Chargrilled Beef with Tarty, Caper Dressed, Wild Irish Salad

From: Corrigan Cooks Naturally

We used rump as a more economical and flavoursome alternative to fillet steak.

Pear Jelly with Plum Pudding Crumble with Sabayon Sauce

From: Corrigan's Live Christmas Cook-Along

The perfect finale to your Christmas Dinner from Richard Corrigan.

Steamed Bacon and Cabbage

From: Corrigan Knows Food

A real taste of Ireland.

Pudding Soufflé with Desmond and Gabriel Cheese

From: Corrigan Knows Food

This creamy light soufflé is best served with a hunk of crusty bread.

Salmon Fishcakes

From: The Afternoon Show

The perfect starter or party food.

Adrahan and Melted Onion Tart

From: Corrigan Knows Food

A must for cheese lovers.

Herring and Salmon starter

Richard Corrigan offers us a great healthy, light and tasty starter.

Navarin of Spring lamb

From: Corrigan Knows Food

A slow cooking casserole dish with a beautiful sauce and spring vegetable accompaniment.

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.

Oat Covered Mixed Grill

From: Corrigan Knows Food

Richard Corrigan cooked it in the English Market; you can cook it at home.




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