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Mains
Lamb with Morels, Onion Puree, Broad Bean and Asparagus
Mount Juliet Estate is a lesson in luxury with stunning gardens, golf facilities, accommodation and Michelin... -
MainsTo prepare the basil oil: Blanch the basil in a medium saucepan of boiling water for 10 seconds. Drain with a sieve and immediately place in an iced water bath. Pat the basil dry with paper towels. Transfer to blender. Add oil; puree until smooth. Season with salt and pepper. Place in a squeeze bottle and allow to cool. (Can be made up to 3 days ahead.) To prepare the roasted red pepper sauce: Preheat the oven to 200°C. Set the peppers on a baking sheet and roast until the flesh is soft and the skin puckered, 30 to 35 minutes. Remove the peppers from the oven and put them in a bowl covered with cling film. Set aside for 10 minutes to sweat. Remove the cling film, peel and seed the peppers. Cut the flesh into pieces and set aside. Heat the oil in a sauté pan. Add the onion and cook until soft. Deglaze with white wine and cook for 1 minute. Add the stock and the cooked red pepper. Cook for 5 minutes. Cool slightly, and puree in the blender. Pass through a fine sieve. Season with lemon juice, salt, and pepper, and transfer to a small saucepan to reheat in a few minutes. Now let’s turn our attention to the chorizo & crushed potato.. In a sauté pan, on a medium heat sauté the chorizo in 2 tablespoons of rape seed oil until the oil turns red (about 2 minutes). Chop up the potatoes roughly. Add in the cooked potatoes and mix with the chorizo and oil (being careful not to mash the potato). Cover and keep warm over a low heat (until the potato is heated through). Half fill another sauté pan with water (we’re keeping the washer upper busy). Add two tablespoons of salt and bring to the boil. While that’s coming up to the boil, place about 4 tablespoons of rapeseed oil and a good pinch of sea salt in a bowl. Put a thick-bottomed non stick frying pan on a high heat. Toss the fillets of hake in the seasoned oil and place in the frying pan skin side down (always cook fish ‘presentation side’ down first). Turn after two minutes (the skin should be nicely browned). Take off the heat and add 50 ml of dry white wine. Place in the oven. The fish will be cooked in about 4 or 5 minutes, depending on thickness, so let’s get moving on the prawns . Now plunge the prawns into the boiling water. Bring back to the boil and allow to cook for another three or four minutes. Drain the prawns from the water Begin to gently reheat the red pepper coulis. Take the haddock out of the oven. The best way to tell if it is cooked is by touch. If you press on it on its thickest point and it feels firm then it is done. Now we are all set. Place the chorizo and potato on the centre of two warmed plates. Place the haddock & prawns on top. Ladle the coulis around the edge of the plate. Drizzle the basil oil through the coulis. Place a few sprigs of chervil around the plate and dinner is served.
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Mains
Goatsbridge Trout, Mussel, Clam & Irish Chorizo Broth, Brendan’s Baby Vegetables, Cuinnoeg Butter & Chorizo Sauce
In the pretty market square of Kildare Town, Hartes of Kildare occupies a prime slot. An old fashioned... -
Mains
Braised Lamb Shanks with Garlic, Rosemary and Flageolet Beans
Cork's Ballymaloe Cookery School really needs little introduction. The school is headed up by Darina... -
Mains
Burren Hot Smoked Salmon with Penne Pasta
This very easy and oh-so-delicious pasta recipe calls for our Burren Hot Smoked Spiced Organic Irish... -
Desserts
Irish Whiskey Truffles
It’s difficult to encapsulate the qualities that make a great hotel. Is it large luxurious rooms, exemplary... -
Starters
Wild Garlic Pesto
March is here and apparently, Spring has sprung…well maybe! It’s all still a bit haphazard at the... -
Desserts
Hot Cross Buns
Nowadays Hot Cross Buns are traditionally eaten in Ireland on Ash Wednesday and on Good Friday. This... -
Lunch
Boxty
Boxty tastes delicious with a full Irish breakfast or as a quick & easy lunch during a busy day. -
Lunch
Egg with Spinach & Burren Hot Smoked Salmon in Skillets
The Burren Smokehouse is a family-run business which was set up in 1989 by Birgitta & Peter Curtin.... -
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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DessertsMakes 20-24 mince pies All mince pies with a pastry top, need to be brushed with egg wash before going into the oven. Sieve the flour into a bowl, cut the butter into 1/2 inch (1cm) approx. cubes, toss into the four and rub in with the finger tips. Add the icing sugar. Mix with a fork as you gradually add in the beaten egg (do this bit by bit because you may not need all the egg), then use your hand to bring the pastry together into a ball: it should not be wet or sticky. Cover with cling film and refrigerate for 1 hour. Roll out the pastry until quite thin – about 1/8 of an inch, stamp out into rounds 3 inches (7.5cm) diameter and line shallow bun tins, put a good teaspoonful of mincemeat into each tin, damp the edges with water and put another round on top. Egg wash and decorate with pastry leaves in the shape of holly berries etc. Bake the mince pies in a preheated moderate oven 180°C/350°F/Gas Mark 4, for 20 minutes approx. Allow them to cool slightly, then dredge with icing or castor sugar. Serve with a blob of whiskey flavoured cream. Mince Pies with Meringue: Make the meringue: Preheat the oven to 180°C/350°F/Gas Mark 4. Line the tins with pastry rounds and mincemeat. Pipe a blob of meringue on top. Bake in the preheated oven for 15-20 minutes. Turn off the oven and allow the meringue to cool in the oven. Mince Pies with Almond Crumble: Line the tins and fill as in master recipe, but do not put another pastry round on top of the pies. Mix together the flour and sugar and then rub in the butter with your fingertips to make a coarse crumble. Add the flaked almonds. Sprinkle a generous teaspoon of crumble on top of each mince pie. Bake for 15-20 minutes.
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Starters
Brooks Pancake
It’s difficult to encapsulate the qualities that make a great hotel. Is it large luxurious rooms, exemplary... -
Starters
Kilmore Quay Fish Cakes with Garlic & Caper Mayonnaise
Fish is a superfood, it is packed with vitamins and minerals and is a major source of omega-3 fatty acids....
Mains, Spring, Easter, Meat, Vegetables, 2-4 People, Intermediate
Mains, Valentine's Day, Fish, Shellfish, Vegetables, Alcohol, 1-2 People, Intermediate
Mains, Quick & Easy Meals, Valentine's Day, Meat, Fish, Shellfish, Dairy, Vegetables, Cooking, 2-4 People, Quick & Easy
Mains, Easter, Spring, Meat, Vegetables, Alcohol, Cooking, 4-6 People, Intermediate
Mains, Lunch, Quick & Easy Meals, Family Meals, Casual Meals, Fish, Dairy Vegetables, Cooking, 1-2 People, Quick & Easy
Desserts, Traditional, Snacks, Christmas, St. Patrick's Day, Valentine's Day, Chocolate, Alcohol, Dairy, Cooking, A Party, Vegetarian, Intermediate
Starters, Sides, Sauces, Summer, Vegetables, Dairy, 2-4 People, Vegetarian, Quick & Easy
Desserts, Snacks, Baking, Easter, Spring, Eggs, Fruit, Flour, Dairy, Sugar, A Party, Vegetarian, Quick & Easy
Lunch, Breakfast & Brunch, Quick & Easy, Vegetarian
Lunch, Breakfast, Brunch, Quick & Easy Meals, Fish, Vegetables, Eggs, Dairy, 2-4 People, Quick & Easy
Desserts, Snacks, Baking, Traditional, Christmas, Winter, Fruit, Flour, Sugar, Eggs, Dairy, A Party, Quick & Easy
Starters, Breakfast, Brunch, Desserts, Pancake Tuesday, Eggs, Flour, Dairy, Cooking, 2-4 People, Vegetarian, Quick & Easy
Starters, Mains, Lunch, Quick & Easy Meals, Casual Meals, Fish, Vegetables, Eggs, Dairy, 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.