From Neven Maguire’s cookbook ‘Neven Maguire’s Perfect Irish Christmas.
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‘This is the easiest way to roast a turkey’ says Neven Maguire in his new book Neven Maguire’s Perfect Irish Christmas ‘and fortunately, for many people it’s also the best. Forget about having the time to brine it or trying to turn it over while it cooks – this method is absolutely foolproof.’
‘This ham is cooked in the traditional manner’, says Neven Maguire in his new book Neven Maguire’s Perfect Irish Christmas. ‘It’s simmered in a large pan first before being finished off in the oven, which keeps the finished result really moist.’
When you cook a turkey, it will always be dry in parts and juicy in others, so don’t get hung up on it – a turkey with a dry breast is down to a flaw in poultry engineering, not a failure of cooking. + VIDEO: Watch Jamie Oliver show how to carve a turkey on his Food Tube channel.
Add a twist to your standard mashed potato recipe by adding other ingredients to bump up the flavour.
Blenders make light work of chopping and whizzing but they can be lethal if you are not careful. Read our tips to make your blender work safely in your kitchen.
This is an old recipe from a BBC Good Food magazine which we cut out and kept. It’s foolproof. (We’ve adapted it slightly.) Make it up to a week ahead and keep it in the fridge in jars or in a bowl covered with cling film.
Okra is like marmite – people love it or hate it but it is certainly worth giving it a chance. Sometimes people dislike okra because it has not been cooked correctly – this recipe we steam it for just 15 minutes so that it does not become ‘sticky’.
It’s so simple to make cottage cheese from scratch that you’ll wonder why you haven’t made it before now – all you need is full fat milk and lemon juice, both items that you can find easily.
We ate brunch at the Two Pups café in Francis Street in Dublin and had what they called ‘black garlic’ with a poached egg salad. We asked them how to make it so this is an approximation of the chef’s recipe (to whom we owe a debt of thanks). Squeeze the bulbs and eat it on bread, add it to salad dressings and use to garnish and roast meat or vegetable and to accompany poached eggs on toasted sourdough bread with rocket leaves.