old-recipes
CategoryCrab Bisque from Dingle Cookery School
In a large pot add some butter and once it starts to foam add the onions and sweat for a few minutes, then add the leek and sweat for few..
The Shortcross Afternoon G&Tea from Rademon Estate
Combine all ingredients together and serve.
Wild Atlantic Way Black Pudding & Butternut Squash Lasagne from Kelly’s Kitchen
Preheat the oven 160C
For the filling
Dice the butternut squash, onion and celery. Add the oil to a deep pan and sauté for a few minutes..
The Shortcross SouthSide from Rademon Estate Home of Shortcross Gin
Add ingredients to shaker, shake. Add ice next and shake vigorously. Smash the mint in the shaker and fine strain.
To Garnish: clip a..
The Spring Fling Frizz Cocktail from Rademon Estate Home of Shortcross Gin
Add Shortcross, sugar syrup and basil to shaker, muddle the basil. Add lemon juice and ice and shake vigorously. Strain into a chilled..
Brioche Bread – Dingle Cookery School
Put the warm water in a bowl with the sugar and yeast and mix and allow to dissolve for 2-3 minutes.
Put the flour in a mixer and add the..