Words: Shamim de Brún
Words: Shamim de Brún
This is as tasty looking a week as any from veggie flavour bombs to carnivorous bucket lists and around to amazing baos. There is something for everyone in this week’s selections.
Look at that colourful veggie deliciousness call to you. It legitimately looks like it has enough nutrients in it to cure months of overindulging on JustEat. Maybe it does. What it definitely packs, however, is flavour in bounds. If you’re looking for a flavour bomb of a lunchtime, then this is the dish for you.
You can’t beat charcuterie and cheese when you’re feeling snacky. It’s ham and cheese for gown-ups who need a little comfort. Or an excuse to drink a glass of wine. This elegantly curated ham and cheese plate from the new kids on the Capel Street block is perfectly portioned and beautifully tempting for the week that’s in it.
This is a next-level roast at its literal best. How often do you get to chomp down on a wild Irish Venison Shank Brasato? For the carnivorously inclined, it is a bucket list dish. Chuck in the potato purée, crispy chanterelles and a demi-glace, and you have a dish worth coveting.
I would queue up for this chicken every time. It is a wonder and a beauty. Just look at that spiced crispy skin tempt you on a bed, a salad, rice and vegetables as if they were rose petals guiding you to the bed. Jerk Chicken represents the very essence of what Caribbean food is about, and here the lads not only do it justice but elevate it to a must-try dish. Head out to Chestnut Bazaar this week and catch it while you can. It’s worth it.
I have written before and, in all likelihood, will write again about what a bao-sie I am. My quest for the best bao will be a lifelong one. But the best bao this week, I think, is in the bag. Just look at that kimchi mayo glisten. Like all things Nomo does, they take their time, and they do them well, knocking it out of the part. This one looks like a spicy cracker that will knock some sense into the stridently dense. Get out and get on it this week. Who knows how long this special will last?
Elsewhere on CHAR: Why I Hate The Word Foodie