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 260 matches, showing 11 -
15 below.
Mushroom Soup in a Blaa
“This is an easy recipe and quantities of ingredients don't have to be exact, so you can avoid using the weighing scales. I serve this in a crusty roll, such as one of Barron's traditional blaas*,” explains Eithne Barron. “The bread taken out of the roll to make space for the soup is used as breadcrumbs to thicken the soup. The cut-off tops can be buttered or dipped in olive oil.” (*The Waterford ‘blaa’ is a local speciality bread roll).
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Chicory stuffed with blue cheese Ojas de chicoria con queso de cabrales
“This is a very common tapa in the north of Spain, where the French influence is strong. The boat-shaped leaves of endive (also known as chicory or white-leaf) make perfect finger-food. The stuffing, while other blue-veins will do, is usually the pungent Cabrales, a blue-vein made in Asturias in much the same way as Roquefort.”
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Sundried Tomato, Roasted Red Pepper and Chive Tartlets with Oatmeal Pastry
“My family loves these – we take them on picnics and to the beach. They are great with a rocket, spinach and walnut salad.”
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Oat Crusted Herb Salmon Cakes
“Adding the oats to the crumb gives these cakes a great extra crunch and of course loads of goodness, perfect for a hearty family meal.”
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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 ...
