Tagged: cooking

Irish farmers’ markets 4

Irish farmers’ markets

In the twelve months that I spent in New Zealand, most weekends of which were involved in exploring a variety of markets, there seems to have been a mushrooming of farmers’ markets in Ireland. Or maybe it’s that I’m more aware of it now! Last Saturday, after just two days in the country, and my mother suggested that we go to the Fermoy Farmers’ Market. Although we only had the directions “it’s down by the river” – and there are four sides to the river in Fermoy – we didn’t have too much difficulty in finding the place where the stallholders had set up shop and plunged in.

Irish farmers' markets 4

Irish farmers' markets

In the twelve months that I spent in New Zealand, most weekends of which were involved in exploring a variety of markets, there seems to have been a mushrooming of farmers’ markets in Ireland. Or maybe it’s that I’m more aware of it now! Last Saturday, after just two days in the country, and my mother suggested that we go to the Fermoy Farmers’ Market. Although we only had the directions “it’s down by the river” – and there are four sides to the river in Fermoy – we didn’t have too much difficulty in finding the place where the stallholders had set up shop and plunged in.

Chickpea and Chorizo Stew 5

Chickpea and Chorizo Stew

Coming across some raw chorizo sausage recently at Verkerks‘ butchers I decided to try out one of the recipes from the Mediterranean Café’s Tapas Evening. I also wanted to try out the Spanish smoked paprika that Chef Nik had used with such success that night but, naturally, the recipe sheet had disappeared. Still, if I’ve something in my mind, I don’t normally let something small like the lack of a recipe dissuade me.

Fast-breaking soup: Harira 0

Fast-breaking soup: Harira

The Middle Eastern soup Harira has cropped up in several of the different cookbooks and magazines that I’ve been reading lately. It’s a thick, near solid, nourishing soup (it can be so thick that it’s close to getting called a stew!) which was traditionally served to break the Muslim fast during the month of Ramadan but what drew me to it was the fact that it combines both chickpeas and lentils – two of my favourite ingredients. Most recipes also include lamb but, due to my lack of funds when I made this, my soup was almost vegetarian, save for the chicken stock.

A one-pot meal for a wet and wild day: Pork Hock with Beans 0

A one-pot meal for a wet and wild day: Pork Hock with Beans

There are days in winter – and spring, and autumn – when you wake up to wet and wild mornings and the only thing to do is spend the day indoors, with occasional rain-coated excursions for walks to avoid claustrophobia. Digging through Tamasin Day Lewis’ Weekend Food on one such day, I discovered a recipe for Pork Hock and Bean Casserole that made me go digging in the freezer to find the cheap meaty pork hock that I’d purchased last month.

2

Unwrapped: Green and Black's Chocolate Recipes edited by Caroline Jeremy

Will not disappoint Since I first saw this book in our local Oxfam shop in Dublin I’ve been having lustful thoughts about it. Green & Black’s produce fabulous organic Fair Trade chocolate – their spice/orange Maya Gold bar heading the list of my all time favourite chocolates – and the photos that I saw on a brief browse through the book were mouth-watering. It’s taken some time but I finally bought my own copy and my first impressions did not deceive.

2

Unwrapped: Green and Black’s Chocolate Recipes edited by Caroline Jeremy

Will not disappoint Since I first saw this book in our local Oxfam shop in Dublin I’ve been having lustful thoughts about it. Green & Black’s produce fabulous organic Fair Trade chocolate – their spice/orange Maya Gold bar heading the list of my all time favourite chocolates – and the photos that I saw on a brief browse through the book were mouth-watering. It’s taken some time but I finally bought my own copy and my first impressions did not deceive.