Tom Yum Soup
Tom yum is a spicy clear soup typical from Loas and Thailand and is widely served in neighbouring countries such as Maylasia, Singapore and Indonesia. Tom Yum has been popularised… Read More »
St Tola Goat’s Cheese, Glazed Fig Tart & Roasted Mixed Nut Salad
This is a fantastic and simple salad that will impress at any dinner party. The marriage of figs, nuts and goats cheese are perfect together. St Tola is… Read More »
Caramelised Irish Scallops, Shallot Purée, Confit Carrot, Thyme Jus
Method; For the carrot; Cut the carrots into very fine Julienne strips with a mandolin. Place carrots in pot, pour orange juice over and add cumin. Sprinkle with… Read More »
Roast Quail Breast, Black Pudding Purée, Poached Quail Egg, Crispy Soda, Carbonara Sauce
Staunton’s is owned by Barryroe Co-Op who took a majority shareholding in 1998, but the puddings are still made almost exclusively by Donie O’Callaghan who started with Michael… Read More »
Duck Egg Meurette, Toasted Brioche, Mushrooms, Onions, Lardons
This recipe has been on and off the menu since we opened the Merchant hotel. It is a perfect example of classic cuisine, the best ingredients cooked very… Read More »
Braised Pork Cheek Tortellini, Pea & Parsnip Velouté
I am a massive fan of cheeks from most animals, pork, beef, and monkfish, cod ect. They have a very deep flavour when cooked slow and long, and… Read More »
Carpaccio of Finnebrogue venison, fig compote, parsnip crisp and parmesan
Method; For the Venison; Season the venison fillet to taste, with the salt and black pepper. Heat one tablespoon of the oil in a frying pan over high… Read More »
Seafood chowder
I love classic seafood chowder it’s a great way of showing of all of our local fish that we have on our doorstep. At the Portaferry hotel Gary… Read More »
Seared scallops with sweetcorn puree and bacon jus
This is a great dish to serve as a starter at a dinner party. It is very simple to make and very easy to serve. The creamy, sweet… Read More »
Roast Parsnip Soup, Sage & Bacon Dumplings
This is a beautiful soup to have for Christmas dinner. Parsnips are at there best at this time of year. The honey roasting of the vegetable enhances their… Read More »