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A cup of crumble

This is, if I do say so myself, a fantastic dessert! It looks very sophisticated yet quirky and tastes absolutely divine. It makes a great dinner party dessert and you can have the entire dessert assembled in advance and then just bake it when it is required. Bear in mind that you can alter this recipe to use up other bits and pieces you have lying around.

Deconstructed Lamb Tagine

From: MasterChef Ireland

Darina Coffey's key ingredient recipe from Heat 3 of MasterChef 2014

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.

Cassata

From: Catherine's Italian Kitchen

An Italian cheesecake that is well worth the extra effort.

Hay-smoked pigeon, beetroot, chicory and grapes

From: MasterChef Ireland

The MasterChef contestants are given a masterclass

Baked Whole Fish With Chermoula And Couscous

From: The Afternoon Show

Try this baked fish in a flavoursome sauce.

Apple Muffin

From: The Afternoon Show

A great lternative to apple pie!

Swedish Cinnamon Buns

From: Kitchen Hero: Great Food for Less

Swedish cinnamon buns, or 'Kanelbulle', were the first thing I learned to bake when I stayed in Sweden. Pearl sugar is sprinkled on top to give it that distinctive finishing touch, but if you can't get your hands on any simply sprinkle a little Demerara sugar to finish.

Ballyknocken Hot Cross Buns

From: Four Live

A traditional Easter treat from Catherine Fulvio!

Caribbean spiced chicken with citrus mango salsa

From: MasterChef Ireland

Served with a rum caramel mango drizzle and a flat bread




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