Greatfood.ie: making it easy for you to cook and eat from the web.
See the craft of the butcher in action! Jason Yang, butcher at Fleishers Craft Butchery, breaks down half a cow into all the cuts you would see at your local butcher shop.
There are only a few commercial relationships that you need for a happy successful life: a good taxi company to get you home safely after a good night out; a regular restaurant that welcomes you with open arms; a supermarket to fulfil daily and weekly shopping needs; a fish shop that doesn’t actually smell of fish and a butcher who cuts meat straight from the carcass.
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.
Learn to make amazing, espresso-style coffee in a moka pot without making a bitter coffee. We’ll show you a latte hack too.
Michelin star pastry chef Luke Butcher from Purnell’s in Birmgham creates a ‘millionaires’ chocolate tart dish. Watch step by step as Luke takes us through their version of this classic pastry dish.
Jenny Jones shows how to make easy crusty rolls with no kneading and almost no work.
Three Michelin-starred chef Pedro Subijana, creates two dishes from Akelaŕe in San Sebastián, Spain. The first is a twist on the classic steak tartare, which is then placed in liquid nitrogen and blended, the second, is a selection of raw squid, tomatoes and vegetables that are cooked at the table under hot salt.
A no-knead, no overnight wait bread which you can make with white flour or wheatflour. This easier, faster recipe from Jenny Jones makes an amazing bakery-style loaf with a golden crispy crust. Anyone can make this foolproof bread, even if have never baked bread before.
Three-star Michelin chef Pierre Koffmann talks about his passion for cooking, his love of food and where he likes to…
Three- Michelin starred chef Pierre Koffmann shows how to make the perfect french omelette on video.
If you find yourself in Barcelona, Spain, pay a visit to a Disfrutar, a Michelin-star restaurant opened by a three chefs who consider themselves close enough to be brothers.
Marcus Wareing, Michelin star chef from Marcus at the Berkeley, creates a dish of Cumbrian rose veal rib with mustard mash and a classical cauliflower cheese sauce.
Every vegetarian we’ve ever met says the only thing they either miss, or can’t give up, once they become a vegetarian is a fried rasher, preferably sandwiched between two buttery slices of white bread. What is it that makes it so attractive?
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.
For the New York Times magazine’s fall Food issue, they treated six second graders from P.S. 295 in Brooklyn to dinner at Daniel, where the seven-course tasting menu goes for $220 a person with adorably hilarious results.