Along with superb business skills, ambition, flexibility and persuasiveness, a good bar owner should be the type of person who you would imagine throws the best parties, and who themselves would be at the heart of the festivities. Geoff Nordell is that kind of guy. Both a chef and a business man, Geoff has established […]
Dublin’s Brunch King – Geoff Nordell of Whitefriar Grill and Bow Lane Read More »
A baked ham is very versatile and not only for Christmas – they’re great for communion luncheons or even Easter feasts and I’m partial to ham with cabbage, champ and parsley sauce. But I’m very fussy: the cabbage must be just cooked, not over cooked, the champ perfectly seasoned and I like onions in my
Festive Baked Ham Recipe by Catherine Fulvio Read More »
This is a super-easy, old-school dish that uses leftover turkey or chicken in a brilliant way. As a kid I made it with dumplings, but when I was in the USA they would top stews with these lovely biscuits, so this is my hybrid of the two. Serves: 6 Total time: 1 hour, plus cooling
Turkey Stew, Sweet Leek & Smoky Bacon Biscuit Dumplings Recipe by Jamie Oliver 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 »
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 »
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 »
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 »
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
These little chocolate pots are absolutely delicious – they’re ridiculously easy to make and create an amazing silky smooth texture that falls somewhere in between a mousse and a ganache. You can keep them plain or experiment by infusing the milk with a sprig of rosemary, star anise, a vanilla pod or orange zest. There’s
Little Chocolate Pots Recipe by Johnny Shepherd Read More »
This mousse recipe combines seasonal clementines with indulgent white chocolate, and a touch of ginger to give a spicy, warm kick – the perfect way to finish a meal on a cold winter day. Serves 4 Ingredients: – 1 sheet gelatine – 150g white chocolate – 4 egg yolks – 2 zest and juice clementines Method: 1. Soften the gelatine
Clementine, White Chocolate and Ginger Mousse Recipe from M&S Read More »
This Chicken Liver Pâté recipe is created by Chef Clodagh McKenna in association with The National Dairy Council. Served with caramelised onions that are browned in Irish creamery butter it’s a great example of how Irish dairy can be incorporated into almost every part of your Christmas feast. Serves 10 Ingredients: – 450g butter (softened) – 675g
Watch: Chicken Liver Pâté with Caramelised Onions Recipe by Clodagh McKenna Read More »
These Fresh Crab Toasts were created by chef Clodagh McKenna in association with The National Dairy Council. These easy canapes are served with a spiced yoghurt – showing the flavour and diversity of cooking with Irish dairy produce. Serves 4 Ingredients: – 4 slices sourdough bread, toasted For the crab – 220g fresh cooked crabmeat – 2 scallions, thinly sliced
Watch: Fresh Crab Toasts with Spiced Yoghurt Recipe by Clodagh McKenna Read More »
For a delicious belly-warming treat this winter, try Siúcra’s Mini Apple Tarte Tatin served with a dollop of Cinnamon Crème. Tart apples are caramelised using Siúcra’s Golden Granulated Sugar and wrapped in crispy pastry to make this French classic. The individual servings are perfect if you’re hosting a party or afternoon tea over the festive
Watch: Mini Apple Tarte Tatin Recipe with Cinnamon Crème from Siúcra Read More »
Try something different over the festive season with Siúcra’s Pear, Prosciutto and Walnut Pizza recipe which combines bold seasonal flavours for a taste sensation that will delight your guests. Siúcra’s Rich Dark Brown Sugar creates deliciously sticky caramelised walnuts which add a real depth of flavour to this pizza. Cut into bite-sized pieces and serve
Pear, Prosciutto and Walnut Pizza Recipe from Siúcra Read More »
It has become tradition in the Smith household for us all to have a glass of mulled wine on Christmas Eve. Not only does it fill the house with the aroma of festive spices but it is always nice to have a warm drink ready to welcome your visitors. Just as important, this mulled wine
Festive Spiced Mulled Wine Recipe by Chef Shane Smith Read More »
So incredibly simple to make, naturally sweet with an awesome chewy texture, these Bounty Bars one of the best protein bars I’ve made to date! Just because it’s the holiday/Christmas season doesn’t mean we have to start diving head first into the tin of chocolates or mountains of desserts on offer. Have something indulgent, delicious
Three Ingredient Bounty Bars Recipe by Peachy Palate Read More »
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