Alanna Moffitt from Blacklion Co. Cavan started at Neven Maguire’s Macnean House and Restaurant 😀
Pan-fried Fish with Tomato & Basil Hollandaise by Scarlett & Tamsin Allen @ballymaloecookeryschool @rtetoday
Pan-fried Fish with Tomato & Basil Hollandaise by Scarlett & Tamsin Allen @ballymaloecookeryschool
Recipe, Method & Chef’s Top Tip below 👇
For all of the Today Show recipes and hundreds more please visit RTE.ie/Food
Golden flaky fish topped with a rich buttery hollandaise, lifted with sweet tomato, fresh basil and lemon 🍋 Perfect for a spring supper or an impressive weekend lunch.
Ingredients 🛒
4 flat fish fillets (John Dory, plaice, sole, brill or turbot)
100g plain flour
Salt & black pepper
25g soft butter
Tomato & basil hollandaise:
2 egg yolks
1 tbsp water
110g butter, cubed
2 tomatoes, chopped
A few basil leaves, chopped
Squeeze of lemon juice
Boiled asparagus:
16 asparagus spears, trimmed
Pinch of salt & pepper
Method 👩🍳
1. Pat fish dry, dip in seasoned flour and shake off excess.
2. Heat a frying pan until very hot. Butter one side of each fillet and place butter-side down. Cook until golden, flip and cook the other side.
3. For hollandaise, place egg yolks and water in a saucepan over low heat. Add butter cubes a few at a time, whisking constantly until thick and glossy.
4. Remove from heat, stir in tomatoes, basil, lemon juice and a little salt.
5. Boil asparagus in salted water for 2–4 mins until just tender, then drain.
6. Serve fish on warm plates with asparagus and spoon over the warm hollandaise.
Chef’s Top Tip ⭐
The secret to hollandaise is gentle heat — if the pan feels too hot to touch, it’s too hot for the eggs. Keep whisking for that perfect velvety finish!
Save this for your next dinner party, and tag someone who’d love this 🍽️💛
#TodayShow #RTEFood #IrishFood #HomeCooking #FishRecipe
16h
Chocolate Mousse & Strawberry Coulis by Scarlett & Tamsin Allen @ballymaloecookeryschool @rtetoday
- This 3-ingredient chocolate mousse looks fancy but is unbelievably easy 🍫✨ Rich, airy, indulgent and perfect when you need a last-minute dessert that still feels special. Swipe for that dreamy spoonful 😍
Chocolate Mousse & Strawberry Coulis by Scarlett & Tamsin Allen @ballymaloecookeryschool
@ballymaloecookeryschool
Recipe, Method & Chef’s Top Tip below 👇
For all of the Today Show recipes and hundreds more please visit RTE.ie/Food
Light-as-air chocolate mousse with deep cocoa flavour, paired with a bright fresh strawberry coulis for the ultimate sweet finish 🍓 Perfect for date night, dinner parties or an easy weekend treat.
Ingredients 🛒
Chocolate mousse:
2 egg whites
50g dark chocolate (55%)
1 tbsp caster sugar
Strawberry coulis:
150g fresh strawberries, hulled
1 tsp caster sugar
1 tsp lemon juice
Method 👩🍳
1. Melt the dark chocolate in a heatproof bowl over a pan of simmering water. Leave to cool slightly.
2. In a separate bowl, whisk egg whites to soft peaks. Add the sugar and whisk again until stiff and glossy.
3. Gently fold the melted chocolate into the egg whites using a spatula, keeping as much air in the mixture as possible.
4. Spoon into serving glasses and chill for 1–2 hours until set.
5. For the coulis, blend the strawberries with sugar and lemon juice until smooth.
6. Spoon or drizzle the strawberry coulis over the mousse just before serving.
#TodayShow #RTEFood #IrishFood #EasyDesserts #ChocolateMousse14h
Mags Roche making Jim McDermott’s tea brack with Dáithí looking on @RTEtoday
Mags’ apple and blackberry pie: Today @RTEfood
Ingredients
- 6 pink lady apple
- 500g frozen blackberries
- 100g caster sugar
- Juice and zest one lemon
Pastry
- 400g plain flour
- 250g butter
- 200g icing sugar
- Teaspoon salt
- 3 egg yolk
- Water splash
Method
- Cook apple until soft in a pan, add blackberries when apples are nearly cooked.
- Mix together. Add juice and zest lemon. Let cool.
Pastry
- Rub together the flour and butter until crumble like.
- Mix in icing sugar, salt, and egg.
- Don’t over mix, rest in the fridge for 1 hour.
- Oil or butter your dish
- Line a tray. Or muffin tray with pastry
- Fill with apple and blackberry mix.
- Top the pie with more pastry
- Egg wash the top of the pastry, and cook in the oven 180degrees for 28 mins, until pastry is golden.
- Let cool and serve with fresh cream Or custard.
Sharon Hearne Smith’s Porridge Bread is SO easy to make! @RTEToday
Food Stylist & Writer
Sharon Hearne Smith’s Sesame Seed Porridge Bread from Today with Maura and Dáithí.
Ingredients
This is an unusual bread recipe, based on porridge oats and yoghurt instead of flour and water. It is quick, easy and virtually foolproof to make.
Use any selection of seeds you prefer instead of sesame seeds, or omit them altogether for a plain bread. Alternatively, add other flavours like nuts and dried fruits or sundried tomatoes and basil or a swirl of pesto would be delicious too. This bread stays quite moist and fresh for a few days stored in an airtight container.
Makes: 1 loaf (about 12 slices)
- Sunflower oil for greasing
- 500g tub natural yoghurt
- 100ml milk
- 2 tbsp olive oil
- 2 tbsp sesame seeds + extra for sprinkling
- 2 tsp bicarbonate of soda
- 2 x 500ml yoghurt tubs of porridge oats (or 400g)
- butter for serving, optional
Method
- Preheat the oven to 200C (fan 180C), 400F, Gas Mark 6. Grease a 1Lb loaf tin (approximately 3 x 5 x 7 inch) with parchment paper and grease again.
- Scoop the yoghurt into a large bowl. Add the milk, oil, sesame seeds and bicarbonate of soda and mix until well blended.
- Fill a clean and dry yoghurt tub with oats and tip them in. Repeat with a second tub of oats. Alternatively, weigh out 400g of oats on a scales.
- Mix everything together until well blended.
- Spoon into the prepared tin, spreading the top level. Scatter a small handful of sesame seeds on top.
- Bake for 45 minutes or until golden brown and a skewer comes out clean when pierced in the middle.
- Remove from the tin and return the loaf to oven, directly on the shelf, for another 5 minutes to dry out the crust.
- Remove and leave to cool on a wire rack. Cut into slices and serve spread with a little butter if liked.
Sharon Hearne Smith’s Porridge Bread is SO easy to make! @RTEToday
Food Stylist & Writer
Sharon Hearne Smith’s Sesame Seed Porridge Bread from Today with Maura and Dáithí.
Ingredients
This is an unusual bread recipe, based on porridge oats and yoghurt instead of flour and water. It is quick, easy and virtually foolproof to make.
Use any selection of seeds you prefer instead of sesame seeds, or omit them altogether for a plain bread. Alternatively, add other flavours like nuts and dried fruits or sundried tomatoes and basil or a swirl of pesto would be delicious too. This bread stays quite moist and fresh for a few days stored in an airtight container.
Makes: 1 loaf (about 12 slices)
- Sunflower oil for greasing
- 500g tub natural yoghurt
- 100ml milk
- 2 tbsp olive oil
- 2 tbsp sesame seeds + extra for sprinkling
- 2 tsp bicarbonate of soda
- 2 x 500ml yoghurt tubs of porridge oats (or 400g)
- butter for serving, optional
Method
- Preheat the oven to 200C (fan 180C), 400F, Gas Mark 6. Grease a 1Lb loaf tin (approximately 3 x 5 x 7 inch) with parchment paper and grease again.
- Scoop the yoghurt into a large bowl. Add the milk, oil, sesame seeds and bicarbonate of soda and mix until well blended.
- Fill a clean and dry yoghurt tub with oats and tip them in. Repeat with a second tub of oats. Alternatively, weigh out 400g of oats on a scales.
- Mix everything together until well blended.
- Spoon into the prepared tin, spreading the top level. Scatter a small handful of sesame seeds on top.
- Bake for 45 minutes or until golden brown and a skewer comes out clean when pierced in the middle.
- Remove from the tin and return the loaf to oven, directly on the shelf, for another 5 minutes to dry out the crust.
- Remove and leave to cool on a wire rack. Cut into slices and serve spread with a little butter if liked.
Kevin Dundon’s chicken fajitas: @rte Today
Updated / Tuesday, 24 Mar 2026 18:36
Celebrity Chef
Ingredients
Serves 4
- 1 tbsp. smoked paprika
- 1 tsp. ground coriander
- 1 tsp. ground cumin
- 1 tbsp. dried oregano
- ½ tsp. chilli powder
- 1 tbsp. oil
- 400g chicken filet, sliced
- 1 red onion, diced
- 1 green chilli or jalapeno pepper, chopped
- 1 red pepper, sliced
- 2 garlic cloves, chopped
- 2 tbsp. lime juice zest
To serve
- 2-4 soft tortillas, warmed
- 4 tbsp sour cream
- 2-4 tbsp guacamole
- 2 large tomatoes, diced
- 50g grated cheese
- 3 tbsp. fresh coriander, chopped
- Salt and pepper
Method
1. First, prepare the spice mix. In a small bowl, combine the smoked paprika, ground coriander,
2. ground cumin, dried oregano, salt and chilli powder. Stir and set aside.
3. Preheat a large sauté pan over medium heat. Add a drizzle of oil and add the chicken pieces and sprinkle with the spice mix. Cook stirring for 4-6 minutes, depending on the size of the dices.
4. Then, add the peppers, chilli, onions, and garlic. Continue to sauté for 2-3 minutes until just cooked through and the vegetables are just softened.
5. Remove from the heat, drizzle over the lime and check the seasoning for spices, salt and pepper.
6. Serve in warm tortillas with a spoonful of sour cream, and guacamole on the tortilla, some diced tomato, grated cheese and fresh coriander leaves. Enjoying while hot.
Kevin Dundon’s chicken fajitas: Today
Updated / Tuesday, 24 Mar 2026 18:36
Celebrity Chef
Ingredients
Serves 4
- 1 tbsp. smoked paprika
- 1 tsp. ground coriander
- 1 tsp. ground cumin
- 1 tbsp. dried oregano
- ½ tsp. chilli powder
- 1 tbsp. oil
- 400g chicken filet, sliced
- 1 red onion, diced
- 1 green chilli or jalapeno pepper, chopped
- 1 red pepper, sliced
- 2 garlic cloves, chopped
- 2 tbsp. lime juice zest
To serve
- 2-4 soft tortillas, warmed
- 4 tbsp sour cream
- 2-4 tbsp guacamole
- 2 large tomatoes, diced
- 50g grated cheese
- 3 tbsp. fresh coriander, chopped
- Salt and pepper
Method
1. First, prepare the spice mix. In a small bowl, combine the smoked paprika, ground coriander,
2. ground cumin, dried oregano, salt and chilli powder. Stir and set aside.
3. Preheat a large sauté pan over medium heat. Add a drizzle of oil and add the chicken pieces and sprinkle with the spice mix. Cook stirring for 4-6 minutes, depending on the size of the dices.
4. Then, add the peppers, chilli, onions, and garlic. Continue to sauté for 2-3 minutes until just cooked through and the vegetables are just softened.
5. Remove from the heat, drizzle over the lime and check the seasoning for spices, salt and pepper.
6. Serve in warm tortillas with a spoonful of sour cream, and guacamole on the tortilla, some diced tomato, grated cheese and fresh coriander leaves. Enjoying while hot.
Rachel Allen’s pan-fried fish with herb butter, asparagus, new potatoes: @RTEToday
Celebrity Chef
Rachel Allen’s pan-fried fish with herb butter, asparagus, new potatoes.
Ingredients
Serves: 4-6
For the herb butter:
- 50g soft butter
- 1 tablespoon chopped herbs such as dill, fennel, chives, parsley
- A squeeze of lemon juice
- Salt and pepper
For the pan-fried fish:
- 4 fillets of flat fish, such as John Dory, plaice, sole, brill or turbot, or part of a round fish fillet, like salmon, cod, grey mullet, etc. (allow 175g for a main course and 75g for a starter)
- Approximately 4 tablespoons flour
- Extra virgin olive oil or soft butter
- A pinch of sea salt flakes and freshly ground black pepper
Method
- Dry the fish fillets on kitchen paper.
- Season on both sides with sea salt flakes and freshly ground black pepper.
- Heat a cast iron or non-stick frying pan on a high heat until smoking. Add a dash of olive oil and put in the fish fillets.
- OR you can dust the fillets with seasoned flour then spread some soft butter over one side.
- Place buttered side in the pan first. Turn when golden on one side, then cook again until golden on the other side.
- Place a couple of slices of herb butter over each fillet and serve immediately with asparagus and boiled new potatoes.
Foodaware 