Crispy Goat's Cheese with Apple and Hazelnut Salad

From: Neven Maguire: Home Chef

If you prefer to bake the goat's cheese, simply cook it in an oven preheated to 180°C (350°F/gas mark 4) for another 5-10 minutes, until warmed through and soft. Look for Irish apples in the supermarket, particularly when they are in season, and if they're not there, ask the manager why! Apples are one of our few indigenous fruits and there is no excuse for the shops not supporting Irish farmers.

Spiced Mixed Nuts

From: Four Live

Sometimes a bowl of these in the middle of a table at a drinks reception is just enough.

Christmas Feast: Honey Mustard Beetroot Gravadlax with Swedish Crisp Bread, Dill Crème Fraîche and Cucumber Pickle

From: Kitchen Hero: Donal's Irish Feast

If you are looking for a slightly different starter this Christmas, this salmon gravadlax recipe is an ideal solution and can all be made well in advance, leaving very little to do last minute.

Louisiana Crab Salad

From: Today

A great combination of flavours.

Knockdrinna Farmhouse Cheese Soufflés with Pear Salad And Walnuts

From: Kitchen Hero: Donal's Irish Feast

These make a very elegant cheese course and are quite easy to prepare. You can make these ahead of time and they will puff up again when you place them back in the oven.

Beetroot Carpaccio with Creamed Goat's Cheese

From: Neven Maguire: Home Chef - Christmas Special

To make your own balsamic syrup bring the contents of a bottle to the boil and simmer until reduced by half, then leave to cool. We store ours in small squeezy bottles for convenience. I love to use it as it intensifies the flavour of the vinegar, making it thick and syrupy so it looks great when drizzled onto a plate.

Ham Hock and Pea Soup

From: Kitchen Hero: Donal's Irish Feast

Serve with some crusty bread.




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