Recipe by Gary O'Hanlon
From: Four Live
Head Chef of Viemont House Gary O’ Hanlon shows you how to make the most of your chicken!
Served with Colcannon, Creamed Jerusalem Artichokes, and Orchard Apple and Irish Whiskey Sauce
A lovely spiced cous cous and vegetable dish.
Served with with Candied Swede, Boulangere Potatoes and Bordelaise. This recipe will work equally well with pork shoulder, venison haunch or beef rump.
Fried Chorizo, Onion, Coriander and Creamy Curried Lentils "Du Puy"
As quick as it is delicious.
Today, Four Live chef Gary O’ Hanlon is going to show you how to make the most of your chicken!
Ragout of chicken leg & thigh, chick peas, mushroom, leek & tomato
with Whiskey Oak Smoked Bacon, Cabbage & Guinness Sabayon
Turkey with Sweet Chilli Salt 'n' Pepper
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