Winning Recipes of the Irish Food Writers' Guild Food Awards

Soups and Starters (click to view)

Ballyhoura Mountain Mushroom consommé with Coolea cheese tortellini

Cream of onion soup with Glebe Brethan Cheese and Potato Terrine

Hazelnut Dressing

Lavistown Cheese, Waldorf Salad, Baby Leaves, Apple & Port Jelly & Hazelnut Dressing

Toons Bridge Buffalo Mozzarella Bavarois, Pressed Ratatouille, Basil Aioli

Salad of Silver Darlings Irish Herring, Potato, Green Leek Purée and Toasted Buckwheat

Goatsbridge Cold Smoked Trout with Bertha’s Revenge Gin and Tonic Foam and Pickled Ginger

Main Courses (click to view)

Cured & smoked Irish mackerel, Irish Heritage potato salad, pickle, beetroot

Dry-aged beef, Ballyhoura Mountain Mushrooms, Coolea cheese, parsley purée, wild garlic

Honey glazed Castlemine farm free range Pork Belly confit

Tasting of Connemara Hill Lamb

Trio of Clare Island Organic Salmon with Avocado Cream & Cavier

Grilled Irish Hereford Sirloin, Brandy Bay Oyster Cream and White Gypsy Russian Imperial Stout

Salad of Ummera Smoked Silver Hill Duck Breast with Beetroot and Horseradish

The Friendly Farmer Pasture-Reared Chicken with Lemon Viennoise and Sweet Potato Purée

Desserts (click to view)

Apple & Port Jelly

Apple Purée

Baked Derryvilla Farm Blueberry Cheesecake

Derryvilla Farm Blurberry Tonic Granits with Blueberry Jelly

Carrigbyrne St. Killian Farmhouse Cheese Pithiviers

Con Traas's Apple farm Apple Crumble Tart

Highbank Orchard Apple & Elderflower Trifle, Apple Syrup

Irish Atlantic Sea Salt & caramel mousse with Stonewell apple cider sorbet

Riot Rye Bakehouse Borodinsky Sourdough Ice Cream with Malted Chocolate Ganache and Malt Bread Tuile

Mossfield Organic Farm Milk Pudding, Wild Irish Foragers Spring Nettle Syrup and Caramelised Walnuts

Cuinneog Buttermilk Ice Cream with Pear and White Chocolate Café au Lait

Affiliations

Quick links

Links of Interest

Michelle Darmody: Baking with almonds

 

Recipes this week are orange blossom and almond cake, almond macaroons and sunken prune tarts.

The Irish Food Writers’ Guild is grateful to the Herbert Park Hotel for their ongoing generosity in hosting our regular meetings in their excellent facilities.

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