Clik here to view.
Dublin goes DFW part four – Beef Chili and Cornbread
Nothing is likely to upset a Texan more than telling him you can cook a better chili than he can. No doubt, his recipe will have been passed down through generations of trail hardened cow-pokes. The...
View ArticleClik here to view.
Tempura – Fall down seven times, stand up eight.
One of my favourite foods is tempura. It is easy to do as long as one gets the batter right and the oil temperature just so. Easy IT IS NOT! It’s like saying juggling Samurai swords is simple as long …...
View ArticleClik here to view.
Rhubarb fool you once, no shame on you. Rhubarb fool you twice….
Yes, I am fooling around again. Earlier in the year, I gave rhubarb fool a go. I liked it but there were a couple of niggles. My previous rhubarb fool was pretty tasty, pretty good in all respects....
View ArticleClik here to view.
Pork loin with onion and apricot – chatting to Billy can be expensive.
I was in our butcher’s shop recently, chatting to Billy. We were talking about pork, as you do. This got to Billy suggesting that I should try a pork loin, on the bone. He even offered to dress it for...
View ArticleClik here to view.
Fig Tart Tatin and why photographing ice cream is a job for the professionals.
I do a moderately good job on the photos. Well, I have reached the stage in my development (pun intended) that I know how much I don’t know. I know my known knowns. I have a good idea of the … Continue...
View ArticleClik here to view.
Beefing it up with Osso Buco
“So, what’s your blog all about Conor?” “It’s a food blog” “Oh! You write about cooking. What’s it called?” “One man’s meat.” “I see. So you focus only on meat dishes. Is that right?” “No. I do a...
View ArticleClik here to view.
Easy Oriental part 3. Open your mind with Lion’s Head Meatballs.
The inspiration for this post in my mini series came when I overheard a conversation last week between two chaps in a Dun Laoghaire bar. Some snippets of their collective Chinese cookery wisdom; “They...
View ArticleClik here to view.
Easy oriental part 4. Char Sui Roast Pork with Stir Fried Noodles
I’m not a big fan of pork fillet. Traditionally, here in Ireland, it would be prepared by slicing it open and pounding it flat with a mallet or rolling-pin. Then it would be filled with a breadcrumb...
View ArticleClik here to view.
Spanish leg of lamb. Not leg of Spanish lamb.
I have nothing against the Spanish. How could I hold a grudge against the nation that gave us the joys of bull fighting, Torremolinos holidays and jugs of sangria? No, my gripe is with weasel words and...
View ArticleClik here to view.
Want to compete with Foreigners? It’s Noreen’s Meringue Cake with Raspberries.
It hurts me to write this post. I feel like I am putting another nail in my blogging coffin. You see, this post has me acting as “you’re in my way in the kitchen” photographer while the Wife prepares a...
View ArticleClik here to view.
Easy oriental part 6 – Mahjong Squid
Many years ago, we used to frequent a Chinese restaurant on Pembroke Road in Dublin. To my shame, often, we would hang in pretty late, having “just one more bottle of wine” before making any decisions...
View ArticleClik here to view.
Seriously Reduced Beef Stock – Worth three days preparation?
“Three days seems like a lot of trouble for a few cubes.” said the Wife. I was finding it difficult to disagree with her. Enthusiasm had once again got the better of me and I set about preparing some...
View ArticleClik here to view.
Upside Down Two Mango Cake. Go cheap, go dry.
A while ago, I prepared a fig tart tatin. That worked pretty well for a first attempt. In fact, it worked extremely well. With the enthusiasm of the first time lucky, I decided it would be a good idea...
View ArticleClik here to view.
Easy oriental part 8 – Take out the take-out with Beef and Broccoli
This is probably the simplest of the easy oriental series so far. While I was doing my online research (seeing how others have photographed the dish) I came across the phrase “takeout standard” on a...
View Article
