Fáilte chuig Tí Ruairí!

3. Sri Lankan Chicken and Tomato Curry (BBC Good Food Magazine, May 1996)

4 chicken breasts
2 cloves
1 tsp chilli powder
1 tsp ground cumin
1 tsp ground coriander
1/2 tsp turmeric
2 tsp paprika
1 tsp salt
2 tsp wine vinegar
1 cinnamon stick
3 tbsp oil
1 onion, finely chopped
curry leaves
1/2 stem lemon grass
1" cube ginger, grated
2 garlic cloves, chopped
1 fresh green chilli, chopped
1 can tomatoes
1/4 pt coconut milk
juice of 1/2 lime
fresh coriander to garnish

Crush cardamoms and cloves, stir in chilli, coriander, cumin, turmeric, paprika, salt and vinegar. Mix and rub into the chicken breasts. Add cinnamon stick. Leave 30 minutes or longer.

Heat oil, fry onion gently for 5 minutes. Add curry leaves, lemon grass, ginger and chilli. Cook for 3 minutes. Add chicken and cook for 3 minutes. Add tomatoes and coconut milk, bring to a boil and simmer gently for 25-30 minutes. Sprinkle on lime juice and coriander leaves to garnish.

2. Chicken Breasts with Shallots, Orange Juice and Horseradish Sauce.(BBC Good Food Magazine 1995)

2 oranges
1 tbsp flour
4 chicken breasts
1 oz butter
1tbsp sunflower oil
12 shallots, peeled and larger ones halved
2 tbsp dry sherry
4 oz crême fraiche
1 tbsp horseradish sauce
1 tbsp chopped tarragon

Grate the zest from one orange, mix with the flour and some salt and pepper. Coat chicken breasts with mixture. Squeeze the juice from both oranges (do NOT use commercial orange juice unless it is genuine fresh orange juice!).

Heat the butter and oil together and fry shallots gently until they are soft. Remove shallots. Add chicken, brown on both sides, stir in orange juice and sherry. Bring to a bubble and then simmer for 10-12 minutes, covered, until the chicken is cooked.

Return shallots, add crême fraiche, horseradish and seasoning. Stir well and simmer gently for a few minutes. Stir in tarragon. Serve with potatoes and something green (broccoli or green beans work well).

1. Linguine with Lemon, Garlic and Thyme Mushrooms (Nigella Lawson, Nigella Express)

225g chestnut mushrooms
80ml extra virgin olive oil
1x15ml tbsp Maldon salt or 1½ tsp table salt
1 small clove garlic, crushed
zest and juice of 1 lemon
leaves from 4 sprigs of fresh thyme
500g linguine
1 bunch fresh parsley, chopped
2-3 tablespoons freshly grated parmesan (more if you like)
freshly ground pepper

1. Slice the mushrooms very thinly and put them in a large bowl with the oil, salt, crushed garlic, lemon juice and zest and thyme.

2. Cook the pasta and drain loosely - don't shake out QUITE all the water!

3. Add to mushroom mixture and toss well. Then add parsley, cheese and pepper to taste. Toss well again. Eat.