Related Recipes

Lords and Ladles Menu - Tullynally Castle

From: Lords & Ladles

Here is this week's menu from Lords and Ladles - Tullynally Caste.

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.

Rack of lamb with spiced cous cous and oven-roasted vegetables

From: MasterChef Ireland

A hearty main from MasterChef Ireland's Nick McClune

Sally Bee's Sausage Rolls

From: Four Live

Sally's healthy and satisfying mini sausage rolls

Ballyknocken Hot Cross Buns

From: Four Live

A traditional Easter treat from Catherine Fulvio!

Deconstructed Lamb Tagine

From: MasterChef Ireland

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

Golden Delicious Apple Claufoutis

From: The Afternoon Show

Serve lukewarm with a little icing sugar drizzled over.

Banana Fritters

From: The Afternoon Show

A delicious treat of bananas deep fried in a crunchy dough.

Cranberry & Fig Chutney

From: The Afternoon Show

A delicious chutney that will compliment a full-flavoured cheese.

Lords and Ladles Birr Castle Menu

From: Lords & Ladles

Here are Sunday's recipes - the Birr castle menu of Lords and Ladles.




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