Mini Bloody Mary Burgers

From: The Restaurant

An interesting start from The Restaurant's Ian Dempsey!

Chocolate and hazelnut biscotti

Biscotti are Italian twice-baked biscuits. They are quite dry and crispy and are a perfect accompaniment to dunk into coffee, crème brulées, mousses or pannacottas. Again these make a very tasty edible Christmas gift and look very attractive packaged in a jar tied with ribbon.

Seared Scallops with Confit of Pork Cheek and Cauliflower Textures

From: Neven Maguire: Home Chef

Rich and tender pork cheek combines perfectly with sweet, delectable scallops in this easily prepared starter. Although there is some preparation involved, the results are well worth the effort and will have your guests begging for the recipe! Order your pork cheeks from your craft butcher, giving a few days’ notice.

Cucumber Raita

From: The Afternoon Show

Serve as a relish with any hot main dish.

My Perfect Scrambled Eggs

From: Kitchen Hero: Great Food for Less

For that lazy Sunday morning.

Roast Chicken

From: Kitchen Hero: Great Food for Less

Great food for a crowd.

Hummus and Crispy Pitta Bread

From: Kitchen Hero: Great Food for Less

Serve the dip with an extra drizzle of olive oil and sprinkle of coriander on top and the crispy baked pittas on the side.

Cocktail Meatballs

From: Kitchen Hero: Great Food for Less

A delicious dish from Donal Skehan.

Platter of baked shellfish

From: Kitchen Hero: Great Food for Less

Serve with an extra squeeze of lemon juice, lemon wedges and a sprinkle of fresh parsley.

Curried Chicken Spring Rolls with Pineapple Salsa

From: Neven Maguire: Home Chef

A real family favourite on our lunch menu, I make this every Christmas for the family and my brother Karlous has been known to eat two or three of them. If you would prefer to cook these in the oven, simply preheat the oven to 180°C. Brush the tops and sides of spring rolls with egg wash and simply arrange on a baking sheet lined with parchment paper. Bake for 15-20 minutes until crisp and golden.




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