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July 2018

Blackberry Leaf Panna Cotta Recipe with Black Pepper Sablé by Robin Gill

This delicious Blackberry Leaf Panna Cotta Recipe with Black Pepper Sablé features in Robin Gill’s first cookbook, Larder. In late summer it’s such a nice idea to flavour a cream or panna cotta with blackberry leaves, which have a wonderful herbaceous green-tea-like flavour. We sometimes use fig or citrus leaves as an alternative. Serves 10 […]

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Outrageous Orange Salad from Rustic Stone by Dylan McGrath

This Outrageous Orange Salad combines wild rocket, baby spinach, orange segments, pickled carrot, cucumber sheets and caramel walnuts bound in a roasted coriander seed and orange dressing and fresh coriander leaves is a healthy but tasty choice from the menu at Rustic Stone. High in vitamin C content, it promises to reduce tiredness and fatigue.

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Cured Salmon Recipe With White Asparagus by Chef Colin McKee at Harvey’s Point

This Cured Salmon recipe with White Asparagus, Radish and Lovage Essence was created by Chef Colin McKee At Harvey’s Point. For the Cured Salmon Ingredients: – 650ml of water – 100g rock salt – 200g sugar – 1 tbsp black peppercorns – 5g star anise – 3 whole cloves – 2 juniper berries – ½

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Prawn Pomelo Recipe - Saba

Prawn Pomelo Recipe on Betel Leaves by Chef Tao from Saba

This Prawn Pomelo Recipe on Betel Leaves is from Saba Restaurant and it’s the perfect starter to impress your friends and family. Serves 4 people Ingredients: – 24 tiger prawns, cooked, deveined and de-shelled – 24 Betel leaves – 100g Toasted coconut – 80g lemongrass finely sliced – 2dsp Shallots, finely diced – 2dsp Ginger,

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lamb recipe

Rack of Spring Lamb Recipe by Chef Chris Rees from Galgorm

This spring lamb recipe is a staple seasonal dish from the River Room menu currently. It uses local spring lamb, new season Jersey royal potatoes and wild garlic from the grounds of the resort. Also, being English asparagus season, it is complemented nicely by a couple of spears of white asparagus. It has a nice

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Strawberries & Cream Panna Cotta Recipe by Valerie Kingston from Glenilen Farm

This Strawberries & Cream Panna Cotta Recipe is by Valerie Kingston from Glenilen Farm. Makes 4 individual portions Ingredients: Base – 300g Strawberries (fresh or frozen) – 60g sugar – 1 level tsp Powdered Gelatine – 40ml Water Topping – 300ml cream – 300g Glenilen Farm Natural Yoghurt – 70g Sugar – 2 level tsps

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Roast Halibut Recipe by Chef Stuart Heeney at Clontarf Castle

This Roast Halibut Recipe with Katafi Wrapped Prawns & Violetta Potatoes was created by Chef Stuart Heeney at Clontarf Castle. Ingredients: Confit Potatoes – 4 violetta potatoes – 600ml olive oil – 4 clove garlic – 4 thyme sprigs Potato Puree – 4 large purple potato – 120g red beetroot – 100ml cream – 100ml

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Gin Cured Salmon Recipe by Chef Igor Cikarev at the gibson hotel

This Gin Cured Salmon Recipe with Castletownbere Crab and Goatsbridge Trout Caviar is by Igor Cikarev at the gibson hotel. Serves 10 people Ingredients: Cured Salmon – 1kg salmon fillet – 50g sea salt – 50g sugar – Juice & rind of one orange – 1 tbsp crushed black peppercorns – 70ml gin – 50g

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Seared Scallops Recipe - Draft House

Seared Scallops Recipe with Donegal Crab Meat by Chef Lee Mastin from The Draft House

This Seared Scallops recipe with Donegal Crab Meat, passion fruit and shaved fennel is by by Chef Lee Mastin from The Draft House. Serves 4 Ingredients: Passion Fruit Gel – 240g passion fruit puree – 3g agar agar – 30g sugar Crab Meat – 120g picked Donegal crab meat – 1 bulb fennel, finely sliced

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Catherine Fulvio

Lemon Coconut Strawberry Squares Recipe by Catherine Fulvio and Siúcra

Catherine Fulvio and Siúcra’s recipe for Lemon Coconut Strawberry Squares are bursting with flavour including subtle hints of lemon and fresh strawberries. Drizzled with a lemon glaze and topped with shredded coconut these squares are the perfect treat for every summer Afternoon Tea. This recipe makes 18 pieces. Ingredients: 200g strawberries, hulled and sliced For

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Magret Duck Recipe by Chef Stuart Heeney at Clontarf Castle

This Magret duck recipe with braised salsify, pickled shallots kale & celeriac mash is by Chef Stuart Heeney from Clontarf Castle. Ingredients: Magret duck breast – 4 magret duck breast – Vacuum Pac machine – 4 small vacuum Pac bag – Water bath Braised salsify – 4 small salsify – 800ml red wine – 4

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Pizza Three Ways

Delicious Pizza Three Ways Recipe From The Happy Pear

How to make pizza that ‘tastes great and a little healthier’ was the motivation for this one. There are lots of ways to make the base, and here we’re giving you a no-yeast recipe that is super-quick. To be gluten-free, try buckwheat flour instead. The tomato sauce is full of flavour, to balance the dense

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Poussin Recipe

Breast and Leg of Poussin Recipe with Wild Garlic by Chef Colin McKee at Harvey’s Point

This Breast and Leg of Poussin recipe with Wild Garlic, Green Pea, Smoked Cheddar and Potato Terrine was created by Chef Colin McKee at Harvey’s Point and serves four people. Ingredients: Breast & Leg of Poussin – 2 whole poussins – 150ml of duck fat – 2 thyme sprigs – 2 garlic cloves roughly chopped

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Chiang Rai Noodles Recipe

Spicy Egg Noodles Recipe with Prawns by Chef Tao From Saba

This Spicy Egg Noodles Recipe with Prawns is from Saba Restaurant. A perfect dinner recipe for all the family. Ingredients – 450g egg noodles – 20 medium prawns, fresh or frozen – 3dsp sunflower oil – 3 cloves garlic, crushed, chopped – 5 bird’s eye chillies, crushed, chopped – 6 cherry tomatoes – 80g string

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Mussels Recipe with Chilli, Ginger and Lemongrass From The Little Viet Kitchen

This mussels recipe is an uncomplicated, elegant dish that simply relies on a mild kick of chilli, ginger and lemongrass to tantalise your taste buds. The perfect sharing dish for a light dinner, from The Little Viet Kitchen Cookbook. Serves 4 Ingredients: – 1kg mussels – 3 tbsp vegetable oil – 20g garlic cloves, peeled

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Tuna Tar Tar Recipe

Tuna Tar Tar Recipe by Chef Stuart Heeney at Clontarf Castle

This Tuna Tar Tar Recipe with Bloody Mary Jelly and Confit Egg Yolk was created by Chef Stuart Heeney at Clontarf Castle. Serves four Bloody Mary jelly – 400ml tomato juice – 40 ml vodka – 4 dashes of tabasco – Pinch of celery salt – 4 dashes of Worcestershire sauce – 4 gelatin leaf

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