Lissadell Mussels in Coconut Green Curry Broth

Shiitake, Scallion, Pineapple & Coriander

Chicken fettucine

From: Four Live

Gary O'Hanlon serves another classic chicken dish on Four Live.

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.

Irish Goat Leg Confit

From: Four Live

with Vadouvan Spice Chick Pea Curry and Coriander Couscous

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.

Lemon Brined Hillsborough Farm Turkey

From: Four Live

Turkey with Sweet Chilli Salt 'n' Pepper

Chicken Scaloppini

From: Today

Ragout of chicken leg & thigh, chick peas, mushroom, leek & tomato

Chicken Quesadilla with Sour Cream and Tomato Salsa

From: Today

As quick as it is delicious.

Irish Mussels on the Half Shell

Fried Chorizo, Onion, Coriander and Creamy Curried Lentils "Du Puy"

Linguine with Donegal Coast Mussels

Fennel, Tomato & Flat Parsley, Donegal Rapeseed Oil




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