Beetroot Carpaccio with Creamed Goat's Cheese

From: Neven Maguire: Home Chef - Christmas Special

To make your own balsamic syrup bring the contents of a bottle to the boil and simmer until reduced by half, then leave to cool. We store ours in small squeezy bottles for convenience. I love to use it as it intensifies the flavour of the vinegar, making it thick and syrupy so it looks great when drizzled onto a plate.

Gooseberry Clafoutis

From: Rachel Allen: All Things Sweet

Easier than you might think.

Lavender and Honey Panna Cotta

From: Rachel Allen: All Things Sweet

Serve with fresh raspberries or poached peaches.

Little Al's Big Banana Cake

From: Today

Fun for kids to make.

Butterflied Lamb with Yoghurt and Mint

From: Kitchen Hero: Donal's Irish Feast

Serve with charred, honey mustard-glazed potatoes.

Braised Beef Short Ribs with Red Wine

From: Kitchen Hero: Donal's Irish Feast

If you've never had beef short ribs before, you're missing out on one of life's great pleasures. Beef short ribs should be so tender that the meat almost falls off the bone with a fork. Serve them with soft Parmesan polenta as suggested here, or they are also delicious with creamy mashed potatoes.




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