Nettle Soup

From: Kitchen Hero: Rediscovering The Irish Kitchen

This soup is a great favourite in the spring when the nettles are young. Nettles are full of minerals and vitamins which purify the blood. In the country, nettle tea was also drunk, made by pouring boiling water over chopped nettles, boiling for about 15 minutes, then straining and adding milk and sugar. This was often given to children who had measles. It is said to have been a favourite of St Columcille. Nettle soup is still served in some hotels in Ireland; this recipe is from Declan Ryan, who was chef-proprietor of the much-starred Arbutus Lodge, Cork - sadly no longer in existence. Use gloves and a scissors when cutting the nettles. Do not gather them from sprayed verges or after the end of May as they will be too tough.

Blackberry Amber

From: Kitchen Hero: Rediscovering The Irish Kitchen

This is a very good way to serve blackberries as the top of the dessert is both soft and crisp. Apple can also be used.

Carrageen Jelly

From: Kitchen Hero: Rediscovering The Irish Kitchen

This tasty dish is filled to the brim with nutrients and antioxidants that is best served with a dollop of fresh cream.

BBQ Lobster ASADOR style with Herb Dressing

Up your BBQ game this summer with this amazing lobster recipe from Asador.

Prawns with Tomato and Saffron Sauce

This recipe comes courtesy of Dublin Bay Prawn Festival wine and food expert, Niamh Boylan.

Clara's Hot Chocolate Pots

These chocolate pots are more like a hot mousse with a rich chocolaty flavour. They aren’t difficult to make and the result is amazing.

Onion Tart Tatin

From: Neven Maguire: Home Chef

Look as great as they taste.




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