Then a trip to the Super Natural Food Market on Pearse Street brought a small bounty of goodies, John Dory and smoked haddock from Sean Blaine of Donegal Fresh Fish, cheese, kale and other delightful spring greens from Ballyroan Farm ... so, laden with fresh irish produce, we headed home to the kitchen with lots of inspiration. The result, a fresh spring green soup with a lot of heatiness!
For 2 or 3, you will need:
1 large bunch of spring greens - young kale, spinach leaves, bok choi even
1 large bunch of coriander, sweet basil, mint
4 shallots, finely chopped
3 small red/green hot chillis
2 tblsp sunflower oil
2 cloves garlic, finely chopped
1 large handful chestnut mushrooms, sliced.
1.5 litres chicken/vegetable stock
2 tblsp nam plaa (thai fish sauce)
salt and pepper
1 large handful vermicelli rice noodles(or you can use the thicker egg noodles if you like).
I am not going to write all night about everything that we ate today, which seems to amount to a lot, but the John Dory fillets were absoluted amazing - grilled for 4 minutes and eaten with braised cabbage and fennel with a drizzle of lemon juice and a dijon mustard dressing ... delicious.
It was a happy birthday!