Found 301 matches, showing 261 - 265 below.

FILLET STEAK - St Clerans' Grilled Fillet Steak with Melted Cashel Blue Cheese on a Herb Rosti with Shallots, Black Pepper

Fillet of Steak
Although it may still seem distinctly wintry in February, spring really is on the way and short breaks begin to look very tempting. Ireland has no shortage of choice when it comes to finding the perfect place for that special treat or a romantic getaway - including film director John Huston's former home St Clerans Manor House in East Galway, a luxurious retreat that is renowned for Japanese chef 'Kuma' Hishashi Kumagai's refined cooking.
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Roast Rib of McGrath's Hereford Beef with Béarnaise Sauce, Roast Potatoes and Buttered Leeks

Roast Beef
This classic recipe is taken from the new revised edition of Irish Country House Cooking - The Blue Book Collection (Epicure Press EUR25, see Home Page for details); it's perfect for the colder months and is one of the most popular dishes on the menu at the Green family's gracious mansion, Ballyvolane House, near Fermoy in Co Cork.
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FISHY STORY - Fish goujons with sweet potato chips / Sesame crusted salmon

Fish and Chips
Continuing our 'back to school' theme, parents trying to juggle the nutritional needs and wellbeing of children both in and out of school might take a look at the BIM leaflet entitled 'Tots to Teens', highlighting the positive benefits of fish in childrens' diets. It is available through GPs, dietitians, fish retail outlets and on request from BIM.
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Chicken and Tarragon Salad / Frosted Carrot Cake / Courgette

Chicken with Tarragon Salad
Euro-Toques, the international chefs' organisation dedicated to defending the integrity of ingredients - 'the building blocks of good cooking' - held their 5th annual Food Forum & Fair in Co Wicklow recently. They celebrated the wealth of Irish artisan food with a day long food fair showcasing over 30 of Ireland's small food producers, and held a debate 'Ireland - the Food Island?' This year's topic - on developing Ireland as a 'food tourism' destination - is very timely; as Euro-Toques Commissioner-General Martin Dwyer asked: "With the Ryder Cup we are promoting Ireland as a golf destination, but why can't we do the same with food? The quality of our raw ingredients and our green reputation makes Ireland an ideal food-lovers' destination.
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RYDER CUP 2006 MENU - Plum and Almond Tart / Smoked Irish Salmon and Goats' Cheese Omelette

Ryder Cup 2006 Signature Dish
Bord Bia, one of the main Ryder Cup sponsors, and the event's corporate caterers Compass and Sodexho are responsible for the official menus for the Ryder Cup 2006 week: Connemara rump of lamb with braised baby cabbage, onions, carrots and fondant potato, and Bailey's cheesecake with praline and butterscotch sauce are among the delicious dishes devised for attending guests.
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