Search Results for 'Soups'

I was pleasantly surprised the other day when I called into The Blazers Bistro in The Ardilaun hotel. I normally think of many hotel bistros as serving food that has been cooked since early morning with the sole objective of profit without worrying about the quality. This is not always the case, but very often is.

Lime and horseradish prawns with egg noodles, chilli and rocket

To say that Da Tang is no ordinary Chinese noodle house would be wrong. It is exactly that. It’s an ordinary noodle house offering extraordinary freshness and flavours through its authentic Chinese cuisine. For precisely the same reason, Da Tang’s menu is perhaps not what you would expect to find here in Ireland– it’s the menu you might find in a noodle house in China, and that means no curry chips! As its loyal customers know, Da Tang is the real deal, and it’s set to reopen on Middle Street in Galway tomorrow Friday, December 10 at 12 noon.

While walking up Quay Street last Thursday at about 7.30pm I noticed that every restaurant has a cordoned off area outside with tables and some brave diners/smokers. It is such a pity that we cannot have warm balmy evenings to enjoy food outside as it really is a great way to eat and watch the world go by. Maybe our city fathers would consider putting a roof over the street and blowing in warm air? It is more or less wall to wall restaurants now in Quay Street with great value deals posted everywhere.

This delicious, hearty soup is the perfect counterfoil to the cold days ahead.

Thai cookery is in many ways unequalled in producing fine broth type dishes. The use of lime leaf, lemongrass, and coriander which are often enhanced with coconut milk and basil can produce broths with incredible depth and style. Another advantage of poaching foods in a broth is the healthy benefits of this cookery style. Although coconut milk has a high fat content it can easily be substituted by a low fat alternative. Another great thing about Thai food is that once you master the basics of how to balance the various Thai spices and flavours it is easy to alter a dish to include fish and vegetables. Aubergines work very well in Thai cookery. Thai fish sauce or nam pla is essential to achieving an authentic Thai flavour. Don’t be put off by this strong smelling condiment — when used correctly it can make a good dish great. Another handy point when using Thai curry paste — the green paste is the hot one and the red paste is the mild.