RTÉ Food
Diet: Nut Free
Serves: 2
Aubergine Puree (Baba Ghanoush)
A delicious dip, try it with hummus, flatbread and olives in a mezze meal.
Grilled Aubergine, Red Pepper and Mozzarella Stack
From: The Afternoon Show
A great vegetarian dish that can be served with a chilli-spiced warm tomato sauce if it's chilly out!
Serves: 1
Donegal Mackerel Burger with honey and mustard dressing and crab crumble
From: Martin & Paul's Surf 'n' Turf
A gem from Martin Shanahan in the Surf 'n' Turf series
Serves: 4
Slow Roasted Cherry Tomatoes
From: Kitchen Hero: Great Food for Less
Allow to cool then eat warm or at room temperature.
Poached Eggs - Cling Film Method
From: The Afternoon Show
An easy way to poach eggs while retaining their shape.
Truly Irish - Mussels in Irish cider
Susan Gillespie from Galway was the winner of our Radisson Blu Royal Dublin competition to provide a truly Irish recipe for St. Patrick's Day. Her recipe was featured on the hotel's restaurant menu for St. Patrick's Day - recreate it at home!
Serves: 6
Vanilla Crème Brûlée with Poached Irish Apple Compote
From: Neven Maguire: Home Chef
A French classic, and a really creamy and delicious way to end a meal. In the restaurant we like to vary the flavours by using coconut milk, passion fruit or Coole Swan Liqueur. I have my dear friend Léa Linster to thank for this recipe. I normally use a blowtorch, but alternatively place the brulées under a hot grill, watch them like a hawk because they burn very easily. When glazed, they should be a nice mahogany brown colour.
Serves: 4
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