Chef’s Table: Comfort food in a cloistered time
This week, lift some of that lockdown gloom with comforting recipes from Eunice Power, a chef and caterer based in Waterford, and
Eunice Power’s lamb moussaka
The lamb needs to be good quality, otherwise the aubergine layer turns into a sponge for all the fat. The dish is best prepared and cooked the day before, allowing the flavours to infuse, and then reheated the next day. It also freezes well.
Ingredients, serves four
Subscribe from just €1 for the first month!
Exclusive offers:
All Digital Access + eReader
Trial
€1
Unlimited Access for 1 Month
*New subscribers only
Annual
€200
€149 For the 1st Year
Unlimited Access for 1 Year
Quarterly
€55
€42
90 Day Pass
2 Yearly
€315
€248
Unlimited Access for 2 Years
Team Pass
Get a Business Account for you and your team
Related Stories
Wine: The perfect partner for a pizza heaven
The world’s favourite casual dining choice deserves a well considered wine to accompany it
Restaurant review: A tantalising taste of Tramore
Beach House, in Tramore, Co Waterford, is delivering meals, breads and pantry staples nationwide, perfect for your next relaxed, grazey night in
Chef’s table: A tale of loaves and fishes in Stoneybatter
This week, make a tasty lunch ahead of time with these recipes from Dermot Staunton, former head chef of Dublin’s Michelin Guide restaurant Delahunt
Chef’s Table: Two sweet treats from the Kingdom
This week, try a pair of sweet recipes – one simple, the other more challenging – by Bastien Guiral, head pastry chef at Sheen Falls Lodge in Kenmare, Co Kerry
