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Catherine Fulvio's Homemade Rashers

In brand new Tastes Like Home, Catherine Fulvio makes her very own homemade rashers! You can make your own with the recipe below which will make approx. 20 large rashers.

Tastes Like Home • 15 Mar 17

Catherine Fulvio's Fish Pie

Linda Kennedy recalls the tastes and dishes that she would associate with her childhood growing up in Limerick, before Catherine travels to San Sebastian to enjoy a culinary tour of the city with Linda's sister Fiona.

Catherine Fulvio • 15 Mar 17

Catherine Fulvio's Ballyknocken Daube of Wicklow Beef

Catherine's Ballyknocken Daube of Wicklow Beef

Catherine's tip: Choose the wine carefully for this dish. Poor quality wine will leave a disappointing aftertaste. Use wine that you would be equally as happy to sip from a glass.

Recipes • 15 Mar 17

Catherine Fulvio's Italian Savoury Tart

RTÉ Lifestyle spent a day with Irish chef and Whirlpool Ambassador, Catherine Fulvio at Ballyknocken House learning all about the importance of using fresh herbs and ingredients in simple every day meals.

Food • 15 Mar 17

Neven Maguire's Tasting of Irish Lamb (Herb-Crusted Loin, Confit of Neck and Sweetbreads) with Baby Carrots

Neven's Tasting of Irish Lamb with Baby Carrots

We are very lucky to get all our lamb direct from Ring of Kerry Lamb. Lamb neck is one of the most underrated cuts of lamb, as people only think of using it in a stew, but it turns into something quite magical during the confit process. You can also confit the shoulder or shank with excellent results.

carrot • 08 Mar 17

Chestnut and Wild Mushroom Soup with Smoked Duck

Stock up on cans of vacuum-packed chestnuts, which are normally readily available in good delis, shops and large supermarkets at Christmas time. If you want to keep the soup vegetarian, garnish it with some sautéed mushrooms instead of the smoked duck.

Chestnut • 09 Mar 17

Martin Shanahan's Oven Baked Salmon with a Dill Glaze

Martin's Oven Baked Salmon with Dill Glaze: Today

A delicious fish dish from Martin Shanahan on the Today Show.

Recipes • 23 Mar 17

Neven Maguire's Roast Leg of Lamb with Moroccan Spices

Neven's Roast Leg of Lamb with Moroccan Spices

Not just for Easter!

Moroccan • 09 Mar 17

Neven Maguire's Sausage Meat Stuffing

The sausage meat gives the stuffing an extra kick of flavour.

Christmas recipe • 23 Dec 20

Neven Maguire's Fillet of Dry-aged Beef with Braised Blade and Celeriac Purée

Neven's Fillet of Dry-aged Beef with Braised Blade

Beef is our number one seller in the restaurant and we sell more fillet than any other cut. However, I’ve recently discovered the blade of beef – which has an excellent flavour and offers great value. First we braise it before shaping and leaving overnight to firm up, which creates a lovely round for presentation

beef • 10 Mar 17

Neven Maguire's Braised Shoulder of Lamb with Mediterranean Couscous

Neven's Braised Shoulder of Lamb with Couscous

A version of this dish often makes an appearance on our Sunday lunch menu or I have it as an element on the tasting plate of Irish lamb. I just love to showcase the versatility of lamb. Make sure you ask your loval butcher to trim, bone and roll the shoulder for you so that you end up with a nice shape for presentation.

Couscous • 10 Mar 17

Neven Maguire's Rump of Local Lamb with Pea Purée

We often put this on our Sunday lunch menu when lamb is in season, as it’s a delicious cut of meat that offers good value. We have just started growing broad beans, which I’m very excited about. A little goes a long way and they add an extra dimension to the rosemary jus.

Neven Maguire • 10 Mar 17