Lords and Ladles Menu - Tullynally Castle

From: Lords & Ladles

Here is this week's menu from Lords and Ladles - Tullynally Caste.

Rib-eye Steak with Chimichurri

From: Neven Maguire: Home Chef

Chimichurri is a green sauce that is traditionally served with barbecued or grilled meat in Argentina. Rib-eye is my favourite cut of beef for a steak, as it has the perfect balance between flavour and value for money.

Salmon Fishcakes

From: Neven Maguire: Home Chef

Fishcakes are a great, easy way to introduce kids to fish. These are a favourite in our household. Feel free to add vegetables to the fishcakes: peas, carrots or sweetcorn would be good.

Crispy Chicken Thighs with Braised Puy Lentils

From: Neven Maguire: Home Chef

This is a great winter warmer that you can have on the table in no time at all.

Instant Strawberry Ice Cream Sundae

From: Neven Maguire: Home Chef

Watch children’s faces light up as you make these ice cream sundaes before their very eyes! The ice cream is so much better for them than anything you can buy, contains so little fat and has a really fresh flavour. If there are any adults around, they’ll be guaranteed to enjoy it just as much. Try using raspberries, which work just as well.

Crispy Squid and Chorizo Salad with Deconstructed Guacamole

From: Kitchen Hero: Donal's Irish Feast

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 carving…you have been warned!

Pan-Fried Gnocchi with Peas and Mozzarella

From: Kitchen Hero: Donal's Irish Feast

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.

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.




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