Ireland has a lot to offer foodies, from top produce and a newfound culinary confidence in traditional Irish cooking, to fine restaurants and hearty pub fareNIKKI WERNERA ham-hock soup is placed in front of me by what looks like the lead singer of an Indie rock band. He’s wearing a waistcoat (no shirt) anda porcine rubber mask. I’m the only patron in Cork eatery An Crúibín – Gaelic for Cork’s specialty dish of pig’s feet – and I’m starting to feel slightly uncomfortable. But Frank O’ Connell makes it his business to make people uncomfortable. “We try to be purveyors…
Print Recipe Lemon granadilla curd Serves: 300ml Cooking Time: 15mins Ingredients Lemon granadilla curd200ml fresh lemon juice zest of 2 preferably unwaxed lemons 200g (1 cup) white sugar 200g cold butter, cubed 2 granadillas, optional Instructions 1 Place the eggs, lemon juice, zest and sugar in a pot, and mix together with a whisk. Heat
Print Recipe Haloumi baked in vine leaves Serves: 4 Cooking Time: 15 min Ingredients 8 vine leaves in brine, rinsed and dried 250g haloumi, sliced 2 garlic cloves, sliced 30ml (2 tbsp) fresh oregano leaves cracked black pepper, to taste 30ml (2 tbsp) olive oil lemon wedges, to serve Instructions 1 Preheat the oven to
Serves: 4 Method: To a blender, add 375ml (1½ cups) coconut water, 250ml (1 cup) fresh or tinned (drained) mangoes, 60ml (¼ cup) yoghurt and 15ml (1 tbsp) fresh lime juice. Purée until smooth and refrigerate, adding more coconut water if necessary. Pour into four glasses and finish each with a dash of a mixture made from 60ml (¼ cup) coconut liqueur and 60ml (¼ cup) coconut water.
Print Recipe Open nuts and rose-syrup baklava Serves: 6 – 8 Cooking Time: 20 mins Ingredients 500g phyllo pastry 60ml (¼ cup) butter, melted 10ml (2 tsp) water Filling 100g pistachios, toasted and finely chopped 100g almonds, toasted and finely chopped 100g walnuts, toasted and finely chopped 45ml (3 tbsp) sugar 20ml (4 tsp) ground
These cherry tomato tart slices are perfect for entertaining a large group of people. Not only are these slices delicious, but they are also quick and easy to prepare.
These are little sweet bites for dessert or a teatime treat. Friands are light almond cakes, popular in New Zealand and Australia. We’ve added in some delicious flavours…
Make the polenta ahead of time and keep in the fridge for up to 2 days. Grill just before serving