potato

Suzanne takes a trip to Ireland to learn about the Irish Food Board’s programme to build a sustainable future for Ireland’s agriculture industry.

  Sea Bass with King Crab Risotto and Andes Purple Potato Puree   Portion: 6 people   Ingredients Chilean Sea Bass – 0.3kg Carnaroli Rice – 0.2kg Shallots – 0.09kg Fish Stock – 0.5L Crab Meat – 0.1kg Parmesan Cheese – 0.1kg Purple Potato – 0.5kg Butter 0 0.12kg Salt, Pepper, Nutmeg – To Taste […]


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