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Archive for April, 2014

If you missed my Top 8 Youtube Food Stars post a few weeks ago, you may not have seen my write up about The Chiappa Sisters.  This very talented team of ladies are sisters with a Italian-Welch background and grew up with delicious Italian dishes being at the centre of every family occasion.  Their love of great food has led to a TV series, a fantastic youtube channel and an amazing new cookbook.  Continue reading »

Seafood Risotto

A post by Joanna Carley at DonalSkehan.com

You’ll find a version of Risotto ai Frutti di Mare at most Italian seaside resorts. It’s  Michela’s favourite summer beach food and she eats it every time we hit the shore on our Italian holidays. Cooking with seafood is really simple once you get the hang of it –ask your friendly fishmonger if you need any advice.  Continue reading »

We discovered this dish at a Michelin-starred restaurant in Imola, in Emilia Romagna. The head chef there was taught the recipe by his mentor, who cooked this dish for the last king of Italy, Vittorio Emanuele. The recipe is based on a number of different methods and flavours from the region: tortelli, erbette filling, ricotta and Parmesan.  Continue reading »

This is Emi’s twist on the classic Italian dessert, millefoglie. It is much quicker to make than the traditional version, which is often served at the many christenings and wedding we attend every summer in Italy. It’s so delicious that Miki and Emi chose this for their wedding cake: a one-metre-square millefoglie covered with masses of fruits of the forest! Recipe from Simply Italian: Cooking with the Chiappa Sisters.  Continue reading »

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At the very end of March, I was contacted on twitter by the lovely people over at Honeybuns http://www.honeybuns.co.uk, inviting me to review some of their gluten free cakes and bakes. I’ve tried Honeybuns products before, so it was a treat to be offered to test out some of their range.  Continue reading »

I’m back on Jamie Oliver’s Food Tube channel over on youtube with a brand new Irish inspired recipe- Bacon and Cabbage Pie!  Lightly braised cabbage with savoury ham in a creamy white sauce all baked in the oven under a crisp puff pastry lid.  It’s a very simple dish to make and you can add a whole host of ingredients to if you wish, good cheddar and frozen peas can be added to the white sauce.  Check out the video and recipe below.  Continue reading »

Taste of the Week. A Woodside Farm Special!

If you are heading down to the weekly Mahon Point Farmers Market this Thursday, make a beeline to the Woodside Farm stall and treat yourself to our Taste of the Week.

Martin Conroy’s blackboard gives all the details: Free Range Saddleback Hog Roast, with caramelised Onion, Apple sauce, Ballymaloe relish, Mustard and salad, all contained (almost) in a lovely bap by Pana.  Continue reading »

What sap

A post by The Beer Nut at The Beer Nut

It’s not autumn, but I figured Anchor’s BigLeaf Maple “autumn red” should still be OK to drink, being 6% ABV. It’s not really red, more of a coppery orange. The smell is enticing: a fruity spicy sweetness, all candied banana and toffee apples. I experienced a little trepidation at the prospect of a sticky sugary mess, but that’s not the case.  Continue reading »

I’m on a bit of a gluten-free roll these days! Having discovered that gluten-free pastry isn’t as tricky to make is one thing, but, more importantly, it tastes very good and still has a lovely crisp and crumbly texture. If you want to make this delicious tart with plain flour, by all means do. The pastry will work out just as well. I have always been a lover of pear and almond or frangipane tart. Believe me, with a dollop of freshly whipped vanilla cream, this is a real treat.  Continue reading »

Amuse Bouche

A post by Billy Lyons at RESTAURANTS AND FOOD IN CORK

Ranty went to the calf and wished her well….and tied a rope about her neck… The animal stood legs outstretched and the veins on its neck…Ranty moved fast and…produced a blade…and made an incision. The beast gave its blood, the fluid draining into a piggin he held in the other hand, and when he had enough he handed the jar to Coyle…and made good the wound with thread.  Continue reading »

Crispy Chicken Cutlets

A post by A Cookbook Collection at A Cookbook Collection

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Crispy Chicken Cutlets

A post by A Cookbook Collection at A Cookbook Collection

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Bacon and Cabbage Pie

A post by donalskehan at DonalSkehan.com

This is my twist on an Irish classic, Bacon and Cabbage.  Cooked in a creamy white sauce and then baked under a puff pastry a lid this a true comfort food treat.  For an extra variation, try mixing some cheddar cheese in alongside the ham and cabbage when you mix it through the white sauce.  Continue reading »

Dining al desko in the office is often not as fun as it should be. It’s either a tired and limp sandwich or else it’s scalding hot leftovers in the microwave. I’m always trying to figure out ideas for work lunches that are simple, tasty and don’t require a trip to the microwave. This simple noodle salad is a quick and tasty dish that fits the bill and can be eaten straight from your lunch box.  Continue reading »

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via Instagram http://ift.tt/1pJVoxf.  Continue reading »

Grandma’s Boy

A post by Joanna Carley at DonalSkehan.com

Grandma’s Boy is a 13 part series which airs on FOX International and 24 Kitchen. Donal inherited his love of cooking from his grandmother and family and they passed on the knowledge that it isn’t just about high tech gadgets and expensive ingredients when it comes to excellent home cooking.  Continue reading »

Good Food from Bandon and Good Wine from Bordeaux

Made a short visit to Bandon Farmers Market last Saturday. And every stallholder I called to said I was great to come out in the rain. But if you’ee not willing to go out in the rain in Ireland, you’re going to waste half your life.

Great to see some familiar faces like Shirley Kingston, the market co-ordinator, and some new ones as well.  Continue reading »

The wild garlic @Oneperysquare

A post by Valerie O'Connor at Val's Kitchen

via Instagram http://ift.tt/QUsScI.  Continue reading »