Smoked salmon pasta with Kalamata olives, spring greens, and vine tomato

Thu, Jan 22, 2009

Irish smoked salmon is without doubt one of the world’s great foods. Being the most westerly country in Europe gives Ireland the perfect environment for producing this versatile delicacy. Salmon has been smoked for centuries in Ireland using methods and secrets which have been passed down through the generations. The texture and taste of Irish smoked salmon is particularly good due to that extra bit of work the king of fish has to put in around our rugged and unpolluted west coast. Smoked salmon is rightfully considered an expensive food, but when used as an addition to pasta the smoked flavour carries brilliantly. This means that a small amount of salmon can go a long way. Another great benefit to eating smoked salmon is the fact that the oils of the salmon which are high in omega 3 remain very well preserved. Coupled with a healthy selection of spring leaves, this dish makes a well balanced main meal of the day.

This recipe comes courtesy of Oscar’s restaurant. Images courtesy of www.foodandwinephotography.com

Local produce — local markets

Tue, Dec 30, 2008

As we have all painfully observed over recent weeks the consequences when large scale food production goes wrong can be disastrous. We cannot survive without these big companies, however it is well worth while supporting small local producers. During 2008 we saw the birth of some great farmers’ markets in Claregalway, Moycullen, and Oranmore. As a regular in the Oranmore Market, I have seen the build-up of regular customers and it is now part of many people’s weekly shopping.

Get cheesy

Tue, Dec 30, 2008

Put Irish farmhouse cheese on the menu next year with these great recipe ideas from Bord Bia.

Dinner parties, the easy way

Thu, Dec 18, 2008

There are many ways to reduce the stress associated with organising a dinner party for friends. You could ask your guests to bring dessert or starters instead of wine; you can cook the main course the day before if it is the type of dish that benefits from 24 hours in the fridge, eg, chilli dishes, curry dishes, or many types of casseroles. There is, however, an even easier way to remove the hassle, and that is to rent a cook for the night. Rentacook.ie was recently launched in Galway; it is the website for a business owned and run by Patricia Begley who has been providing a personal catering service for small to medium sized parties over the last few years.

Go online for the tastiest turkey

Thu, Dec 18, 2008

Food safety promotion group safefood has launched new guidelines on cooking times for a safe and tasty turkey, with turkey cooking time calculator available online or via text to ensure your festive dinner is roasted to perfection.

Christmas planning

Thu, Nov 27, 2008

There are many things that are synonymous with Christmas and one of them is stress. To eliminate some of this stress there are a few things you can do now to help to guarantee a calm and relaxed day. Firstly, plan the menu for the day now, and in order to do that ask the family what they want to eat. If nobody wants turkey then don’t bother with one; there are loads of exotic alternatives such as goose, duck, leg of lamb, fillet steak, venison, lobsters, scallops, and do not forget the great taste of a top class free range chicken, properly roasted, it is wonderful.

Take the stress out of Christmas at An Fuarán, Moycullen

Thu, Nov 27, 2008

When it comes to food, drink and entertainment this Christmas, the businesses at An Fuarán, Moycullen, are on hand to make sure your life is as stress free as possible.

Have you still not booked your Christmas party and are worried you’ve left it too late? Give the Forge bar and eatery a call on (091) 868944. The Forge, which is always open for a wholesome and hearty breakfast, lunch, or dinner, also provides great entertainment every Saturday and Sunday night. So if it’s a bit of craic you’re after to lighten the mood, then visit The Forge this Christmas.

Good things on offer in Westside

Thu, Nov 20, 2008

I called into Martin Divilly's butcher's shop in Westside and picked out some treats from their quite amazing selection. They have practically every meat type available that you can think of, and of course much of their focus is on providing meat that is prepped and ready for the oven. I sampled some of the stir fries selection and can recommend the Hong Kong stir fry made with round steak, the Piri Piri stir fry made with pork, and the Mexican stir fry made with chicken. Perhaps the handiest way to cook them is to just pop it in the oven for 15/20 minutes and serve.

Get cooking...

Thu, Nov 20, 2008

Warm up your winter evenings with this hearty and delicious dish from Oscar’s restaurant.

Mop up free radicals with super juice at Evergreen

Thu, Nov 20, 2008

CherryActive, a tasty new drink which is super-rich in antioxidants, is now available at Evergreen branches in Galway.

The rich juice concentrate offers the antioxidant equivalent of 20 portions of fruit in just one glass.

Lunch on a Budget

Thu, Nov 06, 2008

Prices of houses are falling, prices of cars and vans are being slashed, and there are sales and special offers everywhere, so why are we not seeing any drops in the price of food to go? For ages I have felt that €4.40+ for a regular sandwich is outrageous and in these times of belt tightening many people do not have that kind of money to spend on what is only a snack.

Warm Asian tuna salad with pickled ginger and fresh coriander, served with sushi rice

Thu, Nov 06, 2008

This delicious salad comes from Kylemore as part of its Healthy Heart Month promotion. Fresh tuna is rich in omega-3 fatty acids, offering a boost to heart health as well as improving concentration and memory.

Abalone comes to Abalone

Thu, Oct 30, 2008

It is no secret that Abalone restaurant in Dominick Street is one of my favourite restaurants, so I was very happy to accept an invitation from the chef proprietor, Alan Williams, to taste his first ever delivery of fresh abalone. What makes this fresh abalone really special is that it is 100 per cent Irish produced. It comes from Cape Clear, and if you are an avid watcher of RTE you may have seen a documentary showing how the owner Martin O’Mealoid was bringing his live abalone to the kitchens of two of the most famous eateries in London, The Dorchester and that coolest of cool sushi restaurant, Nobu.

Blackberry and apple crumble with Coole Swan Anglaise

Thu, Oct 30, 2008

This delicious dessert from Coole Swan is the perfect pudding for winter evenings.

Bits, bites, and bargains

Thu, Oct 23, 2008

This week is a collection of foodie comments and news that may be of interest.

Pork and Bramley bake

Thu, Oct 23, 2008

This one-pot supper is perfect for families. The magical combination of pork and Bramley apples turns a simple supper into a real treat. Plus, using only one pot reduces the washing up, so everyone should be happy!

Eating out — an alternative proposal

Thu, Oct 16, 2008

I was invited to a fundraising dinner in a friend’s house recently and, not knowing quite what to expect, was amazed to see how someone’s house could be transformed into a lovely dining environment. I believe that it could be a way for people to enjoy good food at much less than restaurant prices and a great way to meet people. My hypothesis is this — why are restaurants charging the prices they are? High rent, high rent, and high rent and this is why they need two and three sittings on a night. So what could be possible if you had no rent to pay? You could charge prices that lots of people who do not eat out would find very attractive. This could be done by a couple of people who can have a flair for cooking, have a spacious home, and like to entertain people.

Chocolate meringues

Thu, Oct 16, 2008

This delicious meringue recipe comes from Clodagh McKenna, the face of Aga in Ireland.

Falafel — really good fast food

Thu, Oct 09, 2008

You have possibly seen the falafel stall at our Galway markets; Oranmore, Moycullen, and Galway city. You will also see it at most music festivals and you may even see it on some TV and film sets. You may have seen it and passed by, wondering what exactly it is, and would I like it?

Lentil sausage stew

Thu, Oct 09, 2008

This very easy recipe mixes traditional comfort food with heart-healthy lentils, the perfect combination for a warming dinner on winter evenings.

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