RTÉ Food
Chef: Daithí Ó Sé
Crabmeat Stuffed Chicken with Lobster and Brandy Sauce
From: The Restaurant
There's plenty to do, but it's worth it in the end. Served with Wilted Spinach and Sweet Potato Purée
Roast Monkfish Tail, Sweet Red Peppers, Cashew Nuts and Pandy Pattie
From: The Restaurant
Irish and Eastern tastes combine.
Guinea Fowl Stew
From: The Restaurant
To serve, divide the guinea fowl and vegetables into four serving dishes and drizzle generously with the thickened sauce.
Baileys Chocolate Biscuit Sundae
From: The Restaurant
Serve a slice of the cake with a scoop of ice cream.
Crispy Calamari with Green Salad and a Citrus Dressing
From: The Restaurant
A starter to get you thinking about holidays.
Warm Chocolate Pudding, Iced Mint Crème Fraiche
From: The Restaurant
If you like, you can drizzle some melted white chocolate over the top before serving.
Homemade Duck Paté, Blackberry Compote and Wheaten Bread
From: The Afternoon Show
Starter or snack, it's up to you.
Melted Goat's Cheese, Roast Figs, Black Pudding and Citrus Salad
From: The Restaurant
Place some of the dressed salad in the centre of you plate; arrange a few fig slices on the plate and place the melted goats cheese and black pudding on top.
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Summer
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