Food Blogs

A Nutritionist for You

Lucy Hyland - Mon, 05/26/2014 - 12:06
Looking for a Nutritionist? You too can have the health and the relationship with yourself that you deeply desire. Its a matter of finding a nutritionist that allows you to feel good as good as we can feel so that...Read More
Categories: Interesting Blogs

bean burritos

Carolannes Kitchen - Sun, 05/25/2014 - 08:30

This is a pretty lazy post but with a really delicious recipe. It takes about 30 minutes in total to get everything ready which is perfect for me. After prepping everything for the market, an easy meal is a welcome sight on a saturday evening. I adore burritos and this ticks the box in so many ways. It’s so filling and full of gorgeous flavours. I shared the recipe a few weeks ago with a friend who made it for his family, it went down a treat and I think he was pretty surprised that a meatless burrito could be so awesome!

bean burritos

2 wholemeal wraps

cooked rice (1 cup rice + 2 cups water)

refried beans

guacamole

salsa

refried beans

1 tbspn sunflower oil

1 medium onion

2 cloves garlic

1 tspn cumin

1 tspn tomato paste

1 tin kidney beans

1/2 cup water

salt + pepper to season

heat the oil in a saucepan and add the onion and garlic. season with salt and pepper.

when softened, add in the cumin and tomato paste.

cook for 5 minutes to allow the spices to cook.

tip in the kidney beans and turn down low. add in the water

cook for 8-10 minutes. taste and season.

with an immersion blender, blitz the beans. leave some beans whole for texture.

guacamole 

1 soft avocado

1 spring onion

1/2 tspn fresh chili

1 tbspn fresh coriander

squeeze of lime juice

salt and pepper

blitz everything together until smooth

salsa

8 cherry tomatoes

2 spring onions

1 tspn fresh chili, diced

lime juice

salt and pepper

chop the tomato and onion

add in the lime juice, chopped chili, salt and pepper

leave to marinate for 10 minutes.

to assemble

Place a warm wrap on a plate.

add cooked rice, refried beans, guacamole and salsa.

turn the plate so the mixture is horizontal.

fold in the side and roll the wrap over to form an envelope shape.

gobble!

 

The post bean burritos appeared first on Carol-Anne's Kitchen.

Categories: Past Student Blogs

beetroot + butterbean with thyme

Carolannes Kitchen - Sat, 05/24/2014 - 14:25

beetroot and thyme is just one of those old school classic combinations. roasted in the oven and served with melting goats cheese or as a side salad for dinner. earthy and sweet with lemony aromas. for me, a total crowd pleaser. the smell of thyme brings me straight back to Beirut, eating mounds of za’atar with velvety hummus on freshly baked manouche. my favourite comfort food. there is nothing i enjoy more than sitting down to a table full of mezze, there’s so much colour and beautiful smells and tastes. little gatherings of friends, eating. bliss!

our family love food shopping and we usually always have a surplus of everything in the kitchen. i used butter beans here in place of chickpeas, simply because that’s what we had. i love butter beans because they’re so creamy and filling. i was craving hummus since my last batch of coriander hummus was devoured pretty quickly and so the blender was pulled out.

i’m finding it hard to hold back from eating the whole thing. packed with fibre, vitamin c, protein and so much flavour especially with that vibrant colour, it’s the perfect addition to your summery picnic lunch or a side dish for a middle eastern feast. i used french purple garlic in the dip and it sure packs a punch. there’s such a nice spicy aftertaste to it. i’m a fiend for garlic which i definitely get from my dad, notorious for eating whole bulbs of roasted garlic at dinner. i’m also guilty. it’s so tasty though!

beetroot + butterbean dip with thyme

1 tin of butterbeans (drained weight – 200g)

50 g tahini

1 clove garlic, crushed

1 tbspn lemon juice

2 fresh beetroot, peeled and grated

1 tbspn fresh thyme leaves

salt and pepper

50ml water

olive oil, to drizzle

place the butterbeans, tahini, garlic, lemon juice, grated beetroot and thyme leaves in a food processor.

add in the salt and pepper.

to loosen mixture add in about 50 ml water, a little at a time.

finish with a drizzle of olive oil.

serve with flatbread and tabbouleh. yum!

 

The post beetroot + butterbean with thyme appeared first on Carol-Anne's Kitchen.

Categories: Past Student Blogs

Slow Food Dinner in Northern Ireland

Darinas Saturday Letter - Sat, 05/24/2014 - 13:09

If you’ve never taken the train from Dublin to Belfast, put it on your ‘must do’ list immediately, it’s certainly one of the loveliest train journeys I have ever experienced, all along the North Dublin coast into Dundalk. The countryside was looking particularly beautiful – with the fresh green growth of early summer and the whin (gorse) in full bloom.

 
I was on my way to Portaferry to attend a Slow Food dinner at The Narrows, a destination which has been saved from an advanced state of dereliction by a feisty girl called Celia Spouncer. To celebrate the awakening of The Narrows, Celia who is leader of Slow Food Northern Ireland organised a feast to highlight the extraordinary richness of local produce available on the Ards Peninsula and around Strangford Lough. It was a truly memorable evening and a taste of what’s happening on the Northern Ireland food scene. For many years our Northern Ireland friends looked on enviously at the range of farmhouse cheese and artisan foods available ‘in the South’. The climate in the North was not conducive to this kind of enterprise until relatively recently but now there is a virtual explosion of new food enterprises and a renewed confidence in the future. Young entrepreneurs have responded and the results are very exciting indeed.

 
On our way to Portaferry we called in to see St George’s Market, recently short listed for the BBC Food and Farming awards, the buzz and energy is palpable, Saturday is the big day for food stalls. Then we swung by to see Mike Thompson’s dairy in Newtownards where he makes a raw milk blue cheese called Young Buck. The dairy is tiny with a series of curing rooms full of enticing looking mouldy cheese, Mike a self-professed ‘dairy nerd’, learned his craft in Welbeck School of Artisan Food and was of course inspired by Jo Schneider who makes the beautiful Stichelton cheese also on the estate.
At the Slow Food dinner later, Celia proudly presented a cheeseboard of Northern Ireland Farmhouse cheese for the very first time, it also included a delicious Kearney blue made by Paul McClean and a mild and creamy Leggygowan goat cheese made by Adam and Jason Kelly.

 
The canapés included local smoked salmon, sweet Strangford Lough crabs and Portavogie prawns from Something Fishy whose mobile fish shop we had passed on the roadside by Portavogie village earlier.
The Slow Food Northern Ireland supper also reflected the wild and foraged food of this beautiful area, Ardkeen Nettle and and Wild Garlic soup, Strangford Lough mussels and Rathlin Island kelp, I met Jane Somerville whose family live, fish sustainably and harvest the kelp on Rathlin Island the same time honoured way as their ancestors, it’s a beautiful product which I also used in my cookery demonstration on St George’s Market next day. The beef came from Arthur’s local butchers and veg from the country garden grocer in Portaferry.

 
Paula McIntyre the much loved chef and broadcaster, created a delicious pannacotta from Abernethy’s buttermilk and paired it with new seasons rhubarb, shortbread and Glastry ice-cream. Guests practically licked their plates! Even the wine came from Winemark in Portaferry. The homemade breads which included local dillisk were made by David Semple and slathered with the beautiful Abernethy’s hand made butter – another contender for the BBC Food and Farming awards. It was a wonderfully convivial event where there was real excitement about the renaissance on the Northern Ireland artisan food scene. The word is spreading. In fact, the Radio 4 Food progamme did a 30 minute segment on ‘Food in Northern Ireland: A Golden Era’ a few weeks ago, the word is out, watch this space.

Ardkeen Nettle and Wild Garlic Soup

Serves 4

2oz butter
1 onion
1 leek
4 sticks table celery
3 carrots
2 potatoes
2 pt chicken stock or veg stock cubes and water
20 – 30 nettle tips
A small handful wild garlic leaves
Double cream to garnish

Sweat chopped onions in butter in a heavy based saucepan over low heat till soft and transparent.

Add sliced leek, celery, carrots and potatoes and close lid on pan. When hot add hot stock or cubes and boiling water. Simmer till cooked through.

Add nettle tips and wild garlic leaves.

Blend until fairly smooth with a hand blender or liquidiser and serve hot with a swirl of double cream.

Slow Food Northern Ireland Supper

 

 

Seabeet Salad

Seabeet or sea spinach as its sometimes called grows grows wild along the sea shore – its particularly fresh and lush at present. The texture is less tender than ordinary spinach so slice very thinly.
Seabeet leaves and stalks
French dressing

Wash seabeet leaves and stalks then slice in 1cm ribbons. Toss together with french dressing to make the leaves glisten, just before eating.
French Dressing

4oz olive oil
1oz balsamic vinegar
1oz white wine vinegar
1oz brown sugar
1tsp Dijon and 1tsp whole grain mustard
salt and black pepper
Add vinegars to dry ingredients and mix well.
Slowly add olive oil whisking briskly till all combined.

12/5/2014 (17089) Slow Food Northern Ireland Supper

 

 

 

 Kelp and Smoked Seafood Salad

My nephew Ivan Whelan used to serve this lovely salad at his restaurant, Grapefruit Moon, in Ballycotton. If you can’t find kelp then try wakame, a Japanese seaweed that can be found in health-food shops. Serves 6–8

50g dried kelp or wakame
150g (5oz) Cold-smoked Salmon
150g (5oz) smoked eel, weighed after skinning and boning
50g (2oz) pickled ginger (gari)
60g (21⁄2oz) pine nuts
3 tablespoons soy sauce
3 tablespoons sesame oil
11⁄2 tablespoons rice wine vinegar
salt and freshly ground pepper
1 tablespoon freshly chopped coriander
30 Smoked Mussels

Soak the seaweed in cold water for about 30 minutes to reconstitute. Drain very well in a colander and press out all the excess water. Put into a large mixing bowl.
Cut the smoked salmon and eel into small pieces and chop the ginger. Add these to the seaweed, along with the pine nuts, soy sauce, sesame oil and rice wine vinegar, coriander and salt and pepper to taste. Mix gently to avoid breaking up the fish. Serve stacked on a plate with smoked mussels dotted around.

02/09/2010 (CS) Forgotten Skills Book (14244)

Paula McIntyre’s Shortbread made with Abernethy’s Handmade Butter

Makes 34 – 36 biscuits

100 g (3½ ozs) Abernethy’s hand made butter
50 g (2 ozs) icing sugar
50 g (2 ozs) cornflour
100 g (3½ ozs) plain white flour
1 teaspoon lavender (optional)

Cream the butter well, add the icing sugar and continue to beat until light and fluffy. Stir in the cornflour and flour and bring together into a ball. Cover with cling film and allow to rest in the refrigerator for 15 minutes minimum.
Just before baking preheat the oven to 180°C/350°F/gas mark 4.
Roll the dough to a thickness of ¼ inch (5 mm) stamp out the cookies. Paula used a 2 inch (5 cm) round cutter but it can be whatever size or shape you need.
Spread on a parchment lined baking tray. Cook for 10- 12 minutes approximately or until they are a very pale gold colour. Remove and cool on a wire rack. Serve dusted with icing sugar – Paula sandwiched them together with raspberry jelly from Castlerock on the North Coast but they are delicious served just as they are.

Slow Food Northern Ireland Supper
Hot Tips
A recent trip to Deelish Garden centre outside Skibbereen, yielded a couple of angelica and kaffir lime leaf plants. They also had cardoons (the hottest ‘new’ veg), lots of citrus, banana trees, a huge variety of herbs, watercress and a range of scented sweet geraniums as well as lots of choice plants, shrubs and trees for your non edible garden.
Deelish telephone 028 213 74 or www.deelish.ie
While you’re down there pop into Glebe Gardens (telephone: 028 20232) and get inspired by their edible garden, then treat yourself in the chic café closeby.
Sources
www.maraseaweed.com
www.heritage-potatoes.co.uk
Recently I picked up a super little book – A beginners guide to Ireland seashore. It’s a Sherkin Island Marine Station publication, lots of photos of seaweeds but no emphasis on the culinary aspects of the seashore finds – none the less invaluable for foragers.
The Grow your Own Food Movement (at least some of) is really catching on all round the world, in towns, cities, on roof tops, window sills, balconies, apartment blocks so hope you’ve all caught the bug and got planting even if it’s just a packet of radish seeds or a few salad leaves. At least you’ll know they haven’t been sprayed or boosted with lots of artificial fertilisers plus you’ll taste fresh once again and that’s a revelation in itself. For advice and tips see www.giyireland.com

 

 

Categories: Darinas Blog

Unfiltered beer: would you drink a cloudy pint?

Guardian Food Blog - Fri, 05/23/2014 - 12:53
The Spring Haze beer festival is a celebration of unfined beers. But will the style dubbed 'London murky' ever take off, or are we hardwired to demand a crystal-clear pint?

Ask most real ale drinkers, particularly northern ones, what the perfect pint should look like and you will get a clear answer literally. Said pint should be transparent, sparkling, a crystal-clear beer topped with a tight white head as smooth as virgin snow on a bowling green. I'm getting thirsty just typing that.

Yet drinkers at this weekend's Spring Haze festival (free, 23-26 May) would scoff at such tradition. Held at the Gun pub in Docklands, London, SHF will showcase 30 "natural and unfined beers" from cutting-edge breweries such as Kernel and Brew By Numbers. Far from clear, these beers are opaque on a spectrum from hazy to weak, milky tea. Such is the growth in unfiltered craft beers that this style has been dubbed (mainly by its detractors) as "London murky".

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avocado + zucchini with lemon + chili

Carolannes Kitchen - Fri, 05/23/2014 - 08:16

oh avocados. you break my heart but yet you make me so happy.

you see, in Ireland, buying avocados means getting them rock hard in your green grocers, putting them into a brown paper bag and into the hot press or above the stove or in the bottom of your Aga, for about a week. when you pop them open, most of the time they’ve gone in the complete other direction and have turned into brown mush. not so pleasant.

in the southern hemisphere, we were unbelievably lucky with the super fresh and ripe avo’s. they were almost bursting out of their skin and the minute you got home from the market you just had to pop them open and gobble them up. divine! A friend in my bootcamp class in South Africa used to bring us the softest avo’s from her backyard. Which quickly went in to dreamy chocolate avocado mousse. for breakfast. yum!

my dad has recently come to the green side of life. he’s really enjoying having all of those extra veggies in his life and went out and bought a huge punnet of avocados. delighted! i had to forget about them for a few days, knowing they wouldn’t be ripe for at least a week. dad made sure to check them every day. there’s little dad shaped thumb prints all over them! so now, they are all ripe at the same time and I’m in heaven. from mashed avocado on toast yesterday to this pretty lush tartar for dinner today, I am going to embrace my week full of this gorgeous green fruit (that’s right – avocados are fruits!).

you could be ridiculously healthy with this dish and eat it as is OR you could race off to your local baker and grab a gorgeous crusty baguettte and just have at it. I paid my first trip the Sligo Bake Shop today, of which I had heard so many great things. the smells of sourdough baking wafted all the way down the street and around the corner as I made my way there. it was so nice to see an oven packed with fresh loaves cooling off. i managed to nab a heavenly white sourdough and the baguette (below). I do love to bake my own, but sometimes, it’s just such a treat to pick up a loaf from the bakers.

avocado + zucchini with lemon + chili 

1 medium zucchini, diced

1 soft avocado, diced

1 tbspn lemon juice

1 tbson olive oil

1 tspn agave

1/2 tspn red chili (the long thick ones)

1 large tbspn chopped fresh coriander

1 tspn chopped mint

1 tspn sea salt

cracked pepper

in a mixing bowl, combine the lemon juice, olive oil, agave, fresh chili, salt and pepper

add in the diced zucchini, coriander and mint. toss

just before serving, stir through the avocado

press into moulds and plate. drizzle with some more olive oil

serve with crusty bread

 

 

The post avocado + zucchini with lemon + chili appeared first on Carol-Anne's Kitchen.

Categories: Past Student Blogs

Fight Back Friday May 23rd

Food Renegade - Fri, 05/23/2014 - 04:33

Welcome to another Fight Back Friday! Today we are bringing together another collection of recipes, tips, anecdotes, and testimonies from members of the Real Food Revolution.

Who are they? Why, they’re the Food Renegades. You know who you are — lovers of SOLE (Sustainable, Organic, Local, and Ethical) food, traditional food, primal food, REAL food, the list goes on. I believe that by joining together, our influence can grow, and we can change the way America (and the industrialized world) eats!

So, let’s have some fun.

If you want to participate but aren’t sure how, please read these guidelines for how Fight Back Fridays will work.

Please be courteous and use your BEST blog carnival manners! In the very least, that means remember the two most important things you can do:

  1. Share a relevant post from your blog with us using the McLinky Widget below (don’t just link to your blog’s home page).
  2. In your post, be sure to link back to this post (not the Food Renegade home page) so that your readers can have access to all the information and encouragement we’ll be sharing.

Please also feel free to make use of any of the banners below by saving the image to your desktop then uploading it to your own server. (You don’t have to use them, but they’re there for you!)

If you don’t have a blog but are interested in joining the conversation, you can leave your comments below!

I can’t wait to see what you all share!

Fight Back Friday Banners



beetroot + carrot salad with orange + mint {RAW}

Carolannes Kitchen - Thu, 05/22/2014 - 08:30

The weather has been picking up in the last day or so and with the welcome blue skies and some warmth blowing through Sligo, I’ve been craving something light and crunchy. We’ve been experiencing all of the seasons over the last few days. It’s the rain that always bums me out. As much as I crave a good rainy day when I am away from home, one will do and then we can go back to the sunshine. Thanks weather lady! It’s surprisingly easy to put this salad together. A bit of grating and juicing and you’ll be sitting down to a colourful feast in no time.

This is a bit of kitchen surprise salad. We have a glut of fresh fruit and veg in the house at the moment that I am steadily making my way through. There’s a huge box of avocadoes, some aubergines and juicy looking pears that I’m going to be roasting, mashing and gobbling. Not all at once, mind! Although I did manage to pick up a bag of perfectly firm and vibrant beetroots from my local health store for 40c. I couldn’t pass them up. The rest of the ingredients I had lying around at home.

Beetroot is a great plant based source of Iron which is pretty great for me as I don’t eat meat anymore. Along with inhaling as much cacao in my raw treats and chomping down on leafy greens, I love to eat raw beetroot as much as possible. It’s excellent in hummus, juiced or just grated into a salad, like here I’m going to hit up the beetroot hummus next with my last beetroot of the pack. I love the earthy yet sweet tones of beetroot and the burst of colour it adds to your meal.

You can happily serve this as a side dish for a lovely summer picnic. I did eat it as a main course though. It would be lovely with some fresh sourdough to soak up all of the juices. I sadly had no sourdough, next time!

 

beetroot + carrot salad with orange + mint

serves 4 as a side dish

2 medium raw beetroots, grated

2 medium carrots, grated

juice of one orange

drizzle of olive oil

1/2 tspn fresh chili

handful of shredded mint

small handful of walnuts

sprinkle of sesame seeds

juice the orange into a salad bowl with the fresh chili

drizzle in some olive oil, salt + pepper

add in the grated beetroot and toss

before serving, add in the grated carrot, walnuts and mint. mix.

sprinkle with sesame seeds and another drizzle of olive oil.

serve immediately.

 

Don’t forget to check out the National Vegetarian Week site and also tag your photos online with #irishvegweek. Get into those veggies!

The post beetroot + carrot salad with orange + mint {RAW} appeared first on Carol-Anne's Kitchen.

Categories: Past Student Blogs

How to bake the perfect cinnamon buns

Guardian Food Blog - Thu, 05/22/2014 - 08:00
Have you fallen for this Scandinavian classic or do your loyalties lie with the chelsea, cream or iced bun? And which other Nordic treats have you got a taste for?

I've got a bit of a soft spot for the sticky bun, a treat with a whiff of the Billy Bunter about it. These aren't the cream buns of the Greyfriars tuck shop, however, or the luridly iced confections of my rose-tinted childhood memories. Being Scandinavian, the cinnamon bun is ice cool though, truth be told, they're actually pretty similar to our own chelsea variety. Described as a Scandinavian obsession, the cinnamon bun is made slightly differently throughout the Nordic region but what all the recipes have in common is a fluffy richness and a generous helping of sweet spice. (The American cinnamon roll, as far as I can tell, is similar, but generally iced and studded with fruit or nuts.) Sweet buns are best eaten warm from the oven, which means that, unless you're lucky enough to live near a Nordic bakery, they're definitely worth a go at home.

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Banoffee cake slices

Gin and Crumpets - Thu, 05/22/2014 - 07:16

I piped icing. Actually piped icing. I must be serious

There are many ways to make friends in this world, and the most effective of them all is cake. You can try being open, kind, generous, honest, charming, witty, intelligent, wise or sharing a niche hobby like plotting world domination [...]

Categories: Past Student Blogs

The secret of the Mediterranean diet? There is no secret

Guardian Food Blog - Wed, 05/21/2014 - 12:53
Researchers claim that nitro fatty acids, formed when olive oil and vegetables are eaten together, are the key to the healthy Mediterranean diet. But such a reductionist approach to food and health is unhelpful

Whoop-de-doo, researchers at King's College London and the University of California claim to have identified the "secret" underpinning the oft-quoted healthfulness of the Mediterranean diet. From their lab tests on mice (not just any old mice, genetically modified ones) they conclude that when olive oil and vegetables are eaten together, they form nitro fatty acids that help lower blood pressure a risk factor for heart disease by blocking the enzyme epoxide hydrolase.

The lead researcher, Professor Philip Eaton, describes the chemical reaction of oil and vegetable as "nature's protective mechanism", and sees a commercial future in it. "If we can tap into this we could make new drugs for treating high blood pressure and preventing heart disease." Nitro fatty acids could soon be touted as the next pharmaceutical preventative for cardiovascular disease. Pills aside, though, if nitro fatty acids are indeed the magic formula on which the healthy Mediterranean diet is predicated, should we be conducting our own personal diet experiments to take on board this revelation?

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Irish Shiitake Noodles {Vegan}

Carolannes Kitchen - Wed, 05/21/2014 - 07:30

During our trip to Cork last week, our first foodie pitstop was the Mahon Point Farmer’s Market. As soon as I had stuffed my face, I bee-lined for the Ballyhoura Mushroom stall. I fell head over heels in love with their mushrooms during my time at Ballymaloe last year. Making Rose and Golden Oyster Mushroom Speltotto on cold evenings and then Buttery Mushrooms on toast for brunch on Sunday mornings. Tomás hates mushrooms and hasn’t eaten them since he was a kid so they don’t feature too heavily when I cook at home for us. I try to get my fix of my fungi friends whilst he is away. Sorry T!!

When I was at Mahon, I picked up their monstrous King Oyster (Eryngii) mushrooms. The guy at the stall told me that they are super delicious when wrapped in Parma Ham and baked. A brilliant appetiser for the meat lovers in your family! I had been intending on sharing them for breakfast with everyone the next day but unfortunately, my ravenous belly rumblings took over and I cooked them up for dinner that evening. In a marinade of Tamari and crushed garlic, they were so meaty and heavenly. Heavily resembling pan fried scallops but tasting far from it. Rich and so substantial. I loved them.

Ballyhoura Mushrooms had a stall at the Ballymaloe Lit Fest and I had to make sure I picked up a bag of another variety before heading back up to Sligo. I went for the Shiitake mushrooms as I hadn’t used them before and the only Shiitakes I had ever cooked with had been dried and a bit alien looking. These were plump and fluffy looking.

 

Speaking of Ballymaloe Lit Fest, a topic that Simon Hopkinson brought up during the Food Photography course was capturing ‘brown food’. I struggle with food photography in general so set myself a task of photographing some brown food this week. A little extra colour, natural lighting and the gorgeous gloss from the mushrooms didn’t make it too difficult. Although I still need more practise!

Serves 2

Marinated Mushrooms

6 Large Shiitake Mushrooms – I added in 4 smaller ones as well.

1 tbspn lemon juice

1 tbspn tamari

1 tbspn olive oil

Remove the stalk from the Shiitakes, do not throw them out. Place them in a bag and pop into the freezer to use in future vegetable stock.

Slice the mushrooms in to long strips.

Marinate all together in a bowl for 30 minutes.

Remove from marinating liquid and set aside.

Vegetables 

1 small onion

1/2 courgette

2 carrots

Chili flakes

Coriander and Mint for garnish

Slice onion, carrot and courgette into thin strips {Set aside some fresh pieces to garnish with}

Marinate the veggies in the remaining mushroom liquid. Add more of either tamari, oil or lemon juice.

Heat a frying pan and add in a teaspoon of coconut oil.

Pan fry the vegetables and chili flakes for about 5 minutes on a high heat until soft. Remove from pan and set to one side.

Fill the pan with 250ml of coconut milk and deglaze the pan. Add this to the vegetables.

Optional – If you want to leave the vegetables raw, marinate them together with the mushrooms and mix through the coconut milk.

Noodles

200g Rice Noodles

Boiling water

Place noodles into a bowl and cover with boiling water.

Leave for 10 minutes, stirring every so often until soft.

Before plating, add the noodles to the coconut and vegetable mix.

Stir to combine and serve between two plates.

Top with the marinated mushrooms.

Garnish with mint and coriander and the fresh vegetable slices.

The post Irish Shiitake Noodles {Vegan} appeared first on Carol-Anne's Kitchen.

Categories: Past Student Blogs

Could home fermenting catch on?

Guardian Food Blog - Tue, 05/20/2014 - 13:56
The umami or savoury taste that is greatly enhanced in natural yeast can be easily concocted in your kitchen. From sourdough breadmaking to pickling, here comes the science bit

In this homogenous age of refrigeration, pasteurisation and conservative best-before dates, the slimy, gassy, murky process of fermentation is as alien to most western kitchens as the slaughter of animals. So far removed from the processing of our foods are we that the notion of ingredients crawling with microorganisms which, left in the right conditions, can deliciously preserve foods, seems either too good to be true or just plain minging. All this makes fermentation fertile ground for experimentation by avant-garde chefs such as Rene Redzepi. And so a process that may have seemed cutting edge in 3000 BC to the Sumerians is edgy all over again.

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Deepen your Connection with Yourself through Food

Lucy Hyland - Tue, 05/20/2014 - 11:11
  Are we not all looking for the same thing? We want to feel good so that we can live our lives to the best of our abilities. We want energy, vitality and connection. Well, thats what I want, and...Read More
Categories: Interesting Blogs

What Feeds You?

Lucy Hyland - Tue, 05/20/2014 - 11:07
  I often see people in a rather determined state! ‘Right’ they say. ‘Its time to sort this out’ or ‘I’ve known I need to address this for years’ are common conversation fillers. Our diets, and the choices we make...Read More
Categories: Interesting Blogs

Harissa Cous Cous with Coriander Hummus

Carolannes Kitchen - Tue, 05/20/2014 - 07:30

Whew, what a weekend. I am just home after a glorious few days in the South of Ireland. A trip down to the annual Ballymaloe Literary Festival sparked a lot of thought provoking debates, nuggets of foodie wisdom and lots of brilliant people packed into the small towns of Shanagarry and Ballycotton for the weekend. I came away with a huge amount of food for thought. Pun completely intended. Inspired by talks from some of my absolutely favourite chefs from all over the world; Yotam Ottolenghi, Maggie Beer, Rory O’Connell, René Redzepi, Sami Tamimi, Ariana Bundy and Benedict Reade to name just a few.

They make me want to better my relationship with food, both for my local community and my belly!! ‘Food is Fundamental’ was primarily the undercurrent running deep throughout the festival and without a doubt it makes sense, a basic human right that no person should be without.

The education of food, especially with the younger generation was raised in so many talks. Dieticians, Home Ec teachers and students all spoke about how they are trying at a grass roots level to change the way our current government and organisations are running the system. Home Ec students are still being advised to use Margarine!!

From topics such as Good Fats vs Bad Fats, Foods of The Middle East, Forgotten Skills and Food Politics, they all raised some pretty important reminders for those attending. Some small ways of helping to change the way we look at food is to simply experience the joy of cooking and eating with family and friends, create a community around your kitchen table and buying from local farmers markets and independent food stores. I have been particularly lazy with this one when I am home in Ireland. Abroad, I found buying local produce so much easier.. I just need to look a little harder! This article from Catherine Cleary couldn’t have come at a better time:

Here’s a lovely recipe that I made to kick off the National Vegetarian Week here in Ireland. It brings together some beautiful flavours; warming spice, surprising sweetness and pleasant saltiness to tickle out some extra flavour. I’ve recently become obsessed with sun-dried tomatoes, hummus and now it seems, Cous Cous. It’s so filling and versatile, I just love it. I think they all work particularly well together here to create a delicious balance.

Harissa Cous Cous

Serves 2

1 cup cous cous

1 teaspoon Harissa

Small handful of raisins and almonds

1/4 tspn chili (optional – if you like more heat)

Sea Salt and Pepper

6 sundried tomatoes

Mint

Coriander

Thyme

Rocket

Place cous cous, harissa, raisins, almonds, salt and pepper into a bowl and soak in one and a half cups of boiling water.

Cover with cling film and leave for 10 minutes until fluffy.

Toss through a handful of herbs, sun-dried tomatoes and the salad leaves.

Taste for seasoning.

Top with Coriander Hummus and a drizzle of some fruity olive oil.

 

Coriander Hummus

1 tin chickpeas

50g Tahini

Lemon juice

1 clove garlic

1/2 tspn sea salt

Small handful of coriander

Olive oil

Water

1/2 tspn Chili (optional)

Place all ingredients in to a blender and pulse until smooth.

Add olive oil or water to loosen the mixture if it is too thick or stiff.

Serve with salads, in sandwiches or as a dip.

Store in an airtight container in the fridge for up to three days.

The post Harissa Cous Cous with Coriander Hummus appeared first on Carol-Anne's Kitchen.

Categories: Past Student Blogs

Kerrygold Ballymaloe Literary Festival of Food and Wine

Darinas Saturday Letter - Sat, 05/17/2014 - 12:59

After months of exciting plotting and planning the Kerrygold Ballymaloe Litfest got underway at the Grain Store in Ballymaloe last night. Cooks and chefs, winemakers, craft brewers, distillers, cidermakers, food writers, bloggers, food and drink lovers and bon viveurs converged on Ballymaloe from all over the world to meet and mingle.
Kerrygold Ballymaloe Litfest 2, promises to be even more exciting, stimulating and fun-filled than last year’s festival. The Litfest team have planned another weekend packed with cookery demos, wine tastings, readings, workshops, debates, literary lunches and dinners. We are thrilled and delighted to have yet another star studded list this year – a mixture of international guest speakers and a strong Irish presence in both food and wine. There are 60 speakers and more than 100 events to choose from. Check out www.litfest.ie.
The winners of the Ballymaloe Cookery School Moth International Poetry Prize were announced last night. First prize went to Ann Gray from Cornwall for her evocative poem My Blue Hen.
Children from local schools involved in the East Cork Slow Food Educational Project wrote about their favourite farmers, fishermen and food producers, the results were enchanting and winners will be announced on Saturday at 6pm in the Grainstore.
The Fringe Festival will be held in the Big Shed (virtually the size of an airplane hangar) once again . It was the throbbing heart of the event last year. Here you will find a host of free activities – the fringe programme will be jam-packed with child friendly activities, crafts, art, music, food, conversation and fun. Camilla Houstoun who creates magic everywhere she goes has so many exciting events and projects planned for the Children’s Area. Anyone who has purchased tickets to any event has free entry. Gardeners, foragers, bakers, brewers, artisans, bloggers and fans will eat, drink, boogy and be very merry.
What’s unique about the Kerrygold Ballymaloe Litfest is the opportunity to rub shoulders with your favourite food writers and chefs.
So head for Shanagarry this weekend, there’s literally something for everyone, it’s an all weather event held in the Grain Store, the Big Shed at Ballymaloe House and the Ballymaloe Cookery School – and there’s a shuttle bus between the two for ease of transport.

Lilly’s Quinoa Salad with Pistachios and Pomegranate

Taken from Lilly Higgins – Dream Deli – don’t miss her discussion in Ballymaloe House on Saturday at 11.30am

You can use any sprouted seeds or peppery rocket or watercress instead of the brocco shoots

650g butternut squash, peeled and cut into 1cm cubes
3 tbsp olive oil
200g quinoa
1 tsp ground cumin
1 tsp ground coriander
1 tsp sumac
450ml stock or water
120g pistachios, shelled, toasted and chopped
50g brocco shoots (a mixture of alfalfa, broccoli, clover and radish sprouts)
20g flat leaf parsley, finely chopped
Salt and freshly ground black pepper
1-2 pomegranates, seeds only

Serves 6

Preheat the oven to 200C
Toss the cubed butternut squash in the olive oil and place in a roasting tin. Roast for 20-25 minutes, until golden around the edges. Stir halfway through the cooking time to ensure an even colour.
Place the quinoa in a medium pan and dry fry with no oil over a high heat for a minute or so. Add the spices and stir to coat evenly, then pour over the stock. Bring to the boil, cover and reduce the heat to low. Simmer for 5 minutes, then remove from the heat and leave to stand for a further 30 minutes. Fluff the quinoa with a fork and gently mix through the pistachios, brocco shoots, parsley and butternut squash cubes. Season with salt and pepper to taste. Scatter the pomegranate seeds over the top before serving.

Donal’s Beef Carpaccio with Beetroot and Fennel

Taken from Donal Skehan Homecooked – don’t miss his Food Photography in Ballymaloe Cookery School on Sunday at 3pm.

Serves 6-8

2 tbsp oil, for frying
900g beef fillet, trimmed
4 tsp coriander seeds
2 tbsp finely chopped rosemary leaves
50g Parmesan cheese shavings, to garnish

For the beetroot and fennel
675g raw baby beetroots
3 tbsp olive oil
4 tbsp balsamic vinegar
Sea salt and ground black pepper
1 small fennel bulb, very thinly sliced
50g watercress, well picked over
1 tbsp extra virgin olive oil
½ lemon

For the horseradish dressing
4 tbsp grated or creamed horseradish
100g crème fraiche
75ml single cream
2 tbsp snipped chives

Preheat the oven to 220C (425F), gas mark 7. Remove the beef from the fridge 30 minutes before you intend to use it to allow it to come back to room temperature.
Scrub the beetroots, then trim off the tops. Pat dry with kitchen paper. Place in a roasting tin and drizzle over the olive oil and balsamic vinegar. Season with sea salt and ground black pepper, then cover with foil and roast for 20-30 minutes until tender. They are done when you can pierce them easily with a sharp knife. Leave to cool, then cut each beetroot in half and toss back into the cooking juices to keep them moist.
Smash the coriander seeds in a pestle and mortar until roughly ground and then sprinkle on to a board with the rosemary and half a teaspoon each of salt and pepper. Mix together and then roll the beef all over it, pressing onto the meat to encrust it.
Heat the oil in a large frying pan over a medium-high heat until it is smoking hot. Add the meat to the pan and sear for about 6 minutes until well browned all over and slightly crisp, turning regularly. Remove from the heat and leave to rest on a board, uncovered for at least 20 minutes.
Meanwhile, make the horseradish dressing. Place the horseradish, crème fraiche, cream and chives in a bowl and mix well to combine, then season to taste. Add a few tablespoons of water to loosen the sauce, if needed.
When the beef has rested, slice it as thinly as you can (see the freezing suggestion in the recipe introduction) and arrange in an overlapping layer on large plates. Scatter over the roasted beetroots and drizzle some of the beetroot cooking juices on top, then dribble over the dressing.
Dress the fennel and watercress with the extra virgin olive oil. Squeeze over lemon juice and then scatter the salad over the finished plates. Garnish with the Parmesan shavings, a good dollop of crème fraiche and add a grinding of black pepper to serve.

Raspberry Macaroon Tart

Taken from Lilly Higgins – Make Bake Love

Serves 8-10

This is a lovely light tropical tart. The lime zest in the coconut topping is fresh and summery. It’s so easy to make and is a great recipe for kids to help with. You can leave out the lime zest and jam if you like and drizzle the top with melted chocolate instead.

For the base
75 g caster sugar
50 g butter, softened
1 egg yolk
90 g plain flour
½ teaspoon baking powder
200 g raspberry jam

For the topping
2 eggs
60 g caster sugar
Zest of 1 lime
160 g desiccated coconut
20 g flaked almonds

Preheat the oven to 180°C. Butter and flour a 28 cm loose-bottomed tart tin.

Cream the sugar, butter and egg yolk together in a bowl until light and fluffy. Sieve the flour and baking powder into the bowl and stir until the mixture clumps together and resembles breadcrumbs. Press into the base of the tin with floured fingers. Spread the base with the jam.

To make the topping, lightly beat the eggs and sugar together to combine. Fold in the lime zest and coconut. Spread the topping over the jam. Sprinkle with the almond flakes and press down gently.

Bake for 30 minutes, or until slightly browning and golden. Cool in the tin for a few minutes before turning out onto a serving plate.

Hot Tips
Ballycotton is buzzing with excitement. The Mary Standford Lifeboat has returned to Ballycotton for restoration after 78 years. Cor Cois Farraige Choral Group are holding a fundraising concert in Garryvoe Hotel on Sunday 25th May, to raise money so the renovation work can begin – Tickets for sale on the night.

A date to keep free for your diary;
Sheridans Irish Food Festival continues to gather momentum every year. This year’s event is on Sunday 25th May in Pottlereagh, close to Kells, Co Meath. Meet many of the real Irish producers in a beautiful rural setting with a fun and informal ambiance – not to be missed.
For a full schedule of events www.sheridanscheesemongers.com

Categories: Darinas Blog

Have you noticed how Britain's best food has now become affordable?

Guardian Food Blog - Fri, 05/16/2014 - 10:39
Where foodies once used to salivate at the idea of spending hundreds of pounds on an elite dining experience, some of the best eating these days is to be done on the cheap

Tony Naylor: Britain's best budget eats

It is a remote possibility. I haven't murdered anyone (yet) and Britain doesn't have the death penalty. However, if I ever end up on death row, I will be a cheap date. At one time, any - cough! - "foodie" would have demanded a gilt-edged carte of scallops, foie gras and Château Lafite for their final meal (reading the Guardian's Last Bites series, a preference for lobster and champagne persists among certain top chefs). But in those idle moments when I start compiling an exit menu, I increasingly find myself talking about food that while extraordinary is also easily accessible.

It changes daily if not hourly, but, right now, if I had to choose my final feed I would take as my starter the extraordinary tamarind-laced bhel from Neasden's Shayona; followed by a 10 megaton beef-bomb from Brighton burger aces Troll's Pantry, with a portion of chips from Patty Smith's in Leeds. All savoured, rather than washed-down, with a bottle of Nøgne Ø's outstanding IPA. For dessert? A pastel de nata from Norfolk Street Bakery in Cambridge and a flat white from Manchester's North Tea Power. Total cost? Around £22. I would die with staggering flavours lingering in my mind.

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Fight Back Friday May 16th

Food Renegade - Fri, 05/16/2014 - 04:31

Welcome to another Fight Back Friday! Today we are bringing together another collection of recipes, tips, anecdotes, and testimonies from members of the Real Food Revolution.

Who are they? Why, they’re the Food Renegades. You know who you are — lovers of SOLE (Sustainable, Organic, Local, and Ethical) food, traditional food, primal food, REAL food, the list goes on. I believe that by joining together, our influence can grow, and we can change the way America (and the industrialized world) eats!

So, let’s have some fun.

If you want to participate but aren’t sure how, please read these guidelines for how Fight Back Fridays will work.

Please be courteous and use your BEST blog carnival manners! In the very least, that means remember the two most important things you can do:

  1. Share a relevant post from your blog with us using the McLinky Widget below (don’t just link to your blog’s home page).
  2. In your post, be sure to link back to this post (not the Food Renegade home page) so that your readers can have access to all the information and encouragement we’ll be sharing.

Please also feel free to make use of any of the banners below by saving the image to your desktop then uploading it to your own server. (You don’t have to use them, but they’re there for you!)

If you don’t have a blog but are interested in joining the conversation, you can leave your comments below!

I can’t wait to see what you all share!

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Can making your wine listen to music improve its flavour?

Guardian Food Blog - Thu, 05/15/2014 - 11:58
Its the latest bonkers trend to come out of the viticulture industry and although, yes, it's almost certainly nonsense, it's no stranger than a lot of ideas kicking around in the wine world

What would happen if you took a bottle of wine out of the cupboard and, before drinking it, made it "listen" to your iPod for a couple of days?

A bodega in Murcia, Southern Spain, has decided to find out. The tasting notes for Barahonda's "59h 35m 3s" report that it's made from Monastrell, Petit Verdot and Cabernet Sauvignon grapes. It spent 10 months being aged in American and French oak. And, after bottling, it was played a selection of music for 59 hours, 35 minutes and three seconds.

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