RTÉ Food
Chef: Domini Kemp
Rhubarb Fool Flavoured With Rosemary And Ginger
From: The Afternoon Show
Perfect for dipping shortbread biscuits into.
Pasta Salad with Sage, Sweet Potato and Haloumi
From: Four Live
Quick and easy scrumptious pasta salad.
Fragrant Salmon Parcels
From: Four Live
These can be wrapped up and left for a few hours before baking. They don’t take long but I would bring them to room temperature before cooking, so leave them out of the fridge for 30 minutes before plonking in the oven.
Poached salmon with tarragon and pink peppercorns with braised baby-gem
From: The Afternoon Show
Salad with extra flavour twinned with this preparation of braised baby gem makes for a terrific combination.
Jasmine Rice with Spring Onions and Nigella Seeds
From: Four Live
This seems a little dull, but was really nice to eat.
Goats Cheese Toasts
From: Four Live
A great on-the-go snack which would go really well with some oven roast tomatoes and mixed leaves.
Lime ice cream with cajeta
From: The Afternoon Show
Delicious icecream served with cajeta - which is a Mexican caramel.
Oven Roast Tomatoes
From: Four Live
This is the perfect accompaniment to some goats cheese grilled on top of a slice of thick toast, with some Beetroot and lentil vinaigrette.
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