Off Duty Chef: Bringing It Home
Food From the Ground Up
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 at 12:15 PM, Friday 30 January. (Subtitles, repeat.)
Topics
Leisure hobbies
Cooking