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Roast Carrot and Red Pepper Soup Recipe from The Ketogenic Cookbook

Roast Carrot and Red Pepper Soup Recipe by Roz Purcell

Two of my favourite veg are teamed together in this soup recipe, and both are great for your skin. Serves 6 Ingredients: – 4 carrots, cut into quarters – 4 sprigs of fresh thyme, leaves only – Sea salt and freshly ground black pepper – Rapeseed oil, for roasting and frying – 4 red bell peppers, deseeded and halved – 2 sweet red peppers, deseeded and …

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Kathleen’s Christmas Pudding – Traditional Christmas Pudding Recipe by Pastry Chef Orna Larkin of the InterContinental Dublin

What is Christmas without the rich fruity goodness of a traditional pudding? This lovely recipe by the InterContinenal Dublin’s Pastry Chef, Orna Larkin will ensure you can impress with this festive classic. Named Kathleen’s Christmas Pudding in an ode to Orna’s much adored Grandmother we think it sounds every bit as delicious as it looks. …

Kathleen’s Christmas Pudding – Traditional Christmas Pudding Recipe by Pastry Chef Orna Larkin of the InterContinental Dublin Read More »

Almond Milk Porridge Recipe

Almond Milk Porridge Recipe with Poached Pear, Blackberry Compote & Almond by Keith Doyle from Fuel Café

A delicious dairy free Autumn porridge using seasonal blackberries & pears. A perfect warming bowl for the cold mornings creeping in. This recipe was created by Keith Doyle of Fuel Café Clontarf and serves two people. Ingredients: For the porridge – 50g porridge oats – 500ml almond milk – 200ml water – Pinch of salt For …

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Moroccan Scramble Recipe

Moroccan Scramble Eggs Recipe with Merguez Sausages From The Good Vibes Cookbook

Spice up your breakfast with some Middle Eastern flavours. You’ll find merguez (spiced lamb sausages) at your local halal butcher. One of my favourites, they’re a bit like lamb- flavoured chorizo. We love Moroccan food and, of course, Moroccan surf. It’s a fantastic country to explore, with warmer water, waves and stacks of colour and …

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Chicken and Gnocchi Recipe with Pancetta by Chef Kevin Curran from The Keadeen Hotel

This Chicken and Gnocchi Recipe with Pancetta was created by Chef Kevin Curran from The Keadeen Hotel. Ingredients: – 2 Medium Size Free Range Chicken Supremes – 200g Gnocchi Pasta – ½ Pint Cream – 3oz Butter – 4 Sprigs Flat Parsley – 1 Chicken Stock Cube – 1 Clove Garlic, Sliced – 50g Smoked …

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Baked Plums Recipe

Kale Sauce and Salad with Baked Plums Recipe from a Matter of Nourishment

A simple and easy to make salad characterised by a few sweet plums and some tasty camembert – perfect match with a slightly bitter kale sauce and a slice of toasted sourdough bread. A good way to celebrate plums’ season and ease the transition into a new season that is just around the corner. Ingredients: …

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Irish Sea Trout Recipe

Pan-Fried Irish Sea Trout Recipe by Chef Igor Cikarev from the gibson hotel

Pan-fried Irish Sea Trout with Sweet and Sour Cabbage, Potato Fondant, Pak Choi, Panko Oyster, Santos Tomatoes, Vanilla Veloute. This recipe was created by Chef Igor Cikarev and serves four people. Ingredients: Fish – 4 portions of Irish sea trout fillet Cabbage – 1/4 white cabbage, small, finely chopped – 10g salt – 50ml seasame …

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Prawn Cocktail Recipe

Classic Prawn Cocktail Recipe From Chef Kevin Curran From The Keadeen Hotel

This classic prawn cocktail recipe was created by Chef Kevin Curran from the Keadeen Hotel in Co.Kildare. Ingredients: – 6 – 8oz Peeled & deveined Dublin Bay Prawns or shrimps – 1 Lemon – ½ Pint mayonnaise – 1 tbsp horseradish – ½ Shot of brandy – 5g Paprika – 2 tbsp of ketchup – 2 Heads …

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Plaice Bonne Femme Recipe

Plaice Bonne Femme Recipe From Chef Kevin Curran From The Keadeen Hotel

This Plaice Bonne Femme recipe was created by Chef Kevin Curran from the Keadeen Hotel in Co.Kildare. This recipe serves 2 people. Note: Any White Flat Fish can be used in this dish. I’ve used Plaice as it can be bought in most Fishmongers. Ingredients: – 6oz Skinless plaice fillet – 2oz French beans – …

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boquiera 1

Scallops with Rosti, Passionfruit, Carrot and Almond Tapas Recipe by Matt Fuller

Matt Fuller of Boqueria shares this delicious recipe for Scallops with Rosti, Passionfruit, Carrot and Almond, the perfect Spanish-inspired dish to create a World Tapas Day celebratory meal at home. Ingredients: Rosti: – 350g peeled potatoes, blanched in boiling water for ten minutes – 75g butter Carrot Puree: – 3 small carrots – 20g butter …

Scallops with Rosti, Passionfruit, Carrot and Almond Tapas Recipe by Matt Fuller Read More »

Stuffed Seabass Recipe

Stuffed Seabass Recipe With Crab From Chef Kevin Curran From The Keadeen Hotel

This delicious recipe for Stuffed Seabass recipe with crab was created by Chef Kevin Curran from The Keadeen Hotel in Co.Kildare and it a perfect option for a light dinner. Ingredients: – 2 Whole Seabass – 100g Crabmeat – 50g Finely Diced Carrots – 50g Finely Diced Shallot – ½ Clove Garlic, Minced – 10g …

Stuffed Seabass Recipe With Crab From Chef Kevin Curran From The Keadeen Hotel Read More »

Egg White Muffins Recipe

Egg White Muffins Recipe from Hooked Restaurant, Bord Bia Just Ask Restaurant of the Month June 2018

This summer, Hooked Restaurant was named as one of Bord Bia’s Just Ask Restaurant of the Month winners. Selected by food writer Georgina Campbell and Bord Bia, the Just Ask Restaurant of the Month rewards eateries across Ireland that exhibit best practices in showing transparency in the sourcing of the food on their menus. To celebrate …

Egg White Muffins Recipe from Hooked Restaurant, Bord Bia Just Ask Restaurant of the Month June 2018 Read More »

Peach Caprese

Peach Caprese Recipe From Magnolia Table By Joanna Gaines

When summer is at its height and the peaches are so ripe that you can smell their sweet aroma just by walking by, it’s time for this bright salad—a fun twist on the traditional caprese salad of mozzarella, tomatoes, and basil. This version is really lovely, both from a flavor and visual standpoint, and it …

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Spicy Chicken Recipe

Siúcra x Catherine Fulvio Spicy Chicken Recipe With Coriander and Radish Sandwich Towers

Siúcra and Catherine Fulvio’s recipe for Spicy Chicken, Coriander and Radish Sandwich Towers are perfect for a high tea or a special event this summer season. Dainty and flavourful, everyone loves to indulge in tiny bites of traditional tea sandwiches and this is the perfect recipe to recreate for your guests! This recipe makes 12 …

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Cured Salmon Recipe With White Asparagus by Chef Colin McKee at Harvey’s Point

This Cured Salmon recipe with White Asparagus, Radish and Lovage Essence was created by Chef Colin McKee At Harvey’s Point. For the Cured Salmon Ingredients: – 650ml of water – 100g rock salt – 200g sugar – 1 tbsp black peppercorns – 5g star anise – 3 whole cloves – 2 juniper berries – ½ …

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Lamb and Penne Gratin with Courgettes and Two Cheeses Recipe by Chef Mark Moriarty

Lamb and Penne Gratin with Courgettes and Two Cheeses Recipe

This lamb and penne recipe is a simple dish to utilise the leftovers of a Sunday roast and is a balanced, tasty and quick recipe, ideal for busy midweek cookery. If you don’t have leftover roast lamb, minced lamb is perfect here too and just as easy! Serves 4 Ingredients: – 350g leftover cooked leg of …

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Baked Salmon with Crispy Seaweed, Poached Egg and Asparagus Recipe from the Mindful Chef

Baked Salmon Recipe with Crispy Seaweed, Poached Egg and Asparagus Recipe from the Mindful Chef Cookbook

We’re really excited to be using crisp seaweed sprinkled over sustainably sourced salmon, accompanied by asparagus topped with a poached egg. Seaweed contains more vitamins and minerals than any other food group, so it’s a fantastic nutrient boost and a great addition to this salmon recipe. Ingredients: – 400ml boiling water – 80g millet – …

Baked Salmon Recipe with Crispy Seaweed, Poached Egg and Asparagus Recipe from the Mindful Chef Cookbook Read More »

Spinach Falafels with Coconut Harissa Sauce and Zingy Kale Salad Recipe from Mindful Chef

Spinach Falafel Recipe with Coconut Harissa Sauce and Zingy Kale Salad from the Mindful Chef Cookbook

This spinach and chickpea falafel recipe is really easy to make and is served with a zingy kale, avocado and pomegranate salad and drizzled with apple cider vinegar, which can help detox the body. Ingredients: – 240g drained chickpeas – 100g spinach – 2 tbsp chickpea flour – Olive oil – 80g kale – ½ …

Spinach Falafel Recipe with Coconut Harissa Sauce and Zingy Kale Salad from the Mindful Chef Cookbook Read More »

Rosemary Lamb Recipe from Mindful Chef

Rosemary Lamb Recipe with Italian Cannellini Beans and Kale Crisps from the Mindful Chef Cookbook

For this Italian inspired succulent lamb recipe, we’ve baked leafy green kale to make delicious crisps, an excellent source of beta-carotene, vitamins C and K. Ingredients: – 2 garlic cloves – 1 red onion – 3 sprigs of fresh rosemary – 150g cherry tomatoes – 60g kale – 40g sun-dried tomatoes – Olive oil – …

Rosemary Lamb Recipe with Italian Cannellini Beans and Kale Crisps from the Mindful Chef Cookbook Read More »

Neven Maguire Brownie feature

Raspberry Chocolate Brownie Recipe with Salted Caramel Sauce by Neven Maguire

There is definitely something about chocolate that’s addictive. It contains several stimulants, including caffeine and pleasure-inducing endorphins. This is an intensely chocolatey brownie recipe, which gets smothered in a salted caramel sauce. If the brownies have gone cold and you want to heat them up in a hurry, pour over some of the sauce and …

Raspberry Chocolate Brownie Recipe with Salted Caramel Sauce by Neven Maguire Read More »