Award Winning Food, Drink & Travel Magazine

TheTaste.ie

Chef Recipes

Fish Cakes Recipe

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 mash potato plain – 600g Gubbeen chorizo, chopped and roasted off – 100g butter – 4 bunches of spring onion, sliced, …

Gubbeen Chorizo and Cod Fish Cakes Recipe by Chef Chad Byrne at The Brehon Read More »

Honey Mustard and Treacle Glazed Ham Recipe By Chef Chad Byrne of The Brehon

Honey Mustard and Treacle Glazed Ham Recipe By Chef Chad Byrne of The Brehon

The finest Honey Mustard and Treacle glazed ham recipe. Always best to soak the ham the night before, just submerge in cold water ,will take the saltiness away! Make sure to discard water after soaking. We promise your family and friends will love this one at the festive dinner table. Ingredients: – 3½ -4kg/7lb 10oz-9lb …

Honey Mustard and Treacle Glazed Ham Recipe By Chef Chad Byrne of The Brehon Read More »

Comeragh Mountain Lamb Recipe by Chef Jenny Flynn at Faithlegg Hotel

Comeragh Mountain Lamb Recipe by Chef Jenny Flynn at Faithlegg Hotel

Comeragh Mountain Lamb Marinated in Heather with Sweet Heart Cabbage and Wild Garlic Oil Recipe by Chef Jenny Flynn at Faithlegg Hotel. Comeragh mountain lamb is unique in its flavour, the mountain presents a larder of coarse terrain that transfers to the fat and meat of the lamb. It is not so much as spring …

Comeragh Mountain Lamb Recipe by Chef Jenny Flynn at Faithlegg Hotel Read More »

Scallops Ceviche Recipe By Chef Zsolt Zakar At Lobstar Restaurant

Scallops Ceviche Recipe By Chef Zsolt Zakar At Lobstar Restaurant

This Scallops Ceviche Recipe By Chef Zsolt Zakar At Lobstar Restaurant, it is fresh, vibrant and perfumed with the aniseed aromas and flavours of thinly shaved fennel. A seafood dish typically made from fresh raw fish cured in citrus juices, such as lemon or lime. Here Chef Zsolt Zakar adds a touch of sophistication with fresh Irish hand dive …

Scallops Ceviche Recipe By Chef Zsolt Zakar At Lobstar Restaurant Read More »

Siúcra x Catherine Fulvio’s Greek Style Butterflied Leg of Lamb with Chimichurri Recipe

Siúcra x Catherine Fulvio’s Greek Style Butterflied Leg of Lamb with Chimichurri Recipe

Siúcra x Catherine Fulvio’s Greek Style Butterflied Leg of Lamb with Chimichurri Recipe. It’s time to get the family around and dress the table to impress by serving up this scrumptious Greek Style Butterflied Leg of Lamb with Chimichurri, courtesy of Siúcra and Catherine Fulvio. Bursting with buttery flavour, the lamb is sure to melt in …

Siúcra x Catherine Fulvio’s Greek Style Butterflied Leg of Lamb with Chimichurri Recipe Read More »

Raspberry Cheesecake Macaron By Chef Orna Larkin at Intercontinental Dublin

Raspberry Cheesecake Macaron Recipe By Chef Orna Larkin at Intercontinental Dublin

This Raspberry Cheesecake Macaron Recipe By Chef Orna Larkin at The Intercontinental Dublin, is a beautiful and delicate dessert recipe, with a perfect pink macaron, filled with an indulgent, creamy raspberry and white chocolate cheesecake filling, complimented with raspberry sorbet and fresh raspberries. A true berry and dessert lover’s dream. Pink Macaron Ingredients: – 400g …

Raspberry Cheesecake Macaron Recipe By Chef Orna Larkin at Intercontinental Dublin Read More »

Orzo Pasta Recipe By Chef Anthony Duggan at Druids Glen Hotel

Orzo Pasta Recipe By Chef Anthony Duggan at Druids Glen Hotel

This creamy Orzo Pasta Recipe By Chef Anthony Duggan at Druids Glen Hotel and Golf Resort, has all the elements of comfort food at its best. Perfectly cooked orzo pasta, with great flavours in a creamy sauce, served with a meaty Italian sausage. Nothing better than to enjoy great food, in a cold evening with friends …

Orzo Pasta Recipe By Chef Anthony Duggan at Druids Glen Hotel Read More »

Torched Fresh Mackerel Recipe By Chef Peter Byrne At Hugo’s Restaurant

Torched Fresh Mackerel Recipe By Chef Peter Byrne At Hugo’s Restaurant

Torched Fresh Mackerel, Pickled Kohlrabi, Cuinneog Natural Buttermilk & Dill Oil Recipe by Peter Byrne At Hugo’s Restaurant. This beautiful and fresh mackerel recipe, has all the perfectly balanced flavours of seafood, citrus, dill, pickles and buttermilk, on a very clean and refined dish. A subtle confidence in all great Irish quality ingredients by Chef Peter …

Torched Fresh Mackerel Recipe By Chef Peter Byrne At Hugo’s Restaurant Read More »

Brown Sugar Tart With Apple And Oats Recipe by Head Chef Cormac McCreary at Sheen Falls Lodge

Brown Sugar Tart With Apple And Oats Recipe by Head Chef Cormac McCreary at Sheen Falls Lodge

This fabulous Brown Sugar Tart With Apple And Oats Recipe by Head Chef Cormac McCreary at Sheen Falls Lodge, promise to satisfy all your sweet tooth cravings. Beautifully crispy apple crumble, velvety apple puree, tart apple wedges, sweetness from cloud like meringues and nutty oat ice cream. Ingredients: – 1 tart – 5g oat crumble …

Brown Sugar Tart With Apple And Oats Recipe by Head Chef Cormac McCreary at Sheen Falls Lodge Read More »

Valentine’s Breakfast Waffle Recipe by Chef Jeeny Maltese

Valentine’s Breakfast Waffle Recipe by Chef Jeeny Maltese

Valentine’s Breakfast Waffle Recipe. Nothing better than breakfast in bed to spoil someone! This easy recipe made with whole wheat flour and maple syrup, it is the perfect recipe to start the day with energy and a spring in your step! Ingredients: (12 waffles) – 2 eggs – 375 ml any milk (1 1/2 cups) …

Valentine’s Breakfast Waffle Recipe by Chef Jeeny Maltese Read More »

Pan Fried Stonebass Recipe by Head Chef Cormac McCreary at Sheen Falls Lodge

Looking for a dinner to impress. Serving 10, this Pan Fried Stonebass Recipe by Head Chef Cormac McCreary at Sheen Falls Lodge is perfect for a dinner party. Ingredients: – 120g Stone Bass fillet – 20g bouillabaisse – 1g baby red pepper – 20g ratatouille – 1 half baby courgette – 10kg tomato puree – …

Pan Fried Stonebass Recipe by Head Chef Cormac McCreary at Sheen Falls Lodge Read More »

Artichoke & Potato Soup Recipe

Jerusalem Artichoke & Potato Soup Recipe by Chef Igor Cikarev at the gibson hotel

Say hello to the perfect winter warmer this season, as executive head chef of the gibson hotel, Igor Cikarev, serves up Jerusalem artichoke and potato soup. This deliciously moreish and hearty vegetable soup comes topped with crispy artichoke flakes and herbaceous chive oil. The potatoes give the soup a creamy texture to keep you fuller …

Jerusalem Artichoke & Potato Soup Recipe by Chef Igor Cikarev at the gibson hotel Read More »

Duck Breast Recipe

Duck Breast Recipe by Chef Dean Butler at The Fitzwilliam Hotel Belfast

This duck breast recipe was created by Head Chef Dean Butler at the Fitzwilliam Hotel in Belfast. Perfect for the colder months, cosy up with this autumnal dish. Ingredients: – 4 duck breasts – 200g quinoa – 8 medium red beetroot – 12 blackberries – 6 shallots – 1l chicken stock – 100ml red wine …

Duck Breast Recipe by Chef Dean Butler at The Fitzwilliam Hotel Belfast Read More »

Crispy Lamb Scotch Egg Recipe by Chef Igor Cikarev at the gibson hotel

This crispy lamb scotch egg recipe is perfect for budding cooks to try their hands at. Created by Chef Igor Cikarev at the gibson hotel in Dublin, be sure to add this to your summer cooking list. Ingredients: Scotch Eggs – 6 quail eggs – 200g of plain lamb mince – 1 sprig of thyme …

Crispy Lamb Scotch Egg Recipe by Chef Igor Cikarev at the gibson hotel Read More »

Flourless Chocolate Cake

Flourless Chocolate Cake by Masterson’s Steakhouse & Wine Bar

The below recipe is Masterson’s signature Flourless Chocolate Cake. The perfect dessert for people of all ages and those with a gluten intolerance, this is sure to be a winner no matter the occasion. Ingredients: – 300g dark chocolate – 250g caster sugar – 300g ground almonds – 250g butter – 5ml vanilla extract – …

Flourless Chocolate Cake by Masterson’s Steakhouse & Wine Bar Read More »

Sea Bass Recipe

Sea Bass Recipe With Asparagus by Chef Gareth Mullins at The Marker Hotel

Embrace the summer with this Sea bass recipe with asparagus, champ mash and tomato pesto, which was created by Chef Gareth Mullins at The Marker Hotel. Ingredients: – 4 fillets sea bass, scaled, pin boned and score the skin with a shape knife – Light olive oil – Juice of Lemon – 12 spears of …

Sea Bass Recipe With Asparagus by Chef Gareth Mullins at The Marker Hotel Read More »

Unmissable Wine Dinner

Roasted Bone Marrow With Oxtail Recipe by Chef Ian Connolly at The Legal Eagle

This delicious and comforting roasted bone marrow with oxtail, snails, watercress and caper salad is the perfect dinner treat. Ingredients: – 2 Marrow bones, split lengthways, approx 6 inch – 1 Oxtail – 1 Onion – 3 carrots – 1 stick celery – 1 bulb garlic – 5 peppercorns – 2 Cups Red Wine – …

Roasted Bone Marrow With Oxtail Recipe by Chef Ian Connolly at The Legal Eagle Read More »

Monkfish Recipe

Monkfish Recipe With Asparagus and Garlic by Chef Gareth Smith of Michael’s Mount Merrion

I love this time of the year, when the wild garlic and asparagus seasons collide for a few glorious weeks. The local fishermen start going at it full pelt and the Irish growers are getting excited as their crops start sprouting their little heads up to soak up the spring sun. This is a light, …

Monkfish Recipe With Asparagus and Garlic by Chef Gareth Smith of Michael’s Mount Merrion Read More »

Refuel Salad Recipe by Chef Gareth Mullins at The Marker Hotel

This Refuel Salad by Chef Gareth Mullins at The Marker Hotel is the perfect dish for the summer months and serves four people – perfect for a little get-together with friends. Ingredients: – 12 pieces of sprouting broccoli – 1 small bag of baby spinach – 1 small bag of rocket leaves – 4 tbsp. …

Refuel Salad Recipe by Chef Gareth Mullins at The Marker Hotel Read More »

Gin Valley Chicken Supreme Recipe

Gin Valley Chicken Supreme Recipe by Chef Igor Cikarev at the gibson hotel

This Gin Valley Chicken Supreme recipe was created by Chef Igor Cikarev at the gibson hotel. Served with tenderstem broccoli, carrot puree, potato fondant, charred baby leek, shiitake and white truffle jus, this is the perfect dinner dish as we enter the summer months. Ingredients: Chicken supreme – 5 supremes – 50ml olive oil – …

Gin Valley Chicken Supreme Recipe by Chef Igor Cikarev at the gibson hotel Read More »