Orange and star anise soup

Orange and star anise soup with spiced orange and chilli butter

• 1oz Butter
• 1 Onion (Roughly chopped)
• 3 small butternut squash
• 2 small oranges (zest and juice)
• 1 litre of vegetable or chicken stock
• 3 whole star anise
• 2 gloves of garlic

Heat the butter I a large saucepan and add the chopped onion and garlic. Fry for 5 minutes until softened and add the butternut squash and continue to cook for a further 5 minutes.

Mix the orange juice, zest, stock and star anise and poor over the squash and simmer for 30 minutes until the squash has softened. Remove the star anise and puree in batches in a blender or food processor.

For the spiced orange and chilli butter which goes on top of the soup, beat 3 oz of butter and a small deseeded chilli. Add a pinch of turmeric and ground clove and from into a sausage shape using cling film. Refrigerate until set and cut into thin disks to serve on top of the soup.

The secret to the perfect steak

The secret to the perfect steak from Darwins

The meat must be hung for at least 21 days. Longer if possible.

The meat should be left at room temperature for a period before cooking. Putting a cold steak straight from the fridge onto a hot pan will cause the meat to become tough.

Sear on a very hot pan or grill until each side has a nice brown colour.

Season a metal oven flat dish and cook the steak to just below the temperature you want in an oven.

Take the steak out of the oven and rest for at least 5 minutes. Longer for more well done meats.

Finally finish the steak on a pan/grill and serve immediately.



Unlike many restaurants in Dublin we never add supplements to our pre-theatre menu. And considering the sirloin steak on this menu is a 9oz cut this is even more impressive.

Darwins becomes more social

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