Chicken Scaloppini

From: Today

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

Wild Irish boar

From: Four Live

Served with Colcannon, Creamed Jerusalem Artichokes, and Orchard Apple and Irish Whiskey Sauce

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.

Lissadell Mussels in Coconut Green Curry Broth

Shiitake, Scallion, Pineapple & Coriander

Coq Au Vin

From: Four Live

Head Chef of Viemont House Gary O’ Hanlon shows you how to make the most of your chicken!

Linguine with Donegal Coast Mussels

Fennel, Tomato & Flat Parsley, Donegal Rapeseed Oil

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

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.

Lemon Brined Hillsborough Farm Turkey

From: Four Live

Turkey with Sweet Chilli Salt 'n' Pepper




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