Clodagh McKenna
Clodagh is a promoter of local Irish produce and a regular chef on Market Kitchen...
Clodagh McKenna trained at Ballymaloe Cookery School and then went on to work as a chef in Ballymaloe House. After three years in the kitchen, she left to set up a local stall as well as developing other farmers markets around Ireland.
She has her own weekly column for the Irish Examiner, fortnightly column for The Mail on Sunday, and a monthly column for Food and Wine magazine. Clodagh also contributes regularly to other publications and is the editor of the Slow Food Ireland Guide to Producers.
Clodagh has appeared as a cook and promoter of local produce on Out of The Blue, Rick Stein's Food Heroes, TV3's Ireland AM Show, Saturday Kitchen, Saturday Cooks, The Today Show and is a regular chef presenter for UKTV's Market Kitchen and RTE's The Afternoon Show.
Her first book The Irish Farmers' Market Cookbook was published by Collins in November 2006 and she has filmed a TV series to accompany the book which is titled Fresh from the Farmers Markets.
Book
The Irish Farmers' Market Cookbook
Clodagh McKenna's Recipes
The whole family will love Clodagh McKenna’s quick and easy pasta with clams
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20 min
A decadent dish of monkfish cubes served with a rich egg and butter sauce
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30 min
This is Clodagh McKenna’s take on the Italian classic, salsiccia con lentils, using new season fava beans and pork
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1 hr 15 min
This recipe is inspired by Clodagh McKenna’s childhood memory of eating mussels straight from the cooking pot with her dad
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30 min
Clodagh McKenna brings out the best of fresh morel mushrooms with simple flavours
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15 min
Pistachio nuts make an interesting alternative to pine nuts in Clodagh McKenna’s pesto covered fish dish
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10 min
Clodagh McKenna makes chocolate mousse with a difference served in baby beer glasses
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25 min
Sweet crab combines with creamy mayonnaise and tangy tomatoes in Clodagh McKenna’s quick and indulgent salad
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15 min
This Italian inspired dish of meltingly tender squid rings was given to Clodagh McKenna by Alberto Peroli whose mum used to make it
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1 hr 5 min
Poached rhubarb, lemon zest and juice and pine nuts are stirred into mascarpone in Clodagh McKenna’s pretty dessert
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Total time
30 min
