Paperback edition of From Tide to Table - Everything You Ever Wanted To Know About Buying, Preparing & Cooking Fish and Seafood
by Georgina Campbell
- ireland -
Ireland’s Leading Independent Food & Hospitality Guide
Recipes
Found 261 matches, showing 201 -
205 below.
Poached Rhubarb with Stem Ginger Ice Cream
Fans of BBC’s Gardeners’ World will be familiar with Sarah Raven’s magnificent garden, and this remarkable gardener (who always seems to be immaculately dressed – in a skirt!) was also a guest tutor at Ballymaloe Cookery School earlier this year. This recipe from Sarah Raven’s Garden Cookbook (Bloomsbury, £30) can be made all season; rhubarb is one of the easiest crops to grow and it’s well worth finding a corner where you can leave a clump to get on with it, with very little attention needed from you.
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Warm Salad of New Potato, Pea and Trout with Poached Egg
A lovely spring-into-summer warm salad to look forward to when you harvest your first crop of little new potatoes (very different from those all-year ‘baby’potatoes masquerading as ‘new’), and perhaps your own fresh peas (or mangetout), which are easily grown in small spaces if you choose dwarf varieties; out of season, frozen peas can be used instead as they freeze very well.
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Camembert, Apple & Chive Scones
Savoury cheese scones are a delicious way of using up oddments of cheese – grated hard cheese is more usual but other cheeses including camembert/brie styles can be used, remembering that the proportion should be about half fat to flour. They may not rise as high as standard scones, but will be very tasty and nutritious served simply with a bowl of home-made soup.
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Roast Leg of Lamb with Honey Orange Glaze and Port and Mint Dressing with Boulangère Potatoes
This delicious Sunday roast takes very little effort and would be ideal for a family gathering over Easter. Shoulder of lamb, which is especially tender and sweet-flavoured and makes a lovely roast, could be used instead for a smaller group of about 6 people.
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Slow Cooked Spiced Shoulder of Lamb Wraps with Roasted Garlic Aioli and Tomato Salsa
The longer you cook this shoulder of lamb the better so don’t worry if it gets an extra hour or so. If you use a boned shoulder you could reduce the cooking time by approximately an hour. The meat should be so tender that it is easily shredded with a fork. If you have some lamb and aioli left over, they will keep in the fridge for a couple of days.
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Apps and Books
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From Tide to Table by Georgina Campbell
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Georgina Campbell's Ireland - The Best of the Best
A selective companion guide to our famous broad-based online collection, the ‘glovebox bible’ includes a uniquely diverse range of Ireland's greatest places to ...
