Author: rercy
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It’s goodbye from me!
Sadly this my last post – boo! I have recently taken on a full-time job on top of my usual art conservation and freelance writing so my work load is full to capacity which means that I can no longer contribute to this awesome site – sniff sniff! It’s a sad ol’ affair because I…
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Recipe: Simple fish pie
Fish pie is one the most delicious dishes ever and the ultimate comfort food. You can make it as heavy and as light as you like and add a variety of fish although properly smoked fish works a treat. If you are not much of a cook and have never made one before this BBC…
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Recipe: Patatas Bravas
I was in The Port House on South William Street over the weekend which is one of my favourite tapas places in the city. They do a delicious dish of Deep fried cubed potatoes served with a selection of sauces for €3.95 each. My favourite is the Patatas Mojo which is potatoes served with a…
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Restaurant review: Dada
When my husband and I got married two years ago we skipped all the engagement ring nonsense and bought these crappy silver wedding rings with the view that we would go to Morocco, pick up two really snazzy rings and take in the exotic sites at the same time. Well, we still haven’t got our…
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Wednesday Wind-down: Tandoori chicken kebabs
I love the East End range of Indian spices which you can pick up from any Asian store. One of my favourites is the Tandoori Masala that has the most pungent aroma. I made this recipe up as I went along and rustled together these Tandoori chicken kebabs last night using the Tandoori masala powder.…
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Japanese food: Still not sold but getting there
Until recently the only Japanese food I tried was sushi and it turned me off the cuisine completely. My friend, who can’t and won’t cook, asked me around for dinner and produced a range of off the shelf sushi. It was a harrowing experience; I felt like one those z list ‘celebrities’ in the jungle…
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Recipe: Homemade Fish and chips – well, just the fish bit
I fancied some classic fish ‘n’ chips but my beloved Burdocks (man they give huge chip portions) was miles away in the big smoke. Stuck up a mountain and with no option but my local chipper which serves up manky muck, I had to rustle up something myself. My local Supervalu was doing a deal…
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Recipes: Blackberry season
The blackberries are out and it’s your chance to get free food. You can use them to make jam, cakes, ice cream, compote, crème brulée, coulis and even tea. You can also use blackberries in savoury sauces. Venison goes well with autumnal purple-red produce and this Pan-fried venison with blackberry sauce is very fast and…
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Mezze recipes, part two
I’m really loving Anissa Helou’s fantastic mezze recipes, as well as the stories on her wonderful blog. She currently has a lovely tale to tell about chocolates made from camel milk. Here’s two more mezze recipes from her excellent book Modern Mezze; check out more of her books here. Mezze are so versatile: they make…
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Mezze recipes, part one
I’ve been watching Jamie Oliver’s New European Series – so far I’ve seen him in Morocco, Spain and, most recently, Greece. This episode was all about simple ingredients simply put together. He went spear fishing, met up with some bee keepers and nibbled on some goats cheese with a Greek Orthodox monk. Some of the…