Off Duty Chef: Bringing It Home
Season 1 Episode 3 of 6
Mark Moriarty's first recipe is a springtime brunch of seasonal asparagus and perfectly poached eggs on sourdough with chilli oil. The chef gives tips on creating a tomato sauce that he serves with pasta. To finish he cooks a French classic apple tart tatin, served with a luscious caramel and a scoop of vanilla ice cream
Off Duty Chef: Bringing It Home airs on RTE One +1 at 9:30 PM, Tuesday 9 September. (Subtitles, repeat.)
Topics
Leisure hobbies
Cooking