Scrambled Eggs with Smoked Salmon on Grilled Sourdough Bread

From: How to Cook Well, with Rory O'Connell

The scrambled eggs can be prepared in advance as the cream in the recipe prevents the eggs from setting into a hard mass. Smoked Mackerel is an excellent substitute for the salmon.

Frittata of Peas, Goats Cheese and Wild Garlic

From: Today

Eunice Power cooks up delightful frittata - perfect for a quick dinner.

Pan-Seared Scallops, Apple Puree, Fresh Apple, Baby Basil & Lemon Oil

From: Today

Padraig McCarthy serves up a tasty and easy to make scallop dish.

Pan Fried Plaice with Peas, Horseradish and Smoked Bacon

From: Today

Another great dish for your repertoire.

Roast Leg of Spring Lamb with Salt and Pepper and Mint Relish

From: How to Cook Well, with Rory O'Connell

A leg of lamb can be roasted like this at any time of the year, but is best with spring lamb which in this part of the world appears at Easter time. Spring lamb for the table, coming from lambs born around Christmas, is sweet, mild and subtle, hence the absence of flavourings here other than sea salt and freshly ground pepper. The skin on spring lamb when roasted gets particularly crisp and delicious, so do not be tempted to trim any off before roasting the meat. Strongly flavoured herbs and spices will overpower the delicate flavour of the early or new season lamb so I wait until at bit later in the season before introducing those.

Grilled T-Bone Steak with Salsa Verde and Horseradish Cream

From: How to Cook Well, with Rory O'Connell

When it comes to steak, the T-bone satisfies most people. You get some sirloin, fillet and crisp fatty bits as well, and all cooked on the bone for extra flavour. One T-bone is enough for two people, and if you ask your butcher to cut the T-bone twice as thick as normal, you have a handsome piece of meat which will be sufficient to feed four people. This is a most convenient way to grill beef for several people as you have one piece of meat, rather than four individual steaks. The two sauces suggested here are classic and expected, but what might seem unusual is that they are served together. They combine beautifully to give a freshness and vibrancy of taste that works brilliantly with the rich beef. Both sauces are an essential part of your repertoire, and you will use them with lots of other dishes.




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