Use this batter to coat slices of apple or banana, to fry courgette or aubergine slices or to crisp up sage leaves for a garnish.
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Halloumi is a cheese which takes on other flavours brilliantly. It can be served at breakfast too, with an egg and a fried tomato.
Dublin Cookery Schools cover a broad range of subjects and offer courses for beginners to professionals. Whether you want to be a full-time chef, make mid-week dinners more exciting or favour an outing with a glass of wine where you pick up a few cooking tips, you’ll find something below.
This is a great way to ensure that you always have lemon zest to hand.
Dry-curing fish in salt and sugar for 10-20 minutes before cooking draws out moisture from the fish, concentrating its flavours. It’s a handy trick that chefs use and it also helps to give it a vibrant colour.
Three- Michelin starred chef Pierre Koffmann shows how to make the perfect french omelette on video.
Clams are full of flavour so you need very few of them to make the classic Spaghetti con Vongole, the Italian dish of clams, chilli, garlic and olive oil. Before you cook them, you need to remove the sand. Here’s how to do that and to make Spaghetti or Linguine con Vongole.
Roast cauliflower can be blitzed with hot stock and cream to make a soup; served warm as a side dish with roast beef or added to salads. + A quick recipe for cauliflower chicken with capers.
Whole fresh mushrooms don’t really freeze well with the exception of truffles. Their structure is too delicate and soft to survive harsh temperatures – but here’s a tip to get around this.
Dukkah is an aromatic nutty Egyptian spice mix. Everyone has their own recipe so we scouted the internet and found our favourites. Ottolenghi suggests sprinkling it over simple green salads, roast veg, big fat bowls of hummus or stir it into cooked lentils or boiled rice.