From: Martin & Paul's Surf 'n' Turf
I’ve decided to do this funky little dish in bite size, you could certainly scale it up and use one duck breast per person.
From: Martin & Paul's Surf 'n' Turf
All that’s good about west Cork can be found in this dish. It’s my west Cork version of surf and turf, so I’ve stolen some of Paul’s beloved black pudding to make it! Make sure your scallops haven’t been dredged, as that is disastrous for the sea bed.
From: Martin & Paul's Surf 'n' Turf
While visiting Skerries, Paul Flynn came up with this poultry, pork and prawn dish.
From: Martin & Paul's Surf 'n' Turf
This is rustic one pot food at its best, slow deep but yet vibrant. Farmed rabbit or chicken would be a perfect substitute.
From: Martin & Paul's Surf 'n' Turf
A contendor for Paul Flynn on RTÉ's 'Surf n' Turf'
From: Martin & Paul's Surf 'n' Turf
Turbot is such a prime fish that it doesn’t need a lot of cooking. With turbot, the simpler the better... If you can’t get a whole fish, buy fillets and fry them instead.
From: Martin & Paul's Surf 'n' Turf
This recipe can apply to whole leg or shoulder of lamb and you can do it on the barbeque.
From: Martin & Paul's Surf 'n' Turf
Delicious: a creamy and decadent bowlful.
From: Martin & Paul's Surf 'n' Turf
There are two parts to this pork dish that can be used separately or together. I like to serve this pork with some colcannon, which is mashed potato with cooked cabbage and spring onions.
From: Martin & Paul's Surf 'n' Turf
The taste of organic sea trout grown in the clean, clear waters of the west coast of Ireland comes very close to my first memories of wild salmon. I used wild violet and rocket. My advice is forage with an expert who knows what’s edible!