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Paul Flynn from the Tannery Cooks from the Menu!

Tuesday, 18 May 2010

Paul Flynn

Paul Flynn, chef and owner of The Tannery Restaurant, Dungarvan, Co. Waterford is renowned for cooking modern Irish food with a continental twist. Paul's dishes are known and loved for their deep earthy flavours and the menus give nothing away in their simplicity yet the tastes are hugely exciting. This refined rustic food is made with local ingredients and some of the best dishes can be found in Paul's latest Book 'Second Helpings' which contains a selection of spectacular recipes using seasonal food.

Paul has earned a reputation as one of Ireland's leading chefs, having appeared as a guest chef on many TV and radio programmes. He has also written a food column for both The Irish Times and the Irish Examiner. Paul recently fulfilled a lifetime dream by opening a state of the art cookery school, located in a beautifully renovated Georgian townhouse adjacent to his Tannery restaurant.

The Tannery Cookery School established since November 2008 offers a range of exciting cookery courses for novice and accomplished chefs. The diverse range of classes throughout the year are hosted by Paul Flynn with special one off courses held by well known guest chefs.

Paul has been awarded many accolades throughout his career which include the coveted title of Georgina Campbell, Ireland the Guide's Chef of the Year 2008, The Bridgestone Guide, has awarded the Icon Award to The Tannery every year since 1997, Food & Wine Magazine for the Best Restaurant in Munster, Food and Wine Magazine Munster Chef of the Year, Hospitality Ireland Magazine, Best Restaurant in Ireland and The Michelin BIB Gourmande countless times over making The Tannery a serious contender in Ireland's restaurant scene.

Crab Créme Brulee

Serves 4 (in ramekins)


. 450mls/ 8 fl oz cream
. 1 egg plus two egg yolks
. 150g/ 5 oz picked white crab meat
. 25 g / 1 oz drained chopped pickled ginger
. 1 clove garlic (peeled and crushed)
. Salt and pepper
. 50g grated parmesan


1. Mix all the ingredients together and allow the flavours to infuse for 15 to 20minutes. Preheat the oven to 160 deg F/ gas 3.5.
2. Ladle the mixture into the ramekins.
3. Prepare a bain marie by filling a roasting tray with water and warming it on the stove. Place the ramekins in the bain marie. The water should come half way up the sides of the ramekins. Place the bain marie in the oven and check after 40 minutes.
4. They could take as much as 15 minutes longer.
5. When cooked through, the mixture should wobble just a little in the centre. Remove from the bain marie and allow to cool.
6. These should be served not quite chilled but definitely at room temperature. When ready to serve, sprinkle a very think layer parmesan on top of each ramekin and brown under the grill.
7. Serve with some melba toast, a wedge of lemon and pickled cucumber.

Pickled Cucumber

"I use this with my crab crème brulee, my goat's cheese mousse and through green salads, for a sweet and sour slightly hot bite, crispy duck in the Chinese style is lovely with this and some shredded spring onions..."


. 1 cucumber
. 1 pinch salt
. 50g/2 oz caster sugar
. 50ml/2 fl oz white wine vinegar
. 1 tsp sweet chilli sauce


1. Slice the cucumber as thinly as you can. A mandolin is perfect for this job.
2. Salt, rest and rinse the cucumber as before.
3. While the cucumber is resting, bring the sugar, vinegar and chilli sauce to the boil and reduce for 30 seconds.
4. Take off the heat and allow to cool completely.
5. Dry the cucumbers, place in a bowl and add the liquid.
6. This will keep in the fridge for 2-3 days. Any more and the cucumber looses its colour.

For Melba Toast:


1. Toast slices of white bread
2. Remove crusts
3. Slice through the middle(making 2 full slices)
4. Rub off excess bread (from un toasted side
5. Cut into triangles
6. Place untoasted side under grill till edges curl

Pan Fried Calamari with Chorizo, Chickpeas and Wild Garlic

Serves 4


. 500g Baby squid
. 1 tin of chickpeas (rinsed)
. 1 hand full of washed rocket leaves
. 2 tbsp olive oil
. 1good knob of butter
. 2 tbsp wild garlic pesto
. 1 orange segmented
. 75g diced chorizo
. 10 cherry tomatoes (halved)
. A splash of white wine


1. Clean the squid under running water, this will be a bit of a messy job, I'm afraid.
2. To clean the squid thoroughly trim off the tentacles, remove the head and gently make an incision along the body without cutting through completely, rinse under cold water, dry on kitchen paper.
3. Heat the olive oil in a pan and add the squid to the pan when the oil is smoking, followed immediately by the chorizo.
4. Allow the squid to cook for no longer that two minutes and then add the wine, bring to the boil, reduce the heat, and then add the butter, chickpeas, tomatoes and wild garlic.
5. Remove from the heat. Serve with the orange segments and rocket. Serve immediately

"This time of the year, wild garlic is everywhere. But in fairness, you might not have access, or indeed recognize what you are walking past on your daily exercise routine. If you do get it, here is the recipe."

Wild Garlic Pesto


. A handful of washed wild garlic leaves
. Olive oil to cover
. A pinch of sugar
. Salt and pepper

1. Place all ingredients in a blender and blitz to a puree.
2. If you can't get wild garlic to make a puree, use basil pesto instead.