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After weeks of rolling emerald hills, idiosyncratic Irish characters, and stunning Irish produce, Lyndey Milan arrives home freshly inspired - and promptly whips up a feast for friends. An entrée of home-smoked oysters and salmon reflects the importance of the sea to Ireland's culture and cuisine. Pan-seared loin of venison with liquorice sauce and colcannon is based on a more complicated recipe from Finnish-born, top Irish chef Mickael Viljanen - and a Guinness crème brûlée with Irish whiskey snaps offers an appropriate way to end the dinner party, given the Irish propensity toward pubs and partying!
Ireland's Fresh Seafood (2:45)
Tea Smoked Salmon & Oysters (4:07)
Black Pudding (1:43)
Venison with Licorice Sauce (6:41)
Memories of Irish People (2:48)
Guinness Crème Brûlée with a Whiskey Snap (5:45)
Credits & Acknowledgements: Back Home: Lyndey Milan's Taste of Ireland (0:31)

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