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

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