RTÉ Food
Programme: Corrigan Cooks Naturally
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.
Stuffed Breaded Pork Schnitzel Served with Leeks and Cooked Mayonnaise Dressing
From: Corrigan Cooks Naturally
If you like stuffing, you'll love this.
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.
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.
Lissadell Thai Broth
From: Corrigan Cooks Naturally
Richard Corrigan cooks up a nutritious Asian broth!
Pears Poached in Cider with Fresh Berries
From: Corrigan Cooks Naturally
Serve with frozen natural yoghurt.
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.
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.
Poached Free Range Chicken with Fresh Garlic Mayonnaise
From: Corrigan Cooks Naturally
Steam some potatoes and serve with the chicken and onion stew and a lovely generous spoon of garlic mayonnaise.
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