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Baked Indian Spiced Yoghurt Chicken with Cardamom,

This is a great way to jazz up a traditional Sunday roast where the chicken is marinated in yoghurt and spices making it meltingly tender. . The flavours here are really fantastic and really penetrate the flesh of the chicken. Try to by a free-range or organic chicken, as the flavour is always so much better.
Recipes • 18 Nov 15

Lords and Ladles menu - Westport House

Here is this week's menu for Lords and Ladles - Westport House.
Recipes • 18 Nov 15

Cheese & Onion Tart

This simple but very tasty tart makes an elegant dinner party starter served with some lightly dressed bitter leaf salad. This savoury tart is a wonderful way to celebrate a mature Cheddar cheese and pared with the caramelised onions is a match made in heaven!
Recipes • 18 Nov 15

Rosemary Rib-Eye Steak with Horseradish Sauce & Fe

These days I hear there is less fillet and striploin being sold and rib-eye has become more popular. It is good value. I always bring steaks to room temperature by removing them from the fridge 30 minutes before I want to cook them.
Recipes • 18 Nov 15

Lords and Ladles menu - Castle Leslie

Here is this week's menu from Lords and Ladles - Castle Leslie.
Recipes • 18 Nov 15

Moroccan Goat Tagine with Bulgur Wheat Salad

Goat lends itself wonderfully to rich spicing and punchy aromatics, as this tagine demonstrates. It is particularly good if made ahead of time and reheated a day or two later.
Recipes • 18 Nov 15

Middle Eastern Spiced Beef and Pickled Cucumber Mi

Use the best dry aged steaks you can afford and make sure you give them plenty of time to rest before serving them to allow all the juices to settle.
Recipes • 18 Nov 15

Lords and Ladles Menu - Tullynally Castle

Here is this week's menu from Lords and Ladles - Tullynally Caste.
Recipes • 18 Nov 15

Lords and Ladles Birr Castle Menu

Here are Sunday's recipes - the Birr castle menu of Lords and Ladles.
Recipes • 18 Nov 15

Apple Cakes with a salted caramel sauce

A sweet ending to any meal!
Recipes • 18 Nov 15

Christmas Feast: Black Forest Brownie Trifle

This recipe might look a little complicated but in fact it's incredibly easy. If you're very short of time use shop-bought brownies, a carton of readymade custard that you stir the melted chocolate into and a couple of posh jars of cherries in kirsch. Whatever way you decide to do it always use the best quality dark chocolate you can afford. It's best to leave the final part of the assembly to the last minute for the most spectacular impact.
Recipes • 19 Nov 15

Pan-Fried Gnocchi with Peas and Mozzarella

If you find the thought of making homemade pasta daunting, gnocchi is a good stepping-stone. You could use store bought gnocchi, though, if you don’t feel up to it. Either way, the combination of golden gnocchi nuggets with creamy mozzarella, sweet garden peas and a drizzling of flavoured butter is a breath of summer air. This makes a superb starter or a light supper.
Recipes • 18 Nov 15

Crispy Squid and Chorizo Salad with Deconstructed

This has to be one of the most delicious salads I’ve ever tasted. It packs a powerful flavour punch that you’ll find yourself craving. You have been warned!
Recipes • 19 Aug 16

Affogato al Caffè with Dark Chocolate and Hazelnut

Affogato is good at any time of year and it is an incredibly easy dessert to prepare. Choose the best vanilla ice cream you can find and make sure you use good, strong espresso (regular brewed coffee will not work here). The recipe for the biscotti makes about 30 but they keep very well in an airtight container.
Recipes • 18 Nov 15

Crispy Golden Eggs with Black Pudding, Pan-Fried B

A starter or light supper dish that puts a modern twist on the traditional combination of boxty, black pudding and eggs. The eggs can be prepared well in advance and just deep-fried at the last minute.
Recipes • 18 Nov 15

Coeliac Friendly Chocolate Brownie

“If you are a chocolate lover like me, our homemade chocolate brownie will be guaranteed to satisfy your sweet tooth. It is by far our most popular Dessert here in Café 31 and has been modified to suit coeliacs who are often limited when it comes to the choices available for their final course. It’s rich, chocolaty and the coconut ice cream acts as a delicious contrast to the bitter Valhrona Chocolate we use. It will also hold well after freezing if you have leftovers, but from our experience, you won’t!”
Recipes • 18 Nov 15

Prawns Funghi

“I really love this prawn dish as its creamy, rich and packed with flavour. Our guests often mention they have trouble perfecting their pasta sauces but this one is so easy to make and also works well when accompanied with chicken for example.”
Recipes • 18 Nov 15

Beer Batter Fish Tacos with Cherry Tomato Salsa

This is a great recipe of tortillas filled with shallow fried fish goujons, tomato salsa, a little soured cream and some salad. Perfect served with ice cold beer for the grown ups…
Recipes • 18 Nov 15

Carrot & Courgette Cake with Rosemary & Orange Crè

Carrot, courgette and cardamom are a wonderful combination of flavours. The cake itself is moist enough but for that extra special touch you can add the delicious rosemary & orange crème fraiche. If you want to go all out, you can make mini carrots and courgettes out of marzipan with a little orange and green food colouring and angelica root for the stalks. This cake will keep in the fridge for 3–5 days.
Recipes • 18 Nov 15

Bloody Mary Oyster Shooters with Raw Oysters and a

This is a fantastic recipe to showcase fresh oysters, the shooters add a bit of fun to the dish and will ensure that your evening starts well!
Recipes • 18 Nov 15

Crispy Golden Eggs with Black Pudding, Pan-Fried B

A starter or light supper dish that puts a modern twist on the traditional combination of boxty, black pudding and eggs. The eggs can be prepared well in advance and just deep-fried at the last minute.
Recipes • 18 Nov 15

Roast Sirloin of Beef with Red Wine, Tomato and Gh

The sirloin of beef on the bone is a lovely cut and somewhat easier to carve than the more traditional wing rib. It's another of those cuts of meat that will be best if ordered from your butcher a little in advance, so as to give your butcher time to put aside a piece of properly hung beef. Like most cuts, especially the larger ones, this meat will sit quite happily for at least half an hour after cooking before serving. You can make a simple gravy, which would be lovely, or you can pull out all the stops and …
Recipes • 18 Nov 15

Mustard Crusted Rack of Lamb

Wow your guests.
Recipes • 18 Nov 15

Baked Brill or Black Sole with Bretonne Sauce

If making a Hollandaise sauce strikes fear into you, then maybe this sauce, which is easier, will give you more confidence. The sauce, apart from being delicious with flat fish, is also great with prawns and shrimps and is surprisingly good with oily fish like mackerel and salmon. It is an immensely useful sauce that I predict you will use over and over again. It is rich, so should not be too thick when being served. I usually stir in a few tablespoons of the fish cooking water into the sauce before serving. This thins the sauce to the consistency …
Recipes • 18 Nov 15

Chocolate Sauce

Rich and dark with a lacquer-like shine, chocolate sauce is a classic and it is easy. The most important ingredient is clearly the chocolate, so search for the best quality you can find. I use Valhrona, a wonderful chocolate from France, and generally use the 62% cocoa solid version. If I need a particularly intensely flavoured sauce I will use 70% cocoa solids. I serve the sauce with ice creams and some chocolate puddings. The sauce is best when freshly made but will keep in the fridge for several weeks. If I have stored it for a while, I always …
Recipes • 18 Nov 15
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