On a recent visit to Ireland, Robert was delighted to find the food wasn’t all stout and potatoes. In this class, Robert showcases the modern Irish dishes he enjoyed on his travels. Recipes include: Irish whisky and brown sugar-cured salmon with soda bread; pan seared scallops with black pudding, bacon and pea puree; roasted cod served on a bed of spinach with parsley sauce; colcannon (buttered potatoes and cabbage) with pulled ham hock glazed with Magners apple cider and mustard; and to finish, indulgent white and dark chocolate mousse.
An exciting modern take
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