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Wood Pigeon Breast with Beetroot Puree and Blueberry Jus Recipe by Rathsallagh House with wine pairing

This is a classic wood pigeon recipe from the team at Rathsallagh House that looks as good as it tastes. Serving – 4 portions Ingredients Wood Pigeon – 8 wood pigeon breast, skinned – olive oil Beetroot Puree – 2 raw beetroot – 50g of brown sugar – 200ml of double cream – 100ml of …

Wood Pigeon Breast with Beetroot Puree and Blueberry Jus Recipe by Rathsallagh House with wine pairing Read More »

Seared Scallops, Saffron Cauliflower Puree and Black Pudding Recipe by Rathsallagh House with wine pairing

Scallops and black pudding are a great combination. The sweet meat of the scallops goes hand in hand with the saltiness and slight spice of the black pudding. Cauliflower gives a really great texture to this dish and is creamy enough so you don’t have to include a sauce. Serving size – 2 portions Ingredients …

Seared Scallops, Saffron Cauliflower Puree and Black Pudding Recipe by Rathsallagh House with wine pairing Read More »

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