Ireland AM Cookery

INGREDIENTS - 200g Black Pudding cut into cubes - 50g Plain Flour - 4 Large Potatoes, peeled and grated - 1 Egg, beaten - Pinch of Bread Soda, sieved - Salt and Pepper - Oil for frying - Ingredeints for Hollandaise Sauce - 125g butter - 2 egg yolks - ½ tsp white wine vinegar - lemon juice - cayenne pepper - For the eggs and Garnish - 8 poached eggs (Poached in 1pint of water and 2tbls of vinegar and a pinch of salt - 4 slices of smoked streaky bacon grilled

(Serves 6) Ingredients: 6 Large Eggs 110g Granulated Sugar 500mls Milk 500mls Whipping Cream 10mls Pure Vanilla Extract 1/4 teaspoon Ground Cinnamon 1/4 teaspoon Ground Nutmeg

Ingredients: - 1 Sheet of shop bought, ready rolled puff pastry - Handful of cherry tomatoes, sliced in half - ½ a red onion, sliced - 3 tablespoons of pesto (homemade is best) - 1 log of goats cheese - 1 egg, whisked to glaze.

Chef: Charlo The Chef (serves 8-10) Ingredients: For the cake: - 3 Eggs - 80g Plain Flour, sifted - 80g Caster Sugar - 2 tbsp Cocoa Powder - ½ tsp Baking Powder For the filling and icing: - 50g Butter - 150g Belgian Dark Chocolate Chips - 1 tbsp Golden Syrup - 300ml Double Cream - 200g Icing Sugar, sifted - 1 packet Oreo biscuits, crushed - Icing sugar & Holly sprigs to decorate

Make the most of this frosty weather by enjoying this adorable Siúcra x Catherine Fulvio’s Snowman Chocolate Biscuit Cake. Fun to make and even more fun to enjoy with all the family as a sweet treat after any festive meal. Almost too cute to eat….almost.

You just can’t beat the traditional Christmas turkey. Everyone’s perspective is different with regard the stuffing but I think it is fine to stuff the actual bird. However I want to remind you to ensure that the turkey is completely cold before you stuff the bird (unless you are cooking the turkey immediately).

Its the most wonderful time of the year but its also the most wonderful time of the week because our baking queen Catherine Leyden is in the kitchen this morning with a festive treat perfect for all the kids to get involved with. We're making gingerbread men!

Chef: Martin O’Donnell from the Twelve Hotel in Barna, Co Galway. (Serves 4) Ingredients: Shop bought puff pastry, defrosted Leftover turkey, ham and stuffing

Ingredients: - 1 x Goose (we are using a 4kg bird) - 1 carrot, roughly chopped (unpeeled) - 1 onion, quartered (unpeeled) - Salt and Pepper - Glug of Rapeseed Oil

Ingredients: For the spiced beef: - 1 teaspoon cloves 2 teaspoon of allspice - 50 grams brown sugar - 1 teaspoon salt - 1 teaspoon juniper berries - 1 teaspoon cracked black pepper - 1.5 kg silverside of beef For the Baby potato and gherkin salad: - 1 kg baby potatoes scrubbed - 3 tablespoon mayonnaise - 5 tablespoon soured cream - Salt / pepper to taste - 1 teaspoon Dijon mustard - 6 gherkins slice - 1 shallot finely diced - Handful of fresh washed leaves

JOE'S CHRISTMAS CHERRY, PEAR AND MULLED WINE TRIFLE Ingredients 1 orange, peel only, white pith removed 1 lemon, peel only, white pith removed 1 tbsp grated ginger 1 cinnamon stick 2 Vanilla Pods 2 cloves 100ml vodka 6 cardamom pods 300ml port 600ml red wine 160g caster sugar 25g sheet gelatine, 6 pears, 40 amaretti cherries 400g fresh custard 5oo ml, whipped until soft peaks form when the whisk is removed handful flaked almonds, toasted, to decorate

Chicken& Mushroom Filling 2 each Chicken Breast 200-220g 100g Wild Mushroom cut into medium pieces 2 tbsp Olive Oil 2 x 75g Butter 2 tbsp. Plain Flour 350ml Water 1 pot Chicken Bouillon 150ml Double Cream 1/4 tsp. Rosemary Finely chopped 2 tbsp. White Onion Finely Chopped 1/2 clove Garlic 125ml White Wine 2 Tbsp. Chives Chopped Cracked Black pepper & Salt Parsley Sprigs to Garnish

Festive Mince Pies Ingredients: 225g/8oz Odlums Cream Plain Flour 125g/4oz Shamrock Golden Caster Sugar 100g packet Shamrock Ground Almonds 125g/4oz Butter or Margarine (room temperature) 1 Egg (beaten) A little water, if necessary 450g/1lb Jar Mincemeat Icing sugar

The firefighting chef Paul Knapp joins us to make a meat free Christmas wellington.

Edward Hayden joins us and today it's all about the glazed ham.

We've all probably indulged a little bit too much over Christmas so it's time for a healthy start to the New Year!