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Archive for May, 2010

This next recipe is based on one I found in an old cookbook – “Recipes of All Nations” by Countess Morphy, published in 1935. History is a little murky, but it appears that she wasn’t a countess at all and may not have travelled the world either! The book is still an excellent read and a historical curiosity and we’d like to thank our friend Will for lending it to us.  Continue reading »

It’s often said that there are six degrees of separation in the world, but I always say it’s much less than that in Ireland because it’s such a small country. Let me give you some examples of what I mean. I’m four degrees removed from Prince Charles (I’m friends with a woman who worked with Seamus Heaney’s wife, and Seamus Heaney once sat next to Prince Charles at a dinner — this also makes me three degrees removed from Seamus Heaney).  Continue reading »

Saving our Salmon

A post by admin at Ummera

Last week the Irish Examiner published an article about the reopening of a wild salmon fishery in Castlemaine Harbour in North Kerry.
The next day the same paper had a furious editorial condemning the decision.
In Saturday’s edition, there were two letters published, one from Aidan Barry, CEO of the SWRFB and the other from John O’Donoghue T.D.
The news about the fishery reopening really is good and does truly reflect the benefits of the drift net ban in 2007.  Continue reading »

I doubt that I will ever become a true locavore.
Don’t get me wrong. I’m all for the principles of eating (and drinking) locally, when and where possible, but I am ever appreciative of the ease with which we can import that which is neither cultivated nor produced here. Potato-heavy though my diet (naturally) is, I think that I would find it impossible to confine myself solely to the food and drink which emanates from within our Irish borders. Or would I?  Continue reading »

DAY 15


BREAD AND FISH AND WINEThis morning’s early mission was to get some bread. No problem. Strolled down to the nearby butchers who have a Depot de Pain. Back in less than ten minutes with a baguette that cost 78 cents. Later in the day, we returned here to get a “plat cuisine” for the evening and, from a fair choice of readymade meals, we turned down stuffed cabbage in favour of a carton of.  Continue reading »

DAY 14


DAY 14 LA ROQUE ST CHRISTOPHEAfter an afternoon visit to La Roque St Christophe (model above), a sheer rock face, some five terraces high, which has been inhabited since prehistoric times, our evening visit was to a much more modern establishment, for dinner. We had been recommended Le Bar Code, just outside Sarlat on the Josephine Baker Road. Newly opened on this site, it had brought with it,.  Continue reading »

A Cosmo for Carrie

A post by Niamh Doherty at The Loving Spoonful

Unless you’ve been living under a large rock on a remote desert island recently, you will have heard tell of a small-scale, low-budget movie called Sex and the City 2.  Continue reading »

Saturday Stall

A post by Nessa Robins at Nessa's Family Kitchen

Today was the first day of my new venture, my fresh produce stall. All my cakes and bakes were snapped up quickly with the eggs and jams also selling well. Many visitors gave me plenty of suggestions on what eles to bake for next week, so heres to a busy Friday night from now on! I think this will be my time to relax each week as I found the unusual sound of silence quite refreshing.  Continue reading »

No, it’s not Marmite, it’s Riesling, and a medium dry/sweet one at that. Throw off your fears and inhibitions and crack the cap on this with a mild Thai curry – I guarantee it’ll open up a whole new world of flavour combinations you didn’t know existed. Video one this week is the magical James Hardwick Riesling 2008 from Muddy Water.

We’ve also posted a crisp, fruity Chardonnay and three light reds, for perfect summer supping.  Continue reading »

Last week, you may remember me telling you all about Lorna Sixsmith’s Garrendenny Lane Interior’s fabulous Friday giveaway. Last weeks prize was a Lene Bjerre cheese knife with a Selwyn Pearl handle which is inlaid with beautiful silver bands.  Continue reading »

I’m happy to announce our seasonal our shop at Tig Aine in Graig is opening this weekend. It’s on Slea Head drive, and I highly recommend stopping in (and not just for the ice cream!). There are ducks, geese, goats (including the two babies shown in the photo above) and the surrounding landscape is really special.  Continue reading »

BBQ Greek Lamb

A post by gluttonyforbeginners at Gluttony for Beginners

This is a wonderful greek-inspired marinade that I tried out at a family barbecue a long time ago and have been using ever since.  I wanted something that would serve many, in addition to offering burgers etc, so I opted for a butterflied leg of lamb as it is easy to carve, contains plenty of fat to keep the meat moist on the bbq and it goes a long way.  The only thing to do then was make a marinade that would both add flavour and tenderise the meat.  Continue reading »

I’ve gone on record a number of times, expressing my disgust with Bordeaux. Not so much the wines, because they’re great but with the reverence, the prices and all the silliness that goes with the whole en primeur campaign.
However, the place is just too important to poo-poo outright, so I’ve started to re-read Oz Clarke’s Bordeaux, The Wines, the Vineyards, the Winemakers. A kind of reflection that I don’t often do.  Continue reading »

This week, Cocktail Hour is going to be a little bit different.  I didn’t make a cocktail this week (mainly due to pure exhaustion and lack of alcohol), but instead I did some research about a drink I’ve been hearing a lot about lately: the new Bacardi Torched Cherry rum.  
The Bacardi Torched Cherry flavor launched this spring and Bacardi is calling it “the first of its kind.” What makes it so unique?  This rum actually contains aloe, making it the first aloe-infused spirit.  Continue reading »

The first official summer bank holiday is finally here and that means there’s a whole feast of new veggies appearing at the farmers’ markets right now! Last weekend I saw lots of peas and beans like Fava beans, Sugar Snap peas, English peas and fresh Chickpeas, which I saw for the first time. I like to cook seasonally so what better way to kick off summer than with a fresh bean & pea combo dish? This is so light and tasty your beach body will thank me!  Continue reading »

This week’s engagment was to the launch of a month long tapas festival. The launch was on the Odessa roof terrace, my time to climb and experience the dizzy heights of the Dame Court establishment.
Kevin Dundon of Dunbrody House fame cooked up a selection of tapas plates, developed by celebrated Basque chef, Martin Berasategui. Martin runs a three Mitchie Star restaurant just outside Spain’s culinary capital, San Sebastian (Donostia).  Continue reading »

Looks like our neighbors to the south are jumping ahead of us. At least in terms of junk food. According to several sources, the Mexican government is planning to ban junk food and fry-ups in primary and secondary schools in an attempt to fight one of the worst obesity problems in the world.
In America, we have similar problem. Now I know that First Lady Michelle Obama is leading an Anti-Obesity Campaign, however actions speak louder than words.  Continue reading »

If, like me, you are a lover of cookbooks and good food there is a little place hidden away in Notting Hill, London that sounds like a dream come true. It’s a book store which contains 1000’s of titles and recipes from some of these books are put to the test each day in the stores cafe. A place I must pencil in to visit some day!!This recipe is credited to the owner of that bookstore, Eric Treuille.It works well with the chicken satay or any grilled/BBQ meats.  Continue reading »

Slow Roasting Irish Pork

Irish Pork slid out of the heat to test if it’s done.

OK, so my post about the “Family Get-Together” raised a few questions, which to be honest I wasn’t expecting and had to scurry off to find answers – and find some I did.

Irish Pork and Apple

First the meat, it was a 60 kg pig, that was cooked for approximately three and a half hours.  Continue reading »

You may think that it’s all fancy dinners and the like ’round here, but not so, I tell ya, not so.
For instance, the other day, I rushed home to take delivery of…

A truly authentic ham sandwich from Denny

…a ham sandwich. Yup. White sliced pan, something butter-like and Denny ham. No more, no less.
Notwithstanding the fact that I’m not an eater of meaty sandwiches (oops, Denny forgot again), the significance of what is an Irish Institution was not lost on me.  Continue reading »