On recent media coverage of falling spud consumption following last week’s National Potato Conference and a recipe for a less than traditional way to serve potatoes, with a black bean and tomato sauce
Enough with the spud-bashing, folks. Potatoes can be good for you, especially so with recipes like this for kale & dillisk mashed potatoes, a (mostly) raw food version of colcannon (raw except for the spuds, that is)
From Jay Rayner’s new book – A Greedy Man in a Hungry World – to baked crisps from Irish start up, Veronica’s Snacks, the message this week is that food can be a complicated business
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.
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
Bloom in the Park rolls around again, this year with potato cookery demos from Raymond Moran, inspired by which I make some fish cakes with Burren Smokehouse hot smoked salmon
The new edition of Irish Traditional Cooking by Darina Allen of course includes a chapter on potatoes, and this recipe for potato drops – a variation on potato pancakes – is just one of the many included.
As part of the new West Cork Food initiative, I got to fillet & smoke fish with the fabulous Sally Barnes; back at home, I made this potato and lentil stew to go with it