MOST RECENT

Ginger Beer Battered Fish

I first tried this when feeding the staff in a restaurant where I was allowed to go wild and experiment with different recipes. The ginger beer gives a subtle flavour and an incredible lightness to the batter, so I can confidently say that the experiment was a complete success. Ask your fishmonger to remove the

Confit Duck Recipe

To confit is a french term for salting and slowly cooking usually leg meat to preserve it as there were no fridges back then. Ingredients 2 duck legs 400g of duck fat 2 star anise Sea salt 1 carrot 1 parsnip 1 beetroot 2 tbsp of plain flour Oil for frying   For the sauce

Prawn in kitafi

This starter is crispy and sweet – give it a shot and let me know how you get on! Ingredients frozen kataifi pastry 2tbsp plain flour 1 egg Dash of milk 12 fresh Dublin bay prawns oil (for deep-frying) sea salt and freshly ground black pepper 3 tbsp mayonnaise Zest and justice if half a

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