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My Perfect Scrambled Eggs

For that lazy Sunday morning.

Clodagh McKenna's Lunch-time Ham and Cheese Quiche

So the guests are gone, the house is clean and the only evidence left of the Christmas feast are the leftovers packed high in your fridge, this is what to do with them!

Recipes • 28 Apr 17

Poached Eggs - Cling Film Method

An easy way to poach eggs while retaining their shape.

Recipes • 19 Nov 15

MacNean Eggs Benedict

This is our version of eggs Benedict: a poached egg served on brioche with bacon and a butter sauce, which is much lighter than Hollandaise. We also give customers the option of having it with smoked salmon, or with spinach as the vegetarian option.

Food • 09 Feb 22

Eggs Benedict

A tasty way to serve poached eggs.

Recipes • 19 Nov 15

Smoked Trout, Poached Eggs & Hollandaise Sauce

This can also be a very fancy starter and the flavours are perfect together.

Recipes • 19 Nov 15

Truly Irish - Mussels in Irish cider

Susan Gillespie from Galway was the winner of our Radisson Blu Royal Dublin competition to provide a truly Irish recipe for St. Patrick's Day. Her recipe was featured on the hotel's restaurant menu for St. Patrick's Day - recreate it at home!

Recipes • 19 Nov 15

MacNean porridge with Irish Mist and honey

Porridge is one of our most popular breakfasts in the restaurant, and this recipe goes down a treat. On cold winter mornings, it gets you off to a good start and takes no more than 10 minutes to prepare.

Recipes • 19 Nov 15

Irish Stew with Lamb Shank: Paul Flynn

Irish Stew with Lamb Shank

Paul Flynn • 24 Jan 17

Harissa Mackerel with carrot, mint and spring onio

A quick and nutritious light meal.

Recipes • 19 Nov 15

Creamy Smoked Haddock and Chive Risotto

Another great fish dish. Anita uses arborio rice for this dish to really bring out the variety of flavours.

Risotto • 03 Mar 17

Lemony Turkey Kebabs

Sally Bee presents this nutritious and simple family meal, great for a BBQ!

Recipes • 19 Nov 15

Crispy Goat’s Cheese with Beetroot Panna Cotta

If you prefer to bake the goat’s cheese, simply cook it a pre-heated oven (180°C/Gas 4) for another 5-10 minutes – until warmed through and soft. We use a rectangular silicone mould to make the panna cotta in, which are available from both catering shops and online.

Recipes • 19 Nov 15

Paul Flynn's Perfect Pancakes

The countdown to pancake Tuesday is on! Why not start practicing now? Paul Flynn shares his simple recipe for a tasty batch of pancakes.

Food • 29 Jan 18

Jewelled Chinese 5 Spice Duck Salad

One of my favourite recipes for entertaining, this salad looks fabulous for Christmas with ruby red pomegranate jewels and juicy mango. The ish ingredient is Chinese 5 Spice which is an aromatic blend of spices that marries perfectly with luxurious duck breasts. Toasted sesame oil, another ish factor, and plenty of fresh lime, finishes off this very special sensational salad.

Food • 09 Feb 22

Chow Down Chicken Noodles

This is a great takeawayish recipe, all the tastes and textures of a traditional Chinese, but with extra crunch and veggies. Use skinless boneless chicken thighs for really juicy tender chicken, much better than chicken fillets. You can make this a vegetarian main meal by swapping out the chicken for extra veggies like courgettes and extra peppers. The real ish ingredient is pale dry sherry, also called fino sherry. This is the closest Western equivelant to Chinese sxhaosing wine which is a traditional rice wine.

Recipes • 19 Nov 15

Spicy Stir Fried Prawns with Cashew Nuts

Gok says: "There is so little wastage when cooking Chinese food – if making a king prawn dish like this one, all the shells and prawn heads can be used to make a delicious stock. When you’ve shelled the prawns – I always wear a pair of rubber gloves when I’m preparing this dish, as I can’t stand the smell of prawns on my hands – pile the shells, tails and heads into a pan of boiling water, add some garlic and smashed ginger and you have a gorgeous and tasty stock. Use this stock to add flavour and balance …

Recipes • 19 Nov 15

Vietnamese Style Leftover Chicken Salad

Gok says: "Whether it’s catering for a dinner party, birthday party, wedding or the biggest celebration in Asia, Chinese New Year, the look and aesthetic of the food we serve is hugely important. The Chinese have a brilliant knack of paring down even the most complicated of dishes, simply serving them on a three-way palette of black, gold and red. When dressing your delicious food to serve to friends and family, adopt as your mantra Coco Chanel’s formidable quote: ‘When accessorizing always take off the last thing you put on.’ If you employ this simple technique to your food, I …

Recipes • 12 Aug 19