Recipes

Here you will find a selection of recipes for the simply delicious and nutritious food we serve at The Cliffs of Moher Retreat.

Mar 4th 2016

Shepherdless Pie

by Michelle Moroney

Classic Traditional Lentil Shepherd’s Pie Serves 4 225g lentils (red or brown) 1 large onion 1 stick celery 100g carrots 2 field mushrooms 2 cloves garlic (chopped finely) 1 tsp thyme 1 tsp oregano 1 tsp marjoram Large pinch of chilli powder 1 bay leaf 1 vegetable stock cube Tomato puree Tin of tomatoes Rapeseed oil 800g potatoes (approx 6 medium potatoes) (mashed, creamed with olive oil, butter, salt, pepper & nutmeg) Salt & pepper to taste 1) Place …

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Mar 4th 2016

Baked Stuffed Onions

by Michelle Moroney

BAKED STUFFED ONIONS Ingredients: 4 medium onions 100g grated parmesan cheese 80g butter, chopped into cubes 3 free range eggs 1 bay leaf & 1 sprig of rosemary Sea salt & freshly ground pepper A large handful of finely chopped spinach A large pinch of nutmeg Cream of balsamic vinegar Method: Cook the onions in boiling water and bay leaf for 15-20 minutes.  When cooked, remove and drain for a few minutes. …

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Dec 2nd 2015

Fiona’s Tantalizing Thai Coconut Curry

by Michelle Moroney

Fiona’s Tantalizing Thai Coconut Curry  

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Nov 30th 2015

Red Lentil, Chickpea & Chilli Soup

by Michelle Moroney

Red Lentil, Chickpea & Chilli Soup Serves 6 Ingredients: 3 tsp cumin seeds Pinch of chilli flakes 3 tablespoons olive oil 2 red onions 600g chopped tomatoes, canned or fresh 200g red split lentils 300g cooked chickpeas salt & pepper Natural yogurt and herbs to garnish Method: In a large saucepan, over a medium heat dry fry the cumin and chilli flakes for approximately 1 minute until they start to heat up and …

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Nov 26th 2015

Cannellini Bean & Leek Soup with chilli oil

by Michelle Moroney

Cannellini bean and leek soup with chilli oil (Serves 4) Ingredients 2 onions 4 medium leeks, trimmed (white and pale green part only) 1 tablespoon olive oil 15g butter (can substitute with oil to keep vegan) A few sprigs of thyme, leaves only, roughly chopped 1 bay leaf 3 garlic cloves, finely chopped 1.3 litres vegetable stock 2 x 400g tins cannellini beans, drained and rinsed or 3 cups of dry …

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Nov 26th 2015

Quinoa, Cauliflower & Pomegranate Salad

by Michelle Moroney

Quinoa, Cauliflower & Pomegranate salad Serves 6 Ingredients: 1 cup quinoa 1 1/2 cups water 1/2 small cauliflower(roasted) 1/3 cup raisins A large handful flat leaf parsley, mint, basil, coriander- whatever we have Juice from 1/2 a lemon or more, to taste 1 tablespoon honey (or other sweetener) 2 tablespoons olive oil 1/2 cup pomegranate seeds   Directions Roast off the cauliflower florets & cook the pre-soaked quinoa Mix all the ingredients in a bowl …

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