Deliciously Irish: The Best of Irish Country Cooking
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Overview: Ireland's rich culinary heritage is being rediscovered and the country is fast becoming one of Europe's most exciting food destinations. Irish food has always been thought of as rustic and filling - the kind of stuff to get you through a cold winter - but you will now find a new strand of cooking still based on Ireland's rural heritage but with a modern twist. A new wave of artisanal producers is bringing a superlative range of high-quality raw ingredients to a wider market, from the freshest wild salmon and oysters to award-winning marsh-fed lamb, farmhouse cheeses and black pudding, and delis and department stores around the world are now stocking many of these high-quality ingredients for the first time. Written by accomplished Irish food writer Nuala Cullen, Deliciously Irish takes a new look at traditional Irish fare. Fish and seafood feature largely, as do fresh vegetables and fruit, with delicious suggestions for desserts and cakes. More than a fabulous cookbook Deliciously Irish, is also a photographic record of the landscapes of Ireland, highlighting especially her wild west coast. Come wind, rain, sun, or snow, it is clear from these images that Ireland is one of the most unspoilt countries in Europe. Deliciously Irish presents a taste of its finest food and an equally evocative selection of its beautiful landscape.
the juice of � the orange. Boil hard to reduce for 1–2 minutes; cool slightly, then add the dissolved gelatine. Put the warm tongue in a bowl or mould that will just hold it. Pour over enough of the port jelly to cover it when it is pressed down well with a plate or saucer. Put a weight on top of the plate (tin cans or a stone) and leave overnight. Set aside any remaining port jelly to set, for the garnish. To serve, remove any fat from the top, turn out the tongue and carve in thin slices.
membrane. Allow 2 or 3 segments per person. All of this can be prepared ahead of time, or the day before. To serve, pour a small pool of sauce on each plate and arrange some of the chicken, topped with orange and rocket, on each. Thin the remaining 2 tablespoons of sauce with more stock or oil and drizzle over the top. Kells Bay Gardens in County Kerry. PEAS AND LETTUCE SERVES 6 This combination of two summer vegetables is more than 200 years old and, though its origins are French, it pops
kitchen paper. Mix the allspice and mustard into a paste with a little oil and spread over the meat. Roast the meat for 20 minutes. This will give pink beef. Cook for 5–7 minutes longer if preferred. Five minutes before the end of the cooking time, brush the scallions (spring onions) with olive oil and scatter over the meat. Remove the meat to a cool place to prevent further cooking. To make the sauce, boil the vinegar, peppercorns and 1 teaspoon of the herbs with the water until reduced to
leaves, infused in the cream for an hour or so, give a subtle flavour. Upper Lake, Count Kerry. CHERRY MOUSSE SERVES 6 450 g/1 lb cherries 1 tablespoon each grated lemon zest and lemon juice 4 teaspoons/11 g/½ oz sachet/3 leaves gelatine 4 eggs 55 g/2 oz caster sugar 150 ml/¼ pint whipping cream summer fruits or fresh mint leaves, to decorate Poach the cherries in as little water as possible until soft enough to extract the stones, then drain, reserving any cooking liquid. Purée the
put the patties on top. Deglaze the pan with the wine and pour the juices around the patties, garnish with the rocket, watercress or other leaves. The Conor Pass and Brandon Peak in County Kerry. OYSTERS IN CHAMPAGNE SAUCE SERVES 4 The charm of this dish lies in the combination of the hot sauce with the cold oysters, the perfect introduction to the Christmas dinner. The sauce can be made in advance and reheated. 24 oysters 3 shallots, very finely chopped 30 g/1 oz butter 1½ tablespoons