Hey, we’ve all been there. Roast chicken on Sunday can last a few days; I like to recycle the dish into a curry or a “Blanquette” ( https://hungrybreton.wordpress.com/2015/03/24/blanquette/) but this time, I wanted to do something new, like a pie. I love the idea of using whatever is in the fridge and this time, I was in luck; no trip to the local shop, this is pure survival stuff that will see our wee cottage fed for another couple of days… I had 1/2 a savoy cabbage, a leek, an onion, few peas and a carrot. I thinly sliced the lot of them and sautéed them with a bit of cubed pancetta I had bought at the end of December… Once every ingredients sweated with a bit of salt, I made a cheesy white wine béchamel sauce… Here is the wee story of how it went…
Tag: Floods Butchers
Loin of Lamb with Red wine sauce and Sloe jelly
It goes to show, a simple Sunday dinner can become personal… Oh well. Here is the step by step of this tasty recipe, I didn’t plan it, it just happened… It all started at the market, on Saturday morning, when I stumbled upon a fine looking butternut squash…
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Celeriac the Ripper
I used to know that French chef; arrogant, aggravating, a “je ne sais quoi” of rudeness and a pinch of sarcasm. The whole package. No country and no town were ever good for him, so his judgemental ways forced him to be of the nomadic kind. He rang me one day with the news I have been dreading: “Hello, how are you? Guess what, I am in Ireland!”… Great. Thankfully, I never had to work with him but we did share an interest for food and we met the odd times in the local pub. It wasn’t long before he started criticising the local cuisine. He had developed a particular hatred for Coleslaw, something that was alien to most French people then, but like bacon and cabbage, we had incredibly similar things! I pointed out that “Macedoine” was one of them, a medley of cooked carrots, peas and beans, mixed with lots of mayonnaise and served rolled inside a slice of ham ( now I think about it, it was pretty gross…). The other one, much closer was “remoulade”, thinly sliced strips of raw celeriac, served as a crudity starter; it delivered quite a punch of flavours. He shrugged his shoulders in dismissal and finished his pint.
Juniper and Gin Drop
This is based on a stew Story
If I was to be asked about Irish Optimism, my left eyebrow would probably rise ½ an inch higher than it would normally sit. While my – normally placid – face would stare at my interlocutor, I would find very hard to swallow the fact that February 2nd is, to some, the beginning of springtime. I have, to my advantage, a strong case to present. Exhibit 1./ A giant poster of the Moon that saw me growing up. Exhibit2./ A light globe that has been at my bedside table for the best part of my youth… Exhibit3/. The fact that there is still a lot of snow on my townland and that the lovely lady from RTE TV Irish weather forecast, warned us that our area could reach a possible- 8c tonight; With a potential risk of snow. Call me weird, but when it comes to Spring, I am more of a March 20th kinda guy.
Pork and Apple burger with Irish Apple juice sauce
Last Saturday, I visited my local butchers, like a modern yet nonchalant hunter and gatherer, I was getting my weekly food shopping of course, but also having an opportunity – an excuse – for a bit of craíc and banter, a chance to catch up with the local news (some might call it “gossip”, but I will not lower myself to that level… Anyway, keep that for yourself, I’ll tell you later…).
I got taken by their latest creation, a Pork and Apple burger. I didn’t want to just put it in a bun; after all, a lot of effort went into designing this dish. The previous night I had made some lovely mash potatoes, with some grated Coolea cheese from Cork, a two year old Irish Gouda if you prefer, sweet and parmesan like somewhat. That was half the battle…
For the sauce, I decided to do a creamy apple juice sauce. I had a small bottle of Karmine apple juice from Tipperary, “The Apple Farm”. It is sweet with a hint of tart, perfect for a family dish like this; its execution is actually quite easy, just a bit of preparation will go a long way. It is also a great wink to both Brittany and Ireland: they love their apples, in whichever form they come into. Pictures and recipes below.
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