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
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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