After a few weeks traveling up and down the country for cookery demonstration we finally have some time to spend at home and I could not be happier! It’s still not cold enough for jackets, hats and scarves but the dishes I’m cooking in the kitchen have definitely taken a turn towards warmth and comfort. Soups, stews and roasts are back on the weeknight menu in a big way and I’m beginning to think they are some of my favourite types of dishes to cook. I think secretly that many of us crave this sort of cooking throughout the year, especially with the sort of weather Ireland gets in the summer, but it’s only now when the days get darker that we can can wholeheartedly serve up steaming bowls of slow cooked deliciousness.
So I admit it, after all my complaining about the summer coming to and end, I have finally embraced the autumn! I’ve been out picking blackberries, baking up a storm with lots of autumnal ingredients and best of all, I’ve been making soup. One of the biggest lessons you learn when you cook a lot is to understand the seasonality of produce. As a home cook, learning to buy fruits and vegetables which are in season is not only ultimately satisfying but you also get the pick of the crop! At the moment there is so much in season to get excited about; wild mushrooms, blackberries, apples, elderberries are just some of the key ingredients you should try to make the best of over the next few weeks.Continue reading >>
Colcannon is as traditional, as traditional Irish food gets, and for the week that's in it, when the whole world will be going green in our honour, what better thing to do, than serve up some of the finest! I told my granddad I was making this the other day and no sooner was it out of my mouth than he had burst into song. The dish of course, is the inspiration behind the traditional Irish song by the same name, "Oh weren't them the happy days when troubles we knew not and our mother made colcannon in the little skillet pot". This recipe is the one I grew up with, but if you want to experiment, you could also stir in a little bit of wholegrain mustard to add an extra bite to it!Continue reading >>
I came across the recipe for Hasselback potatoes when I was younger and they are so visually appealing that I had to make them. The traditional recipe, originally from Stockholm, calls for breadcrumbs and cheese, but I have tried to make it as simple as possible for this recipe. The potatoes go nicely alongside most dishes. If your potato slices don’t separate while cooking, increase your heat and you should get better results.Continue reading >>