Read: Best cocoa birthday brownies
First published on Irish Country Living. Ten years ago, the Kiwi turned 30. The night beforehand, we booked a corner in a pub on Wexford Street in Dublin, just 20 minutes’ walk from where we...
Category: Food for Friends
Irish lamb: Braised lamb shanks with orange gremolata
This is a sponsored post for Bord Bia’s tastyeasylamb promotion. The opinions and words are my own. “How many?” “Four,” I said. And with that, the butcher unhooked his longest, largest saw, picked up a...
Read: The Farmette Cookbook by Imen McDonnell + Frangipane
First published on Irish Country Living. It’s a love story. It’s a quest for home. It’s a showcase of great Irish food. It’s a love story. Once upon a time, one cold Minneapolis night, creative...
Read: New Zealand cooking + Lemon barley, roast broccoli, beetroot and clementine salad
First published on Irish Country Living. In New Zealand, catering is often on a grand scale. When we – two adults, two smallies – come to visit, we stay with the Kiwi’s parents – another...
Sunday lunch: Slow Cooked Beef with Irish Cider
You know that sinking feeling when you realise you’ve had something in your freezer for, ooh, way too long? We all have them. Large blocks of unidentifiable meat, sitting ominously in the corner. Ours...
Red Cabbage Salad with Cranberries, Pecans and Maple Mustard Dressing
I don’t do detox. I savour my food – hot chocolate on a weary afternoon, luscious cheesy dinners and mood-enhancing spiced morning toast – all too well. But I also love salads, particularly one that you can make and keep in the fridge to eat alongside all the other good things.
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.
Baked Irish Brie with Sunburnt Red Ale Caramel and Pecans
Melted cheese. Hot, bubbling, gloriously rich, fabulously molten melted cheese. From fondue, Irish-style, to Diana Henry’s Tartiflette or the simplest Tuna Melt, anything that involves cheese + heat is a wintertime winner at the cottage, especially with the recent cold snap.
Working on recipes for this week’s cookery demonstration at Bulgaden Castle, I decided to feature some Irish cheese. It was a cold day when I was looking at my Cooleeney brie and the oven was already on. I couldn’t resist. It had to be baked, served under a blanket of bitter-sweet caramel and crunchy pecan nuts – and half-eaten before anyone else got near it.