Results for "tart"

806 matching results for "tart"

Quiche with leeks, greens and Gruyère

Roll out the pastry on a lightly floured surface and use it to line a 20cm loose-bottomed fluted tart tin. Chill in the fridge for 30 minutes. Preheat the oven to 220˚C/200˚C fan/gas mark 7. Prick the pastry case all over with a fork. Line the base and sides with parchment paper and weigh it […]

Baked lime and coconut pie

Sift the flour and icing sugar into a mixing bowl. Rub in the butter with your fingertips until the mixture is crumbly. Stir in the egg yolk until the mixture comes together as a dough. Add the water if it looks too dry. Shape the dough into a disc and wrap in cling film. Refrigerate […]

Apple and blackberry lattice pie

Add the flour and sugar for the pastry to a bowl and rub in the butter until crumbly. Add a bit of water until the mixture comes together as a dough. Shape into a disc, wrap in cling film and refrigerate for 20 minutes. Preheat the oven to 190˚C/170˚C fan/gas mark 5. Roll out two-thirds […]

How to boil bacon

2kg bacon loin, either smoked or unsmoked, rind on Cover the bacon in cold water in a large pot and bring slowly to the boil. If the bacon is very salty there will be a white froth on top of the water, in which case it is preferable to discard the water and start again. […]

Rib roast with caramelised onion butter

For the butter, heat the oil in a heavy-based pan over a medium-low heat. Add the anchovies and cook for 3-4 minutes until they have dissolved, stirring frequently. Add the onion and sugar and cook for 45 minutes until caramelised, stirring frequently. Add a splash of water if needed to stop the onions from catching […]

Beef lettuce cups

Heat a large, heavy-bottomed frying pan or wok over a high heat (do not add oil). Once the pan is smoking, add the steak mince and flatten it down on the pan. Don’t stir it too much; the key here is to let the mince stick in chunks and not turn into fine gritty pieces. […]

Ale-marinated steak

Pour the ale into a large bowl and stir together with the dried spices, honey and soy sauce. Remove the steak from the packaging and submerge in the marinade. Cover the bowl refrigerate for one hour. Remove the steak from the marinade and leave to come to room temperature. Heat a griddle pan or barbecue […]

Are you missing out on this healthy, sustainable meat?

In this installment of her Eat Ireland column, Deputy Editor Jocelyn Doyle asks why we aren’t eating more goat.   My first taste of goat was in Ho Chi Minh city on a murky morning in December 2010. I’m a big fan of dinner-for-breakfast — anything leftover, anything savoury, anything hearty and flavoursome. I remember […]

Warming family potato gratin with bacon and cabbage

Preheat the oven to 200˚C/180˚C fan/gas mark 6. Parboil the potatoes for five minutes, then drain and slice into thin rounds. Heat a bit of the butter in a pan over a medium heat and cook the cabbage for a few minutes until wilted. Season well, then stir in the torn bacon. Heat the cream, […]

Chef Neven Maguire shares the tricks of the trade

Neven first donned his chef’s apron at the early age of 12, when he began cooking in the kitchens of his family restaurant, MacNean House & Restaurant in Blacklion, Co. Cavan. Like many home cooks, he would eagerly shadow his mother as she worked in the kitchens and soon began experimenting with his own creations. […]