Christmas Feast: Black Forest Brownie Trifle

From: Kitchen Hero: Donal's Irish Feast

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.

Seared Lamb Loin with Black Olive Couscous and Yoghurt Sauce

From: Neven Maguire: Home Chef

This recipe would also be great done on the barbecue. It uses Israeli couscous, which is also known as ptitim or Jerusalem couscous. It is actually an Israeli pasta shaped like rice or little balls. I like to eat it hot or cold and it has the added advantage of retaining its shape and texture even when reheated, as it does not clump together.

Sticky Glazed Pork Fillet

From: Neven Maguire: Home Chef

The beauty of these parcels is that the main and side dishes cook alongside each other in the oven, leaving you with nothing to do except chat to your guests! They take very little time to prepare but can be made well in advance and then cooked to order, leaving no last-minute stress! Buy one large pork fillet and you'll have enough for this recipe.

Crispy Golden Eggs with Black Pudding, Pan-Fried Boxty and Crisp Apple Salad

From: Kitchen Hero: Donal's Irish Feast

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.

Glazed Spiced Venison with Forest Mushrooms and Sweet Potato Mash

From: Kitchen Hero: Donal's Irish Feast

The delicate flavour of the venison is complemented by the gutsy sweet potato mash and sauté of wild mushrooms. Most supermarkets now stock a decent range including chanterelle, oyster, chestnut and if you’re very lucky ceps (porcini) if they’re in season.

Affogato al Caffè with Dark Chocolate and Hazelnut Biscotti

From: Kitchen Hero: Donal's Irish Feast

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.

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!”

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.”

Beer Batter Fish Tacos with Cherry Tomato Salsa

From: Kitchen Hero: Donal's Irish Feast

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…


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