Have you ever wondered what chefs eat when they're not in their restaurants? Us too.
That's why our series In the kitchen with... sees us chat with some of our favourite chefs about their food habits outside of the workplace. Today, we're chatting with Shane Deane, head chef at Celtic Ross Hotel in Rosscarbery, County Cork.
Do you cook a lot at home?
Yes, I cook most days before I go into work. With two kids, I normally batch cook simple dishes for them, then on my days off, I will normally cook something more elaborate and different to get my kids to try something new. On my days off, my three year old regularly requests soufflé pancakes.
Who do you usually eat with?
Family, normally just with my wife and two daughters, but on special occasions, I do love a large family gathering with sometimes up to 20 people. That's brilliant and everyone always brings something to the table, normally desserts.
Are there any foods you have to or choose to avoid?
Not really, I enjoy trying and eating all types of food. There are a few obscure things that I can’t stomach, balut and catfish brains when I travel to South East Asia, and I'm not really a fan of tripe.
What five ingredients do you always have in your kitchen?
Cumin, flour, onions, garlic and butter.
What's in your fridge right now?
My fridge is well-stocked. I've got the basic like carrots, milk, yoghurt, aubergine, peppers, butter and beer, but I also have quality meats from Rosscarbery Recipes like ribeye, black and white puddings, sausages, minced beef and diced beef. I also have a side of hake and a few different items like harissa, mustards, Penang curry paste, lots of different pickles and chutneys.
What is your default dinner after a busy week?
Chilli con carne, it’s a family favourite. I like it on a bed of rice with guacamole and sour cream, and the leftovers are normally made into burritos the following day.
What is your favourite kitchen gadget?
At home, a multicooker that slow cooks or pressure cooks. In work, it has to be a Thermomix.
Do you have a favourite chef or cookbook?
I love Tom Kerridge and Tommy Banks' cooking styles. Tom for his pub grub taken to a higher level and Tommy for his farm to fork approach. He grows everything on his family farm which I identify with because I grew up and live on a farm. My most used cookbook would have to be The Flavour Bible.
Have you ever had a kitchen disaster?
Yes, I overfilled a blender, didn’t fit the lid correctly and ended up painting the walls with soup.
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Sun is shining and were open and taking orders for this evening! If it's been a tough week how about trying one of our locktails. Very berry frisky whiskey West cork bourbon cask, blackberry syrup, lemon juice, rosemary and a splash of soda water. Or Bubble & leaf Flowering currant infused minky gin, fresh raspberries, lime juice topped with prosecco. #craftwestcork #streetfood #coctailstogo #cocktails
What's the best thing you've ever cooked?
Has to be seared hand-dived scallops with crispy pancetta, black pudding and almond crumb with caramelized cauliflower purée, curried pickled cauliflower and sage oil. It looks super refined and tastes amazing.
What is the best cooking tip you've ever been given?
Season at the start, in the middle and at the end of cooking.
What would be your last meal?
I think it would have to be a dish from when I travelled to South East Asia. I was sitting on a little plastic stool on the side of a street eating a bowl of pho or papaya salad or chicken satay and drinking a beer that cost no more than a €1 and people watching. It’s not all about the meal it’s about the experience of it as well.
What is your favourite dish to cook?
My favourite thing to cook would have to be free-range pork belly. You can serve it with whatever you want - mash, noodle salad, rice - as it works with everything, and nearly every culture has its own way to flavour it. When you see the pork belly skin coming out crispy and crunchy, and then when you cut through it, it has its soft and juicy flesh, there is something magical about it.