Tag: food

Irish Soda Bread from Aghadoe Heights, Killarney, Co. Kerry

Leave a comment

I absolutely love freshly baked, still warm, soda bread with a chunk of cheese or a bowl of piping hot soup. Thankfully Irish soda bread is really easy to make. Seriously, you can make it daily if you have to. And go wild, throw some grated cheese in there, or some raisins. For purists, this fabulous recipe comes from our friends at Aghadoe Heights, a five-star hotel with an outstanding restaurant in Killarney, County Kerry.

Ingredients: 

  • 1 ¾ cups (265g/9oz) whole wheat flour ( fine or coarsely ground ).
  • 1 ¾ cups (265g/9oz) all- purpose flour .
  • 1 teaspoon salt.
  • 1 teaspoon baking soda.
  • 2 tablespoons (30g/1oz) butter , cold
  • 1 egg.
  • 1 2/3 cups (400ml) buttermilk.
  • 1 tablespoon oats.

Method: 

  1. Preheat the oven to 425 F (215 C)
  2. Mix Together the flours, salt, and baking soda in a large bowl. Add the butter and rub into the flour mixture with your fingertips until it resembles bread crumbs.
  3. In a separate jug ,whisk the egg and buttermilk together.
  4. Make a well in the center of the dry ingredients and pour 3/4 of the liquid into the flour mixture.
  5. Using an open hand and liquid together to a loose dough. The dough should be quite soft, but not too sticky. You will know then if it needs more of the liquids. Flour in different places reacts differently to added liquid
  6. Turn onto a floured work surface and gently bring the dough together into a round about 1 1/2inches (4 cm) thick (8 inches by 8 inches).
  7. Place on a baking sheet dusted well with flour.
  8. Score the bread by blessing it with a deep cross on top. Poke a hole in the 4 corners of the bread.
  9. Glaze the bread with the leftover bit of buttermilk in your jug and dust the top with rolled oats.
  10. Bake for 15 min. then turn down the oven to 400 F(200C) and bake for 30 min. more. When done, the loaf will sound hallow when tapped on the bottom.
  11. Remove from the baking sheet and place on a wire rack to cool.


Authentic Shepherd’s Pie for St. Patrick’s Day

Leave a comment

As I write, St. Patrick’s Day is but a week away and Irish fare is top of mind. This is the perfect time for me to share our recipe for Shepherd’s Pie, which is enjoyed as much in Britain as it is in the Emerald Isle. Shepherd’s Pie is the ultimate comfort food and great for serving at large gatherings as it can be prepared ahead of time.

Don’t be put off by the long list of ingredients. Do your mise-en-place (prep) and everything comes together quite quickly. Rather than regular mashed potatoes with milk and butter, indulge yourself by adding the egg yolks and cream. You’re worth it.

Remember that Shepherd’s Pie is made with lamb; it is the sheep herder’s pie after all. Use beef, and you have a Cottage Pie, so called because the mashed potato topping is supposed to represent shingles from a cottage roof.

Proper Shepherd’s Pie

INGREDIENTS

  • 2 tablespoons olive oil
  • 1 large onion, peeled and finely chopped
  • 1 large carrot, finely chopped
  • 2 pounds ground lamb
  • 1 sprig rosemary, finely chopped or 1 teaspoon dried rosemary
  • 1 sprig thyme, finely chopped or 1 teaspoon dried thyme
  • 2 garlic cloves, peeled and finely chopped
  • ½ cup red wine
  • 1 tablespoon Worcestershire sauce (or more to taste)
  • 2 tablespoons tomato paste
  • 1 ¼ cups chicken stock
  • 1 cup frozen peas
  • Salt & Pepper
  • 1 batch of mashed potatoes (see below)
  • About 6 tablespoons of Cheddar or Parmesan cheese (I like Parm, which is not traditional, but Irish Cheddar would be a nice touch)
  • 1 tablespoon finely chopped chives or parsley

METHOD

  1. Sauté onion and carrots in olive oil on low until very soft.
  2. Turn the heat to high, add the lamb and quickly brown .
  3. Add rosemary, thyme and garlic. Stir quickly.
  4. Add red wine and deglaze.
  5. Add Worcestershire sauce and tomato puree. Stir.
  6. Add chicken stock and frozen peas.
  7. Simmer for 20 to 30 minutes until liquid but not runny.
  8. Season with salt and pepper. Add more Worcestershire sauce if necessary.
  9. Put the filling in a large pie dish,
  10. Scoop or pipe the potatoes on top.
  11. Sprinkle with cheese and chives or parsley.
  12.  Bake at 375 degrees for about 30 minutes, until golden on top.

The Best Mashed Potatoes for Pie Toppings

INGREDIENTS

  • 2.5 pounds creamer potatoes, peeled and cut into chunks
  • 4 tablespoons butter
  • ¼ cup heavy cream
  • 4 tablespoons butter
  • 2 egg yolks
  • Salt and pepper to taste

METHOD

  1. Boil the potatoes until soft. Drain immediately.
  2. While the potatoes are still hot, add the butter and mash. We recommend using an electric mixer for smoother potatoes.
  3. Add the cream, then the egg yolks. Mix well.  
  4. Season with salt and pepper.

Navigate the Culinary Crossroads: 10 Strategies for Nourishing Travel

Leave a comment

Frequent travelers face a unique dietary challenge: navigating a landscape often dominated by convenience and indulgence. Airports overflow with sugary temptations, hotel breakfasts skew towards processed pastries, and hectic schedules tempt hurried, unhealthy choices. Yet, nourishing sustenance is essential for maintaining energy, focus, and overall well-being on the road. Fret not, intrepid explorer! By incorporating these ten strategic principles, you can transform travel into an opportunity for culinary exploration and mindful, delicious eating.

1. Meticulous Pre-Planning: Avoid succumbing to indecision at mealtimes by diligently planning your culinary journey. Utilize online resources to identify healthy options at airports and research restaurants near your destination. Consider requesting a refrigerator in your hotel room to facilitate the storage of fresh produce and healthy snacks. For extended journeys, explore the availability of special meals on flights, such as vegetarian or low-carb options, to ensure access to nutritious choices.

2. Banish Menu Mayhem: Cultivate a discerning eye when navigating restaurant menus. Employ a mental filter, eliminating dishes laden with excessive cream, fried elements, and cheese. Resist the siren song of calorie-laden indulgences and prioritize dishes featuring whole grains, lean proteins, and abundant vegetables.

3. Embrace the Veggie Vanguard: Let vibrant plant-based options take center stage on your plate. Start your meals with a nutrient-rich salad and actively seek additional vegetable servings throughout your meal. This approach promotes satiety while limiting calorie intake and ensuring a balanced nutritional profile.

4. Elevate Your Carb Choices: Eschew refined carbohydrates in favor of their whole-grain counterparts. Brown rice, quinoa, and barley offer sustained energy, increased fiber intake, and lower calorie content compared to their white counterparts. Enjoy these nutrient-dense options in moderation, pairing them with a variety of colorful vegetables for a satisfying and balanced meal.

5. Pack Your Portable Pantry: Empower yourself with the ability to make healthy choices regardless of external circumstances. Pack a selection of portable, shelf-stable snacks such as almonds, seaweed snacks, lentil chips, hummus, and savory granola. These options provide sustenance during travel stretches and prevent resorting to unhealthy convenience foods.

6. Indulge with Intention: Recognize that occasional indulgence is a natural part of life. When cravings arise, prioritize mindful enjoyment over blind indulgence. Savor a few bites of a desired dish, appreciating its flavor and texture without succumbing to the pressure to finish it all. This approach fosters a balanced and sustainable approach to eating while allowing room for occasional treats.

7. Hydrate Wisely: Amidst the whirlwind of travel, prioritize mindful hydration. Opt for water, unsweetened tea, or black coffee throughout the day, particularly before meals to curb the urge to overeat. Avoid sugary beverages and mixers, which contribute to empty calories and hinder healthy choices.

8. Fuel Your Day Right: Ditch the sugary breakfast routine that sets the stage for energy crashes and unhealthy snacking. Prioritize protein and fiber-rich options such as yogurt parfaits, oatmeal with berries, or eggs with spinach. These choices provide sustained energy, improved focus, and set the tone for a day of healthy eating.

9. Embrace Culinary Simplicity: Opt for dishes featuring simple, recognizable ingredients. Grilled fish, chicken, or lean meat paired with a medley of roasted vegetables offer a balanced and satisfying meal, free from the potential hidden sugars and excessive sodium often found in complex dishes. This approach promotes mindful eating and avoids unnecessary dietary pitfalls.

10. Prioritize Restful Rejuvenation: Recognize the crucial link between sleep and mindful eating. Prioritize restful sleep by avoiding caffeine after midday, opting for light dinners, and creating a relaxing bedtime routine. A well-rested body makes more balanced food choices and exhibits greater self-control, empowering you to navigate the culinary crossroads with confidence.

By incorporating these ten principles, you can transform travel into an opportunity for culinary exploration and mindful nourishment. Remember, healthy eating on the road is not about deprivation, but about making informed choices and embracing the journey towards a balanced and vibrant relationship with food. Bon voyage!

Mediterranean Tuna Salad With Peppers

Leave a comment

This Mediterranean-inspired tuna salad tastes lighter and fresher than the mayonnaise-laden version. The peppers and parsley add a good dose of vitamin C, while the celery provides more crunch for good measure. I use the Tonnino brand of tuna that comes in a jar. It’s a bit more expensive than the canned variety, but the quality is better.

Serve the tuna salad on a bed of organic greens, with crusty bread, or pasta.

As a big proponent of the Mediterranean Diet, I am working my way through the New York Times collection of recipes dedicated to that lifestyle. Usually, I change recipes but not this one. It is perfect as is.

Ingredients

Yield: 4 servings

  • 1 red, yellow or orange bell pepper, thinly sliced
  • 1 hot green chile, such as serrano, seeded and thinly sliced
  • 1 ½ tablespoons sherry or red wine vinegar
  • Salt and black pepper
  • 2 celery stalks
  • 2 (5-ounce) cans or 1 (7- to 8-ounce) jar tuna packed in olive oil. (Sometimes I use 2 jars…)
  • ¼ cup fresh flat-leaf parsley leaves, coarsely chopped

Method

Toss the pepper and the chile with the vinegar and a big punch of salt in a large bowl. Let sit for 10 minutes. Meanwhile cut the celery into ¼-inch dice.

Add the celery, tuna with all of its oil and chopped parsley to the peppers. Toss until the tuna flakes into bite-size pieces and everything is well mixed, then season to taste with salt and pepper. Serve immediately or refrigerate in an airtight container for up to 2 days.