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.

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

Pork and Wild Mushroom Wontons with Chinese Black Bean Sauce

From: Neven Maguire: Home Chef

This is one of the most popular starters in the restaurant, where I sometimes use a chicken mousse with crab as an alternative filling. Packets of wonton wrappers can be found in specialist Asian stores or on the internet. They normally come in packets of about 40, so you can freeze the remainder.

Dr Eva's Operation Transformation pancake

From: Operation Transformation

With this handy one-person recipe you can enjoy a delicious, fruit-filled, sweet and bitter Finnish pancake for just 200kcal.

Brie, Nut and Ginger Wheel

Great for sharing between two for Valentine's Day or as an appetizer or dessert during a dinner party

Crispy Duck Mango Salad

From: Neven Maguire: Home Chef

It's great that there is now authentic Chinese aromatic duck readily available in all major supermarkets. It makes this salad quick and easy to make, and the duck can be cooked a couple of hours ahead of time so that all you have to do is toss all of the ingredients together just before you are ready to serve.

Air-Dried Beef Carpaccio with Roasted Beetroot and Mustard Cream

From: Neven Maguire: Home Chef

This is a great dish for a dinner party or special occasion and is bound to impress. We source the beef from James McGeogh in Oughterad, Co Galway. He is one of the best craft artisan butchers in the country and does a fantastic mail order service.

Huevos rancheros

From: Rachel Allen: Easy Meals

A spicy, one pot wonder from Rachel Allen.

Spanish mussels

From: Rachel Allen: Easy Meals

Serve with lemon wedges and crusty white bread.

Fennel, pink grapefruit and feta salad

From: Rachel Allen: Easy Meals

This dish creates a sumptuous medley of flavours and colours.




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