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From: MasterChef Ireland

This MasterChef Ireland recipe comes served with butternut squash purée, lemon asparagus and carrots.

Swedish Meatballs

From: The Afternoon Show

For this traditional dish, I like to use pork because it has lots of flavour. But pork can be fatty, so you might like to try chicken instead.

Roast Whole Chicken with Sherry, Honey and Dried Fruit Couscous

From: Today

This whole chicken recipe has Moroccan origins. It is a great way of keeping the chicken moist throughout the cooking. You can omit the couscous if you like and start from paragraph 5 in the method. Stuff the chicken with a lemon, a head of garlic, and some rosemary. If you want to use olive oil instead of butter, you can! Furthermore, white wine or cider will also do the job. The best way to cook a whole chicken is to cook it slowly at low temperature for longer and then turn up the oven at the end to achieve the Maillard reaction. You can brine you chicken (8% brine solution) overnight for a more complex flavour, as the brine will help keep the chicken juicy and moist. Brine breaks down the protein and makes for softer meat.

Seasonal Salad with Balsamic and Olive Oil Dressing

From: Catherine's Roman Holiday

Edible flowers add a subtle and beautiful touch. Extra Virgin is the only oil to use in this salad!

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From: The Afternoon Show

A great lternative to apple pie!

Apple and Shortbread Clotted Cream Ice Cream

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A unique, creamy flavour of ice cream.

Honey Mustard Cocktail Sausages

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Kashmiri Charred Goat, Naan, Toasted Cumin And Honey Raita

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This recipe can apply to whole leg or shoulder of lamb and you can do it on the barbeque.

Rhubarb and Custard Mille Feuille with Candied Ginger and Mascarpone Ice Cream and Candied Pistachios

From: The Restaurant

Dust with icing sugar and sprinkle the candied pistachios on the plate, top with a scoop of the candied ginger and mascarpone ice cream.




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