Aromatic Thai Chicken Curry

From: Today

A delicious dish from the no-salt chef, Brian McDermott.

Beef, wild mushroom and red wine pie

From: Today

Beef, wild mushroom and red wine Courtesy of Jus roll

Chocolate Mousse, salted caramel sauce, shortbread biscuits

From: Today

A simple chocolate mouse is one of the easiest desserts to make and no less impressive because of it. The intense chocolate flavour is often enough, but I like to enhance it with a little orange or brandy. You could serve the mousse on its own, with a little cream or for a true celebration of flavour with this salted caramel sauce. I’ll be forever grateful to the French genius who first put salt in caramel. The ultimate expression of salty and sweet. This sauce works brilliantly with the chocolate mousse but as you can imagine it is just as happy drizzled over vanilla ice cream.

Bruschetta and crostini

From: Today

Bruschettas and crostinis are the ideal party food. They are like two good friends, very similar but each with a subtle difference. Both are crunchy light and utterly delicious. Quick and easy to put together, bruschetta's and crostinis are a great way to use up leftovers in your larder. With a quick rub of garlic or a drizzle of olive oil bread that has seen better days can be salvaged and given a whole new lease of life.

Lentil Salad with Sunblush Tomatoes and Feta

From: Today

This is one of my all time favourite salads. It has a really moreish taste with a lovely texture. This is one of my 'substantial salad' recipes: salads made with resilient ingredients that are filling, transport well and stay fresh. Lentils are economical, highly nutritious and easy to cook. This salad makes a great packed lunch, and will stay fresh in the fridge for three days. Delicious hot or cold, served with grilled fish or on its own.

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.

Chester cake

From: Today

Lilly Higgins provides a recipe for a traditional Irish forgotten favourite

Mackerel Burger

From: Today

Here is an alternative to the standard burger, the chicken of the sea, Mackerel and a tomato based relish, to smear in the Bap. You can modify the flavour of the burgers by using different types of mackerel, different dressing and garnishes. It all depends on individual tastes.

Ali Honour's ultimate rebel burger

From: Today

The world is your lobster when it comes to making your own burgers! You can really put your own stamp on them with what ever toppings you want and even different flavourings in the mince mixture e.g. a chilli burger, stuffed with cheese, pesto etc even try minced pork,lamb or turkey.




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