RTÉ Food
Chef: Richie Wilson
White Asparagus Mousse
From: The Afternoon Show
With Wilted New Season Asparagus, Floral Petals. This is a sophisticated dish, perfect for a dinner party.
Homemade Asian Style Chicken Curry
From: The Afternoon Show
The mild curry flavour should impress the kids.
Mushroom Velouté With Blue Cheese
From: The Afternoon Show
A delicious soup with blue cheese crumbled on top.
Slow Cooked Pork Belly, Parsnip Puree, Fondant Potato and Sherry Vinegar and Orange Sauce
From: The Afternoon Show
You could add a few baby leeks to this or a little wilted cabbage.
Hassle Free Christmas Pud with Advocaat Ice Cream
From: Four Live
A yummy Christmas pudding that’s hassle free!
Fresh Plum Cake with Prune and Armagnac Ice Cream
From: Four Live
The perfect seasonal cake from chef Richie Wilson.
Serves: 6
Halloween Barm Brack
From: Four Live
Richie Wilson bakes a brack which will have them queuing up for more.
Sautéed Lambs Liver, Lacour Potatoes, Red Wine Vinaigrette with French Fried Onions and Fine Beans.
From: The Afternoon Show
Richie Wilson shares tips on preparing family dinners on a budget
Chorizo Chicken with Celeriac Mash, Goats Cheese And Spinach Tarte Fine
From: The Afternoon Show
A finger-licking chicken dish.
Potato Gnocchi with Chorizo and Baby Spinach Cream
From: Four Live
A good hearty meal that Richie Wilson promises you can whizz together in eight minutes...or at least he can!
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