It’s that Christmas roastie time of year, and while the fat for your roast potatoes is a matter a choice, it’s the dry matter that matters when it comes to the crunch
An interview with chef Paul Rankin about restaurants, Belfast, Christmas, spuds and (among other things) his Mum’s secret for Christmas roast potatoes
In which I review this year’s crop of Irish-published cookbooks, w/ books on beef, salmon and seaweed; books by bloggers; books by chefs; from instructional cookery school tomes to coffee table collections and most things in between;
It all boils down to soup in the end, with beetroot and potato soup made from the spoils of a visit to to Midleton Farmers’ Market and to Barnabrow House in East Cork, where chef Stuart Bowes is making his mark
A visit to the Boyne Valley to see the production of John Rogers’ Newgrange Gold rapeseed and camelina oils is crowned by lunch showcasing the oils as devised by Jeni Glasgow and Reuven Diaz of Drogheda’s Eastern Seaboard
In which I attend a fish masterclass and sample a new fish-based menu at Dublin’s Cliff Town House, and also have some chips to keep me happy
Potato Milk Jam à la Heston Blumenthal – a kind of dulce de leche flavoured with roasted potato skins – was certainly one of the more unusual potato recipes to cross my path this week, so of course I gave it a go.
There was boxty aplenty at a cookery demo in Gallaghers Boxty House, which included boiled, baked and pan versions of the traditional Irish potato dish, and a lunch menu featuring different versions of boxty for all 3 courses