Recipe
This delicious dish from Great British Chefs and ÄòThe Food I EatÄô blogger Rachel Walker makes for a very tasty supper. Featuring some of IrelandÄôs best food offerings Äì Irish beef, soda bread, kale and pearl barley, make this salad on St PatrickÄôs day, or any time during the warm summer months.
An authentic and innovative pizza befitting of any Italian restaurant. A light crisp base is embellished with a feast of toppings including sweet red onion, blue cheese and saut?©ed pumpkin, added to tender rump steak. A pizza to indulge in.
Homemade hamburgers not only taste delicious but can be made so healthy too. Remember not to leave them on the heat for too long as this can dry the meat out Äì you want a nice juicy burger. We like our guacamole with a bit of bite, so, for best results, donÄôt over-mash the avocado and perhaps leave some nice, chunky bits in.
This recipe features a delicious marinade that is great for the barbecue. ItÄôs full of robust flavours with the gutsy Shiraz wine, garlic, peppercorns and herbs and pairs perfectly with steak.
ÄúI like to serve this steak and its accompanying salad with some thick hand-cut chips. Delicious.Äù
Recipe from Modern Irish Food by Kevin Dundon. Photography by Christian Barnett. (Octopus Books)
The earthy flavour of the heirloom beetroot in this recipe complements the smoky tahini dressing perfectly. Use sirloin or fillet steak and superfood grain pearl barley for a filling and nutritious autumnal salad.
This sumptuous Irish oxtail ravioli recipe demonstrates perfectly how cheaper cuts of meat can be transformed to a thing of beauty with a little time and patience. Each raviolo is served on a bed of spinach, and drizzled with a jus made from the oxtail braising liquid Äì a fantastic dinner party dish for pasta lovers.
For this gnocchi bolognese, try to use proper spinach and not the baby variety for this recipe as it has a much better flavour and texture in this type of dish. If you donÄôt want to use the mascarpone try tearing a ball of Buffalo mozzarella into chunks and using that instead.
This is a wonderfully hearty beef cobbler is a dish perfect for a cold winterÄôs evening and just that little bit different from a regular stew. The cobbler topping is very similar to a savoury scone. If you havenÄôt got buttermilk, you can use half the quantity of milk and add the juice of a lemon.
This dish needs no introduction as the Irish have taken to it as if it was their own. This recipe makes enough for two lasagnes, an efficient way of feeding a crowd, or perfect for freezing and saving for a rainy day.