Occasion: St. Patrick's day

Hotel Meyrick Cabbage-wrapped Salmon and Mushroom Risotto - Spring Cabbage Wrapped Line Caught Corrib Salmon stuffed with A Field Mushroom Risotto and accompanied by a Galway Oyster and Shallot Won Tons with a Lemon & Sorrell White Butter Sauce

Serves: 4

Hotel Meyrick Cabbage-wrapped Salmon and Mushroom Risotto

Spring Cabbage Wrapped Line Caught Corrib Salmon stuffed with A Field Mushroom Risotto and accompanied by a Galway Oyster and Shallot Won Tons with a Lemon & Sorrell White Butter Sauce

Irish Bacon with Roasted Potatoes, Shallots, and Thyme - Thin slices of Irish bacon require no added flavor or fat during cooking. They do, however, become even more enticing when sauteed in butter and oil. Serve bacon and oven-roasted potatoes alongside eggs fried in the pan drippings.

Serves: 4

Total Time: 70

Irish Bacon with Roasted Potatoes, Shallots, and Thyme

Thin slices of Irish bacon require no added flavor or fat during cooking. They do, however, become even more enticing when sauteed in butter and oil. Serve bacon and oven-roasted potatoes alongside eggs fried in the pan drippings.

Black Pudding & Goats Cheese Parcels with a Red Onion Marmalade & a Mixed Leaf Salad - The perfect dish to impress friends with. The flavours work magically together. A dish not to be missed!!

Serves: 4

Total Time: 45

Black Pudding & Goats Cheese Parcels with a Red Onion Marmalade & a Mixed Leaf Salad

The perfect dish to impress friends with. The flavours work magically together. A dish not to be missed!!

Superfood Slaw - When I first moved to Ireland I was baffled and slightly horrified by the coleslaw/ham and coleslaw/cheese combo. In South Africa I'd only ever had coleslaw as a salad with a 'braai' (BBQ). Now I secretly enjoy this mayonnaisey concoction on a crusty roll! A real superfood, cabbage is such an integral part of Irish cuisine that I decided to give coleslaw the ish makeover. Use red cabbage, add another Irish superfood-seaweed- and lots super seeds and sprouted seeds and you have a super slaw. The dressing in this recipe is a lighter, zingier alternative to plain mayonnaise.

Serves: 8

Superfood Slaw

When I first moved to Ireland I was baffled and slightly horrified by the coleslaw/ham and coleslaw/cheese combo. In South Africa I'd only ever had coleslaw as a salad with a 'braai' (BBQ). Now I secretly enjoy this mayonnaisey concoction on a crusty roll! A real superfood, cabbage is such an integral part of Irish cuisine that I decided to give coleslaw the ish makeover. Use red cabbage, add another Irish superfood-seaweed- and lots super seeds and sprouted seeds and you have a super slaw. The dressing in this recipe is a lighter, zingier alternative to plain mayonnaise.

Mussels in Irish Cider - Serve with some crusty bread to mop up the liquid!

Serves: 4

Mussels in Irish Cider

From: Kitchen Hero: Great Food for Less

Serve with some crusty bread to mop up the liquid!

Wild garlic pesto - Evan Doyle of The Strawberry Tree Restaurant at the BrookLodge Hotel in Macreddin have provided this recipe for one of their tastiest and most simple wild staples from the recently launched 'Wild Food' cookbook, in collaboration with food journalist and writer Biddy White Lennon

Wild garlic pesto

Evan Doyle of The Strawberry Tree Restaurant at the BrookLodge Hotel in Macreddin have provided this recipe for one of their tastiest and most simple wild staples from the recently launched 'Wild Food' cookbook, in collaboration with food journalist and writer Biddy White Lennon

MacNean Eggs Benedict - This is our version of eggs Benedict: a poached egg served on brioche with bacon and a butter sauce, which is much lighter than Hollandaise. We also give customers the option of having it with smoked salmon, or with spinach as the vegetarian option.

Serves: 4

MacNean Eggs Benedict

From: Neven Maguire: Home Chef

This is our version of eggs Benedict: a poached egg served on brioche with bacon and a butter sauce, which is much lighter than Hollandaise. We also give customers the option of having it with smoked salmon, or with spinach as the vegetarian option.

Roast Chump of Curragh Lamb with Kale and Greens - Executive chef of The Saddle Room at The Shelborne Hotel in Dublin, Garry Huges cooks for Four Live

Roast Chump of Curragh Lamb with Kale and Greens

From: Four Live

Executive chef of The Saddle Room at The Shelborne Hotel in Dublin, Garry Huges cooks for Four Live

Reed-cooked Rack of Irish Spring Lamb - A unique method of preparing an Irish staple, alongside roasted baby vegetables

Serves: 4

Reed-cooked Rack of Irish Spring Lamb

From: The Afternoon Show

A unique method of preparing an Irish staple, alongside roasted baby vegetables

Champ Mash - Tasty and creamy mashed potato to spruce up any meal.

Champ Mash

From: Four Live

Tasty and creamy mashed potato to spruce up any meal.


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Irish

Chicken, chorizo and prawns in a prawn cream Duck breast in caramel sauce Trinity College Vanilla Cream Grilled lamb chops with wild garlic pesto Chicken casserole with Bulmers Braised Beef Cheek with Smoked Bacon Wild Rabbit In Cider And Buttermilk, Turnips, Ginger And Kale Seared monkfish, wilted spinach and curried foam Gorgonzola and Goats Cheese Risotto with Apple and Caramelised Walnuts

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Kitchen Hero: HomeCooked
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