Bia Beag, treacle bread and butter, Clonakilty black pudding, oat crusted Hake, finished with take home Irish Fudge and tea.@Anahaugh @myrtlerest #London
Anna Haugh
@Anahaugh
·
@myrtlerest
we don’t want the curfew to get people down so we are doing a 9pm Myrtle experience. we’ve packaged it up from start tMyrtle Martini, Bia Beag, treacle bread and butter, Clonakilty black pudding, oat crusted Hake and finished with take home Irish Fudge and tea
Gratin of haddock with Imokilly cheddar and mustard by Rachel Allen #Ballymaloe
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Keelings Fruits @keelingsfruits 47 minutes ago
Delicious and easy to make, raspberry popcorn is perfect for movie nights in! https://keelings.ie/recipes/raspberry-popcorn/ … #Keelings #KeelingsKitchen
Tea,toast & raspberry jam 🤤 for mam ☘️🇮🇪 #pureirishbutter
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Virginia Park Lodge @VPLodge 2 hours ago
Our gardener Priscilla picking fresh produce for the kitchen 
#thisisireland #giyireland #growyourownveggies #irishfood #thisisirishfood #cavan
Boile Goats Cheese, Pistachio Crumbed Pâté with a Hazelnut Vinaigrette @macneanhouse
NEW STARTER New Goats Cheese Plate on tonight. Boile Goats Cheese, Pistachio Crumbed Pâté with a Hazelnut Vinaigrette #cheflife #goatscheese #spinach
Foodaware 
Serves six.
You will need:
6 x 175g (6oz) pieces of haddock
Salt and freshly ground black pepper
225g (8oz) Irish mature Cheddar cheese, grated
1 tablespoon Dijon mustard
4 tablespoons cream
Ovenproof dish 8½ x 10 in (21.5 x 25.5cm)
Pre-heat the oven to 180°C, 350°F, Gas 4.
First season the haddock pieces with the salt and freshly ground black pepper. Arrange the fillets in a single layer in the ovenproof dish (it should be a dish that is posh enough to bring to the table). Mix the grated Cheddar cheese together with the Dijon mustard and the cream and spread carefully over the fish.
The fish can be prepared ahead and refrigerated at this point. It will keep in the fridge for a day.
To cook, place in the pre-heated oven for about 20 minutes or until the fish is cooked and the top is golden and bubbly. If the fish is cooked but the top is not yet golden, place under a hot grill for just a few moments to colour the cheese.