Posts Tagged ‘Pat Whelan’

Despite the name, this is not a fiercely hot salad, although you can add more and hotter chillies if that is your preference. You can also make it a more substantial meal by adding rice or egg noodles to the salad. Weeping Tiger Salad – Printer Friendly Download Ingredients 800 g sirloin steak extra virgin […]

A truly fresh and vibrant salad that takes next to no time to prepare. This works well as either a starter or a main course. Beef tataki – Printer Friendly Download Ingredients 500 g beef fillet 30 ml extra virgin olive oil or Irish rapeseed oil For the marinade: 75 ml soy sauce 50 ml rice […]

Ask your butcher to prepare the hanger steak for grilling; it will probably be in a few pieces once the sinew has been removed. This recipe will work equally well with sirloin or skirt steak, but adjust the timing accordingly. Farro is a nutty-tasting whole grain from Italy; you could use brown basmati rice or a barley couscous instead. […]

This sumptuous ragù is the perfect companion for a cozy meal. Whether spooned over pasta, dolloped onto a baked potato, paired with creamy polenta, or served with buttery mashed potatoes and vibrant green vegetables, it’s a dish that delivers on richness and flavor. It also freezes beautifully, making it a practical choice for batch cooking. […]

An egg is among the most nutritious foods that we have access to with many believing that the egg is ‘nature’s multivitamin.’  Eggs contain unique antioxidants and powerful brain nutrients that many people are deficient in.  Eggs are loaded with vitamins, minerals, high quality proteins, good fats and various other lesser-known nutrients. An average large […]

It’s easy to forget how wonderful corned beef can be. This is a favourite recipe that makes a very popular family dinner. It’s worth making extra for sandwiches or corned beef hash the next day. Corned Beef with Parsley Sauce – Printer Friendly Download Ingredients 1 kg silverside corned beef 2 carrots, chopped 1 onion, […]

Fat-phobes love this cut of steak as no trimming is required. Don’t skip the marinating stage, though — that’s what keeps the meat juicy and tender. Skirt Steak with Green Herb Sauce – Printer Friendly Download Ingredients a whole skirt steak 8 sprigs rosemary 8 cloves garlic, unpeeled and smashed freshly ground black pepper 2 […]

As with beef Bourguignon, there are as many variations on the theme of daube as there are cooks in Provence. You can cook a daube with chunks of meat — shin would be good — or in the piece, pot-roast style. Here we have used the so-called housekeeper’s cut, which is taken from the shoulder […]

Marcella Hazan’s Classic Italian Cookbook is one of the greats, essential in any comprehensive library of cookbooks. Hazan is credited with having introduced authentic Italian cooking to America, and her recipes are always restrained and simple. Her ragù is a no-frills version – it contains no pork and no chicken livers, no garlic and no […]

Everyone in our house loves meatballs especially Spanish meatballs! Baking the meatballs in the oven rather than frying them makes this recipe very straightforward and the chorizo elevates the dish from run of the mill to something a little more special with very little extra effort. This is a terrific multi-generational crowd-pleaser; the quantities can […]

I find that when you mention pork chops there isn’t the instant appeal that other meat often elicits.  The problem is that the chop has generally been maligned for being too dry, dull and altogether boring.  I can understand this because I too, as a child, witnessed the abuses visited on the chop.  What started […]

A simple and very elegant dish. Excellent dry-aged fillet of beef served in this way is a real pleasure. Be sure to use very good olive oil — you will really notice the difference. Many hard cheeses will work here — and Parmesan or pecorino would be authentic — but if you are feeling patriotic, […]