Kevin shows his audience how to prepare the perfect Christmas dinner: smoked salmon gateau, twice-stuffed turkey, marmalade glazed ham, pork rack with apple compote, cranberry and chestnut sprouts and to finish, very cherry tiramisu.
Kevin serves up a warming courgette and almond soup followed by a rack of Wexford lamb with an Asian twist served with a potato rosti. Plus, caramelized apple chutney; dandelion salad with bacon and poached eggs; and orange marmalade pudding.
Kevin prepares a caramelized Dunmore East scallop tart served with a simple rocket salad; warm roasted garlic cottage pie; quick orzo pasta risotto; and sourdough bread. Finally, a heather-infused buttermilk pannacotta with honey.
Kevin serves up a crock of Kilmore Quay mussels with bacon in white wine. Next it's chicken thighs with Asian stuffing and a sticky teriyaki glaze followed by Hasselback potatoes; cherry tomato and roasted garlic soup; and a Kinky Eton mess served with basil oil.
Kevin goes back in time with this week's menu as he cooks up a smoked chicken terrine. Fresh leeks from the garden are used with some delicious Gubbeen cheese for an indulgent potato gratin. Kevin prepares freshly caught trout wrapped in cured bacon with an almond butter sauce. Next it's a tasty wild garlic pesto. Finally, Kevin celebrates the summer's lovely bounty with a frozen yogurt gelato served with a berry compote.
Kevin starts with a lobster dish served with a mustard cream sauce and seared fillet of beef and blue cheese salad. Next, potato with a pie crust—a completely different way of serving Ireland's national vegetable. Then a quick and simple Waldorf salad. Finally, Kevin shares his mom's recipe for traditional apple pie.