RTÉ Food
Occasion: Summer
Serves: 4
Grilled Chicken with Roasted garlic tomato and goats cheese sauce
"This is a brilliant sauce with chicken, beef, lamb or grilled vegetables... It's particularly nice served with pasta," Paul says.
Serves: 4
Superburger with red onion marmalade, cheddar and sour cream
Paul Flynn provides this summer BBQ recipe, using Lidl Ireland products! "I love having these with rosemary fries," Paul adds.
Serves: 4
Total Time: 25
Irish Boxty
Its the weekend and what better way to stave off those inevitable hangovers with a good old hearty breakfast. Boxty is still my favourite breakfast of all time, I love it! I make it often enough but it will never be as delicious as my dads recipe! Top with a fried egg and maybe a piece of grilled bacon and you are set!
Serves: 8
Total Time: 160
The best ever chilli recipe
Hands down the best chilli I've ever had...
Serves: 5
Kevin's Open-Faced BBQ Lamb Burger
From: The Afternoon Show
As the weather gets better so does our need to get out of the kitchen and into the garden. Kevin has some great barbeque ideas.
Barbequed Leg Of Lamb with Rosemary Marinade and Granny's Potatoes with Summer Salad
From: The Afternoon Show
Fire up the coals to enjoy that bit of summer with a BBQ dinner.
Marinated Roast Pork Fillet in Chilli and Ginger
From: The Afternoon Show
This pork recipe is also an ideal way of using up pork on a BBQ.
Serves: 4
Tremaine’s West Coast Crayfish with Curried Citrus Butter
English mustard powder is a seasoning and cooking condiment made from ground mustard seeds, turmeric and flour. It has a strong, sharp taste that is pungent rather than hot. You can also buy it ready prepared as a paste in a jar. I use English mustard to flavour salad dressings, marinades, basting sauces and any time a little oomph is required. It’s a multi-purpose Pantry Pal.
Serves: 8
Boerewors Kofta and Cherry Tomato Chutney
Coriander is a spice that permeates South African cooking, from our traditional boerewors sausage through to our cured meat speciality, biltong. The seeds have quite a different flavour from the fresh leaves. To get the most flavour, dry fry the whole seeds until you can smell them, then grind them down with a mortar and pestle or in a spice grinder.
Serves: 4
Real smoked BBQ chicken
Bison Bar & BBQ's recipe for the perfect summer BBQ chicken
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