Bracklyn Breaded Brie with Sweet and Sour Sauce

From: Heat

John Donlon serves up this brie starter with a kick.

Terrine of Foie Gras

From: Heat

A delicacy that isn't too hard to prepare!

Parmesan Chicken with Tomato sauce and Rustic Potatoes, Green Salad Leaves with Walnut dressing

From: Heat

Margaret Campbell serves parmesan chicken with rustic potatoes.

Warm Oysters and Scallops in Broth with Herbed Whipped Cream and Caviar

From: Heat

The success of this dish depends on careful cooking times its not difficult but it requires attention. It's the Oyster Juice that makes this dish!

Peaches and Cream Sundae

From: Heat

A delight to look at and taste!

Venison and Wild Mushrooms in a Red Wine and Cream Sauce

From: Heat

A rich main course from Valerie O'Connor.


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