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Paolo's Recipes |
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Gateau of marinated aubergine, tomato and goats' cheese
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2008-01-01 I asked Rory for his signature dish, and this one is his favourite, because he says, it's simple to make and always a winner.' More>>
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Recipe for Zander (or Pike-perch)
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2008-01-01 I think his recipe for zander is terrific, it has a great mix of flavours and makes a fine dish.
Alex, The Conrad Hotel, Earlsfort Terrace, Dublin 2. Tel. 01 602 8900 More>> |
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Amuse Bouche
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2008-01-01 My meal in Number Ten got off to a great start with an amuse bouche, a little taster dish that got the gastric juices flowing and the appetite stimulated. This is the recipe for that amuse bouche, but you can use this buttery brioche dough as a base for savarins and savoury dishes as well.
Stephen McAllister's Number Ten, 9-10 Lower Fitzwilliam Street, Dublin 2 Tel. 01 6761367 More>> |
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Gnocchi in barca (Gnocchi in a boat)
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2008-01-01 This is one of Stefania's dishes that reflects the strong flavours and earthy wholesomeness of Southern Italian food. More>>
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Wild Mushroom Cappuccino
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2008-01-01 I loved this dish, you can serve it in a demi-tasse, but you could easily eat a big bowlful. More>>
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Tartar of Blue Fin Tuna, Crispy Chicory and Greek Yoghurt Dressing
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2008-01-01 I ate in Fish' a few weeks ago and I really enjoyed his starter, tartar of bluefin tuna, which was presented encased in chicory leaves. It looked beautiful and had a crispness of flavour that I liked. More>>
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Coquelet, roast breast, confit leg, fried quail's egg, baby spinach and cauliflower purée.
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2008-01-01 coquelet is a smaller breed of chicken, very subtle in flavour and texture More>>
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Kekar Macher Jhokto
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2008-01-01 This recipe is a good example of his use of flavours and spices.
Jaipur, 41-46 Sth. Great Georges Street, Dublin 2. Tel. 01 677 0999 More>> |
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Pan-fried duck foie gras - With rhubarb and strawberry compote on toasted brioche
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2008-01-01 This dish of duck foie gras is very much one of Pearl's signature dishes.
Pearl Brasserie, 20 Merrion Street Upper, Dublin 2. Telephone: 01 661 3572 More>> |
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Irish fillet of beef gateaux
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2008-01-01 I liked this unusual recipe, which well repays the effort of preparation.
Irish fillet of beef gateaux with flavoured aubergine, beef tomato and mushroom duxelle, served with a red wine and coriander reduction. More>> |
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Seafood Ravioli
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2008-01-01 On the night we went to Clipper', Walter Zoppi had a special of seafood ravioli, which he encouraged us to eat. I'm glad he did, because the ravioli were not only delicious, but they looked wonderful on the plate; a mix of black and white squares covered with the seafood sauce. If you want to do this properly, you'll need to make the ravioli yourself, which isn't hard, just time consuming. More>>
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Seared peppered rare tuna loin, soy & honey glaze, red pepper escabèche, avocado & lime purée
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2008-01-01 This seared tuna, a super starter, is a recipe in one of Derry's many cookbooks, called Not Just a Cookbook' which is available from l'Ecrivain Restaurant, 109A Lower Baggot Street, Dublin 2, (01) 6611919 More>>
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Slices of Haddock marinated in Dry Brittany Cider, Frisee leaves and Chive Mikado
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2008-01-01 Eric Theze has a light touch with fish, and this is one of the fish dishes that you can find on the menu in Faithlegg.
Faithlegg House, Co Waterford. Tel. 1850 750 100 More>> |
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Roast rabbit with gratinated semolina, roast artichoke and herb sauce.
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2008-01-01 I ate in Chapter One when the Rosemount Young Restaurant Manager of the Year awards were made and this rabbit dish was on the menu. Here's Garret's recipe for you to try it: More>>
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SHANKS LIGHT AND BUTTERY CHRISTMAS PUDDING
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2008-01-01 Shanks Restaurant, Bangor, Co. Down.
Tel. 028 9185 3313, or from the Republic 048 9185 3313
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Challon Duck Breast, Potato Fondant, Bourgignon Garnish, Parsnip Puree and Blackberry Jus.
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2008-01-01 Mint Restaurant 01 497 8655 More>>
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Roast hake wrapped in Parma ham scented with lemon & herbs, Parmesan butter
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2008-01-01 More>>
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Pan-seared Sea Scallops set on a Bed of Puy Lentils, Chorizo Chips,
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2008-01-01 Faithlegg House tel. 1850 750 100 More>>
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Sformato di formaggio Grana', or Grana cheese soufflé.
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2008-01-01 Roberto speaks no English, so call Janet at 01 663 6871 for more info and photos.
If you're feeling rich, you can make this recipe with Parmesan. More>>
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Marinated prawns with avocado cream, tomato and lime.
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2008-01-01 More>>
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Special Offers
 Since enjoying a transformation back in March, One Pico is packing them in for what is probably the best value lunch in the City, with two courses on offer for €19.95 and Three for €25. The decor is fab, food brilliant and the value truly surprising. Don't miss it, this can't last forever.
We love Seargrass in Portobello. Sean is one of the city's most talented chefs and is constantly coming up with new dishes and tastes to tantilize. Well now he has done it again with the new Platai Bia menu.
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Great value lunch, 2 courses €9.95...
Fabulous Indonesian food, Early bird €18, full dinner at only €25.,
Phone for details +353 (01) 6710362  Have You Tried? 
There has been a castle on this site for almost 1000 years, which to be fair is something I wouldn’t get to write every day. The present castle dates from …  
Situated on the banks of the Grand Canal in Portobello, Nonna Valentina looks out on one of the nicest views in Dublin - the swans swimming on the Grand Canal. … 
Wild Spice is a very good Indian restaurant situated in Esmonde Street in Gorey. Their food is top notch and they do take away as well. |