Napoleon said “Every soldier carries a marshal’s baton in his knapsack.” Not that I was ever a military man but if I was he’d have found a cook’s knife and a corkscrew in mine. I started cooking at an early age. I was a ‘latchkey kid’, though the term had not then been invented. My ...
Wine & DrinkCarla is a member of the Irish Food Writer’s Guild, a well-known gardener and food writer. This book an update of a previous work, is very very much a family affair, being compiled with the assistance of her daughters and dedicated to her late husband Valentine who, she says, ‘three-finger typed the original manuscript’. Carla ...
Books & EquipmentAs the cookery writer for the Irish Times he needs no introduction and he will have assumed my role at the helm of the magazine by the time you are reading this. I dined with Hugo the other evening and was delighted to find we have a similar take on food and its accompanying philosophy.I ...
Books & EquipmentThe F Word, for the uninitiated, stands for ‘Fortune’ the amount our Gordon makes from opening restaurants, having conniptions on telly and bringing out cookbooks. Here, the familiar Mount Rushmore face with the twinkly blue eyes smiles enigmatically from the cover. They’ve also provided a DVD so you can see the man in action. The ...
Books & Equipment120g good spaghetti 60g smoked salmon, cut into fine strips 60g button mushrooms, thinly sliced 150g mixed wild rocket (120g) and flat-leaved parsley (30g) juniper oil* or olive oil sea salt and freshly-ground black pepper parmesan cheese, if liked, for garnish serves 2 Since I started working from home again, my favourite lunch or easy ...
RecipesLast week Richard Corrigan disconcerted me twice. Firstly, when the big, amiable, marshmallow-centred, life-is-for-living Meath man told me he’d bought a plot in God’s Own County (not Meath). Worse, he name-checked the next village to the one I regard as my personal antidote to the rigours of working in Dublin. My knee-jerk reaction was to ...
Restaurant Reviews