Lamb Curry

From: Today

This is a very traditional way of cooking lamb curry in my parents' house. I love the combination of lamb curry, rice and chargrilled tomato chutney. In Nepal, generally, goat meat is more popular than lamb meat but coming to Ireland, I prefer lamb meat to goat as I find goat meat is a little tougher than lamb. We cook any meat - even fish - on the bone as bone adds much deeper flavour to the dish and acts as a natural stock. You won't get that from off-the-bone meat, especially in any curry dishes. Lamb curry is great as leftover, too.

Exotic Fruit Salad With Aromatic Syrup

It can be tricky to find a dessert to finish off an Asian meal. Fresh exotic fruit is the ideal choice, but sometimes we want a little decadent touch. This delicious syrup is heavenly, my students go gaga over it. Make extra and keep in a clean screw top jar in the fridge for 2 weeks. Heat up and serve with vanilla ice cream - delish! The ish factor are the aromatic spices and lime juice used in the syrup.

Finnish Pancake

From: Operation Transformation

Anyone for pancakes at 200 calories?

Baked filled pumpkin

This is one of my favourite recipes- it looks really fun and the flavour combination is really moreish. I have had students get up in the middle of the night to eat the leftovers of this recipe!

An Exciting Beef Mediterranean Casserole

From: The Afternoon Show

Ideal for a family Sunday lunch and needs only a green salad to accompany.

Gravlax with Mustard Sauce

Delicious cured salmon appetiser.

Roast Arctic Char with Seaweed Butter

From: The Afternoon Show

An indulgent course using the rare brother of the salmon and trout, the Arctic Char.

Rice Pudding with Mango

From: The Afternoon Show

A tasty gluten free, dairy free, sugar free and vegan dessert.




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