Entries by TheFumbally

Dec 6th – FRENCH BISTRO

Traditional French Toulouse sausage and lardons in a herby rich stew with white beans cooked overnight until completely tender. Served with fondant potatoes and McNally’s organic green salad   OR   (not as traditional) French bean stew with white wine braised fennel and wild cepe mushrooms with a crunchy lid of breadcrumb and gruyere. Served […]

Nov 29th – DONBURI

Japanese rice bowls Pork Belly Chashu, pickled daikon, crown prince pumpkin, crispy kale, taberu rayu and sticky rice OR Shiitake mushrooms, pickles, sesame, crown prince pumpkin, crispy kale, taberu rayu and sticky rice

Nov 22nd – IRELAND

A dinner taking inspiration from what our ancestors may have eaten. Irish food pre-potato. . Irish spelt cooked in home brewed amber ale, parsnip, honey, cobnuts and sorrel. Served with a choice of hay baked sweet baby turnip OR slow braised pork in nettle and garlic

Nov 8th – MALAYSIA

beef rendang with ikan bilis OR miso and blood orange glazed organic north Dublin pumpkin   . both served with coconut and pandan rice with hot and sour house pickles, seasoned organic egg, sambal chilli + toasted nuts

Nov 1st – SPAGHETTI

Spaghetti marinara classic of spaghetti tossed in a tomato, chilli, garlic and oregano sauce with steamed mussels served with fresh house-baked focaccia OR Spaghettino Spaghetti tossed in blistered cherry tomatoes and fresh basil with lashings of parmesan and Italian olive oil served with fresh house-baked focaccia

Oct 25th – NEPAL

Roast Chicken butter masala served on Jeera rice with aloo tama bodi (traditional Nepalese  soup made with bamboo shoots, potato and black eyed peas) , Mcnally’s pumpkin tarkari, mango and tomato achaar and cucumber raita. OR Grilled Paneer butter masala served on Jeera rice with aloo tama bodi (traditional Nepalese  soup made with bamboo shoots, […]

Oct 18th – CARIBBEAN JERK

With influences from West Africa to Portugal, this meal brings you the hot, sweet and sour flavours of the Caribbean. Choose between jerk goat and vegetable pepperpot stew both served with coconut rice n peas and pan fried greens.

Oct 11th – RAGU

slow braised organic Corleggy lamb ragu with creamy polenta and thyme butter served with a fresh baked focaccia and raddichio salad OR portobello and shitake mushroom argue with creamy polenta and thyme butter served with a fresh baked focaccia and raddichio salad

Oct 4th – MEXICO: YUCATAN

Traditional roast pork meat (pigs head and shoulder braised in Mexican spices) wrapped in banana leaf with achiote, lime and oregano served with a stack of fresh corn tortillas, salsas, sour cream, pink onions, avocado, raw vegetables, black beans and crunchy tortillas OR Achiote marinated and charcoal grilled courgette served with a stack of fresh […]