Recipes
Enjoy this great selection of Recipes using locally sourced Irish ingredients to create incredible Food Memories, whatever the occasion! Traditional Irish plates can be found alongside contemporary cooking with many recipes contributed by GFI chefs, food producers, shop owners and cookery schools, sharing their Food Tips with you.
Recipe by Tim O'Sullivan Renvyle House HotelWith Rhubarb in season and grown in Renvyle House's Kitchen Garden, this has wonderful flavours and a few levels of crunch with a delicious creamy rhubarb filling.Crumble Filling Ingredients200g rhubarb100g granulated sugar25g butter3 tablespoons maple syrupMethod:Cut rhubarb into cubes and cook gently in a saucepan with the sugar, butter and maple syrup for 10 minutes. Divide between 4 ramekin dishesCrumble Topping Ingredients50g plain flour25g...
Thu 9th May 2013
Recipe by Ed Cooney The Merrion Hotel - Ingredients 10 each king scallops1 head chicory10 ml lemon juice10 ml hazelnut oil5 g castor sugar10 g buttertruffle dressing2 tblsp white truffle oil1 ½ tbsp extra virgin olive oil1 tblsp champagne wine vinegar0.25 tsp lemon juiceto taste sea saltto taste black pepperchopped chives Method Heat a non-stick pan with a little oil and cook scallops for one minute on both sides (depending on size). Set aside to rest.Julienne (thin...
Thu 9th May 2013
Recipe by Ed Cooney The Merrion Hotel - Ingredients 2 eggs115 g butter100 g brown sugar115 ml milk175 g wholemeal flour1 tsp baking powder100 g wheat bran/jumbo oats1 tsp baking soda0.25 tsp salt50 g carrot (grated)50 g apple (grated)a handful of walnuts Method Preheat oven to 190°C/Gas 5 and line muffin tin with cases.Cream the butter and brown sugar until fluffy.Combine with the apple, carrot,...
Tue 16th Apr 2013
Sounds dull, but this wonderfully zingy salad By Cafe Rua is far greater than it’s sum of parts and properly celebrates this delicious seasonal vegetable. Delicious served warm as part of a Mezze plate…or bulk it up by adding chickpeas, or leftover rice.Ingredients 2 heads cauliflower – cut into floretsGlug of olive oilteaspoon dried chilli flakesTablespoon of cumin seeds and mustard seeds - crushedMix of seeds – pumpkin, sunflower, sesameJuice of 2 limes4 scallions, slicedBunch of...
Mon 15th Apr 2013
Serves 6-8 (depending on mould size) Ingredients
360 ml Killowen Farm natural yogurt360 ml milk85g castor sugar1 vanilla pod5 leaves gelatine Method1. Heat the milk,sugar and vanilla pod.2. Remove from the heat and allow to cool.3. In the meantime, soak the leaves of gelatine in cold water to soften.4. Reheat the milk, add the gelatine and stir in the yogurt.5. Pour the mixture into moulds and chill over night.To serve, turn out of the moulds (using a knife to help around the...
Recipe by Nash 19 Serves 6 to 8 Ingredients: Butter , for greasing4 Medium Eggs125g Caster SugarFew drops of Vanilla Extract125g Plain FlourCaster Sugar for dusting Method Preheat oven to 200oc.Grease a Swiss Roll tin and line with greaseproof paper.Place the eggs and half the sugar in a bowl and whisk until pale and thickened.Put the rest of the sugar on a baking tray and heat in the oven for a few minutes.Add the warm sugar to egg and sugar mixture and whisk...
Tue 26th Mar 2013
An easy and yet satisfying Mexican recipe with an Irish twist! It is more "assembly" than cooking required which makes it ideal for a week night's dinner.4 servings Lay out 4 tortillas; spread each with half of the herb soft cheese. Divide and top each tortilla with salmon, capers, and cheese. Top with remaining tortillas.In a small bowl, combine sour cream with dill; set aside.In a frying pan large enough to fit tortillas, heat 1 to 2 tablespoons of vegetable oil over medium heat. Cook...
Tue 26th Mar 2013
Recipe by Paul Flynn The Tannery Waterford which featured on RTE's Martin & Paul's Surf 'n' TurfIngredients : 12 lamb chops4 large potatoes (peeled and diced)1 large onion (peeled and diced)1 tsp wild garlic pesto or basil pestosalt and pepper100 g butter100 ml olive oil1 sprig thyme Wild garlic pesto 2 handfuls wild garlic leaves200 ml olive oil or a little more, just enough to make it turn round. Mustard mayonnaise 2 egg yolks1 tblsp dijon mustard1 tblsp...
This is Tim's recipe for Connemara Scallops served at Renvyle House Hotel & Resort as seen on TG4's Feilte Programme (for 4 people)Ingredients:16 scallops400 gm peas100 gm vegetables - shallots, celery, carrots and fennel4 slices of pancetta½ glass white wine vinegar200 ml cream200 gm butterOlive oilSalt & black pepperJuice of ¼ lemonSelection of mixed lettuce leavesSegments of 1 orange2 tablespoons of Tim's Salad dressing2 teaspoons of diced tomato2 teaspoons of diced...
Fri 1st Mar 2013
Recipe by Norma O'Brien The Killarney Park Hotel Ingredients 400g plain flour1tsp salt1tsp sugar1tsp bread soda 375ml buttermilk100g raisins Method Mix all dry ingredients, add raisins and then pour in the buttermilk.Mix to form a dough Roll into round shape, Cook in oven at 170 for 30 minutes
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@GoodFoodIreland - On route to @BallymaloeCS for @GoodFoodIreland #TravelClassics lunch @Inchhouse @Ballinwillin @mccarthykanturk @ToonsBridgeCafe @ummera
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@GoodFoodIreland - Thanks @CarrieOliver fab article @AniarGalway @castlemine @anportmor @GoodFoodIreland
