Boning Knife
An authentic butcher’s knife, designed especially to separate meat from bone. The blade is characteristically thin and curved, which ensures a thin cut. It can be used to remove the bones and cuts through meat very easily.
Bread Knife
This knife has a long serrated blade of approximately 20cm (8in). A good one will slice bread without leaving a lot of crumbs.
Scalloped Slicing Knife
A perfect knife for slicing roasts and dense meats such as large continental sausages. It has a comfortable handle and the scallops on the blade trap small air bubbles between the metal and the food, preventing the food from sticking to the blade and making it easy to slice meats very finely. The scalloped slicing knife is also good for cutting thicker slices with more precision. However, it is not suitable for carving meat on the bone – it’s too long and doesn’t have a point, so will feel very clumsy in this situation.
Filleting Knife
Despite its name, which suggests it is used for meat, this knife’s speciality is actually fish! Choose one with a thin, flexible blade for performing the most delicate kitchen operation: preparing perfect fillets. You’ll also need tweezers to remove the last few tiny bones left in the fillet.
Paring Knife
Used to trim meat and remove lard, fat and sinew, and to peel and cut up fruits and vegetables. A paring knife has a blade approximately 10cm (4in) long that allows you to work easily. You can also buy ones with a serrated edge, which stay sharper for longer and the tops don’t tend to break off.
Sharpening Steel
An essential accessory for keeping your knives sharp. Hold the steel vertically, either pressed on to a tea towel on a flat surface as shown below, or, when you feel more confident, held freely at arm’s length in front of you. Slide the knife blade down the steel, at an angle, then again down the opposite side of the steel. Repeat about six times on each side until the knife is sharp – your cutting edge is now ready for work.
Knife Skills for Fish
Cleaning Round Fish (for when serving whole) Such as cod, haddock, trout, salmon and sea bass
Snip the fins off the fish with kitchen scissors and then remove the scales by scraping the fish from head to tail with a blunt, thick-bladed knife. To remove the guts, slit open the belly from the anal fin (two-thirds of the way down the fish from the head) up towards the head. Pull out most of the guts with your hand, then cut away any entrails left behind and wash out the cavity under cold running water.
1. Filleting round fish: cut V-shape
2. Cut down the length of the back
3. Cut the fillet away from the bone
Cleaning Flat Fish (for when serving whole) Such as sole and plaice
To remove the guts, locate the gut cavity by pressing on the whitest side of the fish just below the head until you find an area that is much softer. Make a small incision across this area and pull out the guts with your little finger. Trim the fish by snipping off the fins with kitchen scissors.
4. Remove the fillet and turn over
5. Repeat same cuts on the other side
6. Two perfect fillets from round fish
Filleting Round Fish
Lay the fish on the board and, on the uppermost side, cut closely around the head in a V-shape so that you don’t lose too much of the fillet. Lay the fish with its back towards you (unless you are left-handed like me, in which case place it with its back away from you). Cut along the length of the back, keeping the blade of the knife above the horizontal backbone.
Starting at the head, cut the fillet away from the bones, keeping the blade as close to them as you can. Once you have released some of the fillet, lift it up with your fingers to make it easier to see where you are cutting. When you near the rib bones, cut as close to them as you can or, if very fine, cut through them and then remove the bones from the fillet afterwards using tweezers.
Turn the fish over, again cut the V-shape around the head, and repeat the rest of the cuts to remove the fillet from the second side.
7. Filleting flat fish: cut around head
8. Cut down the centre of the fish
9. Fold back the fillet as you cut
Filleting Flat Fish
You will get four fillets from a flat fish. Lay the fish on a chopping board and cut around the back of the head and also across the tail. »
Then cut through the skin down the centre of the fish, very slightly to one side of the raised backbone, working from the head down to the tail.
Starting where the backbone meets the head, slide the blade of the knife under the corner of one of the fillets. Carefully cut away from the bones, folding the released fillet back as you do so. Keep the blade of the knife almost flat and as close to the bones as possible. Remove the adjacent fillet in the same way. Turn the fish over and repeat on the other side.
Skinning Fillets of Fish
Place the fillet skin-side down on a chopping board with the narrowest (tail) end nearest to you. Angling the blade of the knife down towards the skin, start to cut between the flesh and the skin until a little flap is released.
Flip the fish over. Firmly take hold of the skin and, working away from you, continue to cut between the flesh and skin, sawing with the knife from side to side and keeping the blade of the knife close against the skin until all the skin is removed.
Preparing Prawns or Langoustines Including tiger and Dublin Bay
Firmly twist the head away from the body and discard, or rinse and keep to use for stock (see page 219). Lay the prawn upside-down and break open the shell along the belly, then carefully peel the shell away from the flesh.
With large, raw prawns it is important to remove the intestinal tract, which looks like a thin black vein running down the back of the prawn flesh. Run the tip of a small knife down the back of the prawn and then lift up and pull out the vein.
Preparing Vegetables
Always shake or brush off any loose earth before washing vegetables. All vegetables must be thoroughly washed before cooking, with the exception of mushrooms, which should be brushed or wiped using a pastry brush. As cultivated mushrooms are grown in sterile soil this is sufficient. If they are genuinely wild, then trim them down, cutting off any bruised or damaged bits with a small, pointed knife, and brush or wipe as before.
Vegetables with inedible skins (such as onion, thick-skinned roots and tubers, and some squashes) need to be peeled. A vegetable peeler or small paring knife is best for peeling. A really sharp knife (see pages 20-1) and a good, heavy chopping board are essential for slicing and chopping.
Some vegetables, notably celeriac, artichoke bottoms, Jerusalem artichokes and salsify, rapidly discolour and begin to lose their vitamins once they are cut. To prevent this, try not to prepare them too far in advance. When peeling and cutting the vegetables, use a stainless steel knife and drop them immediately into ‘acidulated’ water. To prepare acidulated water, simply add the juice of one lemon to 600ml (1 pint) water.
How to Peel Garlic
Cut the root end off the clove of garlic. Lay the clove flat on the chopping board and rest the blade of a large knife horizontally on it. Lean heavily on the flat blade with the heel of your hand. The garlic clove will crack under the weight and will simultaneously be released from its papery skin. Remove any green stalk from the centre and finely chop using a rocking motion.
How to Chop an Onion
Peel the onion and chop off the root and tip. (If you’re less confident, you can leave the root attached until the last minute to hold the pieces securely together. But don’t forget to remove it before cooking!) Cut the onion in half through the root end (see the step by step pictures over the page). Place one half of the onion flat-side down on the chopping board. » Make about six parallel cuts downwards with the knife tip pointing towards the root end, but cutting short of the root end so that the onion continues to hold together.
Next, with the onion still facing downwards, and holding it steady from the root end, make three horizontal cuts one above the other, towards the root. Again, be careful not to slice all the way through – the half must still hold together.
Finally, chop down repeatedly across the width of the onion. Perfect cubes will fall from your knife!
1. Onion: cutting in half
2. Making downwards cuts
3. Making horizontal cuts
Using a Mandolin
A mandolin is a plane-slicer tool, which originated in the Far East and is used to cut potatoes or other vegetables. Most models offer various cuts and thicknesses but typically they have three blades – one each for fine, medium and large ribbons. If you haven’t used a mandolin before, try to purchase one that has a tripod and a guard for your fingers.
Julienne
This is a term used when vegetables or fruit rind are cut into very fine strips. Peel the skin from the vegetable if necessary. Trim away any root or stem parts. If the vegetable is round, like a potato or carrot, cut in half and lay it cut-side down on the board. This will keep it from rolling. Cut the edible part of the vegetable into slices about 3mm (1/8in) thick. Cut around the seeds and discard if necessary. Turn these slices on their side and slice again into even strips 3mm (1/8in) thick. Use as required.
4. Chopping the onion into cubes
5. Slicing courgette with a mandolin
6. Slicing carrot with a mandolin
Brunoise
Brunoise is a method of chopping in which the vegetable is first julienned (see above) and then turned 90 degrees and sliced again, producing cubes or dice with a side length of no more than 3mm (1/8in). The cubes should be consistent in size and shape, to create an attractive finish. Common vegetables to be brunoised are leeks, turnips and carrots. The diced vegetables are blanched briefly in salty boiling water and then submerged in ice water for a few seconds to set the colour. The brunoise is often used as a garnish – for example, scattered on a consommé (a type of soup).
7. Preparing carrot for julienne
8. Cutting julienne strips
9. Chopping into brunoise cubes
Choosing Meat
A good butcher is invaluable; a shop run by helpful, knowledgeable staff inevitably means they care about the meat they stock and will have treated it properly. They should be able to advise you about cooking times and recommended methods as well as prepare joints and steaks to your requirements.
Meat should always look and smell fresh. A bright red or pink doesn’t necessarily indicate freshness. Instead, look for a good, clear colour; although bear in mind that it will darken naturally on exposure to air. Beef should be well hung for a better flavour. Look out for labels stating that the meat has been ‘dry aged’. This means that 30 per cent of the moisture has been removed and as a result the beef should be firm to the touch.
Any fat should be creamy white; if it’s yellow (except for some very specialist breeds), the meat is probably past its prime. Look for a smooth outer layer of fat, if appropriate to the cut, and a fair amount of ‘marbled’ fat distributed throughout the meat; this will keep it moist during cooking and add flavour.
Always look for a neat, well-trimmed piece of meat, with sinew removed. Splinters of bone and ragged edges indicate poor butchery. Joints and steaks should be of uniform thickness so that they cook evenly.
Minced meat is best eaten on the day of purchase. Larger joints, chops and steaks will keep for 2-3 days. Lean cuts will keep for longer as it is the fat that turns rancid first. If in doubt, smell it – ‘off’ meat will have an unpleasant odour and a slimy surface.
I always remove meat from its original wrapping and then put it, wrapped in fresh cling film, on a plate in the fridge to prevent blood dripping through the fridge shelves. Remember to always store raw meat away from cooked foods to prevent cross-contamination. As a general rule, remove meat from the fridge 30 minutes to 1 hour before you intend to use it. This allows it to relax and return to room temperature. Once cooked, rest it once more so that the juices stay in the meat after it is cut. »
In Ireland we are lucky enough to have a Quality Assurance scheme run by Bord Bia, the Irish food board, who are committed to supporting Irish farmers and the industry to produce the safest and highest quality food possible. Bord Bia have tirelessly championed Irish meat abroad and have been responsible for allowing artisan businesses to blossom and expand under their watchful eye. Look out for their quality mark- a shamrock with an Irish flag. It guarantees that the meat can be traced back to the farm on which the animal was reared.
Meal Planning
There are many factors to consider when planning a menu and it may seem a difficult and daunting task, especially when tackling it for the first time. Begin by thinking about the people you are cooking for and what type of dishes they might enjoy. I like to give people one ingredient that perhaps they haven’t tried before. However, it is important to think about availability, to make sure that you don’t spend too much time running about trying to find particular ingredients. Always check the dietary requirements of your guests to make sure that you are catering for everyone. That said, I often make an extra dish or two, just in case there’s an allergy or food dislike that I’m not aware of.
For the best flavour, choose your dishes based on seasonality; if you are unsure, visit your local farmers’ market and ask the growers what produce is at its best.
Think about which dishes can be made in advance or even prepared and frozen beforehand. When entertaining at home I aim to have at least one course made in advance – usually the dessert. Many dishes can also be prepared up to a certain stage and then kept covered in the fridge until needed. Just make sure that you allow everything to come back to room temperature before cooking or serving it.
Try to get a good balance in your menu and avoid overlap ingredients. It is also important not to make too many of the dishes overly rich and heavy; although they will be delicious, your guests will start to struggle. » Devise a time plan for the evening and make a note of how long different things need in the oven. This stops you from becoming flustered once your guests arrive and allows you to enjoy the evening and take part in the chat!
If you are nervous, perhaps try out the dishes on close friends and family first. The less pressure you have on your shoulders the better, and the more likely everyone is to have a good night. Once you have mastered a dish, then you can build on it and take it to the next level. The most important thing to remember when entertaining is to relax and enjoy it!
10 Chef’s Tricks
Like anything else, cooking takes patience and practice. Even though I’ve been cooking for years, I’m always discovering new ways to make my job that little bit easier, or working out how to fix things when they go wrong. Here are ten of my most useful tips and secrets.
Glossary
Have you ever come across a cooking instruction that you’re not sure about? There are so many terms and techniques in cooking, and not all recipes explain them in detail. But don’t be put off cooking a dish because the recipe uses specialist language – in this glossary I’ve explained some of the most important words and phrases that you’ll need to know.
Al Dente The texture of properly cooked pasta, vegetables and risottos. Literally ‘to the tooth’ (in Italian), it describes the slight resistance in the food when bitten.
Baste To spoon or brush a liquid (such as dripping from the pan, butter, fats or a marinade) over foods during roasting or grilling, to keep moist.
Blanch To parboil by immersing in rapidly boiling water for a few seconds or minutes. Normally used for vegetables such as French beans, sugar snap peas and mangetout. This helps to retain colour and flavour.
Braise A slow cooking method used for cuts of meat that are too tough to roast. It is also good for some vegetables. A pan or casserole with a tight-fitting lid should be used so that very little liquid is lost through evaporation. The meat is first browned, then cooked on a bed of roughly chopped vegetables (often called a ‘mirepoix’), with just enough liquid to cover the vegetables. It can be cooked in the oven or on the hob.
Caramelise To heat (under a grill, in a pan or using a chef’s blowtorch) so that the natural sugars in the food burn slightly and go brown. Sugar can also be sprinkled on food to create this effect, as in crème brulée.
Coulis Fruit that is sweetened with sugar and thinned with water, then puréed to form a fruit sauce or decoration for desserts.
Court-bouillon Flavoured liquid used for poaching fish. Made from water and wine or wine vinegar, with herbs and vegetables for flavouring.
Dauphinoise To cook ‘à la Dauphinoise’ means to bake in a slow oven with cream and garlic. A gratin dauphinoise is a classic dish of thinly sliced potatoes cooked with garlic, cream, milk, butter and often Gruyère cheese – rich, but delicious! Serve alongside meat or vegetable dishes.
Deglaze To loosen the sediment from the bottom of a pan by heating a little stock, wine or other liquid, along with cooking juices left in the pan after roasting or sautéing meat, and stirring with a wooden spoon.
Dice To cut into very small cubes of similar size and shape.
Dredge To coat food with flour or another powdered ingredient.
Flambé To flavour a dish with alcohol, usually brandy or rum, which is then ignited so that the actual alcohol content is burnt off, leaving the flavour behind. This can be done with a lighter, although chefs tend to simply tilt the pan and use the flame of the gas! Take great care!!
