Venison Carpaccio Recipe with roasted squash, sprout leaves, shaved chestnuts and a raisin dressing. Serves 6 as a starter. Ingredients 1 butternut squash, skin on, deseeded and cut into 8 wedges ½ tsp. ground...
This Javanese Short-rib of beef recipe was shared by chef Kevin O’Toole of Chameleon Restaurant in Dublin. For the Curry paste : – 2 tbsp of coriander seeds – 2 tsp cumin seeds –...
Is it too early to be thinking about Christmas baking and cooking? Well, the thing about this cake is that although it borrows from the flavours of Christmas, it is a great cake in...
All too often pears are only available to buy when under-ripe and can take an age to come to an edible stage. How disappointing it is to bite into a pear that is hard...
This is nice with a fresh salad but to really do it justice, it is best served with lovely homemade Chips and chilled, dry white wine. This is one of my simpler recipes and...
As the days get shorter and the dark evenings longer, there’s nothing nicer to eat than foods that are warm and comforting. This soup uses celeriac, a rather uninspiring – some might say ugly...
Brasserie Le Pont, a very popular French restaurant, is located at the gateway to the Georgian mile, where Fitzwilliam Place meets Leeson Street, and is home for Head Chef, James Doyle. James has worked in some of...
Buttermilk Panna Cotta Recipe with Apple & Blackberry Jelly Unlike classic panna cottas, which tend to use cream or milk, this recipe uses buttermilk. I love the slightly sour, acidic tang that it gives...
“This recipe is one that I discovered on a recent trip to New York Ciry, Coolea cheese sauce (gouda style) coated perfectly poached eggs on toast topped with crunchy courgettes…. It is the ulitmate...
Nothing beats the unique and delicious flavour of lamb. Whether it’s cooked with just a little seasoning or combined with exotic spices and flavours, lamb is the perfect hero ingredient for everyday meal occasions,...
This feature was created for the ‘Lamb, Try It, Love It’ campaign in association with Bord Bia with co-funding from the EU. Visit https://www.facebook.com/TryLamb/ for more information on all things European lamb. Whether lightly...
#Sponsored. Wednesday 6th and Thursday 7th of December saw Guinness host the Gilroy Christmas Supper Clubs, inspired by the artist John Gilroy, who created the beloved and witty advertisements synonymous with the Guinness brand....
Rich and versatile, European lamb lends itself well to a range of flavour combinations and preparations, from Moroccan and Asian spice combinations to simple preparations to let the natural flavour shine through. Lamb is...
European lamb is among the best in the world and is known for its delicious natural flavour, which compliments a whole array of traditional and global dishes. Whether lightly seasoned to let its rich,...
European lamb is among the best in the world and is known for its delicious natural flavour, which compliments a whole array of traditional and global dishes. Whether lightly seasoned to let its rich,...
Whether lightly seasoned to let its rich, natural flavour shine through or kicked up a notch with a spice rub, European lamb is a versatile ingredient and a natural choice for Irish consumers. With...
Whether lightly seasoned to let its rich, natural flavour shine through or kicked up a notch with a herby crust, European lamb is a versatile ingredient and a natural choice for Irish consumers. With...
This feature was created for the ‘Lamb, Try It, Love It’ campaign in association with Bord Bia with co-funding from the EU. Visit https://www.facebook.com/TryLamb/ for more information on all things European lamb. The rich...
This delicious monkfish recipe, like many dishes at Ferrit & Lee, has prominent Asian influences and has been adapted to use some of the quality ingredients available on their doorstep in Midleton in Cork....
