Saturday, 25 April 2009

My Mums Roast Lamb

My huge miss in Korea was good Lamb . So when I got home I couldn't help myself and next week I have a whole day of learning to cook Lamb.


Full Irish

My Favorite Breakfast With Black pudding I talked before about it here


Home sweet home

To the pub
My Home


Week one in cooking school

Ballymaloe cooking school week one

Daniel Brunier

Who makes

Ch√Ęteauneuf-du-Pape's top wines came to talk to us about wine and also let us try some of his wines,1197,3584,00.html

Rory O Connell

the food

In class with Darina
The food
Around the school
My home right now
I would love to write more but I have little to no Internet and have no time I am extremely busy but will keep posting some photos


Wednesday, 15 April 2009

Stuffed Trout

Baked Potato with sour cream dill and chives

I took the trout and de-boned it (badly )
Trout (My Dad caught ) Stuffed with pinhead oatmeal(steel cut oats), onions, chives, parsley, leeks , bacon and butter . Cook the bacon add onions and leeks . Till softened . Add chives and parsley butter and pinhead oatmeal cook till the oatmeal soaked up all the juices. Wrap in foil and cook at 200 till fish is cooked .

Asparagus is coming into season.

The kitchen The Rayburn

Streaky Rashers


Tuesday, 14 April 2009

Canadian Press


Brown Soda Bread


Real Irish

Boiled ham ,Soak in water For a few hours then change water boil half way change water (Boil for 2 hours ) Eat with spring cabbage , carrots , mash potatoes and white sauce (flour , milk, butter ,salt and pepper)



Boxty on the griddle,

Boxty in the pan,

If you can't make boxty,

You'll never get a man.

Boxty where I am from is usually in the dumpling form

8 oz/ 250 g/ 1 cup raw potato
8 oz/ 250 g/ 1 cup mashed potato
8 oz/ 250 g/ 2 cups plain flour
1 tsp baking powder
1 tsp salt
large knob of butter, melted
about 1/4 pt/ 125 ml/ 1/2 cup milk
Grate the raw potatoes into a bowl. Turn out onto a cloth and wring, catching the liquid. This will separate into a clear fluid with starch at the bottom. Pour off the fluid and scrape out the starch and mix with the grated and mashed potatoes. Sieve the dry ingredients and mix in along with the melted butter. Add a little milk if necessary to make a pliable dough. Knead lightly on a floured surface. Divide into four and form large, flat cakes. Mark each into quarters but do not cut right through, and bake on a griddle or in a heavy pan.
Recipe from here

I remember my dad making it we would boil potatoes , grate more and squeeze till all the starch is gone mix together maybe add flour and boil . I also remember making cake these were not boiled but cooked in the oven. I love boxty for breakfast . Boxty is a is popular everywhere my cousins come down form Dublin and buy as much as they can to bring back with them as they cant get it there.


Monday, 13 April 2009


One of my loves of home is going to the garden and finding sometime to eat . Yesterday I found Rhubarb and made a simple crumble but unfortunately I tried to cook it in the rayburn. Well it was a good idea but impossible for me to sort the temperature so I burnt it . Was still edible but not great.
Crumble recipe


Roast dinner

My first cooking at home was a roast on Easter Sunday

Parboil the potatoes and put in a hot roasting tin with melted goose fat this is the secret to great crispy roast potatoes .

Goose Fat is high in ‘heart healthy’ monounsaturated (55g compared to 19.8g in butter) and polyunsaturated fats (10.8g compared to 2.6g in butter).
Goose Fat is also rich in Oleic acid C18.1 (a specific type of monounsaturated fatty acid) which can lower blood cholesterol levels. Goose fat contains on average 58% oleic acid, C18.1, and is generally higher in comparison to other animal fats.

Info from here

Fresh herbs from the garden

I cooked the roast beef for 1 hr 30 mins at 180 degrees Celsius . Covered in foil for the first hour and the meat was sitting on garlic and onions .


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