Scones are made using the biscuit method: you sift the dry ingredients together, cut in the fat (usually cold butter) and then add the wet ingredients and bring everything together gently until it forms a dough.
Browsing: Irish food
Patricia Teahan must be one of the youngest Head Chefs in the country. She works at Carrig Country House in County Kerry, an oasis of calm on The Ring of Kerry and a mere skip and a hop to the Wild Atlantic Way. Here she showcases her skill with local Ballinskelligs duck.
Chef Sandra O’Connor from The Coffee Dock in Valentia Island in County Kerry likes to use fresh food, locally sourced and preferably from Valentia Island. ‘I don’t do complicated dishes, but I like to highlight the top quality seafood and local produce we have in Kerry’, she says.
A potato gratin made with Comté, a French cheese made with raw milk. It’s similar to Gruyère – it’s a hard cheese and they look similar – but Comté is milder and has a nutty flavour. It melts well so it’s perfect for a gratin.
An Irish recipe favourite, you can serve buttered leeks with roast beef or lamb. Buy firm leeks that don’t flop and are not wrinkled.
Potato is used in a traditional Irish stuffing which can be used to stuff pork. We use thyme but you can also use sage or parsley or a mixture of all three.
A traditional Irish potato dish, boxty was cooked on a cast iron griddle over an open fire. You can cook it in a non-ridged skillet or in a non-stick pan.
We ate this as children all the time. If you want the true Irish experience, don’t be tempted to refine it – forget about using brioche or good bread, you need to use a sliced pan and gritty granulated sugar!
Parsley sauce is a thick white sauce flavoured with freshly chopped parsley. It is a staple of Irish cooking where we eat it with bacon and cabbage.