RTÉ Food
Programme: Corrigan Cooks Naturally
Steamed Apple Pudding with Homemade Custard
From: Corrigan Cooks Naturally
You can use 250ml of double cream and 125ml milk. We, however, used 375ml of whole milk from a local farm, so it was deliciously creamy.
Lissadell Thai Broth
From: Corrigan Cooks Naturally
Richard Corrigan cooks up a nutritious Asian broth!
Chargrilled Beef with Tarty, Caper Dressed, Wild Irish Salad
From: Corrigan Cooks Naturally
We used rump as a more economical and flavoursome alternative to fillet steak.
Deep Fried Egg with Chanterelles and Live Sprouts
From: Corrigan Cooks Naturally
When you feel the need to indulge.
Tea-Smoked Dingle Mackerel with a Warm Green Salad and a Quark Cheese
From: Corrigan Cooks Naturally
Mackerel is a plentiful and low cost fish from Irish seas. It is rich in omega fish oils which play a large part in good health! Tasty and good for you!
Chard Stir-Fry with Black Pudding
From: Corrigan Cooks Naturally
Swiss chard is a vegetable that we don't see very often in shops but grows easily in gardens. Served with Golden Baby Turnip, Pea and Gooseberry.
Stuffed Breaded Pork Schnitzel Served with Leeks and Cooked Mayonnaise Dressing
From: Corrigan Cooks Naturally
If you like stuffing, you'll love this.
Pollock with a Heritage Tomato Salad
From: Corrigan Cooks Naturally
A general rule of thumb when cooking fish is that for every inch of thickness of the fish it takes 10 minutes of cooking time.
The Organic Kitchen's Bone Marrow with Lamb's Liver
From: Corrigan Cooks Naturally
When the liver is removed from the pan, add a little dash of water or red wine and make a little reduction to serve with the dish.
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