Chef

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 »

Wine Producers’ Weekend at Knockranny House Hotel February 26th – 27th, 2016

Knockranny House Hotel hosts one of their informative and enjoyable Wine Producers’ Weekends this January, featuring walk around tastings, wine clinics, masterclasses from specific producers and wonderful menus at a tasting dinner in La Fougère to accompany some of these producers’ finest wines, designed by Knockranny’s talented Chef, Seamus Commons. Running on Friday 26th and …

Wine Producers’ Weekend at Knockranny House Hotel February 26th – 27th, 2016 Read More »

Salmon Tartar, Compressed Cucumber, Radish, Avocado by Grainne O’Keefe of Pichet Restaurant

Salmon Tartar, Compressed Cucumber, Radish, Avocado by Grainne O’Keefe of Pichet Restaurant

Salmon Tartar Recipe by Grainne O’Keefe of Pichet Pichet Restaurant, Trinity Street, Dublin 2 Tel: 01- 6771060 SALMON TARTAR, COMPRESSED CUCUMBER, RADISH, AVOCADO
 INGREDIENTS 
- 500g salmon fillet 
- 1 orange 
- 1 lime 
- 1 lemon 
- 25g dill 
- 60g sugar 
- 40g coarse salt
 METHOD
 Zest the lemon, lime & orange & …

Salmon Tartar, Compressed Cucumber, Radish, Avocado by Grainne O’Keefe of Pichet Restaurant Read More »