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Starter: Bantry Salmon

From: MasterChef Ireland

One of the starters from the Cliff House challenge

Caesar Salad

From: The Restaurant

One of Mary Wilson's starters on the RTÉ One series 'The Restaurant'.

Speedy Coq au Vin

From: Neven Maguire: Home Chef

This Coq au Vin is made with chicken thighs, which have a wonderful succulent flavour, but you could use chicken breasts if you prefer. I love it with the garlic mashed potatoes, but buttered noodles would also work well and take much less time to prepare.

Steak and Kidney Pie

From: The Afternoon Show

A hearty pie makes for the ultimate in comfort food.

Mini Bloody Mary Burgers

From: The Restaurant

An interesting start from The Restaurant's Ian Dempsey!

Whiskey Sauce

From: Neven Maguire: Home Chef

Great on steak.

Meat Marinades

From: Kitchen Hero: Great Food for Less

These marinades are super with any meat. I sometimes mix the marinades in a resealable plastic bag, then drop in the meat, seal up the bag, give it all a good squish and pop in the fridge or freezer until I'm ready to use it. Most meat will be good in the fridge for three days or in the freezer for up to three months, still sitting in the marinade.

Steak with Roasted Peppercorn Sauce

From: Neven Maguire: Home Chef

This classic dish is so delicious, it’s no wonder that it has stood the test of time. Use the best dry-aged steaks you can afford and make sure you give them plenty of time to rest before serving them to allow all the juices to settle.

Cottage Pie with Garlic Butter

From: The Afternoon Show

The cheese in this crust and the lump of garlic butter that melts onto the centre makes this into something very special.

Shepherd’s Pie

From: Paul Flynn: Irish Food

If you want comfort... you've got it!




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