Summer Food with Gerry Devlin
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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.
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. And we're like, well, let's do something with a salsa and let's make it as easy as possible. And like, as you said, the tomatoes are really good now. And if you have a little blender, you don't have, you chop them up, whatever the case, blender, mortar and pestle, whatever you have your hands on, tomatoes, a white onion, some chili, if you can get your hands on it, a little bit of lime juice and a bit of coriander and just zip it, right?
And that's like a sauce.
So that's your salsa?
That's your basic. Yeah, that's your basic. So this is just a riff on it. Irish people don't pretend to be Mexican. It's a riff on kind of good, authentic Mexican flavours, right? Get your hands on a couple of chips. That's handy when you're watching it beforehand. They're really nice. They're proper. Nino Blanco, they're called. They're really good. Oh, I know those.
That's the white bag.
Yeah. Mixed malized corn. It's Irish company as well. Well worth supporting. Really, really nice. OK. But like the idea with that salad is like, how do we transfer it across? Because we did, for example, like a little sausage dish there. That's a sausage salad. So that's a midweek dinner. So they're just like now, luckily, really nice sausages from the butcher, but can be any sausage, you know.
Okay, so this could potentially be an Irish sausage, your ordinary pork sausage.
100%. Anything, absolutely. We use pork. Keith Grant, the fabulous guy up in Roundwood, he makes his own really good free-range pork.
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