Search Results for 'Cuisine'

There is no better way to celebrate Easter than with spring lamb! Bord Bia has come up with some great new recipes which combine both traditional and far away flavours to deliver versatile and mouthwatering dishes.

Slow cooked spiced shoulder of lamb wraps with roasted garlic aioli and tomato salsa

Parma ham, feta cheese, champagne, Parmigiano reggiano, Roquefort cheese, and Connemara hill lamb. So what do these and a select number of other great foods have in common? PGI or protected geographical indication — in other words the lamb reared in exclusive designated areas of Connemara is recognised as being unique, and as such is protected under EU law. The achievement of gaining this unique status is such that Greece has fought a legal battle for the past 20 years to gain this status for Feta cheese. Now that’s something for each and every person in Galway to be proud of. Anyone familiar with Connemara hill lamb will have little difficulty verifying why hill lamb is so special. The lambs tend to mature at a slower rate, which allows the meat develop a deeper, fuller, flavour. Also the diet of the lamb, which includes a distinctive selection of herbs and heathers, adds considerably to the succulent taste and texture of the meat.

There are few better ways to enjoy fresh seafood than a well made fish pie. A creamy wine sauce flavoured with leek and parsley mixed with whatever fish is available and best. Rich mashed potato finished with real butter and cream and topped with local Galway cheese baked till golden fish pie is really one of the great Irish foods.

The whole country may be reeling from cost savings and cutbacks but there is no need to tighten your belt at the Living Room Bar and Restaurant, where prices have been slashed so lunch can now be enjoyed for less than €10.

Domino’s Pizza in Castlebar, which has been enjoying a busy seven weeks since it opened, treated the fifth class pupils of Scoil Raifteirí to a pizza making demonstration on Monday.

Enjoy some al fresco dining with these delicious chicken recipes from Bord Bia, perfect for a barbecue or a sunny weekend lunch.

Brown rice and hazelnut salad

KC Blake’s is open for business six days per week from 10.30am until 7.30pm Tuesday to Saturday, and on Sundays from 12 noon to 5pm. The company’s aim is to produce restaurant quality food for you to eat at home. So what is the difference between certain large supermarket dinners and KC Blake’s offerings except the price? I put that question to Vicky as today price is an issue for most people. The difference is that all the raw materials are sourced in Galway and of the best quality available, the fish, the meat, the fruit and vegetables, and even the packaging are all sourced locally. There are absolutely no flavour enhancers or preservatives and everything is handmade by the team of chefs. Everything is cooked fresh each day and delivered to The Pantry so it is as fresh as possible.

As the summer heats up, there might be many reasons to visit the beach, but there’s also a new, tasty way to cool down with a visit to Shop Street in Galway, as Murphys Ice Cream has launched a new flavour to celebrate the refurbishment of McCambridge’s. That venerable institution has installed a Murphys ice cream scooping cabinet, with twelve delicious flavours, including McCambridge’s Brown Bread ice cream, in the remodelled, gourmet food store.