The Future of Food – What We Can Expect in 2019 and Beyond
Food has long been something more than simple sustenance for us. Yes, it sustains us, gives us life and is a basic human need. But today food means so much more. It is a...
Tagged: Chef Chad Byrne
Spiced Lamb Recipe by Chef Chad Byrne of The Brehon
Ingredients For the lamb – 1x Boned leg of lamb open nor rolled (optional to salt the lamb) – 1.5kg Rock salt Salt mix – 10 pods popped Black cardamom -1 tbsp Pink peppercorns...
Relishing The Quality of Natural Produce – The Eve’s Leaves Story
Yvonne McKay, aka Eve, the creator and owner of Eve’s Leaves, first began her food journey thirty years ago, when her first child started to eat solid foods: “I started to really think about what...
Figs And Cordal Goat’s Cheese Recipe by Chef Chad Byrne at The Brehon
Get a taste of Kerry with this delicious figs and Cordal goat’s cheese recipe with goji berries and spiced pomegranate dressing – a true taste of summer. Ingredients: – 8 figs, sliced – 180g...
Charred Halibut Recipe by Chef Chad Byrne at The Brehon
This charred halibut recipe with greens and fresh tomato salad is the perfect dish for the summer months and was created by Chef Chad Byrne at The Brehon Hotel in Killarney. Ingredients: – Mixed...
Zingy Smoked Goat With Ewe’s Milk Recipe by Chef Chad Byrne at The Brehon
Don’t be put off by the apparent oddness of this Zingy Smoked Goat with Ewe’s Milk Recipe created by Chef Chad Byrne at Danu at The Brehon in Killarney. This creative dish is sure...
Gubbeen Chorizo and Cod Fish Cakes Recipe by Chef Chad Byrne at The Brehon
This Gubbeen Chorizo and Cod Fish Cakes recipe with Roast Garlic and Lemon Mayo by Chef Chad Byrne at The Brehon Hotel is the perfect treat for lunch or dinner. Ingredients: – 2kg of...
Poached Eggs Recipe by Chef Chad Byrne at The Brehon
Make brunch at home with this perfectly tasty poached eggs recipe with humus and red pepper and walnut relish. Created by Chef Chad Byrne at The Brehon Killarney, treat your friends and family to...
Belly of Pork With Apple Purée Recipe by Chef Chad Byrne at The Brehon
This Belly of Pork recipe with apple puree, crackling and Jack McCarthy pudding was created by Chef Chad Byrne at The Brehon Hotel. It’s the perfect warming dinner dish. Ingredients: Pork Belly – 5oog...
Crispy Fried Spiced Cauliflower Recipe by Chef Chad Byrne at The Brehon
This crispy fried spiced cauliflower with almond and cauliflower heart purée is the perfect dish for the vegan/vegetarian in your life. Created by Chef Chad Byrne at The Brehon Hotel in Killarney, this dish...
Glazed Salmon, Avocado and Black Garlic Recipe by Chef Chad Byrne at The Brehon
The perfect dish for those with a particular love for salmon, this glazed salmon, avocado and back garlic recipe by Chef Chad Byrne at The Brehon is a delicious addition to your own personal...
Fingerling Spuds Recipe by Chef Chad Byrne at The Brehon
This Fingerling Spuds recipe from Chef Chad Byrne at The Brehon hotel in Killarney is the perfect addition to your January dinner menu. Made with crab and cottage cheese, what’s not to love. Ingredients:...
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...
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...
Fried Frivole with Toasted Almonds Recipe by Chef Chad Byrne at The Brehon
This Fried Frivole (mini cabbage) recipe from Chef Chad Byrne at The Brehon is made using toasted almonds, chick peas, chorizo and sour cream or some cordal goat’s cheese. This is the simplest and...
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...
Cromane Mussels Recipe with Smokey Onion and Ancho Chill by Chef Chad Byrne
This Cromane Mussels recipe is something a little different to traditional moules mariniére and is sure to impress your dinner guests as a starter or light main course. Ingredients: – 1 centre heart of...
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...
Brandy Snap Basket Recipe by The Chefs at The Brehon
You can’t beat a simple classic and this Brandy Snap Basket is the perfect dessert for some quick and easy indulgence. Utilising fresh fruit, cream and custard, the brandy snap recipe was devised by...
Mythical Charm and Magical Food – The Brehon, Killarney Review
Did you know that the mythical land of Tír na Nóg was said to have been based on the awe-inspiring Lakes of Killarney? Lough Leane, translated as the lake of youth, draws thousands of...