Squash & Sausage Risotto, Radicchio, Thyme & Parmesan Recipe by Jamie Oliver
A little sausage goes a long way in this delicious dish. I’ve paired it with sweet squash, which gives us a hit of vitamins A and C, both of which we need to keep...
Category: Star Chef Recipes
Find recipes by all your favourite chefs; Neven Maguire, Catherine Fulvio, Ross Lewis, Clodagh McKenna, and many more.
Maple & Hazelnut Glazed Carrots Recipe By Chef Jeeny Maltese
This maple and hazelnut glazed carrots recipe, it is simply addictive! You could used any root vegetable following this very same recipe, but I absolutely love heirloom carrots and purple carrots , I think...
Steamed Fried Eggs Recipe By Chef Jeeny Maltese
This Steamed Fried Eggs recipe, it sounds incredibly simple, but the secret lays on, that is all about the topping you choose to serve your eggs with. The reason they are steamed fried, is...
Piri Piri Prawns Recipe By Chef Jeeny Maltese
Piri Piri Prawns Recipe By Chef Jeeny Maltese. A very quick and tasty recipe, ideal for lunch or a light dinner. There is a perfect ratio and balance of flavours in this recipe, if...
Cheese French Toast with Roasted Cherry Tomatoes and Poached Eggs Recipe by Siúcra x Catherine Fulvio
Cheese French Toast with Roasted Cherry Tomatoes and Poached Eggs Recipe by Siúcra x Catherine Fulvio. Start her Mother’s Day off on the right note with a delicious and decadent brunch spread featuring Siúcra...
Irish Stew Recipe by Executive Head Chef Noel McMeel at Lough Erne Resort
This Irish Stew Recipe was created by Chef Noel McMeel from Lough Erne Resort. Speaking about the recipe, Noel says: “We Irish really know how to make great stews. Irish stew is traditionally made...
Crispy Ham Hock, Pickled Onion, Parsley Mayo Recipe by Chef Ken Harker
A pork hock is also known as ham hock, pig knuckle, or pork knuckle. It is the joint at the bottom of the shank of the pig between the tibia/fibula and the ankle where the foot was attached to the hog’s leg but...
Fried Rosscarbery Free Range Pork Gyozas by Executive Chef Alex Petit of the Celtic Ross Hotel
These fried-steamed dumplings are my favourite mid-week street food crave. Made from locally sourced free range pork and mouth-watering Japanese influenced flavours, they are juicy on the inside, crispy and golden brown on the...
Smoked Tofu and Mushroom Thai Lao Noodles Recipe By Chef Jeeny Maltese
My inspiration for this Lao style noodles recipe, comes from my love for fresh Thai aromatic flavours and textures. One of my favourite comfort foods right here, packed with great textures and bold flavours....
Beetroot, Orange, and Fennel Salad Recipe by Chef Gareth Mullins
This Beetroot, Orange, and Fennel Salad with Cashel Blue Cheese Toasted Pine Nuts and Rocket is a example of the type of dish on the Le Drunch Menu at The Marker Hotel, as created...
Eggcado with Avocado Recipe
This eggcado with avocado recipe is derived from a recipe my mum made us on Sunday mornings. It’s our customers’ favourite breakfast at Select Stores, especially Mary Kingston, who gave it the name Eggcado. It’s tasty, filling...
Roasted Aubergines with Fresh Coconut
‘Aubergines are a hit or miss for many people. If you pair them with the right spices and sprinkle with a little salt to help remove some of the bitterness, aubergines come into their...
Zucchini & carrot salad with red prawns and lemon vinaigrette Recipe by Chef Igor Cikarev of The Gibson Hotel
Sometimes, the simplest dishes are the best. This dazzling chilli prawn salad recipe is full of colour and flavour, and can be on the table in 30 minutes flat. Servings: 6 Ingredients 4 medium...
Beets & St. Tola Goat’s Cheese Bonda Recipe by Chef Karan Mittal of Ananda Restaurant
Ingredients: For Beetroot mixture: Beetroot, boiled and grated – 3 medium Potato, boiled and grated – 1 medium Refined oil – 2 tbsp Cumin seeds – 1 tsp Chopped ginger – 1 tbsp Chopped...
Scallop, Tomato, Radish, Dill Recipe by Chef Andy McFadden of Glovers Alley Restaurant
Ingredients Serves 4 8 large scallops sea salt calamansi vinegar 350g cherry tomatoes thyme sprigs 200g rainbow radishes sea salt & freshly ground black pepper 1 lemon, zest only extra virgin olive oil 4...
Black Olive & Parmesan Bread Recipe by Chef Andy McFadden of Glovers Alley Restaurant
Ingredients 1700G T 55 42G SUGAR 42G SALT 812G WATER 125G OLIVE OIL 64G YEAST Method Mix the sugar and flour together in a mixing bowl with a dough hook attachment Blend together the...
Beet ‘Tartare’, Hazelnut, Mustard, Watercress Recipe by Chef Andy McFadden of Glovers Alley Restaurant
Beet ‘Tartare’, Hazelnut, Mustard, Watercress Serves 4 Ingredients 2 Large Organic Beetroot 2 tbsp white wine vinegar 2 tbsp capers, chopped 2 tbsp gherkin, finely diced 2 tbsp shallot, finely diced 2 tbsp mixed...
Caramelised Calvados Apples & Granny Smith Purée With Vanilla Ice Cream & Filo Triangle Recipe By Chef Adrian
Caramelised calvados apples and granny Smith purée with vanilla ice cream and a filo triangle recipe. This is a really simple dish to put together. If you want, you can have everything made a...
Crispy Garlic & Panko Breaded Lobster Recipe By Chef Jeeny Maltese
This Crispy Garlic & Panko Breaded Lobster recipe will undoubtedly charmed your dinner guest. The beautiful sweet and tender meat of the lobster, should be treated with respect, not overpowered by rich and thick...
Sticky Fried Lebanese Brussels Sprouts Recipe by John Whaite
One winter in Manhattan my partner and I did what one does in Manhattan: we mooched and we nibbled. We breathed in the sights of the city, battling the biting chill, and we ate...