Found 301 matches, showing 51 -
This anytime dish is my own contribution to I Love Good Food. Created for an earlier Irish Heart Foundation recipe booklet, this variation on classic lasagne uses everyday store cupboard items where possible, and low-fat ingredients and cooking methods provide a healthier alternative without losing flavour.
Roasted Pepper with Boilie Cheese
From Neven's Country Living Cookery Book, Neven says, "The Boilie cheese I use is produced at a local creamery Fivemiletown, in Fermanagh. Boilie are fresh cheese curds that have been rolled by hand into balls; they are marinated in oil and herbs and are readily available in two varieties, one coming from cow's milk and the other from goat's milk..."
Whiskey cured smoked salmon with Janets Country Fayre Beetroot Blush and citrus mayonnaise
Recipe courtesy of Derry Clarke, proprietor-chef L'Ecrivain Restaurant, Dublin.
Spicy mussel cakes
Crab cakes are a favourite dish all over Ireland, so why not something equally delicious with other local seafood, such as mussels? Here John O'Toole, Head Chef at the McEvilly family’s lovely Cashel House Hotel at Cashel, Co. Galway shares a simple but unusual dish that he has created using local mussels.
Tomato and basil tart
From Diana Henry, Food From Plenty (Mitchell Beazley, 320pp, hardback stg£20) - "Large, scarlet, fragrant with basil, this is a gorgeous tart and, in terms of cooking, is not much more than an assembly job. Do make sure your tomatoes are finely sliced or they won’t become cooked through and slightly caramelised in the cooking time."