This scallop recipe was created by chef JP McMahon of the Michelin-starred Aniar Restaurant in Galway. JP pairs the scallops with mussels cooked simply in white wine, onion, garlic and thyme, an oyster mayonnaise, a buttermilk foam, and poached, charred and grilled leeks – a true showcase of the spoils of the sea and the […]
Scallops Recipe with Mussels, Buttermilk and Leek by Chef JP McMahon Read More »
Search ‘Irish Food’ on Google Images and you’ll find it depicted predominately by stock-like pictures of soda bread, suspect Irish stew with chunks of indistinguishable grey meat, pallid bacon and boiled cabbage and various other riffs on potatoes. That’s all well and good, there are few that would turn down a hearty portion of their
What is Irish Food? The Country’s Top Chefs Define Our Nation’s Cuisine Read More »
Black Pudding and apple is a classic combination. You can make this as a light starter but adding an egg makes it a simple meal in minutes. Serves 2 Ingredients: – 2 eggs – 150g of black pudding – 1 Granny Smith apple – 15g of butter – 1 tbsp of apple syrup or honey
Warm Black Pudding and Apple Salad Recipe from A Cookbook Collection Read More »
Plaice is a flat fish, similar to flounder, found off the coast of Ireland. It’s a delicate, sweet, white-fleshed fish. For my money, it’s a more elegant fish than the renowned Dover sole. The recipe calls for Wondra flour, which is an important ingredient to chefs. If you use all-purpose flour to coat fish fillets,
Pan-Fried Plaice with Lemon Caper Brown Butter Recipe by Chef Cathal Armstrong Read More »
This scallop dish, created by John Nagle, Executive Head Chef at Dunboyne Castle Hotel & Spa, has featured on the menu at the Hotel’s award winning 2 AA Rosette IVY Restaurant. The scallops are from the West Coast of Ireland, where John is originally from and all other ingredients are locally sourced. Building a dish
West Coast Scallops Dish Recipe by Chef John Nagle of Dunboyne Castle Hotel Read More »
This is my mammy’s Irish Lamb Stew recipe, God rest her soul. She would always prepare this on very cold winter nights when your hands were cold, your nose was cold and your feet were cold. You would be warmed up in no time at all from the feet upwards. I know that using a
Irish Lamb Stew Recipe by Oliver McCabe Read More »
This butter bean stew is packed full of gutsy flavours, but it all depends on making a good tomato sauce. I find that the whole peeled plum tomatoes in a can are a superior product and much better value than canned chopped tomatoes. I will also pay a little extra for a more authentic-looking Italian
Seared Lamb Chops with Mediterranean Butter Bean Stew Recipe by Dáithí Ó Sé Read More »
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