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Chicken, Foie Gras and Smoked Black Pudding Terrine by Head Chef Gareth Naughton of Circa

  Ingredients for Terrine 2 Whole cornfed or organic chickens 1kg of Smoked black pudding (or any good quality pudding) 450 g of Grade A Foie Gras 200g Butter 5 Shallots Salt and Pepper Garlic, Thyme, Tarragon and Chervil Pedro Ximenez Vinegar 25/30 Pieces of thinly sliced Pancetta Large roll of clingfilm Method for Terrine …

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The Coolest Spots to Sip a Pint – Terrific Bars for a Great Night Out

Opinions are divided and it isn’t just because of the so-called generation gap: some people love ‘old man’ pubs, and some people prefer the glint and glitz of the new. More recently, however, there seems to be a mix of both. Part of this is a business strategy, of course, but most of the time …

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These Classic Speakeasy Cocktails are Worth Splashing Out For – The Little Pig Review

Dublin is full of hidden gems, and it is also home to many of the country’s best cocktail bars. Going for drinks should be an experience, and at this particular city centre bar this is truly the case. Cocktails are aplenty, as is the opulence, and before you’ve even stepped in the door you’re intrigued. …

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Wine of the Week - Cruz de Piedra Seleccion Especial 2013 by Suzi Redmond

Wine of the Week – Cruz de Piedra Seleccion Especial 2013 by Suzi Redmond

Cruz de Piedra Seleccion Especial 2013 This is an extraordinary wine from a relatively unknown region, Calatayud in the Province of Zaragoza. Made from 100% garnacha, one of Spain’s best grape varieties and being grown on old bush vines many of which are between 50 & 100 years old these are good quality grapes which produce …

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