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Desserts
Bread and Butter Pudding
Owner Kay Harte has long since being committed to local food, purchasing produce from The English Market... -
DessertsFrangipane tarts studded with fresh fruit always look so alluring. The frangipane in this tart is moist and the fruits can be varied according to what’s in season. In the summer, peaches, raspberries, nectarines, cherries and blueberries offer alternatives to the plums suggested here. If I’m using raspberries or blueberries, I use much less fruit as they ooze so much more juice. About 200g raspberries placed around the tart, for instance, works very well. To make the pastry: Place the flour, butter and icing sugar in a food processor and mix until fine. With the machine running, pour in about three-quarters of the beaten egg. Open the lid of the food processor and feel the pastry. If you think that it’s moist enough to come together, pulse for another few seconds and turn out onto your countertop. The pastry should be neither too firm nor too soft. If you happen to have any beaten egg left over, reserve it for later. Bring the pastry together quickly with your hands so that the surface is smooth. Wrap the pastry in cling film and place in the fridge for about an hour. If making the pastry by hand, put the flour and butter in a bowl. Chop the butter finely with a knife, then using the tips of your fingers, rub the butter lightly into the flour. Bind with just enough beaten egg to make the pastry come together. Refrigerate as above. Preheat the oven to 200°C, 180°C Fan, 400°F, Gas 6. Roll out the pastry and line the quiche tin. Place a sheet of greaseproof or bakewell paper over the pastry and fill with dried pulses. Bake the pastry in the preheated oven for about 15 minutes, or until it’s just beginning to go golden around the edges. Very carefully remove the dried pulses and the greaseproof paper. Lower the oven temperature to 180°C, 160°C Fan, 350°F, Gas 4. Brush the pastry base with a little beaten egg and return to the oven for a further 5–10 minutes, until the tart base looks crisp. Warm the jam slightly and paint it on the base of the tart. To make the filling: Place the butter and sugar in a bowl and beat with an electric mixer until light and fluffy. Beat the eggs together and add gradually, mixing well between each addition. Add the ground almonds and lemon zest and fold into the mixture. Spread the filling evenly over the tart base. Split the plums in half and remove the stones. Slice the plums and arrange them around the tart, slightly overlapping each slice. Return the tart to the oven and bake for 30–40 minutes. When ready, the top should be a light golden colour and the filling should be slightly springy to the touch. Dust the tart with icing sugar just before serving. Serve with a spoonful of crème fraiche.
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Starters
Carrygerry’s Seafood Chowder
The welcome is warm and the food delicious at Carrygerry House, the lovely home of Gillian and Niall... -
Desserts
Dublin Cookery School’s Clara’s Hot Chocolate Pots
Everyone loves chocolate for Easter! This easy, delicious recipe cannot fail to please on all fronts:... -
Starters
Dublin Cookery School’s Gravlax and Guinness Brown Bread
It is hard not to be affected by Lynda Booth's enthusiasm. Her passion for food and teaching is apparent... -
Starters
Ballymaloe Relish Eggs
Ballymaloe Foods produce a wide range of versatile relishes and sauces that brings a burst of flavour... -
Starters
Bertha’s Revenge Gin Cured Irish Organic Salmon Gravlax, Cucumber Pickle, Dill-Mustard Sauce
Gravlax cured with Bertha's Revenge Gin which is distilled at the distillery at Ballyvolane House. The... -
Mains
Janet’s Just Delicious Family Hot Pot
A range of great tasting chutneys, relishes and sauces from Wicklow based producer, Janet's Country Fayre.... -
Dessert
Belgian Chocolate & Chilli Panna Cotta, Wexford Raspberry Curd, Candied Chilli
Cathy Farrell is the face behind The Kitchen @ Gorey. This dynamic woman has pooled her hospitality experience... -
Desserts
Chocolate and Ale Cake
Louis Murphy runs the show here at the Dunraven Arms. He knows what his customers want. This hotelier... -
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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StartersMix dry ingredients and aerate. Add the honey to the buttermilk and mix. Make a well in the centre of the flour and add most of the buttermilk. Mix quickly until just moistened, adding buttermilk as needed for a wet consistency. Turn dough onto a floured board and round it up gently, making it two inches thick. Place on a greased baking sheet and cut a half-inch-deep cross into the top. Bake at 180°C for 60 minutes, turning the bread over for the last 10 minutes. Tap on the bottom: a hollow sound means it’s done. Cool on a wire rack covered with a damp tea towel.
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Mains
Cumin Roasted Monkfish
This delicous recipe consists of Cumin Roasted Monkfish, Caramelised Yoghurt, Pea Puree, Roast Squash... -
Lunch
Spaghetti Vongole
A love affair which began in the 90’s has resulted in a fine marriage. Not just between the two people...
Desserts, Baking, Fruit, Dairy, Sugar, Baking, 2-4 People, Vegetarian, Intermediate
Desserts, Baking, Fruit, Flour, Eggs, Dairy, Sugar, 4-6 People, Vegetarian, Intermediate
Starters, Lunch, Traditional, St Patrick's Day, Fish, Shellfish, Dairy, Vegetables, Cooking, 4-6 People, Intermediate
Desserts, Valentine's Day, Easter, Quick & Easy Meals, Eggs, Chocolate, Sugar, Dairy, Baking, 4-6 People, Vegetarian, Quick & Easy
Starters, Lunch, Brunch, Traditional, St. Patrick's Day, Fish, Flour, Eggs, Sugar, Dairy, Sugar, Alcohol, 4-6 People, Intermediate
Starters, Lunch, Snacks, Quick & Easy Meals, Casual Meals, Tapas, Eggs, Dairy, 6-8 People, Vegetarian, Quick & Easy
Starters, Lunch, Fish, Eggs, Dairy, Alcohol, 6-8 People, Quick & Easy
Mains, Family Meals, Healthy Options, Casual Meals, Meat, Vegetables, Cooking, 2-4 People, Intermediate
Dessert, Valentine's Day, Chocolate, Dairy, Sugar, Fruit, 6-8 People, Intermediate
Desserts, Valentine's Day, Eggs, Flour, Sugar, Dairy, Alcohol, Baking, 6-8 People, Vegetarian, Quick & Easy
Starters, Breakfast, Brunch, Lunch, Sides, Snacks, Baking, Traditional, Healthy Options, St. Patrick's Day, Flour, Dairy, 4-6 People, Vegetarian, Quick & Easy
Mains, Quick & Easy Meals, Fish, Dairy, Vegetables, 1-2 People, Cooking, Valentine's Day, Quick & Easy
Lunch, Dinner, Fish/Seafood,2-4 People
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