Pan-Seared Scallops, Apple Puree, Fresh Apple, Baby Basil & Lemon Oil

From: Today

Padraig McCarthy serves up a tasty and easy to make scallop dish.

Red Chowder

From: Today

Gorgeous.

Pan Fried Plaice with Peas, Horseradish and Smoked Bacon

From: Today

Another great dish for your repertoire.

Year-Round Green Vegetable Soup

From: How to Cook Well, with Rory O'Connell

In this master recipe we are aiming to achieve a smooth and silky soup, packed full of flavour and nourishment and bright green in colour. By varying the green ingredient, you need never tire of this recipe. The choice of green vegetables that can be used here are many, but we have to choose one to get us going, so my choice is spinach. Choose strong, handsome and really fresh looking leaves and the results will be dazzlingly green.

Roast Leg of Spring Lamb with Salt and Pepper and Mint Relish

From: How to Cook Well, with Rory O'Connell

A leg of lamb can be roasted like this at any time of the year, but is best with spring lamb which in this part of the world appears at Easter time. Spring lamb for the table, coming from lambs born around Christmas, is sweet, mild and subtle, hence the absence of flavourings here other than sea salt and freshly ground pepper. The skin on spring lamb when roasted gets particularly crisp and delicious, so do not be tempted to trim any off before roasting the meat. Strongly flavoured herbs and spices will overpower the delicate flavour of the early or new season lamb so I wait until at bit later in the season before introducing those.

Naked Baked Raspberry and Lemon Bubble Cakes

From: Today

Such great flavours.

A Plain Cake

From: How to Cook Well, with Rory O'Connell

This is a terrific cake and in its simplest form as listed here, it is perfect with a cup of tea. I don't see any reason, though, why you couldn't serve it as a dessert cake, still very slightly warm from the oven, with a bowl of sweet strawberries and softly whipped cream or Crème Anglaise. The cake is best on the day it is made, ideally before it gets completely cold, which is possible with this cake, as it is neither iced nor filled, just sliced and eaten. It is still excellent the next day and will happily keep for a few days after that stored in an airtight container.




X
Join

Use your RTE ID to Join

  • Upload your style photos
  • Create and save recipes
  • Review and Comment
  • Have your say
help Whats this?
Don't have an RTE ID? register