Thursday, March 23, 2017
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Seafood Minestrone header

Chef Anthony Reilly’s Seafood Minestrone Soup

Ingredients: 200ml Shellfish stock 300ml Vegetable stock 50g Shrimp 50g Sea bass (or any other white fish) 20g Cherry tomatoes 30g Diced Carrots 30g Baby onions 30g Diced Zucchini 4 leaves of Fresh basil 10ml olive oil Method: In a pan heat the olive oil, add the diced carrots and ...

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An Irish Stew for St. Patrick’s Day

Serves 4 Ingredients: 2 tbsp rapeseed oil 500g lamb shoulder, trimmed of excess fat and cut into 2.5cm chunks 1 medium onion, roughly chopped 2 celery sticks, trimmed and ?roughly chopped 2 large carrots, roughly chopped 750ml good-quality lamb stock, hot 450g potatoes, cut into 1cm slices Knob of butter ...

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