RTÉ Food
Course: Starters and nibbles
Eggs Benedict
A tasty way to serve poached eggs.
Serves: 4
Scrambled Eggs with Burren Smoked Salmon
From: Neven Maguire: Home Chef
There is nothing nicer than the combination of flavours of smoked salmon and scrambled eggs. We are lucky in Ireland to have such great smoked salmon. My favourite at the moment is from the Burren Smokehouse, as I find it very consistent in flavour. They also offer a great mail order service.
Classic French Onion Soup
From: Four Live
Donal whips up this classic which is great for dinner parties or Sunday starters
Serves: 4
Sticky Chicken with Cucumber, Radish and Carrot Pickle
From: Catherine's Family Kitchen
To serve, place a lettuce leaf on your plate, top with the pickled vegetables and chicken. Fold over the lettuce and enjoy.
Serves: 2
Serves: 6
Deconstructed prawn cocktail
From: Neven Maguire: Home Chef
A twist on an old classic. When my mother and I were cooking together, it was always one of the most popular dishes. Even today we still get requests from customers for it, so I’ve developed a modern take on it.
Serves: 4
Beetroot-Cured Side of Salmon with Dill Potatoes
From: Catherine's Italian Kitchen
A great starter or nibble amongst friends.
Serves: 4
Crispy Goat’s Cheese with Beetroot Panna Cotta
From: Neven Maguire: Home Chef
If you prefer to bake the goat’s cheese, simply cook it a pre-heated oven (180°C/Gas 4) for another 5-10 minutes – until warmed through and soft. We use a rectangular silicone mould to make the panna cotta in, which are available from both catering shops and online.
Makes: 12
Paul Flynn's pancakes
From: Today
Paul Flynn stops by the TODAY studio in Cork to whip up a simple batch of pancakes, with three varieties
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