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  • Rozanne Stevens

    Many of you would know Rozanne from her foodie slot on the Pat Kenny Show on RTÉ Radio 1 for the last 4 years. Or follow Rozanne's nutrition based food and recipe column in the Health and Living Supplement of …

    Perfect and delicious dessert

    Spiced Citrus Cake: Something for the Weekend

    This is a wonderfully light, fluffy cake due to the airy whisked egg whites folded in. Subtly scented with spices and lightly fragranced with citrus, this cake is perfect with a cup of tea, scoop of ice-cream or some Greek yogurt..

    Recipes • 21 Jun 16
    Healthy, simple to cook and easy to take for a picnic.

    Chicken Wholegrain Rolls: Food on the Go!

    This is a great lunch box sandwich or picnic pleaser, perfect for the weekend.

    Recipes • 21 Jun 16
    Creamy Mustard and Caper Cod

    Creamy Mustard and Caper Cod

    Capers come pickled in brine, so make a long lasting Pantry Pal, on hand to jazz up your recipes."

    Dinner • 19 Jan 18
    Tastes as good as it looks!

    Magic Molten Chocolate Pudding

    Rozanne says: "This is my mom's recipe and it is the easiest, most decadent chocolate pudding. It is like a giant chocolate fondant baked in a lasagne type dish. There are two parts to the recipe, a sponge batter and a sauce. These get made separately and then poured into the dish. They curdle and look strange, but during baking they separate and you get chocolate sponge on the top and a rich dark chocolate sauce underneath. Serve warm with cream or ice cream and fresh or frozen berries. Some of the solid ingredients are measured by volume in millilitres, …

    Chocolate • 18 Jan 17
    Leg of Lamb with Lively Salsa

    Norman’s Butterflied Leg of Lamb with Lively Salsa

    This may look like a large, daunting piece of meat, but it's actually very simple to cook and a hassle-free way to feed a crowd. The marinade and salsa are based on classic Italian flavour combinations and always work."

    Dinner • 19 Jan 18
    Boerewors Kofta and Cherry Tomato Chutney

    Boerewors Kofta and Cherry Tomato Chutney

    Coriander is a spice that permeates South African cooking, from our traditional boerewors sausage through to our cured meat speciality, biltong. The seeds have quite a different flavour from the fresh leaves. To get the most flavour, dry fry the whole seeds until you can smell them, then grind them down with a mortar and pestle or in a spice grinder.

    Recipes • 19 Nov 15
    Tremaine’s West Coast Crayfish with Curried Citrus

    Tremaine’s West Coast Crayfish with Curried Citrus

    English mustard powder is a seasoning and cooking condiment made from ground mustard seeds, turmeric and flour. It has a strong, sharp taste that is pungent rather than hot. You can also buy it ready prepared as a paste in a jar. I use English mustard to flavour salad dressings, marinades, basting sauces and any time a little oomph is required. It’s a multi-purpose Pantry Pal.

    Recipes • 19 Nov 15
    Black Pudding Burgers

    Black Pudding Burgers

    This is my favourite burger recipe. Just the smell of them grilling drives my senses wild. The black pudding gives the perfect amount of fat to the burger and fantastic flavour, so there’s no need for extra salt and pepper. There are five optional toppings, which you can serve all at once if you like!

    Recipes • 19 Nov 15
    Norman’s Butterflied Leg of Lamb with Lively Salsa

    Norman’s Butterflied Leg of Lamb with Lively Salsa

    My dad is a pro at barbecuing, especially lamb. This may look like a large, daunting piece of meat, but it’s actually very simple to cook and a hassle-free way to feed a crowd. The marinade and salsa are based on classic Italian flavour combinations and always work.

    Recipes • 19 Nov 15
    Superfood Slaw

    Superfood Slaw

    When I first moved to Ireland I was baffled and slightly horrified by the coleslaw/ham and coleslaw/cheese combo. In South Africa I'd only ever had coleslaw as a salad with a 'braai' (BBQ). Now I secretly enjoy this mayonnaisey concoction on a crusty roll! A real superfood, cabbage is such an integral part of Irish cuisine that I decided to give coleslaw the ish makeover. Use red cabbage, add another Irish superfood-seaweed- and lots super seeds and sprouted seeds and you have a super slaw. The dressing in this recipe is a lighter, zingier alternative to plain mayonnaise.

    Recipes • 19 Nov 15
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