RTÉ Food
Course: Entertaining
Serves: 6
Serves: 4
Hummus and Crispy Pitta Bread
From: Kitchen Hero: Great Food for Less
Serve the dip with an extra drizzle of olive oil and sprinkle of coriander on top and the crispy baked pittas on the side.
Serves: 4
Serves: 8
Serves: 2
Platter of baked shellfish
From: Kitchen Hero: Great Food for Less
Serve with an extra squeeze of lemon juice, lemon wedges and a sprinkle of fresh parsley.
Makes: 10 Serves: 4
Trio of Chocolate (Delice)
From: Neven Maguire: Home Chef
This chocolate delice consists of a layer of chocolate sponge, soaked with coffee syrup and chocolate filling. It’s completely delicious served on its own or as part of the trio of chocolate dessert.
Serves: 4
Curried Chicken Spring Rolls with Pineapple Salsa
From: Neven Maguire: Home Chef
A real family favourite on our lunch menu, I make this every Christmas for the family and my brother Karlous has been known to eat two or three of them. If you would prefer to cook these in the oven, simply preheat the oven to 180°C. Brush the tops and sides of spring rolls with egg wash and simply arrange on a baking sheet lined with parchment paper. Bake for 15-20 minutes until crisp and golden.
Wild garlic pesto
Evan Doyle of The Strawberry Tree Restaurant at the BrookLodge Hotel in Macreddin have provided this recipe for one of their tastiest and most simple wild staples from the recently launched 'Wild Food' cookbook, in collaboration with food journalist and writer Biddy White Lennon
Serves: 4
Chicken Tagine with Pomegranate
From: Kitchen Hero: Great Food for Less
This is also good served with bulgur wheat.
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