Recipes

Perfect Christmas Pudding by Irish Hero Chef Gavin Mc Donagh Ingredients: 110g     Shredded Suet (Vegetarian Suet can be used) 25g       Whole candied peel (finely chopped) 25g       Whole almonds Chopped (skin on is ok) 1ea       Small cooking apple cored and finely chopped (no need to peel) 1ea       Orange Zest 1ea       Lemon Zest 2tbsp    Irish whiskey

INGREDIENTS 4 large smoked Eastern European country sausages (available in Polish shops and Eastern European markets) 150 gms dried butter beans or a large tin of butter beans 1 medium onion peeled and roughly diced 100mls passata (sieved tomato) 100gms blanched and shredded kale 1 tablespoon smoked paprika (if unavailable sweet will do) Salt and

Tantalising Coolattin Cheddar & Jalapeno Croquettes from Warren Massey, the Head Chef at Drury Buildings, Drury St, Dublin 2 INGREDIENTS you will need (8 portions): 60g Buter 60g Plain Flower 500ml Hot onion infused milk ½ Leek (diced) 100G Grated Coolattin Cheddar 100g Chopped jalapeno peppers 300g Seasoned flour 300g Panko Breadcrumbs 4 Eggs (whisked)

Great Chicken Fat and Brown Butter Focaccia recipe from Peter Byrne, the Head Chef at Hugo’s Restaurant, Dublin  INGREDIENTS: 750 gr Ballymore organics plain flour 15 gr castor sugar 3 tsp fine sea salt 15 gr dried yeast 525 ml tepid water 100 mls chicken fat 100 mls brown butter METHOD: Combine all dry ingredients