RTÉ Food
Course: Mains
Serves: 4
Loin of Wicklow venison with carrot and star anise purée
From: Four Live
Derry Clarke stops by Four Live to make this outstanding dish, served with candied almonds & port jus
Potato Gnocchi with Chorizo and Baby Spinach Cream
From: Four Live
A good hearty meal that Richie Wilson promises you can whizz together in eight minutes...or at least he can!
Spiced Lamb Cutlets, Pomegranate, Walnut, Red Onion and Mint
From: Four Live
This Persian inspired dish is so quick to make, pretty healthy and plays on all sorts of taste and flavour sensations
Serves: 4
Serves: 4
Red Lentil, Red Pepper and Coconut Milk Soup
From: Catherine's Family Kitchen
Sprinkle the toasted coconut over the soup to serve.
Serves: 4
Dry Aged Sirloin On A Bed Of Wild Rocket With Parmesan Shavings
From: Four Live
A nice weekend treat
Serves: 4
Spiced Roast Vegetable Soup
From: Four Live
A healthy winter warmer that you can stock up the freezer with.
Serves: 6
Vietnamese Beef Salad with a Ginger and Lime Dressing
From: Catherine's Family Kitchen
You'll love this one!
Serves: 4
Smoked Belly of Pork with Creamed White Beans and Date Jam
From: Neven Maguire: Home Chef
We get this smoked pork belly from our excellent local craft butcher, Kevin McGovern, based in Belleek, Co. Fermanagh. It’s coal smoked and has a very similar taste to kassler, the German dish, which is traditionally served with sauerkraut. Use any leftover trimmings for pasta Carbonara. The braising juice can be used for a celeriac soup or can be frozen.
Creamy Smoked Haddock and Chive Risotto
From: Guerrilla Gourmet
Another great fish dish. I use arborio rice for this dish.
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