The classic simple sponge cake

From: Today

Lilly Higgins shows how to expertly create a simple recipe!

Thai green chicken curry

From: Today

A simple, straightforward and nourishing main, great for beginners!

Roast Whole Chicken with Sherry, Honey and Dried Fruit Couscous

From: Today

This whole chicken recipe has Moroccan origins. It is a great way of keeping the chicken moist throughout the cooking. You can omit the couscous if you like and start from paragraph 5 in the method. Stuff the chicken with a lemon, a head of garlic, and some rosemary. If you want to use olive oil instead of butter, you can! Furthermore, white wine or cider will also do the job. The best way to cook a whole chicken is to cook it slowly at low temperature for longer and then turn up the oven at the end to achieve the Maillard reaction. You can brine you chicken (8% brine solution) overnight for a more complex flavour, as the brine will help keep the chicken juicy and moist. Brine breaks down the protein and makes for softer meat.

Chicken and sweet potato spiced traybake

From: Today

A recipe from top chef Paul Flynn for RTÉ Today

Ricotta and Lemon Cake

From: Today

Serve the cake with fresh or poached fruit, caramel sauce and cream or yoghurt.

Beef in red wine

From: Today

Vittoria is regarded as the centre of the wine trade in Ragusa, especially famous for an award winning red wine called Cerasuolo di Vittorio. The wine was delicious and I always say you should only cook with a wine you would be happy to serve to your friends to drink, so here goes!

Almost instant hummus

From: Today

Quick and easy humus from Patrick Ryan.

Saffron Cinnamon Basmati Rice

From: Today

A simple twist of flavour that will give your rice an extra bit of oomph.

Cranberry and White Chocolate Muffins

From: Today

You have to try these absolutely delicious cranberry and white chocolate muffins!




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