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Eddie Sharkey

DinnerIssue#1MagazineMeatProChefsRoast

Roasted Double Chop & Loin of Lamb

...Pressed lamb shoulder, lamb shank pithivier, Celeriac, fricassee of peas & broad beans, lamb jus Serves four Ingredients For the Lamb 4 Lamb Racks For…
Eddie Sharkey
Eddie SharkeyFebruary 22, 2018
BrunchHealthyIssue#1MagazineProChefs

Orechiette with Spring Greens and Soft Goats Cheese

Serves 4 Ingredients 400 g orecchiette 2 Lemons (zest & juice) 120 g Asparagus, sliced at an angle 80g Broccoli, florets 75 g Kale, stalk…
Eddie Sharkey
Eddie SharkeyFebruary 22, 2018
FishIssue#1LunchMagazineProChefs

Pan seared grouper curried mussels and crispy calamari

Ingredients For the curried mussel sauce: 500g mussels - cleaned 2 banana shallots – peeled and diced 1 clove garlic – finely chopped 100 ml…
Eddie Sharkey
Eddie SharkeyFebruary 22, 2018
20 minutes5 Ingredients or LessIssue#1MagazineProChefsQuick and EasySaladSide Dish

Fennel and Orange Salad

Ingredients 2 Fennel bulb 2 Oranges, peeled and divided into segments A few sprigs of fresh mint Olive oil White balsamic vinegar Method Slice the…
Eddie Sharkey
Eddie SharkeyFebruary 12, 2018

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