Slow-Cooked Pork Cheeks In Apple Sauce
I’m under-selling this recipe by describing it simply by its ingredients and method of cooking, but I can’t really call it “eat with a spoon pork dish that will warm you from the inside out”, can I? It is however the perfect antidote to Storm Rachel. I first made a variation of meat cooked in an apple sauce when I was 14. We had a French Appreciation Day in school and I volunteered to cook a dish to serve to students and staff. After doing some research, I decided to cook Poulet A La Normande which meant I got to raid the drinks cabinet for calvados and use cider in…
Bacon ribs don’t seem to be as popular in modern Ireland as they were in my Grandad’s youth. He likes his bacon ribs boiled with cabbage until both are tender, then served with a pile of buttery mashed potatoes. Ribs were far cheaper to buy 80 odd years ago than they are now but they are still a frugal cut of bacon to enjoy for a family meal. Mam remembers this dish being prepared as she was growing up (Grandad will turn 99 this year, Mam obviously is an awful lot younger!). She absolutely detested it, she said that the smell of the boiling cabbage would linger in the hall…
Traditional Irish Food
There is quiet efficiency and frugality in traditional Irish food. Today, after a break of a couple of months, I indulged my yearning for food that cherished my sense of belonging, of home, of heritage.
Yellow Sticker Dinner
I won’t bore you with the details. I have been reverting to the yellow sticker section of the local Supermarket for meals more often than usual. Today’s yellow sticker dinner has been brought to you courtesy of various yellow stickers and a jar of chilli jelly that I picked up at Bloom on Sunday. A dinner which fed the five of us well. The pictures are to feed one person but the quantities and prices listed are for all the family.