The following recipe is a delicious summer dessert by Chef Gareth Mullins at The Marker Hotel. The Chocolate Mousse with Wexford Strawberries and Biscotti is the perfect summer indulgence. Ingredients: – 535g 70% dark chocolate – 400g cream (scald and pour over chocolate) – 665g cream (whip and fold in a little at a time) – […]
Chocolate Mousse Recipe by Chef Gareth Mullins at The Marker Hotel Read More »
I must have been American in a previous life because to me, there is no better thing than this pancakes recipe with bacon and lashings of maple syrup. Ever the optimist, I like to think eating this on a frequent basis won’t do too much damage, but I think we all know where that discussion
Light Banana Pancakes Recipe by Nicola Millbank Read More »
The following Lobster Thermidor Style recipe with crushed Saffron Aioli potatoes was created by Executive Head Chef Garry Hughes of The Shelbourne Hotel. Ingredients: – One lobster, poached in a court bouillon for 8 minutes. Remove from shell and large dice ( keep shell for garnish) – 250ml shellfish bisque – 3 egg yolks –
I’m a sucker for a big bowl of pasta pesto, but it’s been so long since I’ve had any that I was working up a serious appetite for this pesto recipe. I’m also a HUGE fan of petit pois peas, they’re so tiny and sweet and they make a great snack with a drizzle of
Pea and Pistachio Pesto Pasta Recipe from The Tiny Vegan Kitchen Read More »
CakeFace is turning one this month and to celebrate we’re sharing with you the recipe for a best seller at our patisserie in Kilkenny, ‘The Passionate Tart, ‘ a winning combination of creamy tangy passion fruit curd and a buttery crumbly ‘lemon sable’ base. We set the curd in special shallow mould but ¼ filling silicon
The Passionate Tart Recipe from CakeFace Patisserie Read More »
This Seared Tuna Nicoise recipe by Gareth Mullins at The Marker Hotel is an ideal starter for any summer meal. It’s also paired with Lusk Apple Balsamic and Quail Egg. Serves 4 Ingredients: – 400g tuna – Salad – 100g Green beans, topped and tailed – 4 quail eggs – 2 plum tomatoes, sliced into
Seared Tuna Nicoise Recipe by Chef Gareth Mullins at The Marker Hotel Read More »
It’s a yearly ritual in my family to go blackberry picking. A picnic is packed and we each bring a basket to fill to the brim. Many are eaten along the way, the very ripe ones are reserved for jam but a good proportion are always kept for my little galettes. Delicate pastry hugs the
Wild Berry, Hazelnut and Pecan Galettes Recipe by Alexandra Dudley Read More »
In this burger recipe the halloumi toasts up beautifully with crispy golden edges and a gooey inside that holds its shape. It is, however, a salty cheese, so these burgers are designed to play on its strengths, while adding in a touch of sweet-sourness to balance out its saline character. And they’re dead easy, mid-week
Halloumi Burger Recipe with Lemon & Mint from The Modern Dairy Cookbook Read More »
Thick doughy, crispy on the outside with a nice light chew, this waffles recipe isn’t light and fluffy but much more satisfying with a nice protein hit! A perfect high carb post training breakfast, brunch, lunch or brinner! Serves 1-2 people and 3 thick hearty waffles Ingredients: – 60g buckwheat flour – 10g arrowroot starch
Vegan Friendly Gluten Free Waffles Recipe from the Peachy Palate Read More »
A seafood lover’s paradise, this organic Irish Smoked Salmon Recipe with Champagne Poached Dublin Bay Prawns is cooked with Pickled Vegetables and Dill Buerre Blanc. Serves 4 Ingredients: – 320g (80g per person) smoked salmon – 8 large Dublin bay prawns, peeled and deveined – 1 glass of champagne – 50g of butter – Zest
Organic Irish Smoked Salmon Recipe by Chef Gareth Mullins at The Marker Hotel Read More »
This Baked New Potatoes and Cod En Papillote Recipe from Bord Bia is the perfect dinner option for those long summer evenings. Serves 4 Ingredients: – 400g Queens potatoes, sliced in half – 4 thick cut cod steaks (about 120g each) – 100g fresh spinach – 1 red pepper, sliced – 10g fresh parsley –
Cod En Papillote Recipe from Bord Bia Read More »
A twist on the traditional Shepherd’s Pie dish, this Duck Shepherd’s Pie is cooked in a skillet at Whitefriar Grill and is a classic in our Brunch range. Ingredients: – 12 duck legs – 80g onions (peeled & diced) – 65g celery (diced) – 80g carrot (peeled & diced) – 60g celeriac (peeled & diced)
Duck Shepherd’s Pie Recipe With A Twist From Whitefriar Grill Read More »
This fat free cake recipe has a beautiful fluffy cloud-like texture and is one of my favourite cakes to bake in summer when you can top it with all the fresh summer fruits and berries. I like to top mine with whipped cream and serve it with lemon curd but it is one of those
Angel Food Cake Recipe by Emilie Lynam from Cake Café Read More »
For those who like to kickstart the weekend with something spicy, this eggs recipe makes a lavish brunch dish, or Friday night lead-in. The savoury hit of Manchego, made from creamy sheep’s milk, is a good match for the harissa-spiked veg. A wholegrain bread fits nicely here, and I wouldn’t bother to skin the tomatoes;
Eggs Recipe with Smokey Cauliflower & Manchego from The Modern Dairy Cookbook Read More »
For a very long time I believed that I didn’t like risotto. Whenever I had eaten it at restaurants I had found it too heavy and too rich, and was bored after the first few mouthfuls. It was my boyfriend’s mother who turned around my distaste for the dish. The first time I went to
Zesty Lemon, Pea and Scallop Risotto Recipe by Alexandra Dudley Read More »
My cherry semifreddo recipe is a beautiful, creamy, refreshing, elegant summer dessert! It is absolutely heavenly. I can guarantee it won’t be around long enough to melt! Serves 6-8 Ingredients: – 1 medium egg – 3 medium egg yolks – 1 tsp vanilla extract – 100g caster sugar – 350ml double cream – 1/2 lemon zest
Cherry Pistachio & Lemon Semifreddo Recipe by Chef Shane Smith Read More »
This soul-warming Dahl recipe is a powerhouse of nutrition. It is a protein rich vegetarian meal that you can cook in less than 30 mins. You can also make a large batch, freeze it and have for lunch or dinner throughout the week. Serves about 4 portions Ingredients: – 2 garlic cloves – 2 shallots
Chickpea Dahl Recipe from The Food DNA Read More »
This is my favourite fish pie recipe because the sauce has so much flavour and the cheesy mashed potato topping is just irresistible – I hope it will become yours, too. Serves 4 Ingredients: – 500g hot-smoked haddock fillet– 500g raw prawns, peeled– 1 unwaxed lemon, halved– 175ml dry white wine– 125ml chicken or fish
Smoked Haddock and Prawn Fish Pie Recipe by Charlotte Pike Read More »
This light, refreshing soup is so easy to make. The sharp pickled prawns balance out the sweetness of the fruit. The melon puree is very versatile and can also be used (if the salt is omitted) to serve over ice cream, or as the base for a smoothie. You can even freeze it in lolly moulds
Chilled Melon Soup with Pickled Prawns Recipe by Sharon Hearne Smith Read More »
I like to think that these Espresso Cookies are my grown-up cookies. Rich, chocolatey and not overly sweet, they have the perfect balance of crispiness and chew. The espresso hit is strong, so use good-quality coffee – it makes all the difference. As this recipe makes quite a few cookies I sometimes freeze half of
Espresso Cookies Recipe with Dark Chocolate by Alexandra Dudley Read More »
This croutes recipe is a soigné hand-me-round or a relaxed stand-in for a starter at a barbecue or summer supper. The honey accentuates the sweetness of the figs as well as helping the caramelisation. Serves 6 Ingredients: – 12 x 1cm-thick slices of baguette, lightly toasted – 180g Gorgonzola, cut into 12 thick slices –
Fig, Gorgonzola and Basil Croutes Recipe from The Modern Dairy Cookbook Read More »
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