‘Spring lamb is a treat, albeit an expensive one’, says Rory O’Connell in his new book ‘Cook Well, Eat Well’ published by Gill Books. ‘And in my home it is the centrepiece of Easter Sunday lunch. If it is spring lamb with its mild, sweet flavour that you want, make sure to stress the word ‘spring’ to your butcher. Give plenty of notice with your order out of consideration to your butcher and you will be rewarded for your forward thinking.
Browsing: COOKBOOK RECIPE
From Rory O’Connell’s book ‘Cook Well, Eat Well’ published by Gill Books. ‘This is suitable for almost any occasion where a rich, delicious cake is required’, says Rory. ‘The flavours are a bull’s eye combination. I sometimes serve this cake with fresh raspberries, which is another flavour that works beautifully here
From Rory O’Connell’s book ‘Cook Well, Eat Well’. ‘This is a simple dish to cook and serve and has a fresh, summery feel to it’, he says. ‘The cooking time for roasting the salmon is short, as you want the fish to be just cooked through to the centre. The preserved lemon dressing is also great with grilled chicken or even a pork chop. The lettuce leaves wilt slightly on the hot plates and become more like a vegetable than a salad.’
‘In my opinion, no one makes Christmas pudding as good as my Auntie Maureen’, says Neven Maguire who shares his aunt’s recipe here and in his new Christmas cookbook ‘Neven Maguire’s Perfect Irish Christmas’. ‘Its flavour only improves as time goes on, so it’s best to make it a month before you plan to eat it. Serve warm or cold with lashings of custard or whipped cream with and brandy butter.’
From Neven Maguire’s new book ‘Neven Maguire’s Perfect Irish Christmas. ‘This is a really good recipe for the buttery fresh herb stuffing that everyone seems to love and I have been making it for years, ever since watching my mother Vera making it as a young child. If you prefer it can be cooked and served in a separate dish (rather than in the bird itself), which makes it more crispy and golden.’
‘This ham is cooked in the traditional manner’, says Neven Maguire in his new book Neven Maguire’s Perfect Irish Christmas.…
How could you not fall in love with a recipe whose first ingredient is ’40 plum tree leaves’? Its author is chef and forager Rodolfo Guzmán who runs the Chilean restaurant Boragó, one of the top 50 restaurants in the world. The ingredients list reads like a poem that transports you to another land – treat it as a form of culinary meditation. The ideal gift for a chef for Christmas.
Discover the gastronomic range of Chile and its infinite culinary possibilities with this recipe from Boragó, the high-end Santiago restaurant that is included in this year’s The World’s 50 Best Restaurants. A chef in the mould of René Redzepi and Ferran Adrià he worked with his local university’s chemistry, biology and botany departments to tap into rare and under-used ingredients, connecting with ancient knowledge and cookery techniques of local, indigenous Mapuche Indian tribes to create memorable dishes.
The Italian for Sautéed Radicchio is ‘Radicchio Tardivo in Padella’ – if you say it aloud it sounds impossibly romantic. The dish is just one of 150 authentic Italian recipes that you can cook at home from The Silver spoon’s book Recipes from an Italian Butcher published by Phaidon. It would make an interesting side dish to serve with roast turkey or goose this Christmas – it’s so easy to make and looks glamorous on the plate.
Called Petti Farciti al Mascarpone in the original Italian, this dish is from Recipes from an Italian Butcher, the new book from The Silver Spoon Kitchen published by Phaidon. It’s packed with 150 genuine straightforward recipes, most published for the first time in English. It explains the different cuts, cooking methods, and techniques unique to each meat type along with side dishes that best complement them.