Your browser's Javascript functionality is turned off. Please turn it on so that you can experience the full capabilities of this site.

Living

SAY HELLO TO HUGH BROWN'S

Introducing Hugh Brown’s the hottest new ticket in town for socially-distanced catch-up brunch dates, lazy afternoon lunches, dolled-up dining and laughter-filled tipples. Come join us in the art-filled walls of our new restaurant on Level 3 of Brown Thomas Dublin, find out about our sustainable measures and try one of our signature recipes from Domini Kemp at home…

slide image

At the heart of this menu creation is the idea of making the most of the fantastic local and seasonal produce we have to offer on these shores and celebrating artisan suppliers, farmers and growers with delicious and vibrant dishes that complement and champion these ingredients. Minimising waste in all forms is top of this kitchen's agenda. Our brasserie-style menu also allows for those with dietary requirements or those looking to cut down on their food footprint with delicious vegan options. Bring a taste of Hugh Brown's home with you with the recipe to our roast cauliflower salad below.

slide image

Cauliflower is a cruciferous vegetable that's full of goodness and by roasting the florets with lots of herbs and spices - it really brings out the flavours. We make a baba ganoush to go under the cauliflower which gives it a nice richness. Some bitter leaves tossed with a mustard vinaigrette and some toasted almonds with thinly sliced radishes completes the dish.
Domini Kemp, Hugh Brown's.

slide image

ROAST CAULIFLOWER SALAD WITH BABA GANOUSH

INGREDIENTS
2 aubergines
150 ml olive oil
1 cauliflower
Selection of herbs and spices: pinches of curry powder, cumin, turmeric, thyme, chilli, salt and pepper
2 cloves garlic crushed
Selection of bitter greens
A few tablespoons of mustard vinaigrette
50g toasted almond slivers
Sliced radishes
Flat-leaf parsley

METHOD
1. Put the aubergines onto a baking tray and pierce several times with a skewer. Roast in a preheated oven (160C) for about 30-40 minutes until very soft. Allow to cool and then peel off the skin and put the aubergine flesh into a food processor. Puree with the chilli, salt, pepper, garlic and add enough olive oil to make a smooth paste. Set aside. You can sharpen up the flavour with a squeeze of lemon juice.
2. At the same time, roast the florets with the spices and some more olive oil until they start to char and caramelise. Season really well.
3. To serve, spoon some of the baba ganoush onto the plate, top with roast cauliflower and toss the leaves with some mustard vinaigrette and arrange on top with some almonds, radishes and parsley to garnish.