Christmas, Halloween, Easter and Pancake Tuesday, the year is filled annual events and holidays that revolve around food. Our collection of seasonal recipes will impress friends and family on those memorable days.
A succulent Corn-fed chicken, green asparagus, carrot, roast sweet potato, honey & thyme jus recipe. A great recipe to impress at a date night, with great flavours and delicious complimenting side dishes. Ingredients: Serves...
The quality of food available in Dublin pubs has increased dramatically over recent years. This excellent “Seafood Skillet with Chorizo Cream Sauce Recipe from The Merrion Inn” is just like some of the dishes...
The quality of food available in Dublin pubs has increased dramatically over recent years. This flavoursome Korean Spiced Cornfed Chicken Recipe from Lemon & Duke, like some of the dishes provided in Dublin pubs...
The quality of food available in Dublin pubs has increased dramatically over recent years. This beautiful Coconut Poached Fillet of Cod Recipe from The Brock Inn, like some of the dishes provided in Dublin...
The quality of food available in Dublin pubs has increased dramatically over recent years. Like this Sea Bass Rissotto Recipe from An Poitin Stil, some of the dishes provided in Dublin pubs are now...
The quality of food available in Dublin pubs has increased dramatically over recent years. Like this McAllister’s Seafood Platter Recipe from Kenny’s of Lucan, some of the dishes provided in Dublin pubs are now...
The quality of food available in Dublin pubs has increased dramatically over recent years. Like this Mediterranean Sea Bass Recipe, some of the dishes provided in Dublin pubs are now amongst the highest calibre...
Wild Sea Trout, Red Pepper Orzo and Glazed Beetroot with Baby Vegetables recipe by Chef Adrian. I love sea trout. It’s flavour is very subtle and sweet. We can eat lots of this fish...
The quality of food available in Dublin pubs has increased dramatically over recent years. Some of the dishes provided in Dublin pubs are now amongst the highest calibre of food in the city....
Piri Piri Prawns Recipe By Chef Jeeny Maltese. A very quick and tasty recipe, ideal for lunch or a light dinner. There is a perfect ratio and balance of flavours in this recipe, if...
Magret Duck Recipe, Braised Salsify, Pickled Shallots Kale & Celeriac Mash by Chef Stuart Heeney From Clontarf Castle. An exquisite recipe serving moist duck with a perfectly crisp skin, delicious salsify, cooked in red...
Siúcra x Catherine Fulvio’s Greek Style Butterflied Leg of Lamb with Chimichurri Recipe. It’s time to get the family around and dress the table to impress by serving up this scrumptious Greek Style Butterflied Leg...
Matcha Crepes Recipe by Soulful and Healthy, a bit of green pride here with this fun recipe, ready for pancake Tuesday and St. Patrick’s celebrations. Matcha is a finely ground powder of specially grown...
Comeragh Mountain Lamb Marinated in Heather with Sweet Heart Cabbage and Wild Garlic Oil Recipe by Chef Jenny Flynn at Faithlegg Hotel. Comeragh mountain lamb is unique in its flavour, the mountain presents a...
This creamy Orzo Pasta Recipe By Chef Anthony Duggan at Druids Glen Hotel and Golf Resort, has all the elements of comfort food at its best. Perfectly cooked orzo pasta, with great flavours in a...
Torched Fresh Mackerel, Pickled Kohlrabi, Cuinneog Natural Buttermilk & Dill Oil Recipe by Peter Byrne At Hugo’s Restaurant. This beautiful and fresh mackerel recipe, has all the perfectly balanced flavours of seafood, citrus, dill, pickles...
This Scallops Ceviche Recipe By Chef Zsolt Zakar At Lobstar Restaurant, it is fresh, vibrant and perfumed with the aniseed aromas and flavours of thinly shaved fennel. A seafood dish typically made from fresh raw fish cured in...
This Penne Pasta Recipe From The Currabinny Cookbook, is another variation – an elevation, we go so far as to say! – of bacon and cabbage. Leftover ham is one of the most useful...
This Butternut Squash Soup with Parsnip Cream, Candied Pumpkin Seeds and Spiced Oil Recipe by Chef Igor Cikarev at The Gibson Hotel, is velvety smooth, perfectly paired with the flavour of parsnip and caramelized...
Often Omi would bake cucumbers with butter in the oven and serve them warm at the table, strewn with dill and a splash of vinegar, and this soup I suppose is my spoon version...