Category: Lovely Lunches

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Ladies who lunch @ Café Paradiso, Cork

Fabulously enjoyable and imaginative food at a reasonable price After my appetite had been well whetted by Denis Cotter’s A Paradiso Year: Autumn and Winter Cooking, I decided that it was time to return to Café Paradiso itself and last weekend I went down to Cork. All my nights were tied up but Saturday lunchtime was designated Paradiso-time and who better to share it than my Sister, who lives in Cork, and the Canadian friend that I met in New Zealand. Both the girls are waitresses – one in the nearby Liberty Grill, the other in Cork’s famous Jacobs on the Mall – so Café Paradiso wasn’t getting the most uncritical audience.

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6

Kitchen projects: Simple Goat’s Cheese

Last year, while still in Ireland, the Boyfriend and I attended a cheese-making weekend workshop at Rossinver Organic Farm in County Leitrim. My knowledge of cheese-making had previously been limited to a school outing during primary school. A schoolmate’s father, Glenroe’s Matt O’Brien, used to make a wonderful farmhouse cheddar called Glenosheen in the eighties. Sadly, Glenosheen Cheddar no longer exists but that was my first taste of a real cheese and, even to a pre-teen palate, it was quality stuff. I was no less fascinated by the workings of Matt’s little cheese factory and, years later, all I had observed there made sense when I attended the cheese-making course at Rossinver.

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6

A self-sufficient lunch: Simple Goats’ Cheese

Last year, while still in Ireland, the Boyfriend and I attended a cheese-making weekend workshop at Rossinver Organic Farm in County Leitrim. My knowledge of cheese-making had previously been limited to a school outing during primary school. A schoolmate’s father, Glenroe’s Matt O’Brien, used to make a wonderful farmhouse cheddar called Glenosheen in the eighties. Sadly, Glenosheen Cheddar no longer exists but that was my first taste of a real cheese and, even to a pre-teen palate, it was quality stuff. I was no less fascinated by the workings of Matt’s little cheese factory and, years later, all I had observed there made sense when I attended the cheese-making course at Rossinver.

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11

Cooking quinoa

Quinoa salad Quinoa is something that I’ve been meaning to cook for quite a while. About ten years, in fact, ever since I read Nigel Slater‘s Real Fast Food. He has several recipes for this protein-packed ancient grain and, as with all his writings, I was seduced by the delicious descriptions. Not seduced enough, however, to seek it out in Ireland but, since arriving in New Zealand, I’ve come across it on several occasions. Eventually, an article in Cuisine led me to buy some from Piko which…just sat in the pantry until an inquiry about it from the Boyfriend’s mother made me decide that it was time to actually try cooking it instead of admiring it every time I opened the door of the pantry.

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4

Red Onion Marmalade

Red Onion Marmalade Being flat stony broke these days, I like to try and bring my lunch to work with me rather than be dependent on cafés. Sometimes the lunch is leftovers from dinner the night – rice or pasta with some kind of sauce – but other days I am forced to rely on sandwiches.

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4

Brown Soda Bread: the Irish connection

One of the birthday presents that came from a very thoughtful friend in Ireland was a very welcome book of Irish Cooking by Clare Connery. While this was a book that I might not have ever noticed in bookshops in Ireland, having several Irish cookery books already, here in New Zealand it is a pure treasure.

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