Ballymaloe Cookery School. Darina Allen's Saturday Letter Recipes.
Recipes listed in Darina Allen's Saturday Letters
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Previous Page | Next Page - New Season Baby Broad Beans with Olive Oil and Orla Sheep’s Milk Cheese
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1 dessertspoon finely chopped shallots
1 dessertspoon butter
2 tablespoons white wine
200g frozen peas, or better still petit pois
2 tablespoons double cream
2 lemons
1 tablespoon white wine vinegar
4 tablespoons of olive oil, plus a little more for coat
- Carpaccio with Slivers of Desmond, Rocket and Chopped Olives
Serves 12
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Aubergine Purée with Olive Oil and Lemon
- Rosemary and Olive Scones
- Heirloom Tomato Salad with Basil, Olive Oil and Irish Honey
- Black Olive Vinaigrette
- Avocado, Orange and Red Onion Salad with Black Olive Vinaigrette
- New Season Baby Broad Beans with Olive Oil and Sheep’s Milk Cheese
- Aubergine Puree with Olive Oil and Lemon
- Aubergine Puree with Olive Oil and Lemon
- Squid with Olive Oil, Fresh herbs and Garlic
- Heirloom Tomato Salad with Basil, Olive Oil and Irish Honey
- Tagine of Chicken with Green Olives and Saffron
- Goat’s Cheese in Olive Oil (Queso de Cabra en Aceite)
- Little Devil Olive Oil – Olio al Diavolino
How about this for a Christmas pressie for a foodie friend.
- Curly Kale with Olive Oil and Garlic
- Djej Msharmal (Chicken Tagine with Lemon and Olives)Â
- Rigatoni with rocket, broad beans, cherry tomatoes, olives and fresh cheese
- Beef with Pine Kernel and Olive Sauce – Carne con Salad de Pinones Y
Aceitunas
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