Recipes

Although it may not feel like it with the seriously wintry weather we always seem to get at this time of year, St Bridget’s Day officially marks the beginning of our Irish spring – and, as Tennyson said, this is ‘when a young man’s fancy lightly turns to thoughts of love’. And why not – with St Valentine’s Day giving the month a big romantic focus, the lengthening days, bulbs bravely emerging from the soil and birds beginning to twitter in the trees again, there is a feeling of the life cycle gradually gearing up for growth after the coldest winter we’ve experienced for years. Which is all very cheering - so why not forget about the doom and gloom being predicted on all sides these days, get into the kitchen and rustle up something romantic for dinner…? These dishes scale up well for a dinner party too.
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Two gorgeous winter seafood dishes from our new book From Tide To Table, published in association with BIM (Epicure Press, €25 from bookshops; or from our website, P&P free).
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There’s nothing to beat the convenience of smoked salmon at Christmas and it makes a good contrast to the other festive foods. If you are thinking of serving it traditionally with brown bread - as a starter or to nibble with drinks - but would like to ring the changes, the following recipes from our new book From Tide To Table (Epicure Press, €25) would be well worth considering.
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This recipe for Stout and Walnut Bread comes from the winner of our Food EXTRA Award, sponsored by Fáilte Ireland: the O’Callaghan family’s beautiful country house hotel, Longueville House, at Mallow, Co Cork. Renowned for its fine food and drink – and much more...
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This simple, delicious meal from Bord Bia serves four people as a light meal. It is full of flavour and only takes around ten minutes from beginning to end!
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