RTÉ Food
Occasion: Winter
Wild garlic pesto
Evan Doyle of The Strawberry Tree Restaurant at the BrookLodge Hotel in Macreddin have provided this recipe for one of their tastiest and most simple wild staples from the recently launched 'Wild Food' cookbook, in collaboration with food journalist and writer Biddy White Lennon
Lunch-time Ham and Cheese Quiche
From: The Afternoon Show
So the guests are gone, the house is clean and the only evidence left of the Christmas feast are the leftovers packed high in your fridge, fthis is what to do with them!
Azuki Burgers
A great alternative to beef burgers.
Serves: 4
Chicken Tagine with Pomegranate
From: Kitchen Hero: Great Food for Less
This is also good served with bulgur wheat.
Serves: 6
Blueberry and White Chocolate Cheesecake
From: Kitchen Hero: Great Food for Less
Serve in generous slices!
Serves: 4
Breast of Thornhill Duck with Sweet Potato Fondants
From: Neven Maguire: Home Chef
Ken Moffit is one of our oldest suppliers and operates less than five minutes from the restaurant. He rears a specific breed called Peking duck, which are smaller than usual and are specially bred for flavour.
Serves: 8
The MacNean Celebration Cake
From: Neven Maguire: Home Chef
This cake is a very special treat and is great for all manner of occasions. We get so many customers celebrating birthdays and anniversaries in the restaurant. I love the lightness of the chocolate sponge with the slightly salty peanut frosting. Of course, you can use any flavour of chocolate truffles you fancy. I buy crispy feuilletine but you could always use crumbled tuile biscuits, thin wafers, chopped nuts or toasted, flaked almonds instead.
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