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NewsletterGas vs. charcoal? The old debate over which method is “better” involves multiple variables, from flavour to cost to convenience. From a taste perspective, many people prefer the smokier, richer taste of food cooked on a charcoal grill. Just make sure your barbecue has a lid — this helps trap in flavour, heat and smokiness. […]
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Top 10 tips for perfect barbecuing
Gas vs. charcoal? The old debate over which method is “better” involves multiple variables, from flavour to cost to convenience. From a taste perspective, many people prefer the smokier, richer taste of food cooked on a charcoal grill. Just make sure your barbecue has a lid — this helps trap in flavour, heat and smokiness. […]
Apple and caramel upside-down cake
Preheat the oven to 180˚C/160˚C fan/gas mark 4. Grease a 20cm cake tin with butter and place the tin on a baking tray lined with parchment paper. Neatly arrange the apples in the bottom of the cake tin. In a small saucepan over a medium-high heat, combine the water, lemon juice, half of the caster […]
5 of the best foodie reasons to visit Lisbon
Planning a city break this summer? If, like us, you plan where you travel around the food you’ll find there, we highly recommend Lisbon as your next destination. Here are five delicious reasons why… 1. The seafood Portugal has Europe’s highest fish consumption per capita, thanks to its long history as a seafaring nation. If […]
Fish burgers
In a small bowl, combine the ingredients for the tartare sauce and stir together. Season with salt and pepper and set aside. Place the flour in a shallow dish. Beat the egg in a separate shallow dish and place the breadcrumbs in a third. Dredge each fish fillet in the flour, then dip into the […]
5 on-the-go snacks
Sweet and salty cashews Serves 4 Preheat the oven to 190°C/170°C fan/gas mark 5 and line a baking tray with parchment paper. In a bowl, combine 250g raw cashews, 1 tbsp honey, 1 tsp sea salt and the juice of ½ a lime. Spread the nuts in a single layer on the prepared baking tray. […]
Feel the burn: why spicy foods are good for you
In this installment of her Eat Ireland column, Deputy Editor Jocelyn Doyle invites you to find your inner chilli addict… These days, it’s hard to believe that I used to be a true chilli wimp. For most of my formative years, my mother and sister would chomp happily through curries while I sat sweating […]
Mixed berry roulade
Preheat the oven to 160˚C/140˚C fan/gas mark 3. Line a Swiss roll tin with a sheet of parchment paper. Whisk the egg whites with an electric mixer until stiff peaks form. Gradually add the caster sugar, whisking constantly. Sift in the cornflour and whisk on high for five minutes until the mixture is stiff and […]
Crab and leek quiche
Roll the pastry out into on a floured work surface. Shape into a large circle and use to line a 23cm loose-based fluted tart tin. Use your fingertips to press the pastry firmly into the base and sides, trimming away any excess. Lightly prick the base of the tart all over using a fork. Place […]
Shrimp and grits
Warm the milk and cream in a saucepan over a medium-high heat, stirring frequently. Slowly whisk in the polenta. When it starts to bubble, reduce the heat to medium-low and simmer, stirring frequently, for 10-15 minutes until smooth and thick. Remove the pan from the heat and stir in the butter. Thin it out with […]