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What Foods Are In Season For May
May heralds the start of summer proper and some appetite-whetting fresh produce coming into season. Growers are beginning to reap the benefits of preparation... -
Here are his top recommendations for May: BORDULACK Bordulack is a beach herb that has the taste of fresh salty oysters and cucumber. It does need to be blanched because the leaves are quite tough. Sea Beet Sea Beet is also found on the beach, it tastes like a cross between spinach and kale. You can use this just like spinach. Blanch it briefly first. Beach Mustard Beach mustard is also superb. We should avoid mustard because of the twelve-mile menu, so we can use beach mustard instead which really adds that spiciness you get from mustard. You’re better off blanching this and then you can make it into a kind of emulsion that has seriously radishy peppery flavours. Rock Samphire If you look at the rocky areas just before the point where the tide hits you should find Rock Samphire which is very useful. Use it in pestos, in dressings, and even coating in a light tempura batter for snacks. Seaweeds Seaweeds include sea spaghetti which you can pan-fry with wild garlic, butter and seasoning for fish. Red Dulse can also be pickled in cider vinegar and sugar and used as an accompaniment to fish. Cow Parsley and Alexanders Cow Parsley and Alexanders are prolific. Alexanders grows a bit like celery, you can often see it in the hedgerows of country lanes. It has a stronger taste than celery, but you just use it as a herb for a raw leaf salad. The stems are beautifully cooked and eaten just like asparagus. They taste really delicate and aromatic. Wild Onion and Three-Cornered Leek Rather than using onions, you can forage a little and these serve as great alternatives. Wild onion and Three-Cornered leek, which looks a bit like wild garlic. You can use either of these just like scallions, chop them and add them to dishes. Woodland Sorrel Have a look for woodland sorrel. It has a superb crab apple/rhubarb flavour and looks a bit like clover. It works brilliantly with strawberries! Visit Our Shop
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Last Minute Easter Sunday Lunch With Good Food Ireland®
Who’s been tasked with cooking the lunch this Easter Sunday, then? If you got landed with being up to your elbows in veg peelings while everyone else... -
Fun Fact About St. Patrick’s Day Pigs, Parades And Pots
It’s Paddy’s Day and we hope you’ve got the shamrock at the ready! Here’s a little round-up of some of the fun and feasting of this great day: ... -
Food For Thought
What Foods we use to Celebrate St Patrick’s Day in Ireland
What Foods do we use to Celebrate St Patrick’s Day in Ireland? All across Ireland, people broke the fast and enjoyed meals of pork and bacon with... -
Drowning The Shamrock
The tradition of ‘Drowning the Shamrock’ on Saint Patrick’s Day has a story. This longstanding ceremony dates back to times when Lenten fasting was... -
A Little History Of Irish Bread
Long before the potato became a national favourite, the Irish were lovin’ their bread! Nothing much has changed! There’s usually always a brown... -
The Best Pancake Recipes
It’s Pancake Tuesday folks! Sweet or savoury, fluffy or thin, with lemon or honey – there are many ways to enjoy pancakes. We share with you... -
Top 8 Cafés in Ireland For a Clean Eating Lunch
Eating healthier is a popular practice this time of the year, it requires planning and determination. But it doesn’t need to be all doom and gloom.... -
What Foods Are In Season In February
Spring is here and that gives us a very optimistic feeling. The nights are stretching bit by bit in the mornings, the earlier sunrise is encouraging the... -
Date Night In Cork
City or county, you’re destined for a good time when you go on a date night in Cork. From elegant eating to contemporary chic, country house tradition,... -
In the old Catholic Church, Friday was seen as a day of fasting. As rules became more relaxed, a couple of small meals were allowed, but red meat couldn’t be consumed. Fish was soon adopted as the main protein of the day.
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Extreme Ageing Sets The Meat Trend
Many moons ago, when this writer was wet behind the ears as a novice cook in London, the beauty of well-aged beef was revealed. Long before the time when...