A recipe from Mark Murphy of the Dingle Cookery School from Trevis L. Gleason’s book ‘Dingle Dinners‘ published by The Collins Press. A celebration of home cooking from the chefs of Ireland’s Number 1 Foodie Town you can buy a copy from good bookshops in Ireland and at Amazon.
Browsing: IRISH RECIPES
Traditional English Mint Sauce and Mint and Onion Sauce.
If ever there was a salad that is ideally suited to Summer this is it! Once the potatoes soak up the buttermilk dressing they can be eaten on their own or serve them as a side dish with a simple fried lamb or pork chop.
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.
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.
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.
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!