‘There’s something about the smell of fresh soda bread in an Irish Donegal home and we need to keep this baking skill alive’, says chef and cookery school owner Brian McDermott in his book ‘Donegal Table‘ published by The O’Brien Press. ‘I’ve made this Irish soda bread recipe a bit more exciting with the wonderful combination of flavours that is bacon and cheese.’
Browsing: COOKBOOK RECIPES
Who doesn’t love lemon drizzle cake? This is chef Brian McDermott’s recipe from his book ‘Donegal Table’ published by The O’Brien Press. ‘It’s actually easier than you might think to create this wonderful treat’, he says. Use the best Irish strawberries, raspberries and redcurrants and taste a little Donegal summer!
A modern take on the traditional Irish dish of bacon and cabbage from chef Brian McDermott’s new book ‘Donegal Table‘ published by The O’Brien Press. ‘I’ve fallen in love with orzo pasta’, says Brian. ‘It’s easy to cook, looks like rice and allows me to cheat and make a poor man’s risotto. This recipe is designed to enable you to cook a tasty dish in fifteen minutes.’
From chef Brian McDermott’s new book ‘Donegal Table’ published by O’Brien Press. ‘I’m lucky enough to live right on the Wild Atlantic Way’, says Brian who runs his own cookery school in Moville, County Donegal. ‘Believe it or not, it’s one of the longest coastal routes in Europe, so it seems only fitting to include a dish that celebrates the freshness of the sea. This fresh fish pie tastes so good, think it should be available in every coastal village along the Wild Atlantic Way.’
From Michael Isted’s book, The Herball’s Guide to Botanical Drinks, how to use the alchemy of plants to create potions to cleanse, restore, relax and revive. ‘Barley Water is a classic water used both in Europe and Asia to cleanse the kidneys and for its diuretic actions’, he says.
‘Bright, bold and reinvigorating, this is all about plants that help to shift us out of our winter slumber, get things moving, and add a little spice and intensity to our mornings’, says Michael Isted in his new book The Herball’s Guide to Botanical Drinks, how to use the alchemy of plants to create potions to cleanse, restore, relax and revive.
From Michael Isted’s book: ‘The Herball’s Guide to Botanical Drinks’, how to use the alchemy of plants to create potions to cleanse, restore, relax and revive. ‘A simple amalgamation of some of my favourite cleansing herbs in a delicious herbal tea that can be enjoyed throughout the year’, says Michael. ‘This infusion is particularly delicious in the morning, but can be prepared in a large batch and heated up as and when required.’ Published by Jacqui Small.
‘Spring lamb is a treat, albeit an expensive one’, says Rory O’Connell in his new book ‘Cook Well, Eat Well’ published by Gill Books. ‘And in my home it is the centrepiece of Easter Sunday lunch. If it is spring lamb with its mild, sweet flavour that you want, make sure to stress the word ‘spring’ to your butcher. Give plenty of notice with your order out of consideration to your butcher and you will be rewarded for your forward thinking.
From Rory O’Connell’s book ‘Cook Well, Eat Well’ published by Gill Books. ‘This is suitable for almost any occasion where a rich, delicious cake is required’, says Rory. ‘The flavours are a bull’s eye combination. I sometimes serve this cake with fresh raspberries, which is another flavour that works beautifully here
From Rory O’Connell’s book ‘Cook Well, Eat Well’ published by Gill Books. ‘The preparation for this dish can be done several hours in advance, though I prefer not to cook it until closer to the time of serving’, says Rory. ‘The vegetable is good served straight from the oven or at room temperature.’