Berry Muffins

Makes 12

Prep time 12 mins 

Cooking time 20 -25 mins 


225g plain flour

2tsp Baking Powder

55 g ground Almonds

125g caster sugar 

150g melted butter 

100 MLS milk

2 eggs beaten

250g mixed berries such as blueberry, raspberry or blackberries.


  • Preheat oven 190c,place 12 paper cases in a bun tin
  • Sift flour and baking powder in a large bowl,stir in ground almonds and sugar, make a well in the centre of dry ingredients.
  • Whisk together butter,milk and eggs and pour into the dry ingredients.
  • Stir gently until just combined, do not over-mix. Gently fold in the berries.
  • Divide the mixture into the paper cases. Bake for 20-25 minutes. 
  • Sprinkle with sugar 

Spiced Sweet potato and mixed bean burger

Make 10

Image result for free sweet potato images

INGREDIENTS                                                   AMT

Sweet potato                                                        2
Spanish Onion                                                      1
Tin of chick peas                                                                 1
Tin Kidney Beans                                                                1
Celery                                                                    1
Fresh Coriander                                                   50g
1 tsp gr coriander, 1 teaspoon cumin, ½ tsp crushed chilli flakes
Pinch turmeric,
Eggs                                                                                        3
Milk                                                                                        300 mls
Flour                                                                       200g


  • Wash and peel all vegetables
  • Cut sweet potato in large dice, drizzle with a little oil, roast in oven of 170 C for 30 mins until soft, mash together
  • Dice onion and celery ,add a little oil to a frying pan and sweat onion and celery over medium heat, add all the spices and cook for further 5 minutes, leave to cool
  • In a blender, blitz kidney beans and chick peas
  • In a large bowl, mix together all the ingredients
  • Shape into burgers
  • Set up 3 bowls,1 with flour, 1 with egg lightly beaten and milk added to beaten egg, 1 bowl with bread crumbs
  • With clean hands place burgers in flour, followed by egg wash and finally breadcrumbs
  •  lightly brown the burgers in a pan over medium heat with some oil, place in the oven for 10 mins at 170c



Dingle Bay Crab Tartlet

The Boatyard Restaurant where I work in Dingle serves the very best of fresh Dingle and Kerry produce.

The fish comes straight from local fishing boats .

Today I am sharing a favourite of mine that we serve in the restaurant ,with Mike Hennessy’s Dingle Bay Crab , Sheehy’s Prawns and Dingle Farmhouse butter .crab and prawn tartlet

Crab Tartlet

  • Servings: 4-6
  • Difficulty: beginner
  • Print


  • 280g plain flour (sieved )
  • salt and black pepper
  • 170g Dingle Farmhouse Butter ,cubed
  • pinch of paprika
  • 140g  fresh crabmeat
  • 4 medium prawn tails peeled
  • 2 lispoil Eggs
  • 250 mls Dingle Farmhouse Cream
  • Pinch dried dill
  • 20g spring onion ,chopped
  • 25g lemon juice
  • 20g Dingle Farmhouse Semi -Hard cheese , crumbled
  • Pickled Dulse from On The Wild Side
  • Beetroot cubes to garnish


  1. Make the  pastry :sift the flour and a pinch of salt into a bowl .Rub in butter to give a texture that resembles fine breadcrumbs. Make  a well in the centre and mix in just enough cold water to form a light smooth paste .Wrap in cling film and rest for 30 minutes before use .
  2. Preheat the oven to 175c/325f/gas3
  3. Grease 4 x 10 cm tartlet tins with melted butter. Roll out the pastry to 2mm thick and line the tartlet moulds.Sprinkle a little paprika on the pastry. Bake blind for 10 minutes
  4. Place equal amounts of crab meat in the tartlet cases. Place a prawn tail in each tartlet. Whisk the eggs well. Add the cream, dill, spring onion,lemon juice and season.Once incorporated divide between the 4 tartlets, keeping the mixture within 3mm of the top of the pastry. Top with the crumbled cheese .
  5. Bake for about 25 minutes or until light golden brown and set.
  6. Garnish each tartlet with pickled dulse and a beetroot cube .


week 5. Roast Butternut squash and parmesan custard, ginger bread, meringue, goat’s cheese beignet, smoked seeds, walnut puree.

Simon Regan Profile-150x225

Simon Reagan,  Head Chef at the Panorama Restaurant in Killarney’s Five Star Europe Hotel, was a guest lecturer at the I.T. Tralee.

Simon has a wealth of experience in some of Ireland’s leading Hotels and Restaurants .

He brings with him a passion for food, and sources  only the best local ingredients.

In Simon’s own words :simon reagan dish

“Today, when we have an almost unlimited range of ingredients at our disposal and are open to so many culinary influences, it is essential that we as a kitchen team work with a real sense of balance and respect for cultural traditions, whilst at the same time using an open and imaginative frame of mind.

I believe it is essential to stay true to classic recipes and techniques as these can then be used as a platform for modern cuisine.

We try to make perfect, if there is such a thing and my philosophy is very simple, each day we strive to do better.

I believe a great dining experience is finding a perfect balance of excitement, refinement, professionalism and warmth.”

Simon dish I am going to share is

Roast Butternut squash and parmesan custard, ginger bread, meringue, goat’s cheese beignet, smoked seeds, walnut puree..

To download and follow this wonderful recipe, click Week 5 Guest Lecture1

Week 4 Plated Main Courses

Week 3 Starter Dishes

Week 2 Amuse Bouche

Week 1 stock

Week 4 Plated Main Courses- Celebration of the Sea

Turbot dish

For Plated Main Courses I did a fabulous dish called Turbot, crab veloute, cannelloni, bloody Mary gel, saffron yoghurt, fennel textures.

Turbot lives in shallow waters and when it can, it will enthusiastically eat crab so it makes sense to combine both on a plate.

turbot imageVelvet crab are under appreciated delicacy in Ireland.

They get caught with the better known brown crab and are just as good to eat but people don’t tend to know this .

trawlerIn the recipe I am going to share ,I will  serve them with a kind of  veloute , accompanying the turbot fillet , and also as a cannelloni – a celebration of the sea .

It has many different elements but if you plan in advance, then this dish will really  impress and wow your guests!

Just click Week 4 Plated Main Courses to download full details on how to prepare this amazing dish.

Follow link for week 3 Week 3 Starter Dishes

Follow link for week 2Week 2 Amuse Bouche

Follow the link for week 1Week 1 stock

Week 3 Starter Dishes

I feels that you should kick start your menu off with starters that are going to compliment the rest of the menu, i.e. start as you mean to go on.

My recipe today is  Goose and oatmeal sausage with pickled cherries, shaved pear, celeriac puree and celeriac crisps. While this sounds complicated it is actually a easy to follow recipe with flavours that marry so well together .

If you do not have a sausage meat stuffer you can use a piping bag with a plain nozzle or line a 2lb loaf tin with cling film .

Use this recipe to impress your guests at a dinner party click Week 3 Starter Dishes to download full details on how to prepare it.

Follow the link for week Week 2 Amuse Bouche

follow the link for Week 1 stock

2015-02-03 17.59.33

Week 2 Amuse Bouche

  amuse bouche photo    The definition of amuse bouche could be described as a French term which means a little bit of food which is served before the meal to stimulate the appetite , normally without charge by the restaurant.

Today I am going to share  3 very tasty yet simple Amuse Bouche Recipes , maybe if you have a dinner party coming up these may help get the party off to a very impressive start ,just click on Week 2 Amuse Bouche and Enjoy…

for week 1 click Week 1 stock

Mushroom jelly with mushroom cream

Lamb jelly with cucumber

Szechwan Broth

week 1Stocks and Soups

A stock of quality can’t rely on cooked carcass and left over for flavours, it needs the strength of raw meats, the choice of meat will vary according to type of stock being made.

For a dark stock beef shin, shoulder or oxtail is recommended as these cuts contain plenty of flavour. For a lighter chicken stock, wings are great source of flavour.chicken stock

These cuts also contain gelatine, which is key ingredient for many stocks as when meat cooks slowly, the collagen fibres in the connective tissue break down into gelatine.

As gelatine cools it forms a fragile solid gel.

Fish stocks are straight forward as there is no connective tissue to be broken down.

With a fish stock you are looking to capture the sweet aromatic characteristics of the vegetables and the bones. It’s best to use the bones from white fish.

Crustacean shells contain lots of fragment flavours that will reinforce the delicate aroma of shellfish stocks.

The vegetables used in a fish stock can vary but tend to be the same ones you find in a classic court bouillon.

Soups and the finishing touches of soups are what brings the dish alive. When the soup has cooled slightly you can decide what is needed, the addition of acidity can enhance the flavour especially a rich soup.

When tasting soup check if it would benefit from the addition of sherry vinegar, grated parmesan or maybe flavoured oil.

Perhaps add croutons for crunch, other ideas may be diced sauté bacon, coriander seeds. These flavours will enhance the soup but also give excitement to the palate. red cabbage 2

For my recipe from college of Red Cabbage Gazpacho and mustard ice cream click Week 1 stock to download it.

red cabbage

The Kerry Food Story


Kerry Food Directory

I was honoured last year to be part of a great Kerry Food Producer Directory which has recipes from top chef’s around Kerry .

All of the chefs have studied at the IT Tralee . The recipes created by the chefs use all local produce.

This book with 150 local Kerry Food and Drink producers is a reminder to us as chefs and also to customers the array of local home grown and local  produce available in Kerry.

“We want to give a strong message that Kerry is open for business in relation to food and drink, and that we have some of the best producers not just in Ireland ,but in the world”, says TJ O’ Connor, Head of Section, Hotel, Culinary and Tourism Department at IT Tralee Co. Kerry.

To view the publication online click here 

Thank you TJ for making me part of such a wonderful story.