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With two weeks to go until the big day, there's still time to get presents for your loved ones.  If they're like me and fond of a cookbook or two, might I make some recommendations?  Here's five of my favourites and I think they're perfect books for cooks.

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Even if you are an experienced cook, the sheer scale of Christmas dinner can be pretty daunting and fairly overwhelming! From giant birds to rugby tackle first thing in the morning and explosives (crackers!) on the table, and what other meal ends with setting the dessert on fire- it’s a wonder we get through the day at all!  The key to Christmas success however is timing and preparation, get it right and you’ll be left with an epic dinner and smiles all round!  Continue reading »

I got out of my books comfort zone recently to work as a sub editor on two magazines for SuperValu: Fresh, the food magazine, and Uncorked, its sister drinks magazine.
Both are top-class publications that you’d happily pay for, so the fact that they’re free is an absolute steal, with stunning photography from Harry Weir and recipes from chef Kevin Dundon.  Continue reading »

The Chicken Inn Supreme

Tim Mulcahy

Tim Mulcahy, the merry gentleman at the Chicken Inn in ye olde English Market, is aglow with tidings of joy. “Honest to God, we’re delighted to get the McKenna Guides plaque, very enthusiastic about the whole thing. We regard it as an endorsement of what we do and of the way we do it.  Continue reading »

A rapid sequel to my post a few months back about how the Wallace group of authentic Italian eateries have finally warmed to quality Italian beers. While I was still getting my head around them being there at all, the chain organised an Italian craft beer festival, Quartiere In Fermento, in mid-November. It takes an authentic Mediterranean attitude to organise an outdoor beer festival in Dublin this time of year.  Continue reading »

Christmas pudding is also known as plum pudding because of the abundance of prunes in it! This rich tasty pudding is boiled or steamed, made of a mixture of fresh or dried fruit, nuts and suet (beef or mutton fat). Vegetarian suet may also be used. The pudding is very dark and is saturated with brandy, dark beer, or other alcohols. They used to be boiled in a “pudding cloth,” but today they are usually made in pudding bowls.  Continue reading »

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We are just over two weeks away from Christmas day, and it’s time to start thinking about Christmas shopping. I have put together a few items that would be perfect for the cook in your life. Some of the items, I currently own and love, and others are ones that I really want! So, loved ones please take note  – hint, hit OH!

Blackboard
A blackboard might seem like an unusual gift, but this classy chalk board can brighten up your kitchen.  Continue reading »

The first time, she tried to spare herself, poking gingerly at the pale stippled skin with the tip of her knife until Jimmie took it from her and ripped the bird (turkey) open from the slot at its rear all the way to the breastbone, and when she tried to dislodge the organs with a knife and spoon rather than her fingers, Jimmie just reached in and tore them out. “There’s nothing to be squeamish of,” he said. “It’s just animals. Meat, that’s all it is.”

from San Miguel by T.C.  Continue reading »

Trifle is one dessert that excites the child in me! Luscious layers of jelly, sponge, custard and more all served in a towering bowl with what seems like endless servings! This version of trifle, although quite unconventional, but highly delicious, can be made up to two days in advance and kept covered with cling film in the fridge until needed. Just remember to decorate at the last minute.  Continue reading »

One of my most proud projects this year was the selecting and photographing the recipes of Irish food writer Theodora FitzGibbon. From her back catalogue of over 30 recipe books, and through her illustrious career, in particular her Christmas recipes are the ones that are still pulled out of recipe files, newspaper clippings and handwritten notes at this time of year.  Continue reading »

This is a great way to ensure that your Brussel sprouts end up perfectly cooked on Christmas day. They can be cooked and refreshed a few hours in advance, which guarantees no more over-cooked lifeless specimens.  Continue reading »

Roasting vegetables is a fantastic way of feeding a crowd with little effort. They would also be delicious if you wanted to prepare selection of similarly prepared root vegetables such as celeriac, carrots or turnips.
Serves 12
50g plain flour
50g freshly grated Parmesan
1.25kg parsnips
groundnut or other flavourless oil for baking
knob of butter
sea salt and freshly ground black pepper
Begin by combining the flour, Parmesan, salt and pepper in a mixing bowl.  Continue reading »

A traditional ham is the perfect choice if you’ve got a full house with lots of people to feed. We always cook ours on Christmas Eve so that it can be enjoyed on its own and then there is plenty leftover for the festive lunch.  Continue reading »

A great tip for testing if your turkey is cooked is to pierce the thickest part with a long clean skewer or knitting needle. If the juices run clear, it is ready, if it’s a little pink then return to the oven and cook a little longer. I prefer to use a free range or organic bird for this special occasion.  Continue reading »

If you are looking for a slightly different starter this Christmas, this salmon gravadlax recipe is an ideal solution and can all be made well in advance, leaving very little to do last minute.  Continue reading »

You can’t beat a good sausage roll at Christmas and ones which are homemade really steal the show.  This recipe makes sausage rolls which are full of flavour thanks to lots of fresh herbs, wholegrain mustard and a touch of sweetness from honey and cranberries.  They can be prepared in advance and only cooked off when you need them.  Continue reading »