Seared Lamb Loin with Black Olive Couscous and Yoghurt Sauce

A delicious and different way to prepare lamb loins from Neven Maguire.

Grilled Pork Burger with Fennel and Pistachios

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

These burgers are sweet and delicious. Belly or shoulder of pork is best here as you are generally guaranteed a decent amount of fat from those two cuts, and fat is essential for a good burger. If the meat you are using is too lean the burgers will be dry, hard and lacking in flavour. The other crucial point to remember for any kind of minced meat dish is that the mince needs to be really fresh, so minced on the same day you are going to cook and eat them. Minced meat deteriorates faster than any other prepared meat, hence freshness is paramount. Aromatic roast fennel seeds work beautifully here as they do with almost any cut of pork and the pistachio nuts add their own magical flavour and texture. I serve these with various different dishes. A plain mashed potato is good as is the courgette and marjoram mash. They also sit happily with a tomato stew or sauce. A Bramley apple sauce or the version with plums is also good. Cook the burgers fully: this is not the time for a rare burger.

Domini Kemp's Irish Stew

From: Today

Serve with soda bread.

Beef and Black Rock Stew

From: Today

Dungarvan Brewing Company's Black Rock Stout is perfect for slow cooking. I love this stew: it's wholesome, healthy and rich. The stout is made from roasted barley which gives a rich, chocolate-y flavour. Best of all, it is brewed in Dungarvan.

Baked Cod 'En Papillote'

From: Today

The aromas will be amazing.

Buttered Chicken (Arun's Murgh Oudhi)

From: Today

My version of the ever-popular creamy chicken, Murgh Makhani. We've based this recipe on a dish my father's good friend used to enjoy whilst at college in Lucknow (Oudh). Bizarrely enough, this particular recipe uses cheese for added richness, an ingredient used in more opulent, banqueting dishes the rich Northern Indian Nawabs encouraged their chefs to prepare for them. Fresh cardamoms, creamy sauce, simple cooking... beautiful!

Chicken Tostadas

From: Today

Tostadas are the best way to use leftovers of the Sunday roast. Whether you have leftovers of chicken, beef, pork or even lamb, tostadas are the way to use it all up. Just shred the meat and keep it covered in the fridge until you're ready to use it. I normally make a quick salsa from scratch, but if you have a shop-bought one you like, by all means use it. Tostadas are an informal affair, perfect for a party, or a family meal. Serve on plates and have loads of serviettes! If you want a vegetarian version, skip the meat and use pan-fried carrots and potatoes cut into bite-size cubes instead.

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.




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