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Pumpkin, Kale, Butter Bean and Feta Bake Recipe from Blazing Salads

Pumpkin, Kale, Butter Bean and Feta Bake Recipe from Blazing Salads

A delicious dish to welcome the colder months. Using nutritious kale and the richness of Potimarron pumpkin, it makes an attractive centre piece for a vegetarian dinner. This is the best pumpkin to use for cooking or baking, which is sometimes called Red Kuri. It has a lovely deep orange-red colour with deep yellow flesh. …

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Irish Salmon Recipe by Chef Gareth Mullins at The Marker Hotel

Enjoy this Irish Salmon, Crawfish, Samphire and Country Butter recipe from Chef Gareth Mullins at The Marker Hotel. Serves 4 Ingredients: – 4 160g salmon portions, skin on and pin boned (you fish monger will happily do this for you) – 280g samphire – 32 crawfish – 2 shallots, finely chopped – 60ml white wine …

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Lobster Thermidor Style Recipe by Executive Head Chef Garry Hughes of The Shelbourne Hotel

The following Lobster Thermidor Style recipe with crushed Saffron Aioli potatoes was created by Executive Head Chef Garry Hughes of The Shelbourne Hotel. Ingredients: – One lobster, poached in a court bouillon for 8 minutes. Remove from shell and large dice ( keep shell for garnish) – 250ml shellfish bisque – 3 egg yolks – …

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Penne Pasta Recipe

Penne Pasta Recipe with Aubergine, Ricotta and Nutmeg from Il Posto Restaurant

This penne pasta recipe with aubergine, ricotta and nutmeg comes from Il Posto Italian Restaurant in Dublin. The simple dish is an ideal family meal and could even be prepared with young children assisting. Serves 2. Ingredients: – 250g penne pasta, cooked – 2 tbsp olive oil – 1 aubergine, diced – 8 cherry tomatoes, …

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coconut grove chicken curry recipe by Oliver McCabe

Coconut Grove Chicken Curry Recipe by Oliver McCabe

This coconut grove chicken curry recipe uses coconut oil, which has really taken off as the trendy new ingredient to use in the kitchen. It’s great for stir-frying, as cooking it at high temperatures doesn’t turn it into a nasty trans fat. Other fabulous high-temperature cooking oils are sunflower, grapeseed and rapeseed. High in dietary …

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Garlic Tiger Prawns Recipe by Saba Restaurant

Garlic Tiger Prawns Recipe from Saba Restaurant

Saba’s Executive Head Chef Taweesak created this super nutritious and appetising tiger prawns recipe especially for Saba Baggot Street. So far this has proven to be a very popular choice on our menu, and we are delighted our customers are enjoying the tiger prawns and Irish mixed seaweed salad. Serves 2 Ingredients: – 16 tiger prawns, …

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Seared Scallops, Braised Endive, White Asparagus, Citrus Dressing, Smoked Almonds Recipe by David O’Byrne of La Mere Zou

La mère Zou is a little piece of France in Dublin, a restaurant near the Shelbourne Hotel in Dublin city centre and close to the other fine five star hotels that surround Stephen’s Green. La mere Zou is one of the best restaurants in Dublin. Their classic bistro style of cuisine is typified by seasonal …

Seared Scallops, Braised Endive, White Asparagus, Citrus Dressing, Smoked Almonds Recipe by David O’Byrne of La Mere Zou Read More »

Hazelnut and Chocolate Shortbread Sandwiches Recipe by Bridget Harney

The Hazelnut and Chocolate Shortbread Sandwiches are a heavenly combination. The hazelnuts really emphasise the buttery light crumb of the shortbread and the chocolate filling is totally luxurious. With Valentines Day just around the corner, this is the perfect recipe to treat yourself or a loved one. If romance is the order of the day, …

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Salmon Tartar, Compressed Cucumber, Radish, Avocado by Grainne O’Keefe of Pichet Restaurant

Salmon Tartar, Compressed Cucumber, Radish, Avocado by Grainne O’Keefe of Pichet Restaurant

Salmon Tartar Recipe by Grainne O’Keefe of Pichet Pichet Restaurant, Trinity Street, Dublin 2 Tel: 01- 6771060 SALMON TARTAR, COMPRESSED CUCUMBER, RADISH, AVOCADO
 INGREDIENTS 
- 500g salmon fillet 
- 1 orange 
- 1 lime 
- 1 lemon 
- 25g dill 
- 60g sugar 
- 40g coarse salt
 METHOD
 Zest the lemon, lime & orange & …

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Courgette, Lemon and Elderflower Drizzle Cake by Bridget Harney

Courgette, Lemon and Elderflower Drizzle Cake by Bridget Harney

Courgette, Lemon and Elderflower Drizzle cake is the perfect way to welcome spring into our kitchens. It’s light and moist, with subtle but clean flavours that sing of freshness and new beginnings. It is also a recipe that makes use of that sad courgette that may be languishing in your fridge after the health resolutions …

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Clementine Posset with Cranberry Compote Recipe by Niamh Mannion

Clementine Posset with Cranberry Compote Recipe This is a great seasonal dessert and is something a little different to try. It is also looks beautiful, tastes wonderful and is incredibly easy to make. Clementines, an orange/mandarin hybrid, are abundant at this time of the year and are inexpensive to buy. As a child, like so …

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Pea, Fresh Herb and Feta Frittata Recipe by Edel Byrne

Pea, Fresh Herb and Feta Frittata Recipe by Edel Byrne

Pea, fresh herb and feta frittata recipe This recipe is perfect for a light lunch or snack and is delicious served with a cherry tomato and onion salad or roasted baby potatoes. Ingredients: – 8 eggs – 1/2 cup cream – 1/3 cup grated parmesan cheese – 2 garlic cloves, crushed – 1/2 cup frozen …

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