National President Mary D’Arcy on RTÉ Today Show
On Wednesday the 19th of March 2025, ICA National President Mary D’Arcy joined Dáithí Ó Sé and Maura Derrane in the Today show kitchen.
Madam President spoke with Dáithí and Maura about the history and importance of the ICA while she wowed them with her culinary skills.
If you missed Madam President’s segment on the show, you can catch up via the RTÉ Player at the 27:30 minute mark for her baked chicken curry, and at 1:21:10 for her delicious roulade.
Checkout Mary’s recipes below.
Easy Baked Chicken Curry by Mary D’Arcy
For all of the Today Show recipes and hundreds more please visit RTE.ie/Food
Ingredients
1 large Carrot,
1 Courgette,
1 Small Onion,
2/3 stalks Celery,
Half a small Butternut Squash,
1 Sweet Potato,
2 large Chicken Breasts or 5 boneless Chicken Thighs,
Mild Curry Paste – 2 heaped dessert spoons,
1 vegetable stock cube,
1 400g tin Coconut Milk,
250g Tomato Passata,
1 400g tin Chickpeas, drained and rinsed,
Method
Chop all the vegetables into even large dice and place in an oven proof dish.
Cut the chicken into even size pieces, add to the vegetables.
Crumble the stock cube over the vegetables, add the curry paste and stir to coat the chicken and vegetables.
Pour over the coconut milk(rinse the tin with warm water, about ¼ full, add to dish) and tomato passata. Mix through.
Cover with foil and seal.
Place in the oven, Gas 4, 180C, 350F.
After an hour and a half, removed from oven, add the chickpeas and give stir through the curry, cover and cook for another 30 minutes.
Serve with Rice and accompany with some Mango Chutney.
Meringue Roulade with Rhubarb & Orange Compote by Mary D’Arcy
For all of the Today Show recipes and hundreds more please visit RTE.ie/Food
Roulade
3 Egg whites (large egg)
175g Caster sugar
Flaked Almonds (optional)
250ml Fresh Cream/Dairy free alternative eg Elmlea
Method
Line a Swiss Roll tin (23x33cm/9x13in) with baking parchment.
Heat oven to 350F 180C, Gas 4.
In a clean grease free bowl whisk the egg whites until stiff, add the sugar a spoonful at a time, whisking well between each spoonful until all sugar has been added.
The mixture should be thick and glossy.
Spread the meringue evenly into the prepared tin, sprinkle with the almonds if using.
Bake for 25 minutes.
Remove from the oven and cover with a clean Teacloth.
Leave to cool.
Rhubarb and Orange Compote
500g Rhubarb, cut in 2cm lengths
125g Sugar
Zest of ½ Orange
1teasp Vanilla Extract
Place all the ingredients in an ovenproof dish, cover with foil, bake for 25-30 minutes, remove from the oven, remove cover and allow to cool.
To assemble
Turn the meringue upside down on the Teacloth, carefully remove the paper from the base, Spread the whipped cream over ¾ of the meringue, leaving piece nearest you clear, add spoonfuls of compote over the cream.
Lightly mark the meringue along one long side, use this to help fold and start rolling the meringue.
Using the cloth roll the meringue as firmly as you can, transfer to a plate, dust with icng sugar.