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Chad Byrne Danu at the Brehon

Apple Jelly With Coconut Sorbet Recipe by Chef Chad Byrne at The Brehon

The perfect fresh dish to kick off your 2018, this Apple Jelly with Coconut Sorbet recipe was created by Chef Chad Byrne at The Brehon Hotel in Killarney. Ingredients: Jelly – 500g apple juice – The zest of one lemon – 1 knuckle ginger microplained – 6 cups sugar Coconut Sorbet – 1 350g can …

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Roast Duck With Mustarda Veloute Recipe by Chef Chad Byrne at The Brehon

This Roast Duck recipe with Mustarda Veloute and a fine herb sauce is the perfect Christmas alternative to Turkey and Ham. As a chef after portioning a thousand turkey and hams over the festive season, it’s the last thing I want to eat on Christmas day, which is why this Roast Duck dish is so …

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Posh-Jambon Persille with Gribche Recipe by Chef Chad Byrne at The Brehon

This Posh-Jambon Persille with Gribche, or Pressed Jellied Boiled Ham with Tartar and Chopped Eggs, is an ideal recipe to make with your Christmas Day lunch leftovers. The amount of ham you have leftover from the big day will determine the size of the moulds you should you for this dish, which will go down …

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Christmas Puff Pastry Parcels Recipe by Chef Chad Byrne at The Brehon

This recipe is the perfect dish for using up those extra Christmas Day leftovers. Upgrade your St. Stephen’s Day with these festive puff pastry parcels, with a base of creamy potato gratin or some leftover roast potatoes mixed with a dollop of cream. Ingredients: – 300g potato (leftovers work very well) – 100g strong cheddar …

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Mango and Passion Fruit Parfait Recipe by The Chefs at The Brehon

This Mango and Passion Fruit Parfait with honeycomb space rocks is an Intergalactic-plenetary Beastie Boys Homage, created by the Chefs at The Brehon in Killarney. For this recipe, chop up some seasonal fruit. Used here were some Kumquats, Plums and Blackberries. However, for the summer months, berries and peaches are the perfect match. Ingredients: Mango …

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Poached Cod

Poached Cod in Saffron Cream Sauce Recipe by Chef Chad Byrne

This Poached Cod in Saffron Cream Sauce Recipe was created by Chad Byrne, head chef at Danu at The Brehon Hotel, Killarney. A beautifully presented dish bursting with flavour, this is the perfect meal for September. Ingredients: – 4 Cod fillets, pinned and trimmed into 180gr pieces (cured for 20 mins; season with salt and …

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