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.

Linguine with Donegal Coast Mussels

Fennel, Tomato & Flat Parsley, Donegal Rapeseed Oil

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.

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.

Irish Goat Leg Confit

From: Four Live

with Vadouvan Spice Chick Pea Curry and Coriander Couscous

Lissadell Mussels in Coconut Green Curry Broth

Shiitake, Scallion, Pineapple & Coriander

Irish Mussels on the Half Shell

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

Chicken Scaloppini

From: Today

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




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