Joseph Joseph market a range of kitchen gadgets – from manual lemon squeezers to spud peelers, from the bright and colourful to the downright bizarre-looking. This week forncork availed of the opportunity to test two of them. The first, and the simpler of the two, falls into the ‘Quite A Good Idea’ category. A round ...
Despite my 12.5% Italian ancestry and my lifelong adherence to the Azzurri I was a bit hesitant about including an Italian dish with people like Italian Foodie around the site. Still, Pollo alla Cacciatora is a great cold weather comfort casserole and a favourite that I cook regularly, so here goes… ‘Cacciatore’ means ‘hunter’. All ...
Slow Fish 2011, the sustainable fish event, will take place in Genoa (Italy) from May 27 to 30. This biennial international event dedicated to the world of fish and marine ecosystems has now reached its fifth edition. Debates, meetings, workshops and tastings will focus on issues linked to sustainable fishing and responsible seafood consumption. A ...
Last night, herself brought home glistening fresh hake and “some scallops, for a treat”. Four whacking great kings, as it happened. Treat indeed. Foraging in the fridge for potential accompaniments I came across a bulb of fennel, complete with fronds that looked like it could do with eating up. From the fruit bowl, a ...
… But first a note from ERNIE Forkncork will be ten years old next year. It was, I’m pretty sure, Ireland’s first food and drink blog. In fact the term ‘blog’ though it had been invented wasn’t in common circulation here at the time. For all this time Forkncork has been MY thing, my ...
Now in its 17th year, the Irish Food Writers Guild (IFWG) Food Awards were originally conceived to promote and reward the indigenous, independent producers that are the lifeblood of the food industry in Ireland. In these days of hugely hyped awards (in which, I should declare I’ve played my part!) and elaborate voting systems ...
The ‘pop-up restaurant’, a phrase I guarantee you’ll be hearing a lot more of, was conceived as a fly-by-night dining event where a chef with a background in fine dining takes over a restaurant or vacant space for a brief window. There’s an indie, even underground vibe to the concept. The menu changes daily ...
Sometimes my cooking gets into a rut and I have to shake myself out of it. When people come to dinner I tend to rely on the ‘tried and trusted’. Sometimes, though ‘tried and trusted’ morphs into ‘tired and disgusted’ (with myself, for my lack of effort). Last weekend , between waiting for FF ...
Game seems , thank God, to be making a comeback. My local Dublin butcher has, in season, venison, pheasant, partridge and mallard. Rabbit, which disappeared from the high street for years is now back in the shops with a vengeance. Yet cookery books dealing exclusively with game are few and far between. Angela Humphreys’ ...
I got taken to task in strange fashion the other day. I was having a quiet pint in Neary’s when a guy I hadn’t seen for years hailed me. I did the “hello, haven’t seen you for ages, must do lunch” thing and sat down with him and his mate. On learning I was ...
