Latest news with #:CookLikeaChef
RTÉ News
9 hours ago
- Entertainment
- RTÉ News
Cook Like a Chef: Kung Pao Chicken
Mark Moriarty: Cook Like a Chef airs Wednesdays at 8pm on RTÉ One. Ingredients Serves 2 For the sauce: 100ml soy sauce 1 tbsp veg oil 2 tbsp honey 1 tbsp rice wine vinegar 1 tsp chilli flakes 5 tbsp water 3 tsp corn flour For the rest of the dish: 4 diced chicken thighs Sea salt Black pepper 2 tbsp vegetable oil 1 small red pepper, chopped 3 Spring onions, chopped 1 clove garlic, peeled and crushed 4cm piece fresh ginger, peeled and grated 30g roasted peanuts To garnish: Sliced red chilli 3 spring onions, tops sliced Method To make the sauce, add the soy sauce, hoisin sauce, vegetable oil, honey, vinegar, chilli flakes, water and 2 tsp of cornflour to a small bowl, combine well and set aside. Place the diced chicken thighs in a bowl. Add 2 tsp of cornflour, a pinch of salt and black pepper and stir to coat the chicken pieces evenly. Heat a non-stick frying pan and add 1 tbsp of vegetable oil. Add the chicken and fry 4-5 minutes until browned evenly, then remove from the pan and rest on a plate on a sheet of kitchen paper. Into the same pan, add 1 tbsp of vegetable oil followed by the chopped red pepper and celery and fry for 2-3 minutes until starting to brown. Add the garlic and ginger and fry for another 2 minutes. Add the chicken back into the pan followed by the peanuts and the sauce and stir. Allow to cook on a low heat for 2 minutes until the sauce has thickened. Serve with some steamed rice and garnish with some sliced red chilli, if desired, and sliced spring onions.
RTÉ News
25-05-2025
- Entertainment
- RTÉ News
Chorizo-crusted cod tray bake with air-fryer wedges and green goddess dressed salad
Mark Moriarty: Cook Like a Chef airs Wednesdays at 8pm on RTÉ One. Ingredients Serves 4 800g cleaned skinned cod fillets 100g breadcrumbs - from stale bread 150g chorizo 3 tbsp olive oil 1 tbsp smoked paprika 50g grated parmesan Zest of half a lemon 6 rooster potatoes 2 tbsp vegetable oil 2 tbsp all-purpose seasoning 200g mixed salad leaves For the green goddess dressing: 3 tbsp basil pesto 1 tbsp mayonnaise 1 tbsp crème fraiche Juice and zest of half a lemon Salt and black pepper To garnish: Lemon wedges Method Begin by preparing the cod. Lightly salt the cleaned fillet on both sides and place in the fridge for 1 hour. After an hour, remove the fish and pat dry. Cut into 8 x 100g portions. To make the chorizo crust, peel and dice half the chorizo and cook in a non-stick pan with the olive oil until soft and broken down. Add the chorizo and oil to a bowl with the breadcrumbs, smoked paprika, parmesan and lemon zest. Season with salt. To make the air fryer wedges, cut the potatoes into thick wedge shapes and place in a bowl. Add the all-purpose seasoning and coat the wedges evenly before adding the vegetable oil. Cook for 22 minutes at 200c in the air fryer, shaking every 5 minutes. Preheat the oven to 180c. Place a sheet of baking parchment on a tray. Dredge the cod portions through the flavoured breadcrumbs before placing on the tray, leaving space between each piece of cod. Cut the remaining chorizo into thick chunks and add to the tray along with any remaining breadcrumbs. Cook for 15 minutes until the fish is cooked through and the breadcrumbs have gone golden brown. While the fish and wedges cook, assemble your salad. Mix the pesto, mayonnaise, crème fraiche and lemon juice and zest and lightly dress the salad leaves. Season with salt and black pepper before serving stacked on a large plate. Remove fish from the oven, add the crispy wedges to the tray, and serve to share alongside the dressed salad.
RTÉ News
22-05-2025
- Entertainment
- RTÉ News
Cook Like a Chef: Cullen skink
Mark Moriarty: Cook Like a Chef airs Wednesdays at 8pm on RTÉ One. Ingredients Serves 4 500g cleaned cod fillet, diced into chunks 500g cleaned mussels 1 litre milk 70g butter 70g flour 300ml white wine 1 onion, finely diced 2 cloves garlic, sliced 4 rooster potatoes ½ chicken stock cube Zest and juice of half a lemon 1 tsp Dijon mustard Chopped green herbs, to garnish Olive oil, to garnish Salt Drizzle of pesto Method Begin by poaching your potatoes and fish. Place a medium-sized sauce pan on a low heat and add the milk and stock cube. Peel and chop your potatoes into thumb-size chunks. Place the potato and cod into the milk and gently simmer for 15 minutes until the potato is just soft and cod cooked through. Carefully remove the potato and cod from the liquid and reserve for later. Keep the liquid warm for making the soup base. Place a pan on the heat and allow it to get smoking hot. Add the cleaned mussels and the white wine before covering with a lid and cooking over the high heat for 1 minute until the mussels open. Strain the liquid from the pan into the milk base, and pick the mussel meat, discarding the shells. Quickly wipe your pan clean and return to a medium heat. Add the onion and garlic along with the butter, and sweat for 2 minutes until softened. Now add the flour and cook for a further minute before increasing the heat and adding the cooking liquids. Bring this to the boil, whisking all the time, until it forms a soup consistency. Return the cod, potatoes, and picked mussels to the soup before seasoning with salt, lemon juice, lemon zest and Dijon mustard.
