Mouclade

From: Four Live

This traditional French dish consists of steamed mussels served in a lightly curried sauce and crusty bread.

Chicken Pot

From: Four Live

This recipe is made from all Irish ingredients including Green Saffron Spices and Glenilen Farm butter

Black Basil Sherbat

From: The Afternoon Show

A truly reviving, thirst quenching drink.

Arun's Snowman on a Stick

From: Today

Christmas pudding, coconut and currants.

Sugar Spiced Almonds

From: The Afternoon Show

Delicious to snack on.

Roots Vindaloo

From: Today

A wonderfully fragrant sweet, sour type dish from Goa, to the south of India with a distinct peppery perfume. This region's cooking is heavily influenced by the Portuguese, so the Vindaloo is more about vinegar ('vin') and garlic ('alho') than pure hot, heat. The chillies reflect Goa's penchant for a little extra kick. Here's a vegetarian version, every bit delicious as the traditional pork.

Christmas Turkey with an optional Spice

From: Four Live

Careful cooking is the key - I’d prefer to think of it simply as a big chicken and treat it as so...Enjoy this recipe!

Autumn lamb, roast pumpkin and spiced tomato sauce

From: The Afternoon Show

Oven roasted lamb, enhanced with a variety of spices.

Ginger Lemon Sherbat

From: The Afternoon Show

This drink's sweetness revives and the ginger refreshes.

Buttered Chicken (Arun's Murgh Oudhi)

From: Today

My version of the ever-popular creamy chicken, Murgh Makhani. We've based this recipe on a dish my father's good friend used to enjoy whilst at college in Lucknow (Oudh). Bizarrely enough, this particular recipe uses cheese for added richness, an ingredient used in more opulent, banqueting dishes the rich Northern Indian Nawabs encouraged their chefs to prepare for them. Fresh cardamoms, creamy sauce, simple cooking... beautiful!




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