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Martin Ruffley Cook/Author

@mj_ruffley

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Irish cook and author sharing recipes and experiences.
@fermentersguild member

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Very proud of our students who smashed todays lunch for International Women’s Day @galwayinternationalhotelschool
Also a big thank you to all the back-up staff, the front of house students were amazing. And our guest chef Philipa
#iwd2023 taken in ATU Galway City by @mj_ruffley

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4 years ago

RECIPE ⬇️It was so great to have Martin @mj_ruffley ‘The king fermentation in Ireland’ come and show me how to make kimchi at home. Martin mentioned that Korean chef Olive @olivesseoulfood taught him how to make this so wants to credit her here too.

I trained as a chef at ATU @galwayinternationalhotelschool (formally GMIT) where Martin is a Culinary Arts Lecturer. His passion is fermentation. He has worked all over the world with some of the best chefs to learn all the secrets of fermentation. It was a privilege to listen and learn from him.

We’d love for you to make your own kimchi at home.
📱Screenshot the Korean chilli powder at the end of the reel - you can get it in Asian supermarkets.

Kimchi
Ingredients
Napa Cabbage 2 heads - available in Dunnes
Sea Salt 125g
Water 1 ltr
For the veg:
Scallions (julienne) 60g
Carrots (julienne) 150g
For the Kimchi Paste:
Onion (finely diced) 200g
Gochugaru 85g ( Korean Chilli powder)- available in Asian supermarkets
Fish Sauce 75g (optional)
Sugar 20g
Cooked rice Paste 12g
Ginger Finely diced) 12g
Garlic (crushed) 35g

Method
1. Make the brine by dissolving the sea salt in the water.
2. Trim the base of the cabbage ensuring that it is still intact and cut into quarters.
3. Place the cabbage into the brine and leave for 8 to 10 hours in the refrigerator.
4. Remove cabbage from the brine then rinse in a bowl of fresh water and allow to drain
for 30 minutes.
5. To make the kimchi paste: place the cooked rice paste, sugar, diced ginger, crushed
garlic, diced onion, fish sauce and gochugaru into a blender and blitz. If the paste is
too stiff, you can lighten it by adding some brine. Transfer to a bowl and add
julienne of carrot and scallion.
6. Spread some kimchi paste on each leaf, wrap it around itself into a small parcel,
place them in a kiln jar pressing down to exclude air.
7. You can eat right away or let it ferment for a few days at room temperature (I prefer
the latter).
8. Then store in the refrigerator and use as required.

.
.
#homemadekimchi #kimchimasterclass #learnfromthebest #koreankimchi by @mj_ruffley

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2 years ago

𝐌𝐞𝐞𝐭 𝐭𝐡𝐞 𝐂𝐡𝐞𝐟: 𝐌𝐚𝐫𝐭𝐢𝐧 𝐑𝐮𝐟𝐟𝐥𝐞𝐲

Rediscover the age-old art of fermentation with chef Martin Ruffley in Forgotten Skills (Fermentation).

Dr. Martin Ruffley is a multiple award-winning Chef who has travelled the world in his pursuit of culinary excellence. As well as staging at 3 Michelin-star Maaemo Restaurant in Oslo, 2-star Hibiscus Restaurant in London, UK, & the 1-star Ora Restaurant in Helsinki, Martin has inspired many other people to learn how to cook.

Through this cookery demonstration, Martin will explore how simple ingredients, a little patience and traditional techniques can create exciting flavours, preserve seasonal produce and make more of what we have in our kitchens.

Join us at the Cooks n Books Stage for a fresh look at a skills that have been passed down through the generations. You will gain plenty of inspiration to bring back to your own kitchen and try out for yourself!

Book signing will follow the demo in Antonia’s Bookstore next door to the Cooks n Books Stage.

📆 Sunday 8th November
⏰ 3:30pm
📍 Cooks ‘n Books Stage, Eureka House
🎟️Entry included in the Sunday festival pass, tickets available via the link in our bio 🔗
🔎 Discover more events at: foodcultureireland.ie

#SamhainFestivalKells #CentreOfFoodCulture #FoodCultureIreland #CookeryDemo #MeetTheChef #BoyneValleyFlavours #FoodExperience #IrishFood #IrishFoodCelebration #BoyneValley #SamhainFestival #Kells #Meath #IrelandsAncientEast #IrishFoodCulture by @mj_ruffley

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2 hours ago

It’s going to be a fantastic weekend at the Samhain Festival of Food and Culture from 5th to 8th November in Kells, Co Meath. So privileged to be back again,meeting old friends, making new connections and doing a Dem on fermentation…if you are interested in fermentation come along and join me Sunday 8th.
#fermentation
#food
#culture by @mj_ruffley

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9 days ago

Ciao Torino
What an amazing city and great company too… For those who love food….This region has it all
#terremadre2026 taken in Turin,ITALIA by @mj_ruffley

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18 days ago

Terre Madre

Some experiences don’t just change the way you see food. They change the way you see the world.
One of the most special parts of the whole experience wasn’t just the amazing food, the ideas or the conversations. It was meeting fellow fermenters from around the world.
Sharing techniques, stories, experiments, failures and the little moments of fermentation magic reminds me just how generous and connected this community is. Different places, different traditions, but so much in common.
Grateful for the people I met, the knowledge shared and the inspiration I’m bringing home to my students and the wider community. Here’s to keeping the cultures alive, in every sense.
#alwayslearning taken in Torino Centro by @mj_ruffley

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20 days ago

Fantastic Korean Fermentation Workshop. We really enjoyed it. Thank you to all involved.#terramadre2026.
📸@cormachandy taken in Torino Centro by @mj_ruffley

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23 days ago

PUMPKIN SPICE MADE NICE 🎃🎃🎃

Spiced Pumpkin Tart
Ingredients
Sugar pastry ( see custard tart recipe in previous post)
Pumpkin purée 450 g
Brown Sugar 60 g
Eggs 2 plus 1 egg yolk
Cinnamon 1 tea spoon
Freshly grated nutmeg 1/2 tea spoon
Allspice 1/2 tea spoon
Ground ginger 1/2 tea spoon
Condensed milk or cream 275g
Method
1. Roll out the pastry and line a 9 inch tart case.
2. ⁠Bake blind as Custard tart recipe.
3. ⁠To make the filling: cut pumpkin into sections and remove seeds.
4. ⁠Season the pumpkin with a little salt and drizzle of olive oil.
5. ⁠Bake at 180C for 30 minutes approx.
6. ⁠Remove skin and pass pumpkin through a sieve into a bowl.
7. ⁠Heat condensed milk and pour over whisked sugar and eggs and spices.
8. ⁠Add pumpkin purée and pass through a sieve and pour into pastry case.
9. ⁠Bake at 130C for 30 to 40 minutes until just set.
10. ⁠Allow to cool and serve with whipped cream or vanilla Ice-cream.
🎃from @sloehill.farm
#pumpkin #autumn #tart by @mj_ruffley

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a month ago

AN ODE TO BEETROOT

I’ve been working on this dessert for quite a while now….Beetroot Cheong, Madeline’s and a foam made from cream and the beetroot syrup…really happy with the result.. A big shout out to @sloehill.farm for the beets
#beetroot taken in ATU Galway City by @mj_ruffley

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a month ago

After a tough week great to catch up with likeminded folk @greenearthorganics1 festival in Galway to recharge with hope and optimism about the food system. Well done Kenneth, Jenny, Simone and all the team. Glamping and beer and I’m there for 2027..

@iampatkane @sambabygiselle @mistereatgalway @happytummyco @mj_ruffley @littleloucooks @darina_allen @beechlawnorganicfarm @jcdal @doughbros by @mj_ruffley

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a month ago

Greeted by a field of celeriac on arrival @greenearthorganics1

Knobbly, earthy and deeply rooted- a fitting metaphor for a festival exploring organic food, health, education, sustainability and our environment and so much more.
So much of what matters begins beneath the surface…
Healthy roots. Healthy soil. Healthy people.
Thanks to all involved for an incredible day.
#organic by @mj_ruffley

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a month ago

CRISPY PASTRY. SILKY CUSTARD. SAY NO MORE
⬇️
Custard Tart
Ingredients
Pastry
Plain flour 230g
Icing Sugar 20g
Cold Water 55 ml
Butter ( unsalted) 120g
Lemon Juice 1 teaspoon
Salt a pinch
Method.
1. Sieve flour, salt and icing sugar into a bowl.
2. ⁠Rub in the butter to achieve a sandy texture.
3. ⁠Add cold water and lemon juice and work to a smooth paste.
4. ⁠Wrap in cling film or greaseproof paper and refrigerate for 2 hours.
Egg Custard
Ingredients
Egg Yolks 12
Fresh Cream 750 ml
Caster sugar 110g
Vanilla essence a few drops
Nutmeg (Whole) 1
Method
1. Roll out pastry on a lightly floured surface to 2 mm thick.
2. Arrange the rolled pastry onto the buttered tart case ensuring that pastry is flush with the tin.
3. ⁠Line the pastry case with greaseproof paper and fill with raw rice or dry pulses.
4. Bake blind at 170C for 15 minutes.
5. ⁠Remove rice or pulses and return to oven
for a further 10minutes. Remove from oven and allow to cool.
Meanwhile reduce oven temperature to 130C.
Egg Custard
1. To make custard: add cream to pan and gently heat.
2. Beat caster sugar and egg yolks together and add a few drops of vanilla essence.
3. Slowly add the hot cream and mix well,
4. Strain the custard through a sieve into a suitable jug.
5. Transfer the pastry case to the oven and carefully pour in the custard.
6. Grate the nutmeg over the top and bake for 35 to 40 minutes until the custard is just set with a wobble.
7. Remove from the oven allow to cool and serve.

Tips: keep pastry cold. Chill pastry lined tin before baking.
Don’t overwork pastry,
Allow to cool before portioning.
The Golden Rule: crisp pastry + gently cooked custard+ a slight wobble = an excellent custard tart.
#pastry taken in Galway, Ireland by @mj_ruffley

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a month ago