2011 at FoodFight.ie
Photo by peterastn
A post by Billy Lyons at RESTAURANTS AND FOOD IN CORK
Delicious Hat Trick by Yumm!
Is this Walter Ryan-Purcell, the face of the Fresh from West Cork stall in the English Market, something of a magician? Every time he pulls something out of his bag, a bit of food magic appears.
It wasn’t just one this weekend. Nor two. No. But three of the best from YUMM! in Ballydehob. Let me take you through them, all suitable for vegetarians and all gluten free. Continue reading »
A post by Valerie O'Connor at Val's Kitchen
via Instagram http://ift.tt/1nbmuLf. Continue reading »
A post by A Cookbook Collection at A Cookbook Collection
A post by A Cookbook Collection at A Cookbook Collection
A post by Billy Lyons at RESTAURANTS AND FOOD IN CORK
Electric Fish
Scallop & Cod Burger
If you go to the Fish Bar at Electric, you must try their burger. A fish burger? Yes, why not? And this one is something special. I know I’ve mentioned it before but the Scallop and Cod Burger, served with cucumber pickled and smoked paprika aioli, is irresistible. And that tender brioche burger, made in-house, is a perfect wrap for the quality fish within!
It was one of our mains in the South Mall venue at the weekend. Continue reading »
A post by Wholesome Ireland at Wholesome Ireland
You might have seen the recent video where Buzzfeed staff in the US decided to try out some Irish ‘snacks’. I’m not sure that many Irish people snack on black pudding. That’s not to say that we don’t like it. The only person who won’t eat it in the family is the 15-year-old, simply because she prefers the white version, straight from the casing. Continue reading »
A post by ollie at olliesplace: Organic food, farming & environment. By Oliver Moore.
With sales of Organic food increasing once again, I spoke to William Doherty and Caitriona Daunt. The couple run Organic Republic, an organic produce home delivery service, as well as their own stall at a number of farmers’ markets in Cork. I spoke to Cathriona about their operation.
Oliver Moore: What’s your background Cathriona?
Cathriona Daunt: I studied French and Spanish in UCC, and then worked abroad. I also did a horticulture course here in Ireland when I returned. Continue reading »
A post by Vicky at S'tasty
I’m back again with ‘yet another’ cherry dessert. They are so good and plentiful this summer, and I want to make the most of this bumper cherry season. This week, I made some wonderful cherry yogurt popsicles. Popsicles are great on a hot summer’s day, but the ones you buy in stores tend to be full of sugar and colorings. These popsicles are made with fresh cherries, a little sugar (you could use honey instead) and lots of natural yogurt. Continue reading »
A post by dudara at Stitch and Bear
The Raven Rita is a delicious variation on one of my favourite cocktails, the margarita. Chambord is a magnificent black raspberry liqueur, which comes in a wonderfully regal, orb-shaped bottle. A little dash of Chambord in a glass of sparkling wine adds some real magic to celebrations, but it also brings depth and sweetness to many other cocktails. In fact, a bottle of Chambord never seems to last too long in our house. Continue reading »
A post by sheila kiely at Gimme the recipe
A post by Caroline Hennessy at Bibliocook - All About Food
We have a cover. And a name. And – almost! – a book. That little project* that I mentioned way back in February? It’s so close…. Continue reading »
A post by Conor Bofin at One Man's Meat
A post by Billy Lyons at RESTAURANTS AND FOOD IN CORK
Superb Kale at Killavullen Market
“Throw in a few beans, please!”
Delighted I made it to the Killavullen Farmers Market last Saturday. Brought the bags, as usual – no point in going to a market unless you bring bags – and filled them up.
A big welcome and lots of good things to eat and drink here. Continue reading »
A post by Valerie O'Connor at Val's Kitchen
via Instagram http://ift.tt/1yQpAYE. Continue reading »
A post by The Beer Nut at The Beer Nut
We had a couple of goings-on of beery significance in Dublin last week. Thursday saw 57 The Headline host the local launch of St. Mel’s Brewing. St. Mel’s in Longford Town may be a very new operation but it’s helmed by Liam Hanlon, previously the head brewer at Carlow and the creator of the beers that went on to become O’Hara’s IPA and Leann Folláin. He’s operating on a 15hL Irish-built brewkit now, producing three bottle-conditioned beers to begin with. Continue reading »
A post by shananigans at Shananigans Blog
I love to travel, to wander the world in search of new experiences and great food, but sometimes the best treats of all are on my own doorstep. This weekend is one of those lovely summer weekends in Duncannon. My Big Green Egg has been on since 6 am this Sunday morning and Pulled Pork and Beer Can Chicken are cooking away as I write. Continue reading »
A post by dudara at Stitch and Bear
Things often never go to plan, which is why we were late leaving Dublin and why we subsequently found ourselves deep in the Tipperary countryside stuck behind a tractor with a trailer-full of round bales. As a farmer’s daughter, the “stuck behind a tractor” is a story I’ve used many times to explain tardiness, but this time I wasn’t trying to dodge my mother’s ire. Instead, we were trying to arrive in time for dinner at the Old Convent in Clogheen. Continue reading »
A post by Daily Spud at The Daily Spud
Well now, this post has been a long time coming. Having been sucked into the black hole that is house renovation, the Daily Spud has become closer to the monthly spud, while prospective posts have languished on the proverbial back burner. Now that I have acquired an actual back burner – along with the kitchen to go with it, and of which more anon – it’s time to fire things up again. Continue reading »
A post by Aoife - Babaduck at Babaduck
Goat, I hear you say. Has she finally lost the run of herself? Actually no, I'm still quite as sane as I was last week but I've been playing around with a few biscuit recipes lately. One I've always loved is my Oat and Vanilla Shortbread biscuits : they're exceedingly easy to make and every time I make them, they vanish in the blink of an eye. Continue reading »
Pairing great wine with great holiday food is what CuriousWines.ie’s Cracking Christmas Case is all about, hand-picked favourites including holiday classics and some of their best-selling wines of 2011 are all brought together in this glorious mixed case, complimenting Christmas fare from roasts to puddings in spectacular style.
Curious cases start at just €95.00 with free delivery, and this particular case of festive delight retails for a deeply discounted €115. Happily, we’ve got one to give away to a lucky winner at FoodFight.ie. – all you need to do to enter is tell us in the comments below what you’ll be cooking up for Christmas dinner this year, and we’ll pick a winner from the entries on December 16th. (And if you don’t win and still want to grab yourself a holiday bargain, last orders for Christmas dispatch are December 20th!)
Every cook we know loves their iPad (or lusts after one) for clipping, reading and cooking from online recipes right in the kitchen. Well, Clickcase.ie has what may be the ultimate kitchen gadget for iPad lovers: the Speck Handyshell slots around your iPad 2 so it can be hung from any rack, drawer or cabinet knob, keeping your iPad at eye level and safe from spills and mess. Genius!
Clickcase, Irish retailer of brilliant iPad and iPhone accessories, is giving one crimble red Handyshell away to a FoodFight.ie reader just in time for Christmas. To enter, all you have to do is head over to the Clickcase Facebook page before December 8th and tell us why you love your iPad or iPhone in the kitchen!
Bake, sell, raise money and help Temple Street Children’s University Hospital.
This November The Great Irish Bake is back and Kitchen Hero Donal Skehan is helping out with sharing recipes and promoting the event. The Great Irish Bake is in aid of helping sick and seriously ill children get the treatment they need. Head over to The Great Irish Bake to register online and be in the chance of winning a trip to New York when you help raise funds for Temple Street Children’s University Hospital. The site also has hints, tips, recipes and all that goes with an event like this.
This is the Facebook for The Great Irish Bake and of course the Twitter hashtag is: #thegreatirishbake
The Great Irish Bake organisers have shared a recipe with us and also a picture of Donal Skehan with his kids from his first marriage. Some of this might be a lie.
Ingredients (Makes approx 30)
- 300g of plain flour
- 1 teaspoon of baking powder
- A pinch of salt
- 1 tablespoon of mixed spice
- 100g of muscavado sugar
- 150g of butter
- 1 large egg
- 1 teaspoon of vanilla extract
- 1 pack of foxes fruits or jolly ranchers
The Method
1. Preheat the oven to 180C and line a baking tray with parchment paper.
2. In a standalone mixture beat together the butter and sugar. Add in the egg and
mix through.
3. Using a wooden spoon mix through the flour, baking powder, salt, mixed spice
and vanilla extract until you have a biscuit dough.
4. Turn the dough out on to a floured surface and roll out to about 1cm in thickness.
5. Cut out biscuit shapes, place on the lined baking tray, then using a smaller cutter
or a small knife cut out the center of each cookie.
6. Sprinkle the crushed sweets into the centre of the cookie and place in the oven
7. Cook in the oven for about 15 minutes.
8. Remove from the oven and allow to cool slightly before transferring to a wire
wrack.