2009 at FoodFight.ie
Photo by peterastn
A post by Conor at Toasted Special
As I write this, the whole of Ireland are roasting their pasty white bodies in the all too rare sunshine. We might as well take advantage of all this good weather, we know it’s not going to last! My neighbours would kick up a stink if I put a barbecue on my balcony, so I celebrated the arrival (and departure?) of summer by making some home-made lemonade. Needless to say, it’s vastly superior to any rubbish you’d buy in the shops. Continue reading »
A post by 'NEEN at 9 BEAN ROW at 9 Bean Row
Such an amazingly beautiful weekend in Dublin. The sky seems so high, and our tiny garden is saturated with searing light, great for my freckles, not so great for my poor spinach which seems to be suffering heatstroke!
I am dragging my hungover self out the door on a spontaneous road trip to the midlands for icy drinks and great company, leaving behind the fabulous Maritime Festival on the Docks and Bloom, both of which are in amazing form this year, having briefly looked in on both. Continue reading »
A post by Billy Lyons at RESTAURANTS AND FOOD IN CORK
Cork – Eating & Drinking – Pubs & Bars – Bars
SOHO WHAT? SO GOOD
Downtown Saturday about six. Started at Lapps Quay to see the tailend of the annual Ocean to City Rowing event. Quite a buzz, a few hundred people, bars and restaurants busy and food stalls doing a roaring trade. We had to leave the food as we were heading for the Soho Bar & Restaurant.
Called into the Clarion to show my advisor the Atrium. Continue reading »
You say you’ve never heard of ‘healthified‘ before? Maybe you’re right–I think I made it up somewhere along my quest of making food healthier, or as I like to say, ‘healthifying food’. You just watch–those words will one day be a part of our everyday vocabulary and yours truly coined them. That’s Hot! Continue reading »
A post by Daily Spud at The Daily Spud
When I saw that somebody had used the search terms “Potato Mc Shake” and ended up at The Daily Spud, I knew that it was time to revisit my potato shake, before the giants of the fast food industry stole my thunder.
So I boldly returned to where only I (to the best of my knowledge) had boldly gone before and went back to work on the spud shake formula, enlisting a few skeptical guinea pigs to sample the results.
In the end, there wasn’t that much to it. Continue reading »
A post by Conor at Toasted Special
I made this dish today because I had a few spuds to use up. It’s excellent, just some cubed potatoes slow-fried with whole spices. The recipe is adapted slightly from Nigella Lawson’s “How to Eat”. The secret is to season well and make sure you fry the potatoes as slowly as possible so that they don’t break up. Continue reading »
A post by Matt Kane at Curious: The Curious Wines Wine Blog
Let’s not make a Shiraz of Syrah. They are the same grape, taking the name from the city of Shiraz in Iran, where wine flowed freely for many years before the Prophet Muhammad laid out his cards in the 6th century. Generally labelled Shiraz in Australia and Syrah in France, there is a huge worldwide following for this noble grape variety.
Expect deeply coloured wines with medium or high levels of tannins and acidity. Shiraz is a medium to full bodied wine (again, think of that water vs. Continue reading »
A post by Elke at Dine & Wine Club Cork
Whenever I am in town, I pay Austin in Bubble Brothers a visit (will of course avoid him in the next few days as Man Un lost in the final and I don’t really want to look at his smirk). The last time I was there, the Prodigo (Alessandro Speri is originally from Verona in Italy but moved to Mendoza in Argentina in 2002) called me to take it home – and I am the type of person who listens to the voices. Continue reading »
A post by Hillary at Chew On That
California’s booming blueberry business – An unlikely producer of blueberries is in the ranks to becoming a top U.S. blueberry producer. Decades ago, blueberries could only grow in Northern climates but scientific advances in California have allowed for crop growth in the Southern state.
A dark comeback – Due to the economic state, dark chicken meat is making a comeback in popularity because it’s less expensive than white meat. Continue reading »
A post by lors at italian foodies
A post by noreply@blogger.com (www.ifoods.tv) at iFoods
A post by darehannah at Organico Bantry
June grapevine article – Organico
This is a light, tasty salad that I make variations of all throughout the year, substituting different seasonal vegetables for the broccoli and green beans. It is a great salad to bring to a barbecue, to serve as a starter or to serve along side your main meal with some slight variations. Continue reading »
A post by darehannah at Organico Bantry
June grapevine article – Organico
This is a light, tasty salad that I make variations of all throughout the year, substituting different seasonal vegetables for the broccoli and green beans. It is a great salad to bring to a barbecue, to serve as a starter or to serve along side your main meal with some slight variations. Continue reading »
A post by darehannah at Organico Bantry
Hi I’m Rachel (the one who you never see because I’m always in the kitchen!) and I would like to share my passion with you for healthy food that tastes great and doesn’t cost the earth. In Organico Café our aim is to provide tasty, healthy food that is really good for you (and to serve it along side indulgent treats to comfort and spoil you). There is a very important link between the food you eat and the way you look and feel. Continue reading »
A post by darehannah at Organico Bantry
Hi I’m Rachel (the one who you never see because I’m always in the kitchen!) and I would like to share my passion with you for healthy food that tastes great and doesn’t cost the earth. In Organico Café our aim is to provide tasty, healthy food that is really good for you (and to serve it along side indulgent treats to comfort and spoil you). There is a very important link between the food you eat and the way you look and feel. Continue reading »
A post by Kieran at Ice Cream Ireland
For espresso lovers out there, I have posted a Coffee Kahlua ice cream flavour, but I wanted to put up another coffee ice cream recipe – one that doesn’t require an espresso machine and is a real classic. Coffee and whiskey are a great combination, and this is an homage to Joe Sheridan and his invention at Foyne’s, the precursor to Shannon Airport. Continue reading »
A post by jean at CheapEats.ie
This week we offered one of our best giveaways ever: a two-night break in Renvyle House Hotel. There’s still a few minutes left to enter, so go for it! The winner will be announced on Tuesday, so don’t forget to check back to see if you’re one of the lucky ones.
We discussed alcohol sales, gruesome… Continue reading »
A post by jean at CheapEats.ie
This week we offered one of our best giveaways ever: a two-night break in Renvyle House Hotel. There’s still a few minutes left to enter, so go for it! The winner will be announced on Tuesday, so don’t forget to check back to see if you’re one of the lucky ones.
We discussed alcohol sales, gruesome… Continue reading »
A post by jean at CheapEats.ie
M&S have a number of special offers on at the moment, one of which caught my eye there yesterday – four fresh trout fillets for €5. The trout looked really fresh and is sustainably fished. I’ve always found the fish at M&S to be very good.
Trout makes a perfect simple easy dinner if you… Continue reading »
A post by peter at CheapEats.ie
Continuing our series on your top frugal cooking tips, today we’re highlighting some of the best simple, home cooking tips from our readers. Please feel free to add your own!
From Geraldine:
Freeze your chillies – wash, remove all of the stem and freeze. Ue them whole from the freezer or thaw in boiled water. Homemade chilli… Continue reading »
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.