RTÉ Food
Chef: Dermot McDonnell
Grilled Loin of Milk Fed Veal
From: Heat
The veal is marinated in rosemary, thyme, bay leaf and garlic for great flavours.
Confit of Duck with Layers of Potato, White Bean and Chorizo
From: Heat
A great main course for a dinner party.
Coq au Vin - Slowly Cooked Kilkenny Free Range Chicken with Burgundy Wine Sauce, Morels and Pearl Onions
From: Heat
This classic French recipe is a sure-fire winner.
Traditional Bread and Butter Pudding with a Sultana and Pimms Cappuccino
From: Heat
Tastes even better than it looks!
Fillet of Wild Sea Bass Tempura with Roasted Butternut Squash and Pancetta Purée
From: Heat
Try Dermot McDonnell's great main course recipe.
Rack of Wicklow Mountain Lamb
From: Heat
Delicious when marinated with rosemary and thyme, coated with a light parsley crust and served with colcannon potato
Pear Poached in Blackcurrant Juice with Bourbon Vanilla Ice Cream
From: Heat
The blackcurrant infused pears are delicious.
Seared Fillet of Wild Tuna, Garnished with Pancetta wrapped French Beans, Balsamic Reduction
From: Heat
The fresh tuna and crispy pancetta go down a treat.
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