Search Results for 'Meat'

The chicken is probably the most intensively reared animal in modern agriculture. Chicken produces a highly versatile meat which up until the early 20th century was considered a luxury food.

Cooking experience: Scotty, originally from Columbus, Ohio, started off as a dishwasher in a steakhouse and went on to work in five star French restaurants and hotels in the US and in Europe. He met his wife Jenny Silke in chef school in Boston and followed her to Galway 20 years ago, together they set up a deli in Munster Avenue at the back of a fruit and veg shop which belonged to Jenny’s father. Following from the deli’s success they set up Scotty’s Casual Gourmet in Middle Street. They then moved to a restaurant at Glasan near GMIT before setting up Scotty’s Steakhouse. “This steakhouse is the culmination of a lot of dreams. We cook to order using quality ingredients in an impeccably clean environment and with friendly service,” says Scotty.

You want to cook the finest, juiciest, and best tasting steak of all time. Steak being so simple to cook in a funny way leads it to a great steak being difficult to perfect. The English and French approach the seasoning of the meat in completely different ways. In France the meat is seasoned when raw; this allows a better penetration of the salt into the meat, which will increase flavour. The English argue that the meat should be seared and then seasoned as not to draw out any excess moisture, leaving the meat more on the juicy side and with a better caramelised surface. I follow both rules, seasoning one side when raw and the other (the side I will be presenting the meat) seared.

Brendan and Derek Allen are the inspiration behind Castlemine Free Range. They are the latest generation to be involved in the family farm in Four-Mile-House, Co Roscommon. The Allen brothers saw an opportunity to move away from the more intensive farming methods to more traditional, slow growing style of farming. Their farming philosophy is simply that slowly grown equals greater taste.

Now that those long summer evenings have arrived with family and friends dropping around for visits, we have numerous reasons to take out that barbeque.

Salmon kebabs with coconut

Safefood today launched a new advertising campaign to highlight common and widespread poor food hygiene practices in the home as new research revealed that 84 per cent of people did not thoroughly wash their hands after handling raw chicken.

Safefood has launched a new campaign to highlight common and widespread poor food hygiene practices in the home, as new research revealed that 84 per cent of people did not thoroughly wash their hands after handling raw chicken.

The recession may be bad for your heart - that’s the warning from local heart charity Croí. It says because of the economic downturn people may opt for unhealthy processed foods which are often perceived as cheaper to buy.

Succulent roast pork