…or rather, these spuds are for one of you.
Yes, hang around here long enough and you’re likely to be the proud recipient of something spud-like, in this case a hamper of goodies – including a selection of crisps and easy-cook potato family packs – from those spud innovators, Keogh’s, whose second National Potato Day – this coming Saturday, August 25th – is nigh upon us.
The full extent of the festivities for the event will be revealed in the coming days and though – lucky girl that I am – I have been privy to a sneak preview of same, I have also been sworn to official secrecy on the matter. Suffice to say, however, that there will be no shortage of splendiferous spuddery on the day. In the meantime, while you attempt to keep the inevitable excitement at bay, there are a number of things you can do:
(1) Add a comment below sometime before midnight (GMT) next Sunday, August 26th, if you’d like your name in the hat for the spuddy hamper pictured above and if you are the proud possessor of an address in the Republic of Ireland to which it can be sent. I’ll pick a winner and notify the happy recipient on Monday August 27th and the spuds and crisps and I-love-spuds paraphernalia will be on their way.
(2) Pop over to Keogh’s and sign their petition to make the spud the official national vegetable of Ireland.
(3) To be in with a chance of other goodies, check out potato.ie and enter their National Potato Day quiz – with the rather fabulous prize of a short break for two in Catherine Fulvio’s Ballyknocken House and Cookery School, which includes one night’s accommodation with breakfast, a four course dinner (with spuds I hope!) plus pre-dinner drink as well as places on a half-day weekend cookery class. Wouldn’t mind winning that little lot myself!
Update 7/9/12: Congratulations to spud fan Aoife O’Regan, who fought off stiff competition in the selection of a number from random.org to nab the Keogh’s hamper, the edible contents of which I am sure have been well eaten by now!
Introducing The Cucumburt
Cucumber in a salad is one thing.
Cucumber in a cocktail, well now, that brings a whole new meaning to the term salad bar.
To be honest, potato milkshakes aside, my culinary experiments don’t normally extend to the beverage side of the house. Mixing drinks chez Spud, generally speaking, features a bottle of gin in one hand and a bottle of tonic in the other.
But I am learning that it doesn’t have to be that way.
It’s a conspiracy. No doubt about it. A conspiracy I tell you.
The fact of the matter is that London-based Michelin-starred chef Atul Kochhar is being thwarted in all of his attempts to meet me.
First, it was the January snow that scuppered travel from the UK and resulted in the cancellation of Atul’s one day course at the Dublin Cookery School, which I was due to attend. Then it was the preponderance of volcanic ash in the airspace hereabouts that meant he was unable to travel for the rescheduled date this weekend.
Much admired for his masterful use of spices, I had really hoped, by now, to be in a position to reveal Atul’s thoughts on the subject of spices for spuds, but there are forces at work that have determined otherwise. Perhaps it is the case that Atul is simply not ready to meet me yet – it’s a naturally big step in any chef’s career – but I rather fancy he can handle it.
And so, while I wait to hear of a new date for my tuition in the ways of Indian spicing, I content myself with using Atul’s rather wonderful book, Indian Essence, as my spicy guide. These potatoes with cashew nuts are a great example of where that can lead. Continue reading