RTÉ Food
Course: Entertaining
Serves: 6
Norman’s Butterflied Leg of Lamb with Lively Salsa
My dad is a pro at barbecuing, especially lamb. This may look like a large, daunting piece of meat, but it’s actually very simple to cook and a hassle-free way to feed a crowd. The marinade and salsa are based on classic Italian flavour combinations and always work.
Siberian Pelmeni
From: MasterChef Ireland
Traditional Siberian dumplings filled with diced beef and pork.
Baklava
A delicious Middle Eastern sweet pastry.
Chicken with Cashews (Balti Murgh)
From: The Afternoon Show
The dish originates in the Northwest region of India but was perfected by the Mughal invaders. Their cooking techniques have been a wonderful inspiration to the cooking of Northern India.
Serves: 4
Crispy Lamb Cutlets with Aromatic Green Bean Salad
From: Four Live
This recipe tastes great hot or cold. Easy to cook for entertaining or a mid week supper.
Pan-Fried Potato Masala (Masala Pyaz Aloo)
From: The Afternoon Show
This dish originates in Central India and is traditionally the only accompaniment to hot Indian bread for a hearty breakfast.
Serves: 2
Wagamama chicken ramen
A delicious and filling main from Japan with a meat broth, special noodles and toppings of your choice
Serves: 2
Wagamama seafood ramen
A delicious and filling main from Japan with a meat broth, special noodles and toppings of your choice
Serves: 2
Wagamama chilli beef ramen
A delicious and filling main from Japan with a meat broth, special noodles and toppings of your choice
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