Meath Cuisine: Sixth recipe card featuring The Ivy

Meath Cuisine as you well know at this stage is a collection of recipes from 10 of the top chefs from the best restaurants that County Meath has to offer. Last week featured our fifth recipe card with O'Briens Restaurant, Johnstown, Navan publishing their head chef Szymon Polgesek recipe card which entailed Deep-Fried Camembert, Surf ‘n’ Turf & Toblerone Cheesecake.

This week The Ivy at Dunboyne Castle hotel has their head chef John Nagle serving up his popular dinner choices.

For Starter: Seared west coast scallops, cauliflower puree, crispy pancetta & black pudding powder-recipe serves 4

For Main: Chargrilled sirloin steak, wild mushroom puree, butter baby carrots, confit cherry tomato & handcut chips with garlic butter-recipe serves 4

For Dessert: Chocolate & walnut brownie, hazelnut ice-cream strawberries & fresh cream-recipe serves 4

Readers have another 4 weeks to go 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.