I’ve been anxious to get my hands on this book for some time now and the minute I slipped ‘Turkey – Recipes and Tales from the Road’ out of its padded envelope I knew it had been worth the wait. Fair dues to Murdoch Books; considering the author, Leanne Kitchen (a trained chef turned food
Forkncork.comErnie Whalley on food, wine & Irish restaurants |
RECIPE My stuffed peppers
Simple, tasty and one of my favourite dishes at the minute, I suppose because they are colourful and because the fresh oregano on the patio has recovered after a hard winter. 4 large red or green bell peppers 8-12 cherry tomatoes 16 leaves fresh oregano or 1 tsp dried 3-4 portobello mushrooms, diced (or a
RECIPE – Hake and scallops with a red pepper and fennel purée and grilled aubergines
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
RECIPE – Fillet of Pork in Milk
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
LOBSTER and LEEK RISOTTO
LOBSTER AND LEEK RISOTTO Preparing the beasts is not rocket science. Cut off the claws, as near to the body as you can. Whack them lightly with a hammer or the blunt end of a cleaver. Peel off the shell and prise out the meat (using fingers and a metal skewer). Twist off the head.
Cooking The Blues
Health, history, novelty – but what do they taste like? Ernie Whalley cooks the Blues Many of the original potatoes first introduced to Ireland in the 18th and 19th centuries have long since disappeared. Today, a handful of commercial varieties remain. However the Keogh family, who have farmed in North County Dublin for the past
PORK PIE – after the Melton Mowbray fashion
I dug up my old recipe in response to my mates’ Harriet and Evan’s request for pie recipes for their food project on KCRW’s Pie a Day Blog Project. This is my own interpretation of an English traditional dish. The methodology and recipe is a cross between that of my mother, Doris Whalley and Jane
Boeuf a la Bourguignonne
In response to an inquiry on the forum, I’ve dragged up an article I wrote some years ago and a recipe, in fact, MY recipe, for this classic dish. Enjoy! The Culinary History Burgundy, thanks to its inhabitants having an all-consuming devotion to colouring matters (plus a skilled publicity campaign conducted by the mediaeval dukes
Caramelised pear, feta, rocket and scallion salad
This recipe is in response to a barbecue topic on the forkncork.com forum http://forkncork.com/content/showthread.php?t=1878 1 medium to large pear salad bowl’s worth of rocket 3 oz good feta cheese 4 chopped scallions. 1 knob butter 1 dtsp maple syrup sea salt and freshly ground black pepper for the dressing: Extra Virgin olive oil and wine
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