By Rachel Allen

Persist with bestselling writer and television chef Rachel Allen as she trips alongside the attractive Atlantic coast of eire, providing over a hundred recipes accrued from her culinary odyssey. The west coast of eire is a rugged terrain of untamed average good looks, and the conventional meals of those coastal cities and villages enhances this completely. move on a paranormal journey with Rachel as she explores their neighborhood fare, beginning her trip close to her domestic in Cork and vacationing the entire manner as much as the golf green untamed headlands of Donegal. choked with gorgeous images of the folks and locations she visits alongside the way in which, you'll find a entire host of actual and easy recipes encouraged by way of her travels. From Salmon Pâté and Pan Fried Brill with Watercress Butter; to Irish Gingerbread and Gin, Lemon and Milk ice cream, those are easy dishes made with the most up to date materials – fuss-free and but packed choked with flavour. half shuttle magazine, half cookbook, Rachel additionally stocks her favorite areas to stick off the crushed song; the marvelous tales she learns from the fishermen and farmers that she meets; and the breadth of neighborhood produce – from honey and cheeses to gins and whiskeys – that she samples. Rustic seafood, wealthy stews, heart-warming chocolates and every little thing in among – this is often Rachel's so much own publication up to now. Welcome to her eire.

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Extra resources for Coast: Recipes from Ireland's Wild Atlantic Way

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Cook, stirring, until light and fluffy and almost dry, 3 to 4 minutes. Serve garnished with basil leaves. Basil leaves for garnish 2 cups firmly packed fresh basil leaves, washed and dried 2 sprigs fresh parsley T H E B I G B O O K O F B R E A K FA S T 2 garlic cloves, coarsely chopped 56 1 /4 cup pine nuts or walnuts 1 /4 cup grated Parmesan cheese 1 /4 teaspoon salt Freshly ground pepper 3 to 4 tablespoons olive oil BASIL PESTO Makes about 1/2 cup Place all ingredients except oil in a food processor or blender.

In a large pitcher, stir juices with sugar until sugar is dissolved. Add remaining ingredients. If making ahead, add ice and club soda just before serving. 1 cup orange juice 1 /2 cup lemon juice 1 /4 cup sugar 1 bottle (750 ml) dry red wine /4 cup Cointreau or curaçao orange-flavored liqueur 1 1 bottle (10 ounces) club soda 1 orange, thinly sliced 2 cups ice cubes SERVES 8 S A LT Y D O G This tart-sweet cocktail is a good match for any Mexican breakfast casserole. Margarita salt Lime juice for dipping the glass rim 1 can (46 ounces) unsweetened grapefruit juice 1 to 11/2 cups vodka 2 tablespoons confectioners’ sugar Ice cubes Lime slices for garnish B R E A K FA S T B E V E R A G E S Place salt on a plate.

When butter foams, gently add eggs to skillet. Cook until whites are firm and yolk is semifirm, 2 to 3 minutes, or to desired doneness. Season with salt and pepper to taste. Serve on a warm plate. Salt and freshly ground pepper EGGS OVER EASY Follow the directions for fried eggs, then turn the eggs over and cook for 1 minute longer, or to desired doneness. T H E B I G B O O K O F B R E A K FA S T STEAM-BASTED EGGS 44 Follow the directions for fried eggs, cooking them for only 1 minute. Add 2 teaspoons water to skillet.

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