Wine & Food Inspirations

Catalan Tomato Bread

Catalan Tomato Bread

System Wednesday 17th September 2014 0
Restaurant: Cava, Galway 1 Middle Street Mews, Middle Street, Galway Telephone Number for Bookings: +353 91 539 884 
Email: food@cavarestaurant.ie
 Twitter:@cavagalway 
Facebook: www.facebook.com/CavaTapasBar  Chef: JP and DrigínPreparation time: 10 MinutesCooking time: 20 MinutesList of Ingredients: TapasMethod: Ingredients (Serves 1-2)   ·       1 large Ciabatta or French loaf ·       2 large vine tomatoes ·       Extra Virgin Olive Oil ·       (prefera...
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Confit Breast of Donald Russell Lamb, Golden Raisins, Roast Hazelnuts, Mash, Black Pudding Puree

Confit Breast of Donald Russell Lamb, Golden Raisins, Roast Hazelnuts, Mash, Black Pudding Puree

System Wednesday 17th September 2014 0
Restaurant: Hugo's, Merrion Row   6, Merrion Row, Dublin 2   Sommelier: Ursula Shiels   Website: Hugos.ie   Email: info@hugos.ie   Telephone Number for Bookings: 6765955 Chef: Margaret Roche Preparation time: 1 Hour 10 Minutes Cooking time: 10 Hours List of Ingredients: Lamb Method:   List of Ingredients:   1 Rolled Lamb Breast Roast Hazelnuts Duck Fat 2 Leaves Fresh Black Pudding 1 Portion of Lamb Jus Golden Raisins   Method: Roll up Breast in Duck Fat & Tinfoil. Cook...
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Hugo’s Summer Bouillabaisse

Hugo’s Summer Bouillabaisse

System Wednesday 17th September 2014 0
Restaurant: Hugo's, Merrion Row       6, Merrion Row, Dublin 2   Sommelier: Ursula Shiels   Website: Hugos.ie   Email: info@hugos.ie   Telephone Number for Bookings: 6765955 Chef: Maraget Roche Preparation time: 1 Hour 30 Minutes Cooking time: 45 Minutes List of Ingredients: Seafood Method:   Ingredients   1x50g Plaice 1x50g Scallops 2x20g Langoustine 50ml Bouillabaisse sauce 2 x Bulbs Baby Fennel 2x Potatoes 1 pinch of Saffron Handful of Baby Spinach Method Gently...
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Seared Scallops, Crisp Bacon, Shallots, Potato Mousse

Seared Scallops, Crisp Bacon, Shallots, Potato Mousse

System Wednesday 17th September 2014 0
Restaurant: Hugo's, Merrion Row   Sommelier (if applicable):Ursula Shiels     Website: info@Hugos.ie   Address: 6, Merrion Row, Dublin 2   Telephone number for bookings: 6765955   Chef: Margaret Roche Preparation time: 1 Hour 40 Minutes Cooking time: 30 Minutes List of Ingredients: Seafood Method:   List of Ingredients:   White Onion Puree Potato Foam Crispy Pancetta Roast Shallots Chervil Sprigs 6X30g Scallops   Method: Slowly sate onions for 1 hour until very tender &...
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Seared Sea Bream, Herb Crushed Potato, Black Olive Tapenade, Red Pepper Escabeche

Seared Sea Bream, Herb Crushed Potato, Black Olive Tapenade, Red Pepper Escabeche

System Wednesday 17th September 2014 0
Restaurant: Hugo's, Merrion Row   Sommelier:Ursula Shiels   Website: info@Hugosie Address: 6, Merrion Row, Dublin 2 Telephone number for bookings: 6765955 Chef: Margaret Roche Preparation time: 50 Minutes Cooking time: 40 Minutes List of Ingredients: Seafood Method:   List of Ingredients:   8 Baby Potatoes Fresh Herb (Chervil, Tarragon, Parsley) 20g Butter 80g Red Pepper Escabeche 20g chopped black olives 160g Fillet of Sea Bream   Method: Boil Potatoes until tender with bu...
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John Stone Fillet Beef, Chips, Baby Watercress Salad, Overnight Cooked Tomato, Bearnaise

John Stone Fillet Beef, Chips, Baby Watercress Salad, Overnight Cooked Tomato, Bearnaise

System Friday 12th September 2014 0
Restaurant: Hugo's, Merrion Row   Sommelier:Ursula Shiels   Website: info@Hugosie Address: 6, Merrion Row, Dublin 2 Telephone number for bookings: 6765955 Chef: Margaret Roche Preparation time: 20 Minutes Cooking time: 20 minutes List of Ingredients: Beef     List of Ingredients:   1 recipe for Bearnaise sause 1x220g John Stone Fillet Beef 1 Overnight Tomato 1 20g Baby Watercress Salad 1 portion Skinny Fries   Method: Roast Beef Fillet in a hot pan with butter, garlic rosemar...
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