2011 at FoodFight.ie
Photo by peterastn
A post by Margaret Smith at Live and Cooking
This is the dish which will make your house smell like Christmas. Spiced beef adds another layer of Christmas too.
Ham fillet of around 2kg (will feed 4/5 people)
1 onion peeled
2 bay leaves
handful of cloves
Two tablespoons of Wholegrain mustard
75g of Soft brown sugar.
Firstly you need to soak your ham for at least 5 or 6 hours or overnight preferably. You can empty out the water a few times and replenish it. Continue reading »
I was delighted recently to be asked by Kerrygold to share a festive recipe with them. Continue reading »
A post by Vicky at S'tasty
If you are anything like me you will have left all your Christmas shopping to the very last minute. Then I usually dash around in a mad scramble trying to get the perfect gift in hot sweaty shops crowded with other insane people like me. Some year I will learn, some year I will start my shopping in November, buy everything online, and only buy thoughtful and considerate gifts…some year!
This year however will be more of the same. Continue reading »
A post by donalskehan at The Official Website for Donal Skehan
The Method
Preheat the oven to 180°C. Grease and flour 6 ramekins.
Pour the milk into a small pot and add the onion, bay leaf, peppercorns and grated nutmeg. Bring to a steady simmer slowly, then remove from the heat and strain into a pyrex jug.
Melt butter, in a small pot and add the flour to make a roux, whisking until it’s comined. Slowly add the warm milk until you have added it all and are left with a thick white sauce. Continue reading »
A post by jean at CheapEats.ie
Photo by sxc.hu
I’ve got my Christmas presents more or less organised now and am looking forward to only having to buy DELICIOUS CHRISTMAS FOOD for the next couple of days. Hurray!
I won’t be the one cooking Christmas dinner this year so don’t need to get a turkey or a ham, but do need to get the makings of some other meals and the customary ten thousand snacks. I’m putting together a mental list – is there anything that you would add to this? Continue reading »
I know that I posted this recipe last year but I made these cookies again at the weekend and they were a big hit with everyone so I thought I would post it again. I bought a really cute gingerbread house cookie cutter last week. It cuts the dough into the shape of a house and leaves impressions as a guide for icing. This is brilliant for me as my icing skills are not the best (don’t look too closely at the pictures). Mr. Continue reading »
A post by sheila kiely at Gimmetherecipe
A post by Billy Lyons at RESTAURANTS AND FOOD IN CORK
HAPPY CHRISTMAS FOLKS! DON’T BURN ALLTHE ALCOHOL!
You can check out the recipe here
Thanks to Stumbleupon. Continue reading »
A post by Caroline at Bibliocook
Look! No pastry needed
I was digging through the archives this week to find my recipes for Christmas Muffins and Mincemeat and Polenta Shortbread - much better ways of using up mincemeat than trying to make fiddly mince pies with my pair of squawkers both demanding attention – and I came across some Christmas-orientated dishes that I regularly revisit.
Here, for your own reading pleasure (and my future ease of access!) are some simple seasonal brunch, relish and baking recipes. Continue reading »
A post by Emilie at Chew On That
Who took home the top title as ‘The Next Iron Chef’ on last night’s finale? Keep reading for the winner and all the finale’s details!
Like an old-school country western, the longest-lasting contestants (Geoffrey Zakarian of New York and Elizabeth Falkner of San Francisco) stood their ground and took on the final challenge (minus the gunslinging): creating a holiday feast using the typical ‘Iron Chef’ secret ingredients. Continue reading »
A post by Kieran at Ice Cream Ireland
Some months ago, I was contacted by Geoffrey, a customer in our Dublin shop, who asked would I be interested in making Christmas pudding ice cream, made from puddings he cooked up using a recipe from his grandmother, Bridget (photo above, also supplied by Geoffrey).
Needless to say, this was the kind of opportunity I love – it combined a good story with a customer and an Irish tradition. Continue reading »
A post by Catherine at The Runcible Spoon
A post by Catherine at The Runcible Spoon
A post by ollie at olliesplace: Organic food, farming & environment. By Oliver Moore.
Seven people, 5 owners or directors of a dozen companies and two employees of a control body, were arrested by Italian police last week, accused of having committed fraud by selling conventional products as organic products with false invoices and certification documents.
That’s according to a statement last week by IFOAM, the International Federation of Organic Organic Agriculture Movements. Continue reading »
A post by Curious Wines at Curious: The Curious Wines Wine Blog
It’s your 24 hour call: last orders for guaranteed delivery before Santa comes is 2.00pm tomorrow, Wednesday 21st December!
We’ve pre-mixed 6 and 12 bottle cases, special Christmas mixes, gift packs, over 100 wines on sale and, as ever, free delivery on 12 bottles or more. So, don’t be stuck with supermarket plonk, last chance to fill up that wine rack, Curious style! Continue reading »
A post by donalskehan at The Official Website for Donal Skehan
The Method
Line a 20cm x 30cm baking tin with parchment paper. Save any parchment paper off cuts.
In a large sauce pan melt the butter with the condensed milk.
The second the butter has melted and mixed through the condensed milk, take it off the heat and stir in the chocolate until completely melted and combined.
Add in the cranberries, white chocolate, biscuits, mini marshmallows and orange zest. Stir with a wooden spoon until completely combined. Continue reading »
A post by donalskehan at The Official Website for Donal Skehan
The Method:
Mix the sugar, double cream, syrup and cocoa powder into a heavy based pot with high sides.
Bring to the boil without the lid and stir occasionally until it reaches 122°C on a candy thermometer or test it buy pouring a few drops of the mix into a glass of ice cold water and move the glass to form a small ball, if it’s done it should stay in the ball shape and be really hard. Cooking time, approx: 15-20 minutes.
Add the butter and stir through. Continue reading »
A post by Kelly at Dinner du Jour
I wasn’t planning to post this week (birthdays, holidays, children, my excuses could go on forever), but this cake is so quick, easy, and different, I had to share. In case any of you need a holiday dessert you can make the ahead of time, this is the cake for you. It’s texture and flavor become more complex on day two, though eating it warm out of the oven might be delicious also. This cake alone might save my sanity this season. I made it last weekend for lunch with my cousin. Continue reading »
A post by Nessa Robins at Nessa's Family Kitchen
I have a really good feeling about this Christmas and the whole build up to this years’ big day has been quite wonderful. Like many others, Christmas was always my favorite time of year. I loved every minute of the preparations, the shopping for gifts, the visits to neighbours and friends, the carol services and of course the obligatory Christmas baking. However for the past few years I have found the whole Christmas season to be quite lonely. Continue reading »
A post by Aoife - Babaduck at Babaduck
With less than a week to go, people are frantically planning their Christmas dinner and half of the country is probably mentally shuddering at the thoughts of rock hard stinky brussels sprouts contaminating their plate of turkey and ham. My brother in law is a sprouts hater but one year I decided he wasn’t going to get his own way and refuse to eat them, so I fried them with pancetta, put them. 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.