You don’t have to boil the life out of an egg – with this method you bring the egg to the boil in a saucepan using cold water, then leave it for the desired length of time to continue cooking off the heat until you get the egg you like. Here’s a timetable for all sizes of eggs to achieve a soft-boiled, medium-boiled or hard-boiled egg.
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A classic technique for homemade chips from chef Neven Maguire from his new cookbook ‘Neven Maguire’s Home Economics for Life’, a primer containing recipes and instructions that will stand you in good stead for life.
Baking fruit helps to keep its shape. Pop the plums in the oven at the end of cooking a roast and dessert will be ready by the time you finish the main course. Serve the plums warm or cold with ice-cream, Greek yogurt or sour cream. Add a sprinkling of crushed nuts and a drizzle of maple syrup for an extra treat. Plus variations on the recipe for vanilla plums, cardamom plums and more.
Think of how light Parmesan becomes when you grate it finely? Cauliflower is the same. What begins as a tough vegetable takes on a feather-light complexion when you grate it by hand or in a food processor. It can be eaten raw or cooked, reduces food waste as you use the hard stem and the florets and it takes just minutes to make.
Try braising turnips the French way and adding butter and honey. It preserves their texture and makes them sweeter (boiling just turns them to mush). Serve with roast duck, lamb chops or roast pork steak. Try to find smaller turnips that are easier to peel and cut.
You rarely see tongue in butcher’s shops now yet any Irish childhood would be bereft without it.Ox tongue has a buttery texture and a deep savoury flavour. A whole ox tongue from a butcher weighs about 1kg and costs 7-8 euro according to James Kenny of the The Brown Pig Butchers in Terenure in Dublin who can see signs that it’s coming back into fashion again as people look for meaty cuts that are economical and low in fat.
How to make shortcrust pastry by hand, rolling the pastry, lining a tin or ring and blind-baking the pastry case.
Learn how to make mayonnaise in four different ways with this easy guide from Leith’s Cookery School.
Learn how to prepare six different dressings including a classic vinaigrette with our easy guide with this video from Leiths Cookery School.
Learn how to pluck and roast a pheasant and make a red wine and juniper sauce to go with it in this video from the world-famous Leiths School of Food and Wine in the UK. Plus our recipe for Braised Pheasant with Garlic and Wine.