Meatballs such as these are the essence of speedy but substantial midweek cooking and are surprisingly simple and easy to put together. Turkey is a high protein and lean meat with good flavour but because of the lack of fat…
It’s always easy to continue down the route of familiarity when cooking at home, working with recipes that we know, that deliver on flavour and are received with gratitude, clean plates and full stomachs. While I would not go so…
A quintessential element of the tapas party, the jamon croquette is a delicately textured but powerfully flavoured nugget of pure delight and surprisingly very accessible and easy to recreate at home. Traditionally using Spanish ham of course though feel free…
Quiches are 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…
This is a most simple recipe that really makes the most out of its ingredients and provides a comforting, nutritious, yet incredibly simple option for a hearty supper and/or lunch. As I always say, the end product of any dish…
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…
Cathal - 37 - Galway - Food and Drink Writer | Wine Columnist Business Post | Cook | Recipe Creator | Restaurant Reviewer | Wine and Cocktails Lover | Food Education Enthusiast |
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