Head Mixologist at The Westbury Micheál O’Shea is a finalist in the Bacardi Legacy Cocktail Competition. His entry is called ‘Vamos‘ and here he tells us all about his inspiration behind the drink and shows us how he makes it. Check out our other food & drink videos on our YouTube Channel. ABOUT BACARDI LEGACY […]
Vamos by Micheál O’Shea – Bacardi Legacy Cocktail Competition Read More »
This hot cross buns recipe is potentially the true meaning of happiness! These soft, warm, fluffy pillows, are lightly spiced and loaded with dried fruits. So good you wont be able to stop yourself. Makes 12 Ingredients: – 500g strong white flour – 60g caster sugar – 1×7g sachet dried fast action yeast – 1 tsp salt – 1 tsp
Hot Cross Buns Recipe by Shane Smith Read More »
I am a huge fan of bundt cake! With just a little baking and a drizzle of icing you can create a stunning cake that is perfect for a celebration. This dark chocolate bundt cake is deliciously moist and a real chocolate indulgence for Easter. Tonka bean gives a musky vanilla aroma and is available
Dark Chocolate Tonka Bean Bundt Cake with Raspberry Glaze Recipe by Cove Cake Design Read More »
This Gluten Free Moroccan Orange Cake recipe was developed by my friend and gluten-free work colleague, Eleanor Hickson, from Killiskey Bakery in the Garden of Wicklow. It’s high in vitamin C, vitamin E, dietary fibre and protein. Serves 8 Ingredients: – 200g dark brown sugar – 4 eggs, separated – Zest of 2 oranges – Juice of 1 orange
Gluten Free Moroccan Orange Cake Recipe by Oliver McCabe Read More »
This is my mammy’s Irish Lamb Stew recipe, God rest her soul. She would always prepare this on very cold winter nights when your hands were cold, your nose was cold and your feet were cold. You would be warmed up in no time at all from the feet upwards. I know that using a
Irish Lamb Stew Recipe by Oliver McCabe Read More »
The word ‘coq’ in French means ‘rooster’ or ‘cock, a tough bird that benefits hugely from braising. Traditionally this coq au vin recipe needs more cooking time, but nowadays it’s a realtively quick dish to prepare as birds are reared more quickly and are more tender. It’s a delicious dish with incredible flavour. Prep Time:
Coq au Vin Recipe by Andrew Rudd Read More »
I was recently asked to prepare a chocolate cake for a client. They wanted a beautifully opulent and moist chocolate cake with layers of the richest chocolate ganache and a fruit and cream filling. After experimenting with a few different combinations, I came up with this chocolate cake recipe that is simply lovely. Interestingly, fresh pineapple
Rich Chocolate Cake Recipe by Andrew Rudd Read More »
These brown soda scones are wonderfully light and their nuttiness is enhanced by the walnuts and the scattering of flaxseeds on top. These are best eaten warm from the oven or at least on the day that they are baked. Makes About 9 Ingredients: – rapeseed oil, for greasing the baking sheet – 225g (8oz) plain flour,
Brown Soda Scones with Walnuts and Flaxseeds Recipe by Neven Maguire Read More »
A recent study of half a million people confirmed that eating more than 20g of processed meat a day was linked to early death. Twenty grams! That’s a lick of chorizo. The research covered 10 European countries over 13 years. In other words, it’s fairly bulletproof. This news was announced in the wake of the
Tomato and Banana, Bean Curry Recipe by Susan Jane White Read More »
This ain’t like no other lemon coconut cake you’ve ever had before. Beautifully light and fluffy though not at all dry … it’s like a lemon cake with the consistency of a fudgy brownie … How on earth did I achieve this consistency? I didn’t lace it with lemon curd, though that would be a
Grain-free Lemon Coconut Cake Recipe by Peachy Palate Read More »
I know that an indulgent peanut butter and chocolate loaded cake seems a little out of place when everyone seems to be surviving on juice and green smoothies but my birthday was this month. So while everyone else has kale on their mind all I can think about is cake! On Friday I turned the
Raw Snickers Cheesecake Recipe by The Goodfood Goddess Read More »
This Kale, Roasted Cauliflower and Barley Salad recipe is high in energy boosting Irish Barley, and with with Vitamin C and Calcium rich Kale it will get you through these cold days. 4-6 portions Ingredients: – 200g organic barley – sea salt – ½ cauliflower – ½ teaspoon turmeric – ½ teaspoon curry powder – ½ teaspoon black mustard seeds – ½
Kale, Roasted Cauliflower & Barley Salad Recipe from Blazing Salads Read More »
Nothing helps you to stay on track during a Wintry January like a delicious one pot wonder! Make a large batch of this chilli con carne the weekend and have it on hand for dinners in a moment during the week. My top ways to have this chilli: – In a bowl with some cauliflower rice
One Pot Chilli Con Carne Recipe by The Wonky Spatula Read More »
This stir-fried beef with ginger dish, Phad Khing Nua, is a favourite of chef Tao’s to cook. It is a rustic dish full of flavours and textures and colours that jump off the plate. Serves 4 Ingredients: – 480g Beef fillet, finely sliced – 3 dsp sunflower oil – 3 cloves garlic, crushed, chopped – 100g ginger, in fine
Stir-fried Beef with Ginger ‘Phad Khing Nua’ Recipe by Saba Restaurant Read More »
My sister Louise made this cake recently for a family get-together. We were all enthralled at how wonderful it tasted. I think the buttermilk is the secret ingredient. I hope you enjoy my version of Louise’s scrumptious buttermilk cake recipe. Ingredients: For the cake – 200g (8oz) butter/margarine – 315g (12½oz) caster sugar – 100g (4oz) corn flour
Buttermilk cake with Strawberry Buttercream by Denise’s Delicious Gluten Free Bakery Read More »
Really and truly a lifesaver at times, Thai Curry is so easy to whip up and even easier when you have the paste pre – made and sitting in the fridge or freezer. Once you’ve got the paste down pat and suitably spiced to satiate those all important taste buds, this could potentially become a
Spicy Thai Fish Curry Recipe by Anna Jane Kingston Read More »
As a lover of coffee, this Espresso Panna Cotta with Passion Fruit Curd, Fennel Meringue and Coffee Crumb dish is one of my favourite desserts from our dessert menu here at the lakeside restaurant at Harveys point hotel. It’s quite a simple dish but packs a great punch with its intense coffee flavour and aroma. This
Espresso Panna Cotta Recipe by Chef Colin McKee of Harvey’s Point Read More »
The world is obsessed with Nutella! And why wouldn’t it be? Nutella lends itself to an enormous range of desserts and pastries, brownies, milkshakes, doughnuts, crepes, tarts … you could write a book (and they have). But Nutella is more than just versatile. It conjures up some great childhood memories in the more sentimental of
Nutella Brioche and Butter Pudding Recipe from RIBA Read More »
Our hectic lifestyles demand more and more from us every day. More than ever we feel the need to be productive, energetic, fit, healthy and more importantly looking our best. This stunning recipe was born one evening after we arrived home from a whole week of travelling all around the country with work. We were
Beetroot and Rainbow Carrot Pappardelle with Spinach Pesto Recipe by My Nutrition Read More »
This butter bean stew is packed full of gutsy flavours, but it all depends on making a good tomato sauce. I find that the whole peeled plum tomatoes in a can are a superior product and much better value than canned chopped tomatoes. I will also pay a little extra for a more authentic-looking Italian
Seared Lamb Chops with Mediterranean Butter Bean Stew Recipe by Dáithí Ó Sé Read More »
Muffins are lovely served for breakfast and these ones are particularly nice as they don’t contain an excessive amount of sugar. In fact, much of their sweetness comes from the diced apple which is included. You can, of course, use other fruits in season. Pears work particularly well and when I use them I also
Oat & Apple Muffins Recipe by Niamh Mannion Read More »
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