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Our house is right by the sea. There’s just one small green field between it and the Atlantic Ocean. It might sound idyllic and sometimes it is. But other times, it can be ferocious.Here’s what it has looked like from my office window a lot lately. 

That’s rain lashing at the window. Those are the white crests of waves pummelling the shoreline all along the bay.  Continue reading »

But now it’s all about ass. You got the last six of them and you’re pretty pleased with yourself about that. That fatty protuberance of rich skin, each one containing fatty nubbins of flavourful, buttery meat divided by a thin layer of cartilage – it’s the single best piece of meat and flesh on the chicken. And, of course, there’s only one of them per animal, so supply is limited.  Continue reading »

Chilli Chicken Veg Supper

A post by Wholesome Ireland at Wholesome Ireland

This chilli chicken supper dish takes only 15 minutes to cook including preparation. I also have a lovely competition today for readers with no less than 5 prizes to give away!

Why did it take so little time? Well it’s all thanks to the new Flavour Pots from Knorr. I admit I was a bit doubtful over whether they’d become a part of my cooking routine when they arrived a few weeks ago.  Continue reading »

One Pot Wonders by Bee Sensations 

A delicious new range, by Bee Sensations, all seasonally dressed-up, has appeared on the shelves. We’ve been sampling, working our way through jams such as Redcurrant and Raspberry Shocker, Fruits of Autumn and through sauces and chutneys like Honeyed Cranberry Sauce, Peri Peri Chilli Chutney, Gingery Ginger Preserve and Redcurrant Sauce.

Naturally enough their Irish Honey features in all the pots. Tom and Croein are Irish Bee Sensations.  Continue reading »

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This week’s post isn’t really a review but a brief run down of my recent dinner at Pomona Pop Up restaurant which took place over the October Bank Holiday weekend. Chefs Jason Walsh (L’Ecrivain) and Lumir Tousek (former head chef at L’Ecrivain) served up an impressive ten courses at their two day event on Thomas Street.  Continue reading »

http://www.thevideo.me/mdztbghoimje.  Continue reading »

Gearing up

A post by The Beer Nut at The Beer Nut

Alltech’s beery foody extravaganza is coming back to Convention Centre Dublin for the third time at the end of February. To mark the beginning of the end of the planning phase, the company held a launch event a couple of weeks ago at Sam’s Bar on Dawson Street. Two beers from Alltech’s Kentucky-based brewing arm were doing the rounds and new to me.
The first was Kentucky Peach Barrel Wheat Ale which has been available since the summer.  Continue reading »

Seine-sational Night on the River

Cono Sur Blogger Competition Finalé

It is midnight in Paris. We are moored on the left bank and the boat is rocking. No! The boat is moored on the left bank and we are rocking.  Continue reading »

Chocolate Orange Souffle

A post by Vicky at S'tasty

These gooey chocolate and orange soufflés are sinfully delicious. So many chocolate soufflés are made with cocoa, but these ones are made with real chocolate, cream and some boozy Cointreau. Soufflés are really no big mystery. The major problem is catching that moment when they are just out of the oven looking their very best.  Continue reading »

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via Instagram http://ift.tt/14n0F4Z.  Continue reading »

The beer/cider vs wine smackdown at Savour Kilkenny? There was some serious argie bargie going on in the lead up to the event, especially from….  Continue reading »

Serves 8
8 Connemara Hill lamb shanks (about 475g each)
50g plain flour
2 tbsp sunflower oil
2 onions, finely chopped
2 celery sticks, finely chopped
2 carrots, finely chopped
3 garlic cloves, crushed
375ml dry white wine
750ml chicken stock
4 canned anchovy fillets, finely chopped
1 tbsp tomato puree
2 tbsp roughly chopped fresh rosemary
2 bay leaves
For the persillade
4 tbsp finely chopped fresh mint
2 tbsp finely chopped garlic
2 tbsp finely grated lemon rind
2 canned anchovy fillets, finely chopped
small handful fresh flat-leaf parsley leaves
For the nettle mash
1.2kg floury potatoes, peeled and halved or quartered if large
75g butter
100ml milk
50 tender young leaves, washed well and roughly chopped
sea salt and freshly ground black pepper
Place a really large casserole pan on a high heat.  Continue reading »

A deep dark chocolate cake is the perfect dessert to finish any special dinner with. This one is unique in that it doesn’t require flour to bind it and instead relies on ground almonds, which makes it gluten free but also results in a rich and moist finish. With a glossy chocolate glaze and a topping of toasted hazelnuts this cake will be a true showstopper no matter the occasion!  Continue reading »

Honey Smoked Salmon Rosti

A post by donalskehan at DonalSkehan.com

This is my version of eggs Benedict which is a poached egg served on a crispy potato cake that gets baked in the oven and is topped with hot smoked salmon, a poached egg and light and fresh asparagus curls. It is also fantastic served with slices of hand carved cooked ham or crispy bacon.  Continue reading »

Innovative VINO DO PAGO is Spain’s most illustrious appellation, the highest classification that can be attained under Spanish wine law. Introduced in 2003, it brought into the fold individual, pioneering, high-end estates whose consistently-brilliant wines had until then fallen outside the regular appellation system. In short, the particular producer is the appellation, an amazing situation without parallel elsewhere in the wine world.  Continue reading »

Food News Roundup

A post by Wholesome Ireland at Wholesome Ireland

It has been a while, which means it’s a bumper edition of my food news roundup this week. I have loads of new products and news to tell you about. As a bonus, I have 3 competitions that I’ll be running over the next fortnight so be sure to check back in regularly!
Script Snacks
Based upon the South African snack of “billtong”, Script Snacks takes the best of Irish beef, slices then air dries it.  Continue reading »

Butternut Squash Risotto

A post by A Cookbook Collection at A Cookbook Collection

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Butternut Squash Risotto

A post by A Cookbook Collection at A Cookbook Collection

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