I think I’m going to find it a bit hard to post over the next couple of weeks, as things get really crazy, but I’ll do my best. I will, however, be posting photos and updates of the process to Facebook and Twitter, so if you wish to do so, look for me there!

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Pan fried pork on the menu today! In this recipe the pork is dipped into a mix of breadcrumbs, ground nuts and herbs to give it a delicious crust. The crust seals and protects the pork inside and allows it to cook gently in the pan. Great served with some steamed veg, it also works very well with some Whole Wheat Pasta and a stir in sauce like Tomato Pesto.  Continue reading »

Cookery school at Dunbrody

I was down in the Hook Peninsula in Co. Wexford last week and I have to admit before I left I wasn’t even sure where it was. I associate Wexford with Rosslare and getting the boat to France each summer, but was pleasantly surprised to discover that Hook Peninsula is a lovely place with lots to do and see. I especially loved Hook lighthouse – the oldest lighthouse in Europe no less.  Continue reading »

This coming Monday, May 31, The Food Network is launching a brand new channel!  Everyone here at Chew on That and Recipe4Living is very excited to see what exciting shows The Cooking Channel will bring.  Keep reading to learn more about what it has to offer.The Cooking Channel will be replacing Fine Living Network, a channel that primarily features reruns of various programs.  The programs on the Cooking Channel will lean more towards an instructional format and less toward reality or competition-based styles.  Continue reading »

Some time ago I had the pleasure of witnessing the fabulously talented Donal Skehan of the Good Mood Food blog in the role of Peter Pan during our annual family pilgrimage to the Cheerio’s Panto. For many years  my family have enjoyed the company of Alan Hughes aka Sammy Sausages and Buffy, starring alongside established and emerging stars on New Years Day.
Once I laughed soooo hard that I cried.  Continue reading »

The Greatest Burger

Ingredients;
500g lean ground beef
1 large red onion, finely diced
2 slices of bread, made into breadcrumbs
Large handful of fresh rosemary, finely chopped
Large handful of fresh basil, finely chopped
1 tablespoon of coriander seeds
1 pinch of cumin seeds
2 tablespoons dried oregano
Salt
Pepper
1 egg
1 teaspoon of smooth French mustard
2 handfuls of grated mozzarella cheese
1 chili, finely diced

Burgers in general are just ground beef reformed into a convenient shape to place in a burger bun, right?  Continue reading »

If you like your fish and chips, you can pick them up half-price at hundreds of chippers across Ireland tomorrow, Wednesday May 26. “National Fish and Chips day” is being organised to promote and celebrate the Irish Traditional Italian Chipper Association (ITICA), and participating chippers will promote this special offer in their window.
Related posts:

Beshoff Bros’ Fish and Chips
€5 Fish and Chips in Burdock’s
Wednesday Wind-down: Fish, chips, mushy peas.  Continue reading »

French paradox, term coined in the United States in 1991 to express the infuriating fact that the French apparently eat and drink themselves silly with no apparent ill effects on their coronary health. (Jancis Robinson, The Oxford Companion to Wine, 3rd Edition, 2006)
Sales of red wine quadrupled shortly after news broke of this thesis.  Continue reading »

When I moved to Ireland 11 years ago, any ingredient that was the least bit exotic was almost impossible to find, or at least it was outside of upmarket Dublin delis or ethnic markets. I remember how excited I was after a couple of years here to find a local store that sold sweet potatoes and butternut squash, though an Irish friend asked me what the squash was after seeing it sitting on my kitchen counter.  Continue reading »

food, photos, bloggers, butchers, pigs & swag

We will have to come up with a portmanteau (get me! it’s the posh word for joining two names, mainly celebrity couples, together) for the recent gathering of foodie bloggers. It is such a great and enthusiastic group of people with a shared love and interest in all things, well, food.  Continue reading »

This is my take on Bombay Potatoes. These are a great side dish and very easy to make.  I love the combination of spiced crispy potatoes and caramelised onions and I would happily eat them with just about anything.  In order to get crispy potatoes you need to firstly parboil the spuds enough so that the edges can be fluffed up and then you need to get the oil in the roasting tray quite hot.  Continue reading »

I’ve never eaten any type of organic food, dish or meal. My mom never bought any organic food for the family when I was a kid, and it’s still too expensive for me to purchase now. I always thought that I was missing out on some nutrition-related health benefits. A new study concluded it might be OK that I’ve been on an organic-free diet my entire life.
According to an article on Reuters, there isn’t any evidence that organic foods benefit your health!  Continue reading »

This is my own summer salad recipe and I think it is so pretty and really brightens up the table.  It tastes so fresh and zesty and is the perfect accompaniment to a barbeque or a summery lunch or dinner.
The secret to the zesty flavour and also to the amazingly bright pink onions is to soak thin slices of red onion in lime juice for an hour or so and you will end up with wonderful tasting onions that add a really fresh touch to the salad.  Continue reading »

Nettle Soup

Last Thursday I was privileged to attend an amazing Irish Foodie event in Dublin, organised by Donal Skehan and Bord Bia (the Irish food board).  I met loads of fabulous foodies such as: 9BeanRow, Dinner DuJour, The Friendly Cottage, The Daily Spud, Icanhascook?, Bibliocook and An American In Ireland and was thoroughly inspired by all the warm personalities and informative food demos put forth on the day.  Continue reading »

A speck of brown sugar has lodged itself behind the ‘e’ key of my keyboard. Try as I might, I have been unable to lure it out, it seems to have nestled in snugly, likely only to emerge some point in the future having irritated itself into bivalve like pearlescence.  Continue reading »

I’m lucky enough to have a branch of TK Maxx in the local shopping centre. While it’s not the largest, it is perfectly formed and I much prefer the Homewares section to anything else. We’ve a holiday to France planned at the start of September and our experience of self-catering there is a bit hit and miss, so I tend to bring the essentials with me, like a decent knife, a non-stick frying pan, a teatowel & chopping board.  Continue reading »

Say “Hello” to our Dublin team! We’ve done our hiring, and I think we have a super team of people to launch our Dublin shops. They’re all in Dingle for a week of training (eating ice cream, drinking coffee, etc.) and hopefully are having a great time. With the weather here in Kerry, Dingle looks it’s best, and it’s such a buzz for all of us to have the new energy and enthusiasm of this group of people.  Continue reading »

Exposing nutritional data at restaurants has been a highly contested topic for many years, especially in New York City.  In 2008, New York led the country in the fight against serving food to customers without access to nutritional information.  The city eventually passed a regulation requiring chain restaurants with at least 15 national locations  to display calorie information for standard food items on menus or in close proximity to the menus.  Continue reading »

Delicious healthy pizza on the menu today. The classic combo of sundried tomato and olives served over tomato sauce with melted cheeses.

This pizza base recipe is made with half white and half wholemeal flour to keep it on the light side. You could easily add a little more veg or some chopped cooked meat if you want to make the pizza go a bit further. 
The recipe will make 1 large pizza that serves two people.  Continue reading »

A magical, wondrous, creature, roasted and almost ready to eat

Every family has get-togethers from time to time and there’s usually an occasion to be celebrated as there was in our case, this weekend. One of my nieces was confirmed and so the get together was on, a feast had to be organised.
Thankfully early faith in great weather on the day meant a pig had been ordered and the Argentine Barbecue was checked and approved for use.  Continue reading »