Recipes from Ireland’s Top Chefs: The New Irish Table

   • Foreword – Tourism Ireland    • Introduction    • Meet the Chefs    • Leinster Essay by Peter Harbison L'Ecrivain, Dublin – Derry Clarke   • Crispy Duck Breast with Glazed Butternut Squash and Star Anise Jus   • Lemon Curd with Meringue and Raspberries   • Vodka-Cured Irish Salmon with Avocado Cream, Pickled Vegetables, and Horseradish Mayonnaise   • Beef Fillet and Brisket with Morels and Mushroom Puree   • Pear Mille Feuille   • Cod, Octopus, Purple Broccoli, Broccoli Puree, and Horseradish Mayonnaise   • Venison with Pureed Celeriac and Spinach   • Chocolate Mousse with Walnut Ganache Ballyknocken Cookery School, Wicklow – Catherine Fulvio   • Orange, Spinach, and Salmon Salad   • Ballyknocken Tea Scones   • Guinness Chocolate Cupcakes   • Carrot, Potato, and Cumin Soup   • Beef and Wicklow Wolf Stout Casserole with Dumplings   • Apple and Mango Crumble   • Seared Lamb and Beetroot Salad   • Salmon and Leek Pie   • Irish Mint Truffle Torte with Irish Mist Cream Dunbrody House, Wexford – Kevin Dundon   • Potato, Prawn, and Lime Soup   • Paupiette of Sole and Crabmeat   • Victoria Sponge with Strawberries   • Lobster Buttered Soup   • Chicken Ballotines with Potato Farls   • Wexford Berries with Mini Meringues   • Scallops and Caviar with Nasturtium Coulis   • Slow-Cooked Shoulder of Pork with Stuffing, Sauteed Potatoes, and Apple Compote   • Buttermilk and Heather-Infused Panna Cotta   • Munster Essay by Peter Harbison Ballymaloe Cookery School Cork – Darina Allen   • Warm Salad of Gubbeen Bacon with Poached Egg and Coolea Cheese   • Smoked Salmon with Cucumber Pickle   • Florence Bowe's Crumpets   • Ballycotton Shrimp with Homemade Wild Garlic Mayonnaise   • Ballymaloe Brown Yeast Bread   • Roast Lamb with Mint Sauce and Glazed Carrots   • Carrageen Moss Pudding   • Carpaccio of Scallops with Chili, Lemon, and Wood Sorrel   • Poached Salmon with Irish Butter Sauce   • Spring Rhubarb Tart with Crystallized Ginger Cream Global Village, Kerry – Martin Bealin   • Dingle Bay Scallops, Poached Eggs, Potato Cakes, and Burnt Butter Hollandaise with Pickled Cucumber   • Goat Cheese Mousse, Beet Chutney, Caramelized Hazelnuts, and Apple Crisps   • Trio of Local Brown Crab: Crab Parfait, Crabmeat and Apple Salad, and Bisque Shot   • West Kerry Lamb: Braised Lamb with Pearl Barley Risotto   • Buttermilk Posset with Almond Biscuits   • Smoked Duck Breast with Duck Liver Pate and Sultana and Apple Chutney   • Seared Dingle Bay Scallops, Pea Puree, Pork Breast, and Apple Crisps   • Rhubarb Crumble with Salted Caramel Ice Cream   • Connacht Essay by Peter Harbison Ballynahinch Castle, Galway – Ultan Cooke   • Whipped Goat Cheese with Beet Slaw and Apple Syrup   • Sea Scallops with Pureed and Pickled Cauliflower   • Lamb, Samphire, and Burnt Onion Puree   • Rosewater Creme Brulee   • Wood Pigeon, Gooseberry, and Spinach   • Sweaty Betty with Barley and Seaweed   • Sheep Yogurt Mousse with Marinated Strawberries and Mint Renvyle House, Galway – Tim O'Sullivan    • Scallops on a Pea Puree with Vegetable Butter Sauce and Crispy Pancetta   • Homemade Pork and Apple Sausage with Shallot and Sage Mashed Potatoes and Port Jus   • Chocolate Steamed Pudding   • Mussel Pie with Chive Mashed Potatoes   • Atlantic Way Duet: Rack of Lamb and Atlantic Lobster with Spinach and Tomato Fondue   • Renvyle House Berry Trifle   • West Coast Seafood Chowder   • Crispy Breast of Duckling with Root Vegetables   • Rhubarb and Ginger Creme Brulee   • Ulster Essay by Peter Harbison Browns, Derry – Ian Orr   • Goat Cheese, Endive, and Walnut Salad   • Pork Fillet with Roasted Butternut Squash, Mushrooms, Lemon, and Parsley   • Seared Scallops with Black Pudding Crumb and Homemade Potato Bread   • Beef Fillet with Buttered Spinach, Dulse Seaweed Hollandaise   • Chocolate Fondant   • Gin-Cured Salmon and Pickled Cucumber with Dill   • Lamb with Spinach, Goat Curd Cheese, and Toasted Pine Nuts   • Vanilla Panna Cotta with Honeycomb Lough Erne Resort, Fermanagh – Noel McMeel   • Traditional Fish and Chips   • Smoked Irish Salmon, Cream Cheese, and Traditional Boxty   • Roast Artichoke Soup with Caramelized Armagh Apple and Hazelnut Brittle   • Lough Erne Pork Dish   • Raspberry Cheesecake and Strawberry Lemonade   • Crab and Scallops with Seaweed-Avocado Puree and Fresh Lemon Curd   • Fillet of Beef Bourguignon with Mushroom Duxcelle, Pearl Onions, and Roast Beef Sauce MacNean House, Cavan – Neven Maguire   • Cashew Nut Chicken and Asparagus Salad with Mango Salsa   • Peach Tarte Tatin with Citrus Mascarpone   • Crispy Goat Cheese with Apple and Hazelnut Salad   • Chicken and Chickpea Tagine with Honey and Ginger   • Cappucino Cream Chocolate Cake   • Steak and Caramelized Onion Open Sandwich   • Spiced Poached Pears with Creme Fraiche and Toasted Almonds