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NewsletterShannon Peare, one of Easy Food’s resident food stylists, shares her expertise on working with fondant. “Working with fondant takes me back to the days of playing with play dough. Fondant can be sculpted into fun designs or textured to look like fur, wood or even waves. Cakes covered in fondant have a beautiful, smooth […]
How to: bread meat without the mess
Coating ingredients in flour, egg and breadcrumbs is a time-honoured, effective method, but it can leave your hands — and kitchen — covered in sticky, clumpy goo. Follow this simple technique to avoid the mess. Arrange your ingredients from left to your right in this order: the food you want to coat in breadcrumbs (in […]
How to: Clean your kettle
It would be hard to find an appliance that is used as regularly in an Irish kitchen as the kettle, which means it deserves a little extra TLC now and again. Read on and learn how to keep your kettle in tip-top shape. Hard water build-up Hard water build-up is the white, powdery deposits inside […]
How to: Roast peppers
This foolproof method means you’ll never need to buy jarred red peppers again! Preheat the oven to 230°C/210°C fan/gas mark 8 and place a rack in the upper half of the oven. Line a baking tray with tin foil. Cut the peppers in half and remove the stems, seeds and membranes. Lay the peppers on […]
How to make perfect scrambled eggs
You will need: 2 eggs 6 tablespoons of milk knob of butter Salt/ pepper, to taste For one serving, start with two fresh eggs, 6 tbsp whole milk (or cream), butter and some salt and pepper. Have a small non-stick pan ready. 2. Heat the pan over a medium-low heat for a minute, then […]
How to: Joint a chicken
Place the chicken breast-side-up on a chopping board. Use the tip of your knife to slit the skin and meat where the leg is joined to the body, exposing the joint. Rotate and bend the leg away from the body so the joint pops out. Use the knife to cut down hard […]
How to: Caramelise onions
Make the perfect sweet-yet-savoury caramelised onions with our easy guide Caramelised onions Makes about 1 cup 2 large onions 30g butter 50ml white or red wine, vegetable or chicken stock, balsamic vinegar, or water Salt Place a heavy stainless steel or cast iron pan over a medium heat and melt the butter and oil together. […]