback as an extravagant, labor-intensive, and supremely rewarding holiday centerpiece. We find that a sheet of phyllo dough, rather than the more traditional crepe or slices of ham, makes the best barrier to keep the puff pastry from absorbing too much moisture from the other ingredients.

The Ultimate Beef Wellington Recipe »

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Poultry

[Photograph: J. Kenji López-Alt]

Spatchcocking, also called butterflying, is hands down the best way to cook a turkey—laying the bird out flat means the individual parts heat more evenly, for meat that's better cooked and incredibly crispy skin. You won't get the classic whole-bird presentation, but we think that's a small price to pay for the juiciest, most flavorful turkey you'll ever eat.

Crisp-Skinned Spatchcocked (Butterflied) Roast Turkey With Gravy Recipe »

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[Photograph: J. Kenji López-Alt]

I know, I know—the holidays are all about upholding traditions, and Grandpa isn't too keen on the odd look of a spatchcocked turkey. If you must cook the bird intact, the best way to do it is on a V-rack set on a baking sheet (for maximum air circulation and crispy skin) that's in turn placed on a Baking Steel (which will radiate heat toward the slower-cooking legs). It might not turn out quite as tasty as a spatchcocked turkey, but it'll come pretty close.

The Best Simple Roast Turkey With Gravy Recipe »

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[Photograph: J. Kenji López-Alt]

Cooking a whole turkey with stuffing inside presents another problem: It may be great for presentation, but the stuffing needs to hit 145°F (63°C) to be safe to eat, and by that time the turkey is going to taste like cardboard. Our solution is to par-cook the stuffing before it goes in, ensuring that it hits a safe temperature just as the turkey finishes cooking.

Easy Stuffed Roast Turkey With Giblet Gravy Recipe »

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[Photograph: J. Kenji López-Alt]

Spatchcocking is the best way to cook a whole turkey, but if I'm being honest, I have to admit it's not my favorite turkey recipe. That honor goes to this totally nontraditional turkey "porchetta," made by rolling a turkey breast up with a curing mixture of spices and herbs, then roasting it. Actually, even that's a lie: My real favorite turkey recipe is this unbelievably juicy and flavorful deep-fried, sous vide turkey porchetta.

Turkey Porchetta Recipe »

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[Photograph: J. Kenji López-Alt]

Spatchcocking doesn't just work for turkey; it's also the best way to roast a chicken. The look of it may be unfamiliar to you, but the technique is simple, requiring only that you cut out the backbone with a pair of poultry shears or good-quality kitchen shears and flatten out the bird. Removing the backbone has the added benefit of giving you some bones with which to make a simple jus while the chicken cooks.

Butterflied Roasted Chicken With Quick Jus Recipe »

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[Photograph: Vicky Wasik]

The classic Italian technique of cooking chicken under a brick (or beneath a second cast iron or aluminum skillet) yields wonderfully crisp skin and juicy meat in less time than your average roasted bird. Marinate the chicken with garlic, lemon juice, and minced aromatics to give it extra flavor before roasting it to a perfect golden brown.

Italian Roast Chicken Under a Brick (Pollo al Mattone) Recipe »

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[Photograph: Vicky Wasik]

Done right, roast goose is a wonderfully flavorful and impressive holiday centerpiece. The trick is making sure the goose's high volume of fat renders properly without the meat becoming tough and overcooked. This recipe, adapted from Cook's Illustrated, does that by pricking the skin and blanching the goose before roasting. We also dry-brine the bird, to guarantee even juicier meat and crisp, flavorful skin. Serve it with gravy and our prune and apple stuffing with chestnuts for a totally delicious, totally old-school holiday feast.

Crisp-Skinned Roast Goose and Gravy Recipe »

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[Photograph: Vicky Wasik]

Duck à l'orange is a classic French recipe featuring a whole roasted duck with crispy, crackling skin and an aromatic sweet-sour sauce known as sauce bigarade. While duck à l'orange is often cloyingly sweet with a heavy, syrupy sauce, this recipe calls for bitter oranges, which balance the dish's sweetness and cut through the rich and fatty duck (if you can't find bitter oranges, we give you the option of substituting a mixture of navel oranges and lemons). The full recipe takes several hours, and is sure to impress even your grumpiest relatives.

Duck à l'Orange Recipe »

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Vegetarian

[Photograph: J. Kenji López-Alt]

Sure, this vegan take on beef Wellington is more work than some other roasts, but it's an incredible dish that's guaranteed to make the vegetarian and vegan guests at your table feel loved. A mix of mushrooms cooked three ways, roasted carrots, dehydrated beans, braised cashews, and aromatics, all wrapped up in layers of phyllo dough, creates a centerpiece that meat-eaters are bound to enjoy just as much. Cut down on your day-of labor by making the mushroom duxelles, roasted carrots, and bean/cashew mixture in advance and storing them in the refrigerator.

Vegetables Wellington (The Ultimate Vegan Plant-Based Holiday Roast) Recipe »

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[Photograph: Vicky Wasik]

These adorable glazed roast pumpkins, stuffed with mushrooms, kale, kabocha squash, and Gruyère, make a centerpiece with every bit as much wow factor as a whole roast turkey or handsome leg of lamb. Plus, they can be made in multiple stages, or even assembled entirely in advance and reheated, giving you extra flexibility that'll come in handy as your kitchen fills up with friends (and dishes). Par-roast the pumpkins before stuffing them to ensure every component turns out well cooked—yes, you can eat the pumpkins themselves, too!

Stuffed Roast Pumpkins Recipe »

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Source: https://www.seriouseats.com/roundups/holiday-roasts

[healthywaywealthyway-blog]

An evening made of more

ARTHUR Guinness founded the Guinness brewery at St James Gate in Dublin in 1759.

However, it is Benjamin Disreali (who later became Britain’s prime minister in 1874) who is credited as the first person responsible for pairing the iconic ‘black’ beverage with food.

The story goes that Disreali was having oysters, and he washed those down with a Guinness. That’s when the long-time pairing of Guinness and seafood got its roots.

“Even back in 1837, they realised the flavours of Guinness go really well with so many different types of food,” said Guinness brand ambassador and expert Cian Hulm.

“We even have a restaurant dedicated to what happened in 1837.”

Located in the Guinness Storehouse, the 1837 Bar & Brasserie in Dublin is now considered a major tourist magnet.

Hulm, from Ireland, has worked for Guinness at St James Gate for eight years.

He will be in Malaysia until March to share his expertise in a series of in-outlet activations on the history and craftsmanship of Guinness.

In a media masterclass hosted by this Guinness expert at Makhan by Kitchen Mafia recently, guests got the chance to understand why Guinness is ‘Made of More’.

The curated three-course pairing menu of a Bombay slider and prawn appetizer, a rich main course of crusted rack of lamb, and a bittersweet chocolate ending was prepared by celebrity head chef Sherson Lian himself.

The pairing menu not only showcased the contrast of different local cuisines but also how well Asian food can be enjoyed with a pint of Guinness.

Guests were first offered a glass of Black Velvet made with equal parts of Guinness and champagne.

According to Hulm, the Black Velvet was born after Arthur Guinness was at a funeral that served champagne, and “didn’t think that was the right thing to do”, so he added some Guinness.

Hulm added that exploring different flavours with chef Lian, especially the local preference for spicy delights, was certainly an interesting experience.

“It’s very interesting to sit down [with chef Sherson], get some really spicy food, which my palate isn’t used to, and have some Guinness with it to see how those flavours reacted in the mouth,” he said, adding that contrast and complement of flavours are “key to the pairing”.

Starting the night off with a flavourful punch of spices, the salted egg prawn heads with a hint of spiciness stood out next to the tamarind grilled tiger prawns and crispy tandoor-spiced chicken thigh patty on the brioche bun slider.

Hulm said: “That was definitely a new one for me. The saltiness from the prawns go really well with the bitterness from the hops.

“We added some spice to it ... but seafood and prawns, in general, are usually more of a subtle flavour, a bit more light and they go really well with the smoothness and creaminess that Guinness stout is known for.

“Hops do give you bitterness but it can be perceived as giving it that little bit of saltiness instead, to the beer, and that’s why they worked really well together.”

Roasted barley is what gives the beverage its iconic ruby red colour and flavour. The barley is roasted to an exact 232°C, before being sent to Guinness breweries all over the world.

Hulm said: “If the barley is under 232°C, you’re not going to get enough flavours from it. If it goes over 232°C, the barley catches fire and we can’t use it.

“The roasting process is such a craft and art in itself that we have roasters who have been doing it for years and the skill passed down through generations.

“We’re so passionate about the quality that we roast our own barley on site in St James’ Gate in Dublin.”

Red meat and Guinness remain another classic combo that is both satisfying and refreshing.

The pistachio and herb crusted rack of lamb with coffee-infused lamb jus and braised morel mushrooms was served with sides of charred broccoli, honey roasted carrots, and buttery crushed potatoes.

In this pairing, Hulm said: “You’re getting the bitterness and the oils from the hops through the head, and then you’re getting all the coffee, chocolate, and caramel-rich flavours from the roasted barley we use ... which goes extremely well with the lamb.”

A favourite pairing for many, including Hulm, is Guinness with dessert.

“I have a sweet tooth, so Guinness and chocolate will always be my number one. I do a lot of cooking at home, and any time I’m chocolate brownies or cake I always add a little bit of Guinness.

“I’d put Guinness in my breakfast cereal if I could. I haven’t tried it yet but if I could, I would,” laughed Hulm.

The decadent slice of Belgian dark chocolate ganache with sea salt and nitrogen-charged smoked cream matched the bitterness and sugar, plus the touch of saltiness from the infused cream lent a lovely balance to the third course.

Hulm explained: “The chocolate dessert gives a lot of sweet flavours as well, so they complement each other because it’s sweet on sweet. But you need the salt with the cream to balance it out.

“That’s why we have the correct head height, why we do the two-part pour because, with Guinness, the head height gives you the bitterness, whereas the black liquid gives you the sweetness.

“What a lot of people don’t understand is that, if the head height is too big in Guinness, the beer could be too bitter.

“If the head height isn’t big enough, it’s not going to be bitter enough. It’s all about that balance of bitter and sweet.”

The salted egg prawn heads with a hint of spiciness stood out next to the tamarind grilled tiger prawns and crispy tandoor-spiced chicken thigh patty on the brioche bun slider. - Adib Rawi Yahya/ theSUN

The pistachio and herb crusted rack of lamb with coffee-infused lamb jus and braised morel mushrooms was served with sides of charred broccoli, honey roasted carrots, and buttery crushed potatoes. - Adib Rawi Yahya/ theSUN

from Style Life http://bit.ly/2TACCcY from Blogger http://bit.ly/2GfaSrq