Deliciously Irish: The Best of Irish Country Cooking

Deliciously Irish: The Best of Irish Country Cooking

Nuala Cullen

Language: English

Pages: 86

ISBN: 2:00277695

Format: PDF / Kindle (mobi) / ePub


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.

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cover with cold water, then bring to the boil slowly and, timing from when the water boils, simmer for 20 minutes per 450 g/1 lb. Test before the last 20 minutes, as it may not be necessary because the ham will cook a little more in the oven. When cooked, allow to cool for about 30 minutes in the water, then remove and peel off the skin and some of the fat if there is too much. Allow the ham to cool further. Preheat the oven to 190°C/375°F/Gas Mark 5. Roll out the pastry into a large square that

and whisk in the butter, a piece at a time. Slice the lamb into cutlets, 2 or 3 per person, depending on size. Pour a small pool of sauce on each plate and arrange the cutlets on top. Garnish with the rosemary sprigs. ROAST MICHAELMAS GOOSE, WITH PRUNE, APPLE AND POTATO STUFFING SERVES 6 The tradition of a goose for dinner on the feast of St Michael (29 September) is as old as that of the Christmas goose, and made good sense: geese born in the spring were turned out to fatten among the

Transfer to an oven dish and sprinkle the breadcrumbs over the top. Bake for 15–20 minutes, or until golden brown. ORANGE, CELERY AND WATERCRESS SALAD SERVES 6 This winter salad is the classic partner for wild duck, but just as good with tame fowl or pork. Lamb’s lettuce or rocket can be used instead of the watercress. 2–3 oranges 1–2 bunches of watercress 6–8 celery sticks, finely sliced 1 small onion, finely chopped 2 tablespoons olive oil 1 tablespoon lemon juice salt and paprika

walnut sauce 100 Longford cakes 154 walnut cake 158 walnut soup with walnut & cress sandwiches 40 watercress, salad with orange & celery 112 Acknowledgements I would like to thank Christine Cullen for her generous assistance in preparing the manuscript and her helpful suggestions throughout the work. I’d also like to thank Eveleen Coyle and Fleur Robertson for the idea and for their confidence and patience, and my cooking friends and colleagues for inspiration. This edition and eBook

chopped chopped fresh thyme 2 potatoes, peeled and chopped 1 litre/1¾ pints chicken stock, or milk and water 150 ml/¼ pint whipping cream salt and freshly ground black pepper Wash all the leaves thoroughly in salted water, removing any coarse stalks or ribs. Keep the nettles separate. Prepare the cabbage in the same way, shake dry and finely chop. Melt the butter in a large saucepan and gently sweat the onions, garlic, spinach, cabbage, sorrel and thyme. Add the potatoes and the stock, or

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