Vodka cured atlantic salmon, avocado, ponzu sauce, pickled kohlrabi, radish, dill emulsion recipe. This is a stunning dish and it would create a big impact at a Christmas dinner party. Avocado purée rounds off...
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...
Poached & smoked salmon rillette recipe, with chive crème fraiche, baby capers, radish, watercress and dill mayo. This delicious starter or dinner dish is similar to a pâté, makes an impressive appetizer or light...
Pan Roast Salmon Fillet Recipe by Chef Igor From The Gibson Hotel with watercress purée, black salsify, fondant, santos tomatoes confit, goatsbridge caviar and lemon foam. Ingredients: Serves 4 – Fish 4 portions of...
Crispy Pork Cheeks Croquette Recipe by Chef Igor Cikarev at The Gibson Hotel, served with spiced apple compote, parsnip espuma and crushed hazelnuts. A playful dish to entice taste buds, with textures and flavours....
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...
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...
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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...
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,...
Glovers Alley by Andy McFadden is Dublin’s hottest new restaurant, and you can have a little taste of this exquisite fine dining establishment at home with Andy’s Scallop Recipe with Tomato, Radish and Dill....
This month, Lemon Tree Restaurant has been awarded Just Ask Restaurant of the Month. Selected by food writer Georgina Campbell and Bord Bia, the Just Ask Restaurant of the Month rewards eateries across Ireland that exhibit best...
This Confit of Duck Leg and Goose Foie Gras Ballotine recipe was created by Head Chef Philip Brazil for the upcoming Sheens Falls Lodge Supper Club this September. The dish is served with a...