Bibliocook - All About Food


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Black pudding festivities in Kanturk

Black pudding fans Martin Shanahan, Isabel Sheridan, Tim McCarthy and Avril Allshire

Remember I mentioned in April that McCarthy’s Butchers in Kanturk took gold at at the annual awards held by La Confrérie des Chevaliers du Goûte Boudin in Normandy? Well, that medal is coming home to Kanturk tomorrow when La Confrérie, the Brotherhood of the Knights of the Black Pudding, arrive for a full regalia Pudding Parade at 5.30pm down Strand Street to the Main Street.

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Vegetarian Cookalong: Greek Bean and Tomato Stew with Feta

Greek Bean and Tomato Stew with Feta

A bag of butter beans on the kitchen shelf was the inspiration for this month’s Irish Foodies’ Cookalong. Soaked overnight, then thrown into the pot by themselves – or with some onions, carrots and celery – for about an hour the next morning, the beans needed little attention other than checking the water level every so often. And that’s the hard work done for this Greek Bean and Tomato Stew, which is based on a recipe by great Australian cook Jill Dupliex. The rest of the prep just involves making a simple tomato sauce, adding the beans and serving with some feta sprinkled over.

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Barry’s Tea winner

Barry's Tea.jpg

Vicky Beresford was the winner of the Bibliocook/Barry’s Tea competition with her recipe for Barry’s Tea Very Berry Tiramisu. Congratulations Vicky and hope you enjoy your tea hamper. Special mention has to go to Aline Lambert. Her recipe was for a Taboulé Salad which, when she was stuck for fresh leaves one day, was perfect when made with Barry’s peppermint tea

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Catherine’s Italian Kitchen by Catherine Fulvio

Catherine's Italian Kitchen

A gentle introduction to Italian cooking, Catherine’s Italian Kitchen is the companion book to Catherine Fulvio’s well-received television series, which was nominated for a World Food Media Award earlier this year. Fulvio, who runs the well regarded Ballyknocken Cookery School at her family home in Wicklow, is married to Sicilian native Claudio. With this connection and her teaching experience, she is well placed to translate Italian recipes to an Irish audience.

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Poached Chicken and other stories (with Tarragon Mayonnaise)

tarragon

This has been the summer of the poached chicken. It started when the weather got hot in June and I had a chicken to cook. It wasn’t exactly turn-the-oven-on time so I landed it into a big pot, covered it with cold water, threw in some vegetables and herbs and let it barely simmer away for an hour. The chicken, after cooling in its cooking broth, was moist, juicy and beautifully flavoured. We ate it for dinner that night, with lots of salad, new potatoes and a bowl of homemade Tarragon Mayonnaise, devoured leftovers in sandwiches for the next day’s lunch, and the remnants made their way into a risotto, made with the cooking broth.

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