Recipe by Gary O'Hanlon
Ragout of chicken leg & thigh, chick peas, mushroom, leek & tomato
From: Four Live
Served with Colcannon, Creamed Jerusalem Artichokes, and Orchard Apple and Irish Whiskey Sauce
Served with with Candied Swede, Boulangere Potatoes and Bordelaise. This recipe will work equally well with pork shoulder, venison haunch or beef rump.
Shiitake, Scallion, Pineapple & Coriander
Head Chef of Viemont House Gary O’ Hanlon shows you how to make the most of your chicken!
Fennel, Tomato & Flat Parsley, Donegal Rapeseed Oil
Check out how to make the most out of delicious seasonal sardines, with a few simple tips from Gary O’Hanlon.
with Vadouvan Spice Chick Pea Curry and Coriander Couscous
Replace pasta with cous cous or whole wheat penne for a healthier option.
Turkey with Sweet Chilli Salt 'n' Pepper
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