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Kevin Dundon is the Chef/Proprietor of Dunbrody
Country House Hotel & Restaurant, located in Ireland’s
sunny South East.
Dunbrody was established in 1997 by Kevin and his wife
Catherine and has very quickly become a must-see for all
foodies. It is now considered to be one of Ireland’s Premier Hotels & Restaurant.
Kevin’s runs a cookery school at the hotel which is
already recognised as one of the most respected in the
country.
Kevin has cooked for many well-known celebrities during
his career including the Her Majesty, the Queen, President Bush and Bono. In 1994, he was head-hunted back to
Ireland as the Executive Head Chef of the
Shelbourne
Hotel in Dublin, which is widely recognised as one of the
most prestigious Chef appointments in Ireland.
Page
Butternut Squash & Chorizo Soup
3
Baby Food Purees
4
Simple Rice
5
Stout Baby Back Bacon Ribs
6
Kevin Dundon’s Beef and Stout Stew
7
Buttered Sesame Green Beans
9
Macoroni and Cheese
9
Traditional Christmas Pudding
10
Indian Chicken Tikka Masala
12
Saffron Seafood Bouillabaisse /
Healthy Seafood Stew
14
Rouille dressing
15
One Pot Roast Beef
16
Char Siu Pork Belly
17
Steamed Lemon and Marmalade Sponge
18
Quick Fried Rice
19
Ham Fillet/Joint
20
Hot-Pot Roast Fillet of Lamb on the Bone
21
Dublin Coddle
22
Vegetable Cooking Guide
23
Butternut Squash & Chorizo Soup
Serves 4 -6
There’s nothing nicer than a bowl
of comforting soup and the hint of
chorizo in this recipe adds a warm
spicy flavour that’s delicious! If
you prefer a vegetarian option just
omit the chorizo.
30g butter
1 medium butternut squash, peeled and chopped in
chunks
2 onions, chopped
150g Chorizo Sausage, diced in large chunks
4 cloves of garlic, crushed
5 sprig of thyme
2 litres chicken / vegetable stock, warmed
60ml white wine
4 tbsp crème Fraîche
Sea salt and fresh ground pepper
Set the Beaumark hotpot speed-cooker to HOTPOT FUNCTION –
Speed 2 and add the butter-squash, onions, chorizo, garlic, and thyme,
season well with salt and pepper. Cook for a few minutes with the lid
off to carmelize the butternut squash.
Then, Add the white wine and 2/3 of the stock. Press Cancel to clear
the Hot-Pot function. Close the lid of the Hot-Pot speed-cooker and
press the SOUP FUNCTION – SPEED 2 .
When the soup is cooked, remove the lid and check if the veg are
cooked through. Then using a hand blender, blitz until smooth.
Add the remaining stock and check seasoning.
Serve immediately with a tablespoon of Crème Fraîche on the top.
3
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Carrot & Butternut Squash Puree
2 Carrots
250g/8 oz Butternut Squash
200ml water
Chop the fruit/veg into small chunks and place in the
Beaumark bowl with water.
Cook on the BABY FOOD FUNCTION – SPEED 2.
Then using a hand blender or processor, blitz the vegetables until a
puree consistency has been achieved. If the consistency is a little
too thick, you can add some water or formula to thin it down.
Apple & Pear Puree
4 Pink Lady apples, peeled and cored
2 Pears, peeled and cored
50g blueberries
50ml water
Chop the fruit into small chunks and place in the Beaumark bowl
with water.
Cook on the BABY FOOD FUNCTION – SPEED 1.
Allow the pressure to release and open the lid of the Hot-Pot. Then
using a hand blender or processor, blitz the fruit until a puree
consistency has been achieved. Allow to cool, then freeze in ice cube
portions or baby pots.
4
5
Spinach & Sweet Potato Puree
3 Sweet Potato, peeled and cut into small chunks
150g/5 oz Spinach
200ml water
Chop the sweet potato into small chunks and place in the Beaumark
bowl with water and spinach.
Cook on the BABY FOOD FUNCTION – SPEED 1.
Using a blender or food processor, blitz the vegetables until pureed.
If the consistency is a little too thick, you can add some water or
formula to thin it down.
Simple
Rice
Serves 4
Never fill the pressure cooker more than half-way with grains and
cooking liquid. Allow extra time for wild rice and brown rice and
use the ratio of 1 mesure of rice to 3 measures of liquid.
250g long grain white rice (such as Basmati)
500ml Water (or vegetable stock)
pinch salt
Place the rice, water, salt in the Beaumark bowl.
To the Bowl add the rice, water and oil. Close and lock the lid,
and press the RICE FUNCTION – SPEED 2 –
When time is up, release the rest of the pressure using the valve.
Fluff with a fork and serve.
Stout Baby Back Bacon Ribs
Serves 4
1.5 kg Rack Baby Bacon Ribs
200ml smoked barbecue sauce
300 ml stout
300 ml chicken stock warmed
2 tbsp treacle
2 tin chopped tomatoes
5 fennel seeds, lightly crushed
1 onion, sliced
4 garlic cloves, sliced
Place the bacon rack in a bowl and drizzle over the barbecue sauce .
Leave for 30 minutes.
Then, Pour the stout, chicken stock, and treacle in the Beaumark
Bowl. Stir to dissolve the treacle.
Add the chopped tomato, fennel seeds, onion, garlic and thyme.
Add the Put the marinated rack of bacon ribs on top of the
vegetables and season with salt and pepper.
Close the lid and set on MEAT/RIBS FUNCTION SPEED 2.
Keep warm until needed. Coat the ribs with the sauce when serving.
6
Kevin Dundon’s Beef and Stout Stew
Serves 4
800g Rib-eye Steak, cut into 5 cm cubes
4 tbsp Rapeseed Oil
2 large onions, sliced
3 Garlic Cloves, crushed
3 Carrots cut into chunks
1 Celery Stalk, thinly sliced
1 Small Oarsnip, cut into chunks
2 Sprigs Thyme
25 g Plain Flour - optional
2 tsp Tomato Puree
500ml Stout
500ml Beef Stock, warmed
Salt & Pepper to season
7
On hotpot setting, with lid removed, set on Hot-Pot,
Speed 2 and caramelise the beef cubed into the
Beaumark bowl, in batches, on all sides with some rapeseed oil. Season with salt and pepper.
Add the onion, garlic, carrots, celery, thyme and seasoning. Cook for 3 – 5 minutes (with lid still off). Sprinkle the flour over and cook for 1 minute. Place the
vegetables content into the Beaumark bowl then add the
tomato purée and the stout and beef stock.
Place and close the lid (Ensure the steam release valve is
in the on position) and let the Beaumark hotpot speed
cooker do the job. ON THE HOTPOT – SPEED 2.
After the time elapses, check if the meat is cooked and
soft if it is missing a little. add the another 10 minutes
on the same Hot-Pot setting. (Just cancel after 10 minutes).
Keep it on warm until needed and serve with some
creamy mash potatoes, fresh bread and some delicious
stout.
8
8
Buttered Sesame Green beans
Serves 4
400g green beans
2 tbsp butter
50 ml chicken stock
Salt and pepper
2 tbsp sesame seed, toasted
1 red chilli – optional
Place the vegetables in the speed-cooker pot, with butter,
chicken stock and seasoning. Set the speed cooker on VEG
FUNCTION AND COOK ON SPEED 2 OR 3 DEPENDING ON
THE DESIRED CRUNCH.
Macaroni & Cheese
Serves 6-8
500g macaroni pasta
600ml chicken stock
300ml cream
Salt and pepper to season
250g grated cheddar
Optional: add 300g of diced Lardons. (bacon pieces).
Pour the pasta into the speed cooker bowl and add the cream, stock and
grated cheese. Season with some salt and pepper and give a stir to combine. Close the lid and press the HOTPOT FUNCTION – SPEED 2.
Do not worry if the unit does not pressurise. This is due to the cream
content.
To serve, remove the speed cooker bowl and let the juices settle. Invert
onto a serving dish. Serve immediately with some green salad
9
10
Traditional Christmas Pudding
This is a family favourite and it has been
passed down through the generations.
It is a ‘must have’ Christmas recipe.
75g/3oz white breadcrumbs
45g/1½oz plain flour
110g/4oz dark brown sugar
110g/4oz sultanas
110g/4oz raisins
110g/4oz currants
50g/2oz nibbed/chopped almonds
50g/2oz chopped cherries
50g/2oz loosely packed mixed peel
½ teaspoon nutmeg
½ to 1 teaspoon mixed spice
pinch of salt
110g/4oz/1 stick melted butter
Grated zest and juice of 1 lemon
4 tablespoons brandy
2 eggs
Brandy Butter:
110g/4oz butter-softened-not melted.
50g/2oz icing sugar
50ml/2floz brandy.
Mix all ingredients together until thoroughly combined.
The Method
The day before you make the pudding, if time allows, put the sultanas,
raisins, currants, cherries and mixed peel in a large mixing bowl.
Drizzle with the brandy and mix well. Cover and leave to soak
overnight.
Next day add in the flour, breadcrumbs, sugar, almonds, salt and spices
to the soaked fruit and mix well to combine. Add lemon rind, juice,
melted butter and eggs and mix well.
Place in a well-greased 2lb pudding bowl. Cover with two well greased
pieces of greaseproof paper making sure there is a fold across the
middle. Place a double layer of tin foil, secured with string, or
alternatively the lid of the pudding bowl on top.
Place in the Beaumark bowl, add 200ml water and place the pudding
bowl.
Press HOTPOT FUNCTION ON SPEED 3. AND REPEAT AGAIN
ON SPEED 3.
When cold, re-cover as before with fresh paper and store till needed.
On Christmas morning, reheat the pudding ON HOTPOT FUNCTION
- SPEED 3 in the Speed Cookerfollowing the same process. Serve with
brandy butter
11
Indian Chicken Tikka Masala
Serves 4
You can buy ready prepared
spices mix instead of each
individually. I like to use a
spice company called green
saffron. If you are under time
strain use their ready mix
pack of tikka or vindaloo they
are equally delicious!
www.greensaffron.com
8 chicken tights,
boneless and chopped in 3 cm pieces
2 limes, juiced
1 tsp sweet paprika
1 tsp cumin seeds
1 tsp coriander seeds
2 shallots, chopped
4 garlic cloves, chopped
3 cm fresh ginger, chopped
2 green chilli, deseeded and chopped
125g natural yogurt
3 tbsp garam masala spices
The Homemade Sauce
3 onions, chopped
200ml tinned chopped tomato
1 tbsp tomato puree
200ml coconut milk
60g fresh coriander, chopped
3 cm fresh ginger, grated
3 tbsp turmeric
2 tbsp garam masala
1 -2 red chilli, chopped
1 tsp lime juice
12
The Method
Place the chicken with the lime juice, paprika and
combine and leave to marinate for 10 minutes.
In a bowl of a food processor, place the cumin seeds,
coriander, shallot, garlic, ginger, chilli and blitz until
smooth. Remove the paste from the blender into a second
bowl. Add the yogurt, garam massala. Stir and pour over
the marinating chicken pieces.
Cover with cling film and leave to marinate for at least 30
minutes or overnight.
Meanwhile, Place in the Beaumark Hot-Pot bowl, the
chooped onions, chopped tomatoes, tomato puree, coconut
milk, coriander leaves, ginger, tumeric, 2 tbsp garam
massala, red chilli, lime juice.
Add the marinated chicken and set the function on
CHICKEN FUNCTION SPEED 3.
Check if the chicken is cooked after the time lapsed and
press CHICKEN FUNCTION – SPEED 1 if needed to
cook a bit further.
Meanwhile prepare the rice if you have a second
Beaumark Hot-Pot Speed Cooker and follow the rice
recipe instruction.
13
Saffron Seafood Bouillabaisse /
Healthy Seafood Stew
Serves 6
1kg of turbot fillet, monkfish,
sea bass,and coldline,
cut into bite-sized chunks.
300g mussels
18 Dublin bay prawns
3 litres fish stock
20ml Pernod
2 fennel bulbs, trimmed
fronds kept aside
4 ripe tomatoes, roughly
chopped
1 tsp of tomato purée
3 pinches of saffron
10 potatoes, steamed and
quartered
Place the fish stock, Pernod, fennel, tomatoes, bouquet garni, tomato
puree and saffron into the Beaumark Bowl.
Add the potatoes and then pour over the fish pieces and the prawns,
mussels and using the speed-cooker FISH FUNCTION – SPEED 3 ( IT
WILL COOK FOR 8 MINUTES). Press again on fish speed 2 to add
another 5 minutes or until the fish is just firm and the potatoes soft.
Serve with Rouille Dressing and a sprinkle of tarragon
14
Rouille Dressing
This is my ultimate dressing to spread on breads and is the perfect garnish
to serve with any fish such as bouillabaisse, grilled mackerel, etc.
Serves 4
2 large potato,
2 egg yolks
2 cloves garlic, crushed
3 pinches of saffron strands
250ml extra virgin olive oil
sea salt and freshly ground
black pepper
Place the potato in the Beaumark bowl, and add a few drops of water. Close the lid and set the VEG FUNCTION – SPEED 3.
In the meantime, Crush the saffron strands, and combine with
2 tbsp of boiling water in a small bowl to soak.
Then peel and mash the potato to a smooth puree. Set aside to cool
slightly.
Weigh 85g of potato and egg yolk into a bowl with garlic, saffron
mixture and seasoning and combine well.
Pour in the olive oil very slowly, beating steadily with a wooden
spoon as if making mayonnaise, until you have a thick glossy sauce.
Correct the seasoning. Pour the sauce into a bowl and refrigerate.
This can be made a day before you need it, and it will hold up fairly
well for 2-3 days covered in the fridge.
15
One Pot Roast Beef
Serves 4
2 kg Beef roast
½ garlic head, crushed
3 onions, roughly
chopped
1 tbsp chopped herbs
(parsley/rosemary)
3 carrots cut into chunks
400 ml beef stock
100 ml red wine
Season the beef roast with salt and pepper.
Set the hotpot function on Speed 3 with the lid off and wait
for the bowl to heat up. Carmelise all sides of the beef roast.
Add the garlic, onion, herbs, carrots, beef stock and red
wine. Season with some salt and pepper.
Lock the lid and with the HOTPOT FUCNTION still ON
SPEED 3.
Check on the roast for tenderness.
Remove the lid again and add the potatoes. Lock lid back on
the speed-cooker and set on VEG FUNCTION SPEED 1.
Serve the pot roast
16
Char Siu Pork Belly
50ml light soy sauce
2 tablespoons dry sherry
750ml chicken stock
100ml char siu sauce
1kg pork belly, trimmed
2 tablespoons honey
2 teaspoons sesame oil
1 table-spoon oil
Steamed Rice and steamed Asian greens,
to serve
Add soy sauce, sherry, stock and half the char siu sauce in the bowl
of a the Beaumark Hot-Pot with the pork. Coat the pork and Cook
ON MEAT FUNCTION SPEED 2. Check if the pork is tender and
remove pork from the Hot-Pot Speed Cooker.
Keep aside 200ml cooking liquid. Cut pork into 12 even-sized pieces.
Combine honey, sesame oil and remaining char siu in a bowl. Heat
oil in a large frying pan over medium-high heat. Add pork. Cook,
brushing with char sui mixture, for 5 to 10 minutes, until brown and
coated.
Meanwhile, place reserved cooking liquid in a small saucepan over
medium-high heat. Bring to the boil. Reduce heat to low. Simmer 3
minutes or until slightly thickened.
If you cant find char siu sauce here is a quick version ;
1/3 cup hoisin sauce
1/4 cup honey
1/4 cup soy sauce
3 tablespoons dry sherry
1 teaspoon Chinese five spice powder
In a small bowl, mix together Hoisin sauce, honey, soy sauce, sherry,
and five spice powder.
17
Steamed lemon and Marmalade sponge
Four individual Puddings
110g butter, softened
85g caster sugar
1 lemon zest + juice
1 vanilla pod seeds
2 eggs
110g Self-raising flour
4 tbsp honey or golden
syrup
You will need 4 small pudding bowls for this recipe.
Grease the pudding bowls with butter and dust with some flour. Keep
aside.
Spoon in a generous tablespoon of honey and then the same of marmalade.
Next, in a glass bowl, cream the butter, caster sugar, lemon zest, vanilla
pod. Add in the eggs then, add the flour and lemon juice. Combine until
smooth.
Fill each pudding bowl to three quarters.
Butter the underside of a piece of parchment paper and loosely cover the
bowl. Add a layer of tin foil to hold the parchment in place.
Place 100ml boiling water in the Beaumark Speed-cooker bowl then add
the individuals pudding bowls and close the lid .
Cook on the HOTPOT FUNCTION – SPEED 2.
Serve the pudding hot from the Hot-Pot speed-cooker with custard.
18
QUICK FRIED RICE
SERVE 4 -6
2 eggs
400g ham leftover, chooped
2 spring onion, chopped
1 garlic cloves
1 pieces ginger, grated
2 tsp sesame oil
400g rice, washed
2 tsp soy sauce
800ml water – or chicken stock –vegetable stock
Add contents to Beaumark Bowl and Press the Rice Function
19
Ham Fillet/Joint
Serves 8
Ingredients.
2kg Fillet joint of Ham
Method.
Place joint in Hot-Pot Bowl. Add 200ml water. Place lid
on and lock. Press meat function
and adjust to speed 3.
Suggestion. Serve with Green Cabbage.
After your Ham is cooked and removed from your HotPot, use the remaining water in your Hot-Pot to do your
cabbage. [1 head of cabbage is adequate].
Clean and chop your cabbage. Place in the Hot-Pot Bowl.
Place lid and lock. Press the Veg Button on speed 1.
When the cooker starts to count down on the timer, cancel
after 5 minutes. Release pressure and serve.
20
Hot-Pot Roast Fillet of Lamb on the bone
Serves 4
2 kg Fillet of Lamb on the bone
½ garlic head, crushed
3 onions, roughly chopped
1 tbsp chopped herbs (parsley/rosemary)
3 carrots cut into chunks
400 ml Vegetable stock
100 ml red wine
Salt & Pepper to season
4 large Potatoes [quartered]
Season the Lamb roast with salt and pepper.
Set the Hotpot function on Meat speed with the lid off and allow
the bowl to heat up. Caramelise all sides of the Lamb joint.
Add the garlic, onion, herbs, carrots, beef stock and red wine. Season with some salt and pepper.
Lock the lid and press the Meat FUNCTION ON SPEED 3. Check
on the roast for tenderness.
Remove the lid and add the potatoes. Lock lid back on the speed
cooker and set on VEG FUNCTION SPEED 1.
Serve the pot roast
21
Dublin Coddle
Serves 4
Ingredients.
1kg Ham / Bacon..cubed
1kg Pork Sausages.
1 Large white onion Chopped.
2 Lambs Kidneys. cubed
4 Large Potatoes . Cubed
[Do not add salt].
Place all ingredients into Hot-Pot Bowl. Add 2.5lt of cold water. Close lid and lock. Press Hot-Pot function on Speed 1.
Serve with some crusty bread rolls.
Coddle is an Irish dish which is often made to use up
leftovers, and therefore without a specific recipe. However, it
most commonly consists of layers of roughly sliced pork sausages and rashers with sliced potatoes and onions.
22
Portion Size
Cooking Time (minutes)
Asparagus
whole spears
Beets
1/4-inch slices
Beets
Whole, large
Beets
Whole, small
red peppers
Quartered
Broccoli
Florets or Spears
Sprouts
Whole
Cabbage,
Halved
Baby Carrots
Carrots
1-inch slices
Cauliflower
Florets
Chestnuts
unpeeled
Corn on the cob Whole Ears
Fennel bulb
Sliced
Green beans
Fresh or frozen
Kale
Coarsely chopped
Leeks
Sliced
Onions
Whole, medium
Parsnips
2-inch pieces
Peas
Frozen and fresh
Potatoes, regular Medium size, quartered
Potatoes, regular Small, whole
Potatoes, new
Small, whole
Pumpkin
1 to 2 inch slices
Swedes
Quartered
Savoy cabbage
Halved
Spinach, frozen n/a
Squash, butternut 1-inch slices
Sweet potato
2-inch cubes
Turnips
Slices or cubes, 1-inch thick
2 -3
4-5
25 - 30
15 - 20
3 -4
4 -5
4-5
5 -6
4-7
3 -4
2 -3
7 -9
3 -6
2-3
1 -2
1-3
2-4
2 -4
3 -4
1 -2
5 -7
5-8
4 -5
3-4
8 -12
6 -8
2-4
3-4
5 -6
3 to 5
23
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