Monkfish Yakitori Feeds two with sides •Ingredients• 1 Deboned monkfish tail Three spring onions Skewers BBQ (charcoal is tops but you can use gas if you fancy) 100mls Chimac Sriracha Caramel 1 teaspoon cornflour •Prep• 15 mins active cooking plus 2 hours for marinating •Method• Peel and top and tail the spring onions. […]
About Marc Blennerhassett
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Meanwhile lets just say that we are proud Marc Blennerhassett contributed a whooping 7 entries.
Pulpo Gallega Galician Style Octopus The origins of this dish are in the beautiful Galica in the northwest of Spain, where octopus is a speciality straight off the fishermen’s boats. You will find this dish in the fanciest and most fabulous restaurants all over Spain and even some in Ireland. This dish may sound daunting […]
This is one baking recipe you have to try! Our Producer of the month for August, Leamhain Ice-Cream, has kindly shared their delicious gluten-free baking recipe – fluffy blondie bars for you to make at home. This is the perfect accompaniment for your favourite Leamhain ice-cream flavour or to simply enjoy on its own. •Ingredients• […]
Our producer of the month for July, Scarlet For Yer Ma, has sent on some delicious tips on how to add that extra bit of flavour to your BBQ this summer with their Dublin-made hot sauces! So you have invited a bunch of people over for a BBQ this is how I would put […]
Coco Buzz Caramel Slices from Harry’s Nut Butter Easy, soft, gooey, gluten free, vegan *and* gorgeous? Get out of town! Try these Coco Buzz Caramel Slices from our Producer of the Month Harry’s Nut Butter, and have ’em in a tin for the rest of the week, if you can resist… Pick up Harry’s range […]