Let’s learn about a new technique about how to thicken and flavour a sauce.
Chicken in Pine Nut & Saffron Stew
Tuesday, 6 July 2010 By 6 Comments
Traditional Irish Lamb Stew
Tuesday, 16 March 2010 By 3 Comments
With St. Patrick’s Day just around the corner, it seemed apt to post a traditional Irish recipe.
Lamb Shanks Braised in Red Wine
Wednesday, 24 February 2010 By 6 Comments
For me shank is the best cut of the lamb. When cooked correctly it is meaty, fall-off-the-bone tender who can possibly resist?
Beef Pastitsada
Tuesday, 16 February 2010 By 4 Comments
Italians aren’t the only ones who like to use tomatoes in their cooking – the Greeks do too!
Beef & Orange Stew
Friday, 5 February 2010 By 2 Comments
Can’t summer come any sooner? Aren’t you fed up with being stuck indoors all day? We certainly are…
Lamb & Haricot Bean Stew
Tuesday, 2 February 2010 By 5 Comments
Maybe not the most visually appealing dish around but there definitely is no compromise on the flavour front.
Beef, Chestnut and Red Wine Stew
Thursday, 7 January 2010 By 2 Comments
You know when you start a New Year you try so hard to be positive but on days like this it’s pretty difficult.
Braised Lamb Shanks with Thyme, Roast Carrots and Baby Onions
Wednesday, 17 June 2009 By 5 Comments
When I first read this recipe I got filled with scepticism. How can it possibly taste good? It contains no wine, let alone stock. The concoction will probably be bland and boring. Unfortunately, it was high time for a change in the lamb shank department which we usually drown in red wine, stock and some tomato purée. Wanting to get out of the rut I went ahead and cooked this recipe.
Cantonese Chicken, Shiitake Mushroom, Leek and Water Chestnut Stew
Tuesday, 10 February 2009 By 9 Comments
When I think of Chinese food I tend to think of the greasy food served up by my local take-away or a quick, healthy stir-fry prepared by yours truly at home. The concept of a slow-cooked Chinese meal has never even occurred to me until now. I was in for a surprise.
Beef, Prune & Guinness Stew
Thursday, 3 January 2008 By 7 Comments
Nothing yells Irish more than Guinness. Two billion Euros’ worth of the dark, frothy stout gets poured in glasses around the world every year. Now that’s a lot of pints, people. Surprisingly, Guinness is healthier than the average beer like Corona, Samuel Adams, Budweiser, Heineken, you get the picture. Why? Guinness is lower in alcohol, calories and carbohydrates than the rest. The reason why it’s so dark is because is loaded with flavonoids, anti-oxidants and vitamin B. Moderate consumption of Guinness works like aspirin to prevent clots that increase the risk of heart attacks.