Served with pickled cucumber and moily, horseradish and cauliflower sour cream, from Dublin's Vintage Cocktail Club
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
The perfect dish to impress friends with. The flavours work magically together. A dish not to be missed!!
Mark Doe from Killarney's Just Cooking School shares a sumptuous summer recipe
Paul says: "This is a lovely way to eat fresh fish... Fish can be quite tricky to cook on a barbecue as it sticks really easily. So to remove any fear I'm cooking the mackerel on a foil tray. Just treat it like a frying pan. If you're feeling brave however, just brush the fish with a little oil and make sure the bars of the barbecue are really clean".
This is my favourite burger recipe. Just the smell of them grilling drives my senses wild. The black pudding gives the perfect amount of fat to the burger and fantastic flavour, so there’s no need for extra salt and pepper. There are five optional toppings, which you can serve all at once if you like!
Confit Legs Stuffed with Chestnuts, Fondant Potato, Pan Fried Foie Gras and Cranberry Jus
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.