Gin & Tonic Salmon

From: Four Live

Try this innovative recipe from top Irish chef Garry Hughes.

Classic French Onion Soup

From: Four Live

Donal whips up this classic which is great for dinner parties or Sunday starters

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.

Steamed mussels in apple and ginger broth

From: Today

A great Irish main or starter from Paul Flynn

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.

Beetroot-Cured Side of Salmon with Dill Potatoes

From: Catherine's Italian Kitchen

A great starter or nibble amongst friends.

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.




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