2011 at FoodFight.ie
Photo by peterastn
A post by noreply@blogger.com (Zack Gallagher) at Irish Food Guide Website - Irish Food Blog - Irish Food Tourism
Junior Chamber International Ireland (JCI) have decided to start a new JCI branch in Donegal. They are having an Official Donegal launch on Thursday the 16th of January in the Radisson Blu Hotel, Letterkenny, at 7.30pm.
JCI Ireland is nearly 60 years old and is part of the largest personal and leadership development organisation for young people in the world. JCI internationally is nearly 100 years old. Continue reading »
A post by donalskehan at DonalSkehan.com
January is flying in and thankfully we are keeping very busy. I was in Rome last week for two days to record the final voiceovers for Grandma's Boy. It was a fresh reminder of just how heartily they eat over there and the over flowing pots of pasta coated in tomato sauce with raddichio and scarmoza cheese, thinly sliced prosciutto and sweet treats made it clear that the Italians don't take to the January diet season as easily as we Irish do! Continue reading »
A post by donalskehan at DonalSkehan.com
When you can get your hands on the best quality oranges, this is the recipe to make them shine! Combine them with warm and sweet, crispy skinned duck, tender and earthy roast beetroot and a ginger dressing and you have a proper meal on your hands. This recipe makes a great Sunday lunch! If you want to learn how to segment an orange, there are plenty of tutorials here. Continue reading »
A post by Wholesome Ireland at Wholesome Ireland - Food & Parenting Blog
I buy fresh berries in bulk and then freeze them to use over the winter. Berries go into smoothies, baking, jellies, salads and sometimes into something that is so decadent you won’t want to share. In fact you’ll want to eat this blueberry slice right out of the baking tray.
There is no point in me trying to tell you this blueberry slice is good for you. Continue reading »
A post by Billy Lyons at RESTAURANTS AND FOOD IN CORK
Taste of the Week
The Very Berry Granola is a welcome visitor, and a regular one, at my breakfast table. The tasty product, is just one of many award winners from the Foods of Athenry, owned and run by farmer couple Paul and Siobhain Lawless.
This is a superb blend of multi grains (Buckwheat, Millet and Brown Rice Flakes) . It is a source of fibre and is also processed sugar free – ( made with honey). Continue reading »
A post by Caroline at Bibliocook - All About Food
Limerick is Val O’Connor’s hometown and she showcases its food to perfection on her Limerick Food Trails.
Early one Saturday morning in November I met herself and a collection of fellow food tourists at Cornstore at Home for a little pre-tour tasting – think Limerick vs Cork via two platters of breakfast meats, one from Caroline Rigney of Curraghcase Meats, the other from Kanturk butcher Sir Jack McCarthy. Continue reading »
A post by sheila kiely at Gimme the recipe
A post by TheGlutton at The Glutton's Kitchen
I make this soup quite a lot – it’s spicy and warming and perfect for this time of year. It’s also very simple to make and quite healthy so I tend to cook this for my weekday lunch and it’s chunky texture needs no bread to mop it up. I do tend to make this quite spicy and the addition of lovely creamy Feta is a match made in heaven for me. Continue reading »
A post by TheGlutton at The Glutton's Kitchen
I make this soup quite a lot – it’s spicy and warming and perfect for this time of year. It’s also very simple to make and quite healthy so I tend to cook this for my weekday lunch and it’s chunky texture needs no bread to mop it up. I do tend to make this quite spicy and the addition of lovely creamy Feta is a match made in heaven for me. Continue reading »
A post by Billy Lyons at RESTAURANTS AND FOOD IN CORK
Spanish Soul
Sembro Tempranillo, Vendimia Seleccionada 2012, Ribera del Duero, 13.5%, €14.99, imported by Wine Alliance and widely available.
Some wines you only ever get to know briefly, a shakehands and a pleasant meeting and soon you don’t remember the name. This one makes more of a mark, goes that bit deeper. It has something special. From the heart of the Ribera del Duero it brings an expression of authenticity. Continue reading »
A post by A Cookbook Collection at A Cookbook Collection
A post by A Cookbook Collection at A Cookbook Collection
A post by Conor Bofin at One Man's Meat
A post by peter at CheapEats.ie
Marlay Park is one of the best public parks in the whole of south Dublin. Easily accessible from the city centre (where I live), just off the M50, and close to both the west and east parts of south county Dublin, it also boasts a popular weekend food market with plenty of eating choices. Continue reading »
A post by ollie at olliesplace: Organic food, farming & environment. By Oliver Moore.
In a very limited capacity, there is raw milk available in Ireland. Cloughjordan Community farm supplies its members with raw cows milk. In Cork, there is now raw goats milk available. Here’s the story of a very rare consumer commodity in Ireland. Continue reading »
A post by Wholesome Ireland at Wholesome Ireland - Food & Parenting Blog
When I was small I was the type of child that used to sit on my bed for hours on end and read. I had my parents thwarted, I’d hide my reading material under the covers and I knew how to open the door a crack so that the light would shine on my bed, just so, and I could see the print on the page.
You could say that reading became my addiction. I began to naturally speed-read. I could rent 3 books a week on my library rental card and used to make the journey twice a week at least. Continue reading »
A post by Ken McGuire at Any Given Food
TICKETS HAVE started selling for this year’s Ballymaloe Litfest and, if the Twitter is to be believed, they’re flying out the door already.
If that is the case, I’m not surprised. Having gone on sale around 3pm today, the whole event sees Ballymaloe House (and the cookery school) effectively become Ireland’s capital of food for three days with a stellar lineup of speakers, talks, demos, tastings, discussions, fringe events and much more. Continue reading »
A post by Billy Lyons at RESTAURANTS AND FOOD IN CORK
Always Busy at the Bramley Lodge Café
I think Bramley Lodge Café has been perpetually busy since Gillian Kearney opened the café in 2009. It is situated just off the N25 (main Cork-Waterford-Rosslare road) at Cobh Cross. Parking has been improved here, it has long opening hours and so it is a very convenient stop. And a highly recommended one.
My latest visit came this weekend. The welcome is informal but warm, reflecting the friendliness of the staff. Continue reading »
A post by WiseMóna at Wise Words
October 2007 – we upped sticks in the US and moved to Switzerland. I had a one year contract with a large insurance company and we were ready to ‘do something different’ and live closer to my siblings and Mum – all scattered across the continent between Ireland, France and Switzerland.
In August 2008 – right before our eldest was ready to enlist in school – we headed back to Ireland. Continue reading »
A post by The Beer Nut at The Beer Nut
I should really have covered this Sainsbury’s American Pale Ale back when I wrote about its sister IPA in October, but to be honest I didn’t notice it was even in the fridge. Once again it’s from North American Breweries under the false flag of the Tap Room Brewing Company of Rochester, New York. 5.3% ABV and rather fizzy with it, showing a lovely rose gold colour under the foam. 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.