Today: Thursday, March 18, 2010


Recipes

Ken Doherty's Recipe - Jaggery Spread

Last update: Thursday, September 17, 2009, 02:45 | © Metro Éireann

Jaggery or gur is one of those food items that we think we know but are never quite sure exactly what it is. If we call it palm sugar, the picture becomes slightly clearer but not wholly so.

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Ken Doherty's Recipe - Date Pickle

Last update: Thursday, September 10, 2009, 15:56 | © Metro Éireann

For Muslims breaking their fast during Ramadan, dates are an excellent source of energy and will slowly help restart the digestive process back to its pre-fasting norm after the Islamic holy month.

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Pear Relish

Last update: Thursday, September 3, 2009, 13:31 | © Metro Éireann

Fruit expert (or pomologist) Edward Bunyard believed that “the duty of an apple is to be crisp and crunchable, but a pear should have such a texture as leads to silent consumption.”

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Hibiscus Iced Tea

Last update: Thursday, August 27, 2009, 12:54 | © Metro Éireann

Dried edible flowers are a surprisingly aromatic addition to the canon of preservation. The dried leaves and petals of the hibiscus flower in particular make for a tasty iced tea that is drunk all over north Africa and the Middle East.

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Ken Doherty\'s Recipe - Papaya Chutney

Last update: Thursday, August 13, 2009, 01:49 | © Metro Éireann

Our anxieties over the carbon footprint of our food will not be eased until the likes of citrus fruits, mangos and papayas grow this far north of the equator. Judging by July’s deluge, that seems a long way off. So we have no reason not to make use of the abundance of mangos and papayas from the many Asian delis around the country.

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Ken Doherty's Recipe - Raspberry Vinegar

Last update: Thursday, August 6, 2009, 17:29 | © Metro Éireann

The raspberry, the first soft fruit of summer, deserves a transformation other than mere jam.

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Ken Doherty's Recipe: Ful Medames

Last update: Thursday, July 30, 2009, 13:03 | © Metro Éireann

Broad beans have the reputation of being a cosseted bunch of legumes. These kidney-shaped beans, sheltered away in their furry pods, seem indifferent to our demands. But once eaten all is forgiven, as we are won over by their sweet and bitter nuttiness.

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Pickled peaches

Last update: Thursday, July 23, 2009, 12:48 | © Metro Éireann

Next time you’re eating a peach, take a moment to examine the stone nestled deep within its flannel-like jacket, encased in pulpy fruit.

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Cherry Compote

Last update: Thursday, July 16, 2009, 17:52 | © Metro Éireann

Fruit and alcohol have always been sweet bedfellows.

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Apricot Jam

Last update: Thursday, July 9, 2009, 12:07 | © Metro Éireann

For the people of Beit-Jala in Palestine, the apricot is a fruit of longing. According to food writer Christiane Dabdoub Nasser, it is the fruit that most emigrants from this part of the West Bank miss most about their region.

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Gingered Gooseberry Chutney

Last update: Thursday, July 2, 2009, 15:49 | © Metro Éireann

A rather reluctant member of the berry family, the gooseberry is a much unloved summer fruit. Its hairy and veiny exterior alone would scare off even the most forgiving berry fanatic, while its sourness is far too tooth-clenching for those looking for a sweeter hit.

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Strawberry Granita

Last update: Thursday, June 25, 2009, 16:12 | © Metro Éireann

“A famine of snow, they themselves say, would be more grievous than a famine of either corn or wine.” Eighteenth-century author and traveller Patrick Brydone's keen observation indicates not only the importance of that frozen matter in the development of a culture’s cuisine. but that this pivotal moment was due in no small part to the Arab influence on southern Italian food.

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Japanese Sanbaizu Dressing

Last update: Thursday, June 18, 2009, 12:55 | © Metro Éireann

‘Umami’ might sound like the name of cartoon character, but it is in fact one of the five basic tastes, along with sweet, salty, bitter and sour.

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Ken Doherty's Recipe Honeyed Walnuts

Last update: Thursday, May 28, 2009, 12:26 | © Metro Éireann

According to Pliny the Elder, “Cattle that have eaten poisonous honey throw themselves to the ground, seeking to cool their bodies which are running with sweat.”

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Ken Doherty's Recipe Sweet aubergine relish

Last update: Thursday, May 14, 2009, 11:46 | © Metro Éireann

It’s almost as if cooking was invented for the aubergine. In its raw form, this berry fruit – also known as the eggplant or brinjal – belies its sheer versatility when roasted. And in pickles and relishes, the aubergine is a great carrier of flavour.

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Ken Doherty's Recipe - Labneh

Last update: Thursday, May 7, 2009, 00:35 | © Metro Éireann

You don’t need a long white coat and a blue hairnet to make cheese – some yogurt, muslin and a little time should be sufficient.

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Egusi (West African soup)

Last update: Thursday, February 12, 2009, 16:39 | © Metro Éireann

Egusi (West African soup)

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Korean - Poached lotus root

Last update: Thursday, February 12, 2009, 16:38 | © Metro Éireann

Korean Poached lotus root

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