MasterChef Recipes

Lusk Cider Glazed Belly of Pork

Recipe by MasterChef Ireland

Maia Dunphy, Aengus MacGrianna & Conor Pope serve up glazed belly of pork on a bed of colcannon, braised beetroot, french beans served with fondant potatoes on Celebrity MasterChef Ireland

Clogherhead Crab Salad

Recipe by MasterChef Ireland

David Gillick & Yvonne Keating prepare Clogherhead crab salad with micro beans, basil oil and soda bread toasts on Celebrity MasterChef Ireland.

Seafood Chowder with Tomato and Fennel scones

Recipe by Aengus Mac Grianna

Aengus Mac Grianna serves up this tasty dish on Celebrity MasterChef Ireland.

Organic Salmon on a bed of parsley and crab

Recipe by Conor Pope

Conor Pope serves up organic salmon on a bed of parsley and crab infused crushed potatoes served with a chilli, mango, papaya and lime salsa & accompanied by purple sprouting broccoli in garlic butter on Celebrity MasterChef Irealnd.

Pan Seared Sea Bass

Recipe by Kamal Ibrahim

Kamal Ibrahim serves up pan seared sea bass with sautéed, lightly spiced baby potatoes served with grilled asparagus and tomato & chive hollandaise sauce on Celebrity MasterChef Ireland

Mini Asian Street Food Buffet

Recipe by Maia Dunphy

Maia Dunphy serves up Pad Thai Noodles, Chicken Satay and Pork and Ginger Wontons on Celebrity MasterChef Ireland.

Lemon Sole with spring vegetables in a Bercy sauce

Recipe by Tracy Piggott

Tracy Piggott offers up lemon sole with spring vegetables in a Bercy sauce accompanied by new potatoes and parsley butter on Celebrity MasterChef Ireland.

Fillet of lamb with pinenuts, Bloody Mary caviar

Recipe by Yvonne Keating

Yvonne Keating for her You on a Plate challenge on Celebrity MasterChef offers Fillet of lamb with pinenuts, Bloody Mary caviar, roasted tomato & creamed spinach served with rosemary straw fries.

Crepe Suzette

Recipe by Dylan McGrath

Dylan McGrath serves up a skills challenge to the eight Celebrity MasterChef Ireland contestants with this old favourite

Herb crusted rack of lamb with seasonal vegetables

Recipe by Terry Lyons

Served with fondant potatoes and a Madeira jus



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