Grilled Garlic Langoustines

From: Today

Serve with lemon wedges.

Singapore Noodles

From: Neven Maguire: Home Chef

This is one of those dishes that is worth taking a trip to the Asian supermarket for, where you'll find Chinese dried mushrooms and shrimps, not to mention a fantastic range of rice noodles to choose from. The finished result will taste better than any Chinese takeaway. If you can't get them, use fresh shiitake mushrooms instead of dried ones and add in a few more fresh prawns.

Roast Fillet of Beef with White Bean Mash and Savoy Cabbage

From: Neven Maguire: Home Chef

This white bean purée is a great alternative to creamy mashed potatoes and every bit as moreish. I have served it here with some rare fillet of beef, making it an excellent dinner party dish. Savoy cabbage provides some excellent colour and texture to the dish, but you could always use another variety, such as York or January King, depending on what's available.

Arun's Simple Madras

From: Today

Serve with mounds of Green Saffron's Indian Basmati rice and spiced banana riata.

Kwanghi Chan - Pork & Prawn Dim Sum

Take a look at this recipe for delicious Pork & Prawn Dim Sum - well worth the effort!

Chocolate Fondant

From: Today

Serve with ice cream or crème fraîche.

Chocolate Truffles

From: Today

Keep in the freezer in an airtight container until ready to enjoy.

Moussaka

From: Today

This is all the more delicious with the introduction of feta cheese, which is undoubtedly one of the most famous Greek cheeses. The salty, tangy flavour of feta pairs beautifully with the rich lamb sauce and is crumbled over the béchamel sauce. This dish is best prepared and cooked the day before; allow the flavours to infuse and then reheat the next day.

Pork Pibil with Red Onion Pickle

From: Today

I always try and make Pork Pibil a day or two in advance as the longer the meat rests in the juices the tastier it gets. It is perfect for freezing and it tastes much better after a few days. It is tradition to serve it on warm corn tortillas with a topping of red onion pickled. If you do not have a pressure cooker, place all ingredients in an ovenproof casserole with a lid. Cook it covered in the oven at 160 degrees for 2.5 to 3 hours or until the meat falls apart.

Sweet Potato and Coconut Soup with Ham

From: Neven Maguire: Home Chef

I like to use leftover ham hock in this soup, but you could use shop-bought or even bacon would work well. This soup keeps well for 2-3 days in the fridge. It can also be frozen for up to 1 month, but it may need to be blitzed with a hand blender when reheating, as it may split.




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