RTÉ Food
Programme: Heat
Caramelised Scallops with Roasted Beetroot in a Maple Syrup and Lemon Dressing
From: Heat
Delicious scallops served with roasted beetroot.
Coq au Vin - Slowly Cooked Kilkenny Free Range Chicken with Burgundy Wine Sauce, Morels and Pearl Onions
From: Heat
This classic French recipe is a sure-fire winner.
Pan Fried Boxty with Kelly’s Black Pudding, Crisp Salad Leaves & Apple Vinaigrette
From: Heat
Oliver Kelleher serves up traditional boxty with black pudding.
Beef Medallion with Blue Cheese Leeks, Rosemary Mash and Port Sauce
From: Heat
Heat's Patricia George serves up this tasty main course.
Smoked Quail on Toasted Sourdough with Black Olive Tapenade
From: Heat
Simone Kelly serves smoked quail on sourdough.
Herb Crusted Cod on a bed of Roasted Sweet Potatoes and Butternut Squash, served with a Citrus Salsa
From: Heat
A delicious main of cod served with sweet potatoes.
Roast Loin of Rosscarbery Bacon
From: Heat
Cured bacon combined with beetroot puree and pesto potatoes.
Grilled Loin of Milk Fed Veal
From: Heat
The veal is marinated in rosemary, thyme, bay leaf and garlic for great flavours.
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