Recipes

This colourful Asian-inspired dish was adapted from a similar dish in my own book ‘From Tide To Table’ (out of print), and is very quick to prepare. It is important to cook the squid thoroughly for food safety, however be careful not to cook it for too long as it can become tough and chewy.
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This wonderfully summery dish comes from one of Ireland’s most original chefs, Paul Flynn, of the renowned restaurant and cookery school, The Tannery, in Dungarvan, West Waterford.
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These American pancakes are a bit like a light dropped scone or ‘pikelet’. The recipe is from a menu contributed to Truly Tasty by Peter Merrigan, head chef at Avoca Rathcoole, in County Dublin, who says, ”Remember cooking is all about enjoying yourself. Take your time, make mistakes – you can start again, but always use good ingredients.”
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Minestrone is so strongly associated with winter that it may come as a surprise that it is also eaten during the summer months. In warm weather, it is served at room temperature with a generous amount of fresh basil stirred into it. A special feature of this recipe is the big spoonful of sweet, rich sun-dried tomato paste that is added as the soup cooks. This soup thickens as it cools, becoming quite dense and not a bit brothy. Get a big spoon and dig in.
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This traditional recipe for Spicy Prawn Soup with Thai Herbs comes from Chef Taweesak Trakoolwattana (Tao), of the popular Thai restaurant Saba, on Clarendon Street, Dublin 2.
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