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Archive for October, 2009

:: Spicy Pumpkin Seeds

A post by noreply@blogger.com (Donal) at The Good Mood Food Blog- Donal Skehan

I’m in Sweden until Monday and I had planned a few more Halloween recipes to stick up on the blog, unfortunately the combination of loosing my power adaptor and lots of travelling meant that I didn’t get round to actually posting them.  Sweden doesn’t really celebrate Halloween and it is seen mainly as an American holiday but seeing as I grew up with the tradition of carving pumpkins, I thought it was high time my Swedish friends got their carve on!  Continue reading »

Braised Paprika Chicken with Peppers

A post by Gavan Murphy aka the H.I. at

For those of you who follow my food blogging ways you’ll know I’m big into these 1 pot meals. To be honest I just try to find ways of not having to do too much washing up. I know most, if not all of you will agree. That being said when I’m not doing the washing up I’ll use every pot n pan I can, but that’s just me!
For this dish I love the sweet flavour from the paprika which while cooking, gels well with the peppers.  Continue reading »

If you’re the type of home cook who hates the sticky and precise world of backing, as I am, then this is the cake recipe for you. It’s easy-peasy; mix your dry ingredients, mix your wet ingredients, mix them together. Bake. Eat.
Ingredients

450g self-raising flour
225g caster sugar
225g butter
½ tsp salt
½ tsp mixed spice
125g sultanas
125g currants
50g glacé cherries
2 free-range eggs
240ml whole milk

Method

Rub butter into the flour until it resembles coarse breadcrumbs.  Continue reading »

Photo from irishtimes.com

I have an article in today’s Irish Times Magazine, about the state of Irish food, especially about how much we have in terms of raw foods, producers, and chefs, and how we can take it for granted.
You can read it here.

Bookmark to (click here):

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Chocolate Chantilly

A post by noreply@blogger.com (Keith) at Eat me Drink me

Video for Herve This style Chocolate Chantilly – dairy free chocolate mousse.  Continue reading »

Sitting down to think about what to say about pumpkins, the first thing that popped into my head was the time my dad took me to the record store at the mall for my sixteenth birthday and let me pick out a CD as a present. I chose Siamese Dream by The Smashing Pumpkins, which back then was a cool new album. “Smashing … Pumpkins?” he said slowly. “What the heck kind of a name for a band is that?” No doubt I answered by just rolling my eyes.  Continue reading »

Quaffing With Confidence

A post by Daily Spud at The Daily Spud

Oh maybe just a taste, then

Methinks I need to do a wine appreciation course.
Or perhaps wine education would be a more accurate term for what I’m after. I reckon that I already have a pretty good sense of appreciation when it comes to wine.
For example, I appreciate it when my mate Rufus tips me off about a tasting of lesser known vine juices from the cooler regions of Australia, organised by Wine Australia’s man on the ground in Ireland, John McDonnell.  Continue reading »

Happy Halloween

A post by Valerie O'Connor at Vals Kitchen

 It's not scary, but it's Autumny! 
Tomorrow is the last day of the Milk Market as we know it, before it gets its big refurb. Go there for nostalgia and all yummy things.  Continue reading »

This year, for Halloween, I made these awful looking eyeballs for our shops. They are not hard to do, and they are quite tasty!
If you wish to make them, you will need chocolate moulds, round ice trays, small glass dishes, or anything else you can use to get the half-sphere shape.
If you like the bloody-looking raspberry puree, the recipe is here.  Continue reading »

The Good Wine Show is hurtling down the runway.  Look out.

Last week the chiefs of staff of Bubble Brothers, Curious Wines and Karwig Wines and various of their aides-de-camp assembled outside the Cork Bonded Warehouse for a photo-shoot intended to yield something eye-catching for the papers.

The very professional and efficient hard work of photographer Gerard McCarthy (087-853-7228) produced a selection of photographs pleasing to all three companies and their PR representatives.  Continue reading »

Braised Lamb Shanks

A post by Toasted Special at Toasted Special

This recipe produces meltingly tender meat and a rich, deeply-flavoured sauce. This recipe also scales easily, so adjust the amounts to fit the number of diners. I like to use a cast-iron casserole for this, searing the meat and braising in the same pot. It allows me to de-glaze the casserole with red wine and take advantage of the delicious brownings left by the meat. Serve with pommes dauphinoise and minted peas.  Continue reading »

Every Friday at Chew on That, we test your foodie vocabulary by quizzing you on a new foodie word and supply delicious recipes to match!
This week’s word is: vichyssoise (noun). Pronounced: vi-shē-ˈswäz
Please choose the most appropriate definition for vichyssoise:
a.) A highly seasoned French fish stew made with at least two kinds of fish.
b.) A soup with French etymology typically made of pureed leeks or onions and potatoes, cream, and chicken stock and usually served cold.  Continue reading »

The Temple Bar Chocolate Festival takes place this weekend, running from today until Sunday.  The program has a mix of free and paid events, and there are also some special offers on chocolate-themed menus in restaurants around the Temple Bar area.  Continue reading »

A sauce of simplicity

I made this for dinner recently as a side for my Roast Chicken in Butter Sauce. Each time I make a tomato sauce, it’s different. It’s a wondrous, organic, changing thing and can taste so different each time, redolent of memories from the past, spag bol when I was a kid, bruschetta on my first Italian holiday, a wintry snack when I lived in Sardegna.  Continue reading »

You've got to use the real thing!

This is a warming little recipe to serve up to your kids and kidults alike on Halloween evening after you’ve been out on a hard night’s trick-or-treating. Although I know all our cheapeats readers are extremely on the ball, I am nevertheless obliged to point out the following: Kid version – less spice, no alcohol. Kidult version – spicy as you like, a generous nip of booze.  Continue reading »

By Catriona McGrath
At the risk of damaging all that wonderful credibility I like to think I’ve built up with my many (two?) reviews I would now like to draw the attention of all cheapeats readers to the wonder that is ‘Kraft dinner’.  I discovered this when I lived in Canada and I’ve been lamenting it’s absence from my life for years since I returned to discover that, rather incredibly, it has never made it across the pond, where I don’t doubt it would find instant fame (or infamy, I’m not really sure).  So, I’m starting a campaign to have Kraft dinner stocked in all Irish supermarkets from here on in.  Continue reading »

Click here to view the embedded video.

Hurrah – I made it to 50 !
In the first of my wine series with Karwig Wines I tasted a Prosecco from Lamarca.
Let see how it gets on and see you next time on robertfranciswine.ie.  Continue reading »

The Good Wine Show 2009 (13-14 Nov at the Clarion Hotel)
Join us for a wonderful two day event featuring three of Cork’s leading independent wine merchants, purveyors of fine food, and daily prize draws at this sample-and-buy event.  Continue reading »

V Transylvanian Wines – Romania
Legend has it that Bacchus, the god of wine, was born in the ancient territory of Thracia, now known as Romania. Cultivated since the 7th century BC, the wines became famous in the ancient world, so much so, that when the Romans conquered the region in 106 AD, coins were minted with the symbol of children offering grapes to the gods.
Romania’s vineyards are positioned on the same latitude as Bordeaux.  Continue reading »

The only culture shock of going to college in Madison, Wisconsin having grown up right on the state border in Illinois was discovering that people from northern Wisconsin really do have accents like they do in the movie Fargo, and that they say bubbler instead of drinking fountain and soda instead of pop (aka minerals or fizzy drinks in Ireland; oh, the adaptations I’ve had to make).  Continue reading »