...there's both eatin' and drinkin' in it

Month: March 2011 (Page 3 of 4)

Dishing It Up For Ireland

If it was your mission to design a new signature dish for Ireland, suitable for service in the finest restaurants, then just what would that dish be?

That’s the question being asked of chefs and cooks, professional and amateur alike, in a competition being run as part of the Só Sligo Food Festival. The festival, one of an increasing number of food-centric events to be found gracing the Irish calendar, will see that particular corner of the north west awash with edible possibilities from the 16th to the 20th of this month.

As to the question of the signature dish, well, I don’t suppose a bowl of coleslaw would cut it?

Irish coleslaw

An Irish coleslaw: it's certainly got the national colours going for it

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When The Chips Are Up

Those lovely Irish Blog Awards people sure like their spuds.

I mean, they must do, if (woohoo!) they’ve gone and included a certain Spud in the finalists line up for the Food and Drink category of this year’s awards. And not just this year but last year and the year before as well. And I didn’t have to grease anybody’s palms with chips this time.

I’m speechless, not to mention awash with a lot of uneaten chips.

The whole thing calls for a bit of good, old-fashioned yahooing on my part. That and some salt and vinegar.

Irish Blog Awards Finalist

Seriously, though, it’s an absolute privilege to be listed as a finalist alongside I Can Has Cook, Dinner du Jour, Gimme The Recipe and Like Mam Used To Bake (and if you’re not already familiar with these ladies, I do urge you to check them out). The awards themselves will be happening on Saturday March 19th in Belfast and I figure that it would be rude of me not to attend. Even ruder not to bring a few chips along. Just in case, you understand.

Now, anyone seen my deep fat fryer?

Spud Sunday: My Cups Runneth Over

Give me an Irish theme to cook to and, yes, chances are, I’ll give you spuds. There’s also a fair chance (me being me) that they won’t necessarily be the kind of spuds you’re used to. That, I think it’s safe to say, is something you’ve come to expect around here.

Take these potato cups: individual shells made from thinly sliced potato and used to serve, well, anything.

Potato cups salmon

Potato cups with smoked salmon

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