Meat Marinades

From: Kitchen Hero: Great Food for Less

These marinades are super with any meat. I sometimes mix the marinades in a resealable plastic bag, then drop in the meat, seal up the bag, give it all a good squish and pop in the fridge or freezer until I'm ready to use it. Most meat will be good in the fridge for three days or in the freezer for up to three months, still sitting in the marinade.

Nettle Soup

From: Kitchen Hero: Rediscovering The Irish Kitchen

This soup is a great favourite in the spring when the nettles are young. Nettles are full of minerals and vitamins which purify the blood. In the country, nettle tea was also drunk, made by pouring boiling water over chopped nettles, boiling for about 15 minutes, then straining and adding milk and sugar. This was often given to children who had measles. It is said to have been a favourite of St Columcille. Nettle soup is still served in some hotels in Ireland; this recipe is from Declan Ryan, who was chef-proprietor of the much-starred Arbutus Lodge, Cork - sadly no longer in existence. Use gloves and a scissors when cutting the nettles. Do not gather them from sprayed verges or after the end of May as they will be too tough.

Butterflied Lamb with Yoghurt and Mint

From: Kitchen Hero: Donal's Irish Feast

Serve with charred, honey mustard-glazed potatoes.

Yogurt and Vanilla Panna Cotta with Summer Fruits

From: The Afternoon Show

A treat suitable for diabetics from Donal Skehan.

Christmas Feast: Plum and Star Anise-Glazed Ham

From: Kitchen Hero: Donal's Irish Feast

Sweet, sticky and aromatic, this Christmas ham comes with serious sophistication. Like most good Christmas hams this recipe is all about the glaze. The combination of sweet orange, sticky plum jam and Asian star anise ticks all the boxes in terms of Christmas tastes.

Roast Chicken

From: Kitchen Hero: Great Food for Less

Great food for a crowd.

Swedish Christmas Rice Pudding (Julgrot)

From: Kitchen Hero: Great Food for Less

Serve big hearty spoonfuls of the chilled rice with an extra sprinkling of sugar and cinnamon and big dollops of whipped cream.

Irish Omelette

From: Kitchen Hero: Rediscovering The Irish Kitchen

This might come as a surprise to some people, but I found this recipe in an 18th-century manuscript, spelt 'amulet' (maybe it was considered lucky to eat it), and it is extremely good and filling.

Zingy Thai Fishcakes

From: Kitchen Hero: Great Food for Less

These might sound complicated but if you have all the ingredients, all it takes is to blitz everything until smooth, stir through a little spring onion and green beans, fry them and serve for the most delicious little Asian taster!




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