As I have spoken about here in the past, I have a deep affection for Asian flavours. Teriyaki is a supremely classic dish and deservedly so. Salty and umami from soy, sweet from sugar, rich from mirin, and balanced acidity…
You can use any cut of braising beef that you wish to in this recipe, such as oxtail, which I’ve used with excellent success in the past. I’ve used beef shin on the bone here, which is essentially the shank of…
Korma is a dish that we are all extremely familiar with and like many curries there are many different recipes and ideas out there pertaining to it. The main basis of the dish consists of meat or vegetables cooked in…
Authentic: of undisputed origin and not a copy; genuine. What is authentic? I’ve been thinking a lot about what this means as I’ve been mulling over what to write to accompany this recipe. When it comes to food there are…
Curry. Where do I begin? It’s like taking something like a sandwich and trying to describe the complete essence of what a sandwich is in one paragraph. There are certain conditions that exist such as bread and filling that let…
Cauliflower is such an underutilised and underrated vegetable but one with an incredible earthy, nutty flavour with enough substance to stand up against the bold spices used in this recipe. It works fantastically well with the flavours of India, while…
After the over indulgence of the festive season has passed and our groaning literal belts have unnaturally tightened, it’s time for many of us to try to get back to, or perhaps even into, healthier eating habits. The term “healthy…
Having a recipe for a spaghetti Bolognese is a staple in any cook’s repertoire. This is my recipe and has evolved for me since I first made it to what it is now. Even if you already have a recipe…
Bolognese sauce or ragù alla Bolognese has a certain mysticism attached to it. It has a near hallowed tradition, not unlike Christmas dinner, in most family homes about how it is prepared and what it contains. Indeed, I’ve even had…
Thai food is where my enthusiasm for Southeast Asian cooking began Rick Stein’s first line in his chapter about Thailand from his book “Far Eastern Odyssey” speaks frankly about the importance of Thai food to him. Coincidently it is this…
Cathal - 34 - Galway - Food and Drink Writer and Blogger | Cook | Recipe Creator | Restaurant Reviewer | Wine and Cocktails Lover | Food Education Enthusiast |
