The Irish call it jam. The Americans call it jelly. Either way, we all love it, but did you know? The making of jam and jelly probably began centuries ago in the Middle Eastern countries, where sugar cane grew naturally It is believed that the returning Crusaders first introduced jam and jelly to Europe. … Read more…
Chocolate and Beetroot Cake 50g (2oz) cocoa powder (We like Cocoa Bean Company) 175g (6oz) plain flour 1½tsp baking powder 200g (7oz) caster sugar 250g cooked beetroot 3 medium eggs 200ml (7fl oz) sunflower oil 100g (3½oz) dark chocolate, finely chopped icing sugar to dust Preheat the oven to Gas 4, 180°C, fan160°C. Grease … Read more…
Ask any Irish person if they like crisp sandwiches and I would bet my house that they would all answer with a resounding Yes! There’s something about the crunch of savoury crisps married with soft bread and a smear of Irish butter that just feels like the ultimate soul food for the Celt. Opinion … Read more…
It’s been one of the most important times in the year for Irish food producers. The Blas na hEireann Irish Food Awards were held at the Dingle Food Festival in Kerry on the first weekend in October. The pretty town was thronged with stalls and displays for the thousands of foodies who descend on it. … Read more…
He owns a string of award-winning restaurants in New York City and last night, the King of Hospitality, Danny Meyer was Guest of Honour at the latest Creative Minds event in the US Ambassador’s Residence in Ireland. Ambassador Kevin F O’Malley invited him over to talk to a group of two hundred people about … Read more…
It was invented by a Joe Sheridan in Foynes in the West of Ireland in the 1930s, as a way to liven up air passengers who had just spent 24 hours crossing the Atlantic. The cream floating on the top was meant to mimic Guinness. Adding sugar helps the cream to float. (It makes the … Read more…
This is as traditional as it gets. It’s a simple marriage of lamb, potatoes, carrots and onions. The trick is to slow-cook and let all the ingredients get to know each other. You can add celery or leave it out. It tastes even better the next day and freezes brilliantly, so why not make double? … Read more…
Harnett’s Oils will feature in our Flavor Boxes. They’re famous for their award-winning Rapeseed and Hemp which is grown and produced on their land in Waringstown. We had a Q + A with Jane Harnett as she was busy bottling the new season’s ranges. ITC: Which is your most popular oil and why? Jane: … Read more…