Guinea Fowl Stew

From: The Restaurant

To serve, divide the guinea fowl and vegetables into four serving dishes and drizzle generously with the thickened sauce.

Meringues of Athenry

From: The Restaurant

Serve with the ice cream on the side, developed by Tom McGurk

Chocolate Marquise With A Steeple Of Bitter Orange Ice Cream

From: The Restaurant

Dermot Bannon serves up this tasty treat on The Restaurant.

Organic Angus Beef with Sweet Potatoes and a Red Wine Jus

From: The Restaurant

Place the potatoes and vegetables around the steak and drizzle everything with the red wine jus and serve immediately.

Turbot with Champagne and Chorizo Sauce

From: The Restaurant

Need a recipe for a big night? Here it is.

Carpaccio of Marinated Pineapple with a Champagne Sorbet

From: The Restaurant

A light dessert from Marty Morrissey.

Rhubarb and Ginger Crumble

From: The Restaurant

To serve, remove the tart from the mould and serve with some whipped cream and a little rhubarb to garnish.

JFK’s Lidded Lobster Soup

From: The Restaurant

A delicious soup from Ian Dempsey.




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