Nettle Soup

From: The Restaurant

Michael Healy-Rae serves up some healty nettle soup.

Organic Smoked Salmon with Salmon Mousse

From: The Restaurant

A sophisticated and delicious starter.

Fillet of Sea Bass with Wild Rice and a Citrus Vinaigrette

From: The Restaurant

A tangy and flavoursome way to prepare sea bass.

Pan Seared Scallops with Black Pudding and Dressed Rocket Leaves

From: The Restaurant

To serve, place the dressed leaves on your plate, then arrange two of the black pudding discs on top before each slice is topped with a scallop.

Cashel Blue Cheese Salad with Pancetta and Toasted Pine Nuts

From: The Restaurant

Des Cahill cooks a delicious Cashel Blue cheese salad.

Chicken with Herb Cous Cous and Roasted Vegetables

From: The Restaurant

A different and tasty way to prepare chicken breasts.

Grilled lamb kebabs with fresh tomato sauce on cous cous

From: The Restaurant

Dominic Mafham serves up a spicey lamb dish that is packed full of flavour

Warm Pear and Almond Tart

From: The Restaurant

Des Cahill serves up warm pear and almond tart.




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