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.
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.
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.