RTÉ Food
Chef: Derry Clarke
Rack of Pork Stuffed with Prunes, Roast Root Vegetables and Apple Sauce
From: The Afternoon Show
A feast for the family.
Orange and Panacotta with Orange and Cointreau Glazed Figs
From: The Afternoon Show
The most decadent of treats.
Slow cooked short rib of beef chasseur
From: Four Live
Short Rib of beef is classified as an off cut, however by slowly cooking this you get a beautiful gelatinous tender meat. The slower and lower you cook this cut of meat, the better the results. Chasseur makes a great accompaniment, not only with beef, but also with chicken.
Glazed pork belly with poached apricots
From: Four Live
A delicious way of preparing pork belly with a sweet sauce.
Goats Cheese in a Herb and Chestnut Crust with Chestnut Purée
From: Four Live
A seasonal dish with chestnuts, perfect to warm you up on a cold evening!
Serves: 4
Loin of Wicklow venison with carrot and star anise purée
From: Four Live
Derry Clarke stops by Four Live to make this outstanding dish, served with candied almonds & port jus
Seared Sliced Mackerel Fillets with Blackberry Vinaigrette and Orange Crème Fraiche
From: The Afternoon Show
Serve with a nice salad.
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