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This Week’s Guest Chef – Martin Anderson

Martin Anderson, a native of Donegal, began his career at the then world famous tourism college Killybegs.  Graduating in 1986, Martin worked his way around Ireland and then on to Paris, where he completed his training in the prestigious Four star Lotti Hotel. On returning home Martin was appointed head chef at the Errigal hotel, Letterkenny

After publishing the Highland Breakfast Cookery Book co written with John Breslin, Martin realised there was a need for a private cookery school in the North West of Ireland. The Crest Cookery School was founded in 2005. In 2008 Chef Martin expanded the catering company with the purchase of a mobile catering Kitchen aptly named the Gourmet Express from which he serves gourmet fast food at festivals, corporate and charity events.

Richard Corrigan and Martin Anderson

Cookery Displays by Martin & his friend (and ex-chef) radio presenter John Breslin are good fun!

Martin's Donegal Bay Mussels with Lemongrass, Coconut and Chilli
This recipe from Chef Martin Anderson, is a Thai-style version of the classic steamed mussel dish. Serve it in a large bowl with crusty bread and a glass of your favourite wine it is perfect for sharing at an informal dinner party or even as part of a BBQ.

You will need...

½ lemongrass stem, finely chopped.
2 red chilli's, seeds removed, thinly sliced lengthways. Remember to wash your hands afterwards when chopping the chilli’s !!!
1 dessert spoon of ginger paste.
150ml coconut milk
2 tsp fish sauce
2kg fresh mussels
Chopped coriander
Donegal Rapeseed oil for cooking.

Method

1. Wash and pick the mussels pulling out the beard. Discard any that are open, tapping on the shell may close them but if they do not close,  don’t risk it.

2. Heat a little oil in a large pot over medium heat. Add the lemongrass, chilli and ginger. Cook for 1 minute stirring all the time

3. Add the coconut milk and fish sauce, Increase the heat to high and then bring to the boil.

4. Add the mussels and cover with a tight-fitting lid. Steam the mussels, shaking the pan occasionally, for 5 minutes or until opened. Discard any unopened mussels.

5. Stir in the coriander and Serve in a large bowl. Remember to serve the cooking liquid from the pot over the mussels but leave a little in the bottom of the cooking-pot as this is where the sand gathers. Delicious!


If you have any queries contact Chef Martin Anderson at
http://www.thecrestcateringcompany.com/

If you, or someone you know, would like to do a Guest Chef Spot on the irishfoodguide blog, please give me a shout! Don't forget to Feed the Fish at the bottom of this post!
zack

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The Irish Food Guide Blog www.IrishFoodGuide.ie includes news, foodie chat, recipes, award results, links and other general information on the Food & Tourism Industry in Ireland.

It is written & curated by Zack Gallagher, Donegal Town, Co Donegal, Ireland.

“My Blog is a slice of the Irish Food ‘Network’. I’m a Chef with over 27 years experience and also have a background in media. I’m passionate about Irish Food Tourism and I believe that a rising tide really can lift all boats!”

Supporting Irish Food created by passionate producers and encouraging the Irish food & hospitality industry to use modern social media methods to increase their business.

Zack is building an all-Ireland Food Tourism network to assist Tour Operators bringing guests into Ireland to connect easily with artisan Irish food producers, so as they can experience the provenance and personality behind our Irish food Visit www.IrishFoodTours.ie

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