Baileys Chocolate Biscuit Sundae

From: The Restaurant

Serve a slice of the cake with a scoop of ice cream.

Coffee-Rubbed Beef Tenderloin, Baby Spinach, Horseradish Foam

From: The Restaurant

A fabulous starter from The Restaurant's Francis Brennan.

Rhubarb and Custard Pie

From: The Restaurant

A traditional pie from Fintan O'Toole.

Fillet of Turbot with Tomato and Black Olive Vinaigrette

From: The Restaurant

Make a hearty and delicious meal of turbot and potatoes.

Ginger Glazed 'Slipper' of Pork and Stir-Fried Cabbage with Ginger, Garlic and Pine Nuts

From: The Restaurant

Ask your butcher for the 'Slipper' of Pork, or alternatively use gammon.

Portuguese Mussels and Squid

From: The Restaurant

One of Mary Wilson's starters on the RTÉ One series 'The Restaurant'.

Turbot with a shallot confit and cod brandade

From: The Restaurant

The delicate flavour of fresh turbot is the star attraction in this seriously tasty dish

Crabmeat Stuffed Chicken with Lobster and Brandy Sauce

From: The Restaurant

There's plenty to do, but it's worth it in the end. Served with Wilted Spinach and Sweet Potato Purée




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