Beef Stew Wellington with Parsnip Purée and Spinach

From: Today

Impress the guests - and yourself.

Speedy Coq au Vin

From: Neven Maguire: Home Chef

This Coq au Vin is made with chicken thighs, which have a wonderful succulent flavour, but you could use chicken breasts if you prefer. I love it with the garlic mashed potatoes, but buttered noodles would also work well and take much less time to prepare.

Roots Vindaloo

From: Today

A wonderfully fragrant sweet, sour type dish from Goa, to the south of India with a distinct peppery perfume. This region's cooking is heavily influenced by the Portuguese, so the Vindaloo is more about vinegar ('vin') and garlic ('alho') than pure hot, heat. The chillies reflect Goa's penchant for a little extra kick. Here's a vegetarian version, every bit delicious as the traditional pork.

Moroccan Lamb Tagine

From: Neven Maguire: Home Chef

I like to make my tagines a little richer than is traditional in Morocco. This involves browning the meat, frying off the spices, reducing the sauce and cooking it all gently in the oven with the delicious Medjool dates. The flavour of this tagine only improves with time - just leave it to cool completely, then place in the fridge for up to 2 days. This also allows any excess fat to rise to the top so that it can be easily removed. Flaked almonds are sprinkled on top just before serving, as is the custom in the Middle East.

Singapore Noodles

From: Neven Maguire: Home Chef

This is one of those dishes that is worth taking a trip to the Asian supermarket for, where you'll find Chinese dried mushrooms and shrimps, not to mention a fantastic range of rice noodles to choose from. The finished result will taste better than any Chinese takeaway. If you can't get them, use fresh shiitake mushrooms instead of dried ones and add in a few more fresh prawns.

Roast Fillet of Beef with White Bean Mash and Savoy Cabbage

From: Neven Maguire: Home Chef

This white bean purée is a great alternative to creamy mashed potatoes and every bit as moreish. I have served it here with some rare fillet of beef, making it an excellent dinner party dish. Savoy cabbage provides some excellent colour and texture to the dish, but you could always use another variety, such as York or January King, depending on what's available.

Arun's Simple Madras

From: Today

Serve with mounds of Green Saffron's Indian Basmati rice and spiced banana riata.

Kwanghi Chan - Pork & Prawn Dim Sum

Take a look at this recipe for delicious Pork & Prawn Dim Sum - well worth the effort!

Moussaka

From: Today

This is all the more delicious with the introduction of feta cheese, which is undoubtedly one of the most famous Greek cheeses. The salty, tangy flavour of feta pairs beautifully with the rich lamb sauce and is crumbled over the béchamel sauce. This dish is best prepared and cooked the day before; allow the flavours to infuse and then reheat the next day.

Pork Pibil with Red Onion Pickle

From: Today

I always try and make Pork Pibil a day or two in advance as the longer the meat rests in the juices the tastier it gets. It is perfect for freezing and it tastes much better after a few days. It is tradition to serve it on warm corn tortillas with a topping of red onion pickled. If you do not have a pressure cooker, place all ingredients in an ovenproof casserole with a lid. Cook it covered in the oven at 160 degrees for 2.5 to 3 hours or until the meat falls apart.




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