RTÉ Food
Course: Mains
Serves: 4
Rump of Local Lamb with Pea Purée and Rosemary Jus
From: Neven Maguire: Home Chef
We often put this on our Sunday lunch menu when lamb is in season, as it’s a delicious cut of meat that offers good value. We have just started growing broad beans, which I’m very excited about. A little goes a long way and they add an extra dimension to the rosemary jus.
Serves: 6
Duck Confit with Crispy Fried Vegetables
From: Neven Maguire: Home Chef
One of my favourite recipes, duck is always so popular in the restaurant that whenever we have it on the menu it almost always sells out. If you don’t have time to cook your own you can buy a very good product from Silverhill in Monaghan, which is readily available.
Serves: 4
Zesty Broccoli & Goat’s Cheese Orecchiette
From: Today
Donal Skehan cooks up a quick and tasty pasta dish.
Serves: 4
Serves: 4
Chilli, Garlic and Lemon Mackerel
From: Kitchen Hero: Great Food for Less
Cook the mackerel under the hot grill for 4-5 minutes on each side or place in a fish basket and cook on the barbecue for the same amount of time.
Serves: 6
Serves: 6
Simple Garlic and Rosemary Roast Lamb
From: Kitchen Hero: Great Food for Less
A delcious and traditional family meal.
Serves: 4
Simple Pasta Carbonara
From: Kitchen Hero: Great Food for Less
Serve straight away, as the pasta can become a bit stodgy if left in the pan for too long.
Serves: 4
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