Making confit garlic and shallots is a long and arduous task, with a great pay-off. However, with Jack’s simple hack using nothing but a microwave, a mug and some oil you can create your very own restaurant level confit at home in one minute. Perfect to upgrade your cooking at home....
the rest as smartly as possible so it would last. It was a good way to make sure I wasn't wasting food or money — and ensured that the produce I bought stayed edible as long as possible. Here is a guide to storing vegetables to keep them as fresh as you can, as long as you ...
But this is a bit of a moot point, because at our usual rate of consumption we will get through it long before five months. And I’ve begun taking a bulb of this garlic with me every time we visit a friend, because it’s so good I reckon it’s a cracker gift to take along to...
Try this brined roast turkey & crown confit legs for turkey perfection. See more details in our turkey brining guide. How to baste a turkey Use a turkey baster (a long tube with a suction bulb on the end) that is long enough to reach safely into the hot roasting tin and suck out ...
For some reason, when I’ve attempted this kind of thing before I have sometimes found that the lamb has been a bit dry and stringy, but this time it was perfect. I suspect in the past I actually haven’t cooked it for quite long enough, but also on too high a heat, so it dried...
Does anyone else find themselves eating significantly more meat in winter? Sydney weather has turned utterly miserable in the last little while – freezing temperatures, wild winds and absolutely bucketing rain. It’s fantastic cooking weather so long as you have a well-stocked pantry and fridge,...
I’ve used both dried porcini and the frozen fresh variety, but the frozen seemed to have only about as much flavour as a good fresh mushroom, whereas the dried really pack a punch (if you are very keen, there’s a long discussion about the comparative flavourshere). ...