Check out the delicious recipes Kevin will be cooking on his new show tonight at 8.30pm on RTÉ One.


Kevin says: "This dish is a classic that is as rich and luxurious as it sounds – perfect for a special occasion."

Serves 2
2 lobsters, about 750g ( each
250g (1. cups) mashed potato
50g (4 tbsp) butter
Juice of . lemon
for the Dalkey Mustard Cream
40g (3 tbsp) butter, cubed
1 tsp Dalkey mustard (or use wholegrain
4 tbsp white wine
100ml (. cup) double (heavy) cream
1 tbsp chopped chives
Salt and black pepper
Oven-baked Lobster with
Dalkey Mustard Cream Sauce

Preheat the oven to 240oC/475oF/gas mark 9.
Cook the lobster in boiling salted water for 2–3 minutes, then plunge into cold water to stop the cooking process. Place the lobster onto a chopping board and lay it on its front and cut in half lengthways. Remove the head meat and pink coral and discard.
Crack the lobster claws with a heavy knife or cleaver, then lay them shell-side down in a roasting dish. Pipe or spoon some mashed potato into the head cavity.
Melt half the butter in a small saucepan over a moderate heat and add the lemon juice. Pour over the lobster tail and potato. Place in the oven and bake for
12 minutes.
Meanwhile, make the Cream Sauce. Melt 20g (1. tbsp) of the butter in a small frying pan, add the mustard and stir to combine. Pour in the white wine, bring to the boil and then allow the sauce to reduce by half. Pour in the cream, stir to combine and cook until the sauce further reduces and coats the back of a spoon. Remove from the heat when the sauce reaches coating consistency. Add the chives and season with salt and pepper to taste. Add the remaining butter and swirl through the sauce until it gets a lovely glossy finish.
If the sauce splits, add a little more cream to rescue it.
Remove the lobster from the oven, drizzle the cream over the top of the meat and serve immediately.

Pan-seared Fillet of Beef with a Lively Cashel Blue Cheese Salad

Kevin says: "If you are trying to impress or satisfy, steak is always the answer. I like to serve this steak and the Cashel Blue cheese salad with some Thick Hand-cut Chips."

Serves 4
800g ( fillet of beef (tenderloin),
1 tbsp olive oil
200g (7oz) mixed salad leaves or greens
200g (11⁄3 cups) Cashel Blue Cheese,
1 orange, peeled, pith removed and
. pink grapefruit, peeled, pith removed
and segmented
Salt and black pepper

Preheat the oven to 200oC/400oF/gas mark 6.
Slice the beef into medallions that are about 2.5–4cm (1–1. inches) thick.
Heat a saucepan until smoking hot, then brush with the oil and place the medallions of beef in the pan. Seal for about 1–2 minutes on each side, then remove the beef from the pan and place it onto a baking sheet. Place the baking sheet in the oven and cook for 5 minutes for a rare steak, 8 minutes for medium-rare and 15 minutes for well done.
Remove the steaks from the oven and allow to rest for a few minutes. Then carve the steaks into thick slices.
To serve, divide half the salad leaves between 4 plates. Top with slices of steak, scatter around the blue cheese and orange and grapefruits segments, season with salt and black pepper and top with the remaining salad leaves.

Puff Pastry Potato Pie

Kevin says: "I like to use Rooster potatoes as they are grown locally, however a good alternative would be a Maris Piper or Yukon Gold, great all-rounders with a fluffy creamy texture when cooked. You could add some Cheddar for an even richer pie."

Serves 4
500g (1lb 2oz) potatoes (about
2 potatoes), very thinly sliced
2 garlic cloves, finely chopped
2 tbsp chopped flat leaf parsley
Salt and black pepper
200ml (1 cup) pouring cream
Flour, for dusting
400g (14oz) ready-made puff pastry
Egg wash, made with 1 egg yolk beaten with 1 tsp milk

Preheat the oven to 190°C/375oC/gas mark 5.
Put the potatoes, garlic, parsley and some salt and pepper into a saucepan and pour in the cream. Cook over a moderate heat for about 10 minutes until the potato has softened slightly.
On a lightly floured work surface, roll out of the pastry and, using a plate as a template, cut out a large disc of pastry. The plate used must be larger than the diameter of the top of the deep ovenproof dish you intend to use, because an overhang is necessary. Using a sharp knife, lightly score the pastry horizontally and vertically, ensuring that the knife doesn’t go fully through the pastry.
Pour the potato and cream mixture into your ovenproof dish. Brush the beaten egg yolk across the top and around the outside edge of the dish, then place the pastry disc over the top. Press the edges of pastry around the top of the bowl to secure it, then brush over the top of the pastry with more egg yolk.
Bake for about 15 minutes until the pastry is light and golden.

Celeriac Waldorf Salad
Kevin says: "This is a beautiful combination of sweet, savoury and crunchy salad that was inspired by the famous Waldorf Astoria Hotel in New York. There are many different variations. Sometime I think that simple is best and therefore this is my favourite."

Serves 4
100g (1 cup) dry-roasted walnuts
2 green apples, peeled, cored and cut into matchsticks
1 head of celeriac, peeled and cut into matchsticks
2 celery sticks, cut into matchsticks
For the dressing
4 tbsp crème fraiche
1 tsp Dijon mustard
4 tbsp extra virgin olive oil
1 tbsp lemon juice
Salt and black pepper

Whisk together the dressing ingredients in a large bowl until combined.
Just before serving, add the salad ingredients and gently stir to coat.

Simple Apple Tart

Kevin says: "Pink Lady apples are a great alternative to the local varieties I like to use. When transferring uncooked pastry, I would normally roll it over a rolling pin to support it, then transfer it onto the desired surface – a technique that saves a few tears!

Serves 4
300g (10.oz) ready-made sweetened
shortcrust pastry (pie dough)
6–8 Kerry Pippin, Irish Peach, Pink
Lady or other apples
Juice of 1 lemon
200g (1. sticks) butter, melted
70g (1⁄3 cup) caster (superfine) sugar
2 tbsp honey

Preheat the oven to 200°C/400oF/gas mark 6.
On a lightly floured work surface, roll out the sweet pastry into a round about 28cm (11 inches) in diameter and 3mm (1/8 inch) thick. Place the pastry onto a baking sheet lined with nonstick baking paper. Prick the pastry all over with a fork, then transfer it, uncovered, to the refrigerator for about 10 minutes to prevent it from shrinking during cooking.
Peel, core and thinly slice the apples. Put the apple slices into a bowl, then drizzle with some lemon juice as soon as you have cut them to prevent the flesh from discolouring.
Remove the pastry from the refrigerator and brush it with some of the melted butter. Arrange the apples on the pastry, overlapping them slightly. Brush the apple slices with half of the butter, then sprinkle with the sugar. Bake for about 10 minutes, then remove the tart from the oven, brush with the remaining butter and drizzle with the honey before baking for another 10 minutes.
Remove the tart from the oven and leave to cool, then serve with a scoop or 2 of your favourite ice cream if liked