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Warm goat’s cheese with honey and figs
The perfect option for a starter for four or main for two. Serves 2 – 4 Ingredients 4 x goat’s cheese crottin 2 fresh figs cut into 8 pieces 2 tablespoon of honey 4 tablespoons of seedless grapes Micro herbs Method 1. Place goats cheese in a hot oven for 4 minutes. 2. To make […]
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Loin of venison with butternut squash, beetroot, sprout cups, orange gel and oak-smoked oatmeal crumble
Have a taste of exquisite fine dining with this elegant dish. Serves 6 – 8 Ingredients Venison saddle – if possible, get your local butcher to prepare the venison into 8 portions and to keep the venison bones and trimmings, as you will need these for the sauce. Game jus 2kg of bone from the […]
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Crispy wild mushroom risotto balls with leek and smoked bacon
Smoked bacon, leek and thyme help flavour these risotto balls flecked with fresh and dried wild mushrooms. Serves 6 – 8 Ingredients 25g dried cep or porcini mushrooms 75g unsalted butter 2 leeks, finely chopped 100g piece rindless smoked bacon (finely diced) 225g mixed mushrooms (sliced, such as shitake, chestnut, chantarelle and oyster) 2l vegetable […]
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The story of potato
When the Irish potato – as the Solanum tuberosum is widely known – was first introduced to these shores in 1586, it was initially thought of as animal feed. But we Irish quickly developed a love of the spud, which can be as delicious as it is nutritious. It is an excellent source of digestible […]
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The story of seaweed
Ireland has a rich heritage of harvesting and eating all sorts of “sea vegetables”, as leaders in the recent culinary revival of seaweeds prefer to call them. Carrageen was a traditional base for wobbly, jelly-style puddings. Sleabhac (nori) was known as a powerful folk tonic, an aphrodisiac and a treatment for gout, and pickled sleabhac […]
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Brown Bread ~
Brown Bread ~ This is our family recipe for Brown Bread…. the aroma in the kitchen is amazing… it is filled with goodness, give it a try and share your comments ~ Enjoy…. Healthy Brown Bread Ingredients: WholeWheat Flour – 4 cups Wheat Germ – 1/2 cup Oat Bran or Wheat Bran – 1 cup […]
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Roast Leg of Lamb with Spicy Topping ~ A great recipe to spice up your Sunday roast!
Roast Leg of Lamb with Spicy Topping – A great recipe to spice up your Sunday roast! Serves 10-12 Preparation time: 90 minutes Ingredients 1 leg of lamb approx. 2 ½kgs Salt and freshly ground black pepper Spice Mixture 1 tablesp. ground turmeric 1 tablesp. ground cumin 1/2 teasp. chilli flakes 1 teasp. cayenne 1 […]
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Cashel House: Warm Cashel Mussels with Garlic, tomato & chilli
Cashel House: Warm Cashel mussels with garlic, tomato and chilli Mussels are one of the most abundant of all Irish shellfish and have been eaten here since ancient times. There are dishes devoted to them, and festivals dedicated to them. They’re even immortalised in the famous Dublin song, Molly Malone… As Molly wheels her wheelbarrow […]
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Shamrock Cupcakes… the kids will love these .. so will you….
Shamrock Cupcakes ….. the kids will love these…so will you…. Serves Makes 24 cupcakes Ingredients 200g caster sugar 200g soft butter 4 medium eggs 1tsp Irish cream liqueur (optional) 200g self-raising flour Frosting 1 pack green sugarpaste icing sugar 1 tub ready-made royal icing To Cook 2 x 12 cup muffin tins, 24 muffin cases […]
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Sticky Glazed Fillet of Ham with Champ and Redcurrant Sauce
Sticky Glazed Fillet of Ham with Champ and Redcurrant Sauce Left overs are great in sandwiches, quiches, frittatas, pies and pasta. Serves 8 with leftovers Cooking time: 2 Hours Ingredients 1 Bord Bia Quality Assured fillet of ham, approx. 2kg 1 small handful of black peppercorns 1 bay leaf 1 onion, peeled and chopped For […]