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Breakfast
Skeaghanore West Cork Duck Smoked Duck Eggs Benedict
You'll create a tasty breakfast or brunch with this delightful recipe from Skeaghanore West Cork Duck.... -
MainsOven temp: 180°C, 350°F, Gas 4. Heat the butter and the olive oil in a casserole pot and add the chopped onions. Season with salt, cover the pot with a lid and cook for about 10 minutes over a medium heat. Remove the lid and add the chopped garlic, the turmeric and the ginger. Continue cooking for another few minutes and add the meat. Season the lamb and toss over a high heat until the lamb changes colour. Add the chopped tomatoes and the stock, adding a little extra, if necessary, just to cover the meat. Bring up to the boil, place a lid on the pot and then transfer to a preheated oven. Cook the lamb for 45 minutes. Remove the lid and add the raisins. If the meat is looking a little dry, add in some extra stock. Return the pot to the oven and continue cooking for a further 30-45 minutes or until the lamb is meltingly tender. Add the honey and mix into the sauce. Taste and add more seasoning if required and a drizzle more honey if you would like some extra sweetness. The tagine may be cooked in advance and served the next day but the almonds should only be added just before serving otherwise they lose their crunch. To toast the almonds Heat a frying pan. Add the sunflower oil, followed by the almonds. Toss for a few minutes until the almonds become very lightly toasted. Note: you may cook the tagine on the hob rather than in the oven. Be sure that that it is only at a gentle simmer and give it a stir every so often to make sure that it is not sticking at the bottom. Not all hobs go as low as simmering point. A heat diffuser, which can be purchased in a kitchen shop, is a great gadget if you wish to cook something more gently.
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Starters
Skeaghanore Smoked Duck Breast Salad
You'll create a quick & tasty duck salad with this delightful recipe from Skeaghanore West Cork Duck.... -
Starters
Irish Nachos with Ballymaloe Relish
Ballymaloe Foods produce a wide range of versatile relishes, salad dressings, pasta sauces and other... -
Drinks
Shortcross Gin’s Rademon Rose Cocktail
If you’re into your G&T’s, you’ve probably already heard of it, if not already tried, Rademon... -
Drinks
Shortcross Gin Old Fashioned Cocktail
If you’re into your G&T’s, you’ve probably already heard of it, if not already tried, Rademon... -
Mains
Skeaghanore Duck Stir Fry
Eugene and Helena Hickey have been farming ducks and geese in West Cork since 1994. Skeaghanore duck... -
Desserts
Crossogue Preserves’ Irish Coffee Curd Cheesecake
Producer of Preserves, Jams, Chutneys and Curds made using traditional cooking methods and made in the... -
Desserts
Shortcross Gin Infused Christmas Pudding Bon-Bons
These little Shortcross Gin infused Christmas Pudding Bon-Bons are super cute and sure to impress your... -
Mains
Grilled Mussels Coriander & Coconut Pesto
"Like many others, my first exposure to mussels was when they were covered with garlic butter, topped... -
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MainsTo prepare the fennel & apple salad:Chop the fennel stalks from the bulbs and discard, keeping any of the feathery fronds on the bulb (if there are any) for the salad. Cut the fennel in half through the root end and remove the core. Using a very sharp knife or mandolin, shave the fennel as finely as possible (this is important) and place in a bowl. Leaving the skin on, slice the apple thinly from top to bottom, turning the apple each time you come close to the core. Stack some of the slices and chop into julienne (thin matchstick pieces). Using a small utility knife, peel the fibres from the outside of the celery and slice thinly crossways.Chop the herbs. Put the apple, celery and herbs into the bowl, add the grated lemon zest and season. The Dressing:Pour the maple syrup and lemon juice into a bowl.Whisk continuously while adding the oil.Season.Spoon the dressing over the fennel mixture (you may not need it all) and toss everything together. To cook the sea bream or sea bass:Dry the fish with kitchen paper. Season both sides. Heat a non-stick frying pan and when hot, add 2 tablespoons of oil to the pan.When the oil is hot, place the fish in the pan, skin side down. At the outset, press the fish gently in the centre with a fish slice to keep it flat, keeping the heat fairly high. After a few minutes, the skin will start to colour on the underside. When the edges of the fish become tinged golden, check the colour of the skin. If it is still quite pale, continue cooking at a high heat for another minute or so. With a fish this thin, ninety per cent of the cooking can be done on the skin side. Turn the fish over, remove the pan from the heat and allow the flesh to cook in the residual heat of the pan for the last 30 seconds. Place the fish on kitchen paper before transferring to a warm plate.Serve with the fennel and apple salad.
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Breakfast
Overnight Oat Pots
Made with few simple ingredients, we make a range of yoghurts, desserts and butter on our farm in West... -
Mains
Beef & Pork Ragù Tagliatelle
It is hard not to be affected by Lynda Booth's enthusiasm. Her passion for food and teaching is apparent...
Breakfast, Brunch, Lunch, Quick & Easy Meals, Meat, Dairy, Eggs, Cooking, 1-2 People, Quick & Easy
Mains, Family Meals, Casual Meals, Meat, Vegetables, Fruit, Dairy, Cooking, 6-8 People, Intermediate
Starters, Lunch, Quick & Easy Meals, Healthy Options, Casual Meals, Meat, Vegetables, Fruit, 2-4 People, Gluten Free, Dairy Free, Quick & Easy
Starters, Snacks, Sides, Tapas, Casual Meals, Quick & Easy Meals, Meat, Dairy, Cooking, A Party, Quick & Easy
Drinks, Cocktails, Valentine's Day, Eggs, Alcohol, 1-2 People, Quick & Easy
Drinks, Cocktails, Alcohol, Sugar, 1-2 People, Vegetarian, Quick & Easy
Mains, Family Meals, Quick & Easy Meals, Healthy Options, Casual Meals, Meat, Vegetables, Cooking, 1-2 People, Quick & Easy
Desserts, Traditional, Baking, St. Patrick's Day, Dairy, Chocolate, 6-8 People, Vegetarian, Intermediate
Desserts, Snacks, Christmas, Fruit, Sugar, Chocolate, Alcohol, A Party, Intermediate
Mains, Quick & Easy Meals, Shellfish, Vegetables, Dairy, Cooking, 2-4 People, Quick & Easy
Mains, Lunch, Quick & Easy Meals, Healthy Options, Fish, Fruit, Vegetables, Cooking, 2-4 People, Quick & Easy
Breakfast, Brunch, Snacks, Quick & Easy Meals, Healthy Options, Casual Meals, Dairy, 1-2 People, Vegetarian, Quick & Easy
Mains, Quick & Easy Meals, Casual Meals, Valentine's Day, Meat, Vegetables, Alcohol, Dairy, Cooking, 2-4 People, Quick & Easy
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What we have to offer
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Good Food Ireland® Picnic for Two – Tipperary
The Traditional Tipperary Country Picnic from Country Choice in Nenagh 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,...
€35.00 -
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...
€0.00
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...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...Taste @ Gearoidins
Gearoidin’s has an easy, cosy feel and it is situated in one of the original buildings right in the heart of town, but it is made modern by its décor. The main focus is the dessert counter, laden with goodies all made in-house.
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...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...Celtic Ross Hotel
The Celtic Ross Hotel offers an enticing package of great food, hospitality and accommodation amongst the beautiful backdrop of West Cork. A lasting first impression of the Celtic Ross starts when you approach from Clonakilty and come across the causeway...
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...Ballymaloe Cookery School, Shop & Cafe
Cork’s Ballymaloe Cookery School needs little introduction. The school is headed up by Darina Allen, who is passionate about Ireland’s produce and is an all-round warrior for the country’s local producers. The school is internationally...McGraths of Lismore
It’s rare that you’ll come across places quite like this traditional butcher in the heart of Lismore village, Co. Waterford, which has been in business since the 1600s. Michael McGrath is one of several generations to run this shop, now followed...
Lock 13 BrewPub
Located along the Grand Canal in Sallins, County Kildare, Lock 13 BrewPub, serves up pub grub favourites made with local ingredients as well as a wonderful selection of craft beers made on-site by the Kildare Brewing Company. The surroundings are cosy...Malone Fruit Farm & Farm Shop
The Malone Family produce soft fruit from their Co. Carlow based farm. Fresh fruits are available in summer, and frozen fruits are also available all year round for smoothies and desserts, jam making and jellies. These can be purchased from the Malone...Mr Jeffares Blackcurrants
Mr Jeffares Blackcurrants produces 100% natural cold-pressed pure juice with no added sugar, made from homegrown Irish blackcurrants at Ballykelly Farm, Co Wexford.