McCarthy’s Bramley Apple Bangers with Parsnip and Leek Mash, Sage and Cider Gravy with Black Pudding Crumble

From: Kitchen Hero: Donal's Irish Feast

Jack McCarthy’s black pudding is championed by some of the best Irish chefs – it was served to the Queen on her state visit in 2011 and his Bramley apple sausages are made from free-range pork. Fortunately they are now becoming more widely available in specialist stores and online.

Baked Indian Spiced Yoghurt Chicken with Cardamom, Coriander and Almond Couscous

From: Kitchen Hero: Donal's Irish Feast

This is a great way to jazz up a traditional Sunday roast where the chicken is marinated in yoghurt and spices making it meltingly tender. . The flavours here are really fantastic and really penetrate the flesh of the chicken. Try to by a free-range or organic chicken, as the flavour is always so much better.

Soufflé Omelette with Smoked Haddock

From: Neven Maguire: Home Chef

This is actually very similar to the classic omelette Arnold Bennett. Properly cooked, it is absolutely delicious and I've no doubt your guests will savour every mouthful. If you are really short of time, substitute smoked mackerel fillets and flake as for the recipe, which will save you having to poach the fish.

Moroccan Goat Tagine with Bulgur Wheat Salad

From: Kitchen Hero: Donal's Irish Feast

Goat lends itself wonderfully to rich spicing and punchy aromatics, as this tagine demonstrates. It is particularly good if made ahead of time and reheated a day or two later.

Middle Eastern Spiced Beef and Pickled Cucumber Mint Salad with Beetroot Hummus

From: Kitchen Hero: Donal's Irish Feast

Use the best dry aged steaks you can afford and make sure you give them plenty of time to rest before serving them to allow all the juices to settle.

Steak with Roasted Peppercorn Sauce

From: Neven Maguire: Home Chef

This classic dish is so delicious, it’s no wonder that it has stood the test of time. Use the best dry-aged steaks you can afford and make sure you give them plenty of time to rest before serving them to allow all the juices to settle.

Rib-eye Steak with Chimichurri

From: Neven Maguire: Home Chef

Chimichurri is a green sauce that is traditionally served with barbecued or grilled meat in Argentina. Rib-eye is my favourite cut of beef for a steak, as it has the perfect balance between flavour and value for money.

Salmon Fishcakes

From: Neven Maguire: Home Chef

Fishcakes are a great, easy way to introduce kids to fish. These are a favourite in our household. Feel free to add vegetables to the fishcakes: peas, carrots or sweetcorn would be good.

Crispy Chicken Thighs with Braised Puy Lentils

From: Neven Maguire: Home Chef

This is a great winter warmer that you can have on the table in no time at all.

Seared Lamb Loin with Black Olive Couscous and Yoghurt Sauce

From: Neven Maguire: Home Chef

This recipe would also be great done on the barbecue. It uses Israeli couscous, which is also known as ptitim or Jerusalem couscous. It is actually an Israeli pasta shaped like rice or little balls. I like to eat it hot or cold and it has the added advantage of retaining its shape and texture even when reheated, as it does not clump together.




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