Meet: Paris Texas
Introduction to texas barbeque restaurant Paris Texas in the heart of Kilkenny
Meet: Zuni Restaurant
Let’s meet the head chef behind this award-winning Kilkenny restaurant
Meet: Zuni Restaurant Read More »
Introduction to #tastekilkenny
Kilkenny is a destination bursting with flavours, with a vibrant and dynamic city and countryside. Tune in to our series of #tastekilkenny videos and savour the experience.
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Fried Ice-cream with Highbank Orchard Syrup Sauce
[vc_row margin_top=”0″ margin_bottom=”0″][vc_column][vc_column_text][/vc_column_text][/vc_column][/vc_row][vc_row margin_top=”0″ margin_bottom=”0″][vc_column width=”1/2″][vc_single_image image=”1249″ img_size=”full”][vc_empty_space height=”10px”][/vc_column][vc_column width=”1/2″][vc_column_text css=”.vc_custom_1486472010348{margin-bottom: 20px !important;}”] [/vc_column_text][/vc_column][/vc_row][vc_row margin_top=”0″ margin_bottom=”0″][vc_column width=”1/3″ el_class=”ingredients”][dt_fancy_title title=”Ingredients” title_align=”left” title_size=”h5″ title_color=”custom” separator_color=”custom” custom_title_color=”#3b3f4a” custom_separator_color=”#3b3f4a”][vc_empty_space height=”10px”][vc_column_text] 250 grams caster sugar 175 grams light brown sugar 125 grams butter Highbank Orchard Syrup 350 mls. of cream sugarless crepe egg yolk [/vc_column_text][vc_empty_space height=”10px”][/vc_column][vc_column width=”2/3″][dt_fancy_title title=”Instructions” title_align=”left”
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Redneck Sushi
[vc_row margin_top=”0″ margin_bottom=”0″][vc_column][vc_column_text][/vc_column_text][/vc_column][/vc_row][vc_row margin_top=”0″ margin_bottom=”0″][vc_column width=”1/2″][vc_single_image image=”1225″ img_size=”full”][vc_empty_space height=”10px”][/vc_column][vc_column width=”1/2″][vc_column_text css=”.vc_custom_1486472010348{margin-bottom: 20px !important;}”] [/vc_column_text][/vc_column][/vc_row][vc_row margin_top=”0″ margin_bottom=”0″][vc_column width=”1/3″ el_class=”ingredients”][dt_fancy_title title=”Ingredients” title_align=”left” title_size=”h5″ title_color=”custom” separator_color=”custom” custom_title_color=”#3b3f4a” custom_separator_color=”#3b3f4a”][vc_empty_space height=”10px”][vc_column_text] Mullin’s Butchers of Friary Street fresh pork shoulder or neck Jambalaya rice cooked to finish consistency Long slices of cucumber Diced onion or long cut
Jambalaya for 2
[vc_row margin_top=”0″ margin_bottom=”0″][vc_column][vc_column_text][/vc_column_text][/vc_column][/vc_row][vc_row margin_top=”0″ margin_bottom=”0″][vc_column width=”1/2″][vc_single_image image=”1223″ img_size=”full”][vc_empty_space height=”10px”][/vc_column][vc_column width=”1/2″][vc_column_text css=”.vc_custom_1486472010348{margin-bottom: 20px !important;}”] [/vc_column_text][/vc_column][/vc_row][vc_row margin_top=”0″ margin_bottom=”0″][vc_column width=”1/3″ el_class=”ingredients”][dt_fancy_title title=”Ingredients” title_align=”left” title_size=”h5″ title_color=”custom” separator_color=”custom” custom_title_color=”#3b3f4a” custom_separator_color=”#3b3f4a”][vc_empty_space height=”10px”][vc_column_text] Seafood of your choice(we use crayfish tails and prawns) Sliced smoked chicken or unsmoked Sliced Breagagh Valley andouille sausage or your favourite chilli sausage.approx. 1
Jambalaya Rice / Saffron Risotto
[vc_row margin_top=”0″ margin_bottom=”0″][vc_column][vc_column_text][/vc_column_text][/vc_column][/vc_row][vc_row margin_top=”0″ margin_bottom=”0″][vc_column width=”1/2″][vc_single_image image=”1213″ img_size=”full”][vc_empty_space height=”10px”][/vc_column][vc_column width=”1/2″][vc_column_text css=”.vc_custom_1486472010348{margin-bottom: 20px !important;}”] [/vc_column_text][/vc_column][/vc_row][vc_row margin_top=”0″ margin_bottom=”0″][vc_column width=”1/3″ el_class=”ingredients”][dt_fancy_title title=”Ingredients” title_align=”left” title_size=”h5″ title_color=”custom” separator_color=”custom” custom_title_color=”#3b3f4a” custom_separator_color=”#3b3f4a”][vc_empty_space height=”10px”][vc_column_text] 1 T. pomace olive oil 454g. Arborio rice about 35 saffron threads 1-2 heaping T. smoked paprika(your taste buds will dictate this) 1/4 cup diced
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Soda Bread with a Michelin star twist
[vc_row margin_top=”0″ margin_bottom=”0″][vc_column][vc_column_text] Soda Bread with a Michelin star twist [/vc_column_text][/vc_column][/vc_row][vc_row margin_top=”0″ margin_bottom=”0″][vc_column width=”1/2″][vc_single_image image=”1198″ img_size=”full”][vc_empty_space height=”10px”][/vc_column][vc_column width=”1/2″][vc_column_text css=”.vc_custom_1486048208287{margin-bottom: 20px !important;}”] This is a soda bread recipe from Ken Harker, Executive Chef at Mount Juliet Estate. [/vc_column_text][/vc_column][/vc_row][vc_row margin_top=”0″ margin_bottom=”0″][vc_column width=”1/3″ el_class=”ingredients”][dt_fancy_title title=”Ingredients” title_align=”left” title_size=”h5″ title_color=”custom” separator_color=”custom” custom_title_color=”#3b3f4a” custom_separator_color=”#3b3f4a”][vc_empty_space height=”10px”][vc_column_text] 450g (1lb) plain
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Poached Pears and Blue Cheese Salad by Ryeland House Cookery
[vc_row margin_top=”0″ margin_bottom=”0″][vc_column][vc_column_text] Poached Pears and Blue Cheese Salad by Ryeland House Cookery [/vc_column_text][/vc_column][/vc_row][vc_row margin_top=”0″ margin_bottom=”0″][vc_column width=”1/2″][vc_single_image image=”792″ img_size=”full”][vc_empty_space height=”10px”][/vc_column][vc_column width=”1/2″][vc_column_text css=”.vc_custom_1481461320962{margin-bottom: 20px !important;}”] Courtesy of Anne Neary, of Ryland House. [/vc_column_text][/vc_column][/vc_row][vc_row margin_top=”0″ margin_bottom=”0″][vc_column width=”1/3″ el_class=”ingredients”][dt_fancy_title title=”Ingredients” title_align=”left” title_size=”h5″ title_color=”custom” separator_color=”custom” custom_title_color=”#3b3f4a” custom_separator_color=”#3b3f4a”][vc_empty_space height=”10px”][vc_column_text] 6 large pears 200g/7oz sugar 1glass white wine 600ml/1pt water
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Brined Roast Turkey Breast with Confit Legs by Ryeland House Cookery
[vc_row margin_top=”0″ margin_bottom=”0″][vc_column][vc_column_text] Brined Roast Turkey Breast with Confit Legs by Ryeland House Cookery [/vc_column_text][/vc_column][/vc_row][vc_row margin_top=”0″ margin_bottom=”0″][vc_column width=”1/2″][vc_single_image image=”785″ img_size=”full”][vc_empty_space height=”10px”][/vc_column][vc_column width=”1/2″][vc_column_text css=”.vc_custom_1481460588892{margin-bottom: 20px !important;}”] What’s a Christmas dinner without a delicious turkey recipe? Try out this incredible brined roast turkey courtesy of Anne Neary, of Ryland House. Serves 8 Takes 25 mins to
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