A piquant and interesting soup making the most of cooking apples 45g butter 1 onion, chopped 1 tsp chopped fresh root ginger 1 heaped tsp Thai green curry paste ½ tsp ground cumin 500g parsnips, peeled and chopped 1 Bramley or 2 Granny Smith apples, peeled and chopped 1 litre beef stock 155ml plain yoghurt ...
Recipes4 large onions, finely sliced into rings 1 tbsp olive oil 1 tbsp butter 2 cups Thai fragrant rice, boiled in lightly salted water to al dente pinch saffron or 1/2 tsp grated turmeric root sprig of thyme 1.2 litres chicken stock freshly ground black pepper cold water to top up sea salt to season ...
Recipes“How do you roast a chicken?” is the question food writers are most frequently asked. Considering the little cluckers have featured in our diet for so many years, you’d think people would know. My answer always starts with “first buy your chicken”, for the quality of the bird is the biggest factor in determining whether ...
RecipesWould you pay e28 for a bit of braised Babe’s bonce? Towards the back end of last year The Irish Times restaurant correspondent paid e28 (that’s £22 old money) at a Dublin restaurant for a starter of braised and pressed pigs’ head. What a significant comment on the new Ireland! I well remember my mother ...
RecipesThe Chinese call 2003 the Year of the Goat. Foodies will be calling it The Year of White Balsamic Vinegar. Every year there’s a new sexy ingredient – remember rocket, the sun-dried tomato, the kiwi fruit? White balsamic is the new black and chefs everywhere are mixing up their own secret potions, combining it with ...
RecipesExpensive? Yes. But what a great starter for that Poulet de Bresse with seared foie gras for that special occasion when you need to Say it with Food. Panna Cotta with wild strawberries would be nice to finish. Dream on Ern. PAN FRIED SCALLOPS IN A CREAM OF CHAMPAGNE AND SCALLOP CORAL SOUP 4 or ...
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