Visit Ireland Through Your Taste Buds

Posted by Alaina Leary on

New Irish TableWe are loving these recipes from The New Irish Table: Recipes from Ireland’s Top Chefs and we wanted to share some!

Give your friends and family a taste of Ireland with these inspirational Irish recipes, a compilation by ten award-winning chefs, highlighting fresh, local, and seasonal ingredients from provinces across the Emerald Isle.

Celebrate the new Irish food culture with us by sharing your creations of these recipes on Twitter with the tag @Imagine_CB. And you can find more amazing Irish recipes in The New Irish Table: Recipes from Ireland's Top Chefs!


New Irish Table

Warm up with a delicious bowl of chowder from Tim O’Sullivan, Head Chef at Renvyle House in Galway:

West Coast Seafood Chowder


¼ cup/50 g butter ¾ cup/150 g combined diced carrots, leeks, and celery 2 onions, diced
3 medium potatoes, cooked, cubed 2 bay leaves 1 tbsp brandy
6 cups/1 ½ liter fish stock 1 cup/240 ml milk ¾ lb/340 g cubed fish: smoked haddock, cod, shrimp, mussels, salmon, and monkfish
Salt and pepper Generous ½ cup/125 ml cream 4 tbsp chopped parsley


  1. Melt the butter in a large pot; add carrots, leeks, celery, and onion and saute for 3 to 4 minutes.
  2. Add potatoes, bay leaves, and brandy and cook for a further 3 minutes. Add fish and simmer for 5 to 8 minutes over a medium heat.
  3. Add cream and parsley, season with salt and pepper, and bring back to a boil.
  4. Pour in the cream, and cook on low heat for about 5 minutes, until the mixture thickens slightly. Remove from the heat and whisk in the eggs, and then set aside.
  5. Ladle the chowder into warm soup plates. Serve with homemade brown bread.

Serves 4 to 6

New Irish Table

Then delight your sweet tooth with this decadent dessert from Chef Derry Clarke, owner of L’Ecrivain Restaurant in Dublin:

Chocolate Mousse with Walnut Ganâche



3 egg yolks 3 ½ fl oz/100 ml stock syrup 1 cup/225 g melted milk chocolate
2 cups/450 ml lightly whipped cream

Prepare the Mousse: Whisk the egg yolks and stock syrup over a bain maire for 5 minutes (350˚F/180˚C) then continue to whisk into a blender until cool. Slowly add the melted chocolate and then fold in the whipped cream. Place in the refrigerator to set.

Walnut Ganâche

¼ cup/50 g walnuts 5 oz/133 g white chocolate 10 fl oz/300 ml cream

Prepare the Ganâche: Toast the walnuts and blend until you get a runny paste. Place the walnut paste and white chocolate in a bowl. Bring cream to boil and pour over the chocolate and walnut paste. Let this cool and then whisk to a whipped cream consistency.

Chocolate Crumb

4-5 chocolate cookies, crumbled with a rolling pin to desired consistency

Toasted Walnuts

1 ½ cups/300 g walnuts

Prepare the Walnuts: Toast the walnuts on a cookie sheet in a 350F/180C/Gas Mark 4 oven for 8 to 10 minutes. Crush half and leave whole as garnish.


Transfer the cooled mousse to a platter, and cover with chocolate crumb. Pipe several walnut and white chocolate ganâche meringue-like dollops around the mousse. Garnish with the toasted walnuts, and more chocolate if you like.

Serves 4

Enjoy! And don't forget to tell us what you think!


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