Andrew Rudd - Food For Life - Recipes

TV3 “Come Dine with Me” TV show – Competition Winner

admin — Tue, 06 Dec 2011 22:20:07 +0000

Hi Andrew,

Yes certainly do have some photos! ill forward them on to you and you can see for yourself how the night went! in keeping with the come dine with me theme i decided to have some entertainment for my guests ( like they do on tv) shortly after you left, we chatted about the splendid food you cooked for us and we sang your praises! I said that you gave me some envelopes ( sponsored by tv 3) and that they would be entered into a draw for these special envelopes ( which they chose themselves) once their ticket was pulled out of the bag! first out was a cash prize, 2nd an ipad, 3rd a breakaway for 2, an iphone, a piece of jewellery, and the best prize on the night was a night with Andrew Rudd & friends!

Well as the envelopes were opened the squeals of delight got higher and higher (i even did a bit of squealing myself for good measure) anyway they were all delighted with their prizes and i had a very official letter with the terms and conditions ( in very small print at the bottom ) telling them to collect their prizes from my good self on the 27th which was the next day! well i left them to stew for a while before i revealed my bag of tricks! the cat was out of the bag when the first prize was handed over and the laughing started!

The Andrew Rudd prize was the best and we had great fun with Andy being passed around the table all night! the reciprient of the “A night with Andrew Rudd & friends prize” thought she had won my prize all over again! when in fact it was a little blow up man with a knight in his apron pocket and a video tape of friends stuck to his body! well what a night it was Andrew thanks again i shall remember it for a long time to come!

Wendy Horan & Friends, Dundrum, 26th November 2011

Colm & Fiona. Westport, 3rd September 2011

admin — Tue, 06 Dec 2011 22:13:02 +0000

Dear Andrew,

Fíona and i wanted to drop you a note to say thank you very much for doing such a wonderful job on our wedding last Saturday September 3rd, 2011. The drinks reception with the canapes certainly set the tone for the rest of the day. All were very well received and there was plenty of each to keep guests eating until dinner.

People were so enthusiastic about the picnic basket starter and it certainly got everybody interacting at the tables with each other. What a wonderful buzz there was in the marquee when everybody started to tuck in. We were so happy to do something different and it certainly delighted us.

The main course was truly brilliant. We were apprehensive prior to that day that the beef would not be cooked to our liking. We should not have worried! It was superb and some of the most flavoursome meat we have tasted in some time. The guests were actually raving about it and along with the accompaniments it made the perfect wedding meal.

The monkfish was also cooked to perfection and was very well received. The deserts and evening food of cornish pasties went down a treat. Thanks for everything and making the food at our day so enjoyable. We would have no hesitation in recommending you to others and please feel free to give out our number to anyone that if looking for a reference.

Once we get some photos of the venue etc we will forward some to you to use at your discretion. Thanks again and we look forward to using your services in the future.

Yours Sincerely

Colm & Fíona Walsh

Castle Oliver

admin — Wed, 09 Nov 2011 23:39:23 +0000

Andrew, Only getting around to getting back to you to thank you so much for everything you did for us for the wedding. The food was out of this world amazing, I can still taste the pea and leek veg for dinner, the soup was divine, every bit of food was so tasty. At the dinner table, all I could hear were comments such as “what has he put into this/ this is the best soup I’ve ever had/ what’s the secret in this”. The gang were raving about the meal.

We took a gamble basing the wedding entirely on the dinner but are so delighted and thrilled we did, the dinner on Saturday evening was so special.

Apart from the food and how happy it made Will, myself and our families, you personally made my weekend. There was no drama/catastrophes/panic. Everything was so relaxed and served with plenty of pleasantries! There was always plenty of food, with a few lovely surprises thrown in. It made the world if difference to the entire weekend. A huge thank for that alone.

Hope business is going well for you and hopefully we’ll be in touch again for the next big celebration.

Many thanks
Aoife & Will

Castle Oliver. 8th October 2011

President Obama and the 1st Lady’s Lunch Menu

admin — Sun, 19 Jun 2011 23:17:01 +0000

This is a menu that I designed for the Obama family if I was to cook for them, as discussed on Sunshine Radio this morning with Andrea Hayes.

Canapés…..

Smoked Salmon Blinis with Crème Frâiche, Dill, and Caviar d’Aquitaine (Bordeaux)

Fillet of Beef with Horseradish

Nutty Goats Cheese Bites

Arancini Risotto Balls

To Start…..(Choice)

Appetizers

Soft Shell Crabs with an Asian Dressing

Dublin Bay Prawns with Garlic

Pea & Mint Soup

Melon Salad

Selection of Homemade Breads

Light Rye Bread, Grissini – Italian Breadsticks, Toasted baguette, 100% Wholemeal Multigrain Bread, Ciabatta Bread

To Feast….. (Choice)

Beef Dish

Fillet of Beef with Glazed Sweet Cherries (with and without a herb crust)

Served with Asparagus Spears and a Spiced Jus

Lamb Dish

Rack of Lamb with Pink Grapefruit, Rosemary and a Honey Jus

Served with a Mint & Coriander Salsa

From the Sea

Fresh Lobster, with Asparagus Spears and a Tarragon Cream Sauce

Accompaniments

Braised Leeks with Baby Gem Lettuce, Mint and Peas

Roasted Diced Potatoes with Rosemary and Garlic

Potato Puree with Truffle Oil (optional)

Steamed Caramelised Carrots

Green Salad

Malia Anne and Sasha’s Children’s Menu…..

Homemade Pizza’s with a selection of toppings

Chicken Goujons

Chunky Chips

To Indulge…..

Pudding

Frangipane and Pear Tart with an Apricot Glaze and Caramelized Oranges

Homemade Vanilla & Rhubarb Ice-cream

Homemade Vanilla Ice-cream

Thai Infused Fruit Salad

Knickerbocker Glory

Chocolate Fondant

Speciality Cheese Board

Tea/Coffee & Chocolates

And Later….

Spare Ribs with Andrew’s BBQ sauce

Served with Mashed Potato

My Signature Picnic Basket Starter

Chicken Liver Pate, Tzatziki, Tapenade, Hummus, Cold Meats

Selection of Homemade Breads

Light Rye Bread, Grissini – Italian Breadsticks, Toasted baguette, 100% Wholemeal Multigrain Bread, Ciabatta Bread

New Vegetable Garden

admin — Sun, 19 Jun 2011 23:14:34 +0000

I have decided to start a vegetable garden. Work commences tomorrow. I will update with my progress. This is an absolute first for me.

There was a great article in the Irish Times on Thursday 24th February, entitled “what to sow, plant and do now”. That is my template

Creme Brulee

admin — Sun, 19 Jun 2011 23:13:15 +0000

Wedding Tasting Menu

I am preparing a wedding tasting menu for tomorrow evening. This is one of the 5 puddings that I will be serving. It really is a lovely recipe, especially with the chocolate.

Educogym Blackrock

admin — Sun, 19 Jun 2011 23:11:07 +0000

Yesterday, I started a 12 day fitness program with educogym. Diet generally contributes to 85% of any fitness program. I am working with Joe and Cat to put together some tasty menu ideas for members, particularly when they need to adhere to a strict nutritional regime. Please follow this blog for my daily menu plans.

The educogym® atmosphere is like nothing you’ve experienced before. The focused approach and invigorating exercise produces a world class environment for success. The highly trained certified staff have been taught how to create the most conducive atmosphere that is both exciting and result orientated. The groups are kept small to ensure a level of supervision for maximum results. This gives you the benefits of personal training plus the advantage of the group dynamic for a fraction of the price.

Your trainer will personalize your exercise and nutrition program and schedule a one to one consultation on a continuous basis. The small club environment is also friendly and welcoming to beginners.

Photo Shoot with Harry Weir Photography

admin — Sun, 19 Jun 2011 23:04:54 +0000

After a wholesome breakfast at his studio this morning, a big thanks to Harry Weir for the photo shoot. Check out his website and blog. He is a true genius with the camera.

http://harryweir.blogspot.com/

Reinventing Food – Ferran Adrià from el Bulli

admin — Sun, 19 Jun 2011 23:01:59 +0000

The Man Who Changed the Way We Eat by Colman Andrews – review

I am in the process of reading this great book at the moment. I would highly recommend it as a fascinating read.

Ferran Adria has been admired, talked about, criticised and revered more than any other chef in history. Expertly researched, Coleman Andrews’ entertaining account traces Ferran’s rise from dishwasher to creative genius behind elBulli, the world’s most influential restaurant.

This, the first authorised biography is full of fresh insights and will engage not just food lovers, but anyone who enjoys a remarkable story of how one young chef changed the gastronomic world forever, reinventing food.

Beef Wellington

admin — Sun, 19 Jun 2011 22:59:38 +0000

A national hero for defeating Napoleon at Waterloo in 1815, Arthur Wellesley was made the first Duke of Wellington. He loved a dish of beef, mushrooms, truffles, Madeira wine, and pâtécooked in pastry, which has been named in his honor.

HISTORY OF BEEF WELLINGTON The Duke of Wellington, who won the Battle of Waterloo in 1815, was quite indifferent to food, so much so that his cooks often gave notice, despairing of using their culinary talents in his household. In spite of this, his name has been given to a fillet of beef, wrapped in puff pasty, so called perhaps because in its larger version the finished product looks like a highly polished riding or Wellington boot.

Beef Wellington: This tenderloin of beef in puffed pastry was the favorite of the late President Richard Nixon and was originally created to honor the Duke of Wellington. The Duke is said to have requested that this beef dish be served at any dinner that he might be hosting. While his proud English chef dubbed the preparation, “Wellington Steak,” his Gaelic counterpart across the Channel, still smarting from Napoleon’s defeat, simply called the it, “Filet de Boeuf en Cro-te.” Beef Wellington is a combination of seared filet of beef tenderloin done in either a large cut or in individual servings. The beef is seared, then topped with either Foie Gras‚ and/or Duxelles (a mince of mushrooms blended with additional flavoring ingredients), wrapped in puffed pastry and finished in the oven. As with Chateaubriand, the noble Wellington is accompanied by one or two sauces, usually from the list of Sauces Bearnaise, Colbert, Madeira, Perigourdine or Chateaubriand

Actually, Waterloo wasn’t the battlefield; it was just the town from which Wellington sent the dispatch announcing his victory. Nevertheless, if you are a history buff you will enjoy a visit to the area. And if you’ve been working out on your StairMaster, you can try the 226 steps to the top of the Butte du Lion for a sweeping view