A delightful sandwich with a mix of flavors, perfect for lunch.

Titus Sandwich

Crispy battered fish served with fries, a traditional pub favorite.

Fish and Chips

Decadent cheesecake infused with Bailey's Irish cream.

Bailey's Cheesecake

Sausages served with creamy mashed potatoes and gravy.

Bangers and Mash

Comforting bread pudding served warm, a classic dessert.

Bread Pudding

A traditional Irish dish made with ground meat and topped with creamy mashed potatoes.

Shepherd's Pie

Crispy rolls filled with corned beef, sauerkraut, and cheese.

Reuben Rolls

Savory meatloaf inspired by Irish flavors, served with a delicious sauce.

Celtic Meatloaf

Fresh mahi mahi fish cooked to perfection, a light and flavorful dish.

Mahi Mahi

Perfectly cooked tuna steak, seasoned and seared to bring out its flavor.

Pan Seared Tuna

Slice the avocado and season with salt and pepper. Set aside.

Prepare the Ingredients

Spread mayonnaise on one slice of sourdough bread and Dijon mustard on the other slice.

Spread the Condiments

Layer the turkey breast slices on the mayonnaise side. Add the cheddar cheese slices, followed by the avocado slices and spinach leaves.

Assemble the Sandwich

Top with the second slice of bread (mustard side down). Press gently to secure the sandwich.

Complete the Sandwich

Cut the sandwich in half and serve immediately with your choice of side.

Cut and Serve

sourdough bread

turkey breast slices

cheddar cheese

avocado

spinach leaves

mayonnaise

Dijon mustard

salt

black pepper

Peel the potatoes and cut them into thick fries. Rinse them in cold water to remove excess starch, then dry thoroughly with a towel.

Prepare the Fries

In a large pot or deep fryer, heat the vegetable oil to 350°F (175°C). Carefully add the fries in batches, frying for about 6-8 minutes until golden brown. Remove with a slotted spoon and drain on paper towels. Sprinkle with salt to taste.

Fry the Fries

In a large mixing bowl, combine the all-purpose flour, cornstarch, baking powder, salt, and black pepper. Gradually whisk in the cold sparkling water until the batter is smooth and slightly thick.

Make the Batter

Pat the fish fillets dry with paper towels. Dip each fillet into the batter, ensuring it is well coated.

Prepare the Fish

In the same hot oil used for the fries, carefully add the battered fish fillets, frying for about 4-5 minutes until golden and crispy. Remove and drain on paper towels.

Fry the Fish

Plate the crispy fish alongside the fries. Serve with tartar sauce and lemon wedges on the side.

Serve

white fish fillets (cod or haddock)

all-purpose flour

cornstarch

baking powder

cold sparkling water

potatoes (for fries)

vegetable oil (for frying)

tartar sauce

lemon wedges

Preheat your oven to 325°F (160°C). In a bowl, combine graham cracker crumbs, 2 tablespoons of sugar, and melted unsalted butter. Mix until well combined. Press the mixture firmly into the bottom of a 9-inch springform pan.

Prepare the Crust

Bake the crust in the preheated oven for 10 minutes. Remove from oven and let it cool while you prepare the filling.

Bake the Crust

In a large mixing bowl, beat the cream cheese until smooth. Gradually add in the granulated sugar and mix until well combined. Add the sour cream, Bailey's Irish Cream, and vanilla extract, mixing until smooth.

Prepare the Filling

Add the eggs one at a time, mixing on low speed after each addition until just combined. Avoid overmixing.

Add the Eggs

Pour the cheesecake filling over the cooled crust. Bake in the oven for 55-60 minutes or until the center is set but still slightly jiggly.

Bake the Cheesecake

Turn off the oven, crack the oven door, and let the cheesecake cool in the oven for 1 hour. Then refrigerate for at least 4 hours, preferably overnight.

Cool and Chill

Once chilled, remove the cheesecake from the springform pan, slice, and serve. Enjoy your Bailey's Cheesecake!

Cream Cheese

Granulated Sugar

Sour Cream

Bailey's Irish Cream

Vanilla Extract

Eggs

Graham Cracker Crumbs

Unsalted Butter

Sugar (for crust)

In a large skillet over medium heat, cook the sausages until browned and cooked through, about 15-20 minutes. Remove from skillet and set aside.

Cook the Sausages

Peel and chop the potatoes into chunks. Boil in salted water until tender, about 15-20 minutes. Drain and return to pot.

Prepare the Mashed Potatoes

Add butter, milk, salt, and pepper to the potatoes. Mash until smooth and creamy. Keep warm.

Mash the Potatoes

In the same skillet used for the sausages, add chopped onion and sauté until translucent. Stir in flour and cook for 1 minute. Gradually whisk in beef broth and Worcestershire sauce, cooking until thickened. Season with salt and pepper.

Make the Gravy

Plate the mashed potatoes, top with sausages, and drizzle with gravy. Enjoy!

Pork sausages

Potatoes

Butter

Milk

Salt

Black pepper

Preheat your oven to 350°F (175°C). Tear the stale bread into bite-sized pieces and place them in a large mixing bowl.

Prepare the Bread

In a separate bowl, whisk together the milk, heavy cream, sugar, eggs, vanilla extract, ground cinnamon, and salt until well combined.

Mix Wet Ingredients

Pour the mixture over the torn bread, ensuring all pieces are soaked. Add the raisins or dried fruit and gently fold to incorporate.

Combine Ingredients

Grease a baking dish with butter and pour the bread mixture into the dish, spreading it evenly.

Transfer to Baking Dish

Bake in the preheated oven for 45-50 minutes, or until the top is golden brown and a knife inserted in the center comes out clean.

Bake

Allow to cool slightly before serving warm. Optionally, serve with a drizzle of cream or a scoop of vanilla ice cream.

stale bread

milk

heavy cream

granulated sugar

eggs

vanilla extract

ground cinnamon

raisins or other dried fruit

butter

In a large skillet over medium heat, add olive oil and sauté the chopped onion and minced garlic until softened.

Add the diced carrots and cook for about 5 minutes, then stir in the ground meat, breaking it apart with a wooden spoon until browned.

Season with salt, black pepper, and Worcestershire sauce. Pour in the beef broth and add the frozen peas. Let simmer for about 10 minutes until slightly thickened.

Preheat your oven to 400°F (200°C). Spread the meat mixture evenly in a baking dish.

Assemble the Pie

Top with creamy mashed potatoes, smoothing it out to cover the meat completely. Use a fork to create texture on the potato surface.

Bake in the preheated oven for 20-25 minutes, until the top is golden brown.

Remove from the oven, sprinkle with fresh parsley, and let rest for a few minutes before serving.

Ground lamb or beef

Onion, chopped

Carrots, diced

Peas, frozen

Garlic, minced

Beef broth

Worcestershire sauce

Mashed potatoes

Olive oil

Fresh parsley, chopped

In a mixing bowl, combine the corned beef, sauerkraut, Swiss cheese, cream cheese, and dressing. Mix until well combined.

Prepare the filling

Take a spring roll wrapper and place about 2 tablespoons of the filling in the center. Fold the sides in and roll tightly to encase the filling. Seal the edges with a bit of water.

Assemble the rolls

In a deep skillet, heat oil over medium heat. Fry the rolls in batches until golden brown and crispy, about 3-4 minutes on each side. Drain on paper towels.

Fry the rolls

Serve hot with extra dressing for dipping.

corned beef

sauerkraut

Swiss cheese, shredded

cream cheese, softened

Russian or Thousand Island dressing

Preheat the Oven

In a large mixing bowl, combine the ground beef, ground pork, breadcrumbs, chopped onion, minced garlic, egg, Worcestershire sauce, chopped parsley, salt, black pepper, and dried thyme. Mix well until all ingredients are evenly incorporated.

Prepare the Meat Mixture

Transfer the meat mixture into a loaf pan, pressing it down to form a compact loaf shape.

Shape the Meatloaf

Place the loaf pan in the preheated oven and bake for 1 hour, or until the internal temperature reaches 160°F (70°C).

Bake the Meatloaf

Once baked, remove the meatloaf from the oven and let it rest for 10 minutes before slicing. Serve warm with your favorite sauce.

Rest and Serve

Ground beef

Ground pork

Breadcrumbs

Onion, finely chopped

Thyme, dried

In a bowl, whisk together the olive oil, lemon juice, minced garlic, salt, black pepper, and paprika.

Prepare the Marinade

Place the mahi mahi fillets in a shallow dish and pour the marinade over them. Cover and refrigerate for at least 30 minutes.

Marinate the Fish

Preheat your grill or grill pan over medium-high heat.

Preheat the Grill

Remove the fillets from the marinade and place them on the grill. Cook for about 4-5 minutes per side, or until the fish is opaque and flakes easily with a fork.

Cook the Mahi Mahi

Remove from the grill and sprinkle with chopped fresh parsley before serving. Enjoy your perfectly cooked mahi mahi!

Garnish and Serve

Mahi Mahi fillets

Lemon juice

Garlic cloves, minced

Paprika

Pat the tuna steaks dry with a paper towel. Season both sides with salt, black pepper, and garlic powder.

Prepare the Tuna

In a large skillet, heat the olive oil over medium-high heat until shimmering.

Heat the Pan

Carefully place the tuna steaks in the hot skillet. Sear for 2-3 minutes on each side for medium-rare, or longer if you prefer it more cooked.

Sear the Tuna

In the last minute of cooking, drizzle the lemon juice over the tuna steaks.

Add Lemon Juice

Remove the tuna from the pan, sprinkle with fresh parsley, slice, and serve immediately.