Boneless Beef Stock…In A Pressure Cooker 2

Making stock is supposed to save you money but unfortunately the way I do it means it doesn’t quite work out that way. The main reason for this is a stock made purely from bones, while producing a gelatin rich liquid, just doesn’t taste very good: there has to be some meat in there otherwise ...

Sous Vide Farsumagru

Sous Vide Farsumagru
I normally don’t post recipes that plenty of other people have covered – and probably better than I would anyway – but there doesn’t appear to be anybody who’s written about cooking the classic Sicilian dish, farsumagru, sous vide. Of course, it had occurred to me that perhaps there was a reason for this and ...

Beef, Stout, Hazelnuts, Wild Mushrooms, Potato Three Ways 5

Beef, Stout, Hazelnuts, Wild Mushrooms, Potato Three Ways
Bord Bia is running a competition where you have to create a meal that you would cook for a foreign friend if they were coming to visit and explain the thought process involved. The idea is to show Irish produce at its best so I’ve chosen mainly common staples along with a few foraged ingredients ...