Recipe by Rachel Allen
From: Rachel Allen's Dinner Parties
Making your own curry paste only takes a few minutes and the complex depth of flavour means it’s always worth doing.
This is a gorgeous autumnal dessert with a wonderful pink colour. It’s also a great excuse to go out foraging for blackberries!
It is usually duck legs that are cooked in this way, but all fowl taste pretty good cooked in half a litre of duck fat!
The vivid colours of this soup make it a perfect dish for a dazzling dinner party.
If I have time, I like to place the Beef Wellington parcels in the freezer for about 15 minutes prior to cooking so that the pastry is very cold before going into the oven.
The loin is the most tender cut of lamb with a meltingly soft texture.
This is a wonderfully light dessert of puff pastry layered with cream and raspberry. It looks very grand and impressive, so do serve it at the table as it looks best before it is sliced.
My brother-in-law makes this divine chocolate variation of the classic crème brûlée. It is such a pleasing thing to eat, using your spoon to break the crisp sugar barrier to invade the creamy chocolate custard it protects.
This is a great vegetarian dessert for summer entertaining. The pastry can be made a day in advance of filling and serving, and if you'd rather use raspberries, there's nothing to stop you.
The pancakes contrast perfectly with the moist and crunchy salad, while the mint brings a real freshness.
RTÉ.ie is the website of Raidió Teilifís Éireann, Ireland's National Public Service Broadcaster.
© RTÉ 2015-RTÉ Commercial Enterprises Ltd, Registration No: 155076, Donnybrook, Dublin 4, Ireland.