2011 at FoodFight.ie
Photo by peterastn
A post by George at Not Junk Food
Honey and Soy Grilled Rainbow Trout
Ingredients;
3 Tablespoons Dark Soy Sauce
4 Tablespoons Honey
4 Tablespoons White wine Vinegar
1 Tablespoons water
2 x Rainbow Trout Fillets
Serves 2
For an island nation we eat a pathetically small amount of fish and most of what we do eat comes from the frozen food aisle in the supermarket. This recipe is very easy to prepare and cook, it’s quicker and tastier than a lot of those frozen options, so give it a go! Continue reading »
A post by thesilverchicken at thesilverchicken
A post by Jennifer at Chew On That
We’re starting a bunch of new features here at Chew On That, and we know you’ll love our Thursday feature entitled “Hearty Dinner Thursday.” This post is meant to give readers a way to add some protein to their Thursday dinners in a healthier way! Truly, a post for us omnivores!
First off, you need to start off with the base of your dinner: Fettuccine Alfredo. Continue reading »
A post by Billy Lyons at RESTAURANTS AND FOOD IN CORK
This year FOOD&WINE Magazine in association with the Embassy of Spain Commercial Office will be taking the event to Cork.
Hope you can join us….
ü Imperial Hotel, Cork.
ü 15th September 5.30pm to 7.00pm
ü 150 Spanish wines, Plus nibbles
ü Only €20 per person
ü To book simply call Sarah on 01 2405387 or email scurrey@harmonia.ie
Click on image below to enlarge. Continue reading »
A post by thesilverchicken at thesilverchicken
A post by noreply@blogger.com (Zack Gallagher) at The Irish Food Guide Blog
Summer time, gardens, children, friends, barbeques & Pizza are some the main ingredients for a great day with the family! Pizza is so easy to make but some people are put off by the thought of getting the yeast, proving the dough and all that - so here is an alternative bread dough that you can make in five minutes and works just as well! Continue reading »
A post by Matt Kane at Curious: The Curious Wines Wine Blog
You could almost look at Eden Valley as being an extension of the Barossa. They are right next door to each other, but the higher altitude gives Eden a significantly cooler climate. Many Barossan producers grow their cooler climate varieties here. It covers an area as large as Barossa Valley, although it is not as densely planted.
The first to plant vines in Eden was Joseph Gilbert. He grew Riesling, Shiraz and Cabernet Sauvignon. Continue reading »
A post by Billy Lyons at RESTAURANTS AND FOOD IN CORK
The Smart Way to Locate your Business
I recently met with and old friend of mine Jim Nolan who introduced me to to Loc8 Codes (Location codes) a brilliantly modern and easy way to locate properties and places in Ireland. Continue reading »
A post by Sharon at Foodie Fancies
It was the enthusiasm that struck me first. There she was, smiling behind her stand in SuperValu, urging passers-by to try her jellies. None of them could resist. When faced with the energetic Melanie Harty, few people can. And once you’ve admitted defeated and tasted one of her hot pepper jellies, she’s got you in her clutches forever. Continue reading »
A post by Billy Lyons at RESTAURANTS AND FOOD IN CORK
Little
Beauty Sauvignon Blanc Limited Edition 2009, New Zealand, 13.5%, €15.99, stockists
She may have a big nose but this
tropical visitor is another Little Beauty.
Raised and finished in Marlborough by Eveline Fraser, formerly of famed Cloudy Bay, this Sauvignon Blanc takes her
well deserved place in a distinguished family.
We recently met her sister, the
irresistible Pinot Noir and look forward to meeting the other siblings, especially Dry Riesling. Continue reading »
A post by Kristin at Edible Ireland
From my house on a hill in County Louth I can see six other counties on a clear day, and due west is the distinctive hill rising up at Bailieborough in County Cavan, where they make Coole Swan Dairy Cream Liqueur.
Coole Swan is an artisan Irish cream liqueur that its makers created 231 versions of until it was perfect. Continue reading »
A post by Kristin at Edible Ireland
From my house on a hill in County Louth I can see six other counties on a clear day, and due west is the distinctive hill rising up at Bailieborough in County Cavan, where they make Coole Swan Dairy Cream Liqueur.
Coole Swan is an artisan Irish cream liqueur that its makers created 231 versions of until it was perfect. Continue reading »
A post by The Beer Nut at The Beer Nut
Witbier, blonde, amber: the standard trinity of styles put out by lots of middling Belgian breweries, where back-of-an-envelope market analysis trumps imagination and individuality every time. The Ghent City Brewery have also gone for the same three, but opted to make one significant change to the well-worn recipes: the removal of hops.
Presenting the Gruut range from Gentse Stadsbrouwerij: three plain looking Belgian beers with a slight twist. Continue reading »
A post by George at Not Junk Food
Image by Another Pint Please… via Flickr
Grilling is a great way to cook small quantities of food by radiant heat. There are 3 types of grilling, grilling with heat from below (e.g. the barbecue); grilling with heat from above, what our friends across the pond in the U.S. call broiling (e.g. the grill in your kitchen); and grilling “toaster” style between heated bars or plates (e.g. the George Foreman-style grills). Continue reading »
A post by at Smörgåsblog
Preparation Time
30 minutes
Total Time
30 minutes
This is the first of two salads that I made to go with my burgers for the summer party cookalong.
This is the only salad that the Beau will eat, this is probably because it has bacon in it. To be fair though, the bacon is what makes this salad extra delicious. I try and make this salad with new or baby potatoes, preferably of the waxy variety. Continue reading »
A post by at Smörgåsblog
Preparation Time
30 minutes
Total Time
30 minutes
Here’s my second delicious summer salad to go with the burgers for the summer party cookalong.
This is quite possibly the tastiest way to eat red cabbage, which my mum discovered when dealing with a glut of red cabbage from her weekly veg bag. The sweetness of the apple works really well with the flavour of the red cabbage whilst the garlic somehow brings it all together. Continue reading »
A post by at Smörgåsblog
Preparation Time
30 minutes
Total Time
8 hours
This is the last of my summer party cookalong recipes and it is for one of my favourite foods.
I’ve been eating this chocolate ice cream for as long as I can remember, as it was regularly made by my Danish grandmother when we visited. Continue reading »
A post by Valerie O'Connor at Vals Kitchen
Soo once again Cyril steal the show with his mickey shenanigans. Leaving up the toilet seat, tucking loo roll into his pants and coming onto Jane about is big rod. But is anyone in tonight's Come Dine with Me should get a room, it's Jane and Nadia. When will two women of similar age and looks break the mould and actually get on?
Kathleen played a blinder with her food, being the first contestant this week to actually cook from scratch. Continue reading »
A post by Catherine at The Runcible Spoon
A post by foodforlife at Food for Life: Kevin Thornton's Weblog
Ravoili of Atalntic Lobster with baby Spinach and a Lobster Bisque
(NB. 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.