All posts tagged: Irish

Sausage and Sage Frankanara - via a ropey photo from my phone

Recipe: Sausage and Sage Frankenara

It is not my intention to wind up the purists (well, occasionally it is) or the grammar police (cough), but sometimes I do. I consider myself a bit of a purist too, and I am both intolerant and intolerable about some things, but then sometimes, I veer so wildly off course and discover a delicious, happy and impure ending, that I can’t help but embrace it with joy. That is where I found myself this evening. I have had a bit of a traumatic week (which I will fill you in on another time), and I am in Ireland, away from home (even though it is home, and that is confusing). I had bought sausages on arrival (I love Irish sausages and always have them when I am home), and I was starving. I was looking out the kitchen window at the driving rain and the grey sky but also at my sisters herb garden and the wild enormous sage bush. I thought of the sausages and ooh-eeee wouldn’t they be lovely together? Then I …

A Fine Brunch: Homemade Soda Farls, Morcilla & Eggs

I am quite lazy in the morning, but quite demanding of what is put in my mouth. I only want good bread, to scoop up the runny yolk from my Old Cotswold Legbar eggs, but don’t want to travel to get it. In my neck of the woods we have some great Jewish bakeries but Saturday is Sabbath and they are all closed. What to do? I don’t want to spend ages proving bread (even though I know I should). So, back to my humble roots I go, it’s time for soda farls. Fried Irish bread, especially for breakfast. That statement is not dismissive. Soda farls are terrific, and so easy to make. The same as making soda bread, bar the cooking process which is so quick. The farls are cut from the round of dough, and fried on each side for up to 8 minutes over a moderate heat, delivering crisp bronzed farls , perfect for tearing and dipping into your gorgeous egg yolk and scooping some morcilla. I defy you not to chomp …

Recipe: Irish Salmon and Crab Fish Cakes

Back in Ireland for a few weeks, to celebrate a friends wedding, my nieces first birthday, and a fairly significant one of my own (quietly for a change), I felt inspired to cook something Irish, something that reminded me of my roots and drew from the surrounding area. I decided on fish cakes. Not something that I would ever eat as a child being the fussiest creature crawling the face of the earth, I discovered them later on, preferring those packed with fish, with crispy exteriors and fresh salads with creamy dressings and sharp capers and cornichons. Maybe some lovely tartare sauce or simply homemade mayonnaise. Irish fish cakes should have potato too though, so I always add a little bit. I haven’t made them in a while, in fact I grew to hate them. It’s the most popular recipe on this blog, but not one of my favourites, and I resented that poor little post from the early days when my photos came from a battered old camera. It’s time to embrace fish cakes …

Week 7 at the Market and a Recipe for Blaas

I can’t quite believe I’ve just typed Week 7 at the market, have I really been there 7 weeks? And I am but one day away from week 8. For something that happened organically and was quite unplanned save for the first week, it’s become quite a feature in this life of mine. Less major dramas and stress, there’s a routine in place at last, although I will continue to vary the produce to keep it interesting for me and for you. There was one minor stress last week relating to transport to the market, namely it didn’t arrive, so apologies to anyone that got down there early to discover that I wasn’t there. I felt very bad about that. Onwards and upwards, I’ll ensure that doesn’t happen this week. I normally leave with enough buffer time to handle traffic etc. but if the cab doesn’t turn up, well, there’s nothing I can do about that. What’s that you say? Learn to drive? Buy a car? All in good time, all in good time. The …

Smoked Salmon with Brown Soda Bread & Pickled Cucumber

Did someone mention smoked salmon?? Oh, that’s right – I did! On Sunday and on flickr last week. Shall I let you in on a secret? I’ve discovered that Selfridge’s (in Oxford St, London) have started selling Frank Hederman’s smoked salmon from the Belvelly Smokehouse in Cork. Haven’t they always done that? Well, yes but now, it’s available not only at the Oyster and Champagne Bar as a dish, but, by the side and fillet at the, well, smoked salmon counter. It’s not cheap, but I’ve been staying with friends for a bit and wanted to leave with a splash (decadent, moi?). Besides, it’s worth every penny and more. The texture is supple and firm with a delicate flavour and a beautiful smoky aftertaste from the beechwood chips. There’s a wonderful quote from the NY Times – Mr. Hederman smokes fish, which is a little like saying Steinway makes pianos. It’s just wonderful. We know, I hear you roar! I blogged it when I had it in Selfridge’s last year and I mentioned it recently …

Kinvara Smoked Salmon

One of the things that struck me on my recent trip home to Ireland and the Burren, was how fantastically fresh and delicious the seafood was. This is to be expected, as it’s on Galway Bay, however, for an island, surprisingly, lots of Irish people don’t eat fish all that much. I, for one, didn’t really start eating fish until well into my 20’s, and while living in London! Kinvara itself, is well known for the award winning Kinvara smoked salmon. A small family run business, their organic irish salmon is smoked using age old, smoking techniques over a combination of oak and beech wood, in (to use their words) a state of the art HACCP approved Smokehouse. The salmon is sourced from their salmon farm, Clare Island Seafarm Cooperative, the only organic salmon farm in Ireland (certified organic by IOFGA), 4 miles out into the Atlantic Ocean. The salmon are fed on the by products of herring and mackerel and ground up crustacean shells. This lends their flesh a deep colour – it is …

Beannachtaí na Féile Padraig – Happy St Patrick’s Day!

Beannachtaí na Féile Padraig / Happy St Patrick’s Day! Greetings from the Emerald Isle. I’ve spent St Patrick’s Weekend on the cusp of the Burren in Kinvara, Co Galway – the perfect antidote to a busy month in London. Kinvara is a seaside village on the west coast of Ireland, home to Kinvara Smokehouse, the producers of the wonderful Kinvara organic smoked salmon (more on that in coming days). I had much fun with friends and lots of smoked salmon and shellfish, the smoked salmon delicate and pungent at once, and the shellfish – so fresh. Wonderful. I am ready for another crazy month now :) I cooked a few things but as I’ve spent most of the day travelling back to Dublin, I’ll have to write about those another time. For now, I’ll leave you with some random unedited pictures, straight from my camera via a disgruntled Mac that crashes every time I try to do anything, and, promise to be back soon! Tractor from the Gort St Patricks Day Parade (Co. Galway) Ballyvaughan, …