A cartouche is a paper lid placed on top of whatever you’re cooking, a cartouche slows down the reduction of cooking liquids in a pot. To make one, with a scissors cut a square piece of parchment a good bit bigger than the pot. Fold it in half diagonally then again twice more at right angles to the longer side of the triangle. Hold the point of the paper as close to the centre-point of the pot as possible and cutting around the rim, remove the excess paper off the cartouche. Open it out and you will have a circle of paper roughly the size of your pot. If it’s a little bigger than the pan, don’t worry. To see more Irish Recipes and Dublin Cooking Classes on our Irish Cookery School website Watch our 1 min video to see how easy it is to learn how to make Irish Seafood Chowder.
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