Pan-fried duck breasts with redcurrant jelly sauce

From: Today

With a perfectly crispy skin and juicy pink meat, duck breasts are a short-cut to luxury. The sauce is quick to make but richly flavoured. The sweetness of the redcurrant jelly is cut through?by the acidity of the vinegar. If you don’t have redcurrant jelly, strained blackberry or raspberry jam will do just as well.

Tannery-Style Succulent Fillet Steak

From: Today

Served with Creamy Garlic Mushrooms.

Tannery Special Pork Chops

From: Today

A delicious dish courtesy of Lidl, as seen on the Today show

Victoria Sponge with Raspberry Jam and Cream

From: Today

Pamela Blacks’ Victoria Sponge with Raspberry Jam and Cream

Salad of Oranges, Dates and Mint

From: Today

This is a lovely refreshing salad which I like to serve when the new season oranges from Italy, and dates from Morocco arrive in the shops in December. I scramble around in the garden trying to find a few surviving mint leaves to freshen it up. If the mint has all been scorched by the frost, I substitute it with a sprinkling of pomegranate seeds. This dish can be served on its own with perhaps a little yoghurt or with Yoghurt and Vanilla Ice cream.

Crab, Leek & Truffle Risotto

From: Today

A delicious dish from Paul Flynn and Lidl.

Apple Upside-down Cake

From: Today

Although delicious made with apples, this cake can be made with any of your favourite fruits, such as apricots, plums, peaches or pineapple. The muscovado sugar gives a lovely toffee flavour.

Potato, leek and parmesan bake

From: Today

A simple dinner accompaniment from Paul Flynn

Roasted Garlic Cottage Pie

From: Today

Kevin Dundon serves up this warming dish on the Today show.




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