Recipes

Cook Book - Lyndey Milan's Taste of Ireland: RECIPE COOKBOOK

DUCK BREAST WITH MADEIRA SAUCE
Lyndey Milan: The Titanic conjures up images of luxury and elegance. This recipe is my homage to the chef, who went down with the ship and the recipes he created on board. I cooked it in the actual room in the Harland & ... more

2
Preparation 5 minutes. Cooking 10 minutes

ROAST MONKFISH WITH IRISH STYLE CABBAGE, POTATO SAUCE AND SCALLION BUTTER
Recipe by Andy from Mourne Seafood Bar. Lyndey Milan: This is a delightful dish, combining fantastic produce with some traditional Irish ingredients but in a light and modern way. Monkfish is a Northern Hemisphere fish but there is a similar fish, stargazer which comes from ... more

4
Preparation 10 minutes. Cooking 15 minutes plus resting

RIB-EYE OF BEEF WITH IRISH WHISKEY SAUCE AND PEA MEDLEY
Lyndey Milan: After shopping in the historic English Market, this was cooked in the drizzle in the gardens of Hayfield Manor, ... more

2
Cooking 10 minutes plus 5 minutes rest time

SPOTTED DOG
Recipe by Darina Allen from Ballymaloe Cookery School. Lyndey Milan: This simple, slightly crunchy cake needs only a dollop of lightly sweetened whipped ... more

Makes 1 loaf
Preparation 15 minutes Cooking 35-40 minutes

RACK OF LAMB WITH BROWN BREAD CRUST & CRUSHED PEAS
Lyndey Milan: When I visited Commenara and Bernard King’s sheep farm, I couldn’t wait to actually cook the end product. The black-faced sheep are ideally suited to the mountainous country-side. They are only small, about 16-17 kilos dressed weight. The meat is tender and sweet. Learn more at ... more

2
Preparation 10 minutes. Cooking 10 - 15 minutes plus 5 minutes resting

DROP SCONES WITH BLACKBERRY
Lyndey Milan: These are a traditional Irish afternoon tea recipe and can be made using a soda bread recipe if no self-raising flour is available. However, adding the baking powder gives them an extra rise. The quick berry compote is a wonderful substitute for berry ... more

Makes 8 - 10.
Preparation 5 minutes. Cooking 5 minutes

STUFFED PORK FILLET WRAPPED IN BACON
Lyndey Milan: This recipe is all about Pat Doherty’s black pigs and the pork and bacon they produce. They roam freely on an island in Lough Erne and the finished product is sold in his shop. I combined with with salad, freshly picked from Orchard Acre ... more

2
Preparation 5 minutes Cooking 15 –20 minutes

PLUM & APPLE SUNDAE
Recipe by Paul Flynn of The Tannery, Dungarven, Co Waterford, Ireland. Lyndey Milan: Paul Flynn is a well-loved TV chef in Ireland. When I caught up with him he was cooking for an exclusive private dinner and this was the ... more

Serves 10 - 12
Preparation: 15 minutes plus chilling time. Cooking: 45 minutes

TURBOT WITH COLOURED VEGETABLES
Lyndey Milan: Cooked at the local heroes farmers market at Athenaeum House, Waterford. There was a wonderful array of carrots, including one which was crossed with a beetroot to give it the same colour. Substitute with any you can ... more

2
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LUXE “IRISH STEW” OF GOAT
Lyndey Milan: Irish stew is traditionally made of lamb, potatoes and onions and with long, slow cooking the potatoes start to disintegrate and thicken the broth. However, I learned when I was in The Burren, that there is a long tradition of goats in Ireland, beginning as long ago as the great Irish potato famine in 17th. ... more

4-6
Preparation 10 minutes Cooking 1 – 2 hours

REAL WHISKED SPONGE
Recipe by Edwina St Lawrence from The Kitchen in the Castle Cookery School, Howth. Lyndey Milan: Edwina’s family have owned this castle for quite some time. She has converted part of it, with her sister-in-law, into a cooking school. This is a simple but delicious recipe and an easy way of making a sponge. It is best made the ... more

6-8
Preparation 5 minutes Cooking 20 minutes + cooling time

GUINNESS CRÈME BRULEE WITH IRISH WHISKEY SNAPS
Lyndey Milan: This recipe is inspired by that of Jean-Baptiste Dubois, the chef at the Athenaeum Hotel in ... more