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Desserts
Simnel Cake
Ballymaloe House is home to the cooking dynasty of the Allen family, so you know you are in for a gastronomic treat when you dine here. This elegant country house has all the elements you will need to enjoy a relaxing full of great hospitality and of course good food! Their amazing Simnel Cake is the perfect treat this Easter. Simnel cake is a light fruit cake with two layers of almond paste or marzipan, one in the middle and one on top, that is toasted, and traditionally eaten at Easter but will last a long time in the unlikely event it's not eaten quickly. -
MainsRoast Sirloin of Aged Beef Place the joint fat-side down in the roasting tin and put it on the hob. Sizzle to release some of the fat, then turn the beef in the fat to seal and colour it all over, about 5 mins. The joint can now be roasted, fat-side up, allowing 10-15 mins per 450g for medium-rare, 15-20 mins per 450g for medium, 20-25 mins for medium-well and 25-30 mins for well done. Turn the joint halfway through its cooking time for an even roast. Once roasted, remove the beef from the pan and leave to one side, loosely covered with foil, to rest for 15-20 mins. Meanwhile, pour off any excess fat from the roasting tin, then put the tin on a medium heat on top of the stove. Once it begins to sizzle, pour in the red wine, allowing it to boil rapidly until almost completely evaporated. Tip in the beef broth and allow to simmer for 4-5 mins. This will give a light sauce, Simmer for a few more mins before straining through a sieve a smooth sauce. Roast Potatoes Wash and peel the potatoes and cut into quarters. Put them in a bowl under running water to wash the starch off. Cover the potatoes with water in a large saucepan then add the garlic and rosemary, if using, and bring to the boil. Cook for about 25-30 minutes or until the potatoes are very soft and almost breaking apart. Drain carefully and leave to cool in the colander. Meanwhile, pour 3 mm of olive oil and 2 mm of beef fat into a roasting tray large enough to hold the potatoes in one layer. Place the tray in the oven for 15 minutes to preheat the oil. Add the potatoes to the pan and coat them in the hot oil. Place the tray back in the oven for at least 1 hour and 15 minutes at 180 degrees turning the potatoes gently every 20 minutes, until the potatoes are golden brown and crispy all over. Drain on kitchen paper and season with salt. Braised Red Cabbage Add the sugar and vinegar to a large pan and bring to a simmer. Reduce the mixture to a thin syrup consistency, then add the onion and red cabbage, 125ml of red wine vinegar and 100g of brown sugar. Sweat the cabbage for 15 minutes, then add the juniper berries, sage and peppercorns. Pour over the red wine and cook on a low heat until the cabbage is tender and the red wine is syrupy in consistency. Season with a little salt and serve. Honey Glazed Carrot and Parsnip Peel and halve or quarter the parsnips and carrots so that the pieces are of a similar size. Heat the olive oil in a large pan, then add the carrots and parsnips and toss to coat in the oil. Add the thyme, cinnamon, star anise and some seasoning. Cook over a medium heat for 15–20 minutes, turning the vegetables frequently, until golden brown and almost cooked through. Drizzle over the honey and cook until the vegetables start to caramelise. Deglaze the pan with the water and increase the heat. Cook for 2–3 minutes, until the liquid has evaporated and the carrots and parsnips are cooked through. Stir through a few knobs of butter to glaze. Yorkshire Pudding To make the batter, sift the flour into a bowl (with a cloth under it to keep it steady), holding the sieve quite high to give the flour a good airing, add some seasoning Break the egg into it and beat with an electric hand whisk (you can also use a balloon whisk), gradually incorporating the flour, and then gradually add and beat in the milk and water. Then give it one more whisk. Preheat the oven to 220°C, add the dripping (or oil) to the pan and place it in the oven to heat, for 10 minutes. While your meat is resting, or when you are ready to cook the Yorkshire, place the pan or tin over direct heat, turned to high, while you pour the batter into the sizzling hot fat. Immediately return the tin to the highest shelf in the oven (or, if you have roast potatoes on that one, the second highest). The pudding will take 25-30 minutes to rise and become crisp and golden. Serve as soon as possible: if it has to wait around too long it loses its crunchiness but if it does pop it under a hot grill or back in the oven to crisp up.
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Drinks
Bury the Hatchet Whiskey Cocktail
Introduce yourself to the wonderful world of Irish Whiskey with this wonderful cocktail featured in Monika Coghlan's Craft Cocktails book. -
Desserts
Kylemore Chocolate Scones
It’s no wonder that Kylemore Abbey is one of the West of Ireland’s most popular tourist attractions, this stunning country style manor, located in Connemara, Co. Galway proclaims the beauty, romance and sophistication of the Victorian era. Its fascinating history never fails to amaze those who visit its grounds. -
Mains
Traditional Roast Beef Dinner
The suburbs of Cork City are home to a little secret. Located near Douglas, just a short drive from the centre of the Rebel City, Maryborough Hotel and Spa is set in a private estate of mature grounds and gardens. You can sense the 300 years of history as soon as you enter the gates and travel the tree lined driveway leading up to this magnificent Georgian property. As you round the final corner, this stately house appears majestically, beckoning a grand welcome. Imposing steps to the front door are where your journey back in time begins. -
Mains
Homemade Pizza
The Kitchen @ Gorey's space is a showcase for some great local food. The well constructed menu, which suits all tastes features a bevy of local producers from Fish Merchants to a soft fruit farmer and cheese maker. -
Drinks
Gin Martini Cocktail
From the first sip you know you are tasting something special . The unique taste and flavour of this delicious cocktail comes from the rich earthy taste of the Co. Wexford soil from which it takes much of its prominent ingredient from. Longtime farmer John Stafford has been growing potatoes on his family farm and has successfully used his crop to create a premium Irish Craft Gin. -
Drinks
Irish Coffee
Just a few steps away from the glamorous shopping of Dublin's Grafton Street, and the historic site of Trinity College, sits one of our most traditional pubs. O'Neill's has been serving beverages to weary travellers for over three hundred years. The O'Neill family have been at the helm for almost one hundred of those. This pub as the feel of an Ireland of old. A characterful space where everyone is welcome. -
Starters
Homemade Brown Bread
The Strand Cahore is influenced by that of a traditional Irish Pub, inviting locals or passers-by to sit back and relax in comfort with a good pint or glass of wine while they enjoy a meal of delicious local fayre. Aileen and Patrick Hanley, proprietors of The Strand Cahore are dedicated to bringing the best flavours to the plate and so have scoured the country for great tasting ingredients -
Desserts
Chocolate Guinness Cupcakes
Just a few steps away from the glamorous shopping of Dublin's Grafton Street, and the historic site of Trinity College, sits one of our most traditional pubs. O'Neill's has been serving beverages to weary travellers for over three hundred years. The O'Neill family have been at the helm for almost one hundred of those. This pub as the feel of an Ireland of old. A characterful space where everyone is welcome. -
Give the Gift of Experience With much flexibility and a remarkable range to choose from, a Good Food Ireland Gift Voucher offers a unique and authentic experience.
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MainsMelt the butter in a large pan over a medium heat. When it starts to foam, reduce the heat, add the crab claws and heat for 3–5 minutes until the crab claws are warmed through. Season with sea salt and Seaweed Vinegar. Place the crab claws on a platter and garnish with the samphire (sea beans) and sea lettuce. Credit: The Irish Cookbook by Jp McMahon is published by Phaidon. Photography & Styling: Anita Murphy and Zania Koppe
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Mains
Coddle
Jp McMahon and Drigín Gaffey have created a space to showcase the diverse and great tasting foods of local producers, farmers and fishermen in the Michelin Starred Aniar Restaurant. Wild and seasonal local foods are key. Coddle, or Dublin coddle to be more precise, is a dish made up of leftover sausages and bacon. Traditionally, the sausages and bacon were cut up and combined with onions and potatoes and left to stew in a light broth. Though often unappetizing to look at, the dish was made famous by several Irish writers, from Jonathan Swift to James Joyce and Seán O’Casey. Modern versions include barley and carrots. It is essentially a dish that grew out of poverty and famine and then migrated into the working-class areas of Dublin at the beginning of the twentieth century to become a dish of central importance to the people who lived there. Often it contained a drop of Guinness (or it was eaten with plenty of pints and soda bread). It is said that the housewives would prepare the coddle during the day and it would sit on the stove until the men returned home from the pub. The word itself is derived from the verb ‘to coddle’ or ‘to cook’ (from French caulder). With its associations of poverty, it is surprising to find ‘authentic’ recipes, especially given the status of the dish as being made with whatever leftovers were to hand (as in pig’s trotters/feet, pork ribs, etc.). Some associate it with the Catholic Church’s insistence of abstaining from meat on a Friday. Coddle was a way of using up the bacon and sausages on a Thursday. In this recipe, I fry the ingredients before covering them with the stock, but traditionally they were just layered and simmered until cooked. -
Starters
Irish Brown Bread
Irish Brown Bread slathered in creamy Irish Butter is a much sought after treat at breakfast time. Guests will feel right at home in this homely boutique hotel located in Dublin's city centre just a short walk from Dublin's top attractions.
Desserts, Easter, Spring, Dairy, Sugar, Flour, Baking, Vegetarian, Intermediate
Mains, Traditional, Family Meals, Casual Meals, Meat, Vegetables, Dairy, Flour, Eggs, Cooking, 4-6 People, Intermediate
Drinks, Cocktails, Alcohol, 1-2 People, Vegetarian, Quick & Easy
Desserts, Breakfast, Brunch, Snacks, Baking, Quick & Easy Meals, Flour, Sugar, Dairy, Eggs, Fruit, Chocolate, 6-8 People, Vegetarian, Quick & Easy
Mains, Traditional, Family Meals, Casual Meals, Meat, Vegetables, Dairy, Flour, Eggs, Cooking, 4-6 People, Intermediate
Mains, Baking, Family Meals, Casual Meals, Flour, Sugar, Vegetables, 1-2 People, Vegetarian, Intermediate
Drinks, Cocktails, Alcohol, 1-2 People, Vegetarian, Quick & Easy
Drinks, Traditional, St. Patrick's Day, Alcohol, Sugar, Dairy, Chocolate, 1-2 People, Vegetarian, Quick & Easy
Starters, Breakfast, Brunch, Lunch, Traditional, Snacks, Traditional, Baking, St. Patrick's Day, Flour, Dairy, 4-6 People, Vegetarian, Intermediate
Desserts, Traditional, Snacks, Baking, St. Patrick's Day, Chocolate, Flour, Sugar, Eggs, Dairy, Alcohol, 4-6 People, Vegetarian, Quick & Easy
Mains, Starters, Quick & Meals, Shellfish, Vegetables, Dairy, Cooking, 1-2 People, Quick & Easy
Mains, Traditional, Family Meals, Casual Meals, Healthy Options, St. Patrick's Day, Meat, Vegetables, Cooking, 6-8 People, Intermediate
Starters, Breakfast, Brunch, Lunch, Traditional, Baking, Healthy Options, St. Patrick's Day, Flour, Dairy, 4-6 People, Vegetarian, Quick & Easy
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What we have to offer
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Collect & Go Tipperary Country Picnic for Two – Tipperary
The Traditional Tipperary Country Picnic is the perfect accompaniment to any activity or for those on the move. Enjoy the unique taste and flavours of the food of the area, alongside Peter’s delicious homemade soda bread, his famous chutney and baked...
€35.00 -
Foraging and Lunch in Historic House Estate – Cork
Justin will take you through the woods, gardens and meadows of his historic home, where you will hear many stories, identify and forage for seasonal, wild edible plants. On return, indulge in a delicious 3-course lunch made with seasonal ingredients...
€70.00 -
Ireland’s Only Blackcurrant & Horse Breeding Farm Tour & Tasting – Wexford
Discover the workings of a blackcurrant farm as Des and his two golden retrievers Molly and Sofie (don’t worry they are very friendly) take you on a tour through the fascinating life cycle of his blackcurrants and learning how these Irish berries...
€45.00
Emilie’s Woodfired Kitchen
Glenbeigh, a quaint town in the South West of Kerry, along its famous Ring of Kerry has long been a popular visitor spot. Its beautiful mix of green hills and stunning coastal scenery has drawn in visitors from home and abroad. Glenbeigh is also home...Chapter One
At Chapter One, the welcome is legendary, the food is spot on, the wines are outstanding and the dining room is magnificent. This Michelin-starred restaurant in the heart of the city is one of Dublin’s most exquisite dining experiences.Cavistons Seafood Restaurant & Emporium
Cavistons Seafood Restaurant sits beside its impressive food hall, an emporium central to the fabric of life in Glasthule village. Fish is delivered each morning from Dublin’s best fish suppliers. Simple is the name of the game here. Fish cooking...
Rathmullan House
Rathmullan House offers low-key luxury in gracious and elegant surroundings. Located on the shores of Lough Swilly, in stunning Donegal, Rathmullan House is home to a true Irish welcome, gorgeous gardens, beach views and delectable dining options with...Mount Juliet Estate
Mount Juliet Estate is a lesson in luxury with magnificent gardens, golf facilities, accommodation and Michelin star dining. This resplendent country house hotel stands on 1500 acres either side of the River Nore and once you step inside the front door...The Merrion Hotel
If you have a ‘things to do before I die’ list – a stay in The Merrion Hotel should be at the top. The hotel comprises four magnificent Grade 1 Listed 18th-century terrace houses and inside there are opulent interconnecting drawing rooms...
Emilie’s Woodfired Kitchen
Glenbeigh, a quaint town in the South West of Kerry, along its famous Ring of Kerry has long been a popular visitor spot. Its beautiful mix of green hills and stunning coastal scenery has drawn in visitors from home and abroad. Glenbeigh is also home...Port 2 Door
Fresh locally caught fish is brought to your doorstep with Port 2 Door. This family business has been supplying fresh fish and seafood to the local Donegal region for over 20 years and is now offering a nationwide delivery service for those living further...Dublin Cookery School
This is a full-on school with a lively programme dedicated to sending students out into the cookery world with self-confidence and skill. Local produce is a highlight, but students are also introduced on all courses to the delights of food from all across...
Dromod Boxty
Dromod Boxty is preserving Ireland’s traditional food culture with their amazing Boxty range of products created from old family recipes. While rooted in tradition, the Dromod Boxty range is ever evolving and adapting, now featuring a Gluten Free option...Port 2 Door
Fresh locally caught fish is brought to your doorstep with Port 2 Door. This family business has been supplying fresh fish and seafood to the local Donegal region for over 20 years and is now offering a nationwide delivery service for those living further...The Burren Smokehouse & Visitor Centre
This highly acclaimed, award-winning traditional smokehouse owned by Peter and Birgitta Curtin is located in the Clare village of Lisdoonvarna, close to the Cliffs of Moher. The smokehouse produces superb smoked salmon, trout and locally caught mackerel....