2009 at FoodFight.ie
Photo by peterastn
A post by peter at CheapEats.ie
My highlight of Taste of Dublin: steak frites from the Saddle Room. Simple, unfussy, and perfectly cooked.
The Shelbourne Hotel lost its character when it was revamped, but its restaurant seemed reason enough to visit. I headed there with our good friend Geordie Sue a few weeks ago to check out the early bird menu; €22 for two courses and €25.95 for three. It’s quite a large space with an open kitchen, lots of waiters buzzing around, and quite a few covers. Continue reading »
A post by svenetos at Chew On That
Top Chef Wins An Emmy – Top Chef won the award for “Best Reality Competition Series” in this year’s Emmy Awards. This is the reality show’s first win in the category. It has been nominated four consecutive times, but had lost out to The Amazing Race each year. Padma Lakshmi, Gail Simmons, Tom Colicchio accepted the award. It’s about time that our foodie shows are getting the respect they deserve! Continue reading »
A post by Billy Lyons at RESTAURANTS AND FOOD IN CORK
CRONIN’S PUB
Enjoyed a decent lunch in Cronin’s Pub in Crosshaven in mid-week. By chance, we ended up in a rather gloomy corner though there we later saw there was a much brighter room at the other side of the bar. Loads of boxing pictures (mainly old) and some interesting old posters, also lots of illustrations of ships around the place.
The welcome was bright and breezy and the starter, their. Continue reading »
A post by peter at CheapEats.ie
We have regular whinges about bad customer service here at CheapEats, so it’s always nice when we can point out the good.
Last week, I spent four successive days swearing that I wouldn’t be hungover again until September (I was marking the end of summer). With so much alcohol residue coursing through my veins, the cravings kicked in; I stumbled up to Centra in Sandyford (south Dublin) for a can of Coke. Or three. Continue reading »
A post by noreply@blogger.com (Donal) at The Good Mood Food Blog- Donal Skehan
Mushroom hunting in Ireland is something that I feel takes place with something of an uneasy pleasure. While the idea of foraging for free food always gets me excited, mushroom hunting is somewhat more hazardous than picking a few juicy blackberries off a thorny bush. Continue reading »
A post by Billy Lyons at RESTAURANTS AND FOOD IN CORK
A bumper Weekend Catch, fresh from the Net. THE WEEKEND CATCHRestaurant & Bar Scene in Corkvia Twitter & Facebookhttp://www.dineincork.ie/ Mark your calendar ‘Evening Echo Dine In Cork-Restaurant Week’ running from Friday 5th November to Sunday 14th NovemberBlairsInn Our delicious 10oz Angus Rib Eye Steaks at eur19.95 are fantastic value. Up to 20% cheaper than other places in Cork. http://bit.ly. Continue reading »
A post by The Beer Nut at The Beer Nut
The way Americans talk about breweries – the physical beer-making bit – can be quite jealousy-inducing. It seems to be generally taken for granted that breweries are visitable attractions, rather than merely functional workplaces. So, for this month’s Session, Maine-based The Beer Babe has asked us to go along to one of our newest local breweries. Now, we’re not short of new breweries in Ireland this year, I’m delighted to say. Continue reading »
A post by Matt Kane at Curious: The Curious Wines Wine Blog
I’m always very keen to be as authentic as possible in the kitchen. Sticking to the original recipe and traditional methods generally gets the best results, but it’s not always possible to do. Well what do you expect me to do, I don’t have a clay oven?
Traditional spices, ghee butter and a traditional tandoori oven all help, but we can still manage to make something at home that’s close to authentic and very tasty. Continue reading »
A post by David at Kitchen72
Messy is pretty, and messy is tasty. This is a pared down and quick post, messy finger food and perfect summer lunch.
By the way, the dressing and salad is a killer and has endless variations – the dressing though is simple. Think ratios and adjust accordingly – one part lime juice, to one part fish sauce, same amount of garlic and freshly chopped chilli’s (1:1:1:1) half a part of rice vinegar (0.5) , quarter of palm sugar or light brown sugar (0.25). Continue reading »
A post by Gavan at Gavan Murphy
Even though we’re at the end of summer that doesn’t mean it’s time to go back to old habits. Even a bbq sides can be healthy! Here’s a great way to make a pasta salad sans the fatty mayo dressing. I also like using quinoa pasta, because it doesn’t leave me feeling heavy and bloated since it’s gluten free. Cheers to a great Labor Day! Continue reading »
A post by KathrynSteed at Chew On That
Labor Day is on its way and it’s time to start menu planning! I’m going to be in Minneapolis over the weekend, eating food on a stick at the state fair, but many people I know are going to have their final grilling session of the year. If you’re one of them, but you don’t have your meal planned yet, I have some great recipe ideas for ya! Continue reading »
A post by Daily Spud at The Daily Spud
The people from Absolut vodka must really think I need a drink.
Not that they’re necessarily wrong about that you understand, but they must think I’m in a truly bad way if they’re sending me five bottles of vodka at a time. Five!
For all you know, these bottles could be quite large
Actually…
I must confess.
The bottles were only little. Continue reading »
A post by Elly at Not Junk Food
Meet Cully&Sully
Everyone’s favourite producers of chilled hot pots, soups, pies and desserts, Cully&Sully were in the Westbury Hotel in Dublin last night to meet some of the Irish Food Bloggers and to launch a fantastic new competition – Chef Factor.
The evening kicked off with demonstration from Ivan, often referred to as the “&” in Cully&Sully – he’s the main development chef for the company. Continue reading »
A post by Billy Lyons at RESTAURANTS AND FOOD IN CORK
MEETING MOELLEUX
Funny how things happen.
This year, while on hols in the Dordogne, I won a prize for being a diligent tourist. Had I been really wide awake and diligent I would have won two of them but didn’t catch on to the scheme until my holiday was half over.
The prize was a bottle of the local Bergerac white and was presented to me by a pleasant young lady while I was doing a tour of. Continue reading »
A post by jean at CheapEats.ie
This week, Milano offered our readers a chance to win dinner for two to promote their great new ‘Create Your Own Pizza’ challenge. 85 of you said ‘me please!’ and the lucky winner is:
Random Integer Generator
Here are your random numbers:
79
Timestamp: 2010-09-02 11:08:39 UTC
So well done Catherine, commenter no 79! We’ll be in touch to let you know how to claim your free meal for two, and we really hope you enjoy it. Continue reading »
A post by Curious Wines at Curious: The Curious Wines Wine Blog
Continuing our Australian theme for the month, our October prize is a must-have for all lovers of wine from the land Down Under.
James Halliday is the authority on Australian wine with an unparalleled knowledge of the industry gained over 40 years making, tasting, judging and writing about wine. His Australian Wine Companion has become the indispensible handbook for professional and amateur enthusiasts for this increasingly diverse and ever-more exciting country. Continue reading »
A post by svenetos at Chew On That
One of the best parts about fall is apple season! Apple orchards open up and the apples are ripe and ready to be picked and turned into all kinds of wonderful apple creations. Get your family or friends together and make a point to pick your own fresh apples this season. Personally, I’m a red apple kind of girl! I’ve never gone to apple orchard before, but I think I’m going to drag my boyfriend Paul along this season, and then make a few of these seasonal recipes. Continue reading »
A post by Caroline at Bibliocook: All About Food
Events at O’Brien’s Chop House in Lismore are very well done. Long tables with lots of random strangers (who turn out to be anything but after a few minutes talking), food served family style in large dishes, beer and wine on the tables for self service: it’s all very relaxed, terribly well organised and enormous fun. That’s why the Husband and I leaped at the last minute chance to go along to a Beer and Curry Feast there last Friday.
The beer? Continue reading »
A post by rercy at CheapEats.ie
Photo source: The Guardian
The blackberries are out and it’s your chance to get free food. You can use them to make jam, cakes, ice cream, compote, crème brulée, coulis and even tea.
You can also use blackberries in savoury sauces. Venison goes well with autumnal purple-red produce and this Pan-fried venison with blackberry sauce is very fast and easy to make. This recipe can be cooked and prepared in less than 30 minutes.
The trick is to cook venison as you would beef. Continue reading »
A post by sheila kiely at Gimmetherecipe
To celebrate the publishing of the book The Country Cooking of Ireland by Colman Andrews, we have one of the books to give away and also for Foodfight readers we have a recipe from the book for you. The competition is after the recipe.
Serves 4
The late cookbook author Theodora FitzGibbon adapted the recipe for this unusual and delicious soup from “a handwritten recipe book, 1735”; she doesn’t specify the family name or country. She does note, though, in her indespensable Irish Traditional Food, wherein her version appears, that “Almonds were immensley popular in richer homes in 18th century Ireland. They were not only used for cakes and puddings, but also with meats, fish, vegetables and in soups.” Watercress is a far more ancient food in Ireland, eaten since prehistoric times.
Combine the milk and cream in a small saucepan over high heat. Add the lemon rind and almonds. Bring almost to a boil, then reduce the heat and simmer for 5 to 7 minutes.
Remove from the heat, cover, and set aside to infuse for about 30 minutes.
Meanwhile, melt the butter in a medium pot over low heat, add the celery, and cook for 2 to 3 minutes, stirring constantly with a wooden spoon. Add the stock in a slow, steady stream, stirring constantly, and cook for about 5 minutes, continuing to stir until the sauce thickens.
Strain the infused milk into the stock. Season to taste with salt and pepper. Add the watercress and continue to cook for 6 to 8 minutes more.
Puree the soup in a food processor or blender. Adjust the seasoning if necessary.
Serve hot or cold.
To win the book, leave an answer to the following question in the comments: Is it beef or lamb that is the meat in Irish stew?
Those with the correct answer will be added to a draw and the winner will be randomly selected.
A post sponsored by Irish Mist
This is a sponsored post by Irish Mist. Have a look at their Irish Mist Facebook Page and become a fan.
Ingredients:
Oven Temperature: Pre-heat to Gas Mark 6 – 400ºF – 200ºC
Preparation:
1. Soak ham overnight in cold water.
2. Remove ham from the water. Rinse under cold tap.
3. Place skin-side down in a large pan, and cover completely with cold water.
4. Bring slowly to the boil, removing any scum which arises.
5. As soon as it comes to the boil, turn the heat down to a simmer, cover with a lid and cook very gently, allowing 25 minutes to the lb./450g plus 20 minutes extra.
6. Approximately ½ hour before the cooking time is completed, remove the ham from the water and cool a little.
7. Strip the rind and score the fat in diamonds. Place a clove in each diamond and place the ham on a rack in a roasting tin.
8. Paint the ham all over with half the Irish Mist.
9. Mix the sugar and mustard with the remaining Irish Mist and spread on the scored fat.
10. Cook in the pre-heated oven for approximately 30 minutes until the glaze is golden brown. Relax before carving.
Important:
Top up the pan with extra boiling water, whenever necessary.
A post sponsored by Cloudy With a Chance of Meatballs
And another competition. Two goodie bags for the movie Cloudy With a Chance of Meatballs
Blurb: 
When Flint’s latest machine, designed to turn water into food, accidentally destroys the town square and rockets up into the clouds, he thinks his inventing career is over. Until something amazing happens — cheeseburgers start raining from the sky.