RTÉ Food
Occasion: Winter
Serves: 6
Muffuletta
A muffuletta is a sandwich made and encased in a hollowed out loaf of bread with the top cut off to make the filling. This is an ideal brunch option but is also wonderful for school or work lunchboxes or a summer picnic. You can be as innovative as you like with the filling, using up whatever bits and pieces you have in your fridge.
Makes: 18
Chocolate and hazelnut biscotti
Biscotti are Italian twice-baked biscuits. They are quite dry and crispy and are a perfect accompaniment to dunk into coffee, crème brulées, mousses or pannacottas. Again these make a very tasty edible Christmas gift and look very attractive packaged in a jar tied with ribbon.
Makes: 10
Chocolate and hazelnut terrine
This gives a real wow factor, so why not give it a try if you really want to impress your date? Take your time making and assembling it – it is well worth the effort.
Makes: 4
Total Time: 20
Quesadillas with Parma Ham, Sundried Tomatoes, Cheese & Jalapeño Pepper Relish
Quesadillas are simply browned tortilla wraps with cheese and a selection of your favourite ingredients. In these quesadillas, I added some Ballymaloe Jalapeño Pepper Country Relish which gives them a real kick!
Serves: 20
Total Time: 35
Yummy brownies
This is a simple recipe but it turns out to be absolutely scrumptous!
Beef Bourguignon
From: Four Live
Tired of the same old chicken dinner, there are plenty of ways to jazz up your Sundays with Kevin’s alternative recipes.
Serves: 6
Seared Scallops with Confit of Pork Cheek and Cauliflower Textures
From: Neven Maguire: Home Chef
Rich and tender pork cheek combines perfectly with sweet, delectable scallops in this easily prepared starter. Although there is some preparation involved, the results are well worth the effort and will have your guests begging for the recipe! Order your pork cheeks from your craft butcher, giving a few days’ notice.
Serves: 4
Celeriac and Baby Carrot Risotto with Sherry Vinegar Caramel and Crispy Potato Rosti
From: Neven Maguire: Home Chef
Risotto is always a popular dish in the restaurant and we usually have a verison on the menu. The sherry vinegar caramel works well with the vegetables and crispy potato rosti. It’s a combination I first tried on a trip to Rome with my chefs. They save up all the tips and use them to eat in some of the best restaurants in the world
Makes: 15
Total Time: 85
Crunchy Pistachio Biscuits
When friends drop by for a catch up over coffee, they really don't believe me when I tell them how easy it is to make these biscuits. They are by far my favourite - lightly salted pistachio nuts are warmly tucked inside the golden brown bickies leaving you with a nice crunchy bite.
Total Time: 90
Crispy Crackling Pork Pillow
2 sheets of pig skin sewn together, stuffed with savoury rice and roasted in the oven for crispy skin. Great for BBQs or as centre piece of meal served with grilled haloumi salad.
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