Recipe by Rachel Allen
From: Rachel Allen's Dinner Parties
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.
Like most stews, this can be made in advance and will taste even better reheated the next day.
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.
Making your own curry paste only takes a few minutes and the complex depth of flavour means it’s always worth doing.
The sweet chilli jam is a perfect accompaniment to the Thai flavours in the chicken cakes.
The exquisite combination of salt, chocolate and caramel has risen to the height of pastry fashion in the past few years.
Cheese soufflé is a classic and not nearly as scary a dinner party prospect as you might imagine. This version, with goat's cheese and smoked mackerel, is a fantastic variation on the theme.
This is a gorgeous autumnal dessert with a wonderful pink colour. It’s also a great excuse to go out foraging for blackberries!
Poached monkfish is quite easy to cook when entertaining as it just needs a few minutes in boiling, salted water, and can be prepared in advance.
The vivid colours of this soup make it a perfect dish for a dazzling dinner party.
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