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ASPARAGUS WITH EASY HOLLAINDAISE SAUCE

To make the hollandaise sauce, place the egg yolks in a heatproof glass bowl. Heat the butter in a saucepan until foaming, then pour gradually onto the egg yolks, whisking...

CASHEL BLUE CHEESE FONDUE

Toss the crumbled Cashel Blue Cheese with the cornstarch in a bowl and set aside. In a heavy-bottomed sauce pan, melt the butter over medium-low flame add garlic and rosemary,...

FRENCH ONION MASH & MAPLE BACON YAMS

French Onion Mash Caramelize the onions over a low flame in the clarified butter, stirring occasionally. Season generously with salt and pepper.  While onions are cooking, boil potatoes in broth...

ROASTED ROOT VEGETABLES WITH BROWNED BUTTER

1. Preheat oven to 425 degrees F. Place three oven racks equal distance apart in the oven. Coat three shallow baking sheet pans with cooking spray. 2. Combine the shallots,...

BRAISED RED CABBAGE

Heat a very large heavy-based pan. Add the butter and once it has melted, tip in the red cabbage and onions. Sauté over a medium to high heat for about...

KERRYGOLD HONEY GLAZED HAM

1. Heat the oven to 285°F. and line the roasting rack with several long pieces of foil. These should be large enough to wrap up and around the ham. 2....

STEAK BITES WITH CASHEL BLUE AND WATERCRESS

Preheat oven to 400°F. Season steak generously with salt and pepper. Heat oil in a large skillet over medium-high heat and once shimmering, add steak. Sear, turning once, until the...

BUTTERNUT SQUASH TART

Make crust. Combine flours, sugar, and salt. Stir together. (A note on oat flour: you can make at home by adding old fashioned oats to a high-powered blender or food...