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 ...

Smoked Ham Hock, Parsnip And Split Pea Soup 2

Smoked Ham Hock, Parsnip And Split Pea Soup
Ever since I read on the Stitch And Bear blog about Byrne’s in Phibsborough selling smoked ham hocks I’ve wanted to pay a visit to get some for making this soup but it was only last Saturday that I finally got a chance to visit the shop. It’s actually a remarkable place, the first thing ...

Rabbit And Mushroom Stew 2

Rabbit And Mushroom Stew
It’s a shame we don’t eat more rabbit in Ireland, especially as doing so might help reduce the millions of euro worth of damage they do to farms every year. Unfortunately, people seem to have become very sentimental about what are essentially vermin and now a far better source of cheap protein than, say, battery ...

Dashi

Dashi
When discussing Japanese cooking it seems to have become customary to focus on its nutritional composition especially how relatively low fat it is;  I find it strange to celebrate a cuisine for what it doesn’t contain, rather than what it does and for me the most remarkable facet is the way the Japanese have managed ...

Veal Stock…In A Pressure Cooker 2

Veal stock is not something you see many recipes for never mind cooked in a pressure cooker so given the lack of information online I thought I’d write a post about how I make mine. I’d been wanting to try this method ever since I read an article about it in the Guardian years ago ...