Tacos dorados in Mexico City are what I grew up knowing as taquitos: rolled tubes of corn tortillas, stuffed with some sort of meat and fried until crisp. At fondas in the capital, they’re generally served three or four to a plate and covered in crema, crumbly cheese and lettuce. Most fondas will prepare at […]
Crispy Carrot Tacos Recipe from Eat Mexico Cookbook Read More »
This very simple Irish stew recipe was originally a white stew made with an economical mutton cut. Nowadays, carrots are often added for colour and flavour and lamb has replaced the mutton. Serves 4 Ingredients: – 1 kg/2 lb 4 oz middle neck of lamb, trimmed and cut into chunks – 4 large potatoes, peeled
Irish Stew Recipe from the Pocket Irish Pub Cookbook Read More »
This beef and Guinness casserole recipe tastes better if made the day before eating, so it’s perfect for entertaining. Serve with lots of creamy mashed potato. Serves 4-6 Ingredients: – 85g/3oz butter – 1 onion, finely chopped – 2 garlic cloves, finely chopped – 900g/2lb stewing beef, trimmed and cut into chunks – 2 tbsp
Zesty Beef and Guinness Casserole Recipe from the Irish Pub Cookbook Read More »
Beef and stout blend perfectly in this delicious pie recipe. The crust is broken open to reveal a rich, dark interior. Serves 4 Ingredients: – 1 tbsp seasoned flour – 900 g/2 lb best quality beef steak, cut into small pieces – 85 g/3 oz butter – 8 streaky bacon rashers, chopped – 5 onions,
Steak and Stout Pie Recipe from the Pocket Irish Pub Cookbook Read More »
With this Soda Bread Recipe, I wanted to create something a bit different, Guinness bread although great had been done, and since we sell a lot of craft beer this was the obvious thing to do. The ale come from a brewery in Howth, so in our believe of supporting local this too was an
Hope Handsome Jack Ale Brown Soda Bread Recipe by Chef Peter Brennan Read More »
Try out this Banana Bread Recipe. It is quite easy to make and only needs one bowl to mix the ingredients! Ingredients: – 140g butter, softened, plus extra for the tin – 140g caster sugar – 2 large eggs, beaten – 140g self-raising flour – 1 tsp baking powder – 2 very ripe bananas, mashed
Banana Bread Recipe by Chef Peter Brennan Read More »
This Salmon Skewers Recipe is gluten free, dairy free and paleo. I absolutely adore salmon, it’s an amazing source of omega-3. These Salmon Skewers are the perfect lunch or light evening meal, they’re so simple and quick to prepare. Ingredients: – 240g Salmon darns – 35-40g Asparagus Spears, sliced in half – 1 tsp coconut
Salmon Skewers Recipe by The Wonky Spatula Read More »
This Chocolate Beetroot Cake Recipe is a fun twist on a traditional chocolate sponge cake. The rich, earthy flavour of beetroot adds complexity to dark chocolate which is enhanced by treacly notes from the soft dark brown sugar, all balanced by a little gentle zing from the buttermilk and sour cream. Beetroot is a great
Chocolate Beetroot Cake Recipe by Chef Darren Harris Read More »
This burger recipe is vegan, high in protein and very satisfying. They are very popular with our customers! Makes 6 Ingredients: Burgers – 300g red lentils – 375g cooked organic brown basmati rice – 1 tsp red chilli, deseeded and minced – 2 tbsp of fresh coriander – 2 tbsp red onion, diced fine –
Red Lentil and Brown Rice Burger Recipe from Blazing Salads Read More »
This Lamb, Mint and Feta Cheese Meatballs Recipe is served with a Tomato and Roasted Red Pepper Sauce, and is served with Herby Lemon Couscous. The below recipe is part of a collection of 10 in a booklet produced by Flogas. Ingredients: – 250g couscous – 2 lemons – 500g lamb mince – 75g gluten
Lamb, Mint and Feta Cheese Meatballs Recipe from Lizzy’s Little Kitchen Read More »
This party bread recipe is a lovely table decoration that can be eaten with soup, paté or any meal. Makes 1 loaf (recipe can be halved to fit a 20cm tin, making 8 x 50g rounds, having one surrounded by 7) Ingredients: – 500g strong flour – 10g salt – 60g soft butter – 15g
Party Bread Recipe by Robert Humpries Read More »
This Crepes Recipe is gluten free as Tapioca is used. Tapioca is an ingredient I had never worked with or tasted until travelling through Brazil over the last month. Tapioca is produced by extracting starch from the cassava plant – a shrub grown in abundance in South America. The flour is naturally gluten free so a
Sweet and Savory Tapioca Crepes Recipe from Delalicious Read More »
In this Soup Recipe I add a little spice as it increases the flavour even more and spices like turmeric, cinnamon and cumin are great to help boost our immune systems. Soup is one of my favourite things to cook in the kitchen. For me soup is a big comforting hug not only on cold,
Roast Butternut Squash & Carrot Spiced Soup Recipe from Delalicious Read More »
Brasserie on the corner, based Galway specializes in locally sourced food top quality seafood and steak dishes. At Brasserie on the corner their ethos revolves around quality. Their ingredients are used when they are at their freshest. Their recently appointed Head Chef David O’ Donnell and his culinary team design menus to specifically cater for
This year ring in ‘Songkran’ or Thai New Year in style this year at Saba with a dedicated Thai New Year Menu created by head chef Tao, from Thursday 13th April – Monday 17th April.. The four-person menu (€38.95 pp) will include delicious starters such as Thod Man Pla, minced fish cakes with green beans
Win a Taittinger Champagne Thai New Year Feast for 10 People from Saba To Go – CLOSED Read More »
The recent relaunch party of the Conrad Hotel caused quite a stir with breath-taking performances from “Cirque du Soleil” style acrobats, Fidget Feet, who entertained both guests and passersby with an aerial circus (yes they abseiled down the front of the hotel!). The relaunch of this well-known hotel was both innovative and exciting and the
A Voyage of Wonders and Indulgence – Lemuel’s Afternoon Tea Review Read More »
Yangs Chinese Restaurant is located on the Clontarf road, a stones throw from St. Anne’s Park, and on a perfect spot to enjoy the lovely sea view. At Yang’s, their goal is to deliver great Chinese food with an authentic Chinese dining experience. All food at Yang’s is prepared fresh daily with the finest ingredients
Neven Maguire’s Soy & Ginger Glazed Salmon Recipe is made using Dunnes Stores Simply Better Organic Irish Salmon and other products from the premium range. To cook: Using Simply Better Organic Irish Salmon, Neven seasons the salmon with salt and places the salmon onto the pan. He then whips up the glaze using Simply Better
Soy & Ginger Glazed Salmon Recipe by Neven Maguire for Simply Better at Dunnes Stores Read More »
With Mother’s Day fast approaching on Sunday 26th March, now is the time to make preparations. Indulge with all the delights of our eclectic Queen Bee Fusion Tea experience. Enjoy an international selection of teas by House of Tea followed by a chilled glass of Massotina Spumante Italian Prosecco served in the regal Indigo Lounge,
Spoil your Queen this Mother’s Day at Clontarf Castle Hotel Read More »
Kenmare’s luxurious Sheen Falls Lodge will take up residence at the Miele Experience Centre for one night only on Tuesday, March 14th with an exclusive evening of five star cuisine prepared by Executive Chef, Philip Brazil. This follows on from Sheen Falls Lodge’s previous sell-out cooking demonstrations at the Miele Experience Centre in 2016. For
Chef Philip Brazil Brings Sheen Falls Lodge ‘Easter Special’ to Miele Experience Centre Read More »
There’s a new cider in town and it goes by the name Outcider. A sweet cider with plenty of edge, a just-right balance of bitter and sweet Irish apples means that it’s appley sweet without being sickly sweet. From the creators of Bulmers, Outcider is sweeter than its big brother and its launch means there’s
Bulmers Dares to Be an #Outcider with New Product Launch Read More »
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