Words: Shamim de Brún
Things to eat in and around Dublin from April 19 until April 25
We’ve collected some of the most delectable foods being sold in Dublin right now and compiled them into an extensive ol’ list. Here are five things in Dublin this week that we like the look of:
Wings almost never look as good as they taste but these Spicy Seoul Wings on special at Happy Endings would have you eating with your eyes. These saucy boys are brined in buttermilk before being deep-fried and tossed in special wing sauce. To create this rich spicy number takes inspiration from Irish and Asian style wings bringing the best of both to the table. Overall these very umami forward wings served with a big dollop of guava ranch are a perfect balance of fruity freshness and spicy indulgence for the weekend.
They say “Eat them by the bucketload. It’s a messy affair.” and I’m inclined to believe them.
Sausage rolls are the grab and go breakfast of champions. This simple handheld flakey puff pastry is actually the best way to cook a sausage. This Saturday only Scéal will serve sausage rolls with their new, ridiculously delicious rhubarb ketchup. Folks it looks unreal. Far from the mini sausage rolls of our childhoods. These little ditties have gone glam. Small batched, artisanal, and scrumptious it’s hard to go wrong with this delicacy.
It’s difficult to even imagine what life was like before the Peri Peri Chicken toastie. The hint of spice and the touch of sweetness from the sun-dried tomatoes – a work of genius from Copper and Straw via Maison Moli. Peri-Peri is a spicy sauce made from an African bird’s eye chile that is typically cultivated in African nations.
Piri-Piri chicken became popular in Portugal (known as Frango chicken) in the late 60’s when many Portuguese returning from Mozambique and elsewhere brought the dish with them. It took the world by storm when Nandos took that to the bank. But so it percolated through the world it found a perfect home in this cheesy sandwich. If you are into the spicy sauce this is the perfect way to consume it.
Just Do It. I know you were thinking about it, you want it. Look at that picture how could you not. So take this as your sign to get dumpling-ed right now, because my god do these look good. These Pork and Chive Sichuan Style Dumplings are well known among the dumpling clubs of Dublin. Devout dumpling enthusiasts seek out these salacious bite size-ers because they hit all the notes tasting silky and meaty with a crispy inner crunch and a punchy jus.
Now, this is a dessert. Fresh from the brain of Head Pastry Chef Carolina Venezian comes dessert as nature intended. It is made with a praline base, whipped white chocolate, Madagascar vanilla ganache, poached pineapple, and mango with Calamansi vinegar sprayed with Valrhona Caramelia chocolate and a Caramelia chocolate disk with mango and lime sorbet. It’s the kind of dessert only a top-end professional could conceive of, let alone make. So this week, hop on the treat yourself train and take this on board.
Elsewhere on Char: Why Edibles Hit Harder