Tagline

SPECTACULAR SPICE – EVERYTHING YOU NEED TO KNOW ABOUT CHILLIES

With the cold winter nights well and truly here, our need for warming, interesting dishes hit critical mass. While making your favourite Rendang, or adding a bit of spice to your tagine how brilliant would it be to add chilli’s that you’ve grown yourself, in your kitchen? Whether you are chilli au fait or a…

Read Article

Cooking Techniques

Roasting How-to prepare and cook different cuts of Irish Beef Best cuts for roasting are rib of beef, rolled rib, sirloin, topside and fillet of beef. For the best flavour and extra tenderness, make sure the beef is aged a minimum of three weeks. Remove the meat from the fridge an hour before cooking. A…

Read Article

AUTUMN BARBECUES

While the smell of burning charcoal may traditionally be the domain of the summer BBQ months, an unseasonably mild autumn has opened up the rare opportunity for one the more unusual cooking scenarios – an autumn BBQ. Whether you’ve built your own bonfire, are setting off some of your own fireworks or already have a great view…

Read Article

Marinading Magic

Barbecuing is one of the UK’s most fabled cooking methods; the stuff of legend attempted only on that magical time of the year when the sun dares to shine. Historically, we in the UK have a penchant for overcooking our barbecue meat and in doing so we end up missing the golden opportunity to explore…

Read Article

To skewer or not to skewer

It may be one of the most inelegant, unsophisticated ways of eating, but there is something wonderfully joyous and childlike about eating beautifully barbecued, piping hot Irish beef straight from the skewer. While skewering meats and veg can be traced back to the age when neanderthals roamed the wilds, modern man still finds a use…

Read Article