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Stephen’s Feast!!
Stephen Jeffers started his career off by beginning his studies at the Catering College in the North Coast of Ireland, Portrush. He spent 2 years there studying and as soon as he finished college, he landed the prestigious job of head chef at the world famous Parliament Buildings at Stormont in Belfast, where he cooked […]
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Culinary Queen – Clodagh McKenna
As an Irish chef Clodagh is the author of five best-selling cookery books, which include ‘Clodagh’s Irish Kitchen’ and ‘Homemade’. Clodagh has filmed four television series entitled ‘Fresh From the Farmers Markets’, and ‘Fresh From The Sea’, which have aired in Ireland, UK, Europe, New Zealand, Australia, Canada and in the US ‘Clodagh’s Irish Food […]
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Roast Lamb with Rosemary & Garlic Recipe by Donal Skehan
Roast Lamb with Rosemary & Garlic I love using the classic combo of garlic & rosemary to flavour lamb. An easy side dish to serve alongside the roast lamb is simply braised baby gem, with peas in white wine and thyme. In springtime, wild garlic appears all across Ireland in shaded woodland areas. It is […]
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Mikado Coconut Cream Cake Recipe by Donal Skehan
Mikado Coconut Cream Cake When I was growing up, if Mikado biscuits were in the house, they didn’t last long. This cake is a small homage to them with a light sponge layered with jam, covered with a sweet marshmallow frosting and decorated with desiccated coconut. Serves 12 For the cake: Butter, for greasing 4 […]
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Cook authentic Irish Colcannon in less than 30 minutes.
Colcannon Recipe • Prep time: 10 minutes • Cook time: 25 minutes • Yield: Serves 4 as a side dish For a variation, substitute half of the potatoes with parsnips. Can add chives, leeks, or bacon too. Ingredients • 4 russet potatoes (2 to 2 1/2 pounds), peeled and cut into large chunks • Salt […]
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The Making of Soda Bread
Soda bread, a staple of the Irish diet since the early 1800s, has a long and interesting history. It’s a simple bread made of flour, salt, bread soda (baking soda), and buttermilk. Every county has its own adaptation of the “national bread” based on available resources, which can literally amount to a pinch of this […]