Monthly Archive: December 2013

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Irish craft beer for the New Year

Thinking of stocking up on a few beers for New Year? Or for some other celebrations over the next few days? Check out my recommendations below from an article I wrote for the Easy Food Christmas Annual.

In other beer news, I’ll be talking beer and food at the Kanturk Cookery School for their Manfood classes on Monday 3 and Tuesday 4 February. Alongside some sampling, there will be discussion of food and beer matching and cooking with Irish craft beers. You can find out more about the classes from Barbara at 086 101 4532 and at www.kanturkcookeryschool.com

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Christmas stuffings: Apricot, Lemon and Herb Stuffing | Sausage, Potato and Mushroom Stuffing

Very important to have Lots of Stuffing.

As a result of developing and testing these recipes for my recent Christmas cookery demonstration at Bulgaden, the Husband came home from the brewery on more than a few days to be faced with a dinner of assorted stuffings. You know what I discovered? Pile a plate high with stuffing, add some hearty salad on the side – something like this Crunchy Apple ‘Slaw or Broccoli, Tomato and Avocado Salad would be good – fry an egg in chilli oil, slide it on top and, hey presto!, you’ve got a real meal.

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Irish Cookbooks for Christmas 2013 – part 2

Old school Irish publisher Gill & Mac has been taking cookbook production up a notch in the last few years and both of these hardbook books are lovely to look at as well as to cook from.

If every small town in Ireland had a Dream Deli selling fabulous brunch dishes like Fruit Tabbouleh, Weekend Waffles and Welsh Rarebit, we’d all eat out a lot more. Perhaps it’s best that this doesn’t happen – because instead you can have the fun of cooking your way through Lilly’s book, which includes (my favourite!) inventive devilled egg variations like beetroot and fennel, spiced coriander, wasabi and sesame seed. There are great salads (Mango and Shredded Chicken with Garam Masala Yoghurt, Quinoa with Pistachio and Pomegranate) and an assemble-on-the-spot Sicilian Wedding Cake that could set a new trend. lillyhiggins.ie

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Christmas Baking with Stork

Anyone remember this booklet? Stork – yes, the Unilever margarine brand – has always been brilliant at putting together the kind of recipe collection that people return to again and again.

So many of us grew up baking and cooking our way through the Paula Daly series of McDonnell’s Good Food Cookbooks in the Seventies and Eighties. As far as I remember, you had to collect a certain amount of tokens from the marg packets – imagine opening the messy envelopes in Stork HQ! – and send them off with some money (probably that vintage thing, a postal order) to get the books.


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