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Summer Childhood Food Memories, Day One with Kevin Dundon

Tuesday, 4 May 2010

Kevin Dundon, Head Chef at Dunbrody House

Crepe Suzette with Strawberries and Cream

Crepe Mixture


. 5oz/150g plain flour
. 3 eggs
. 2 tablespoons sunflower oil
. 2oz/50g salted butter, melted
. Grated zest of one orange.
. 2oz/50g sugar
. 12floz/350ml milk

Orange Sauce:


. 100g salted butter
. 100g sugar
. 4 tablespoons Grand Marnier or Cointreau liqueur
. 2 tablespoons brandy
. Zest and juice of 2 orange


1. Sift the flour into a bowl and make a well in the centre. Add all the other batter ingredients and stir well with a whisk, to remove any lumps. Let the batter rest in the fridge for at least an hour before making the crepes to allow the mixture to settle.
2. To cook the crêpes, heat a little butter in a crêpe pan.
3. Ladle a little batter into the centre, tilting the pan so that the batter covers the surface thinly and evenly. Cook on both sides until lightly browned. Slide it out of the pan onto a warmed plate and keep warm as you make the rest.
4. To make the sauce, put the butter in a small pan, add the sugar and whisk rapidly.
5. Add in the Grand Marnier or Cointreau, the orange zest and juice. Bring to the boil, stirring continuously, then cook briskly until the sauce thickens.
6. To serve, pour the sauce into a frying pan over a low heat. Put the crêpes in the sauce one at a time, folding them once, and then again, to make little triangles. Spoon the sauce over the crêpes to make sure they are all soaked with sauce.
7. If desired you can add a little additional alcohol at the table and ignite.
8. Serve with a big bowl of strawberries with Vanilla Cream and brown sugar!!

Steak Diane

If you are trying to impress or satisfy, Steak is always the answer. This is a delicious recipe-however it is indulgent so if you are on a low cholesterol diet avoid too much of the sauce. Console yourself what the time old cliché "a little of what you fancy.."


. 4 fillet steaks (Approximately 8oz/225g each)
. 4 shallots -finely diced
. Garlic-2 cloves-crushed
. 4 tablespoons brandy
. 4floz/110ml cream
. 3floz/75ml beef stock
. 1 teaspoon Dijon mustard
. 1 tablespoon Worcestershire sauce
. Chopped Parsley-To garnish


1. Heat a pan until smoking hot. Brush with a little oil.
2. Place the medallions of beef on the pan. Cook for about 2-3 minutes each side-depending on how you like your beef cooked.
3. Remove the beef from the pan when it is sealed on both sides. Transfer to a warm plate.
4. Place another little drizzle of oil or butter on the pan and fry off shallots and garlic until almost fully cooked.
5. Add in the brandy and allow it to ignite.
6. Carefully whisk in the mustard, stock and cream at this stage and allow the mixture to come to the boil.
7. Add an additional seasoning and use the Worcestershire sauce at this stage to add an additional kick to the sauce. Mix in the parsley at the final stage.
8. Transfer the beef to a serving platter and pour the sauce over the top.
9. Serve with sauté potatoes and crisp green vegetables.

Kevin Dundon