Pigs’ Tails with Swede Turnips. Pigs’ tails are irreverently known in Cork as ‘slash farts’ or ‘pigs’ mud-guards’, they are still available in Cork’s English Market. Mrs Cullinane cooked these pigs’ tails for me in her home in Ballymacoda and very tasty they were too. Serves 6 6 pigs’ tails 1 swede turnip, peeled [...]
Papie’s Roast Duck with Sage and Onion Stuffing. My maternal grandfather, whom we called Papie Tynan, was very fond of his food. He reared ducks, geese, chickens and guinea fowl for the table. The ducks and geese had a happy life, puddling about in the pond and pecking at the windfall apples in the orchard, [...]
Mary Conniffe from Robertstown, Co. Kildare sent me a recipe from her mother’s Collins school series Domestic Economy. This stew, which Mary’s mother cooked for them when they were young, uses leg or shin of beef, which was a very popular cut and really delicious. It melted off the bone when properly cooked. The recipe [...]
When this dish comes out of the aga, everyone licks their lips. It has always been a favourite family supper in our house, a whole meal in one dish. Originally Mummy reared the chickens herself and she always served it in a big black roasting tin.
Once you’ve made your buns you can have fun icing and decorating, and putting twiddles and bows and whatever else on top! People used to make these laboriously using the creaming method, but I now shoot the whole lot into a food-processor, whizz it up for 4–5 seconds and bake in the usual way. It may not be [...]
In her Ballymaloe Cookbook (1977), Myrtle Allen discusses the question of carrots in the Irish Stew – everyone she asked says they did put them in. Her mother did, as did everyone in Shanagarry. It seems to have been common practice in the south and Myrtle noted that they were used as far north as [...]
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.
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 [...]