This Chicken and Gnocchi Recipe with Pancetta was created by Chef Kevin Curran from The Keadeen Hotel. Ingredients: – 2 Medium Size Free Range Chicken Supremes – 200g Gnocchi Pasta – ½ Pint Cream – 3oz Butter – 4 Sprigs Flat Parsley – 1 Chicken Stock Cube – 1 Clove Garlic, Sliced – 50g Smoked […]
Chicken and Gnocchi Recipe with Pancetta by Chef Kevin Curran from The Keadeen Hotel Read More »
A simple and easy to make salad characterised by a few sweet plums and some tasty camembert – perfect match with a slightly bitter kale sauce and a slice of toasted sourdough bread. A good way to celebrate plums’ season and ease the transition into a new season that is just around the corner. Ingredients:
Kale Sauce and Salad with Baked Plums Recipe from a Matter of Nourishment Read More »
Launch of FEAST Cork – a festival of East Cork food and drink, 2-9th September By Kate Ryan, Flavour.ie. Award-winning chef, Kevin Ahern and his wife Réidín recently launched the 2018 programme for FEAST Cork in the stunning surrounding of the five-star Castlemartyr Resort. Now in its second year since its renaissance from modest forerunner,
Here is Everything You Need to Know About This Year’s Cork Feast Food Festival Read More »
Peploe’s is at the very heart of Dublin City Centre right on St Stephens Green. Soak up the City atmosphere, enjoying succulent dishes with wines imported directly from European vineyards. The motivation was to give Dublin an informal yet sophisticated bistro, serving great wine and classic dishes at affordable prices. 12 years on, Peploe’s is
Win the Ultimate Evening with Peploe’s and The National Concert Hall – CLOSED Read More »
This stew is supposedly from the Swedish county of Skåne, which is known as the garden of Sweden as it produces most of the country’s produce (partly due to the fact that it lies in the south). However, the stew is so popular that pretty much the whole of Sweden has a version of it,
Beef Stew Recipe From The Little Swedish Kitchen By Rachel Khoo Read More »
Healthy Ice Lollies Recipe made with coconut water and your favourite berries. They are super simple to put together and taste totally delicious. Great for cooling down on a hot day without any of the nasties of regular ice lollies. Definitely one kids will love to make and eat as well! Ingredients: – 1L Coconut
Healthy Ice Lollies Recipe from The Wonky Spatula Read More »
If you are mourning the end of summer, why not join an evening of Mexican celebration with Medley this month? Medley on Fleet Street East in Dublin is partnering with Jose Cuervo to present Tequila, Tacos and Tales, an evening designed to explore the world of this iconic brand with renowned Tequila educator and brand specialist Oli
Enjoy a Mexican Fiesta of Flavour with an Evening of Tequila, Tacos and Tales This Month Read More »
Pyttepana (which translates as ‘small bits in a pan’) feels like the Swedish answer to nasi goreng (the South East Asian dish of fried rice with a fried egg on top). Typically comprising onions, potatoes, minced meat, beetroot and a fried egg, pyttipanna is a dish that is quickly put together with whatever you might
Pyttepana Recipe From The Little Swedish Kitchen By Rachel Khoo Read More »
Bord Bia is on a mission to inspire the nation to take on the #PorkNight challenge from Monday, August 27th to Sunday, September 9th. On a night of their choosing, Bord Bia is asking people go beyond their usual recipe repertoire and try something new, with pork as the central ingredient. You never know, #PorkNight
Slow Cooked Pork Ramen Recipe From Bord Bia Read More »
Pan-fried Irish Sea Trout with Sweet and Sour Cabbage, Potato Fondant, Pak Choi, Panko Oyster, Santos Tomatoes, Vanilla Veloute. This recipe was created by Chef Igor Cikarev and serves four people. Ingredients: Fish – 4 portions of Irish sea trout fillet Cabbage – 1/4 white cabbage, small, finely chopped – 10g salt – 50ml seasame
Pan-Fried Irish Sea Trout Recipe by Chef Igor Cikarev from the gibson hotel Read More »
This tagine recipe is my absolute favourite meal, and I’ve been having it for my birthday dinner for more years than I can count. I love the lightly spiced lamb, the sweetness of the figs and the crunch of the almonds. I cut the figs into halves rather than quarters as they hold together during
Lamb and Fig Tagine Recipe by Theresa Storey Read More »
This stuffed pork fillet recipe with blue cheese & Armagh Bramley Apple wrapped in Parma Ham with a mustard cream sauce was created by Chef Mervyn Steenson. Serves 4 Ingredients: – 2 pork fillets – Olive oil – 3 Bramley apples – 500g blue cheese – 8 slices Parma ham – Salt and pepper Sauce
This classic prawn cocktail recipe was created by Chef Kevin Curran from the Keadeen Hotel in Co.Kildare. Ingredients: – 6 – 8oz Peeled & deveined Dublin Bay Prawns or shrimps – 1 Lemon – ½ Pint mayonnaise – 1 tbsp horseradish – ½ Shot of brandy – 5g Paprika – 2 tbsp of ketchup – 2 Heads
Classic Prawn Cocktail Recipe From Chef Kevin Curran From The Keadeen Hotel Read More »
Any dinner that presents itself as a whole meal on a tray baked in the oven is the most relaxed kind of fare for both the cook and the recipients. This dish is the sort of thing my brother and I grew up eating on school nights, cobbled together by my creative mother. A tray
Traybaked Chicken Recipe From Strudel, Noodles and Dumplings by Anja Dunk Read More »
As the cold weather approaches, what better way to warm yourself up with a sweet, succulent dessert courtesy of Siúcra? These chocolate fondants are a little bowl of indulgence, with a crunchy top layer giving way to a smooth, melt in the mouth chocolatey delight! Ingredients: – 100 g butter – 150 g good−quality dark
Decadent Chocolate Fondant Recipe From Siúcra Read More »
Bord Bia is on a mission to inspire the nation to take on the #PorkNight challenge from Monday, August 27th to Sunday, September 9th. On a night of their choosing, Bord Bia is asking people go beyond their usual recipe repertoire and try something new, with pork as the central ingredient. You never know, #PorkNight
Oven Baked Pork Chops Recipe With Potatoes, Fennel And Red Peppers From Bord Bia Read More »
This gluten free almond and apple cake was created by Eimear Ní Chéilleachair, head chef at Table Restaurant in Brown Thomas Cork. It’s the perfect afternoon or post-dinner sweet treat. Ingredients: – 265g caster sugar – 265g butter – 5 eggs, separated – 290g ground almonds – 1.5 tsp. of baking powder – 4 eating
This Duck Liver Pate Recipe with Armagh Bramley Apple Jelly was created by Chef Gareth Reid. Ingredients: – 500g duck livers, trimmed – 1lt Armagh Bramley apple juice – 450g salted butter – ½ tsp pink salt – ½ tsp Malden sea salt – 2 tbsp roasted fresh garlic – 1 sprig fresh thyme –
Duck Liver Pate Recipe with Armagh Bramley Apple Jelly by Chef Gareth Reid Read More »
This morning, Euro-Toques Young Chef presented by LaRousse Foods announced its six finalists for 2018, following on from the competitions skill test yesterday. Judges for the competition included Kevin Thornton, Gareth Mullins and Wade Murphy, as well as special guest judge Tom Brown from London’s Cornerstone. The semi-finalists were challenged to create a dish using
Here Are The Six Chefs Through to The Euro-Toques Young Chef 2018 Final Read More »
Be still our beating hearts! Master Chocolatiers Lindt have launched an exciting new product called Lindt Hazelnut Cream and we need to get our hands on it right now. The hazelnut cream is like a grown-up version of Nutella and is just the thing we need to add to our diets. The iconic Swiss brand
This Iconic Chocolatier Has Released a Decadent Hazelnut Cream Read More »
At the five-star Druids Glen Hotel & Golf Resort, nature and luxury meet to create a memorable escape. Nestled in 360 acres of countryside between the Wicklow Mountains and the Irish Sea, yet only thirty minutes from Dublin, Druids Glen provides a sanctuary from the hustle and bustle of everyday life. Druids Glen Hotel &
Druids Glen Hotel & Golf Resort, Wicklow Read More »
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