Peter Clifford

Rhubarb and Redcurrant Terrine with Goat Cheese Ice Cream Recipe by Peter Clifford

Rhubarb and Redcurrant Terrine with Goat Cheese Ice Cream Recipe by Peter Clifford

This dessert is not only visually appealing, it offers a great balance of flavours and a delicate yet different ice cream that will pleasantly surprise your guests. Serves 6 Ingredients: For the Rhubarb and Redcurrant Terrine – 7 to 8 g gelatin (approximately 3 leaves) – 300 ml water – 300 g caster sugar – 2 star anise – 1 slice orange flesh, pith …

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Pan-Fried Scallops with Fried Egg, Brioche, Mushrooms and Beurre Blanc Recipe by Peter Clifford

Pan-Fried Scallops with Fried Egg, Brioche, Mushrooms and Beurre Blanc Recipe by Peter Clifford

This is an excellent way to prepare pan-fry scallops with ingredients that will match and highlight their delicate taste. Serves 2 Ingredients: For the Beurre Blanc – 1 shallot, finely chopped – 50 ml white wine vinegar – 50 ml white wine – 50 ml water – 120 g cold unsalted butter, cut into small chunks For the Brioche, Mushrooms, Eggs and Scallops – 1 …

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Stew of Clonakilty Black Ppudding with Flageolet Beans and Home-made Sausages Recipe by Peter Clifford

Stew of Clonakilty Black Pudding with Flageolet Beans and Sausages Recipe by Peter Clifford

This hearty stew is ideal for the season. Enjoy its mix of flavours and textures and warm up with a comforting bowl. Serves 4 Ingredients: – 300 grams flageolet beans – 1 medium onion, diced – 2 cloves garlic, crushed – 1 knob of butter – 25 g smoked bacon lardons – 1 litre chicken stock – 1 bunch of tied herbs (sage, …

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