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Starters
Cheese Fondue with Ballymaloe Original Relish
Ballymaloe Foods produce a wide range of versatile relishes, salad dressings, pasta sauces and... -
StartersTo make the piccalilli, put the cauliflower in a bowl, sprinkle over the sea salt and mix well. Cover the bowl and set aside in a cool place for 24 hours. The following day, rinse the cauliflower with cold water, drain well and set aside. Toast the mustard seeds, turmeric, cumin seeds and coriander seeds in a pan to release their oils, then add the cornflour. Put the vinegar in a saucepan with the sugar and honey and bring to the boil while whisking. When it has come up to the boil, add the cauliflower and spices and cook for two to three minutes. Remove from the heat and chill. To make the cauliflower purée, put the cauliflower in a pot with the cream and water and season a little. Make sure all the cauliflower is submerged – if it isn’t, add a little more water. Cook the cauliflower until soft, then strain and reserve the cooking liquid. Put the cauliflower in a blender and blend, slowly adding the reserved cooking liquid to make a smooth purée. Taste and adjust the seasoning if needed. For the sage oil, blanch the spinach and sage leaves in boiling water for five seconds, then remove and put into a bowl of ice water. Remove from the water and squeeze to remove any excess water. Put the leaves in a blender and blend with the oil. Strain through a muslin cloth to remove any excess particles of leaves. For the crumble, lightly blend the black pudding and almonds to a crumble consistency, then toast in the oven at 160°C for five minutes. To cook the pancetta, slice it very thinly and crisp it in the oven between two sheets of parchment paper at 160°C for 10–15 minutes. Lastly, pan sear the scallops in a hot pan for one minute on each side in a little oil until golden brown.
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Starters
Seafood Chowder
Chowder is a meal in itself and can be made as a vegetable chowder or even a sweet corn and chicken chowder... -
Starters
Granville Gravlax
Expect elegant surroundings, splendid Irish food and impeccable service at the Granville Hotel,... -
Desserts
Lemon Curd Soufflé with Crossogue Preserves
Producer of Preserves, Jams, Chutneys and Curds made using traditional cooking methods and made in the... -
Starters
Burren Hot Smoked Salmon Spread on Potato Bread
Are you looking for a lovely fingerfood recipe for your St. Patrick's Day party? We might have something... -
Starters
Marinated, Barbecued & Smoked Irish Salmon
It doesn't get much better than this recipe when it comes to grilled food. The salmon used in this recipe... -
Starters
Cheesecake with Burren Smoked Irish Organic Salmon
Planning a fancy dinner? A buffet? Or are you just looking for a cool dinner idea for your family? Well,... -
Mains
Traditional Irish Stew Recipe
A very tasty and east-to-make Traditional Irish Stew recipe which will be enjoyed by family and friends... -
Starters
Avocado Dip
This Avocado Dip is based on Jane Harnett’s recipe for her Hemp Seed Oil and we think it’s delicious. Award-winning... -
Give the Gift of Good Food Ireland And be assured of a trusted experience. With much flexibility and a remarkable range of the best food places to choose from. Take a Getaway Break, go shopping in any of our speciality food shops, enjoy a casual lunch or romantic dinner, take a cookery class. Whatever you choose our wide selection is sure to please and know that you are giving a gift that really makes a difference. Thank you for your support.
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StartersCrush biscuits in a plastic bag, until like crumble. Melt butter in a saucepan, when melted remove from heat and stir in biscuits. Place biscuit mixture into a baking tin and compact so make a firm base, place in freezer while continue. Place Cream cheese in a mixing bowl, using a wooden spoon mix until smooth, now slowly add in cream and mix using a electric whisk, until all cream is added and mixture is smooth. Add mascarpone, lemon to taste, snipped chives, black pepper and continue to mix. When all ingredients are mixed remove biscuit base from freezer and layer on the cream cheese mixture. Leave in fridge to set.
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Desserts
Chocolate Lasagne
We hope you have fun trying out our chocolate lasagne recipe. Established in 2001 by Jim and Mary Healy,... -
Starters
Crispy Potato Croquettes with Keogh’s Crisps
The Keogh family have been farming in North County Dublin for two centuries. Peter Keogh Senior worked...
Starters, Lunch, Sides, Tapas, Quick & Easy Meals, Dairy, Vegetables, Cooking, 1-2 People, Vegetarian, Quick & Easy
Starters, Mains, Valentine's Day, Fish, Shellfish, Meat, Vegetables, Dairy, Cooking, 2-4 People, Intermediate
Starters, Lunch, Traditional, Casual Meals, Quick & Easy Meals, Winter, Cooking, Fish, Shellfish, Dairy, Vegetables, 2-4 People, Quick & Easy
Starters, Lunch, Brunch, Fish, Dairy, Sugar, Vegetables, 4-6 People, Intermediate
Desserts, Summer, Fruit, Dairy, Flour, Baking, 2-4 People, Vegetarian, Intermediate
Starters, Lunch, Traditional, Quick & Easy Meals, Tapas, Casual Meals, St. Patrick's Day, Fish, Vegetables, Dairy, 2-4 People, Quick & Easy
Starters, Lunch, Casual Meals, Quick & Easy Meals, Fish, Vegetables, Sugar, 4-6 People, Quick & Easy
Starters, Brunch, Lunch, Fish, Dairy, Sugar, 2-4 People, Intermediate
Mains, Traditional, Family Meals, Healthy Options
Starters, Tapas, Quick & Easy, Avocado, Vegetarian,1-2 People
Starters, Lunch, Brunch, Fish, Dairy, 1-2 People, Intermediate
Desserts, Easter, Chocolate, Dairy, 6-8 People, Vegetarian, Intermediate
Starters, Lunch, Sides, Casual Meals, Vegetables, Dairy, Eggs, 2-4 People, Vegetarian, 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.