- Following 1.4K
- Followers 160.4K
- Engagement 1.49%
- Avg likes 2.8K
- Avg comments 52
About Ciarán
Ciarán (@fooddunneright) is a Food & beverage creator on Instagram, also filed under Food & Cooking and Food & Drink. The account has 160,377 followers and 965 published posts. Recent posts average 2,786 likes and 52 comments, an engagement rate of 1.49%.
An audience of 160.4K puts Ciarán in the mid-tier, between 100,000 and 1 million followers. Set against 1,410 accounts followed, the audience works out to about 114 followers per account Ciarán follows. Ciarán uses an Instagram professional account. Flinque files Ciarán under 4 categories, led by Food & beverage and followed by Food & Cooking, Food & Drink and Cuisine.
The Instagram bio for Ciarán runs to 14 words across 4 lines. Emoji sit alongside the words. The latest activity Flinque has on record for Ciarán dates from July 2023.
Story Highlights
Unlocking shows the title and cover image of every story highlight this creator keeps pinned to the profile.
965 Posts
Of the 10 most recent posts shown for Ciarán, 9 are videos and 1 is a carousel. That mix leans toward videos. Ciarán has built a substantial archive of 965 posts. Against the audience, that is roughly 166 followers for each post published. Ciarán also keeps 4 story highlights on the profile. All 10 carry captions, averaging 244 words each. The captions are written mainly in English. Words that recur across them include mins, ingredients, method, until and flour. The captions tag #lasagna, #lasagne, #lasagnarecipe, #pasta and #roastpotatoes.
Recipe is from and
Super easy to follow and they turned out great
Re reading the blog i have noticed they say the custard measurements will get you 40 hahaha i made 12 in this video and another 12 the next day
I’ve a recipe for puff pastry in episode 2
Ingredients:
-If you’re at home (ireland) one roll of store bought puff pastry)
-if you’re in oz 2 sheets of the frozen ones(don’t know if you can get rolls like at home)
Custard: this is the measurements in the blog but half it at least if you’re only planning on making 1 rolls worth ^^
-27g flour
-296ml whole milk
-264g granulated sugar
-1 cinnamon stick
-160ml water
-tsp vanilla
-6 large yolks
-1 lemon worth of peel
For dusting
-icing sugar
-ground cinnamon
Method:
Start by getting your frozen puff pastry thawed. Roll into a log and cut into 6. (Mine were 160ish gram sheets and i used 2 to get 12)
-mix flour and 60ml of milk together in a bowl. Get the rest of you milk in a pot and get it heated
-in a separate pot add your suagr, water, cinnamon and lemon peel. Get that on a medium heat and bring to a simmer. Basically go until the sugars desolved and it hits about 100c. You don’t need to stir
-add your hot milk to the flour+ milk and mix
-remove cinnamon stick and lemon peel from your syrup and stream that into the milk mixture while whisking. You can add your vanilla at this point
-pour some of the liquid into your already broken yolks and mix. We do this to temper them and not scramble it when adding to the pot
-cover with cling film (make sure it’s touching the liquid) and set aside till you’re ready to use
Baking:
-preheat oven to as hot as it can go and have a shelf ready in the upper part but not the top top shelf
-Roll puff pastry into a log and cut into 6. (Mine were 160ish gram sheets and i used 2 to get 12)
-push your little scrolls into your muffin with wet fingers. Push it straight down and mould it up the sides. Try get it right up to the top without ripping it
-pour your custard 3/4 up and bang in the oven for about 12-15 mins but just keep an eye on them
I would live off these, one of my favourites from childhood
I personally think I nailed the filling but I’d like to hear your thoughts
Ingredients:
Shortcrust
-270g plain flour
-60g icing sugar
-125g cold butter
-pinch of salt
-1/2 a large egg beaten
Filling:
-115g softened butter
-100g caster sugar
-1 large egg
-tbsp plain flour
-100g ground almond
-1/2 tsp almond extract
-jam of choice
-handful of flaked almonds
Method:
-combine flour, salt and icing sugar in a bowl. Add cold cubed butter and rub through with your hands until you’ve a bread crumb consistency
-add in half your beaten egg and mix until it comes together completely. You may need more but half did me
-form it into a rough rectangle, wrap in baking paper and chill in the fridge for an hour
FILLING:
-beat sugar and eggs together until light and fluffy
-egg in, mix, add flour, ground almond and dribble of almond extract and mix until fully combined
FINAL ASSEMBLY:
-preheat oven to 180c
-roll pastry out between 2 pieces of greaseproof paper till you’ve a nice big rectangle and 3mm thick
-use something that’s bigger than your muffin moulds. Cut as many as you can out and press into the muffin moulds. Reroll any scraps and repeat
-DOCK THE BOTTOM OF THE PASTRIES
-add a heaped tsp of jam into each then add a heaped tbsp of frangipane on top
-top with a few flaked almonds
-bang in the oven for 18-20 mins
Exact same video has been posted on YouTube but any love will be greatly appreciated. Link in bio
Shoutout my boy when i saw him make his i knew i needed my own version on this series
We’ve had plenty of sweets for “my bakery” but we needed a savoury snacks and thick slice of pizza is my go too. Arguably this isn’t that thick but i will be going again. Ill be doubling the ratios at least and potentially par baking the base first so it can get super crispy
I used a 9”x16” tray
Ingredients:
-300g bread flour/ strong flour
-5g yeast
-7g salt
-10 olive oil (+more for the tray)
-250ish ml warm water
-low moisture mozzarella (a block you grate yourself) altogether i used about 160ishg
-pizza sauce
-plenty of pepperoni
-hot honey
-pizza sauce is my go to n
Method:
-get your flour, salt, yeast into a bowl and give it a little mix. Pour in your water, olive oil and mix until fully combined. No dry bits of flour left basically. Cover and leave on the counter for 10-15 mins
-with wet hands preform some stretch and folds. Grab a side, pull it up and into the centre. Rotate the bowl and repeat until you’ve done each side twice. Cover for 10-15s and repeat. You’re going to do this 3/4 times in total (whatever you’re arsed doing tbh lol) on the last set you’re going to do some coil folds. See video for this
-transfer the dough ball to a lightly oiled bowl and cover for 2ish hours
-add a good drizzle of olive oil to the bottom of your tray, transfer dough to the tray and with oiled/ wet hands stretch to the edges as best you can. Mine started to rip so i didn’t go all the way just yet. Cover it again and leave for 45mins-1 hour
-preheat oven as hot as it can. If the doughs relaxed a bit stretch it back out. Dimple it like focaccia and pop any big air bubbles
-add your pizza sauce, cheese around the edge+on top and pepperoni and bang on the top shelf of the oven for 20ish mins (i think that’s how long it was in) or until its as crispy and bubbly as you like
Inspo from the main man
First time making Detroit style and will definitely be making again. I wanted the dough to fill tray but I clearly made a balls hahahah
Full video will be posted tomorrow on here and YouTube. I will be making another attempt next week
Not sure who to credit for this glorious creation but if yous know let me know and i can tag them
Smashed tacos are one of my favourite trends of the last few years. Quick, tasty and unbelievably easy
Ingredients:
-150g chicken mince
-tsp smoked paprika
-1/2 tsp cayenne pepper
-tsp Italian herbs
-15g seasoned breadcrumbs
-2 tortillas
-2 pieces crispy bacon
-handful shredded lettuce
-40g good quality Caesar dressing
-grated parm
Method:
-add your seasoning to the mince and mix through.spread half your mince on each tortilla, make sure it’s a nice thin even layaer. Press them into your seasoned bread crumbs
-get your streaky bacon into a cold pan on a medium heat and fry until crispy. Make sure to render all that fat out
-with the mince being such a thin layer it wont take long to cook. Fry them chicken side down until nice and crispy/ golden. Flip and fry for another 2ish mins
-chop your bacon and whack it in a bowl with your lettuce, some grated parm and Caesar dressing
More of that
Ingredients:
-340g mashed ripe bananas
-2 eggs
-120g melted butter
-55ml maple syrup
-tsp vanilla
-125g light brown sugar
-75g caster sugar
-220g plain flour
-tsp baking powder
-tsp bicarb soda
-150g white chocolate chips
-130g melted biscoff spread
-85g g chopped pecans
-60g biscoff biscuits
Method:
-preheat your oven to 160°c
-get your mashed bananas, melted butter, maple syrup, eggs and tsp vanilla into a bowl. Mix until fully combined
-pour in your caster sugar,brown sugar mix
-sift in the dry ingredients and fold until fully combined
-add your chopped bits and fold again
-pour half the batter into a lined loaf tin, pour half your biscoff spread and swirl it around. Pour the remaining batter, biscoff and swirl again
-bang into your preheated oven for 55-60 mins or until a toothpick/ skewer comes out mostly clean
-leave to cool for 15-20 mins before slicing
Ingredients:
-650g beef mince
-100ishg cubed pancetta
-1 large onion diced
-2 sprigs celery diced
-1 medium carrot diced
-5 cloves minced garlic
-3tbsp tomato purée
-150ml white or red wine
-350ml beef stock
-2 tins plum tomatoes
-2 tbsp of an Italian herb seasoning (or a few sprigs each of fresh thyme and rosemary)
-1 parmesan rind (if you have one)
-fresh chopped basil
-S&P
-olive oil
-fresh pasta sheets
-mozza
Béchamel:
-90g cubed butter
-90g plain flour
-850ish milk
-grated parm
-pinch of nutmeg
-S&P
Method:
-get a cold pot going on medium heat and add the pancetta
-once crispy and fat rendered add the beef. Make sure you get a good colour on it! Try get some crispy bits don’t just let it be grey
-pour some oil in and add your trio of veg with a good pinch of salt and cook them all off together until the veg is slightly soft 5-8mins
-throw in your garlic and let that get friendly for a minute
-squeeze in the tomato purée and get it well mixed in. Cook that off for 3-4 mins
-next is your wine(use red or white) to deglaze. Scrap any and all crispy bits off the bottom of the pot. That’s pure flavour
-after a couple mins, add in the beef stock, plum tomatoes, seasoning, herbs and parm rind
-get that well mixed then you’re going to simmer that for about 90 mins (stirring occasionally so nothing sticks to the bottom) until most of that liquid is gone. Taste it and adjust the seasoning
-you don’t need to go that long, it’ll still be nice, just not as nice as it could be. I normally taste it after an hourish and adjust seasoning
Bechamel:
-butter into a pot in a medium heat and once melted add the flour. Mix continuously till a paste forms and cook it off for 3-4 mins
-pour the milk in stages. Add some, mix until fully combined and repeat
-season to taste then
Assembly:
-meat, white sauce, grated mozzarella pasta sheets and repeat. My top layer is pasta and béchamel
-cover with tin foil and bang into a preheated 170°c oven for 20ish mins. Crank it up to 200°c then, remove the tinfoil, top with more grated mozzarella, then bang back in for 15 mins until golden brown and bubbly
#lasagna #lasagne #lasagnarecipe #pasta
I am no expert and I’m sure someone will point out where I went wrong but I’m happy with it
I’m once again ill so excuse my voice
I started trying to stretch and fold method because I hate kneading dough for 10 plus mins.Even though it is essentially the same amount of work, it feels like less to me
Pizza dough comes down to percentages, your hydration level is the ratio of flour to water.So in this case 1kg of flour and 650ml water is 65% hydration.This will get you about 5 340ishg balls for a decent size pizza
Ingredients:
-650ml water
-30g salt (yes 30 grams, 3% to the flour weight)
-2g dried yeast
-1kg 0,0 flour
-semolina flour for shaping (normal flour works too but I find semolina better)
Method:
-get your water, salt, about 150g of your flour into a bowl and give it a mix. Then add your yeast, mix again, finally dump in the rest of the flour and mix it until it’s fully combined. Just mix it until it’s a shaggy dough
-cover with a tea towel and leave it for 30 mins. With wet hands then you’re going to do some stretch and folds
-pull a side up, fold it over the top, rotate the bowl and do that on all 4 sides. Cover again with a tea towel for 30 mins and repeat until you’ve done it 3 times
-after you’ve done that 3 times you’re going to do a coil fold. Again with wet hands, grab both sides and pick it up. The front and back should flop down underneath it, rotate and repeat
-try get it into as tight as a ball as you can and transfer it to a clean bowl with some oil. Oil the top of the dough, cover with clingfilm and bang it in the fridge for 24-72 hours
-the day you’re using the dough take it out 4ish (at least) hours before you’re using
-divide into your desired sizes. To form the ball you’re going to fold the sides down and in on itself until you’ve a nice smooth top. Then to close the seam on the bottom just give it a little spin on your work surface
-get some flour or semolina into the bottom of your lunch box/ dough box and place the dough in (make sure there’s a bit of room between them if you’re putting multiple into one)
-cover it with a lid and leave on the counter for a couple hours till you’re using it
Ingredients:
-750g peeled and quartered potatoes
-3-4 tbsp duck fat (rapeseed oil etc)
-6-8 cloves garlic (3/4 minced rest whole)
-800ish ml stock (enough to cover)
-salt
Method:
-parboil your peeled and quartered potato’s in a pot of stock. You’re looking for them to be fork tender
-strain and cover for 15 mins to steam fry
-while they’re steaming. Get your tray of duck fat and cloves or whole garlic into the a preheated 220°c oven and let it get hot
-once sizzling remove the garlic. Shake your potatoes in the pot to fluff them and create more surface area and get them into the hot duck fat
-into the oven for about 45-55mins. Flipping first after about 25 mins, again after 15 and leaving for a final 10 or so
#roastpotatoes #potatoes #roastpotatorecipe
Ciarán's engagement
Ciarán's engagement rate on Instagram is 1.49%, between 1% and 3%, or 1 to 3 likes and comments per 100 followers. On a typical post that comes to about 1 like or comment for every 67 followers. Likes outnumber comments by roughly 54 to 1, with 2,786 likes and 52 comments on an average post, so most reactions are taps rather than replies.
Engagement rate
1.49%
- Avg likes
- 2.8K
- Avg comments
- 52
- Interactions : followers
- 1 : 67
Lookalike Creators
A free account lists creators whose audiences behave like this one, ready to shortlist and compare side by side.
Age & Gender
Unlocking shows how this audience splits across age bands and gender, charted from follower data.
Audience Location
Unlocking reveals the countries and cities where the most active followers of this account are concentrated.
Primary Language
Unlocking shows the languages this audience uses most in comments, interactions and the content it consumes.
Audience Interests
Unlocking lists the topics and categories this audience follows and engages with most often across the platform.
Authenticity
Unlocking scores how genuine the audience is, flagging fake, inactive or bot followers found in engagement patterns.
Audience Quality Score
Unlocking gives one overall audience quality score combining authenticity, engagement, follower activity and audience relevance.
Brand Affinity
Unlocking names the brands this audience already follows, mentions or engages with across social platforms.
Content Strategy
Unlocking breaks down the content pillars, tone and visual style this creator uses, and which formats perform best.
Commercial Insights
Unlocking shows collaboration types, an estimated pricing tier and a brand safety risk read for sponsored campaigns.
Industry Fit
Unlocking rates how well this creator and audience align with specific industry verticals and brand categories.
Research Ciarán further
Ciarán is listed in 1 Flinque ranking of Instagram creators, and the free tools beside it measure the same figures for any public account.
Related rankings
Frequently asked questions
These answers about Ciarán are generated from the Instagram profile data Flinque holds for the account.
Who is Ciarán?
Ciarán (@fooddunneright) is a Food & beverage creator on Instagram, also filed under Food & Cooking and Food & Drink. Ciarán uses an Instagram professional account. The Instagram bio for Ciarán runs to 14 words across 4 lines.
How many followers does Ciarán have?
Ciarán has 160,377 followers on Instagram (160.4K). Set against 1,410 accounts followed, the audience works out to about 114 followers per account Ciarán follows. Ciarán has built a substantial archive of 965 posts.
What is Ciarán's engagement rate?
Ciarán's engagement rate on Instagram is 1.49%, between 1% and 3%, or 1 to 3 likes and comments per 100 followers. On a typical post that comes to about 1 like or comment for every 67 followers. Likes outnumber comments by roughly 54 to 1, with 2,786 likes and 52 comments on an average post, so most reactions are taps rather than replies.
What does Ciarán post about on Instagram?
Flinque files Ciarán under 4 categories, led by Food & beverage and followed by Food & Cooking, Food & Drink and Cuisine. Of the 10 most recent posts shown for Ciarán, 9 are videos and 1 is a carousel. The 10 recent Instagram captions Flinque holds for Ciarán repeatedly use the words mins, ingredients, method, until and flour. Ciarán's captions carry hashtags such as #lasagna, #lasagne and #lasagnarecipe. Ciarán writes those captions mainly in English. Ciarán keeps 4 story highlights, which open with a free Flinque account.
How do I contact Ciarán for a collaboration?
Ciarán's contact details are not published on Flinque's public profile. The Instagram bio links to 1 external site, and a free Flinque account opens that link. Brands with a free Flinque account can shortlist Ciarán and use Flinque's outreach tools wherever a contact route is on file.
Links
Ciarán's own Instagram profile is the one outbound link Flinque publishes for the account, and the bio link opens after signing up.
Public profile data sourced from Instagram. Flinque is not affiliated with Ciarán.