Osso buco Milanese is a dish well known for its tenderness. This is a pretty traditional version full of flavour and absolutely delicious. To drink: A smooth, warming Merlot pairs well with slow-roasted meats.
COOK’S TIP Granita made with fruit that is naturally high in sugar, such as grapes and berries, requires a lighter sugar syrup as the base.
Print Recipe Chilled cucumber soup with prawns and minty yoghurt Serves: 4 Cooking Time: 15 mins Ingredients Soup 5 cucumbers, peeled and seeded 300ml thick, Greek-style yoghurt 250ml (1 cup) chicken stock 45ml (3 tbsp) fresh chives, finely chopped 45ml (3 tbsp) fresh mint, finely chopped 10ml (2 tsp) fresh dill, finely chopped salt and
Farming is making its mark across the urban landscape RICHARD HOLMESIf necessity is the mother of invention, then scarcity is surely the father of urban farming. And the scarcity of locally grown seasonal produce which hasn’t clocked up a few thousand food miles from farm to fork is just one of the reasons behind a groundswell of ‘urban farmers’ who are turning vacant patches of land – from their own back gardens to tracts of suburbia – into a cornucopia of fresh produce. Cape Town-based Matt Allison has become something of a poster boy for the local urban farming movement,…
Tips for delicious yet simple sauces… Quick and easy mayonnaise Place 2 large egg yolks in a mixing bowl and mix with an electric hand mixer until the…
Ireland has a lot to offer foodies, from top produce and a newfound culinary confidence in traditional Irish cooking, to fine restaurants and hearty pub fareNIKKI WERNERA ham-hock soup is placed in front of me by what looks like the lead singer of an Indie rock band. He’s wearing a waistcoat (no shirt) anda porcine rubber mask. I’m the only patron in Cork eatery An Crúibín – Gaelic for Cork’s specialty dish of pig’s feet – and I’m starting to feel slightly uncomfortable. But Frank O’ Connell makes it his business to make people uncomfortable. “We try to be purveyors…
Print Recipe Lemon granadilla curd Serves: 300ml Cooking Time: 15mins Ingredients Lemon granadilla curd200ml fresh lemon juice zest of 2 preferably unwaxed lemons 200g (1 cup) white sugar 200g cold butter, cubed 2 granadillas, optional Instructions 1 Place the eggs, lemon juice, zest and sugar in a pot, and mix together with a whisk. Heat
Print Recipe Haloumi baked in vine leaves Serves: 4 Cooking Time: 15 min Ingredients 8 vine leaves in brine, rinsed and dried 250g haloumi, sliced 2 garlic cloves, sliced 30ml (2 tbsp) fresh oregano leaves cracked black pepper, to taste 30ml (2 tbsp) olive oil lemon wedges, to serve Instructions 1 Preheat the oven to
Serves: 4 Method: To a blender, add 375ml (1½ cups) coconut water, 250ml (1 cup) fresh or tinned (drained) mangoes, 60ml (¼ cup) yoghurt and 15ml (1 tbsp) fresh lime juice. Purée until smooth and refrigerate, adding more coconut water if necessary. Pour into four glasses and finish each with a dash of a mixture made from 60ml (¼ cup) coconut liqueur and 60ml (¼ cup) coconut water.