This is a perfect example of the way in which recipes originally cooked on an open fire can be adapted to produce the most delicious results today. Anna Dodd of Castlebaldwin in Co. Sligo, who gave it to me, remembers how her grandmother would strew the bastible with chopped rhubarb, sweeten it with a sprinkling [...]
Dan’s chickens take 12 weeks to reach maturity. They are fed on organic feed and range freely on his farm in Dungourney, East Cork. Every Thursday and Saturday, customers queue at his stalls in Mahon Point and Midleton to buy the flavourful chickens.
350g (12oz) fresh or frozen blackcurrants 200ml (7fl oz/scant 1 cup) stock syrup (see recipe) 600ml (1 pint/2 1/2 cups) very softly whipped cream
Serves 6 1 lb (450 g) boneless lamb or mutton (from the shoulder or leg; keep bones for stock) 9 ozs (255 g/2 1/4 cups) chopped onions 9 ozs (255 g/1 3/4 cups) chopped carrots 2 good teaspoons cumin seed 10 fl ozs (300 ml/1 1/4 cups) mutton or lamb stock 2 tablespoons (2 American [...]
They are delicious with so many things – cabbage and champ, lentils, a bean stew, shredded into a broth with diced vegetables or in a split pea soup. We also love to add chunks of quartered cabbages to the cooking water about half an hour before the end of cooking.
My local butcher Michael Cuddigan explained to me the lamb is spring lamb from at Easter, then until Christmas it’s lamb, and strictly speaking it is hogget from Christmas until Easter. Mutton is virtually impossible to find nowadays, a nice leg of hogget cooked in the same way is very flavoursome – a wonderful dish [...]
The way Listowel mutton pies are eaten is unique. The pastry is quite robust because of the small proportion of shortening to flour, but not at all fragile. A big pot of mutton broth is made from the bones with maybe an onion or two added. On race day, the pies are slipped, a couple [...]
Years ago when my mother-in-law, Myrtle Allen, began to collect old Irish recipes, this was one of the first to arouse her curiosity. Mutton pies, made in Kerry, were served at the famous Puck Fair in Killorglin in August, and taken up the hills when men were herding all day. Traditionally they were cooked in [...]
Virtually every morning in Winter I start my day with a bowl of porridge. Search out Macroom stoneground oatmeal which has the most delicious toasted nutty flavour. It comes in a lovely old-fashioned red and yellow pack which I hope they never change.
Ireland’s national dish of bacon and cabbage is often a sorry disappointment nowadays, partly because it is so difficult to get good-quality bacon with a decent bit of fat on it. Traditionally, the cabbage was always cooked in the bacon water. People could only hang one pot over the fire at a time, so when [...]