Coq Au Vin

From: Four Live

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

Chicken Quesadilla with Sour Cream and Tomato Salsa

From: Today

As quick as it is delicious.

Free Range Turkey with smoked bacon and sage butter

From: Four Live

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

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.

Donegal Coast Oysters

From: Four Live

with Whiskey Oak Smoked Bacon, Cabbage & Guinness Sabayon

Lemon Brined Hillsborough Farm Turkey

From: Four Live

Turkey with Sweet Chilli Salt 'n' Pepper

Chicken Scaloppini

From: Today

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

Chicken Picatta with Broccoli, Champ Potatoes and Flat Parsley

From: Four Live

Find out how to make a simple romantic dinner at home for two.

Lough Swilly Mussels on the Half Shell

John Rogans Whiskey Oak Smoked Bacon, Cabbage & Guinness Sabayon




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