Ireland – Page 2 – Foodaware

December 4, 2025January 2, 2026

Emma Harkin of Harkins Café #Dromod Co.Leitrim hands over to Mairéad. 🤩🇮🇪

I am excited to take over the café from today. We’ll be opening the doors as usual at 10am but with all the same familiar faces and the usual cosy atmosphere that you’re used to.

I’d like to wish Emma the very best, and a big thank you for the time we’ve worked together & all the laughs we’ve had along the way.

I am looking forward to welcoming our loyal customers and new faces over the coming weeks and months.

Thank you to everyone for all your support and well wish so far. I’m very grateful.

Mairéad

Harkins Cafe 32 Mac Oisin Pl, Drumod Beg, Drumod, Co. Leitrim

December 2, 2025December 2, 2025

Emma Harkin of Harkins Café #Dromod Co.Leitrim hands over to Mairéad to continue top class hospitality, health and wellness on the shores of the Mighty Shannon River 🤩🇮🇪

I am excited to take over the café from today. We’ll be opening the doors as usual at 10am but with all the same familiar faces and the usual cosy atmosphere that you’re used to.

I’d like to wish Emma the very best, and a big thank you for the time we’ve worked together & all the laughs we’ve had along the way.

I am looking forward to welcoming our loyal customers and new faces over the coming weeks and months.

Thank you to everyone for all your support and well wish so far. I’m very grateful.

Mairéad

Harkins Cafe 32 Mac Oisin Pl, Drumod Beg, Drumod, Co. Leitrim

November 12, 2025

Neven Maguire’s Salmon Burger with Roasted Red Pepper Salsa @RTEfood

Great when you’re entertaining.

Ingredients

550g (1¼lb) salmon fillet, skinned and boned (well chilled)
2 spring onions, thinly sliced
Wasabi paste
2 tsp sesame seeds
1 tblsp seasoned flour
4 slices sourdough bread
4 Little Gem lettuce leaves
Handful of fresh coriander sprigs
Lime wedges, to serve

For the Roasted Red Pepper Salsa:

2 roasted red peppers, finely diced (from a jar is fine)
2 plum tomatoes, seeded and finely chopped
Finely grated rind of 1 lemon
2 tblsp sweet chilli sauce
1 tblsp rapeseed oil
1 tblsp chopped fresh coriander
1 tblsp shredded fresh basil sea salt and freshly ground
Black pepper

Method

Using a sharp knife cut away any brown bits from the salmon fillet, then finely chop.
Place in a bowl, then stir in the spring onions, mustard and sesame seeds. Season to taste.
Divide into 4 portions, then using slightly wetted hands, shape into patties. Dust the patties in the flour, shaking off any excess. Place in the fridge for 10 minutes to firm up.
Meanwhile, make the roasted red pepper salsa. Place the red peppers in a bowl and stir in the tomatoes, lemon rind, sweet chilli sauce, oil and herbs. Season to taste and set aside at room temperature to allow the flavours to develop.
Heat a large non-stick frying pan over a medium heat. Add the olive oil to the frying pan and then add the salmon burgers. Cook for 3-4 minutes on each side, until lightly golden but still slightly pink in the centre. Be careful not to overcook them or they will quickly become dry. Set aside.
Meanwhile, heat a griddle pan until smoking hot. Add the slices of sourdough bread and chargrill for 1-2 minutes on each side, until nicely marked.
Arrange on warmed plates and top with Little Gem lettuce leaves and the burgers. Spoon over the roasted red pepper salsa, then scatter over the coriander sprigs and serve with lime wedges.
Great when you’re entertaining.
https://www.rte.ie/lifestyle/recipes/2015/0203/743393-salmon-burger/