A luxurious gratin potato recipe that you can’t help but eat more and more of. serves 4 Ingredients: – 10 g butter – 6 medium potatoes, peeled – Salt and white pepper – 220 ml cream – 3 garlic cloves, crushed Method: 1. Preheat the oven to 170°C. Grease the inside of an ovenproof, ceramic or roasting tin (ideally 20cm x […]
Gratin Potato Recipe by Chef Gearóid Lynch Read More »
I absolutely adore baked Brussels sprouts! I can never understand why they have such a bad reputation! They are a definite staple in my day to day diet at the moment and I love coming up with new ways to enjoy them! Serves 3-4 Ingredients: – 250 g Brussels sprouts – 2-3 tbsp dried cranberries – 2 tbsp
Baked Brussels Sprouts Recipe by The Wonky Spatula Read More »
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 marsala plums recipe is a traditional Italian dessert, simple but delicious. I have tried plums with mascarpone, vanilla and pistachio ice cream, but plums and cream are the supreme combination. Serves 6 Ingredients: – 1kg plums, halved and stones removed – 200g caster sugar – 250ml good Marsala dessert wine – 250ml fresh cream
Marsala Plums Recipe with Whipped Cream by Eileen Dunne-Crescenzi 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 »
This is a variation of a recipe handed down to me by my mother, Vera. Mum was a great cook, and at one stage ran the restaurant as well as cooking for a family of nine. She loved to cook this dessert at family get-togethers. You can enjoy this all year around, using whatever fruits
Raspberry and White Chocolate Pavlova Recipe by Neven Maguire 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 »
I wish I had more time to dedicate to my beloved baking but when I’m up the walls but in need of a quick fix, this ridiculously decadent Peanut Butter Cookie Sandwiches Recipe is my go to. I debated calling them PB & Joy cookies, as the four ingredient, easier than pie beauties can be
Peanut Butter Cookie Sandwiches Recipe with Sea Salt Chocolate by Darina Coffey Read More »
Hi there! Today I’m sharing my latest creation, balsamic and bacon baked Brussels sprouts! I absolutely adore Brussels sprouts and I love coming up with new ways to enjoy them! Serves 3-4 Ingredients: – 500 g Brussels sprouts – 3 pieces of thick cut back bacon, cut into strips – 1 tbsp olive oil – 5 tbsp good quality balsamic
Balsamic and Bacon Baked Brussels Sprouts Recipe by The Wonky Spatula Read More »
Try a seasonal twist on an old classic with Siúcra’s Cranberry Margarita which is sure to add a dash of festive spirit to any Christmas party. With sweetened cranberries and a citrusy kick, this vibrant cocktail is ideal served as an aperitif when your guests arrive. Makes 4, plus extra syrup Ingredients: For the sugared
Watch: Cranberry Margarita Recipe Video from Siúcra 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 »
This Muldoon pork belly recipe makes a delicious Sunday lunch or special dinner and takes little time to put together before slow roasting in the oven. Muldoon adds an extra dimension of flavour to a delicious, rich cut of pork. Serves 6 Ingredients: – 1.3kg centre piece of pork belly (so it will cook evenly)
Muldoon Pork Belly Recipe from Muldoon Irish Whiskey Liquer Read More »
Enjoy some ‘me’ time this weekend, preparing Siúcra’s Fondant Salted Caramel Chews recipe. These soft and chewy sweets are ideal as a homemade Christmas gift for your nearest and dearest, packaged in little gift boxes or simply some brown parchment tied with Christmas string. Using Siúcra’s Roll Out Icing in this recipe allows you to
Caramel Fondant Swirls Recipe 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 »
This banana and walnut cake recipe is the ultimate winter indulgent dessert topped with oozing Muldoon salted butterscotch sauce. This sauce is lovely over some homemade ice cream and the best thing about it is this sauce will last for weeks in the fridge – if it isn’t all eaten of course. Ingredients: Cake –
Use up any left-over turkey by tossing together this Warm Turkey Salad with Pickled Cranberries recipe from Siúcra. This delicious festive salad combines all of the flavours and colours of Christmas with sweet cranberries, pickled with Siúcra Caster Sugar, and sweet potatoes, Brussels sprouts and pecans, caramelised using Siúcra Rich Dark Brown Sugar. It is
Warm Turkey Salad with Pickled Cranberries Recipe From Siúcra Read More »
For a delicious belly-warming treat this winter, try Siúcra’s Mini Apple Tarte Tatin recipe 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
Mini Apple Tarte Tatin Recipe with Cinnamon Creme From Siúcra Read More »
For me, Christmas is not Christmas without mince pies and from mid November onwards I jump at any excuse to make a batch or two. I love nothing more than sitting in front of a turf fire nibbling on mince pies and drinking hot tea. Whilst I love traditional mince pies, I’m always on the
Mincemeat Shortbread Bars Recipe by Niamh Mannion Read More »
We sell hundreds of jars of this Cranberry Sauce every Christmas, so it must be good! It isn’t just for turkey: we serve it with cheese and pâté, and I use it when cooking chicken, pork and sausages. This is a fast-cooked preserve so we usually recommend a shelf life of 2 months. Makes approximately
Cranberry Sauce Recipe from Fruit on the Table Cookbook Read More »
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