Chicken Confit

From: Rachel Allen's Dinner Parties

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!

Southeast Asian Grilled Fish

From: Rachel Allen's Dinner Parties

If you are cooking this dish for quite a few people, you can lay the fish on an oiled oven tray, drizzle a little oil over the top of each fish, and cook under a hot grill for 3–5 minutes on each side or until the skin is crispy and the fish opaque all the way through.

Coq au Vin

From: Rachel Allen's Dinner Parties

Like most stews, this can be made in advance and will taste even better reheated the next day.

Roast Duck Legs

From: Rachel Allen's Dinner Parties

This recipe really couldn’t be easier!

Roasted Vegetable Coconut Curry

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.

Thai Chicken Cakes with Sweet Chilli Jam

From: Rachel Allen's Dinner Parties

The sweet chilli jam is a perfect accompaniment to the Thai flavours in the chicken cakes.

Zesty Pine Nut-Crusted Fish with Salsa Verde

From: Rachel Allen's Dinner Parties

Pine nuts are such a versatile ingredient, they can add texture and depth to anything from couscous or salads to pestos and even tarts.

Beef Wellington

From: Rachel Allen's Dinner Parties

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.

Salted Caramel Chocolate Tart

From: Rachel Allen's Dinner Parties

The exquisite combination of salt, chocolate and caramel has risen to the height of pastry fashion in the past few years.

Chicken Liver Pâté with Sweet Apple Relish

From: Rachel Allen's Dinner Parties

The combination of port, brandy and thyme gives this rich, smooth pâté bags of flavour - fabulous as a dinner party starter on toast, crusty bread or thin crackers and with a dollop of the sweet apple relish.




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