‘There’s something about the smell of fresh soda bread in an Irish Donegal home and we need to keep this baking skill alive’, says chef and cookery school owner Brian McDermott in his book ‘Donegal Table‘ published by The O’Brien Press. ‘I’ve made this Irish soda bread recipe a bit more exciting with the wonderful combination of flavours that is bacon and cheese.’
Browsing: IRISH RECIPES
Who doesn’t love lemon drizzle cake? This is chef Brian McDermott’s recipe from his book ‘Donegal Table’ published by The O’Brien Press. ‘It’s actually easier than you might think to create this wonderful treat’, he says. Use the best Irish strawberries, raspberries and redcurrants and taste a little Donegal summer!
A modern take on the traditional Irish dish of bacon and cabbage from chef Brian McDermott’s new book ‘Donegal Table‘ published by The O’Brien Press. ‘I’ve fallen in love with orzo pasta’, says Brian. ‘It’s easy to cook, looks like rice and allows me to cheat and make a poor man’s risotto. This recipe is designed to enable you to cook a tasty dish in fifteen minutes.’
From chef Brian McDermott’s new book ‘Donegal Table’ published by O’Brien Press. ‘I’m lucky enough to live right on the Wild Atlantic Way’, says Brian who runs his own cookery school in Moville, County Donegal. ‘Believe it or not, it’s one of the longest coastal routes in Europe, so it seems only fitting to include a dish that celebrates the freshness of the sea. This fresh fish pie tastes so good, think it should be available in every coastal village along the Wild Atlantic Way.’
Paul McPhillemy of Ashe’s Restaurant in Dingle shares his recipe for pork belly in Trevis L. Gleason’s lovely book ‘Dingle Dinners‘ published by The Collins Press. It is a celebration of home cooking from the chefs of Ireland’s Number 1 Foodie Town. Buy your copy from good bookshops in Ireland and at Amazon.
Oatmeal is an important ingredient in the Irish store cupboard – we cook it with water or milk and call it porridge and eat it for breakfast. When pubs were the mainstay of social life, old men lined their stomachs with a bowl of porridge before a trip to the pub to have a few pints. In this recipe the raw oatmeal is used to coat the mackerel fillets to give a crunchy topping.
This is a gentle fish soup with light flavours and a delicate texture. Serve it with Irish Soda Bread or our Wholemeal Brown Bread.
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.
What an awful word ‘stuffing’ is – we need to come up with a new one to reflect the fact that stuffing is often cooked separately but not used to stuff the bird anymore. These fruit and nut stuffing, Rice and Nut stuffing and Oaty Fruity stuffing recipes coming up courtesy of home economist, Freda Molamphy.