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NewsletterPreheat the oven to 180˚C/160˚C fan/gas mark 4 and grease a 28 x 18cm baking tin. In a bowl, combine four tablespoons of ketchup with the egg, breadcrumbs, grated onion, mustard and Worcestershire sauce. Add the mince and mix until just combined. Transfer the mixture onto a sheet of parchment paper and mould into a […]
Results for "bread"
1332 matching results for "bread"
Ultimate chocolate babka
For the babka dough Makes 1 loaf Add 60ml warm whole milk to a bowl, then sprinkle over 7g of active dry yeast and a pinch of sugar. Leave to sit for 10 minutes until foamy. Mix 265g plain flour, 2 large eggs and the yeast mixture in a large bowl for two minutes until […]
Babka
What’s babka? Babka is a dense, sweet bread that is traditionally filled with a sweet mixture, then rolled, twisted and baked in a loaf pan. It translates to “little grandmother” Ukranian, Russian, and Eastern European Yiddish, and has always been popular where those languages are spoken. Traditional Jewish-style babka is baked in loaf pans […]
Herb your enthusiasm: rosemary
We’re heading to Scarborough Fair to bring our cooking to the next level with fresh, flavoursome herbs. Rosemary is indigenous to the Mediterranean, but is a sturdy herb and can easily be grown in Ireland. Rosemary is one of the most aromatic of all the herbs and has a strong lemon-pine flavour that pairs especially […]
Hearty falafel salad
Preheat the oven to 200˚C/180˚C fan/gas mark 6. Lightly brush each pitta bread with oil, then cut each into 4-5 wedges. Arrange these in a single layer on a rimmed baking tray, season with salt and pepper and bake for 8-9 minutes, or until crisped and golden brown. Meanwhile, in a large bowl, combine the […]
The all-Irish alternative to top-quality olive oil
In this installment of her Eat Ireland column, Deputy Editor Jocelyn Doyle looks at an Irish alternative to quality olive oil. I love olive oil. I have zero Italian blood rushing through my pale Irish veins, but having lived briefly in Piemonte, I’ve taken many of their foodie customs to heart and to stomach, choosing […]
How to: roast peppers
This foolproof method means you’ll never need to buy jarred red peppers again! 1 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. 2 Cut the peppers in half and remove the stems, seeds and membranes. Lay the […]
5 ways with: steaming
1. Steam-baked eggs Serves 2 Preheat the oven to 180°C/160°C fan/gas mark 4. Lightly grease a small baking dish with oil, butter or cooking spray. Gently whisk 4 eggs together in a small bowl with a splash of milk. Pour into the prepared baking dish. Cover with tin foil and place the baking dish in […]
5 ways with: poaching
1. All-in-one chicken and veggies Serves 4 In a large pot with a lid, combine 1½ tbsp olive oil with a large knob of butter over a medium heat until the butter has melted. Add 400g sliced carrots, 3 chopped celery stalks and 1 sliced onion. Cook for 10 minutes until soft. Season 4 chicken […]
5 recipes to cook under the grill
1. Charred tomato toasts Preheat the grill to a high heat with a rack about 15cm from the heat source. Brush 4 thick slices of rustic bread with olive oil. Toast under the grill for 1-2 minutes per side until golden brown. Set aside. In a bowl, toss 250g cherry tomatoes with 3 tbsp olive […]