Recipes created for the Irish Food Writers’ Guild Food Awards 2025 by chef Sunuraj Thadiyil Kuttappan of ANANDA Restaurant in Dundrum Town Centre, and Conor Spacey, who won a 2024 IFWG Food award for his notable contribution to Irish food, showcasing the 2025 award winners.

Tomato Rasam with Cashel Blue Cheese Naan

To prepare the tomato rasam:

1. Squeeze the soaked tamarind and extract the juice. Discard the pulp.
2. Prepare the Rasam Base:
   • In a pot, add chopped tomatoes, tamarind extract, chilli powder, turmeric, cumin powder, salt, and 470ml of water.
   • Let it simmer on low heat for about 5-7 minutes until the tomatoes turn soft.
   • Mash the tomatoes slightly for better flavour
   • Add the mashed toor dal and mix well.
3. Prepare Tempering:
   • Heat ghee in a small pan, add mustard seeds, cumin seeds, dried red chili, crushed garlic, curry leaves, and asafoetida.
   • Once it splutters, pour this tempering over the rasam.
4. Garnish with fresh coriander leaves.

To prepare the Cashel Blue Cheese Naan:

1. In a large mixing bowl add the sugar, salt, warm milk, warm water and oil.
2. Gradually add all-purpose flour and knead the dough for about 8-10 minutes, until it becomes smooth and soft.
3. Cover the dough with a damp cloth and let it rest for 1-2 hours.
4. Once the dough has rested, divide it into small balls. Flatten and stuff with Cashel blue cheese. Seal and roll to flatten.
5. Cook on a hot pan or pizza stone.
6. Brush with butter.

To serve:

• Pour the tomato rasam into serving glasses and top each with a piece of Cashel Blue naan.

Sneem Black Pudding with Irish Scallop, Jerusalem Artichoke Purée and Celeriac Remoulade

To prepare the Jerusalem artichoke purée:

1. Peel and chop the Jerusalem artichokes into even pieces to ensure even cooking. To prevent browning, you can place them in a bowl of water with a little lemon juice.
2. In a saucepan, melt the butter and add cinnamon, bay leaf, star anise, green chilli.  Add the chopped Jerusalem artichokes and milk.
3. Bring to a simmer, cover, and cook for about 15-20 minutes, or until the artichokes are very soft.
4. After cooking remove all of the spices.
5. Blend the purée with a stick blender or food processor. Pass through a sieve if you want it even smoother.
6. Season with salt and a small squeeze of lemon juice.

To prepare the celeriac remoulade:

1. Grate the peeled celeriac and toss with lemon juice to prevent browning.
2. In a bowl, whisk together the mayonnaise, paprika, Dijon mustard, chopped garlic, vinegar, capers and shallots, and season with salt.
3. Mix the celeriac with the dressing until well coated.
4. Let it sit for at least 15 minutes (or longer) to allow the flavours to meld.
5. Garnish with chopped parsley and/or chives and serve chilled or at room temperature.

To prepare the black pudding:

1. Slice the black pudding into half inch squares.
2. Heat a little oil in a frying pan, cook on both sides on a medium high heat, until crisp on the outside and hot through to the centre.

To prepare the scallops:

1. Pat the scallops dry with kitchen towel. 
2. Heat a little oil in a frying pan, on a medium high heat cook on both sides, until golden brown. 
3. Add a large knob of butter, when the butter is foaming baste the scallops in the butter for 1 -2 minutes.   

To serve:

• Place a slice of black pudding on each plate, topped with a serving of remoulade and a scallop, with some Jerusalem artichoke purée alongside.

Higgins Family Butcher Côte de Boeuf with Gunpowder Potatoes,Seasonal Vegetables & Masala Jus

To prepare the masala sauce:

1. Heat the oil or ghee in a pan over medium heat. Add cumin seeds and let them sizzle for a few seconds.
2. Add onions and sauté until golden brown.
3. Stir in garlic and ginger and cook for another minute until fragrant.
4. Mix in the spices (garam masala, coriander, turmeric, chilli powder, and salt). Stir well.
5. Add red wine and stock. Let the sauce simmer for 5–10 minutes.
6. Blend the sauce until smooth then strain
7. Stir in the cream and butter at the end.

To prepare the gunpowder potatoes:

1. Boil the potatoes in salted and turmeric water until just fork-tender. Drain and deep fry the potatoes until crispy.  
2. Heat oil or ghee in a pan over medium-high heat. Add mustard seeds and let them pop.  
3. Add curry leaves (if using), minced garlic and ginger and sauté for a few seconds.  
4. Add the chopped shallots and sauté briefly.
5. Sprinkle the contents of the pan and the spices (chilli powder, cumin, coriander, turmeric, fennel powder, and salt) over the potatoes. Toss well to coat.  
6. Drizzle with lemon juice, tamarind extract and mix well.
7. Garnish with fresh coriander.  

To prepare the côte de boeuf:

1. Bring the meat out of the refrigerator 30 minutes before cooking to come to room temperature.
2. Season the meat on both sides with salt and pepper.
3. Put the oil in the pan over a high heat.
4. Sear the meat on all sides for about 3 minutes, until golden brown all over.
5. Add the butter and garlic to the steak and baste well.
6. Preheat the oven to 200 C / 400 F / 180 FAN / Gas 6.
7. For a medium rare roast – cook for 12 minutes per pound or 500g.
8. For a rare roast – cook for 10 minutes per pound or 500g.
9. Let the meat rest, loosely covered with foil, for 5 minutes.
10. Carve long downward slices from the end opposite the bone to serve.

To serve:

• Serve slices of côte de boeuf alongside a portion of gunpowder potatoes, with masala sauce for pouring.

Hazelnut panna cotta, Coffee & Milk Chocolate Cream

To prepare the hazelnut panna cotta:

1. Bloom the gelatine by soaking in cold water for ten minutes.
2. In a saucepan, heat the double cream, milk and sugar over medium heat. Stir occasionally until the sugar dissolves. Do not let it boil.
3. Remove from heat. Squeeze the water from the gelatine and add to the hot cream mixture.  
4. Add the hazelnut liqueur.
5. Strain the mixture through a fine sieve for a smoother texture. Pour into ramekins or serving glasses.
6. Refrigerate for at least 4 hours (or overnight).

To prepare the coffee and milk chocolate cream:

1. In a saucepan, heat the double cream, glucose syrup, sugar, and coffee over medium heat. Stir gently until the sugar dissolves and the mixture is hot but not boiling.
2. Pour the hot cream mixture over the chopped milk chocolate in a bowl. Let it sit for 1-2 minutes, then stir until smooth and fully melted.
3. Let the chocolate mixture cool to about 35-40°C (95-104°F)—it should be warm but not hot.
4. Gently fold in the whipped cream using a spatula. Mix until smooth and airy, without deflating the whipped cream.
5. Use immediately as a topping or refrigerate until needed.

To serve:

• Top each panna cotta with some coffee and milk chocolate cream, alongside a scoop of Murphy’s ice cream.