Chicken with Herb Cous Cous and Roasted Vegetables

From: The Restaurant

A different and tasty way to prepare chicken breasts.

Chilled Lemon Soufflé With Melba Sorbet

From: The Restaurant

Ciara O'Callaghan from Fair City serves up soufflé on The Restaurant.

Carpaccio of Marinated Pineapple with a Champagne Sorbet

From: The Restaurant

A light dessert from Marty Morrissey.

Pan-grilled Bruschetta with Onion Marmalade and Goat's Cheese

From: The Restaurant

A light starter from Tommy Bowe on The Restaurant.

Duck Confit With Orange And Walnut Salad

From: The Restaurant

Dermot Bannon serves up a starter of Duck Confit on The Restaurant.

Melted Goat's Cheese, Roast Figs, Black Pudding and Citrus Salad

From: The Restaurant

Place some of the dressed salad in the centre of you plate; arrange a few fig slices on the plate and place the melted goats cheese and black pudding on top.

Roast Stuffed Pork With Savoy Cabbage

From: The Restaurant

Make the delicious, traditional meal of a roast pork with cabbage.

Coquilles St Jacques

From: The Restaurant

Jessica Kuerten prepares Coquilles St. Jacques for starters.

Baked Toblerone Cheesecake with Winterberry Compote

From: The Restaurant

To serve, cut a rectangle from the cheesecake and serve on a plate with the winterberry compote.




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