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NewsletterFounder of Ballymaloe Cookery School at Shanagarry and a doyenne of Irish food, Darina Allen has been influencing the way we cook for decades. With a strong connection to the land and a passion for fresh, seasonal and local foods, Darina continues working to keep traditional Irish foods and associated skills alive. The Ballymaloe Cookery […]
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Wicklow’s cheeriest twins share their love for heart-healthy foods
For this time, our guest editors are none other than David and Stephen Flynn from The Happy Pear! They are passionate about fresh and locally-sourced food, and the restaurant has become one of the most recognised names in healthy eating. They know food is a great way to bring people together, and they spread their […]
A nice interview with the lazy chef
Simon Lamont is the host of Tv3’s The Lazy Chef, where he travels all over the country to sample the spoils of Irish cuisine and rustle up delicious quick-fix dishes. In The Lazy Chef, Simon shows how to cut any corner to make effortless food and shares his secrets to fast-tracking meals by offering tips, […]
How to: make your dips healthier
At a party, it doesn’t matter if you serve crudités, chips, crackers, or crostini—the real stars are the dips. We promise, the following tips will help you to make your favourite dips healthier but still tasty to get the wow of your guests! Swap sour cream for plain Greek yoghurt, or replace one-third of cream cheese […]
Turkey steaks with broccoli salad
In a large bowl, whisk together the olive or rapeseed oil, red wine vinegar, lemon juice and some salt and black pepper. Add the remaining salad ingredients and toss to combine well. Set aside. Preheat the oven to 190°C/170°C fan/gas mark 5 and grease a large baking dish with olive oil. Place the turkey steaks […]
3 ways with beetroot
Roasted beetroot hummus Serves 4-6 Preheat the oven to 200˚C/180˚C fan/gas mark 6. Peel 2 whole beetroots and chop roughly. Drizzle with olive oil and season with salt and pepper. Roast for 50 minutes, turning once halfway through. Set aside and allow to cool. In a blender, combine the chopped beetroot with 1 x drained […]
Garlic-stuffed mushrooms
Remove the stems from the mushrooms and chop them finely. Set aside. Preheat the oven to 180˚C/160˚C fan/gas mark 4. Line a baking tray with tin foil and grease lightly with olive oil. Heat the olive oil and butter together in a large pan over a medium heat and cook the onion for 4-5 minutes. […]
Fromage fort
=Combine the cheese, butter and garlic in a food processer and whizz until combined. With the motor running, drizzle in the wine until you reach your desired consistency. Add the herbs, pulsing until just combined. Season to taste with salt and pepper. Use right away, or store in the fridge for up to a week. […]
Nutty mushroom Wellington
Preheat the oven to 200˚C/180˚C fan/gas mark 6. In a pan over a medium-low heat, melt the butter and sugar together. Add the yellow onions and cook gently for 25 minutes until caramelised, then remove and allow to cool. Heat the olive oil in the same pan over a medium heat. Add the red onion […]
Roast pork with sausage, thyme and onion stuffing and roasted apples
Melt the butter in a large saucepan over a medium heat. Squeeze the filling from the sausages into the pan and cook for 4-5 minutes, breaking up any big pieces with a wooden spoon, until browned. Add the onion and garlic for 3-4 minutes until softened but not browned, stirring occasionally. Remove from the heat. […]