Brian McDermott's chicken

Feb 28, 2024 | rte.ie | Eunice's crème fraîche |Brian McDermott's chicken

You'll never throw old doughnuts away again after trying this delicious dessert. "I came up with this tasty recipe having taken some doughnuts to share at my brother and his wife’s home, but they didn’t all get eaten, so they insisted I take them home with me. A couple of days later they had gone slightly stale and I didn’t want to throw them away, so I made this – they were perfect for this easy pudding," says Ian Bursnall, author of new cookbook The Skint Cook.

Feb 28, 2024 | rte.ie | Eunice's crème fraîche |Brian McDermott's chicken

This recipe will pretty much guarantee juicy chicken, every time. "Pushing the garlic and herb butter under the chicken skin is a great way to not only add flavour, but to keep the meat nice and juicy. Use your imagination and put your spin on it," says Ian Bursnall, author of new cookbook The Skint Cook. His top piece of advice? "I would highly recommend investing in a meat thermometer.

Feb 28, 2024 | rte.ie | Jp McMahon |Eunice's crème fraîche |Brian McDermott's chicken

This soothing soup is given a unique twist by adding earthy dillisk to the mix. Serves 42kg Potatoes6 leeks, sliced50g butter1 tbsp dried dilliskSea salt2 vegetable stock cubes (for 2-2.5 litres of stock)500ml cream1. In a large pot, melt the butter. When it foams add the leeks and sweat gently on a medium heat for 10 minutes. Season with sea salt. 2. Add the potatoes and the dillisk. Fry briefly and then add the vegetable stock. Bring to the boil and then reduce the heat to a simmer. 3.

Feb 28, 2024 | rte.ie | Eunice's crème fraîche |Brian McDermott's chicken

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Apr 17, 2023 | rte.ie | Catherine Fulvio |Paul Flynn's chicken |Brian McDermott's chicken

Catherine Fulvio's rhubarb Bakewell tart: Today Updated / Monday, 17 Apr 2023 16:33 Catherine Fulvio's rhubarb Bakewell tart: Today Ingredients Makes 1 large tart Serves 8-10 For the pastry 225g plain flour 110g cold butter, diced 2 tbsp icing sugar 1 egg 1 tbsp cold water (use if dough is a little dry) For the filling 170g butter, softened 170g caster sugar 3 large eggs 170g ground almonds 1 tsp almond essence or extract 170g rhubarb & ginger jam 20g flaked almonds Freshly whipped lemon...