CLODAGH MCKENNA

MY RECIPES

Clodagh McKenna's favourites

MINI CHOCOLATE CRêPES WITH PLUM AND PORT

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FRIED PORK LOIN AND HAM BALLS

Bolitas de flamenquin is a tradition Spanish dish that uses pork marinated in lemon juice wrapped up and fried with Iberian or Serrano ham. The results are crispy and delicious. Make as many as you can because these will disappear!

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FRIED WHITE BAIT WITH SPICY TOMATO SAUCE

These small, crispy fish are good eaten piping hot with lots of rich, spicy tomato sauce. Tear bread into hunks and offer it around for dipping in the sauce.

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CHORIZO WITH RED WINE AND PARSLEY

Flamin' heck, this recipe isn't half fiery! Stand when back when lighting the wine and serve with lots of crusty bread.

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WEST CORK CHEESE FRITTATA SERVED WITH SUN DRIED TOMATO SAUCE

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ABOUT OUR CHEF

Clodagh is editor of the Slow Food Ireland Guide to Producers and writes a weekly column 'Food Matters' for the Sunday Tribune, and a monthly column for Food and Wine Magazine.

She has appeared as a cook and promoter of local produce on RTE's, Out of The Blue; Rick Stein's Food Heroes, (BBC2), TV3's Ireland AM Show and was a regular chef presenter for UKTV's Great Food Live and Great Food Bites and RTE's The Afternoon Show.

She also has her own weekly radio program on RTE Radio 1 called 'Winter Food', writes for The Irish Examiner and has a recipe book out called the Irish Farmers' Market Cook Book, published by Collins.