Related Recipes

Roast Sirloin of Beef with Red Wine, Tomato and Gherkin

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

The sirloin of beef on the bone is a lovely cut and somewhat easier to carve than the more traditional wing rib. It's another of those cuts of meat that will be best if ordered from your butcher a little in advance, so as to give your butcher time to put aside a piece of properly hung beef. Like most cuts, especially the larger ones, this meat will sit quite happily for at least half an hour after cooking before serving. You can make a simple gravy, which would be lovely, or you can pull out all the stops and make the very grown-up sauce that I am suggesting. This is serious cooking: not difficult, but serious. And when you pull off this sauce, you should clap yourself thunderously on the back. I am recommending a 'roast chicken stock' for the sauce, that is to say, the bones either raw or from a cooked chicken are roasted before being made into a stock. The sauce is also excellent with a roast filet of beef or a grilled steak.

Panfried Scallops and Cauliflower Velouté

From: MasterChef Ireland

This MasterChef Ireland dish is of Panfried Scallops, Cauliflower Velouté, black pudding, toasted almonds, scallion ash with white truffle oil, and pea shoots

Confit of Skeaghanore Duck Leg Cassoulet

From: Today

You'll need a bit of patience.

Fish Cakes Three Ways

From: Martin's Mad About Fish

Martin Shanahan suggests three delicious types of fish cakes.

Boxty

Make this traditional potato dish.

Cassata

From: Catherine's Italian Kitchen

An Italian cheesecake that is well worth the extra effort.

Lattice Deep Dish Fruit Pie

From: The Afternoon Show

A hearty pie that can be enjoyed hot or cold!

Pork and Turkey Meatballs served with a Tomato Sauce

From: Four Live

A tasty treat that won't break the budget!

Sweet and Sour Chicken with Fried Rice

From: The Afternoon Show

Richie Wilson makes a delicious dish at a buget price!




X
Join

Use your RTE ID to Join

  • Upload your style photos
  • Create and save recipes
  • Review and Comment
  • Have your say
help Whats this?
Don't have an RTE ID? register