Tayto chocolate with cheese and onion crisps. Did it have to happen?
It’s St. Patrick’s Day, so you want green & you want spuds, right? In that case, meet spudakopita – an Irish take on the Greek classic of spanakopita, with spinach, potatoes and some surprisingly Irish feta-style cheese.
Slices of potato and celeriac stand side by side, baked and sprinkled with Glebe Brethan, one of the finest of Irish cheeses, and whose maker, the late David Tiernan, was one of the finest of men
Mixing it up, spud-wise, with potato pinwheels, featuring mashed potato, goats cheese, toasted hazelnuts and spinach, rolled in puff pastry, sliced, baked and, quickly thereafter, eaten.
Introducing potato and aubergine (or eggplant, if you will) baked in a coconut milk and tomato sauce – it’s a kind of Thai-style curry in baked form
After the recent horse-meat-in-beef-burgers scandal, these homemade potato burgers seem a much safer bet
By now it’s a fixture in the potato calendar, the annual Daily Spud Christmas roastie round-up – I also had a few words to say in today’s Sunday Times on the subject of Irish cheese
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