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A Briefly Delicious History Of Pancake Tuesday
A Little History Of Pancake Tuesday Today is the day we all go flipping crazy for pancakes! Pancake Tuesday, or Shrove Tuesday, to give it its proper name,... -
If you’ve ever been to London, you may have seen Omelette Arnold Bennett on the menu in some restaurants and cafes. It’s a dish completely connected to the UK Capital because it was invented there, in the Savoy Hotel in the Art Deco era. This magnificent omelette of fresh eggs and smoked haddock was the favourite of English writer Arnold Bennett. Bennett resided at The Savoy for a period in his career and is said to have written the novel Imperial Palace during his residency. The novel is based on day to day events at a large hotel and is said to be based on life in The Savoy. It was published in 1930, the year before Arnold Bennett’s death. Omelette Arnold Bennett still features on the menu of The Savoy Grill. Buy A Voucher Omelette Arnold Bennett is an open omelette, topped with smoked haddock in a creamy sauce, and grated Parmesan cheese. The Savoy recipe includes Hollandaise sauce, into which the flakes of poached smoked haddock are gently folded before being spread over the cooked omelette, then topped with cheese and grilled till browned and bubbling under a hot grill. It sounds delicious! No wonder Arnold Bennett loved it so much and insisted on it being made wherever he travelled. Make your own Arnold Bennett Omelette with Irish Ingredients We reckon great Irish free-range eggs and our superb fresh haddock, caught from local waters and smoked naturally over oak, would make a superb version of this famous omelette. Look to our fishmongers to get real undyed smoked haddock which has been smoked over oak chips, to give a pale golden colour and subtle smokey flavour. Avoid bright yellow smoked haddock fillets which are coloured with a dye. Poach the fish fillet in water in a shallow pan till just cooked, then remove, cool and skin, before flaking the flesh and removing bones. To simplify the recipe, you can make a bechamel sauce which is slightly quicker and easier than Hollandaise. Choose an Irish cheese to grate over to finish this fantastic dish. Check the amazing range of cheeses created from Irish goat’s and cow’s milk from Toons Bridge Dairy in Cork. Visit Our Shop
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Gorse Flower Tea
Sharon Greene from Wild Irish Foragers lets us in on the secrets to making your own pot of seasonal gorse tea! Following on from our April foraging... -
The Rise And Rise Of Irish Black Pudding
As the women of the small farmhouses of an Ireland of long ago created black pudding in their kitchens, using the by-products of a home-reared pig, they... -
Spiced Beef
Spiced Beef is a traditional Cork Christmas treat. Not many households in the city and county will go without a piece this festive season. It dates back... -
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Six Sensational Seasonal Stuffings For Turkey
The Christmas bird is nothing without all the traditional trimmings. Stuffing is very much part of that. Whether you want old fashioned or modern, simple... -
Black Pudding Is The Newest Superfood
Black Pudding, The New Super Food In 2016, Irish Black pudding became a new food ‘trend’. This nutrient-rich sausage has continued to grow... -
A Little History of Hot Cross Buns
A History of the Hot Cross Bun Who doesn’t love Hot Cross buns? Sweet and sticky dough buns, risen with yeast, speckled with dried fruit and mixed peel,... -
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Wild & Free, the Revival of Foraging in Ireland
“Foraging is a relatively new trend term for what was known as “picking” when I was a child,” says Sharon Green of Wild Irish Foragers and Preservers. “It’s... -
Fishy Facts for Good Friday
From Saint Peter’s fingerprints to the main meal of Good Friday, fish is closely linked to the Easter holiday. Enjoy this brief history and browse superb... -
5 Seasonal Tricks to do at Home this Easter
From Bunting Making to Blowing Eggs, we get you ready for Easter with our top five seasonal tricks! It’s Easter, and Spring is really taking hold, so... -
Eat
PORK There are a number of signature foods and dishes that may be identified as typically Irish and pork along with ham, bacon, pork puddings and sausages are amongst the meats most closely associated with Irish foodways. From the prehistoric period through to the present day, pork and cured pork meats and products have held enduring popularity. Pork was a popular meat choice simply because the pig was an easy and profitable animal to rear and slaughter at home. Traditionally, small rural households kept two pigs, one for the table and the other to go to market. Essentially, then, the pig was the ‘gentleman who paid the rent’ and the one who supplied the household with fresh and cured meat throughout the year. In Ireland, the pork fillet is and was relished as one of the greatest delicacies the pig can offer. Indeed, the esteem in which this tender loin is held is clear in its popular name in Ireland; the pork steak. This cut was valued for not only for the quality and leanness of its meat, but in the scheme of traditional Irish agriculture, the pork steak represented much more, marking it apart as a luxury in a time when fresh meat, rather than the more everyday salted variety, came to the table. For celebratory occasions, pork was an indulgence. If fresh meat was not available, home-cured hams and bacon were elevated to festive status and because these were close to hand, they became the meat associated with a special meal for Saint Patrick’s Day.
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Destination Spotlight
Connemara Soul Food
It’s 8.45 on a Saturday morning and I take a left off a winding country road toward the sea on Connemara’s Errismore peninsula. Driving on and on,...