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Mark Doe: Pancake Tips

rss@greatfood.ie (Great Food) — Mon, 27 Feb 2012 07:15:57 GMT

Tips to help you make the perfect pancake from chef Mark Doe.

Plums with Red wine and Rosemary

rss@greatfood.ie (Great Food) — Mon, 27 Feb 2012 07:15:57 GMT

'Based on an idea from the wonderful Italian food writer Anna del Conte in her book Food From an Italian Kitchen. Rosemary in plum compote is fabulous, and it's good with poached pears, too', says Telegraph food writer Diana Henry in her book Food from Plenty.

Pain Perdu with Raspberries

rss@greatfood.ie (Great Food) — Mon, 27 Feb 2012 07:15:57 GMT

'Sometimes you want a dessert just because of the idea of it,' says Diana Henry in her book of effortless everyday cooking, 'Cook Simple'. 'This is one of those puddings: golden eggy bread, tart raspberries, rich cream. irresistible. If you can't get your hands on brioche the sweet French bread any good white bread will do as long as it has a soft crust.'

Crisp Okra and Pomegranate Salad

rss@greatfood.ie (Great Food) — Mon, 27 Feb 2012 07:15:57 GMT

'The deluxe Amanbagh hotel outside Jaipur has a fabulous organic vegetable garden that grows much of the produce the kitchen needs', Christine Manfield says in her new book 'Tasting India'. 'My friend Sally was general manager of the property for four years, and she always looked forward to the season after the rains when the okra started growing. This is one of her favourite salads; it's perfect on its own or as part of a shared table.'

Konkan Cafe's Bebinca

rss@greatfood.ie (Great Food) — Mon, 27 Feb 2012 07:15:57 GMT

'This dessert is to swoon over and definitely the best version I have tasted anywhere', says Christine Manfield, the Australian chef and food and travel writer. 'If you think the cake is rich enough in itself, it is usually served with thick cream I'll leave that option to you!'. From her book Tasting India with photographs from Anson Smart.

Parsnip, Cep and White Truffle Soup

rss@greatfood.ie (Great Food) — Mon, 27 Feb 2012 07:15:57 GMT

White truffle oil is an extravagance but one which you will appreciate in this dish: it transforms a simple soup into a starter or lunch dish to remember. It's hard to believe that this is a vegetable soup.

Valentine Warner's Faggots

rss@greatfood.ie (Great Food) — Mon, 27 Feb 2012 07:15:57 GMT

'Faggots remind me of the less-comfortable pubs that are better for it: hard, dark-wood bench seating, whitewashed walls and a low ceiling, a small crackling fire and the low murmur of locals leaning against the bar', says chef Valentine Warner in his book The Good Table. 'I come alone and like a corner table and a pint of bitter with a pickled egg. The faggots are quietly set down as I read the paper and I'll probably have to ask for some mustard. Lunch will bring a quiet smile and then it's back out into the drizzle. I like the old things.'

Valentine Warner's Confit Duck Legs

rss@greatfood.ie (Great Food) — Mon, 27 Feb 2012 07:15:57 GMT

'A recipe such as this is a true representation of my attitude to cooking and how I like my food', says Valentine Warner in his book The Good Table. 'Simple, delicious and colourful where possible.'

Rabbit and Pickled Walnut Terrine

rss@greatfood.ie (Great Food) — Mon, 27 Feb 2012 07:15:57 GMT

If you feel skint, wild rabbit is pocket-friendly. Small, young rabbits the best ones to eat are born through most of the year, but you will not find them at the butchers. Should you find them elsewhere, it might interest you to know that the correct term for baby or bunny rabbits is "kittens", although I imagine "Kitten and Pickled Walnut Terrine" might have the RSPCA storming your kitchen.

Sweet Potato and Cheddar Soup

rss@greatfood.ie (Great Food) — Mon, 27 Feb 2012 07:15:57 GMT

Usually when we make vegetable soups, we use stock as a base because it adds flavour but with this recipe you can just use water. There is no need to fry the vegetables first so it is the easiest soup to make. It is a rich sunshiny vibrant orange soup and is an ideal soup to make anytime of the year, warming in Winter, cheery in Summer!

Chocolate and Sea Salt Sables

rss@greatfood.ie (Great Food) — Mon, 27 Feb 2012 07:15:57 GMT

Sea salt and chocolate are very fashionable in the biscuit or cookie world. The saltiness cuts through the rich chocolate brilliantly and we've added crushed walnut to add even more texture. Serve these after dinner with a coffee just one or two sabl� biscuits is enough for each person.

Lamb and Porcini Tagliatelle

rss@greatfood.ie (Great Food) — Mon, 27 Feb 2012 07:15:57 GMT

Dried porcini are a good stand-by ingredient to have in your store-cupboard. They can seem expensive but a little goes a long way. Their earthy, woody sensous aroma and flavour can stand on its own in a dish or they can complement meat and make it taste more of itself.

Vanilla

rss@greatfood.ie (Great Food) — Mon, 27 Feb 2012 07:15:57 GMT

Vanilla is used in both sweet and savoury dishes: you can buy it as a vanilla pod, vanilla extract, even vanilla seeds � Read how to buy the finest vanilla, why some growers tattoo the vanilla pods with a pin and why some restaurants just add dried vanilla grains to ice-cream and desserts to make you think it contains real vanilla extract�

How to make Suet Pastry

rss@greatfood.ie (Great Food) — Mon, 27 Feb 2012 07:15:57 GMT

Suet Pastry is used for steamed savoury puddings. You can buy suet pastry that is vegetarian please don't use it as it is really terrible you must use proper beef suet for this recipe which you can get from any good butcher. You may have to ask for it in advance.

Best Ever Chocolate Cake

rss@greatfood.ie (Great Food) — Mon, 27 Feb 2012 07:15:57 GMT

This is one of the best chocolate cakes you will make or eat, ever! Bake it in a 9 inch tin so that it is not too dense: it's so rich you will only eat a small slice. It's up to you whether you want it to ooze in the middle or to be firm. We give you timings for both.

Walnut Meringues

rss@greatfood.ie (Great Food) — Mon, 27 Feb 2012 07:15:57 GMT

Make these creamy meringue disks topped with crunchy walnuts for a mid-week treat or a dinner party dessert or when you want to use up egg-whites left over from making mayonnaise. We use icing sugar to give the meringues a finer quality (caster sugar can make them gritty). Serve them with fresh strawberry slices soaked in a vanilla-scented stock syrup (see the recipe below) or make meringue sandwiches, pressing two discs together with sweetened mascarpone cream.

Terms and conditions of greatfood.ie

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Tasting Techniques

rss@greatfood.ie (Great Food) — Mon, 27 Feb 2012 07:15:57 GMT

There is no mystery to tasting wine. Most people can become excellent tasters with just a little practice and by following a few basic ground rules. You will find here the correct structure and basis of appraisal which can be applied to all wines - it's simple and it's fun, says Anne Mullin from wineonline.ie.

The History of Coffee

rss@greatfood.ie (Great Food) — Mon, 27 Feb 2012 07:15:57 GMT

Coffee is quite literally steeped in history and legend. Gerry Hughes, our coffee expert fills you in on where it came from and offers some fascinating facts that you may not know.

Jam Tips

rss@greatfood.ie (Great Food) — Mon, 27 Feb 2012 07:15:57 GMT

Handy tips for cooking with jam.

Links for 2008-10-15 [del.icio.us]

Thu, 16 Oct 2008 00:00:00 PDT

Home

Greatfood.ie Recipe, Food and Wine Website

Mark Doe: Pancake Tips

Plums with Red wine and Rosemary

Pain Perdu with Raspberries

Crisp Okra and Pomegranate Salad

Konkan Cafe's Bebinca

Parsnip, Cep and White Truffle Soup

Valentine Warner&#39;s Faggots

Valentine Warner&#39;s Confit Duck Legs

Rabbit and Pickled Walnut Terrine

Sweet Potato and Cheddar Soup

Chocolate and Sea Salt Sables

Lamb and Porcini Tagliatelle

Vanilla

How to make Suet Pastry

Best Ever Chocolate Cake

Walnut Meringues

Terms and conditions of greatfood.ie

Tasting Techniques

The History of Coffee

Jam Tips

Links for 2008-10-15 [del.icio.us]

Valentine Warner's Faggots

Valentine Warner's Confit Duck Legs