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Chef Chad Byrne

Fish Cakes Recipe

Gubbeen Chorizo and Cod Fish Cakes Recipe by Chef Chad Byrne at The Brehon

This Gubbeen Chorizo and Cod Fish Cakes recipe with Roast Garlic and Lemon Mayo by Chef Chad Byrne at The Brehon Hotel is the perfect treat for lunch or dinner. Ingredients: – 2kg of mash potato plain – 600g Gubbeen chorizo, chopped and roasted off – 100g butter – 4 bunches of spring onion, sliced, …

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Eve's Leaves Producer Spotlight

Relishing The Quality of Natural Produce – The Eve’s Leaves Story

Yvonne McKay, aka Eve, the creator and owner of Eve’s Leaves, first began her food journey thirty years ago, when her first child started to eat solid foods: “I started to really think about what was in the food I was feeding her and began researching how to grow organically. I took one small section and …

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Cordal Goat's Cheese Recipe

Figs And Cordal Goat’s Cheese Recipe by Chef Chad Byrne at The Brehon

Get a taste of Kerry with this delicious figs and Cordal goat’s cheese recipe with goji berries and spiced pomegranate dressing – a true taste of summer. Ingredients: – 8 figs, sliced – 180g goat’s cheese – Dried goji berries – 6 sliced sugar snap, they add a great crunch – Sliced red chilli with …

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Charred Halibut Recipe by Chef Chad Byrne at The Brehon

This charred halibut recipe with greens and fresh tomato salad is the perfect dish for the summer months and was created by Chef Chad Byrne at The Brehon Hotel in Killarney. Ingredients: – Mixed heirloom or vine tomatos – 1 red onion, finely diced – 1 lime zest, juiced – 1 knob ginger, micro-planed – …

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Smoked Goat Recipe

Zingy Smoked Goat With Ewe’s Milk Recipe by Chef Chad Byrne at The Brehon

Don’t be put off by the apparent oddness of this Zingy Smoked Goat with Ewe’s Milk Recipe created by Chef Chad Byrne at Danu at The Brehon in Killarney. This creative dish is sure to “smash your tastebuds” and leave you wanting more. Ingredients: – 240g aged goat’s loin – Pickled red onion x2, diced …

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Poached Eggs Recipe by Chef Chad Byrne at The Brehon

Make brunch at home with this perfectly tasty poached eggs recipe with humus and red pepper and walnut relish. Created by Chef Chad Byrne at The Brehon Killarney, treat your friends and family to this delicious breakfast treat. Ingredients: Poached Eggs and Humus – 300g cooked chickpeas – 100g tub of tahini – 2 lemons, …

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Belly of Pork With Apple Purée Recipe by Chef Chad Byrne at The Brehon

This Belly of Pork recipe with apple puree, crackling and Jack McCarthy pudding was created by Chef Chad Byrne at The Brehon Hotel. It’s the perfect warming dinner dish. Ingredients: Pork Belly – 5oog Pork Belly – Bunch of thyme – 1 carrot, chopped – 1 head celery, chopped – 3 juniper berries – Zest …

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Crispy Fried Spiced Cauliflower Recipe by Chef Chad Byrne at The Brehon

This crispy fried spiced cauliflower with almond and cauliflower heart purée is the perfect dish for the vegan/vegetarian in your life. Created by Chef Chad Byrne at The Brehon Hotel in Killarney, this dish is perfect for lunch or dinner at any stage during the week. Ingredients: – 1 head of cauliflower – Bunch of …

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Glazed Salmon, Avocado and Black Garlic Recipe by Chef Chad Byrne at The Brehon

The perfect dish for those with a particular love for salmon, this glazed salmon, avocado and back garlic recipe by Chef Chad Byrne at The Brehon is a delicious addition to your own personal cookbook. Ingredients: Salmon – 4 pieces of salmon, 100g each – Salt – Drop of oil, to fry Marinade – 60g …

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Apple Jelly With Coconut Sorbet Recipe by Chef Chad Byrne at The Brehon

The perfect fresh dish to kick off your 2018, this Apple Jelly with Coconut Sorbet recipe was created by Chef Chad Byrne at The Brehon Hotel in Killarney. Ingredients: Jelly – 500g apple juice – The zest of one lemon – 1 knuckle ginger microplained – 6 cups sugar Coconut Sorbet – 1 350g can …

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Posh-Jambon Persille with Gribche Recipe by Chef Chad Byrne at The Brehon

This Posh-Jambon Persille with Gribche, or Pressed Jellied Boiled Ham with Tartar and Chopped Eggs, is an ideal recipe to make with your Christmas Day lunch leftovers. The amount of ham you have leftover from the big day will determine the size of the moulds you should you for this dish, which will go down …

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Fried Frivole with Toasted Almonds Recipe by Chef Chad Byrne at The Brehon

This Fried Frivole (mini cabbage) recipe from Chef Chad Byrne at The Brehon is made using toasted almonds, chick peas, chorizo and sour cream or some cordal goat’s cheese. This is the simplest and tastiest side of veggies, especially with Frivole in peak season banging in flavour and goodness. The dish takes minutes and is …

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Christmas Puff Pastry Parcels Recipe by Chef Chad Byrne at The Brehon

This recipe is the perfect dish for using up those extra Christmas Day leftovers. Upgrade your St. Stephen’s Day with these festive puff pastry parcels, with a base of creamy potato gratin or some leftover roast potatoes mixed with a dollop of cream. Ingredients: – 300g potato (leftovers work very well) – 100g strong cheddar …

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Cromane Mussels Recipe with Smokey Onion and Ancho Chill by Chef Chad Byrne

This Cromane Mussels recipe is something a little different to traditional moules mariniére and is sure to impress your dinner guests as a starter or light main course. Ingredients: – 1 centre heart of celery – 2 roma tomatos or any deep flavoured tomatoes (the darker and stronger the vine, the fresher and better the …

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Mango and Passion Fruit Parfait Recipe by The Chefs at The Brehon

This Mango and Passion Fruit Parfait with honeycomb space rocks is an Intergalactic-plenetary Beastie Boys Homage, created by the Chefs at The Brehon in Killarney. For this recipe, chop up some seasonal fruit. Used here were some Kumquats, Plums and Blackberries. However, for the summer months, berries and peaches are the perfect match. Ingredients: Mango …

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Poached Cod

Poached Cod in Saffron Cream Sauce Recipe by Chef Chad Byrne

This Poached Cod in Saffron Cream Sauce Recipe was created by Chad Byrne, head chef at Danu at The Brehon Hotel, Killarney. A beautifully presented dish bursting with flavour, this is the perfect meal for September. Ingredients: – 4 Cod fillets, pinned and trimmed into 180gr pieces (cured for 20 mins; season with salt and …

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Chef Collab

“My Heart is in The Food we Cook” – Chef Chad Byrne’s Ingredients for Success

Passion, dedication and a healthy dose of ambition are just some of the ingredients needed for a successful restaurant. Chad Byrne, head chef at Danú at the Brehon Hotel in Killarney, has won two AA Rosettes with the restaurant thanks to these ingredients and more. A father of three, he is very passionate about teaching his …

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