Tipperary-man Liam Kirwan has joined the Montenotte Hotel in Cork as Executive Head Chef. We caught up with him while he was having a brief rest from a busy kitchen to ask him what he will cook for Christmas at home and to share his tips and recipe ideas to add that special touch to Christmas dinner.
Browsing: COOKING TIPS
We love this baking tip video, from how to make an easy marshmallow topping for cupcakes to softening brown sugar to how to make a cupcake in a jar!
When you have bread left over make our nutty breadcrumbs which you can toss through pasta, use to top a macaroni cheese and sprinkle over vegetables. You can also use panko if you don’t want to use leftover bread. It’s an economical way of making a dish more substantial and adding texture using a food that would otherwise be thrown out.
A favourite from the American South. Serve them with baked or barbecued ribs, with an egg and a rasher at breakfast or on top of a baked potato for a vegetarian breakfast or lunch. Leftover beans can be served on toast with sour cream and a drizzle of maple syrup. They taste even better the next day.
Purple basil tastes very similar to green basil though its flavour and aroma are not as bright. It adds colour to dishes and can be used as a salad leaf in a mixed salad.
‘Chefs use fresh and dried herbs to enhance both the appearance and flavour of dishes’, says chef and culinary lecturer TJ O’Connor. ‘Here’s how to replace fresh herbs with dried herbs, why you should add hard herbs like rosemary at the start of cooking and when to add soft herbs like basil to a dish.’
Kerry chef and IT Tralee Culinary Lecturer TJ O’Connor explains how the top chefs make sure that fish doesn’t stick to the pan. You can do it easily at home.
Chef and culinary lecturer TJ O’Connor gives his professional tips to make the perfect roast chicken.
Many of us didn’t learn baking at our mother’s knee – here are some tips to help fill those gaps.
When you are making a fruit tart, the moisture that leaks out of the fruit during cooking can make the base of the pastry soggy, even if you have blind-baked the pastry case first. Here are the best ways we have found to prevent this happening.