Ingredients
- 2 tblsp olive oil
- 1 onion (peeled and chopped)
- 1 large clove of garlic (peeled and crushed or finely grated)
- salt and freshly ground
- 1 tsp turmeric
- black pepper
- 1 tsp ground cumin
- 1 tsp ground coriander
- 450 g (1lb) lamb mince
- 225 g (8oz) potatoes (peeled and cut into 5mm (¼in) dice)
- 75 g (3oz) frozen peas
Ingredients
For the lamb:
- 1 large baking potato (peeled, about 375g)
- 5 tsp olive oil
- 2 tsp chopped flat-leaf parsley
- 2 tblsp dried white breadcrumbs
- 2 (450g each) boneless loins of lamb (completely trimmed of fat)
- salt and freshly ground black pepper
- sprigs of mint, to garnish
Ingredients
- 1 4-bone rack of pork
- sunflower oil
- salt and pepper
- 1 large onion
- 4 garlic cloves
- 1 sprig thyme
- 1 sprig sage
Ingredients
Ingredients for potato bake:
- 8 chicken thighs
- 1 large sweet potato (peeled and diced)
- 1.50 red onions (peeled and cut into wedges)
- 1 inch fresh ginger (chopped)
- 0.50 red chilli (finely sliced)
- 3 rosemary sprigs
- 1 tblsp honey
- 3 tblsp oilve oil
- salt and pepper
- 1 lemon (juice)
Ingredients
- 1.50 kg shoulder of lamb on the bone
- 4 cloves of garlic (cut in half)
- drizzle of olive oil
- salt and pepper
- 1 tblsp ground cumin
- 2 sprigs rosemary
Ingredients
-
8 trimmed lamb cutlets
- 155 g sachet Continental Teriyaki
- honey and ginger Flavour Base
- 2 tsp sesame seeds
- 1/3 cup Orange Juice
- 1 tsp chopped chives
- cooking oil spray
- 1 sliced onion
- 1 sliced green capsicum
- 420g can drained Mixed Vegetables
- 1 cup shredded red cabbage
- 150g baby spinach leaves
- 450g packet fresh noodles
- 2 tsp sweet chilli sauce
Ingredients
Homemade Peanut Sauce
- 1-2 Tbs tamarind paste from a jar
- 2/3 cup brown sugar
- 1 tsp salt + more to balance at very end
- 1L water
- 2 Tbs lime juice + more to balance at very end
- 500g salted, roasted, crushed peanuts
Ingredients
- 1 kg ham
- 2 l julmust or cola
- 1 large onion
- 1 tblsp black peppercorns
- 1 bay leaf
Ingredients
- 50 g 2 oz butter, softened
- 2 tblsp chopped fresh parsley
- rind of ½ a lemon
- black pepper
- 1 tblsp lemon juice
- salmon pithivier
- 300 g 12 oz salmon fillet boned and skin removed
- salt and freshly ground black pepper
- 225 g 8 oz fresh baby spinach, washed and dried well1 pk ready-made puff pastry
- plain flour, for dusting
- 1 egg, beaten
Ingredients
- 2 medium aubergines, cut into 2cm cubes
- salt and freshly ground black pepper
- extra virgin olive oil
- 2 large onions, chopped
- 5 celery stalks (trimmed and cut into 1.5cm pieces)
- 500 ml tomato sauce
- 65 g capers, rinsed
- 50 ml white wine vinegar
- sugar, to taste
- 125 g green olives
- crusty bread, to serve
- 50 ml olive oil, extra.virgin
- 3 garlic cloves, finely chopped
- 1 tsp tomato purée
- 2 400g cans plum tomatoes, crushed
- fresh basil leaves
- sugar to taste
- salt and pepper to taste
Ingredients
Whole ham on the bone (approx 7 ½ lb/3.5kg)
- 4 tblsp irish mist
- 50 g brown sugar
- 4 tblsp irish whiskey marmalade
- 18 cloves
Ingredients
- 4 duck breasts (skin and fat left on)
- salt and ground black pepper
- 2 shallots or 1 red onion
- 6 tblsp redcurrant jelly
- 2 tblsp red wine vinegar
- juice of 2 oranges
Ingredients
- 1.50 kg loin of bacon
- 1 carrot
- 2 celery sticks
- 2 leeks
- 1 tsp peppercorns
- topping
- 1 tblsp mustard
- 0.50 tblsp brown sugar
- 1 tblsp oven-dried breadcrumbs
- knob of butter
- mustard sauce
- 50 g butter
- 25 g flour
- 1 tblsp mustard
- 250 ml mixture cooking liquid and cream (½ & ½)
- 1 kg cabbage (finely sliced)
Ingredients
- 2 round pitta breads or 1 large oval pitta (cut into bite-sized chunks)
- 5 tblsp olive oil
- salt and freshly ground
- black pepper
- 0.50 cucumber (cut into 2cm chunks)
- 3 tomatoes (cut into 2cm chunks)
- 0.50 red onion (peeled and thinly sliced)
- 1 small red pepper (de-seeded and cut into 2cm chunks)
- 2 tblsp chopped coriander
- 2 tsp sumac (optional)
- finely grated zest and juice of ½ lemon
- 1 clove of garlic (peeled and crushed)
- 1 tsp red wine vinegar
- pinch of granulated or caster sugar
Ingredients
- 2 tblsp olive oil
- 1 onion (peeled and chopped)
- 1 large clove of garlic (peeled and crushed or finely grated)
- salt and freshly ground
- 1 tsp turmeric
- black pepper
- 1 tsp ground cumin
- 1 tsp ground coriander
- 450 g (1lb) lamb mince
- 225 g (8oz) potatoes (peeled and cut into 5mm (¼in) dice)
- 75 g (3oz) frozen peas
Ingredients
- 3 pheasants, oven ready
- 6 slices pancetta
- rosemary olive oil
- a few rosemary sprigs
- salt and pepper to season
Ingredients
For the sauce:
- 1 large beef tomato (de-seeded)
- chopped fennel, parsley, chervil and chives
- 2 tblsp baby capers drained
- 50 g salted butter
- 1/2 juice of lemon
For the turbot:
- 1 fresh fillet of turbot
- 50 g salted butter
- pinch of salt
- cracked black pepper (ground from pepper mill)
- olive oil
Ingredients
For the chicken goujons:
- 2 fillets of free range chicken (sliced lengthways)
- 80 g flour
- 100 g fine breadcrumbs
- 2 eggs (beaten)
- 4 mini pitta pockets (lightly toasted)
- for the chilli jam:
- 1 red pepper (de-seeded and chopped)
- 2 chillies (de-seeded and chopped)
- 100 g tinned tomatoes
- 100 g sugar
- 1 inch of fresh ginger, grated
Ingredients
- 1.50 kg salmon fillet (skinned and pin boned)
- 1.50 kg carrots
- 1.50 kg purple sprouting broccoli
- 1kg of sweet potatoes
- 1 orange
- 2 limes
- 100 g butter
- 150 ml cream
- salt
- white pepper
- flaked toasted almonds
- fresh thyme
- 2 whole star anaise
Ingredients
- 400 g penne pasta (‘de cecco’ brand if possible)
- garnish
- 100 g cashel blue cheese
- 25 g cashel blue reserved for garnish
- 300 ml double cream
- 50 g rocket (chopped roughly)
- 1 leek washed and sliced finely
- 25 g roasted hazelnuts (crushed)
- 25 ml extra virgin olive oil
- drop of sherry vinegar
- fresh pepper
- for poached pears
- 4 williams’s pears (peel and cored)
- 600 ml red wine
- 100 g sugar
- 1 orange “zest and juice”
- 1 clove
- 0.50 cinnamon stick
