Recipe by Rachel Allen
From: Rachel Allen's Dinner Parties
If I have time, I like to place the Beef Wellington parcels in the freezer for about 15 minutes prior to cooking so that the pastry is very cold before going into the oven.
This is a gorgeous autumnal dessert with a wonderful pink colour. It’s also a great excuse to go out foraging for blackberries!
If you love coffee, you will adore this intense dessert. I like to serve it in glasses with tuiles biscuits on the side. Any leftover tuiles can be stored in an airtight container, where they will keep for a couple of days.
It is usually duck legs that are cooked in this way, but all fowl taste pretty good cooked in half a litre of duck fat!
The vivid colours of this soup make it a perfect dish for a dazzling dinner party.
Pine nuts are such a versatile ingredient, they can add texture and depth to anything from couscous or salads to pestos and even tarts.
The aromatic flavour of rosemary, drizzled as an oil over this soup, works to perfection with spinach.
This dessert from Rachel Allen is perfect for entertaining as it can be made in up to two weeks in advance.
The exquisite combination of salt, chocolate and caramel has risen to the height of pastry fashion in the past few years.
This divine dessert is a twist on the classic combination of peaches and cream. The bright translucent fruit jelly looks gorgeous perched on the rich smooth pannacotta.
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