Fifty inspiring recipes feature beef, lamb, pork, poultry, game, and dishes using cured, spiced and smoked meats. Contains details of customs, folklore and regional food traditions.
Category: Food and Drink
Series:
Best of Irish
Meat has been central to Irish food culture for thousands of years. These fifty inspiring recipes feature beef, lamb, pork, poultry, game, and dishes using cured, spiced and smoked meats. There are traditional dishes such as Irish stew, Michaelmas roast goose, Bacon and cabbage; local specialities like Cork crubeens and Dingle pies. Recipes from leading Irish chefs put a modern twist on traditional dishes: Roast loin of farmed boar stuffed with poitín-soaked prunes and black-pudding mash, Beef and oyster pies with stout, Air-dried Connemara lamb with wild Irish salad, Beef fillet baked in a turf crust, Roast haunch of venison with rowan jelly.
Details of customs, folklore and Irish regional food traditions provide a fascinating background to the recipes.
Biddy White Lennon was a noted cook and personality, familiar to many people as Maggie from The Riordans. She was a founder member and Chairwoman of the Irish Food Writers Guild as well as editor and food writer of Irish Home Diary and wrote regularly for Food and Wine Magazine.
As a judge on The Great Irish Bake-Off, Biddy displayed her passion for great food that can be cooked by ordinary people in their own homes. Biddy died in 2017.
'the recipes are varied and interesting, featuring such traditional stuff as wine and sausages as well as lamb's hearts in red wine and rabbit stew, which may once have been run-of-the-mill but are now not so common.'
'Her recipes are steeped in tradition and interspersed with socio-historical nuggets.'
