Recipes


Found 260 matches, showing 171 - 175 below.

Rhubarb and Granola Smoothies


Rhubarb and Granola Smoothies
This recipe for a filling and healthy smoothie is from Stephen Jeffers at the popular Bangor restaurant Jeffers by the Marina. Stephen, a staunch supporter of quality local produce and former resident chef at the Clandeboye Estate, was pleased to discover that there was a local artisan alternative to mass-produced yogurts.
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Vanilla Yoghurt Bavarois with Stewed Rhubarb & Strawberries


Vanilla Yoghurt Bavarois with Stewed Rhubarb & Strawberries
This beautiful yoghurt-based dessert from Carrig Country House on beautiful Caragh Lake, near Killorglin in Co Kerry, would make a stylish finale for a dinner party.
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Oysters Sashimi Style


Oysters Sashimi Style
This recipe from Kevin Dundon of Dunbrody Country House Hotel and Cookery School, County Wexford, is typical of the kind of dish you might expect at the Harvest Room Restaurant, or the informal Dunbrody Seafood Bar & Terrace – and it’s a great way to introduce oysters to your guests.
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Oysters Bloody Mary


Oysters Bloody Mary
Bloody Mary is a classic accompaniment for oysters, so Aidan MacManus of The King Sitric Fish Restaurant in Howth, Co Dublin, uses native west coast oysters for this dish whenever possible, although rock oysters (Gigas) - which are farmed not far away in Carlingford Lough - can be used instead.
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Ratatouille


Ratatouille
Late summer and early autumn is the perfect time of year to make this classic dish, when the ingredients are at the height of their natural season and full of flavour. It makes a great side dish with any simply cooked meat, poultry or fish, or can be served with crusty bread as a starter; although best served fresh it is also a useful way to deal with an over-supply of any of the ingredients (courgettes are most likely) as it can be frozen. Peperonata, a simpler cousin of ratatouille, is made without aubergines.
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