This recipe combines potato cakes with poached eggs, grilled bacon and a tasty Mojo sauce to make a really good supper dish. The element of this dish that really sets it apart is the Mojo sauce (pronounced Moho) which originates from the Canary
In order to get the best flavour from the pork chops leave them to marinate for at least 15 minutes or if you have time, overnight. This recipe is a great way to jazz up pork chops and is the perfect Moroccan meal when served alongside some cous
The smell from this dish alone will have your mouth watering. The apple and ginger are a winning combination and they really give the pork chops serious flavour. Served alongside colcannon and roast vegetables this dish is the perfect midweek meal.
In order to get the best flavour from the pork chops leave them to marinate for at least 15 minutes or if you have time, overnight. This recipe is a great way to jazz up pork chops and is the perfect Moroccan meal when served alongside some cous
Let's Cook with Neven Maguire: Glazed Loin of Bacon with Pea and Potato Mash
This week's theme is Food on the Go and perfect for popular TV presenter Daithi O'Shea who is a very busy man, commuting from Galway to Cork almost every day to present the Today show. Daithi likes cooking, but has very little time, so Neven shows
In order to get the best flavour from the pork chops leave them to marinate for at least 15 minutes or if you have time, overnight. This recipe is a great way to jazz up pork chops and is the perfect Moroccan meal when served alongside some cous
This recipe combines potato cakes with poached eggs, grilled bacon and a tasty Mojo sauce to make a really good supper dish. The element of this dish that really sets it apart is the Mojo sauce (pronounced Moho) which originates from the Canary
The smell from this dish alone will have your mouth watering. The apple and ginger are a winning combination and they really give the pork chops serious flavour. Served alongside colcannon and roast vegetables this dish is the perfect midweek meal.
