The perfect dish for those with a particular love for salmon, this glazed salmon, avocado and back garlic recipe by Chef Chad Byrne at The Brehon is a delicious addition to your own personal cookbook. Ingredients: Salmon – 4 pieces of salmon, 100g each – Salt – Drop of oil, to fry Marinade – 60g […]
Glazed Salmon, Avocado and Black Garlic Recipe by Chef Chad Byrne at The Brehon Read More »
This Posh-Jambon Persille with Gribche, or Pressed Jellied Boiled Ham with Tartar and Chopped Eggs, is an ideal recipe to make with your Christmas Day lunch leftovers. The amount of ham you have leftover from the big day will determine the size of the moulds you should you for this dish, which will go down
Posh-Jambon Persille with Gribche Recipe by Chef Chad Byrne at The Brehon Read More »
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