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...
Cliff Academy: Lesley Keogh’s Smoked salmon pâté The west coast of Ireland is famous for its quality traditional smoked salmon. Beautiful served on its own, you can also give it a twist with thi...
You can put away the frying pan because it’s time for Shin of beef served with beetroot and bone marrow gremolata. Servings 4-6 people The Brine 4 litres water 400g salt 150g sugar 400ml black ...
“Our Bacon & Cabbage Terrine is always a hit, this is a different slant on an old favourite Irish dish. When it comes to sauces, there is absolutely no need to use flour as a thickening agent, I h...
It makes a pretty and deliciously refreshing late winter/early spring treat. Bread and Butter Pudding is also delicious with apple and cinnamon, or even mixed spice… try gooseberry and elderflower as ...
This Christmas Pudding is gorgeous… give it a try!! Main Ingredients. 110g Breadcrumbs 225g Suet 225g Ruscavado Sugar 110g Flour Pinch Baking Powder 1teasp Mixed Spice 1/2 teasp Nutmeg 1/2teasp...
The festive season is fast approaching with only four more weeks until Christmas Day! Why not break away from tradition this year and instead of baking a Christmas Pudding for dessert, bake a Gin &...
We sat with Chef Emmett McCourt whilst he visited Toronto for The Royal Agriculture Winter Fair! Chef Emmett tells us the story on his culinary journey and what prompted him to write Feast or Famine&#...
Halloween isn’t your typical celebration. And, Halloween food isn’t exactly ‘normal’ either. Fact: we owe Halloween to Ireland. This is the autumn festival when, as my ancestors believed, the ghosts o...
Stephen Jeffers is a very well-known culinary figure in Ireland. Stephen thrives on teaching and sharing with everyone his knowledge and talents. TOMATO SALAD This salad can be changed in so my ways. ...
