2011 at FoodFight.ie
Photo by peterastn
A post by Billy Lyons at RESTAURANTS AND FOOD IN CORK
Scratch My Pork
Story Of The First Pork Scratchings In Ireland
It’s been a year since I first met the Kiwi Chef Matthew Brownie who lives down in Skibbereen. He was telling me about his new business which is called the No Nonsense Food Company. The company, with the energetic Matthew at the helm, is the engine behind the innovative product range of Pork Scratchings called Scratch My Pork. Continue reading »
A post by Aoife - Babaduck at Babaduck
In the day job, I do quite a bit of work with a really brilliant photographer called Harry Weir and his handsome assistant Brian. We've found that long days pass even more quickly with liberal helpings of cake. As neither of the lads are bakers, just eaters, the job of making the food falls to me. I had a session booked with them last week and the first thing I heard after the date was confirmed was "what are you going to bake for us". Presumptous pups. Continue reading »
A post by dudara at Stitch and Bear
If you’ve been a regular reader of my blog for any period of time, you should know by now that I like a good burger. If you’re a new reader to my blog, let’s get the awkward introductions over, and let me tell you one interesting fact about myself. I like burgers.
I especially like American style or dirty-style burgers. Continue reading »
A post by Móna Wise at Wise Words
The Latin Quarter Wine Bar and Bistro
1 High Street, Galway, Ireland
+353 91 530 000
Website
Nestled on the corner of High Street and Cross Street, directly opposite Tigh Neachtain, sits the intimate Latin Quarter Wine Bar and Bistro. Back in the day, this building was home to one of Galway’s most beautiful lingerie shops, still missed by many, and since their closure several years ago, nothing serious has grasped my attention in that location, until now. Continue reading »
A post by ollie at olliesplace: Organic food, farming & environment. By Oliver Moore.
There are a number of threats facing small to medium sized beef farmers. Beef and sheepmeat are especially vulnerable to cost-benefit analysis involving the EU.
Professor Alan Matthews made a very strong case for a change in land use from livestock to forestry, based on Ireland’s EU climate change commitments. Continue reading »
A post by Billy Lyons at RESTAURANTS AND FOOD IN CORK
This morning our gun dropped about 270 pounds of ICM (Improved Conventional Munition) on a smuggler’s checkpoint ten kliks south of us. We took out a group of insurgents and then went to the Fallujah chow hall for lunch. I got fish and lima beans. I try to eat healthy.
At the table all nine of are smiling and laughing……. Voorstadt’s got a big plate of ravioli and Pop-Tarts…. 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.