2011 at FoodFight.ie
Photo by peterastn
A post by Vicky at S'tasty
We often order gyozas when we eat out – they’re so tasty and always leave you wanting more. I’ve never attempted to make them at home though. All those delicately folded pleats always seemed like a lot of work. But, I got some gyoza wrappers recently and I was intent on learning the art of folding gyoza. Continue reading »
A post by Aoife - Babaduck at Babaduck
Yes, I know it's been a while since I've brought you a competition but I want to make sure it's something I know you'll love. Rozanne Stevens is a South African chef who has been putting up with our atrocious weather for over 10 years (why???). She is a regular guest on the Pat Kenny show on RTE Radio 1, teaches cookery classes galore and in her spare time writes cookery books. Continue reading »
A post by Dan Kamys at Chew On That
This week, we’ve got booze! To be precise: organic, delicious, sparkly booze from Prévu! Keep reading for how to enter!
Prévu is a 100% sparkling liqueur and has an excellent blend of wheat based vodka and cognac, which is distilled in Cognac, France. The sparkling liqueur contains 70% vodka and 30% cognac. This delicate beverage is immersed with black currant, raspberry, blackberry and a touch of violet flower, giving it a savory appeal and natural sophistication. Continue reading »
A post by Kieran at Ice Cream Ireland
Irish people love sweet things, and butterscotch is up there with most everybody’s favourites. It’s an easy flavour to make and a nice alternative to caramel. Don’t expect it to be around very long.
It’s a bit unclear whether the name derives from Scotland, where it probably originated, or whether it’s a derivative of “scotched” or “scorched” butter. Either way, butterscotch makes a nice topping for ice cream and brings a deep earthy flavour to ice cream. Continue reading »
A post by Kel at The Gluten Free Photographer
Just in case you missed it – this week is Coeliac Awareness Week. All week I have been linking coeliac diagnosis stories from great coeliac/gluten free bloggers from around the web on my Facebook page http://www.facebook.com/TheGlutenFreePhotographer I know I am a gluten intolerant, but I think it is really important to raise awareness about coeliac disease as it is something that should be taken very seriously.
Just in case you missed them – I have linked them here. Continue reading »
A post by Billy Lyons at RESTAURANTS AND FOOD IN CORK
The House Cafe
For just €8.50, I enjoyed a
sublime lunch dish in Cork last week. Ballyhoura Wild Mushrooms were the main
element here, the light touch of the House Cafe culinary team combining them with Free Range Egg, spring onion and parmesan to construct a
delicious omelette. They added some pickles cucumber and healthy organic leaves
to vary the taste, the flavours and the textures. A simple creation. But a superb
one. Continue reading »
A post by ollie at olliesplace: Organic food, farming & environment. By Oliver Moore.
Oliver Moore: Tell me about the Organic Supermarket Darren.
Darren Grant: I opened the Organic Supermarket on July 14th 2008 in Blackrock Dublin, at the height of the recession. By 2009, we started to push the online store, as we could see that the high street model was dying somewhat. Currently, we have an annual turnover of about E800,000 per year, with 20% of it through our website, and the rest through the store.
OM: What do you stock, and does it differ from the store to the website? Continue reading »
A post by noreply@blogger.com (Zack Gallagher) at The Irish Food Guide Website - Irish Food Blog - Irish Food Tourism - Food Tours in Ireland
The 7th Annual Burren Slow Food Festival takes place in Lisdoonvarna, Co. Clare, this weekend from 17-19 May.
This year’s special guest is UK-based Irish Chef Richard Corrigan, who is actively involved in the Slow Food Movement in the UK and has created the ‘Lost and Forgotten’ list of ingredients. Richard champions domestic farmers and growers that are helping to ensure we don’t lose these important parts of our heritage. Continue reading »
A post by jean at CheapEats.ie
Camile Thai is a Dublin takeaway chain that currently appears to be doing pretty well in their businesses in Rathmines, Dun Laoghaire, Phibsboro and Dolphin’s Barn. They recently took the interesting step of launching a crowdfunding campaign to open a new branch. I’m very familiar with crowdfunding for projects related to arts and charity, but this is a slightly new model to me. Using LinkedFinance.com, they are asking people to give them a small loan of anything from €50 to €2,000. Continue reading »
A post by Wholesome Ireland at Wholesome Ireland - Irish Food & Parenting Blog
It’s been a few days of unconventional methods. Yesterday I bribed the children with chocolate and lollipops to get them to stay quiet for a few minutes for an important interview. I had limited success and it’s not a regular occurrence. The Mammy Police can stand down!
Today I’m advocating adultery.
Not in the conventional sense of the word.
I want to you to cheat on your oven and make my microwave bakewell cake. Continue reading »
A post by Kieran at Ice Cream Ireland
One of the flavours we want to bring back in the next two weeks is mint. However, after the coldest March on record and then below average temperatures for April and May so far, we had some worries about whether the mint would grow enough to be harvested.
I went to visit Camphill, a special needs community, who are growing biodynamic mint for us, and happily it seems like it’s finally growing.
Stay tuned! Continue reading »
A post by Paul at Curious: The Curious Wines Wine Blog
Founded in 1940, Viñedos y Bodegas Muñoz started as a small plantation in the town of Noblejas, in the heart of La Mancha. Today, it farms 400 ha of gnarled old vines, with an average age of 40 years; and its winemaking facilities include 1,500 ageing barrels and a state-of-the-art bottling line that ensures clean, fruity wines. Continue reading »
A post by Conor Bofin at One Man's Meat
A post by Dan Kamys at Chew On That
I love reality television. One of my favorite reality shows is Celebrity Apprentice, mainly because it’s the television equivalent of a three-ring circus. Plus, the celebrities playing act crazy to win money for their charity, so it’s a win-win. The first half of the finale was this past weekend, and finalists Trace Adkins and Penn Jillette were tasked with creating a unique flavor of Delish Ice cream from Walgreens. Keep reading for my thoughts on the flavors! Continue reading »
A post by Billy Lyons at RESTAURANTS AND FOOD IN CORK
Food and Drink Spotting
Taste of the Week.
Did you know that the Cornstore are now dry aging their own beef with Himalayan salt and that means their steaks are extra special at the moment. Continue reading »
A post by shananigans at Shananigans Blog
It is this simple. Without Baby Shananigans there would have been no Shananigans blog.
I was already smitten by Chinese food and culture when we visited Beijing last July but it was the news that a baby was on its way to Shane and Shan that spurred me on to deepen my understanding of the world into which the child would be born and to capture it in tales and recipes.
On 5th February, baby Dermot arrived into our world to cement the relationships between the O’Neill and Gao families. Continue reading »
A post by noreply@blogger.com (Zack Gallagher) at The Irish Food Guide Website - Irish Food Blog - Irish Food Tourism - Food Tours in Ireland
IrishFoodTours.ie have been building up our connections with Food Producers, Restaurants, Accommodation Providers and much more, to offer guided Irish Food Tours by coach throughout ALL 32 COUNTIES in IRELAND
This First Irish Food Tour Weekend is NOW AVAILABLE!
KILKENNY IRISH FOOD TOUR 7th June 2013
Tours limited to only 20 guests per tour.
Guests must make their own way to Tour Starting point. Continue reading »
A post by dudara at Stitch and Bear
Watching a skilled sushi chef at work is a real pleasure. The careful cutting of fish into precise sashimi slices, the ritual assembly of maki and nigiri along with the smooth practised motion of dipping the knife into water before letting the drops run down the blade. It’s a peaceful, nearly spiritual experience. Dublin has several really good sushi restaurants, but you can always do with another venue, particularly when it is close to home and not in the heart of town. Continue reading »
A post by rebecca at CheapEats.ie
My friend, Jemma, got in touch to ask:
Does anyone have any recommendations for a good quality Chinese restaurant that deliver to the Portobello area?
I suggested Zen in Rathmines but whispers on the web suggest it has disimproved of late. Unfortunately, it’s been a while since I’ve had a takeaway so I’m not up to speed on what’s good and what’s bad. Continue reading »
A post by The Beer Nut at The Beer Nut
Cask Thornbridge Halcyon was a pleasant surprise on the cask beer engine at Against the Grain a few months ago. I had encountered an aged version at a festival a while back so it was interesting to compare notes with a spanking fresh pint.
It’s a very different experience, with the powerful pithy hops exploding on the palate. 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.
