Browsing: IRISH RECIPES

APPETISERS Spinach and Chicken Soup

Chicken and Spinach Soup

This is a thin puréed soup that depends on chicken stock and some of the white and brown chicken meat for flavour. It’s sieved to give you a smooth creamy finish without adding any cream. 

COOKBOOK RECIPES Neven Maguire's Homemade Chips Recipe

Neven Maguire | Homemade Chips

A classic technique for homemade chips from chef Neven Maguire from his new cookbook ‘Neven Maguire’s Home Economics for Life’, a primer containing recipes and instructions that will stand you in good stead for life.

HOW TO COOK

How to Cook | How to Cook an Ox Tongue

You rarely see tongue in butcher’s shops now yet any Irish childhood would be bereft without it.Ox tongue has a buttery texture and a deep savoury flavour. A whole ox tongue from a butcher weighs about 1kg and costs 7-8 euro according to James Kenny of the The Brown Pig Butchers in Terenure in Dublin who can see signs that it’s coming back into fashion again as people look for meaty cuts that are economical and low in fat.

APPETISERS Donegal Table Wild Atlantic Fish Pie

Donegal Table: Wild Atlantic Irish Fish Pie

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.’

BAKING Irish scone recipe

How to make Irish Scones

Scones are made using the biscuit method: you sift the dry ingredients together, cut in the fat (usually cold butter) and then add the wet ingredients and bring everything together gently until it forms a dough.

MAIN COURSES

Chef Patricia Teahan: Ballinskelligs Duck

Patricia Teahan must be one of the youngest Head Chefs in the country. She works at Carrig Country House in County Kerry, an oasis of calm on The Ring of Kerry and a mere skip and a hop to the Wild Atlantic Way. Here she showcases her skill with local Ballinskelligs duck.

MAIN COURSES

Chef Sandra O’Connor: Valentia King Scallops and Prawns

Chef Sandra O’Connor from The Coffee Dock in Valentia Island in County Kerry likes to use fresh food, locally sourced and preferably from Valentia Island. ‘I don’t do complicated dishes, but I like to highlight the top quality seafood and local produce we have in Kerry’, she says.

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