We are into the second last week of our special Meath Cuisine recipe feature. Last week it was The Station House who had their head chef, of the Signal Restaurant, Dave Mulvihill detailing his popular 3 course meal;
For Starter: Kilmessan lamb shashlik with apricots, red onions & Mediterranean couscous- serves 4
For Main: Baked fillet of Athlantic hake, garlic fried spinach & roasted red pepper cream- serves 4
For Dessert: Easy banoffee pie- serves 12
This week, our SECOND LAST, menu card is from Rocco Restaurant of the Knightsbrook Hotel in Trim. Theire head chef John O’Neill has assembled his top menu choices;
For Starter: Salt cod croquettes with polenta crisps & pepper coulis-serves 4
For Main: Baked salmon with gazpacho & salad of baby mixed leaf, olives & sundried tomoatoes-serves 4
For Dessert: Banana cake with caramelised banana & vanilla ice-cream
Readers have only 1 more week to complete the full Meath Cuisine collection of easy to follow dinner party menus which each feature a starter, main course and dessert from the county’s favourite eateries.
Participating restaurant’s include;
Rococo at Knightsbrook Hotel, Trim Click here to vist the website
The Vanilla Pod at the Headfort Arms Hotel, Kells Click here to vist the website
O’Briens in Johnstown Click here to visit the website
The Conyngham Arms Hotel, Slane Click here to visit the website
The Central, Navan Click here to visit the website
The Ivy at Dunboyne Castle Hotel Click here to visit the website
The Eden at Bellinter House, Navan Click here to visit the website
The Station House Hotel, Kilmessan Click here to visit the website
Franzini’s Click here to visit the website
Tankardstown, Slane Click here to visit the website
Collect all 10 recipes and pick up a special Meath Cuisine folder at the Meath Chronicle offices in Navan. Click here for more details on the folder.
Meath Cuisine brought to you by the Meath Chronicle, in print, online and on the go.
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