Lyndey Milan's Taste of Ireland

Black Pudding and Cabbage Rolls

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Sean Kelly from Dominick Kelly’s butchers in Newport showed me how Black pudding was traditionally made from flaked oatmeal, chopped onion, chopped suet or caul […]

Seared Venison Loin with Liquorice Sauce and Colcannon

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Serves 4-6
Preparation 20 minutes
Cooking 25 minutes

1 tablespoon (20ml) extra virgin olive oil
2 (800g-1kg) venison loins, silver-trimmed
Salt and freshly ground pepper

4 large (1.2kg) potatoes, unpeeled
90g butter, […]

Tea-Smoked Oysters and Salmon with watercress salad

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Serves 6
Preparation 5 minutes
Cooking 5 – 10 minutes

Smoking mixture
1 tablespoon black tea leaves
1 tablespoon herbal tea (eg. an earthy, spicy herbal tea such as cardamom […]

Real Whisked Sponge

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From Lyndey Milan’s Taste of Ireland – Episode 7, Dublin
Recipe by Edwina St Lawrence from The Kitchen in the Castle Cookery School, Howth.
Edwina’s family have […]

Donal Skehan’s Steak and Guinness Pie


From Lyndey Milan’s Taste of Ireland: episode 7, Dublin
I met Donal in Dublin with my daughter, Lucy. He publishes a beautiful award-winning food […]

Rib-Eye of Beef with Irish Whiskey Sauce and Pea Medley


From Lyndey Milan’s Taste of Ireland: episode 2, County Cork
After shopping in the historic English Market, this was cooked in the drizzle in the gardens […]

Rack of Lamb with Brown Bread Crust & Crushed Peas


From Lyndey Milan’s Taste of Ireland: episode 3, County Mayo
When I visited Commenara and Bernard King’s sheep farm, I couldn’t wait to actually cook the […]

Luxe ‘Irish Stew’ of Goat


From Lyndey Milan’s Taste of Ireland: episode 6, The Burren and Galway

Irish stew is traditionally made of lamb, potatoes and onions and with long, slow […]

Plum & Apple Sundae


By: Paul Flynn of The Tannery, Dungarven, Co Waterford, Ireland
Paul Flynn is a well-loved TV chef in Ireland. When I caught up with him he […]

Guinness Crème Brulee with Irish Whiskey Snaps


From Lyndey Milan’s Taste of Ireland – episode 5, County Waterford
This recipe is inspired by that of Jean-Baptiste Dubois, the chef at the Athenaeum Hotel in […]