Steamed Bacon and Cabbage

From: Corrigan Knows Food

A real taste of Ireland.

Pilau Rice and Barbequed Spiced Loin of Pork

From: Corrigan's City Farm

We had a customised barbeque that was made from half a keg.

Pollock with a Heritage Tomato Salad

From: Corrigan Cooks Naturally

A general rule of thumb when cooking fish is that for every inch of thickness of the fish it takes 10 minutes of cooking time.

North African Turkey Soup

Richard Corrigan serves up a tasty Christmas soup.

Brussels Sprouts with Light Cheese Sauce

From: Corrigan's Live Christmas Cook-Along

If it's Brussels Sprouts then it must be Christmas - Richard Corrigan shows you how!

Steamed Apple Pudding with Homemade Custard

From: Corrigan Cooks Naturally

You can use 250ml of double cream and 125ml milk. We, however, used 375ml of whole milk from a local farm, so it was deliciously creamy.

Spicy Deep Fried Cajun Broccoli

From: Corrigan Knows Food

A tasty and interesting way to prepare broccoli.

Pork, Apple and Prune Stuffing Balls

From: Corrigan Knows Food

These stuffing balls are delicious served with roast chicken, turkey or goose for that festive feel!




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