How to make a flavoured mayonnaise from scratch including coriander, basil, mint and lime, garlic (aoili), curry or chilli. Also…
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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!
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.
A Thermomix cooks the fluffiest rice. Let it steam in the basket covered with paper towel for a few minutes once it’s cooked.
Stewed apple is the star dessert of an Irish childhood, well along with Irish Bread Pudding! Apples were one ingredient that were easy to get hold of – and because they were naturally sweet you could cook them for dessert or to eat with roast pork without having to add any other ingredient. Apple Butter is effectively the same, except that the apples are cooked long and slow until they turn a burnished gold. It is thicker than stewed apple, tighter in texture and whereas stewed apple is soft and luscious and almost runny, ideal to stir into yogurt or custard, apple butter is more like a preserve to spread on a slice of toast. We show you how to make both.
Rack of lamb is one of the easiest cuts of meat to roast correctly. Ask your butcher to french-trim the racks for you. The method to cook one rack of lamb is the same as it is to roast, 2, 3 or 4.
A set of heavy baking sheet pans with good heat conduction qualities are a must in the kitchen. Use them for reheating foods, crisping baked goods, roasting vegetables, baking biscuits and pastry and even serving canapés. They will last a lifetime if you invest well, take care of them and as they age, they’ll develop a patina that will increase their ‘non-stickiness’.
From Jane Lovett’s cookbook The Get-Ahead Cook published by Apicius. ‘Rustic and free-form, this is an easy and quick-to-make seasonal tart” according…
Here’s a useful tip: instead of leaving oranges to deteriorate in the bowl in the kitchen, peel and segment them…