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19 Apr Beef Ratatouille
josh@ebcd.ie 0 963
Preheat the oven to 180 Deg C. In a large ovenproof dish heat the oil and brown the beef in batches then put it all back in the dish. Add the onion, g..
19 Apr Beef Goulash
josh@ebcd.ie 0 1014
Blanch the potatoes in boiling water for 3-4 minutes then drain thoroughly. Meanwhile heat the oil in a wok or large frying pan and stir-fry the bee..
19 Apr Roast Topside Of Beef
josh@ebcd.ie 0 888
Preheat the oven to 220°C. Rub the beef with 1 tablespoon olive oil and season with salt and pepper, rub all over. Put the beef in a roasting tin in..
19 Apr Slow Cooked Lamb
josh@ebcd.ie 0 831
Preheat the oven to 220C/ 200C fan/ gas 8.Place the lamb in a non-corrosive ovenproof dish on a bed of the chopped onions. Whisk together the salt, p..
19 Apr Mustard & Herb Crusted Lamb
josh@ebcd.ie 0 812
Preheat the oven to 200oC/Fan 180oC/400oC/Gas Mark 6. Place the racks in a large roasting tin.Place the bread and garlic in a food processor and blend..
19 Apr Beef & Stout Casserole
josh@ebcd.ie 0 791
Set oven Gas Mark 3, 160°C (325°F).Heat the oil in a frying pan.  In it brown the chunks of beef, a few pieces at a time.  Remove the meat as it brown..
19 Apr Beef & Chilli Black Bean
josh@ebcd.ie 0 794
Heat the oil in a large pan and cook the onion and chilli for 5 minutes until softened. Add the paprika and cumin and cook for a minute more. Stir i..
19 Apr Roasted Pork Belly
josh@ebcd.ie 0 684
Preheat the oven to Gas mark 4-5, 180-190˚C, 350-375˚F. Take the flat piece of belly, dry the rind and score deeply with a sharp knife. Rub the rind ..
19 Apr BBQing, grilling and frying
josh@ebcd.ie 0 740
Pat meat dry before frying, including marinated meats. Wet meat doesn’t brown well. Before you put the meat on, make sure the surface of the pan or g..
19 Apr Slow-cooking & stewing
josh@ebcd.ie 0 725
Stewing or slow simmering can tenderise certain types of cuts and bring out their best flavours (use flank, brisket or chuck – avoid lean cuts as they..
19 Apr Is it ready?
josh@ebcd.ie 0 794
When chicken is ready, the juices will run clear. Always cover and rest red meat after cooking, to retain the juices. Resting time varies depending o..
19 Apr Before you cook
josh@ebcd.ie 0 779
Don’t cook cold meat straight from the fridge – take it out about 30 minutes before you get sizzling...
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