Charlo The Chef

Charlo the Chef, Karl Clarke,

is best known for his casual & fun approach to cooking. With almost 20 years’ experience refining his knowledge and skills, he has a great passion for food.

He also enjoys the media side of the business appearing as a guest chef on TV & radio. Charlo regularly appears on Virgin Media’s Weekend AM show demonstrating seasonal recipes by putting his flare and spin on dishes.

Charlo believes that cooking should be fun & enjoyable, so let Charlo inspire you to make delicious dishes & get the party started!

Now available for Private Catering and Demonstrations.

Check out Charlo’s latest guest chef appearance:

King Scallops, Black Pudding, Minted Pea Puree & Crispy Pancetta

As seen on VIRGIN MEDIA WEEKEND AM Easter Sunday 21st April Show 2019 Videos

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About

I knew from an early age I wanted to be a chef. I changed schools in order to take up the subject of Home Economics so I could get on the path to catering college. My earliest memories of cooking were from my mum at home and visits to my gran’s house in Ringsend, Dublin, for her famous stew and also standing at my nanny’s kitchen table in Cashel, Co. Tipperary watching her make home baked soda breads, chutneys, Jams and many other delicious treats whilst my siblings and cousins would be out playing in the fields I loved nothing more than to observe the creations.

I have over 20 years’ experience in kitchens achieving my first goal as Head Chef at the age of 23. My journey has taken me all over the country and given me some amazing experiences. My other passion in this world is music and I have been very fortunate through my career to cook for & meet some of my music heroes amongst many others along the way.

I look forward to sharing my recipes with you and I hope that you are inspired to give some of them a try.

Let’s get the party started!

Recipes

Beef & Guinness Pie V Beef & Ale Pie

Greek Style Chicken Salad

Christmas Chocolate Malteser Pudding with Edible Santa Hats

Oven Baked Salmon & Prawn En Papillote

Traditional Roast Turkey

Gingerbread Pancakes with Crispy Parma Ham & Maple Syrup

Traditional Lamb Stew ( RINGSEND STEW ) with Rosemary and Mint Dumplings SERVES 3-4 Ingredients 1 KG Lamb Shoulder trimmed and cut into 3 cm chunks 4 Large Peeled Potatoes cut into large chunks 2 meduim white onions roughly chopped 1 medium swede cut into large chunks 3 large carrots cut into chunks 1 litre of lamb /BEEF STOCK Small knob of butter Fresh parsley 2 bay leaves Sprig of thyme 4 celery stalks trimmed and cut into chunks 2 tbsp rapeseed oil 1 lamb bone optional Salt and pepper Rosemary and mint dumplings 125g/ 4 ½ oz plain flour 70 g /2 ½ oz suet Pinch salt 1 egg ½ Teaspoon of Baking Powder 1 teaspoon chopped rosemary herb 1 teaspoon chopped mint herb ½ Teaspoon of mint sauce Method Pre heat oven to 375 f ( 190 c /GAS MARK 5 ) 1-Melt butter and oil in hot pan 2-Fry lamb chunks till browned all over approx 5 mins 3-Transfer to casserole dish 4- Fry onions ,carrots and celery in same pan as lamb was sealed off in 5-Remove vegetables just before they begin to brown and place in to casserole dish 6-Pour stock into pan and stir till boiling point combining all the meat juices 7-Pour stock over the meat and vegetables in casserole dish and then add bay leaf ,thyme and the Lamb bone 8-Season with salt and pepper 9-Cover and place into pre heated oven for 1 ½ Hours or until meat is tender 10- Remove stew from oven and make Dumplings 11-To Make Dumplings 12- Mix the flour ,Suet, Baking Powder and a pinch of salt in a bowl 14-Add Rosemary ,mint ,mint sauce and egg then gradually stir in 3 tablespoons of cold water enough to form a sticky dough 15-Flour your hands and then roll the dough into 12 small balls 16-Place them on top of casserole Lamb and veg stew and return to oven for a further 25 mins till dumplings are cooked and golden 17- remove from oven and top with chopped parsley ENJOY SEVED WITH HOMEMADE SODA BREAD