RTÉ Food
Programme: Corrigan Cooks Naturally
Lissadell Thai Broth
From: Corrigan Cooks Naturally
Richard Corrigan cooks up a nutritious Asian broth!
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.
Stuffed Breaded Pork Schnitzel Served with Leeks and Cooked Mayonnaise Dressing
From: Corrigan Cooks Naturally
If you like stuffing, you'll love this.
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.
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.
Deep Fried Egg with Chanterelles and Live Sprouts
From: Corrigan Cooks Naturally
When you feel the need to indulge.
Pears Poached in Cider with Fresh Berries
From: Corrigan Cooks Naturally
Serve with frozen natural yoghurt.
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.
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.
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