The Belfast born Irish chef Eamonn Ó'Cathain brings a massive selection of recipes from The Afternoon Show to RTÉ Food. From Stir-Fried Broccoli With Cashew ...
180 g bread (preferably stale)
250 g raw skinned almonds
3 cloves of garlic
1 l ice-cold water
500 g grapes (muscatel, seeded and cut in half)
1 tblsp sherry vinegar
pinch of salt
Rub or chop the bread into breadcrumbs - a nice touch is then to toast these before proceeding with the recipe.
Place the toasted breadcrumbs, garlic, almonds and salt together in a blender and pulse these until a paste begins to form adding in the olive oil, a little at a time. Then add the vinegar and transfer to a bowl.
Add in the litre of water and the grapes; toss in some crushed ice if desired.
Leave it in the bowl in the fridge for about 30 minutes before serving.