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Paolo's Recipes |
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Home-cured duck with Parmesan and balsamic vinegar.
Here's a simple dish from Stephen, which is easy to follow and very tasty. 2008-01-01  |
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Roast turbot fillet, Cassoulet of Merguez sausage and haricot blanc beans.
One Pico, 5-6, Molesworth Lane, Dublin 2. Tel. 01 676 0300 Bleu, Joshua House, Dawson Street, Dublin 2. Tel. 01 676 7015 2008-01-01 |
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Home-cured duck with Parmesan and balsamic vinegar.
Here's a simple dish from Stephen, which is easy to follow and very tasty. 2008-01-01 |
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SHANKS LIGHT AND BUTTERY CHRISTMAS PUDDING
Shanks Restaurant, Bangor, Co. Down. Tel. 028 9185 3313, or from the Republic 048 9185 3313 2008-01-01 |
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Roast turbot fillet, Cassoulet of Merguez sausage and haricot blanc beans.
One Pico, 5-6, Molesworth Lane, Dublin 2. Tel. 01 676 0300 Bleu, Joshua House, Dawson Street, Dublin 2. Tel. 01 676 7015 2008-01-01 |
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Challon Duck Breast, Potato Fondant, Bourgignon Garnish, Parsnip Puree and Blackberry Jus.
Mint Restaurant 01 497 8655 2008-01-01 |
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Pan-seared Sea Scallops set on a Bed of Puy Lentils, Chorizo Chips,
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Faithlegg House tel. 1850 750 100 2008-01-01 |
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