Chef, author & restaurateur. PhD. @aniargalway @foodontheedge @cavagalway @tartaregalway @blasnagaillimhe
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Articles by Jp McMahon
Guinness-Glazed Ham Delivers a Sweet, Sticky Glaze With Deep Stout Flavor
The two-ingredient glaze, made with Guinness and brown sugar, delivers deep, malty, caramellike flavor with minimal effort. Smoky Irish ham absorbs the bittersweet glaze, creating a rich, balanced finish. As the ham roasts and the glaze reduces, it thickens into a syrupy sauce that can be brushed over the meat before serving.
This Irish Seafood-and-Seaweed Chowder Gets a Bright Kick from Dry Hard Cider
Dry hard cider and kelp perfume the stock for this Irish-style chowder from Jp McMahon. By Jp McMahon Published on March 12, 2026 Credit: Caitlin Bensel Active Time: 1 hr 15 mins Total Time: 2 hrs 15 mins A combination of dry hard cider and dried seaweed brings a sweet, mild salinity to the stock. A mix of mussels, littleneck clams, and chunks of pollock or cod bring both briny depth and delicate flakiness to the creamy chowder.
The Grandi Trilogy: Carbonara, Pizza, and Tiramisu
“Cuisine is no longer part of our identity; it is our identity” (Alberto Grandi). Where do traditions come from? Are their born fully formed, or do they occur over time? Are we blinded by them or can we break free from their shackles? Though most of us like to imagine that most food traditions are timeless things, floating in the ether, they are rather grounded among the messy lives of us humans, who move around continuously.
Lammfilets mit Meeresfenchel und Herzmucheln - Falstaff
Für die Herzmuscheln und die Sauce Zutaten (4 Personen) 250 g Herzmuscheln 330 ml Apfelcider (Hard Cider) 1 Zwiebel, gehackt 1 Knoblauchzehe, zerdrückt 2-4 Zweig(e) Thymian 200 g kalte Butter, gewürfelt Apfelessig, nach Geschmack Meersalz Apfelcider in einen großen Topf gießen, Zwiebel, Knoblauch und Thymian hinzufügen und bei mittlerer Hitze zum Kochen bringen. Herzmuscheln in einen Topf geben, abdecken und 90 Sekunden dämpfen.
History of Bread in Ireland with Jp McMahon
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If Shepherd’s Pie Had a Sister, It Would Be This Smoky, Creamy Fish Pie
Photo: Victor Protasio / Food Styling by Chelsea Zimmer / Prop Styling by Julia Bayless Active Time: 40 mins Total Time: 1 hr 35 mins Servings: 8 Irish chef Jp McMahon bakes fresh white fish and smoked haddock into a creamy sauce and tops them with potato puree for a casserole-like dish fit for a casual weeknight or elegant dinner party. The combination of both fresh and smoked fish add texture and smoky and briny flavors, while the herbs add a spot of brightness to the hearty pie.
Investigations of Irish food
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Investigations of Irish food
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This Easy and Complete Salmon Dinner Is Both Company-Worthy and Weeknight-Friendly
Photo: Victor Protasio / Food Styling by Chelsea Zimmer / Prop Styling by Julia Bayless Active Time: 10 mins Total Time: 45 mins Servings: 4 This elegant dinner is a lot simpler — and faster — to make than the final result would lead you to believe. Chef Jp McMahon blanches new potatoes until tender, then finishes them in a skillet to achieve a golden brown crust. He serves them along with wilted spinach, crispy-skinned salmon, and a reduction of heavy cream and cider.
Investigations of Irish food
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JP McMahon's quick chicken noodle soup
Chicken noodle soup is pure comfort in a bowl, and this version elevates the classic with Asian-inspired flavours.
The Food Professor: Cattle Futures, Vegas Restaurant Bifurcation, the state of food inflation, Carbon Tax Nation, and special guest Michelin star chef, Irish restauranteur, JP McMahon (R) on Apple Podcasts
Our extraordinary guest in this episode is JP McMahon, Michelin star chef, restauranteur, ambassador for Irish food and author, reprising our interview from early 2023. In the news, we cover cattle futures and the high.
JP McMahon's potato, leek and dillisk soup
This soothing soup is given a unique twist by adding earthy dillisk to the mix. Serves 4 2kg Potatoes 6 leeks, sliced 50g butter 1 tbsp dried dillisk Sea salt 2 vegetable stock cubes (for 2-2.5 litres of stock) 500ml cream 1. In a large pot, melt the butter. When it foams add the leeks and sweat gently on a medium heat for 10 minutes. Season with sea salt. 2. Add the potatoes and the dillisk. Fry briefly and then add the vegetable stock. Bring to the boil and then reduce the heat to a simmer. 3.
JP McMahon
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Worlds Top Sommelier, Parliamentary Ag Committee Act II, and special guest Michelin star chef, Irish restauranteur, JP McMahon on Apple Podcasts
Our extraordinary guest in this episode is JP McMahon, Michelin star chef, restauranteur, ambassador for Irish food and author, joining us live from Galway, Ireland. In a wide-ranging conversation, we talk about his eclectic and artistic interests, the concepts behind his restaurants, what it takes to be a Michelin-star restaurant and the upsides/downsides of that global program.
Simple Irish soda bread
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Supper Club: JP McMahon's tasty Dingle pie
I’ve selected the Dingle Pie recipe here as I enjoy the process of making the pastry and the filling separately, and bringing them together to produce a wonderful complete meal.
JP McMahon's sirloin steak with garlic roasties
JP McMahon's sirloin steak, mushroom & whiskey sauce with garlic roast potatoes: Today Updated / Thursday, 8 Dec 2022 11:15 JP McMahon's sirloin steak, mushroom & whiskey sauce with garlic roast potatoes Ingredients Serves 4 1 tablespoon rapeseed oil, plus extra if needed 4 225g / 8oz sirloin steaks 50 g/2 oz cold butter, diced a few sprigs of thyme 250 g/9 oz mushrooms, quartered if large 2 tablespoons whiskey 200 ml/7 fl oz double cream 1 tablespoon finely chopped chives sea salt For the...
What to make this weekend: JP McMahon's rolled pork belly with fennel seeds and cider
Award-winning chef and restaurant owner JP McMahon shares his favourite rolled pork belly recipe with us – a classic for festive season entertaining.
Samhain 2022 Announces A-List Line-up As Food Festival Returns To Kells November 3rd To 6th
Boyne Valley Flavours has announced an enviable line-up of award-winning chefs, best-selling cookbook authors, culinary experts, and international guest speakers for this autumn’s Samhain Food Festival – now in its fourth year. Some of the biggest names in Irish food will head to the heritage town of Kells, Co. Meath for what promises to be a magnificent weekend of events and experiences (November 3rd to 6th), celebrating the coming together of 5,000 years of Irish food and culture.
A taste of Europe: six cookbooks showcasing the continent's island flavours
1. Bitter Honey: Recipes and Stories from the Island of Sardinia by Letitia Clarke Simple ingredients coming from Sardinia’s coastline and rugged interior of olive groves, hilltop villages and vineyards, dotted over green valleys make up these stripped back recipes that allow for slow eating — meals that can be shared and stretched out over hours in the afternoon, when shops typically close in Sardinia and mealtime takes the spotlight.
Galway Restaurant Aniar Celebrates A Decade Of Business
Published on May 13 2022 11:37 AM in Restaurant tagged: Trending Posts / aniar / jp mcmahon / Drigin Gaffey / EATGalway Michelin-starred restaurant Aniar of 53 Lower Dominick Street, Galway, which is part of the EATGalway restaurant group owned and operated by JP McMahon and Drigin Gaffey, is celebrating 10 years of being in business.
Easter roast lamb leg
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Lamb and cheddar pies and potato salad with arugula and Dijon
Lynn Crawford's take on a traditional Irish dinner! Make these pies with ground lamb, Worcestershire sauce and white cheddar cheese, with a side of this yummy arugula-based dijon salad, and you'll have a yummy and easy meal to serve your family.
St Patrick's Day recipe: Wild Garlic Focaccia
Focaccia is a traditional Italian bread, that is essentially a dough that has been banged down into a slab with the use of one’s fingers! It is a very enjoyable bread to make with the kids. If you do not have access to wild garlic, you can use fresh basil instead. Ingredients • 500g strong white flour • 10g yeast • 10g fine sea salt • 100ml extra virgin rapeseed oil, and extra for oiling bowl and top of bread • 250g water, tepid • 10g flaky sea salt • 25g wild garlic Method 1.
Special St. Patrick's Day edition featuring an exclusive interview with Irish Chef JP McMahon
Special St. Patrick's Day edition featuring an exclusive interview with Irish Chef JP McMahon Episode Summary At a St. Patrick's Day breakfast hosted by Enterprise Ireland I sat down with JP McMahon, Officially appointed 'Ambassador of Irish Food', and recipient of the only Michelin Star awarded in the West of Ireland.
Armchair Travel: Chef JP McMahon On The Culinary Scene In Galway, Ireland
Chef JP McMahon champions local produce and Irish culinary traditions in his restaurants as well as the symposium he founded, Food on the Edge By JP McMahon January 18, 2021 Reminisce the dynamic culinary movement of Galway, a harbour city along the western coast of Ireland strongly connected to the sea and its treasures Newsletters Sign up for our newsletters to get all our top stories delivered.
Food Adventures: JP McMahon On The Culinary Scene in Galway, Ireland
Chef JP McMahon champions local produce and Irish culinary traditions in his restaurants as well as through the symposium he founded, Food on the Edge By JP McMahon January 14, 2021 Reminisce the dynamic culinary movement of Galway, a harbour city along the western coast of Ireland strongly connected to the sea and its treasures Newsletters Sign up for our newsletters to get all our top stories delivered.
Irish chef Jp McMahon on Galway's best restaurants
Rightly or wrongly, Irish food is often associated with the potato. Yet, the potato came to Ireland relatively late, only becoming a staple for the poor in the 18th and 19th centuries. Dishes heavily associated with Irish food, such as lamb stew and boxty (potato pancake), only emerged after the famine of 1846-1849. This isn’t to say they’re less relevant to an enquiry into Irish food, but they can’t be the only story told.
JP McMahon's fruit crumble: Today
Updated / Monday, 18 May 2020 15:38 This recipe came from JP's great-aunt, Kay. This recipe came from JP's great-aunt, Kay. Ingredients Serves 4 1 lb 2 oz prepared fruit (about 4 cups) such as apple, rhubarb, plums or blackberries ½ cup caster (superfine) sugar 5 oz self-raising flour (1¼ cups all-purpose flour mixed with 1¾ teaspoons baking powder) 5½ tablespoons butter Method Preheat the oven to 350 FH Coat the fruit with half the sugar and place in an ovenproof dish.
在獲選為2020年「歐洲文化之都」的高威大啖愛爾蘭經典美食佳餚！
Carp with pickled beetroot and potatoes by chef JP McMahon (Photo: Anita Murphy) By JP McMahon April 14, 2020 高威是位於愛爾蘭西岸的海港城市，與大海及珍貴的海洋資源有著密不可分的關係，更獲選為2020年「歐洲文化之都」，若將來有機會，不妨親自體驗當地持續變化的料理趨勢。 Stay in the know Sign up for our weekly newsletter to get all our top stories delivered I accept the terms & conditions of personal data Thanks! We’re on Facebook and Instagram.
JP McMahon's Tiramisu: Today
Updated / Friday, 21 Dec 2018 08:32 JP McMahon's Tiramisu This dessert looks absolutely mouth-watering. Ingredients 200g sponge fingers 500ml good quality coffee 150ml vin santo or other sweet dessert wine 4 large free-range eggs 150g caster sugar 750g mascarpone Cocoa powder, for dusting Method Separate the eggs into two separate bowls. Whisk the egg yolks with 100g of sugar and 50ml of the sweet wine until pale and fluffy. Add the mascarpone and beat until a smooth consistency.
Jp McMahon's brown soda bread with stout and treacle
Updated / Saturday, 7 Mar 2020 06:02 Try out this brown soda bread with stout and treacle recipe from The Irish Cookbook by Jp McMahon. Author of The Irish Cookbook, Jp McMahon explains how "bicarbonate of soda helped to feed bread to a generation of soldiers at war in Europe and afar. It is the bread we are most familiar within Ireland," he adds. "Many say this was because of the coarse flour in Ireland. Bicarbonate of soda suited it better than yeast.
Irish Food. A Play.
Fresh from the Wild Atlantic Way, today’s catch is an original script seasoned with Ireland’s rich history: Michelin star chef Jp McMahon’s new work, Irish Food. A Play. returns to Galway after a sold-out run at Dublin Fringe Festival 2019. This immersive, site-responsive theatre experience explores the power and pleasure of Irish food and the memories and nostalgia that come with it.
Discover the Culinary Delights of Ireland in Galway, the 2020 European Capital of Culture
Carp with pickled beetroot and potatoes by chef JP McMahon (Photo: Anita Murphy) By JP McMahon February 19, 2020 Along the western coast of Ireland lies Galway, a harbour city strongly connected to the sea and its treasures.
Discover The Culinary Delights Of Ireland In Galway, The 2020 European Capital Of Culture
Carp with pickled beetroot and potatoes by chef JP McMahon (Photo: Anita Murphy) By JP McMahon February 12, 2020 Along the western coast of Ireland lies Galway, a harbour city strongly connected to the sea and its treasures.
Irish Lamb Pies with Herbs (Dingle Pies)
Caitlin Bensel Dingle, or Kerry, pies are savory lamb pies, a specialty of the Dingle Peninsula in southwestern Ireland. Traditionally, the pastry crust was made with mutton fat; here, chef JP McMahon uses Irish butter and eggs to keep the crust tender, flaky, and sturdy. How to Make It Step 1 Make the filling Melt butter in a large Dutch oven over medium. Add onion, thyme, sage, and rosemary; cook, stirring occasionally, until onion is softened and translucent, 8 to 10 minutes.
Guinness-Glazed Ham Recipe
A simple glaze of dark stout and brown sugar develops a malty, caramel-like bittersweetness in the oven. Irish ham is a bit less salty than American ham and has a thin layer of fat, which absorbs the flavors of the glaze.
Seafood-and-Seaweed Chowder Recipe
A combination of dry hard cider and dried seaweed brings a sweet, mild salinity to the stock, making it ideal for precooking the mussels and clams before using it as the base of the chowder.
JP McMahon's Free Range Duck Plums: Today
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JP McMahon's Christmas Dinner: Today
Updated / Friday, 21 Dec 2018 16:35 JP McMahon's Christmas Dinner Oysters with buttermilk and trout roe followed by a whole duck, roasted celeriac and buttered kale. For dessert? Buttermilk pannacotta with mulled winter berries and dillisk biscuit.
JP McMahon's Roast Plaice with Seaweed: Today
JP McMahon's Roast Plaice with Fennel and Seaweed: Today Updated / Tuesday, 16 Oct 2018 16:49 JP McMahon JP McMahon's Whole roast plaice with fennel and seaweed. Ingredients 1 medium plaice 1 fennel bulb 250ml dry cider 150g butter A few pieces of dried kelp, re-hydrated in cold water A handful of fresh fennel fronds Extra virgin rapeseed oil Tarragon vinegar Sea salt Method Trim the plaice of its fins and tail. Oil the top and bottom of the fish and season with sea salt.
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