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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.

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.

Crispy pork belly with caramelised black pudding

From: MasterChef Ireland

A delicious dish from MasterChef Ireland.

Cassata

From: Catherine's Italian Kitchen

An Italian cheesecake that is well worth the extra effort.

Deep Dish Apple Pie

From: The Afternoon Show

A delightful apple pie best eaten warm!

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

From: MasterChef Ireland

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The Folláin Food Project: Courgette and Cinnamon Cake

This has to be one of the best ways to use leftover courgettes, carrots or sweet potatoes that may be lurking at the bottom of the veggie drawers. Treat family and friends to this sinfully moist Courgette Cake - it's (kind of) one of your five a day!

Toffee Apple Fool with Cinnamon shortbread

From: Heat

A delicious toffee apple fool with shortbread.

Glazed pork belly with poached apricots

From: Four Live

A delicious way of preparing pork belly with a sweet sauce.

Caribbean spiced chicken with citrus mango salsa

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Served with a rum caramel mango drizzle and a flat bread




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