The Daily Spud

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Tag: polenta (Page 1 of 2)

Spud Sunday: The Art Of The Roastie

Sunday, December 13, 2009 /

An apology is in order.

I have been guilty of taking the roastie for granted. A potato classic, known to feature regularly on my plate but yet scarcely mentioned on The Daily Spud… Oh for shame.

Nothing else for it but to make amends with a little Christmas roastie special, for it is fair to say that Christmas dinner in Ireland could not legally be defined as Christmas dinner without a great big pile of roast potatoes. So, with the assistance of the experts that reside on my kitchen bookshelf, may I present herewith my 12 step roastie program.

Crispy Roast Potatoes

Toasty roasties

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No Meat, Poor Man

Monday, January 5, 2009 /

Having found myself with some stale-bread-turned-breadcrumbs at my disposal today, I was running through the various things that I could do with the breadcrumbs and hit upon the excellent idea of using them to make some glamorgan sausages for dinner. Glamorgan sausages are a type of a meatless sausage originally developed in Wales in the 19th century and revived during WW2 because of the general shortage of meat due to rationing. They have also been referred to as a “Poor Man’s Sausage” because of the lack of meat therein. However, it would be a distinct shame if these sausages were only ever considered as an option where meat was either not available or not affordable, because they are quite worthy of consideration in their own right. (But, hey, even if the recession is the motivating force behind getting these sausages on your plate, you will, I think, be glad once they get there!)

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So Many Cookbooks, So Little Time

Tuesday, November 25, 2008 /

I will never get to try all of the recipes in my cookbooks.

Ok, so maybe I don’t even want to try all of them, but clearly there are plenty that I would like to try. In practice, though, I will only ever attempt to recreate a small fraction of the dishes that lie between the bookcovers, and not for want of trying. Yes, technically, I could probably survive quite well on a much smaller cookbook allowance. What am I saying, I could (as it were) go cold turkey on my cookbooks as long as I had access to the ever-growing wealth of food writing and recipes available on the internet and the necessary patience to filter through it all. That, however, is really not the point. As recently observed over at the Constables’ Larder: “Cookbooks are a purchase of desire, not necessity.” How true that is.

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