Sautéing mushrooms can be a bit ‘hit and miss’. You need to cook them first to give up their juices, then turn up the heat to concentrate their flavour. Here are a few tips so you can get the best out of wild and farmed mushrooms. Including recipes for garlic mushroom, a mushroom spread you can keep in the fridge and creamed bacon and mushrooms that you can toss through cooked pasta.
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Are you fed up, like us, of dull blunt knifes and mithered by how to use a sharpening steel correctly? We think we’ve found the answer – the ‘Any Sharp’ knife sharpener. It’s a tidy size, sharpens serrated and straight knife blades at exactly the right angle and its rubberised suction base means that it can be stored anywhere.
Consumers are going to become even more demanding of food and drink. Pandan, purple sweet potato and sherry are the new ‘it’ food and drinks that will appear on menus next year; vegan food will become the ‘new normal’ instead of a niche and consumers will increasingly expect brands to deliver products that don’t just taste good, but deliver a feel-good factor too.
A small Wicklow-based company with big ambitions has launched a cold-pressed Algae and Rapeseed Oil. It’s healthy, made sustainably and creates a virtuous circle where Irish ingredients are used by Irish food producers to make an Irish product that can help to make Irish people healthier!
Blenders make light work of chopping and whizzing but they can be lethal if you are not careful. Read our tips to make your blender work safely in your kitchen.
Kefir is a grain that you ferment in either milk or water (that’s why people talk about milk kefir or water kefir). We regularly have a jar of milk kefir on the go in the gréatfood kitchen. It helps to maintain a healthy microbiome in your gut so that healthy bacteria can thrive. We swear by it because it gives you a flat wobbly tummy without having to diet. (Eat a few spoons of milk kefir after eating a pizza and the next day you won’t feel that your waist has tripled in size.)
We ate brunch at the Two Pups café in Francis Street in Dublin and had what they called ‘black garlic’ with a poached egg salad. We asked them how to make it so this is an approximation of the chef’s recipe (to whom we owe a debt of thanks). Squeeze the bulbs and eat it on bread, add it to salad dressings and use to garnish and roast meat or vegetable and to accompany poached eggs on toasted sourdough bread with rocket leaves.
Brie de Meaux is a soft raw cow’s milk cheese with a bloomy rind made in the town of Meaux in France. It is an AOC product (Appellation d’Origine Contrôlée) which means that it must come from that region and from that terroir to earn the right to put AOC on the label.