Tag: ingredients
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Garlic Scapes
Read more: Garlic ScapesGeorgina Campbell writes about her discovery and love of a lesser-known seasonal vegetable. It’s fair to say that garlic scapes are a pretty new concept to most Irish cooks, but they came to everyone’s attention in a big way when they famously featured on Donal and Sofie Skehan’s wedding menu in June 2015 – when,…
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No Kidding
Read more: No KiddingAs goat meat is in season, Georgina Campbell hopes the world’s most popular meat may soon be featuring on more Irish menus. The goat is the most widely used farm animal in the world for its milk, cheese and meat – yet, astonishingly, we hardly use it at all here, except for cheese. It really…
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Armagh Bramley Apples
Read more: Armagh Bramley ApplesGeorgina Campbell writes about one of Ireland’s much-loved, special food products, which has just been harvested at the end of last month – Armagh Bramley Apples. The special qualities of the Bramley’s Seedling have made it the most popular cooking apple in Britain and Ireland, and those grown in Northern Ireland’s ‘Orchard County’ are extra…
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New Season Comber Potatoes EU PGI
Read more: New Season Comber Potatoes EU PGIBy Georgina Campbell. Ireland’s answer to the famed Jersey Royal early potato from the Channel Islands, the New Season Comber Potatoes (or Comber Earlies as they are also known) are this island’s flagship potato and one of only a small handful of products here to have the right to use the blue and yellow EU…
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What’s In A Name?
Read more: What’s In A Name?By Lizzie Gore-Grimes. There are so many wonderful ways to enjoy food – eating it, of course, is best. But talking about it comes a close second. They say we eat with our eyes, and a well-presented plate does, indeed, set the saliva glands going, but what about eating with our ears? Isn’t there something…
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Seaweed Song
Read more: Seaweed SongBy Lizzie Gore-Grimes. Underneath our very noses here in Ireland we have a rich culinary resource that goes largely untapped; and that gastro-goldmine is our sea vegetable-rich shoreline. From dillisk to carrageen and bladder wrack to alaria, there are myriad varieties of edible Irish seaweed that keen cooks should be charging to the shoreline to…
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Wild and Slow Festival November 11-12th 2011
Read more: Wild and Slow Festival November 11-12th 2011By Biddy White Lennon. Picture yourself wandering down a frosty winter street in a rural, picturesque Irish village in Wicklow, your breath hanging foggily in the air, and your hands warmed by blazing wood-burning fire-pits and a cup of spiced mulled wine. Imagine the smell of freshly-roasted chestnuts and the animated buzz of children’s laughter.…
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Game
Read more: GameBy Biddy White-Lennon. We are fond of game whether furred or feathered in our household. We live in an area rich in game and once the season starts Camolin Woods or the hill ridge above our house where I take my daily walk become hard hat areas. Mind you to be really safe from a…
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Asparagus
Read more: AsparagusBy Nuala Cullen. Asparagus, surprisingly, is a member of the lily family, and like so many interesting vegetables, came originally from the Mediterranean, though it has been it has been ‘native’ to these shores for hundreds of years. In the past it was widely grown in Ireland and few comfortable farms or country houses were without an…
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Bringing Home the Bacon
Read more: Bringing Home the BaconBy Georgina Campbell. St Patrick’s Day brings culinary thoughts around to traditional cooking, and March is a good time to remember the pig. It was probably the first domestic animal to be brought to Ireland and, although its absolute supremacy was later challenged by cattle and sheep, many will remember well that every country household…