I’ve trawled the shops and found a couple of budget gifts for food-lovers that you might be interested in. They are all for under €10 and available pretty much nationwide. Here’s a wee video for you see exactly what they are and I’ll pop details of the stockists and prices below.
Folláin Jams – these are the smaller 180g jars that have just been launched. Continue reading »
Dinner from Neven Maguire’s Kitchen
Prestige Menu at MacNean House
Thornhill duck (medium); full menu at bottom of this post.
It’s about four hours and twenty minutes from our house in Cork to Neven Maguire’s MacNean House and restaurant in Blacklion. But it’s well worth the trip as we found out when we had dinner at the famous County Cavan venue last Friday night. And, yes, Neven was in the kitchen, as he regularly is! Continue reading »
Wine gets a lot of press in the run-up to the big Christmas feast, but who says you have to stick with those foreign imports? With dozens of craft breweries now operating across the country – some, perhaps, just down the road from you – this is the year to buy Irish and keep your drink choices a little closer to home.
The turkey is cooked. The table is groaning. Continue reading »
Old Father Time is oiling down his scythe, ready to take a swing at 2014 and bring the year to close. I’m left with a scattering of beer tasting notes gathered over the year that I’ve yet to commit to this blog and most of which will have to wait until 2015. For this post I’m pulling together an assortment of Irish ones, mostly to give posterity flavour of what was happening at this point in the big bang of modern Irish microbrewing. Continue reading »
via Instagram http://ift.tt/12PtGW8. Continue reading »
via Instagram http://ift.tt/1GEqHNe. Continue reading »
Once again the kids and I went on our cross-Europe escapade/pilgrimage to the Camera Zizanio Film festival for young people and their parents! Usually I am the only parent walking around the peculiar litle city of Pyrgos while the kids busy themselves with film-making workshops and screenings. I try and stay out of the jewellery shops and resist eating too much fried haloumi and souvlaki, not to mention the pastries, spinach pies and ice cream…. too good. Continue reading »
There is very little you can do at this time of year but embrace the Christmas spirit! I’ve been doing a spot of Christmas baking over on my youtube channel and my latest recipe doesn’t require an oven making it perfect for a spot of dumping and stirring this festive season. You can find the recipe ingredients in the link below and make sure to check out the recipe by clicking play!
Continue to the recipe for Christmas Rocky Road…. Continue reading »
I’m one of those horribly organised people you all love to hate. I start thinking about gifts in September, once my birthday is over, and I start squirrelling away stuff as I see. I know that not everybody is as ridiculously disciplined about buying presents and for most people, half of the fun is going shopping, whether it’s in the shops or online from the comfort of your desk at lunchtime or on the sofa in the evening. Continue reading »
I sometimes find it hard to believe that I have been living here in Seattle for over 2 years! I think I have assimilated well. I probably speak more like an American-when I go to the grocery store, I say cart instead of trolley for one! I celebrate American holidays, and have forgotten all about those countless European bank holidays I eat American – now that I know where to find all the great local produce, there is little I miss – with exception of Irish cheese and dairy. Continue reading »
Arthur opens another bottle of wine but spits out the first mouthful.
“Corked?” asks Blanche.
“No, just Californian,” he says, squinting at the label. “La vie est trop courte pour boire du mauvais vin.” He quotes the proverb grandly as he shoves the window up to empty the wine into the street.
From the darkness below comes a shout that could be protest or jubilation, it’s hard to tell.
from Frog Music by Emma Donoghue. Continue reading »
This little dessert Is a wonderful way to use up left over bread and in the winter, frozen berries work perfectly as a substitute for the fresh summer fruits.
150g caster sugar
1 loaf Arún Bakery brioche, sliced thinly, crusts removed
tub of crème fraîche, to serve
Place the fruits in a large saucepan with the sugar over a medium heat and let them cook gently for 3 to 5 minutes. Continue reading »
The Food Information Regulations are changing and new rules come into force on 13 December 2014.
This requires food businesses providing non-prepacked food e.g. restaurants, delis, canteens, takeaways, cafes, retail outlets etc., to indicate to consumers the use of any of the 14 allergenic ingredients listed below that are used in the production or preparation of food. Continue reading »
This is a traditional method of serving lobster which is extremely delicious. If possible make this dish with a raw lobster. However, a lightly cooked lobster can be used and will still be extremely good. Continue reading »
Serve these individual tartlets with the best that the summer has to offer: baby salad leaves, soft herbs such as chives, basil and chervil and lots of beautiful edible flowers. Continue reading »
Okay, let’s be clear: sparkling wine can be any old fizz, but Champagne is always a particular sparkling wine made in a certain way and that can come only from the legally-delimited Champagne region of northern France. (Now, that should keep the Champagne lawyers happy.)
How it’s made
Surprisingly for a wine that’s primarily light and white, champagne is made mostly from red varieties Pinot Noir and Pinot Meunier, which are blended with white Chardonnay. Continue reading »
Orange and cinnamon is a scent and flavour combination that sings the jolly season and these pancakes will do the very trick into getting you into the Christmassy spirit! Whether you want to enjoy a lazy brunch over the Christmas period or would like a festive breakie to set you up before a day of trawling the shops to find those last-minute presents, these simple and tasty pancakes should hit the spot. Continue reading »
For an island, we do not eat nearly enough fish. I am lucky enough to live in a fantastic fishing village, Howth, and can get fantastic seafood right on my doorstep. This quick and simple dish celebrates the delicate flavour of the trout but the steamed veg really make it sing! Continue reading »
Ho-ly butt monkeys. Let me tell you, I had no idea what I was getting myself into when I decided to make my own cookie recipe. Pfft, cookies? They have, what, 4 ingredients? Butter, sugar, flour and egg. How hard could it be to make the perfect cookie? Turns out, there’s like twenty variables. Butter temp, sugar colour, sugar crystal size, flour type, ratio of egg white to yolk, fridge time,. Continue reading »
These make a very elegant cheese course and are quite easy to prepare. You can make these ahead of time and they will puff up again when you place them back in the oven. Continue reading »