Ham Hock Terrine

From: Kitchen Hero: Rediscovering The Irish Kitchen

I have a special place in my heart for ham hocks. Certainly, not the most attractive ingredient to hold a fondness for, but I put it down to my inner cheapskate. I love the idea that for very little money you can produce something delicious. This ham hock recipe doesn't use gelatin, but if you prefer a firmer setting you could add a leaf of gelatin to the cooking liquid once the ham hocks are cooked. You can also make the terrine in individual Kilner jars to serve.

Mutton Pies

From: Kitchen Hero: Rediscovering The Irish Kitchen

These pies, also called 'Dingle Pies' and somewhat like the Cornish Pasty, are traditional in Co Kerry. They could be bought every August at the Puck Fair in Killorglin.

Roast Beef with Batter Pudding

From: Kitchen Hero: Rediscovering The Irish Kitchen

Batter pudding is the Irish version of Yorkshire pudding. Many Irish like their meat quite well cooked, which rather spoils a good joint of beef in my opinion. A largish piece of beef cooked in this way will have the best flavour, as small joints are disappointing.

Chicken Lahori

From: Kitchen Hero: Rediscovering The Irish Kitchen

This is a very colourful dish from India, which is not at all hot but extremely full of flavour. It should marinate in its topping for about an hour before cooking and should not be cooked ahead of time. This can also be made with chicken joints and the marinade equally divided. It is best to buy either breast or thigh joints for this method, but keep cooking time to 90 minutes.

Spiced Haddock with Lemon Couscous

Harissa paste is made from a mixture of chillies, garlic and spices and is very popular in North African cooking. This recipe also works well if you substitute curry paste for the harissa paste.

Haddock with Pasta and Broccoli

Hake or whiting would also work well in this simple and tasty dish.

Risotto with Hake and Basil

This risotto can be served as a starter or main course and is always a favourite.

Aldi's Lamb Chops with Tomato and Smoked Paprika Sauce

An easy and extremely tasty summer dinner option, which can be made in just 20 minutes!

The Ultimate Beef Burger with Crispy Potato Wedges

From: Neven Maguire: Home Chef

A really good burger has to be made from really good beef. If you can, ask a butcher to mince some rump, blade or chuck steak for you, but make sure it has 20 per cent fat content, as in effect this will make them self-basting and will prevent them from drying out during cooking. Otherwise, buy ordinary minced beef from the supermarket, but don't buy extra-lean mince or the burgers will become tough during cooking.

Salmon and Asparagus Wraps with Rocket Pesto

From: Neven Maguire: Home Chef

Farmed salmon has become much better quality over the years, and in my opinion some of the best available comes from Ireland, where the sea is always freezing cold and for the most part is unpolluted, with strong tidal flows. Make sure your salmon fillets are all even-sized and about 2.5cm (1in) thick to ensure even cooking. They also work well on the barbecue and can be made up to 12 hours in advance, covered with clingfilm and chilled until needed - just don't add the squeeze of lemon juice until you're ready to cook them.




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