RTÉ Food
Chef: Gary O'Hanlon
Raz el Hanout Chick Pea, Courgette, Onion & Coriander Broth
From: Four Live
A lovely spiced cous cous and vegetable dish.
Serves: 2
Coq Au Vin
From: Four Live
Today, Four Live chef Gary O’ Hanlon is going to show you how to make the most of your chicken!
Free Range Turkey with smoked bacon and sage butter
From: Four Live
Gary uses Rogan's Whiskey Oaked Smoked Bacon for this delicious main
Serves: 2
Irish Mussels on the Half Shell
Fried Chorizo, Onion, Coriander and Creamy Curried Lentils "Du Puy"
Penne Pasta with a Ragout of Lamb, Chickpeas, Tomatoes and Courgette
From: Four Live
Replace pasta with cous cous or whole wheat penne for a healthier option.
Slow Cooked Shoulder of Lamb
From: Four Live
Served with with Candied Swede, Boulangere Potatoes and Bordelaise. This recipe will work equally well with pork shoulder, venison haunch or beef rump.
Serves: 6
Chicken Picatta with Broccoli, Champ Potatoes and Flat Parsley
From: Four Live
Find out how to make a simple romantic dinner at home for two.
Sardine Mousse on Grilled Baguette
From: Four Live
Check out how to make the most out of delicious seasonal sardines, with a few simple tips from Gary O’Hanlon.
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