This week's Guest Chef - Dave Houraghan

Dave Houraghan is the Head Chef at Woodhill House in Ardara. His cooking style is traditional French cuisine with a modern Irish twist and insists on using fresh Irish produce, especially fish & seafood from nearby Killybegs and Donegal-produced beef, lamb & pork. 

Dave Houraghan - Chef at Woodhill House in Ardara, County Donegal

Woodhill House is an historic coastal manor house dating back in parts to the 17th century and formerly the family home of the Nesbitts, local landlords and Ireland's last commercial whaling family of the 19th century. The 6th century religious relic, St. Conal's Bell, was mysteriously stolen from Woodhill House in 1845 and has never been recovered.

The house which overlooks the beautiful Donegal Highlands is set in its own grounds with an old walled garden. It is half a mile from the sea and a quarter of a mile from the coastal town of Ardara.


"I love this time of year" says Dave. " It's a great time of year to go foraging for wild mushrooms in the woods around Ardara".

Toasted Devilled Kidney and Wild Mushrooms

Ingredients for 2 people:
Half a stick of French bread
200g mixed wild mushrooms, quartered
1 Pigs kidney (or 4 lambs kidneys)
50g Butter
1 Tablespoon plain flour
¼ Teaspoon hot smoked paprika
Salt
Cracked black pepper
15ml Brandy
100ml red wine
Parsley

Method:
1. Slice the French stick horizontally and toast on both sides, leave aside to cool.
2. Melt half the butter in a frying pan and fry the mushrooms, when done set aside and keep warm.
3. Meanwhile slice the kidney lengthways but not all the way through, open like a book. Add the paprika to the flour and season with salt and pepper.
4. Dust the sliced kidney with the flour ensuring a good covering. Melt the remaining butter in the frying pan and fry the kidney for 2 minutes turning regularly.
5. Reintroduce the mushrooms for 30 seconds and mix with the kidney. Remove from the pan and cover to keep warm.
6. Toss the flour we used into the pan with the juices and stir well. Cook for 30 seconds, add the brandy and red wine. bring to the boil and reduce by half. Season to taste.
7. Butter the toast then spoon over the ingredients, drizzle the sauce over the top and garnish with torn parsley before serving.