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Paolo's Recipes |
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Hot Chocolate Mousse
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2008-01-01 Below is a recipe from the Languedoc Wine & Dine evening. More>>
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Home-cured duck with Parmesan and balsamic vinegar.
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2008-01-01 Here's a simple dish from Stephen, which is easy to follow and very tasty. More>>
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Roast turbot fillet, Cassoulet of Merguez sausage and haricot blanc beans.
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2008-01-01 One Pico, 5-6, Molesworth Lane, Dublin 2. Tel. 01 676 0300
Bleu, Joshua House, Dawson Street, Dublin 2. Tel. 01 676 7015
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Hot Chocolate Mousse
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2008-01-01 Below is a recipe from the Languedoc Wine & Dine evening. More>>
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Home-cured duck with Parmesan and balsamic vinegar.
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2008-01-01 Here's a simple dish from Stephen, which is easy to follow and very tasty. 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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Roast turbot fillet, Cassoulet of Merguez sausage and haricot blanc beans.
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2008-01-01 One Pico, 5-6, Molesworth Lane, Dublin 2. Tel. 01 676 0300
Bleu, Joshua House, Dawson Street, Dublin 2. Tel. 01 676 7015
More>>
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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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KHATTI MACCHLI
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2008-01-01 This dish made from red snapper, is a prime example of his use of spices and flavourings. It's from Calcutta, which is where he started his cooking career. A good supermarket should have all of these ingredients, but one of Dublin's Asian markets would be a one-stop shop. More>>
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Roast turbot fillet, Cassoulet of Merguez sausage and haricot blanc beans
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2008-01-01 Here's his recipe for turbot with Merguez sausage, which makes a fine dish.
One Pico, 5-6, Molesworth Lane, Dublin 2. Tel. 01 676 0300 Bleu, Joshua House, Dawson Street, Dublin 2. Tel. 01 676 7015 More>> |
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Traditional Bolognese Sauce
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2008-01-01 Roberto Morsiani is a master chef from Bologna, the city that gave its name to the meat sauce that goes on spaghetti. Chances are, what you know in Ireland as spag bol' bears very little relation to the real thing. Bolognese sauce is a meat sauce with a touch of tomato, not a tomato sauce with some mince chucked in. Roberto's recipe below would feed from six to eight people. Allow about 150g of spaghetti or tagliatelle per person. You can taste Roberto's recipe at Janet's Coffee House in Dun Laoghaire, but only during the day.
Janet's Coffee House and Deli, Upper Georges Street, Dun Laoghaire. Tel. 01 663 6871 More>> |
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Braised Guinea Fowl with wild mushrooms and bacon.
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2008-01-01 When I asked Barry to pick a recipe for us he answered: My love for so many different foods, from all over the world, leaves me with somewhat of a dilemma when asked to select a favourite recipe. I love this dish because it's real comfort food, especially coming into the colder, darker days. Very different from the type of fine cuisine we serve daily at the Oriel, it's a beautiful, rich, rustic dish and very easy to produce. Try some fresh homemade tagliatelle or linguini with heaps of grated Parmesan to accompany it.'
,br> The Oriel Restaurant, 2, Bridge Street, Gilford, Co. Down. Tel. 028 3883 1543 (dial 048 from R of I ) More>> |
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Confit Rabbit and Potato Roulade, served with lambs' leaf salad with balsamic syrup.
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2008-01-01 I've picked his recipe for confit rabbit, because confit' is a word you find a lot on restaurant menus. Now you can try it for yourself.
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Cider Roast Wild Pheasant, Confit Root Vegetables, Green Pea & Sage Moussaline
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2008-01-01 This dish works very well, and at this time of year pheasant isn't just seasonal, it's cheap
La Riva, Crescent Quay, Wexford. Tel. 053 24330 More>> |
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Piccata of Pork Fillet with parmesan, egg yolk and balsamic dressed winter leaves
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2008-01-01 a comfort food dish which could also be made using veal or turkey. This one uses pork. It's inexpensive to make and not difficult to prepare. Perfect for a family supper on a Winter's evening.
Wineport Lodge, Glasson, Athlone, Co. Westmeath. Tel. 0902 85466 More>> |
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ONE POT CHICKEN WITH LENTILS, RAISINS AND GRAIN MUSTARD BROTH
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2008-01-01 This is my favourite type of cooking deeply satisfying, easy and with very little washing up. Saturday afternoons seem to be the only time we eat at home these days. We have the morning off, we get the papers head straight to the food supplement, then cook and eat in silence thinking about the night ahead. If we're lucky we get a snooze, shower and head into work. The wonderful thing is that this dish couldn't be easier. Really it should be cooked in the oven after being brought up to a simmer but I appreciate not all ovens will take this large a pan so I've given both options. More>>
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Special Offers
 Treat your Mother to a Special Meal in Cruzzo this Mothers Day!
We are serving Lunch between 12.30 and 3.45pm with a Scrumptious Set Menu. Enjoy two courses for €23.95 or three courses for €28.95 per person.
In the evening, we choose from our delicious A La Carte Menu as we will be open from 6.30pm to 9.30pm serving dinner.
As a special offer, our Children Eat Free deal will be available throughout the entire day!
Enjoy a main course FREE at Brasserie Sixty6, when you both order a starter and main course. Available every night, except Saturday. And if you haven't tried their roast suckling pig, you are SERIOUSLY missing out!
Seagrass have brought back their brilliant tapas, only a fiver each, or 4 for €15. Every tuesday is byo wine evening. Phone 01-4789595.
One of the country's top young chefs is back, this time with Greg Murphy in Wexford's Taste Restaurant. Gotta be good.
This is one of the best deals we have come across, not least because the items on the menu are not what you expect on a cut price menu - duck, rack of lamb and good fish dishes all appear. Telephone +353 (0) 41 9835410 or e mail info@scholarshotel.com.
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