With a collection of classic recipes using familiar ingredients, Mark creates something truly memorable and affordable over the two shows, designed with both first timers attempting Christmas dinner and the seasoned pros in mind! The first episode Traditional Christmas airs on Monday 19 December at 6.30pm, followed by Contemporary Christmas on Tuesday 20 December at 6.30pm on RTÉ One.
Having worked as a professional chef in some of the world’s top kitchens for over a decade, Mark has served up his fair share of Christmas dinners. With his wealth of experience, he will share the trade secrets he has learnt over the years and how you can use these at home when cooking that meal of the year! With tips on time saving, using pre-made ingredients, planning ahead, plus recipes for leftovers, the series will be a great culinary companion in the kitchen this Christmas.
Mark’s signature presentation skills are again a key part of these special episodes as he shows us how to “plate up”, something which is often an afterthought in the home kitchen but as he says, “if you’re going to all the effort in the kitchen, don’t scrimp on presentation at the end!” Across both episodes, Mark will be bringing back his popular “How To Perfect” segments with handy tips on how to prepare the Christmas turkey and what variety of potato is best in class for roasties!
Episode One: Traditional Christmas will feature a classic Christmas menu, packed with his much-loved techniques and tips for a traditional spread.
Episode One Recipes:
Cheesy mushroom vol-au-vents with salsa verde for starters, a classic roast turkey crown with roasted carrots and stuffing for mains and to finish, an overnight sticky toffee Christmas pudding. He’ll also be showing us his “best sandwich of the year” using leftovers.
Episode Two: Contemporary Christmas will focus on a festive menu with a modern twist. He’ll also be sharing some tips on how to create delicious and quick snacks for guests.
Episode Two Recipes:
Salmon gravadlax served on toasted brioche with fennel slaw, spiced beef short-rib served with roast potatoes with feta and coriander, and to finish a decedent mincemeat custard tart.
Ends
Mark Moriarty: Off Duty Chef Christmas will broadcast in December date tbc
Further information:
Deirdre deirdre@lhpublicity.ie 0872210550 / Lindsey lindsey@lhpublicity.ie 087 2562835