Related Recipes

Mini Bloody Mary Burgers

From: The Restaurant

An interesting start from The Restaurant's Ian Dempsey!

Meat Marinades

From: Kitchen Hero: Great Food for Less

These marinades are super with any meat. I sometimes mix the marinades in a resealable plastic bag, then drop in the meat, seal up the bag, give it all a good squish and pop in the fridge or freezer until I'm ready to use it. Most meat will be good in the fridge for three days or in the freezer for up to three months, still sitting in the marinade.

Neven's Seared rib-eye with Jameson

From: Neven Maguire: Home Chef

Served with mushrooms and roasted garlic mash. John Jameson began distilling whiskey in the 1780s when whiskey production turned from being an illicit, rural activity to a legal, urbanised one. Jamesons is now by far the most successful Irish whiskey, selling more than 3 million cases a year overseas and it's produced in Midleton.

Homemade Meat Loaf with Garlic Mash

From: Summer Suppers

Tastes great – whatever the weather.

Jumbo Lump Maryland Crab Cakes

From: The Afternoon Show

Make delicious crab cakes with a home - made tartar sauce.

Dig-In Beef Fajitas

From: Kitchen Hero: Great Food for Less

If you’re on the lookout for a rockin’ little dinner dish to serve up to, friends for a quick bite, these beef fajitas are going to blow you away.

Speedy Coq au Vin

From: Neven Maguire: Home Chef

This Coq au Vin is made with chicken thighs, which have a wonderful succulent flavour, but you could use chicken breasts if you prefer. I love it with the garlic mashed potatoes, but buttered noodles would also work well and take much less time to prepare.

Steak and Kidney Pie

From: The Afternoon Show

A hearty pie makes for the ultimate in comfort food.

Caesar Salad

From: The Restaurant

One of Mary Wilson's starters on the RTÉ One series 'The Restaurant'.

Barbecue Sauce

A versatile sauce that can be used with many meats.




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