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Market
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Contact
SPONSORS
PARTNERS 2022
SPONSORS 2022
Recipes
2020 Recipes
2019 Recipes
2018 Recipes
2017 Recipes
About
Market
Festivals
Contact
SPONSORS
PARTNERS 2022
SPONSORS 2022
Recipes
2020 Recipes
2019 Recipes
2018 Recipes
2017 Recipes
Menu
About
Market
Festivals
Contact
SPONSORS
PARTNERS 2022
SPONSORS 2022
Recipes
2020 Recipes
2019 Recipes
2018 Recipes
2017 Recipes
2019 Recipes
DAVID GILLICK
Beetroot smoothie
Oat pancakes
Tomato sugo sauce
PAUL FLYNN
Cheats ravioli with goats cheese and sage brown butter
Warm salad of Cashel blue apple and almonds
CRAB CLAWS WITH CLEMENTINE, POMEGRANATE AND ROSEMARY BUTTER
Mushroom, roasted bread and spinach salad
Warm new potato chorizo and goats cheese salad
ROZ PURCELL
COURGETTE, CHICKPEA AND PEA SOUP
Sweet red onion
Sweet potato pizza
KATHRYN THOMAS
LUNCH – COCONUT AND BUTTERBEAN SOUP
DINNER – TURKEY BURGER AND SWEET POTATO WEDGES
DINNER – FISH MANGO CURRY
RORY O’CONNELL
HORSERADISH MAYONNAISE
FRIKADELLAR OF WHITING WITH HORSERADISH MAYONNAISE AND A SALAD OF FORAGED WILD GREENS
RED ONION, KALE, MARJORAM AND BACON BROTH WITH GRILLED PARMESAN CROUTON
Almond & orange cake
EDWARD HAYDEN & DARREN KENNEDY
MADRAS CHICKEN CURRY
Slow cooked beef red wine casserole
Chilli con carne
CATHERINE FULVIO
Poached apples stuffed with Cashel blue cheese salad
Cider chicken casserole
Orange truffle torte with blackberry
CLODAGH MCKENNA
Roast butternut squash Cashel blue saffron tagliatelle
Chestnut mushroom risotto with crispy pancetta
LEMON POSSET
