Latest news with #MarkMoriarty
RTÉ News
19 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.
Irish Independent
28-05-2025
- Entertainment
- Irish Independent
Today's top TV and streaming picks: A Good Girl's Guide to Murder, Brave New World and The Doorman
Mark Moriarty: Cook Like a Chef RTÉ One, 8pm On the menu tonight is a slow-roast pork belly with crispy roast potatoes and a fennel and orange salad. Then it's on to something sweet – an Amalfi-inspired lemon, olive oil and pistachio cake served with cool yoghurt. A Good Girl's Guide to Murder RTÉ2, 9pm Against her better judgement, Pip seeks out a calamity party with hopes of tracking down the drug dealer Max told her about. Uncharted with Ray Goggins RTÉ One, 9.35pm Paralympian Ellen Keane and Camogie star Ashling Thompson travel to Bolivia where they meet Ray and embark on a seven-day challenge. It involves negotiating raging rivers, trekking through wild jungle and traversing glaciers and snowfields. The Doorman Channel 4, 2.40am Ruby Rose stars as a former US marine sergeant working as a guard in a New York apartment building about to undergo renovations. With most of the tenants having moved out, ruthless art thief Victor Dubois (Jean Reno) moves in, believing that something valuable is hidden there. Brave New World Disney+, streaming now Meeting newly elected President Thaddeus Ross (Harrison Ford), Captain America/Sam Wilson (Anthony Mackie) must race against time to uncover a sinister plot before the world plunges into chaos. F1: The Academy Netflix, streaming now In the struggle to reinstate a female driver on the Formula 1 grid, 15 young women are pushing the envelope. For similar viewing, but dramatised, we have Gran Turismo, which landed yesterday on Netflix, while Motorheads is now available via Prime Video. Cold Case: The Tylenol Murders Netflix, streaming now Chicago, 1982. Several cyanide-laced Tylenol capsules randomly resulted in at least seven deaths. Understandably, it ignited a countrywide panic in the United States, leading to one of the biggest criminal investigations in the nation's history. This striking documentary, from executive producer Joe Berlinger (Cold Case: Who Killed JonBenét Ramsey, Conversations with a Killer: The Ted Bundy Tapes) and directors Yotam Guendelman and Ari Pines (Shadow of Truth, Buried), revisits the terrifying crime that destroyed the country's faith in the safety of commonplace brands. Were these horrifying fatalities the work of a single psychopath, or was it just a convenient scapegoat in a larger conspiracy and possible cover-up? The case that transformed the bestselling medication in the world into a terrible symbol and permanently altered public perception of the items in people's medicine cabinets is revisited through this three-part series. Surviving The Tunisia Beach Attack Prime Video, streaming now In 2015, a single shooter killed 38 people in less than 40 minutes. Ten years later, survivors talk about their struggle for survival and the tragedy's lingering effects. Clarkson's Farm Prime Video, streaming now Be it for inheritance tax purposes or just a pure latent love of land, Clarkson is back. After wrapping up series three, the Diddly Squat crew return to find Kaleb touring the country and Lisa launching a new product line. This means Clarkson is left to 'manage it all'. Poor lamb. Air Force Elite: Thunderbirds Netflix, streaming now Experience the thrill (albeit second-hand) of flying with the US Air Force's Thunderbirds, witnessing the intense training, risks and dedication required to be part of this elite American institution who, essentially, do doughnuts in the sky and make Mother Nature cry. That's my two cents, anyway. Fountain of Youth AppleTV+, streaming now Estranged siblings John Krasinski and Natalie Portman go on a high-stakes global heist to find the legendary fountain, unlocking secrets that could grant immortality. Yep, you read that correctly. It also stars Domhnall Gleeson, Eiza González and Stanley Tucci. Also on Apple, we have Deaf President Now, which explores a pivotal but often overlooked civil rights movement. Fear Street: Prom Queen Netflix, streaming now Bit of an arbitrary time of year for slasher fare, but here we are. The 1988 prom at Shadyside High is a battleground as the dominant It Girls plot to win the title. However, the competition becomes lethal as candidates begin to die. Forget You Not Netflix, streaming now As a stand-up comedian and part-time convenience store employee, Cheng Le-le (Hsieh Ying-xuan) is finding that work/life balance tricky. If you throw her marital woes and her father's memory lapses into the mix, she's a woman on the brink.
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.
RTÉ News
10-05-2025
- Entertainment
- RTÉ News
Mark Moriarty on making the most out of your pantry staples
Mark Moriarty: Cook Like a Chef airs Wednesdays, 14 May, at 8pm on RTÉ One. Every year, between TV shows, cookbooks, columns, commercial work and special events, chef Mark Moriarty comes up with approximately 320 recipes. Which is to say, he knows a thing or two about tackling the endless cycle of making lunches and dinners to suit a variety of tastebuds. With his new show, Cook Like a Chef, he hopes to share his trade secrets and get the nation cooking smarter: "We're trying to treat the home kitchen like I would the restaurant kitchen". Far from making dinner times an anxiety-filled circus à la The Bear, Moriarty says he will be showing people how to make cost-effective decisions and time-saving tricks the way a business would. "Here's how you turn seven ingredients into three wildly different dishes, making sure we don't waste a cent of anything, which is what would have been drilled into me over years and years of working in kitchens." Unlike some cookery shows, which may have you searching speciality stores for unusual seasonings, this series is all about using basics: potatoes, butter, cream, and the few bits and bobs in your spice rack. Looking at the previous year's supermarket statistics, Mark uncovers the nation's most popular picks and uses them as inspiration for his recipes. "It's chicken breasts, dry pasta, potatoes, carrots," he lists. "It means, no matter what I cook, I know that people actually have these ingredients in their fridge, so it's going to be relevant to everyone watching." As well as using up pantry staples, Mark hopes to inspire viewers to use those often-bought but rarely-used well ingredients that lurk inside our kitchen cabinets. "What makes restaurant foods so great is the little touches at the end - the dash of vinegar or lemon in the sauce or the grind of pepper on the meat," he adds. With these simple recipes, that bottle of Dijon mustard or bottle of balsamic vinegar will finally be put to good use. Each week's episode will feature two hearty main courses along with one smaller dish that aims to use up any leftovers that may otherwise end up in the bin. "It's the kind of recipe that will use up that last chicken breast and the wilting herbs in the bottom of your fridge," he explains. "In the restaurant, that would always be turned into staff food because you just can't afford to waste anything." The first episode, which airs on Wednesday, 14 May, will feature a speedy Mongolian stir-fried beef mince followed by flaky Argentinian-style empanadas, and a Tart pissaladière, layering savoury pastry with sweet caramelised onions, olives, and cheese. As well as cutting down on food waste, Moriarty hopes that these recipes will help home cooks cut down on time in the kitchen. "In the first episode, we fry off Mongolian stir-fried beef with rice that I throw into a steamer in a Pyrex bowl and then forget about it for 20-25 minutes. That's a good time-saving hack. "Then, with the leftover mince, I grated some cheese into it and rolled it into puff pastry from the freezer and baked them off - little Argentenian empanandas - and then they went into the fridge because they can be used for lunches in the school box or going to work the next day." "You're batch cooking the mince and getting two great meals out of it". That's one very smart shop.
