Found 301 matches, showing 86 -
Flahavans mille feuilles flapjacks with lemon cream
A recipe prepared by Derry Clarke of L'Ecrivain for the Irish Food Writers Guild Awards 2011
ONeills Dry Cured Bacon salad with figs and an apple & honey dressing
This lovely dish was created by Derry Clarke of the acclaimed Dublin restaurant, L'Ecrivain, for the lunch held to celebrated the Irish Food Writers Guild Awards 2011 - which showcased all of the award-winning products. Although served as starter or ‘between course’ on this occasion, the quantities are generous and this would easily make a summery main course to serve at least four. It would also be good as part of a buffet selection for a party, served on a platter.
Shepherds Pie wth Watercress Champ
Comfort food at its best, this recipe is from chef Antony Worrall Thompson, who is “… a huge fan of watercress; its distinctive mustardy flavour suits a variety of different dishes, from meat, fish and stir fries to soups and salads.” This pie should be made with lamb, he says, hence the reference to shepherds, but traditionally it was normally made with the leftovers of the Sunday joint whatever that happened to be. “I often serve a variation on the classic using cauliflower cheese instead of mashed potato which is lower in carbohydrate. However, there’s really no comparison for the real thing - just serve a big dollop and enjoy!”
Corned Beef and Colcannon With Maple Roasted Carrots
This recipe is from Paul Flynn’s cookbook, Second Helpings, Further Irish Adventures with Food (ISBN 1-903464-84-6). Paul is proprietor-chef of the renowned restaurant and cookery school, The Tannery, in Dungarvan, Co Waterford, and has for many years been well known for his commitment to using local produce.
Rhubarb Bread and Butter Pudding
Although not officially classed as a fruit, rhubarb is usually seen as the first fruit of the Irish gardening year and is available (forced) from February onwards. It makes a pretty and deliciously refreshing late winter/early spring treat, and is then available throughout the summer, when it makes one of the easiest and most popular cottage garden ‘fruits’. This unusual hot dessert is from A Year at Ballymaloe Cookery School, by Darina Allen (ISBN 978-1-85626-709-0)