gary

Gary Mehigan’s Autumn

Published in FoodonTap Team

I love autumn; it makes me long for slow, lazy Sunday lunches, with family and friends. Yummy Comfort food, with gorgeous, fresh autumnal produce. It’s the season when its still warm enough to sit outside (maybe with a jumper and hat on for those...
Miguel Sweetbreads_copy

Mollejas de Ternero con Papatas Fritas y Huevos Escalfados

Published in

This tapas is a fiesta of contrasting flavours and textures—rich sweetbreads, sweet onions, crisp potato and creamy eggs.
filet peppercrusted ADRIAN

Pepper and thyme crusted fillet of beef

Published in

Serves 6 1 x 1.3 kg whole beef eye fillet 1-2 tablespoons Dijon mustard 1 tablespoon salt 1 tablespoon freshly ground black pepper 1 tablespoon chopped thyme 2 tablespoons olive oil Tuck the skinny tail-end of the fillet underneath so that...
HOW to make sausages ADRAIN RICHARDSON

Home made sausages

Published in

Makes 6-8 sausages Juice of 1 lemon 1.5 metres natural sausage casings – but buy double in case of tears 800 g pork neck, chilled 250 g pork back fat, chilled 50 g fennel seeds 1/2 cup roughly chopped flat-leaf parsley 1 tablespoon freshly...

Baked Spanish Rabbit

Published in

1 whole rabbit, jointed, approx 1 kg 1 x 100 gms thick cut pancetta 2 stalks celery, roughly chopped 1/2 medium size carrot, cut into rounds 1 medium red onion, roughly chopped 2 fresh bay leaves 1/4 tablespoon sherry vinegar 1/4 cup...

Pork shoulder pot-roasted with apples, cabbage and cider vinegar

Published in

1 pork shoulder, seasoned and tied with butchers twine (1 kg) 6 granny smith apples 100 g butter 1 bay leaf 2 whole cloves 1 stick cinnamon 4 cloves of garlic 1 medium onion, finely diced 3 tablespoons thyme, picked and roughly chopped ¼...
21.4.07-PorkCrackling

Slow-roasted pork rump with crackling

Published in From Justin North's Kitchen

Serves 4 Prep time. 20 minutes Salting time. 4 hours Cook time. 50 minutes 1 kg pork rump, with fat and skin intact 30 g salt 30 ml vegetable oil Use a very sharp kitchen knife or a Stanley knife to score the rind. Work from one end to the...