Jess Murphy

210 results

1. Preheat an oven to 180 degrees Celsius. 2. Rub the chicken thighs all over generously with the gochujang paste. 3. Peel and roughly chop the sweet (...)

1. Melt the butter in a small saucepan. 2. Once it has melted, stir in the flour and cook for 1-2 minutes. 3. Gradually add the milk, stirring all the(...)

1. Give your spatchcock chicken a good coating of the sriracha, season and leave to marinate for up to two days, refrigerated. 2. Preheat an oven to 1(...)

Kai-style pork ramen with eggs

Irish Times food writer Jess Murphy has won the Bord Bia/Irish Egg Association recipe competition for chefs. The brief was to show how versatile eggs (...)

Baby back ribs: ideal for low-key entertaining. Photograph: E+/Getty

I love informal get-togethers. You know, the kind that involve putting your eating pants on, using tea towels as napkins, and any old wonky wine glass(...)

Move the pork on to a chopping board and cut between each rib, using a sharp knife.

Put all the glaze ingredients in a mixing bowl and beat together well with a whisk. Set aside half of the glaze for later. Put the ribs in a larg(...)

Russian salad
Russian salad

1. Boil the potatoes in a large saucepan until cooked but still firm, this should take about 10 minutes. Drain and allow to cool completely. 2. Add a(...)

Cobb salad with blue cheese ranch dressing.

COBB SALAD Ingredients 100g cooked ham or bacon, roughly chopped 2 cooked chicken breasts, sliced 6 hardboiled eggs, quartered 1 large carrot, grate(...)

1. Cut the monkfish into large chunks. Finely chop the ginger, galangal, turmeric, garlic, lemongrass and chilli, or alternatively grind them to a pas(...)

Sham’s Malay-style fish curry

I’ve always thought of plaice as a totally underrated fish. It has beautiful rusty red spots, and it is so sweet and tender, mostly because it dines p(...)

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