Found 301 matches, showing 166 -
Mixed Fruit Granola
This recipe from Kevin Dundon (of Dunbrody House Hotel) is a very versatile recipe, an assembly of mixed berry compôte, toasted granola and natural yoghurt. The compote is useful for both savoury and sweet dishes - Kevin also likes to serve a spoonful with some mild creamy goat’s cheese and some crostini as an instant starter. Depending on the season, you might like to use a mixture of berries which you have picked yourself, or see what your greengrocer or supermarket is offering; frozen berries can be used in winter.
Deep Filled Apple & Cranberry Crumble Pie
A crumble is a very traditional dessert but one which is always popular; this dessert from Kevin Dundon (of Dunbrody House Hotel) can be frozen very successfully until required at a later stage. This is a large tart with fruit and crumble topping rather than the simple fruit crumble familiar to many of us at home, but the oat topping is versatile and could also be used on other simpler variations.
Easy Mung Lentil Curry
This Easy Mung Lentil Curry from Anjum’s New Indian (Quadrille paperback, €19.50 is a tasty vegetarian dish that should rest the system and is often served in the homes of Sindhis, in the northern region of Sindh (now part of Pakistan); Anjum says this “Simple but utterly delicious lentil curry… appeals to all”.
Garlic chilli pepper beef & mushroom pak choy
Ching’s Chinese Food in Minutes (HarperCollins, hardback €25) offers a great selection of appealing, healthy and easy Chinese dishes that use everyday ingredients – and can all be on the table in under 30 minutes, making this a really useful everyday reference for those nights when you’re tempted to resort to the takeaway. Some good vegetarian dishes are included among the wide range – and red meat lovers would be delighted to see this Garlic chilli pepper beef & mushroom pak choy, which takes only 10 minutes.
Seared Scallops with Black Pudding and Crispy Bacon
Grainy Clonakilty black pudding from West Cork has become a favourite accompaniment for scallops in recent years, and is delicious served with bacon and classic beurre blanc sauce.