Roasted Turbot

Ingredients

For the sauce:

• 1 large beef tomato (de-seeded)
• chopped fennel, parsley, chervil and chives
• 2 tblsp baby capers drained
• 50 g salted butter
• 1/2 juice of lemon

Lemon Pork Chops

Ingredients

• 6 (1/2-inch-thick) bone-in center-cut pork rib chops (about 4 lb.) 
• 2 tablespoons lemon-herb seasoning
• 1 3/4 teaspoons kosher salt, divided
• 6 tablespoons olive oil, divided
• 1 1/2 cups uncooked quinoa
• 1 (8-oz.) package fresh sugar snap peas
• 1 garlic clove, sliced
• Lemon Garlic Vinaigrette
• 1/3 cup loosely packed fresh flat-leaf parsley leaves
• 1/4 cup chopped dry-roasted almonds 

Salmon Pthivier

Ingredients

• 50 g 2 oz butter, softened
• 2 tblsp chopped fresh parsley
• rind of ½ a lemon
• black pepper
• 1 tblsp lemon juice
• salmon pithivier
• 300 g 12 oz salmon fillet boned and skin removed
• salt and freshly ground black pepper
• 225 g 8 oz fresh baby spinach, washed and dried well1 pk ready-made puff pastry
• plain flour, for dusting
• 1 egg, beaten

Caponata

Ingredients

• 2 medium aubergines, cut into 2cm cubes
• salt and freshly ground black pepper
• extra virgin olive oil
• 2 large onions, chopped
• 5 celery stalks (trimmed and cut into 1.5cm pieces)
• 500 ml tomato sauce
• 65 g capers, rinsed
• 50 ml white wine vinegar
• sugar, to taste
• 125 g green olives
• crusty bread, to serve
• 50 ml olive oil, extra.virgin
• 3 garlic cloves, finely chopped
• 1 tsp tomato purée
• 2 400g cans plum tomatoes, crushed
• fresh basil leaves
• sugar to taste
• salt and pepper to taste

Fillet of Beef with Crispy Onions

Ingredients

Seared fillet of beef:

• 2 fillet steaks
• 1 tblsp sunflower oil
• horseradish dressing:
• 2 tblsp mayonnaise
• 1 tblsp creamed horseradish
• juice of ½ lemon

Irish Bacon and Cabbage

Ingredients

• 700 g back bacon (one piece)
• 2 kg potatoes
• 1 head of cabbage
• 60 g butter
• 3 tblsp white flour (heaped)
• 200 ml cream
• 200 ml white wine
• 200 ml cooking liquid
• 4 tblsp fresh parsley (finely chopped)
• 10 cloves
• 1 onion (roughly chopped)
• 1 stick cinnamon
• 1 tsp coarse ground black pepper

Fattoush

Ingredients

• 2 round pitta breads or 1 large oval pitta (cut into bite-sized chunks)
• 5 tblsp olive oil
• salt and freshly ground
• black pepper
• 0.50 cucumber (cut into 2cm chunks)
• 3 tomatoes (cut into 2cm chunks)
• 0.50 red onion (peeled and thinly sliced)
• 1 small red pepper (de-seeded and cut into 2cm chunks)
• 2 tblsp chopped coriander
• 2 tsp sumac (optional)
• finely grated zest and juice of ½ lemon
• 1 clove of garlic (peeled and crushed)
• 1 tsp red wine vinegar
• pinch of granulated or caster sugar

Grilled Salmon

Ingredients

• 6 skinless salmon fillets (175g, pin bones removed)
• olive oil, for brushing
• juice of 1/2 lemon
• 3 ripe avocadoes
• 25 g wild rocket
• for the dressing:
• 200 ml olive oil
• 12 semi sun-dried tomatoes in oil (drained and roughly chopped)
• 1 tsp fresh lemon juice
• pinch of chilli powder
• 3 fresh basil leaves
• salt and freshly ground black pepper

Roast Pheasant

Ingredients

• 3 pheasants, oven ready
• 6 slices pancetta
• rosemary olive oil
• a few rosemary sprigs
• salt and pepper to season

Roasted Turbot with Tomato Concasse

Ingredients

For the sauce:

• 1 large beef tomato (de-seeded)
• chopped fennel, parsley, chervil and chives
• 2 tblsp baby capers drained
• 50 g salted butter
• 1/2 juice of lemon

 For the turbot:

• 1 fresh fillet of turbot
• 50 g salted butter
• pinch of salt
• cracked black pepper (ground from pepper mill)
• olive oil

Baked Salmon with Lime Butter Sauce

Ingredients

• 1.50 kg salmon fillet (skinned and pin boned)
• 1.50 kg carrots
• 1.50 kg purple sprouting broccoli
• 1kg of sweet potatoes
• 1 orange
• 2 limes
• 100 g butter
• 150 ml cream
• salt
• white pepper
• flaked toasted almonds
• fresh thyme
• 2 whole star anaise

John Dory with Asparagus

Ingredients

• 10 spears of asparagus
• pinch of sugar
• knob of butter
• salt
• sun-dried tomato and oregano sauce
• 30 g butter
• 50 g semi-sundried tomatoes
• zest of 1 lemon
• handful of fresh oregano (chopped)
• 4 fillets of john dory (skin on)
• flour, seasoned with salt and pepper
• vegetable oil for cooking

Chicken with Lobster and Brandy Sauce

Ingredients

• 4 chicken breasts
• for the crabmeat stuffing:
• 500 g crabmeat
• 1 stick of celery
• ½ a red pepper
• ½ a green pepper
• 1/4 an onion
• 1 tbspn tomato ketchup
• 2 tbspns mustard
• 2 tbspns lemon juice
• 1 tsp cajun seasoning
• salt and pepper, to taste

Braised Fillet Of Hake

Ingredients

• 4 x 170g hake pieces
• diced shallot
• 100 ml white wine
• lemon
• 150 ml cream
• small clove of garlic
• seasoning
• 8 pieces of purple broccoli
• 4 carrots, peeled and cut
• 100 g butter
• 1bunch chopped flat and curly parsley

Ravioli of Inagh Goat's Cheese

Ingredients

For the pasta:

• 150 g plain flour
• 3 egg yolks
• 1 egg
• 1 tblsp olive oil
• 1 tblsp milk
• for the filling: (this may be a little too much; however you can freeze this mixture)
• 100 g inagh goat’s cheese
• 50 g grated parmesan
• 50 g gruyere cheese
• 100 g butternut squash purée (reserve half for the sauce)
• 1 tsp honey
• 1 tsp ;white wine vinegar
• 1/2 diced onion
• 1 knob of butter
• 1 cup white bread crumbs
• 1 chopped sage leaf

Pan - fried chicken with mango salsa

Ingredients

• 4 skinless, boneless chicken breasts
• salt and freshly ground
• black pepper
• olive oil, for drizzling

Free Range Turkey with smoked bacon and sage butter

Ingredients

• 1 11-14 lb turkey
• 2 lb butter
• 500 g chopped rogan's whiskey oak smoked bacon – rogans
• 1 bunch of chopped fresh sage

Seared Chicken with Mint Yogurt Dressing

Ingredients

• 75 g (2¾ oz) dried wholewheat couscous
• 0.50 a kettle of boiling water
• 0.50 tsp vegetable stock powder or ½ stock cube
• 300 g (10½oz) skinless boneless chicken breast, cut into 1cm (½ inch) wide strips
• 2 tsp dried thyme
• 2 tsp ground coriander
• calorie controlled cooking spray
• 50 g (1¾ oz) frozen peas
• 50 g (1¾ oz) sugar snap peas, sliced diagonally
• 0.50 red pepper, de-seeded and cut into thin strips
• 1 large spring onion, sliced diagonally
• salt and freshly ground black pepper
• for the mint yogurt dressing:
• a small handful of fresh mint leaves
• 75 g (2¾ oz) 0% fat greek yogurt/low fat natural yoghurt
• juice of ½ a lime
• 0.50 tsp cumin seeds

Baked mushroom risotto

Ingredients

• 50 g (2oz) dried porcini mushrooms
• 400 ml (14fl oz) boiling water
• 125 g (4½oz) butter, softened
• 2 onions, peeled and finely chopped
• 4 cloves of garlic, peeled and finely chopped
• 800 ml (1 pint 9fl oz) chicken or vegetable stock
• salt and freshly ground
• black pepper
• 400 g (14oz) risotto rice
• 200 ml (7fl oz) white wine
• 500 g (1lb 2oz) flat mushrooms, sliced
• 8 tblsp freshly grated
• parmesan cheese, plus extra to serve
• 4 tblsp chopped marjoram or parsley
• squeeze of lemon juice
• 1–2 tbsp mascarpone (optional)

Roast Pork with Glazed Pears and Carrots

Ingredients

• 1.40 kg (3lb 1 oz) boneless pork leg joint
• 3 firm pears, halved (any type of pear)
• 1 tblsp demerara sugar
• 750 g (1lb 10 oz) chantenay carrots, trimmed
• 2 tblsp chopped fresh thyme