Just a quick one to share the fact that I’ve had my first interview published in the French Online Newspaper for expats lepetitjournal.com/dublin about Hungry Breton. It feels kind of nice I must say. It’s in French but hey, I’ll give it to you anyway đ http://www.lepetitjournal.com/dublin/communaute/portraits/247038-paroles-d-expat-un-breton-jamais-rassasie
SlĂĄn Tamall
Keep Well and Eat Happy
Franck
The sun is shining today on the isle or Ireland, gently flirting with a 19°c. The Willow Warblers, Chiffchaffs, Blackcaps and all the Hirundinidae (Swallows and Martins) are back from Africa. My blind cat “Wilson” decided to make friends with my neighbours cows and after two months, we finally have a Government that nobody really wants or democratically voted for. An Independent politician from Co. Kerry has joined the climate change deniers’ list with a fine statement that I expected to hear from a pub pillar after a couple of scoops, just not in the DaĂl (National Assembly). As you can see, all is good in âIwerzhonâ, so good that I decided to turn off the radio, enjoy watching my cat making new friends and make a quiche… Just like that!
The great thing about schooling in France has to be the canteen. No lunch box here, I am talking proper refectory, with chefs, commis and a couple of lovely dinner ladies. Believe me; I have eaten in worse restaurants, with worse service! The head chef, Mr Raymond, was a big brash colourful character, quite partial to kids who acknowledged and complemented on his trade; as a reward, he would look at you with a doubtful pouting frown and a raised eyebrow, before topping your plate with extra sauce or roasted potatoes.
I have to be honest here; before I moved to Ireland, Curry was completely alien to me. In every French cupboard, there was of course a sticky and out of date jar of “Curcuma” or, for you and me, ground Turmeric. We didn’t know what to do with it, and I can tell you that no matter how broke you are, fluorescent pasta is not attractive!
âBlue Monday how I hate Blue Monday
Got to work like a slave all day
Here come Tuesday, oh hard Tuesday
I’m so tired got no time to play…â
If there is a dish that has been made by at least three generations of women in my family, it has to be Blanquette. Funny name for the proverbial duvet cover of comfort foods methinks, but I think it refers more to the colour that the dish, which in its final stage, rewards the eye with a beautiful white colour and silky texture.
It is traditionally made with veal but the availability in Ireland is next to nil. On another note, I do not care too much for it, partly for ethical and anthropomorphism reasons… Donât ask.
Ok, this is just a short visual one. Ideal for a Sunday roast’ side order, you will need the following:
Boil the cubes of celeriac ( ideal size for blending later) with the cloves of garlic ( it will tame them down a bit). From cold, bring to the boil and simmer for at least 15 minutes. Check after that until soft…
This as to be one of the top 5 of comfort food. Here is the way I make my mashed potatoes. Nearly almost always…
I often make that bread; focaccia like, it works really well with a full Irish or a healthier breakfast like this one. I also serve it when I make a curry or even Couscous, you know, for the sauce. So Hungry âBââs bread? Here we go.
Hungry Breton 