Zest and juice of  2 Clementines (if you cant find, small oranges will be fine)

1 sprig of rosemary finely chopped

2 spring onions finely chopped

1 clove of garlic finely chopped

Seeds and juice from 1 ripe pomegranate

125 g of butter

Salt and pepper

Melt the butter and add all of the ingredients except the crab claws. Place the crab claws into a casserole dish.  Spoon the butter mixture over the top.  You can do this in 2 to 3 hours in advance and leave in fridge until ready to serve.

When ready to serve, preheat an oven to 180 deg.  Put the crab in the oven for 8 minutes until piping hot.  Serve with crusty bread to mop up the juices. 

675g Brussels Sprouts

50g butter

300 mls Cidona

Salt and pepper

Place sprouts in a pan of boiling salted water and bring to boil, reduce heat and simmer for 5 mins until just tender.  Drain and refresh under cold running water.  Place in a bowl and cover in cling until needed.  Melt the butter in a pan.  Once foaming,  tip in the sprouts and sauté on a medium heat, turning every now and again until they start to brown.  Pour in the cidona, increase the heat and simmer until all the liquid has been absorbed into the sprouts, shaking the pan a few times.  Season to taste and tip into a warm serving bowl to serve. 

Small handful of raisins

Small handful almonds

100g/4oz butter

1 small onion, finely chopped

Splash olive oil

150g/5oz chorizo, finely diced

2 tablespoons chopped fresh flat-leaf parsley

Finely grated rind of 1 orange

225g/8oz fresh white breadcrumbs

Salt and freshly ground black pepper

To make the stuffing soak the raisins in a bowl of boiling water for twenty minutes, then drain. Toast the almonds in a small frying pan for a few minutes, tossing occasionally so they colour evenly.   Melt the butter in a pan and gently sauté the onion for 3-4 minutes until softened but not coloured.  Tip into a large bow.  Heat the olive oil in a frying pan and sauté the chorizo for the two minutes until  the colour starts to bleed.  Add to the onion with the soaked raisins, toasted almonds, parsley, orange rind and bread-crumbs. Season to taste and mix lightly to combine, but not too much as to make it go pasty.

So last Monday at 12pm and group of mostly industry people gathered and enjoyed watching Mickael demonstrate his cooking techniques.  Later that evening a few more joined for dinner, menu below.  In true Flynn fashion, the rest of the evening progressed in a quiet orderly fashion with a little nightcap in our local pub before retiring.

Menu dinner 9/01/12

-Canape(parmesan sable, roasted onion, fennel pollen)

-Poached and roasted foie gras with tokaji vinegar, puffed grains, apple & jasmin, gingerbread, pickled shimeji, mushroom sabayon, sorrel

-Brandade of cod with crab, kale and crispy batter bits

-Saddle of wild wicklow venison calf with liquorice, jerusalem artichoke, beetroot, peanut praline with vadouvan, malt jus. truffle

-Bitter sweet chocolate tart, avocado & lime, celery, honeycomb

coffee: white chocolate macaroon, smoked fudge, blood orange pate de fruit 

http://www.tribune.ie/magazine/food/article/2010/oct/17/restaurant-review-the-tannery/