Caponata

From: Catherine's Italian Kitchen

Catherine Fulvio offers her version of Caponata which she serves as the centrepiece to a plate of antipasti.

Aubergine Puree (Baba Ghanoush)

A delicious dip, try it with hummus, flatbread and olives in a mezze meal.

Roasted Corn on the Cob

From: Corrigan Knows Food

A wonderful side order that will brighten up many dishes!

Guacamole

A delicious dip for tortilla chips.

Latino Chilli Wraps with Guacamole

Garth McColgan's wraps are ideal for the family for a mid-week light bite with plenty of kick.

Sweet Potato Pie

From: The Afternoon Show

A tasty use for the average spud!

Pasta Salad with Sage, Sweet Potato and Haloumi

From: Four Live

Quick and easy scrumptious pasta salad.

Red Cabbage and Carrot Coleslaw

From: Kitchen Hero: Great Food for Less

The coleslaw should last 2-3 days if kept in the fridge.

Superfood Slaw

When I first moved to Ireland I was baffled and slightly horrified by the coleslaw/ham and coleslaw/cheese combo. In South Africa I'd only ever had coleslaw as a salad with a 'braai' (BBQ). Now I secretly enjoy this mayonnaisey concoction on a crusty roll! A real superfood, cabbage is such an integral part of Irish cuisine that I decided to give coleslaw the ish makeover. Use red cabbage, add another Irish superfood-seaweed- and lots super seeds and sprouted seeds and you have a super slaw. The dressing in this recipe is a lighter, zingier alternative to plain mayonnaise.




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