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Ciarán

@fooddunneright

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Shite talking fool who makes food
From Dublin 🇮🇪 in Sydney 🇦🇺
💼 [email protected]
Lover of Bonnies ma

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I know my way around roasties

Ingredients:

-750g peeled and quartered potatoes
-3-4 tbsp duck fat (rapeseed oil etc)
-6-8 cloves garlic (3/4 minced rest whole)
-800ish ml stock (enough to cover)
-salt

Method:

-parboil your peeled and quartered potato’s in a pot of stock. You’re looking for them to be fork tender

-strain and cover for 15 mins to steam fry

-while they’re steaming. Get your tray of duck fat and cloves or whole garlic into the a preheated 220°c oven and let it get hot

-once sizzling remove the garlic. Shake your potatoes in the pot to fluff them and create more surface area and get them into the hot duck fat

-into the oven for about 45-55mins. Flipping first after about 25 mins, again after 15 and leaving for a final 10 or so

#roastpotatoes #potatoes #roastpotatorecipe by @fooddunneright

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3 years ago

Pizza dough

I am no expert and I’m sure someone will point out where I went wrong but I’m happy with it

I’m once again ill so excuse my voice

I started trying to stretch and fold method because I hate kneading dough for 10 plus mins.Even though it is essentially the same amount of work , it feels like less to me

Pizza dough comes down to percentages, your hydration level is the ratio of flour to water.So in this case 1kg of flour and 650ml water is 65% hydration.This will get you about 5 340ishg balls for a decent size pizza

Ingredients:
-650ml water
-30g salt (yes 30 grams, 3% to the flour weight)
-2g dried yeast
-1kg 0,0 flour
-semolina flour for shaping (normal flour works too but I find semolina better)

Method:
-get your water, salt, about 150g of your flour into a bowl and give it a mix. Then add your yeast, mix again, finally dump in the rest of the flour and mix it until it’s fully combined. Just mix it until it’s a shaggy dough

-cover with a tea towel and leave it for 30 mins. With wet hands then you’re going to do some stretch and folds

-pull a side up, fold it over the top, rotate the bowl and do that on all 4 sides. Cover again with a tea towel for 30 mins and repeat until you’ve done it 3 times

-after you’ve done that 3 times you’re going to do a coil fold. Again with wet hands, grab both sides and pick it up. The front and back should flop down underneath it, rotate and repeat

-try get it into as tight as a ball as you can and transfer it to a clean bowl with some oil. Oil the top of the dough, cover with clingfilm and bang it in the fridge for 24-72 hours

-the day you’re using the dough take it out 4ish (at least) hours before you’re using

-divide into your desired sizes. To form the ball you’re going to fold the sides down and in on itself until you’ve a nice smooth top. Then to close the seam on the bottom just give it a little spin on your work surface

-get some flour or semolina into the bottom of your lunch box/ dough box and place the dough in (make sure there’s a bit of room between them if you’re putting multiple into one)

-cover it with a lid and leave on the counter for a couple hours till you’re using it by @fooddunneright

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2 years ago

I love lasagne
Ingredients:
-650g beef mince
-100ishg cubed pancetta
-1 large onion diced
-2 sprigs celery diced
-1 medium carrot diced
-5 cloves minced garlic
-3tbsp tomato purée
-150ml white or red wine
-350ml beef stock
-2 tins plum tomatoes
-2 tbsp of an Italian herb seasoning (or a few sprigs each of fresh thyme and rosemary)
-1 parmesan rind (if you have one)
-fresh chopped basil
-S&P
-olive oil
-fresh pasta sheets
-mozza
Béchamel:
-90g cubed butter
-90g plain flour
-850ish milk
-grated parm
-pinch of nutmeg
-S&P
Method:
-get a cold pot going on medium heat and add the pancetta
-once crispy and fat rendered add the beef. Make sure you get a good colour on it! Try get some crispy bits don’t just let it be grey
-pour some oil in and add your trio of veg with a good pinch of salt and cook them all off together until the veg is slightly soft 5-8mins
-throw in your garlic and let that get friendly for a minute
-squeeze in the tomato purée and get it well mixed in. Cook that off for 3-4 mins
-next is your wine(use red or white) to deglaze. Scrap any and all crispy bits off the bottom of the pot. That’s pure flavour
-after a couple mins, add in the beef stock, plum tomatoes, seasoning , herbs and parm rind
-get that well mixed then you’re going to simmer that for about 90 mins (stirring occasionally so nothing sticks to the bottom) until most of that liquid is gone. Taste it and adjust the seasoning
-you don’t need to go that long, it’ll still be nice, just not as nice as it could be. I normally taste it after an hourish and adjust seasoning

Bechamel:
-butter into a pot in a medium heat and once melted add the flour. Mix continuously till a paste forms and cook it off for 3-4 mins

-pour the milk in stages. Add some, mix until fully combined and repeat

-season to taste then
Assembly:
-meat, white sauce, grated mozzarella pasta sheets and repeat. My top layer is pasta and béchamel
-cover with tin foil and bang into a preheated 170°c oven for 20ish mins. Crank it up to 200°c then, remove the tinfoil, top with more grated mozzarella, then bang back in for 15 mins until golden brown and bubbly

#lasagna #lasagne #lasagnarecipe #pasta by @fooddunneright

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2 years ago

Another bucket list item ticked off ✅

What an experience it was seeing Australia zoo first hand and learning about all the amazing conservation work they do.

Worth every cent imo by @fooddunneright

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2 months ago

Fridge raider sandwich’s are some of the best by @fooddunneright

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2 months ago

Australia zoo visited ✅ another bucket list item ticked off

Growing up I was obsessed with Steve Irwin ( like of most of us were) it was surreal walking around this place. Genuinely felt giddy like a kid once I got there. Took an ungodly amount of photos, here’s some favs taken in Australia Zoo by @fooddunneright

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2 months ago

Few snaps from k’gari

Working on getting some videos together taken in K'gari - Fraser Island by @fooddunneright

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2 months ago

Had planned on a dump for all of Hervey bay but have way too many photos. Whale watching is up there with one of the best things I’ve ever done. Who’d have thought humpback whales are just a bunch of goofy guys

Definitely want a better zoom lens lol by @fooddunneright

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2 months ago

Airlie beach ➡️cape hillsborough➡️ yeppoon/ great keppel island

East coast road trip has started

Stay tuned by @fooddunneright

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3 months ago

Bit of an online hiatus the last few weeks. Ya boy has been busy and honestly it’s been nice not feeling stressed about getting content out. I think i have 5/6 videos that need editing and now we’ve started the road trip there’ll be even more footage lol.

Bulk of the road trip content will be long format and whatever else will be like this

Hope you’ve been good kids. Sorry about not being around by @fooddunneright

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3 months ago

Day off bakes: episode 11: Millionaire Shortbread

One of the best little treats you can get

But I’ve seen and had a few bad ones

Ingredients:

Shortbread:
-275g plain flour
-200g unsalted butter (room) temp
-100g caster sugar

Caramel:
-230 unsalted butter (whole stick)
-3-4 tbsp caster sugar
-tin of condensed milk (400ml)
-3tbsp golden syrup

Chocolate:
-200g milk chocolate
-100g white chocolate

Method:
-pre heat your oven to 170°c

-start by creaming your soft butter and sugar together until completely smooth! Add your flour next and mix with your hands (find it’s easier) until a loose dough forms

-pack that into a lined baking tray and bake for 20-25 mins

Caramel:
-add all your ingredients to a pot on a medium heat and continuously stir until the sugar is completely gone. Bring it to a boil then ( be careful) and continue stirring for 5ish mins (don’t stop or it’ll burn)until it’s gets slightly darker and thicker

-pour that over your biscuit and leave to cool for 1-2 hours in the freezer

-melt the milk chocolate and spread it over the top. Then throw some dollops of white over and swirl it through with a tooth pick

-bang it in the freezer for an hour and you’re sorted by @fooddunneright

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4 months ago

Day off bakes: episode 10: Apple Turnovers

Simple one but a good one

Ingredients:
-850g Granny Smiths (whole weight)
-3tbsp butter
-100ish g light brown sugar
-juice and zest of one lemon
-pinch of cinnamon
-2 sheets puff pastry
-1 beaten egg
-granulated sugar

Method:
-peel and chop your apples. Add them to a pot with your butter, brown sugar, lemon juice+zest and cinnamon. Get that pot onto a medium heat and stew them down for 10ish mins or until softened and liquids thickened up a bit. I definitely left them too watery

-leave to cool

-cut your puff pastry into squares. Add 2 tbsp of your apple mix to one side of each square, making sure to leave a border

-brush your egg wash around the border. Fold it over to make your triangles and crimp the edges down with a fork. Cut a small hole in the top, brush with your egg wash and sprinkle with granulated sugar

-bang then into a preheated 180c oven for 16-18 mins or until nice and golden brown by @fooddunneright

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5 months ago