RTÉ Food
Programme: The Restaurant
Baked Red Mullet with Prawns
From: The Restaurant
Michael Healy-Rae serves up red mullet and prawns in a delicious white wine sauce.
Bellingham Blue Cheese And Pear Salad
From: The Restaurant
Fair City's Ciara O'Callaghan serves up a cheese and pear salad.
Connemara Rack of Lamb with Cauliflower and Potato Dauphinoise
From: The Restaurant
A traditional main from Tommy Bowe.
Smoked Salmon Terrine in Nori Seaweed with Crispy Capers & Dill Oil
From: The Restaurant
Francis Brennan's delicious fish starter.
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.
Leg and Loin of Rabbit with a Chartreuse sauce and Barley and Buttermilk Orzotto
From: The Restaurant
Why not try Norah Casey's delicious main?
Coriander-Infused Shellfish Risotto With Desmond Cheese and Black Truffle
From: The Restaurant
Tracy Piggott serves up this tasty shellfish starter.
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