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!

Chicken Scaloppini

From: Today

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

Lough Swilly Mussels on the Half Shell

John Rogans Whiskey Oak Smoked Bacon, Cabbage & Guinness Sabayon

Irish Mussels on the Half Shell

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

Free Range Turkey with smoked bacon and sage butter

From: Four Live

Gary uses Rogan's Whiskey Oaked Smoked Bacon for this delicious main

Donegal Coast Oysters

From: Four Live

with Whiskey Oak Smoked Bacon, Cabbage & Guinness Sabayon

Coq Au Vin

From: Four Live

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

Lissadell Mussels in Coconut Green Curry Broth

Shiitake, Scallion, Pineapple & Coriander

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.




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