Recipe by Rachel Allen
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.
The loin is the most tender cut of lamb with a meltingly soft texture.
This recipe really couldn’t be easier!
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.
Like most stews, this can be made in advance and will taste even better reheated the next day.
If you can, try to use scallops that haven't been frozen, otherwise they may leak too much water and end up poached rather than fried.
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.
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 aromatic flavour of rosemary, drizzled as an oil over this soup, works to perfection with spinach.
The exquisite combination of salt, chocolate and caramel has risen to the height of pastry fashion in the past few years.
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