Kevin Dundon’s Back to Basics
Irish chef demonstrates how easy and straight forward cooking can be without using an abundance of convenience foods. From poaching eggs to mastering a soufflé to a lesson on how to joint a chicken, Dundon breaks down the basics for even the most novice home cook. The chef also takes viewers to the source of ingredients, with visits to an organic farm, a flour mill, a cattle mart and more.
“I want home chefs to understand that with very basic techniques they can master any dish –from coq au vin to chocolate opera cake,” explains Dundon. “Viewers will come away with the foundations, and a better understanding of not only what ingredients to use but how the ingredients’ source impacts the end result.”
Episode 1 – Eggs
The importance of eggs in everyday cooking; a visit to The Friendly Farmer chicken farm to see how they are taking organic egg production to a new level; the unique fruits produced in Wexford. Recipes include: Hollandaise Sauce; Eggs Benedict; Two Cheese Omelet; Goat Cheese and Basil Scrambled Eggs; Meringues; and Raspberry Soufflé.
Episode 2 – Pastry
Kevin explores the history of pastries and modern updates to sweet and savory versions; We explore the history of Dunbrody Country House and its kitchen garden. Recipes include: Shortcrust Pastry; Garden Vegetable Flan; Suet Pastry; Steak and Kidney Pie; Choux Pastry; and Chocolate Éclairs.
Episode 3 – Sauces
Getting the basic sauces right to transform any dish; a visit to the Anthenry Cattle Mart to learn the history of beef production in Ireland. Recipes include: Basic Roux; Chicken Blanquette; Mayonnaise/Coleslaw; Salad Vinaigrette; Courgette & Feta Pasta Salad; Tomato Sauce; and Beef Lasagne.
Episode 4 – Meat & Game
The history of Ireland’s cattle fairs – once a central part of rural and urban life – is modernized at the Cattle Mart, where Kevin explores the different types of lamb breeds; a visit to Kevin’s garden and pigpen. Recipes include: Beef & Lamb Stock; Navarin of Lamb; Perfect Steak; Perfect Roast Potato; Roast Beef; Roast Potatoes and Gravy; and Fillet of Pork with a Black Olive Tapenade.
Episode 5 – Poultry
Kevin demonstrates how to joint a chicken; a visit to a local chicken farm with a unique rearing style; Kevin cooks a big family barbeque. Recipes include: Coq au Vin; Chicken Stock; Chicken Risotto; Marie Rose Sauce; Chilli Salted Chicken wings.
Episode 6 – Fish
Kevin celebrates the abundance of great fish off the Irish coastlines and waterways; a visit to a Wexford river where a local fisherman demonstrates an ancient fishing technique known as wier fishing; He also catches a couple of fish with his old friend Walter. Recipes include: Fish Gougons with Chunky Chips; Fillet a Flat Fish; Pan Fried Fillet of Lemon Sole; Fish Stock; Bouillabaisse.
Episode 7 – Breads & Baking
Baking bread at Dunbrody with new and interesting recipes, including gluten-free; a visit to a flour mill for the history behind flour production and transportation. Recipes include: White Soda Bread with Sultanas; Gluten Free Bread; Wholemeal Brown Bread; Victoria Sponge with Strawberries; Toffee Sauce; Sticky Toffee Pudding.
Episode 8 – Chocolate
Back to basics baking is revitalised with the use of variations on chocolate; a visit to a chocolate boutiques to discover more about where chocolate comes from and some of it’s health benefits; melting and tempering chocolate. Recipes include: Mendiants; Yogurt Cupcakes with White Chocolate Cream; Chocolate Fondant; and Chocolate Opera Cake.