RTÉ Food
Chef: Bord Bia
Bord Bia's Penne With Spicy Tomato Sauce And Sizzling Bacon
A perfect pasta to make when there's nothing left in the fridge.
Succulent Roast Pork
This recipe is perfect to feed a crowd and the shoulder or gigot of pork are the best cuts to use. This is best served warm. If you are nervous about tying up the joint, bring the stuffing down to your butchers and get him to do it for you.
Pork Chops with Mushrooms and Garlic
Most supermarkets are now selling a mixed packet of gourmet or wild mushrooms, which would be perfect to use in this dish. However, if you prefer you could use all closed cup or chestnut mushrooms
Bord Bia's Plum and Almond Tart
This delicious tart is best served warm with a spoonful of lightly whipped cream or vanilla ice-cream
Bord Bia's Succulent Roast Pork
Try this delicious recipe from Bord Bia for roast pork
Bacon and Black Pudding Salad
A great starter for your Irish feast!
Irish Lamb Shanks with a Moroccan twist
For a more fragrant and pungent dish, the lamb can be covered in clingfilm and marinated in the fridge for up to 24 hours to allow the spices to penetrate the meat. The accompanying couscous can be jazzed up with pistachio nuts and dried fruits.
Braised Beef in Irish Stout
The best recipe available using beef and stout.
Soft Boiled Eggs and Smoked Salmon Bagels
The smoked salmon in this recipe could be replaced with slices of cooked ham or cured tongue; or try wilted spinach for a vegetarian alternative
Slow cooked spiced shoulder of lamb wraps
A tasty and satisfying lunch, with garlic aioli and tomato salsa
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