Quiche is a delicious savoury tart with incredible versatility that holds up with almost anything your fridge or larder has to offer. Think of it along the lines of a frittata with pastry and you’ll begin to understand the length…
There’s something about this time of year. The burgeoning darkness of winter creeping into the evenings making them ever shorter encourages us to yearn for both simplicity and comfort. Midweek suppers become the bane of our lives, especially when trying…
So what constitutes the perfect or ultimate burger? For something so fundamentally simple there are a wide variety of opinions and arguments regarding the morally acceptable use of condiments and toppings. I will leave those arguments for you to continue…
Goat meat is not one that we are traditionally or historically associated with here in Ireland. Commonly used in African, Middle Eastern and South American cuisines it’s not culturally a meat that many of us are familiar with, no less…
Stock; the mothering life agent of so many sauces. The curer of illness and the base source of wellness. The heart of soups and risottos, it’s the soul in your bouillon and the pep in your Boulangère. It’s the core…
The air remains temperate echoing of the long yearned for but seldom bestowed summer but the night draws closer still, expelling its cooler breath and reminding us of impending winter. It’s the beginning of autumn and with it comes the…
Choosing your cut: Fillet, striploin, rib-eye, whatever you decide there are a couple of things to consider. Price is certainly one, flavour is the other. T-bone combines both the striploin and the fillet with a central bone but there are…
The Larder360 Box Challenge was one that really excited me when I was first asked to be involved. Each month they will send me a cooler box of ingredients unknown to myself and I’ll attempt to put together a recipe…
I’m not going to preach about animal welfare. There have been so many articles written about fried chicken down through the years that include a piece about it. I figure those of you reading these articles care as much about food…
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…
Cathal - 35 - Galway - Food and Drink Writer and Blogger | Cook | Recipe Creator | Restaurant Reviewer | Wine and Cocktails Lover | Food Education Enthusiast |
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