Chicken Lahori

From: Kitchen Hero: Rediscovering The Irish Kitchen

This is a very colourful dish from India, which is not at all hot but extremely full of flavour. It should marinate in its topping for about an hour before cooking and should not be cooked ahead of time. This can also be made with chicken joints and the marinade equally divided. It is best to buy either breast or thigh joints for this method, but keep cooking time to 90 minutes.

Carrageen Jelly

From: Kitchen Hero: Rediscovering The Irish Kitchen

This tasty dish is filled to the brim with nutrients and antioxidants that is best served with a dollop of fresh cream.

Scotch Eggs

From: Kitchen Hero: Rediscovering The Irish Kitchen

The perfect picnic food, Scotch eggs are deliciously soft and crunchy.

Mini Chocolate Pots

From: Catherine's Family Kitchen

A sensational way to end a dinner party, and Catherine will show you exactly how it's done...

Rice Pudding

From: Kitchen Hero: Rediscovering The Irish Kitchen

Rice Pudding is wonderful all year around. It's one of my ultimate comfort foods and served with poached rhubarb and orange it's an instant hit of summer.

The Ultimate Beef Burger with Crispy Potato Wedges

From: Neven Maguire: Home Chef

A really good burger has to be made from really good beef. If you can, ask a butcher to mince some rump, blade or chuck steak for you, but make sure it has 20 per cent fat content, as in effect this will make them self-basting and will prevent them from drying out during cooking. Otherwise, buy ordinary minced beef from the supermarket, but don't buy extra-lean mince or the burgers will become tough during cooking.

Toasted Coconut and Malibu Parfait with Pineapple Carpaccio and Coconut Sorbet

From: Neven Maguire: Home Chef

A great summer dessert that reminds me of the tropics and is beautiful to look at. The parfait is actually incredibly light and wonderfully refreshing when served with the pineapple carpaccio.

Salmon and Asparagus Wraps with Rocket Pesto

From: Neven Maguire: Home Chef

Farmed salmon has become much better quality over the years, and in my opinion some of the best available comes from Ireland, where the sea is always freezing cold and for the most part is unpolluted, with strong tidal flows. Make sure your salmon fillets are all even-sized and about 2.5cm (1in) thick to ensure even cooking. They also work well on the barbecue and can be made up to 12 hours in advance, covered with clingfilm and chilled until needed - just don't add the squeeze of lemon juice until you're ready to cook them.

Smoked Bacon Frittata with Parmesan

From: Neven Maguire: Home Chef

It's important not to overbeat the eggs or the texture of this frittata will become tough. Serve it with some sliced flat mushrooms that have been sautéed in garlic butter to make this into a very special breakfast indeed.

Onion Tart Tatin

From: Neven Maguire: Home Chef

Look as great as they taste.




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