A lot has changed since chef Johnnie Cooke became a pioneer in serving Mediterranean flavours in Ireland back in the nineties at the long-lived Cooke’s Café. Long story short; tapas, jamón and paella have entered the local foodie dictionary and diners have come to expect the challenging combo of top quality and good value. Add […]
Chef Johnnie Cooke: “I Like to Cook Food that Sings and Dances” Read More »
Roast duck is a very rich meat that can be a little messy in the oven – as it has a high fat content, it tends to spit, leaving you with a little extra clean-up. But if you’re entertaining, your guests will really appreciate the effort. Roast duck is wonderful served with the red cabbage
Roast Duck with Cranberry and Sage Stuffing Recipe By Chef Gearóid Lynch Read More »
This caramelized red onion and rocket tartlets recipe is easy to make with filo pastry – there’s no rolling out, and its crisp texture makes a great contrast to the soft, creamy filling. You can prepare the tin and filling ahead. Serves 4 Ingredients: – 1 large red onion – 20g (3⁄4oz) butter – 2
Caramelized Red Onion and Rocket Tartlets Recipe by Mary Berry Read More »
These biscuits look incredibly pretty and are great as gifts or to hang as decorations on your Christmas tree. You’ll need a 12cm (4½in) star- or snowflake-shaped cookie cutter, a 4cm (1½in) star cutter and about 120cm (4 feet) of thin ribbon for the decoration. If you’d prefer to make gingerbread men, but as they
Stained Glass Window Gingerbread Biscuits Recipe by Neven Maguire Read More »
Good gravy has the power to transform, or even save, a meal. This year, open your mind to a slightly radical idea: make your gravy a few days, or even weeks in advance, simply reheating it in your turkey tray on the big day. Stress, saved. Makes: 1 litre Total time: 2 hours, plus cooling
Get-Ahead Gravy Recipe by Jamie Oliver Read More »
In August, when the fig trees are laden down with fruits hidden amongst the huge leaves and fallen figs burst open to form a sweet nectared carpet at the base of the trees, it’s time to pull out the fig recipes. This baked crostini recipe makes a delicious starter, and creamy melted mozzarella, salty prosciutto
Baked Crostini Recipe with Mozzarella, Proscuitto and Figs by Eileen Dunne-Crescenzi Read More »
This chocolate clementine trifle recipe is a perfect twist on a classic dessert that all the family can enjoy. Its decadent, luxurious and almost too good to eat and would be the centrepiece to grace any table this Christmas. Serves 12 Ingredients: Chocolate Swiss Roll – 75g self raising flour – 20g unsweetened cocoa powder – 3 medium
Chocolate Clementine Trifle Recipe by Chef Shane Smith Read More »
Chewy sweet oatmeal cookie cups filled with an easily made dairy free coconut sugar caramel, topped with melted dark chocolate, these are sure to be a crowd pleaser. The perfect balance of indulgence and health in every bite. Makes 12 large cookie cups Ingredients: For the oatmeal cookie base – 2 cups (180g) jumbo oats – 1
Oatmeal Caramel Cookie Cups Recipe by Peachy Palate Read More »
There is no major adjustment required for gluten free French onion soup other than using gluten-free bread. It’s a favourite of mine and is not complete without the croûte with melted cheese on top. Serves 4 Ingredients: – 40 g butter – 1 tsp olive oil – 1 kg onions, thinly sliced – 50 g dark brown sugar – 4
Gluten Free French Onion Soup Recipe by Chef Gearóid Lynch Read More »
Words cannot describe how delicious these doughnuts are … every time I make them, they are devoured by the hungry hoards at home within minutes. The doughnuts themselves are light with a slightly chewy crumb and are surprisingly easy to make. All that is required for this Doughnuts Recipe is the weighing out of the
Cranberry Glazed Ring Doughnuts Recipe by Niamh Mannion Read More »
This poached pear and ginger loaf cake recipe is the ultimate winter comfort dessert, I like to heat it up a few days later and serve it with a large scoop of vanilla bean ice cream – heavenly! For the poached pears: You can customize the poaching liquid to suit your taste, adding various spices,
Poached Pear and Ginger Loaf Cake Recipe by The Flour Artist Read More »
This pork fillet recipe is impressive enough for a dinner party yet simple enough for a delicious midweek meal. Wrapping the fillet in smokey speck ham gives fantastic depth of flavour and contrasts beautifully with the tart apple sauce. Serves 6 Ingredients: – 6 x 180g chunks of pork fillet – 4 tbsp wholegrain honey
Pork Fillet Recipe with Speck and Apple Sauce by Eileen Dunne-Crescenzi Read More »
This is a very popular dessert in The Olde Post Inn, as chocoholics adore it. It’s very easy to make, but timing is everything and it’s best served immediately. It is optional to use the chocolate ganache – the recipe will work fine without it, but be careful of the cooking time, as you want
Chocolate Fondant Recipe By Chef Gearóid Lynch Read More »
A trifle is always a welcome addition to the Christmas dinner table, but this Chocolate Pecan Brownie Trifle with Orange Blossom Cream is sure to be a talking point long after you have scraped the very last bite of chocolately goodness from the bowl. Created by chef Clodagh McKenna for The National Dairy Council this
Chocolate Pecan Brownie Trifle with Orange Blossom Cream Recipe by Clodagh McKenna Read More »
Ingredients: – 4 tbsp flavourless oil (groundnut or melted beef dripping) – 1 large red onion – 1.5 tbsp red wine vinegar – 1/2 tsp soft light brown sugar – 1 tsp thyme leaves – 175g plain flour – 2 large eggs – 160ml semi-skimmed milk – 1 tbsp wholegrain mustard Method: 1. Finely slice
Festive Caramelised Red Onion Yorkshire Pudding Recipe from M&S Read More »
This Butterscotch Bananas Recipe is our version of Bananas Foster, minus the flambé. We saw it being made on television and immediately had to try it. We’ve tweaked the recipe, and it’s now my daughter Athene’s favourite dessert (minus the alcohol). You don’t have to use bananas; in fact, Athene prefers it with pears. You
Boozy Butterscotch Bananas Recipe from Fruit on the Table Cookbook Read More »
Variety is the spice of life and this is as true at Christmas time as it is during the rest of the year. Whilst I love traditional Mince Pies, I also like to ring the changes and vary my basic mince pies recipe to make other versions. I am a huge fan of almonds and
A Trio of Mince Pies Recipe by Niamh Mannion Read More »
A festive take on a favourite – this Star Anise Orange Rice Pudding was created by Clodagh McKenna in association with The National Dairy Council to show the the flavour and diversity of cooking with Irish dairy produce. Serves 6 Ingredients: – 10g butter – 80g pudding rice (short grain) – 55g caster sugar – 100g sultanas – 3 star
Star Anise Orange Rice Pudding Recipe by Clodagh McKenna Read More »
Nestled in the picturesque foothills of the Cuilcagh Mountains, Blacklion, Co. Cavan, chef Neven Maguire’s Michelin-listed MacNean House & Restaurant has built a reputation for offering some of best food and hospitality Ireland has to offer. At MacNean Restaurant diners can relax, unwind and enjoy a drink at the restaurant’s luxurious bar before entering the
The Saddle Room at The Shelbourne Hotel invites you to sample the finest Irish ingredients with a selection of signature dishes from Executive Head Chef Garry Hughes. Offering Festive Lunch and Dinner Menus throughout December, from 1st–23rd and 26th–30th, with its intimate but lively feel and attentive service, The Saddle Room is the perfect venue
A luxurious gratin potato recipe that you can’t help but eat more and more of. serves 4 Ingredients: – 10 g butter – 6 medium potatoes, peeled – Salt and white pepper – 220 ml cream – 3 garlic cloves, crushed Method: 1. Preheat the oven to 170°C. Grease the inside of an ovenproof, ceramic or roasting tin (ideally 20cm x
Gratin Potato Recipe by Chef Gearóid Lynch Read More »
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