PAUL KELLY’S UNIQUE WAY OF CARVING MAKES IT EASY WINGS OFF FIRST Hold the wing by the tip. Cut it at the midsection. (then do the same again to the other wing). LEGS OFF NEXT Hold the leg by the end knuckle. Cut through the skin between the leg & the body and…
Wrap the haggis tightly in tin foil and place in a large saucepan of cold water. Simmer gently for 45 minutes per lb. but do not boil as this might burst the skin. If you would rather use an oven; place in casserole dish with a little water. Wrap in tinfoil to ensure haggis is…
First, choose your steak Fillet is the most tender and expensive of steaks, but can be a little tasteless. Sirloin and Rib Eye are a little less tender, although if they’ve been dry aged they will still be tender enough, and the fat cover and marbling makes them far tastier. Rump steak is the least…
After working with garlic, rub your hands vigorously on your stainless steel sink for 30 seconds before washing them. It will remove the odor. Source: Food Network