Set your holiday table with tradition and warmth. Ten award-winning chefs dismantle the stereotype of Irish cuisine being a boil, a fry, or soda bread. Highlighting fresh, local, and seasonal ingredients from provinces across the Emerald Isle, this beautiful, photo-illustrated collection offers inspirational Irish recipes. An Irish meal must nourish the soul as well as the body, teasing each of the senses. Home cooks are invited into each featured chef's restaurant and/ or home to experience recipes that utilize fresh fish, lamb, beef, pork, fruits, and vegetables, and of course, Ireland's…mehr
Set your holiday table with tradition and warmth. Ten award-winning chefs dismantle the stereotype of Irish cuisine being a boil, a fry, or soda bread. Highlighting fresh, local, and seasonal ingredients from provinces across the Emerald Isle, this beautiful, photo-illustrated collection offers inspirational Irish recipes. An Irish meal must nourish the soul as well as the body, teasing each of the senses. Home cooks are invited into each featured chef's restaurant and/ or home to experience recipes that utilize fresh fish, lamb, beef, pork, fruits, and vegetables, and of course, Ireland's renowned cheeses. Starred-studded contributors include Kevin Dundon (host of PBS's Kevin Dundon's Modern Irish Table), Darina Allen (founder of the Ballymaloe Cookery School), and Neven Maguire (celebrity chef and TV personality). Celebrating the new Irish food culture, this compilation emphasizes local resources, simple fare, and the highest standards, proving that Ireland is a modern food destination.Hinweis: Dieser Artikel kann nur an eine deutsche Lieferadresse ausgeliefert werden.
• Foreword - Tourism Ireland • Introduction • Meet the Chefs • Leinster Essay by Peter Harbison L'Ecrivain, Dublin - Derry Clarke • Crispy Duck Breast with Glazed Butternut Squash and Star Anise Jus • Lemon Curd with Meringue and Raspberries • Vodka-Cured Irish Salmon with Avocado Cream, Pickled Vegetables, and Horseradish Mayonnaise • Beef Fillet and Brisket with Morels and Mushroom Puree • Pear Mille Feuille • Cod, Octopus, Purple Broccoli, Broccoli Puree, and Horseradish Mayonnaise • Venison with Pureed Celeriac and Spinach • Chocolate Mousse with Walnut Ganache Ballyknocken Cookery School, Wicklow - Catherine Fulvio • Orange, Spinach, and Salmon Salad • Ballyknocken Tea Scones • Guinness Chocolate Cupcakes • Carrot, Potato, and Cumin Soup • Beef and Wicklow Wolf Stout Casserole with Dumplings • Apple and Mango Crumble • Seared Lamb and Beetroot Salad • Salmon and Leek Pie • Irish Mint Truffle Torte with Irish Mist Cream Dunbrody House, Wexford - Kevin Dundon • Potato, Prawn, and Lime Soup • Paupiette of Sole and Crabmeat • Victoria Sponge with Strawberries • Lobster Buttered Soup • Chicken Ballotines with Potato Farls • Wexford Berries with Mini Meringues • Scallops and Caviar with Nasturtium Coulis • Slow-Cooked Shoulder of Pork with Stuffing, Sauteed Potatoes, and Apple Compote • Buttermilk and Heather-Infused Panna Cotta • Munster Essay by Peter Harbison Ballymaloe Cookery School Cork - Darina Allen • Warm Salad of Gubbeen Bacon with Poached Egg and Coolea Cheese • Smoked Salmon with Cucumber Pickle • Florence Bowe's Crumpets • Ballycotton Shrimp with Homemade Wild Garlic Mayonnaise • Ballymaloe Brown Yeast Bread • Roast Lamb with Mint Sauce and Glazed Carrots • Carrageen Moss Pudding • Carpaccio of Scallops with Chili, Lemon, and Wood Sorrel • Poached Salmon with Irish Butter Sauce • Spring Rhubarb Tart with Crystallized Ginger Cream Global Village, Kerry - Martin Bealin • Dingle Bay Scallops, Poached Eggs, Potato Cakes, and Burnt Butter Hollandaise with Pickled Cucumber • Goat Cheese Mousse, Beet Chutney, Caramelized Hazelnuts, and Apple Crisps • Trio of Local Brown Crab: Crab Parfait, Crabmeat and Apple Salad, and Bisque Shot • West Kerry Lamb: Braised Lamb with Pearl Barley Risotto • Buttermilk Posset with Almond Biscuits • Smoked Duck Breast with Duck Liver Pate and Sultana and Apple Chutney • Seared Dingle Bay Scallops, Pea Puree, Pork Breast, and Apple Crisps • Rhubarb Crumble with Salted Caramel Ice Cream • Connacht Essay by Peter Harbison Ballynahinch Castle, Galway - Ultan Cooke • Whipped Goat Cheese with Beet Slaw and Apple Syrup • Sea Scallops with Pureed and Pickled Cauliflower • Lamb, Samphire, and Burnt Onion Puree • Rosewater Creme Brulee • Wood Pigeon, Gooseberry, and Spinach • Sweaty Betty with Barley and Seaweed • Sheep Yogurt Mousse with Marinated Strawberries and Mint Renvyle House, Galway - Tim O'Sullivan • Scallops on a Pea Puree with Vegetable Butter Sauce and Crispy Pancetta • Homemade Pork and Apple Sausage with Shallot and Sage Mashed Potatoes and Port Jus • Chocolate Steamed Pudding • Mussel Pie with Chive Mashed Potatoes • Atlantic Way Duet: Rack of Lamb and Atlantic Lobster with Spinach and Tomato Fondue • Renvyle House Berry Trifle • West Coast Seafood Chowder • Crispy Breast of Duckling with Root Vegetables • Rhubarb and Ginger Creme Brulee • Ulster Essay by Peter Harbison Browns, Derry - Ian Orr • Goat Cheese, Endive, and Walnut Salad • Pork Fillet with Roasted Butternut Squash, Mushrooms, Lemon, and Parsley • Seared Scallops with Black Pudding Crumb and Homemade Potato Bread • Beef Fillet with Buttered Spinach, Dulse Seaweed Hollandaise • Chocolate Fondant • Gin-Cured Salmon and Pickled Cucumber with Dill • Lamb with Spinach, Goat Curd Cheese, and Toasted Pine Nuts • Vanilla Panna Cotta with Honeycomb Lough Erne Resort, Fermanagh - Noel McMeel • Traditional Fish and Chips • Smoked Irish Salmon, Cream Cheese, and Traditional Boxty • Roast Artichoke Soup with Caramelized Armagh Apple and Hazelnut Brittle • Lough Erne Pork Dish • Raspberry Cheesecake and Strawberry Lemonade • Crab and Scallops with Seaweed-Avocado Puree and Fresh Lemon Curd • Fillet of Beef Bourguignon with Mushroom Duxcelle, Pearl Onions, and Roast Beef Sauce MacNean House, Cavan - Neven Maguire • Cashew Nut Chicken and Asparagus Salad with Mango Salsa • Peach Tarte Tatin with Citrus Mascarpone • Crispy Goat Cheese with Apple and Hazelnut Salad • Chicken and Chickpea Tagine with Honey and Ginger • Cappucino Cream Chocolate Cake • Steak and Caramelized Onion Open Sandwich • Spiced Poached Pears with Creme Fraiche and Toasted Almonds
• Foreword - Tourism Ireland • Introduction • Meet the Chefs • Leinster Essay by Peter Harbison L'Ecrivain, Dublin - Derry Clarke • Crispy Duck Breast with Glazed Butternut Squash and Star Anise Jus • Lemon Curd with Meringue and Raspberries • Vodka-Cured Irish Salmon with Avocado Cream, Pickled Vegetables, and Horseradish Mayonnaise • Beef Fillet and Brisket with Morels and Mushroom Puree • Pear Mille Feuille • Cod, Octopus, Purple Broccoli, Broccoli Puree, and Horseradish Mayonnaise • Venison with Pureed Celeriac and Spinach • Chocolate Mousse with Walnut Ganache Ballyknocken Cookery School, Wicklow - Catherine Fulvio • Orange, Spinach, and Salmon Salad • Ballyknocken Tea Scones • Guinness Chocolate Cupcakes • Carrot, Potato, and Cumin Soup • Beef and Wicklow Wolf Stout Casserole with Dumplings • Apple and Mango Crumble • Seared Lamb and Beetroot Salad • Salmon and Leek Pie • Irish Mint Truffle Torte with Irish Mist Cream Dunbrody House, Wexford - Kevin Dundon • Potato, Prawn, and Lime Soup • Paupiette of Sole and Crabmeat • Victoria Sponge with Strawberries • Lobster Buttered Soup • Chicken Ballotines with Potato Farls • Wexford Berries with Mini Meringues • Scallops and Caviar with Nasturtium Coulis • Slow-Cooked Shoulder of Pork with Stuffing, Sauteed Potatoes, and Apple Compote • Buttermilk and Heather-Infused Panna Cotta • Munster Essay by Peter Harbison Ballymaloe Cookery School Cork - Darina Allen • Warm Salad of Gubbeen Bacon with Poached Egg and Coolea Cheese • Smoked Salmon with Cucumber Pickle • Florence Bowe's Crumpets • Ballycotton Shrimp with Homemade Wild Garlic Mayonnaise • Ballymaloe Brown Yeast Bread • Roast Lamb with Mint Sauce and Glazed Carrots • Carrageen Moss Pudding • Carpaccio of Scallops with Chili, Lemon, and Wood Sorrel • Poached Salmon with Irish Butter Sauce • Spring Rhubarb Tart with Crystallized Ginger Cream Global Village, Kerry - Martin Bealin • Dingle Bay Scallops, Poached Eggs, Potato Cakes, and Burnt Butter Hollandaise with Pickled Cucumber • Goat Cheese Mousse, Beet Chutney, Caramelized Hazelnuts, and Apple Crisps • Trio of Local Brown Crab: Crab Parfait, Crabmeat and Apple Salad, and Bisque Shot • West Kerry Lamb: Braised Lamb with Pearl Barley Risotto • Buttermilk Posset with Almond Biscuits • Smoked Duck Breast with Duck Liver Pate and Sultana and Apple Chutney • Seared Dingle Bay Scallops, Pea Puree, Pork Breast, and Apple Crisps • Rhubarb Crumble with Salted Caramel Ice Cream • Connacht Essay by Peter Harbison Ballynahinch Castle, Galway - Ultan Cooke • Whipped Goat Cheese with Beet Slaw and Apple Syrup • Sea Scallops with Pureed and Pickled Cauliflower • Lamb, Samphire, and Burnt Onion Puree • Rosewater Creme Brulee • Wood Pigeon, Gooseberry, and Spinach • Sweaty Betty with Barley and Seaweed • Sheep Yogurt Mousse with Marinated Strawberries and Mint Renvyle House, Galway - Tim O'Sullivan • Scallops on a Pea Puree with Vegetable Butter Sauce and Crispy Pancetta • Homemade Pork and Apple Sausage with Shallot and Sage Mashed Potatoes and Port Jus • Chocolate Steamed Pudding • Mussel Pie with Chive Mashed Potatoes • Atlantic Way Duet: Rack of Lamb and Atlantic Lobster with Spinach and Tomato Fondue • Renvyle House Berry Trifle • West Coast Seafood Chowder • Crispy Breast of Duckling with Root Vegetables • Rhubarb and Ginger Creme Brulee • Ulster Essay by Peter Harbison Browns, Derry - Ian Orr • Goat Cheese, Endive, and Walnut Salad • Pork Fillet with Roasted Butternut Squash, Mushrooms, Lemon, and Parsley • Seared Scallops with Black Pudding Crumb and Homemade Potato Bread • Beef Fillet with Buttered Spinach, Dulse Seaweed Hollandaise • Chocolate Fondant • Gin-Cured Salmon and Pickled Cucumber with Dill • Lamb with Spinach, Goat Curd Cheese, and Toasted Pine Nuts • Vanilla Panna Cotta with Honeycomb Lough Erne Resort, Fermanagh - Noel McMeel • Traditional Fish and Chips • Smoked Irish Salmon, Cream Cheese, and Traditional Boxty • Roast Artichoke Soup with Caramelized Armagh Apple and Hazelnut Brittle • Lough Erne Pork Dish • Raspberry Cheesecake and Strawberry Lemonade • Crab and Scallops with Seaweed-Avocado Puree and Fresh Lemon Curd • Fillet of Beef Bourguignon with Mushroom Duxcelle, Pearl Onions, and Roast Beef Sauce MacNean House, Cavan - Neven Maguire • Cashew Nut Chicken and Asparagus Salad with Mango Salsa • Peach Tarte Tatin with Citrus Mascarpone • Crispy Goat Cheese with Apple and Hazelnut Salad • Chicken and Chickpea Tagine with Honey and Ginger • Cappucino Cream Chocolate Cake • Steak and Caramelized Onion Open Sandwich • Spiced Poached Pears with Creme Fraiche and Toasted Almonds
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