From: Four Live
It's all about using quality locally sourced Irish produce this week, today is Oliver Dunne's turn. Bon Appetit.
Susan Gillespie from Galway was the winner of our Radisson Blu Royal Dublin competition to provide a truly Irish recipe for St. Patrick's Day. Her recipe was featured on the hotel's restaurant menu for St. Patrick's Day - recreate it at home!
Nespresso provide this indulgent recipe for their take on an Irish classic
From: Neven Maguire: Home Chef
A French classic, and a really creamy and delicious way to end a meal. In the restaurant we like to vary the flavours by using coconut milk, passion fruit or Coole Swan Liqueur. I have my dear friend Léa Linster to thank for this recipe. I normally use a blowtorch, but alternatively place the brulées under a hot grill, watch them like a hawk because they burn very easily. When glazed, they should be a nice mahogany brown colour.
Garth McColgan's Irish Angus Burgers with Red Onion Marmalade for all the family to enjoy.