Search Results for 'Cuisine'

Pizzas have always offered the chance for experimentation. Their inviting bases are a blank canvas for the most adventurous of culinary artists. It is not mere coincidence that this dish should have originated in Italy, the home of many of civilisation's great creatives.

You can use lots of different combinations for the fillings in this omelette. Some classic options include diced ham, crispy bacon, goats’ cheese, sautéed mushrooms, diced roasted peppers, caramelised onions, or tomatoes.

Eggs are quick and easy to prepare, packed with protein, and extremely versatile. Bord Bia is encouring everyone to ‘crack on’ with eggs in a campaign to highlight eggs as a natural fuel for a busy, healthy, lifestyle.

There is lots of room to play around with different mixes of vegetables in this spicy chicken recipe, courtesy of Bord Bia. Check out what is in season and swap them in – just don’t skimp on the hot sauce.

BY DECLAN VARLEY

1520 Bar, a jewel in the Heart of Galway’s Latin Quarter has just launched a mouth-watering new food offering. Combining the best of local produce into their new tapas style menu that embraces it’s the Latin theme, and Ideal style for Head Chef Nicolas Betts who has recently returned to Galway having worked in Spain for over 20 years. With Pinchitos, Gambas Al Ajilio, Croquetas de Jamon Serrano, Tortilla con Chorizo to name a few delicious additions to the tapas style menu.

Bord Bia is encouraging people to get inventive in the kitchen and try something new with their chicken dishes.

Though St Brigid’s day (Feb 1) is considered the start of spring in the Celtic calendar, it is really still wintering outside in the veggie patch.

This delicious seafood plate with Dublin Bay prawns, crab, and organic smoked salmon makes a great Christmas starter or festive lunch. The quantities in this recipe, courtesy of Bord Bia, are perfect for lunch, just cut down the amount of seafood if you are serving it as a starter.

New research from safefood has shown that while ownership of meat thermometers is increasing, over three quarters of people are not aware of the correct temperature to which turkey should be cooked.