Browsing: HOW TO COOK

COOKBOOK RECIPES Neven Maguire's Homemade Chips Recipe

Neven Maguire | Homemade Chips

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.

DESSERTS How to Cook | How to Bake Plums

How to Cook | How to Bake Plums

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.

SIDE DISHES Cauliflower Rice or Couscous Recipe

How to Cook | How to Make Cauliflower Rice or Couscous

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.

SIDE DISHES How to Braise Turnips

How to Cook | How to Braise Turnips

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.

HOW TO COOK

How to Cook | How to Cook an Ox Tongue

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.

1 2 3 15