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Donal Skehan

Donal Skehan
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Roasting Chicken, Upside Down During our interview with Ina Garten about her new book, How Easy Is That?, I mentioned how Alex and I rarely had leftovers when he roasted me a chicken (we were talking about how to cook for two most simply, and Ina had suggested roasting a whole chicken early in the week and then repurposing the leftovers). All talk of practicality and leftovers ceased immediately. I think I do too. Part of Alex’s heritage is Greek, and his chicken is flavored with Mediterranean accents: garlic, olive oil, lemon, oregano, and thyme. First, a disclaimer. There are a few elements that make this chicken fantastic, borderline addictive. The potatoes that get cooked beneath the chicken are so good. That’s really all there is to it in the end. —Cara Eisenpress of Big Girls, Small Kitchen Greek-Style Roasted Chicken with PotatoesServes 4 I have to admit, I don’t know that much about carving chickens. Preheat the oven to 375°F. Rinse the chicken and remove the livers. Take the chicken out of the oven.

FoodFight.ie - Food and Drink in Ireland - The tastiest content from around the Irish blogosphere Buttermilk-Marinated Roast Chicken — SALT FAT ACID HEAT The day before you want to cook the chicken, remove the wingtips by cutting through the first wing joint with poultry shears or a sharp knife. Reserve for stock. Season the chicken generously with salt and let it sit for 30 minutes. Stir 2 tablespoons of kosher salt or 4 teaspoons fine sea salt into the buttermilk to dissolve. Place the chicken in a gallon-size resealable plastic bag and pour in the buttermilk. Seal it, squish the buttermilk all around the chicken, place on a rimmed plate, and refrigerate. Pull the chicken from the fridge an hour before you plan to cook it. Remove the chicken from the plastic bag and scrape off as much buttermilk as you can without being obsessive. Slide the pan all the way to the back of the oven on the center rack. After about 20 minutes, when the chicken starts to brown, reduce the heat to 400°F and continue roasting for 10 minutes and then move the pan so the legs are facing the back right corner of the oven.

Edible Ireland Ossobuco Tagine (Moroccan Style Ossobuco) Recipe | LEBANESE RECIPES Prep Time: 10 minutes Cook Time: 3 hours 20 minutes Total Time: 3 hours 30 minutes Servings: 2 A Moroccan take on osso buco. Veal shanks braised in a sweet and savoury tomato sauce with a Moroccan spice blend. Ingredients 2 veal shanks, with skin salt and pepper to taste 1/4 cup flour 1 tablespoon olive oil 1/2 cup onion, diced 1/2 cup carrot, diced 1/2 cup celery, diced 1 tablespoon garlic, chopped 1 tablespoon ginger, grated 1 cup white wine 1 cup beef or veal stock 1 (14 ounce) can diced tomatoes 1 tablespoon tomato paste 1/4 cup dried apricots, coarsely chopped 1/4 cup prunes, coarsely chopped 1 tablespoon harissa 1 teaspoon paprika 1/4 teaspoon cayenne pepper 1/2 teaspoon cumin 1/2 teaspoon turmeric 1/4 teaspoon cinnamon 1 pinch saffron 2 bay leaves salt and pepper to taste Directions Season the veal with salt and pepper and dredge in the flour, shaking off any excess.

Any Given Food | Irish Food, Food Events, Artisan Produce, Home Cooking Insanely good oxtail stew Insanely good oxtail stew Dark, sticky & super-tasty Dairy-freedf Insanely good oxtail stew “Let the oven do the hard work – this rich, oozy oxtail stew is well worth the wait. ” Serves 8 Cooks In6 hours DifficultyNot too tricky BeefDinner PartyFather's daySt. Nutrition per serving Calories 523 26% Fat 38g 54% Saturates 14.2g 71% Sugars 6.4g 7% Salt 0.7g 12% Protein 28.4g 57% Carbs 12g 5% Fibre 2.6g - Of an adult's reference intake Recipe From Foodtube By Jamie Oliver Watch Please enable targetting cookies to show this banner Tap For Method Ingredients 2.5 kg oxtail , chopped into 4cm chunks (ask your butcher to do this) olive oil 2 medium leeks 2 sticks of celery 4 medium carrots a few sprigs of fresh thyme a few sprigs of fresh rosemary 4 fresh bay leaves 4 cloves 2 heaped tablespoons plain flour 2 x 400 g tins of plum tomatoes 275 ml porter or red wine 1 litre organic beef stock , optional Worcestershire sauce Share this Recipe Tap For Ingredients Method MiQ

An American in Ireland How to Braise Beef to Keep It Tender and Succulent Braising is a form of moist-heat cooking that breaks down connective tissues in tough cuts of meat, leaving them tender and succulent. Choose the right cut of meat. The best cuts of meat for braising are heavily exercised cuts, such as those from the shoulder, leg, or rump of the animal, as well as ones that contain a lot of connective tissue, like the chuck, shank, brisket, and oxtail.Preheat your oven to 300 F.Pat the meat dry with paper towels. Tips Depending on the size or the cut of meat, you might want to heat the oven to 275 F or even 250 F.If you are braising shanks, you can make a few vertical (parallel to the bone) cuts in the outer membrane so that the meat will not twist out of shape while it braises.

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