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Deanes EIPIC Restaurant

Pear and Elderflower Custard Tart Recipe by Chef Danni Barry

Pear and Elderflower Custard Tart Recipe by Chef Danni Barry

Elderflower is abundant in the summer in the Irish countryside. At EIPIC, we pick lots of it in season and then dry or pickle it for the autumn months. You could also make your own cordial which is great for adding to sparkling water or even Prosecco. It’s almost tropical floral flavour works really well …

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Scorched Cod Recipe by Chef Danni Barry of Deanes EIPIC

My Scorched Cod, Roasted and Pickled Cauliflower with Bone Sauce dish includes coastal greens. Myself and the team forage sea herbs from local Murlough Bay for the restaurant, if the coast isn’t available to you some samphire makes an excellent alternative or even some baby spinach. Sea purslane and Sea beets as seen in the …

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