Hevizs

Halibut Sous Vide, Butter and Lime

This post is a bit of an experiment. I have noticed that when I post on a Friday, I get a bit of a bounce on the numbers. As my posting schedule (to call it a schedule is an insult…

Glorious Beef Burger – The Way of the Wagyu

Let’s face facts, many of the burgers one encounters in the big, bad world, are pretty bloody awful. Most of you see the sun come out, rush to the convenience store and buy a box of frozen patties (Who is…

Oriental Style Oxtail – Subtle It’s Not

If you are looking for elegance, look somewhere else. If you are looking for subtlety pass by, my friend.  This dish is not such a preparation, it’s like being hit in the face with the all ingredients from an Oriental…

Wagyu Beef On The Rack

I had a conversation with my friend, James Lawlor, who runs the butcher shop that bears his name (on the Upper Rathmines Road in leafy south Dublin). It was over the counter while he was putting my weekly order together….

My, My, Thai Thigh

If you have a crowd to feed…. What am I saying! Nobody has a crowd to feed these days. I got my chicken thighs on a 3 for 2 offer and ended up with more than I needed. Having said…

The Long and the Short of Oriental Short Ribs

There are short ribs and then there are short ribs. One can’t blame the average butcher for trying to sell as much of the animal as possible. But, many go too far and end up harming their own businesses by…

Sous Vide Tuna with a Fennel Crust

There is not a lot to say about this except WOW! For any of you sous viders out there, this is an easy one with a low temperature and a short cook time. The fennel crust is simplicity itself. So,…

Lockdown Lowdown – Couscous

While you and your granny were around in the toilet roll aisle having a punch-up with a tattoo encrusted weightlifter, I was quietly loading up my trolly in the dried goods aisle. Down the far end from the scrum and…

Spiced Wicklow Lamb Shanks Sous Vide

This recipe is a celebration of being involved in a great organisation, the ISVA. For me, it’s a huge honour to be included in the Champions of Sous Vide cookbook published by Mike and Jason of the International Sous Vide…

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