Chefs
Paul Rankin
Paul is a regular member of the Ready Steady Cook team and a frequent guest on Saturday Kitchen. In 2006 he competed in the Northern Ireland heat of Great British Menu and this year he is co-presenting UKTV Food's The People's Cookbook.
Roux Brothers trained, Paul has recently been campaigning for improvements in the quality of food for the elderly.
Based in Belfast and married to Canadian chef Jeanne Rankin, together they launched Cayenne, among other award-winning restaurants. In 1999 Paul was the first chef in Northern Ireland to be awarded a Michelin star for his restaurant, Roscoff.
His Northern Ireland links extend to his own range of Irish breads as well as his own white tableware and cookware. He and his wife have co-written a number of books including New Irish Cookery and Ideal Home Cooking.
Books
GREAT OFFERS ON PAUL'S BOOKS
Hot Food
, Miller's Publications, 1997
Gourmet Ireland
, Bay Books, 1997
Gourmet Ireland 2
, BBC Books, 1997
Ideal Home Cooking
, Boxtree, 1998
Dublin Dining
, Black and White Publishing, 2002
New Irish Cookery
, BBC Books, 2005
Based in Belfast and married to Canadian chef Jeanne Rankin, together they launched Cayenne, among other award-winning restaurants. In 1999 Paul was the first chef in Northern Ireland to be awarded a Michelin star for his restaurant, Roscoff.
His Northern Ireland links extend to his own range of Irish breads as well as his own white tableware and cookware. He and his wife have co-written a number of books including New Irish Cookery and Ideal Home Cooking.
Books
GREAT OFFERS ON PAUL'S BOOKS
Hot Food
, Miller's Publications, 1997
Gourmet Ireland
, Bay Books, 1997
Gourmet Ireland 2
, BBC Books, 1997
Ideal Home Cooking
, Boxtree, 1998
Dublin Dining
, Black and White Publishing, 2002
New Irish Cookery
, BBC Books, 2005
- Apple Charlottes
- Beef tataki with sesame sauce
- Black bean, tomato and avocado salsa
- Breast of pigeon with sage and black pepper
- Chargrilled and peppered chilli chicken
- Chargrilled chicken paillard with smoked chilli butter and firecracker vegetables
- Coconut panna cottta with glazed bananas
- Creamy leek and prawn tart
- Crisp fried cod with lentils and vinegar
- Figs poached in zinfandel with mascarpone cream
- Flambéed pepper steak with a whiskey cream sauce
- Fruit gateaux with lemon balm
- Goat's cheese pâté with roast beetroot and walnut vinaigrette
- Half shell oysters with twin fiery salsas
- Ham shanks with horseradish cream, mushrooms and peas
- Haunch of venison with red wine, black pepper and thyme
- Irish cream liqueur and white chocolate parfait with a warm chocolate sauce
- Kiwi in lime and ginger syrup
- Loin of venison with bacon and Irish whiskey cream
- Peas and broad beans with mint butter
Displaying 1-20 of 34 recipes
