By Nevin Maguire Ingredients: 4x175g (6oz) hake fillets, skin on and pin bones removed 12 cherry tomatoes, thinly sliced Small handful of fresh basil leaves, roughly torn 120g (41⁄2oz) ball of buffalo mozzarella, sliced 2 tblsp basil pesto (shop-bought or homemade) Sea salt and freshly ground black pepper Lightly dressed green salad, to serve Buttered baby boiled potatoes […]
Serves 2 people Ingredients: 1 pack of Macroom Buffalo Haloumi. Method: Fry the Haloumi for a couple of minutes on both sides. Dress the plate with a few artichoke hearts and olives. Drain the haloumi on kitchen paper, put on the plate. Drizzle with the Balsamic cream and that’s it!
By Kevin Dundon Ingredients: 4 medium sized ciabatta 1 packet of thinly sliced chorizo 200 g grated mozzarella cheese 2 tomatoes Seasoning Method: Slice the ciabattas cross ways (if you wish you can butter them a little but as the bread tends to be quite enriched there is no need) Arrange the sliced chorizo in the centre of the […]
By Clodagh McKenna Ingredients: 500g fussili pasta 1 courgette, cut into strips 12 asparagus, cut into thirds juice and zest of 1 lemon 2 cloves of garlic, crushed 200g feta, crumbled 1 tbsp fresh mint Method : Place a large saucepan of water over a high heat, season with salt and bring to the […]