Dinner

Slow Roasted Sage & Thyme Beef Rump with Winter Vegetables

  • Prep Time: 50 minutes + 15 minutes resting
  • Cooking Time: 50 minutes + 15 minutes resting
  • Servings: 4

Rib-Eye of Beef with Irish Whiskey Sauce and Pea Medley

  • Prep Time: 5 minutes
  • Cooking Time: 10 minutes plus 5 minutes rest time
  • Servings: 2

Veal Cutlets with Australian Indigenous Flavours

  • Prep Time: 10 minutes
  • Cooking Time: 20 minutes
  • Servings: 2

Toad in the Hole

  • Prep Time: 10 minutes
  • Cooking Time: 50 minutes
  • Servings: 4

Rack of Lamb with Brown Bread Crust & Crushed Peas

  • Prep Time: 10 minutes
  • Cooking Time: 10 – 15 minutes plus 5 minutes resting
  • Servings: 2

Luxe ‘Irish Stew’ of Goat

  • Prep Time: 10 minutes
  • Cooking Time: 1 – 2 hours
  • Servings: 4 – 6

Greek Lamb Burgers

  • Prep Time: 15 minutes + overnight for draining
  • Cooking Time: 10 minutes
  • Servings: 4

Crisp Skinned Duck Breast with Soft Polenta

  • Prep Time: 10 – 15 minutes
  • Cooking Time: 10 minutes

Duck Breast with Madeira Sauce

  • Prep Time: 5 minutes
  • Cooking Time: 10 minutes
  • Servings: 2

French Bistro Style Chicken with Smashed Potatoes and a Spring Salad

  • Prep Time: 10 minutes
  • Cooking Time: 45 minutes
  • Servings: 4

Parmesan Polenta Chicken Strips

  • Prep Time: 5 minutes
  • Cooking Time: 10 minutes
  • Servings: 4

Portuguese Barbecued Chicken

  • Prep Time: 10 minutes
  • Cooking Time: 8 minutes
  • Servings: 4 as a main course
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