Crab Crème Brûlée

From: Paul Flynn: Irish Food

For best results, allow mixture to infuse overnight.

Tempura of Vegetables with Sour Cream Dip

From: Paul Flynn: Irish Food

It's important not to over-mix the batter.

Strawberry Jelly with Buttermilk Granita

From: Paul Flynn: Irish Food

When ready to serve scrape with a fork to achieve a snow / ice like texture and serve immediately on top of the strawberry jelly.

Baked Spiced Plums with Oatcakes

From: Paul Flynn: Irish Food

More dessert delight from Paul Flynn.

Cheese Fondue

From: Paul Flynn: Irish Food

A treat with leftovers.

Sweet Potato and Chorizo Gratin

From: Paul Flynn: Irish Food

Serve with baby spinach salad and crusty bread.

Turf-Roasted Belly of Pork

From: Paul Flynn: Irish Food

Turf roasting is not merely fashionable, it is also easily achievable, and gives a unique flavour to a joint.

Vinaigrette

From: Paul Flynn: Irish Food

Refrigerate until needed and shake before use.

Quick Trout

From: Paul Flynn: Irish Food

Cook on very hot barbeque for 10 minutes.

Bacon Collar with Mash & Autumn Vegetable Slaw

From: Paul Flynn: Irish Food

Treat yourself with this mouth-watering dinner




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