Recipes


Found 274 matches, showing 136 - 140 below.

Chocs Away for Valentine's Day


Dunbrody Kiss
Chocolate and St Valentine's Day are pretty well synonymous at this stage - not just a treat, chocolate is perhaps the most romantic gift after red roses. Although the basic combination of high quality chocolate, fat and sugar is undoubtedly pretty pleasurable to most people, the huge popularity of chocolates for Valentine's Day might all be put down to clever marketing - except that chocolate does actually contain phenylethylamine, the naturally occurring chemical in the human brain responsible for the euphoric feelings associated with being in love. So, if it's true after all, we might as well discard all those nasty guilt feelings for the day at least, and enjoy…
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Smoked Haddock Fish Cakes


Smoked Haddock Fishcakes
You could use a mixture of fish for this recipe, or you could just use one variety, and increase the quantity. Don’t over-process the fish cake mixture, as it’s nice to see chunks of fish when you cut the fish cake open. If you are going to make a parsley sauce, reserve the poaching liquid from the fish and use instead of some of the milk.
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Carrot and Sea Spaghetti Salad


Carrot and Sea Spaghetti Salad
In this salad, contributed by artist and teacher, Diane Roemer, willowy sea spaghetti and delicate carrot strips combine with a sweet garlicky dressing to create a salad as delightful to look at as it is to eat. “Easy to prepare, it never fails to delight even first time seaweed tasters.”
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Seaweed Crêpes with Prawns


Seaweed Crêpes with Prawns
With Shrove Tuesday and the annual pancake fest coming up in the middle of February, why not try this seafood crepe from Prannie Rhatigan's Irish Seaweed Kitchen, created in Malaysia, or something quick, easy and different. Prannie comments: “When asked to contribute a recipe, enterprising seaweed fans Barry and Maggie O'Dowd went straight to the source and called up friends in Asia. Between them all they came up with this recipe. A case of too many cooks getting it just right!”
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Paprika Spiced Pork Belly


Paprika Spiced Pork Belly
Pork belly (also known as lap of pork) is currently trendy in restaurants, but tastes much better when cooked at home. It’s easy on the budget and is often the only cut available rind-on from butchers/supermarkets, who now tend to sell everything without the skin – so no delicious crackling. Belly of pork makes brilliant crackling (and lots of it) and, although it may look fatty, much of the fat melts away during cooking to leave beautifully succulent meat. This is a spicy dish, but the joint is also delicious cooked plain (ie simply scored and rubbed with a little salt) to serve traditionally with gravy, apple sauce and seasonal vegetables - an ideal candidate for a free-range roast.
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