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Chapter 1: What is the main topic discussed in this episode?
The Pat Kenny Show. With Timber Living Log Cabins. Saturday and Sunday from 10am. On Newstalk. Conversation that counts. The pesky weather, it has not been playing ball for those of us who have been eagerly anticipating warmer, drier conditions. But fear not, owner of the Dublin Cookery School, Gerry Devlin, is here with some vibrant summer dishes to make us feel like it's 25 degrees and sunny.
Good morning to you, Gerry.
Morning, Ciara. How's it going?
How are you? I have to say, I have the Metairn app open in front of me. I know it is cloudy out there, but it is promising hazy.
Picking up a little bit. I know we were lighting a fire and eating stews for the last couple of weeks. But anyway, it's all changing. All changing now.
So it's going to be 20 to 21 degrees this afternoon. So perfect weather to enjoy a little bit of Mexican food. And I have to say, I'm sitting here with a yogurt with granola.
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Chapter 2: What vibrant summer dishes does Gerry Devlin recommend?
Not going to get touched because you have brought a beautiful Mexican food for us too.
And we all like, we all have that. We're so busy and it's so hard. We're in our routines at home and then new season and like produce is amazing this time of year. It's kind of as good as it gets. So there's lots of things that we can kind of experiment with and have a bit of fun with.
Yeah, you can really taste it, I think, in the fruit and veg now, can't you?
Yeah, it's better, like paste of strawberry and the difference. Taste the tomato with the minute.
Irish tomato is beautiful.
Absolutely fantastic. And like we were thinking, like in the school, like we're big into just motivating people to cook. That's our biggest issue. Just get everybody cooking. Whole foods the better. Better for you. Feel better at night. Less snacking. Everybody sleeps better. Energies are better, you know. So that's really important to try and get kind of good food into us.
And I think the weekend, actually, for those of us who are busy, and I say those of us, I don't know anybody who's not busy at the moment in their lives. But for me, I have tried not to salvage a Saturday.
It doesn't always happen, but I'm thinking, okay, Saturday evening is maybe my opportunity to let the kids watch something and to cook in the kitchen, which actually I really enjoy and I find really cathartic and quick.
Yeah, really therapeutic. And you enjoy your glass of wine and stirring the risotto, whatever it is. So, I mean, but the big thing that we love to do is like, how do you make it easier? And like, this is one of the prime examples. Obviously, we're a cup. Everybody decided I was watching Mexico play the other night.
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Chapter 3: How can you make a quick and easy salsa?
Because not only do I not have time to make the dinner, I don't have time for the washing up, I don't have the energy for the washing up afterwards.
I work in a cookery school, so I know all about washing up is essentially what I excel at. But these two, like that pot and that bowl straight out of the dishwasher, it's really minimal mess. And that's really what we're trying to push is like, how do we eat better food quicker and more conveniently? What do you think of it?
Lovely, really lovely. But what I'm really interested in, I have to say, because I absolutely adore fish, but I'm not the biggest tuna fan, but it's one of those things I feel like I should like, I want to like. So this is a tuna steak. What have you done here?
Exactly. So I just nipped up to the grocery store last night because I was planning to get a bit of sea bass, but I saw this big chunk of tuna. I said, that looks lovely. I'll grab that. So again, that is just with a little bit of flaky sea salt and onto a pan and just caramelise those outside bits, right? And that takes, again, three or four minutes on either side.
Just dipped it in sesame seeds. You don't have to do that. And just threw it on a salad. I found some endive. There's preserved lemon. That's a great ingredient for your pantries.
As long as I'm tasting coming through there, I can taste that.
It's all that zesty stuff. It's so fresh. And a load of mint. So just throw that all together. And again, that tuna should just melt through that. And there's a salsa on top again. So that little salsa that we made on the Sunday night to enjoy with our beer and a few chips, that's coming in handy. So we're able to use up those little leftovers.
Okay. And if that took you half an hour, this is going to take you less than 10 minutes.
It's less than 10 minutes. That is really clever. That's all whole ingredients. It's full of goodness. And again, that skillet bread goes perfectly with it. So you need to feel if you've got the kids at home, they're all going to be hungry. But I guarantee you, if you get like nice kind of skillet bread coming off the pan and there's a big chunk of kind of tuna, that's more meaty.
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Chapter 4: What makes a perfect summer salad with sausages?
But it's amazing. You expose kids to eating flavours, the group mentality. All of a sudden, you know, I don't like fish, but I had the Thai fish cake and it was great. Great.
And you see that all the time because you get reports back from school that they're eating all sorts of food in school and then you try it at home and it doesn't happen. So let's go to the next dish you got there. Again, a rainbow of colour.
Yeah, and this is again the same thing using the salsa. So that salsa was in the fridge and I braised some chicken thighs and the chicken thighs are great. They're on the bone. They're inexpensive. And if you crisp up the skin, they are fantastic. So super crispy skin. And then just a couple of spoonfuls of that salsa over it and into the oven for about 25 minutes.
So the same salsa again. It's the same base ingredient for all of these.
Braised the salsa, chicken's braised in that. There's a little crispy roast potatoes, proper roast potato. I'm very fussy when it comes to roast potatoes and that's having the potatoes steamed and in little kind of chunks, cool it down in the fridge when they're nice and cold, super hot oven. Throw them all.
Now toss them in butter and into the oven and mooch them around there in about 160 for about an hour. So lower for longer. And that crust grows. So you have a real crusty kind of outside and fluffy inside. Again, I toss the potatoes in that salsa. The chickens, they're braising the salsa. And this is the best way to eat greens at this time. So those lovely baby spring onions that are out now.
Tender sound broccoli and some asparagus. All bursting with flavor. Into a dry pan. Or if you have a wok, even better. No oil, nothing. Super hot heat. And it blisters. So as you toss them around, you're losing nothing. So you're not losing any flavor in that boiling water that we traditionally do. So it's just blistering, intensifying a flavor.
Turn off the heat, touch of olive oil, a few chili flakes and a little bit of flaky salt. And it's fab. Blistering is charcoal.
Exactly.
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