November, 2014 | One Man's Meat

The best breakfast on these islands – Wild smoked salmon, poached eggs and potato cakes.

Around these parts, one hears tell of “The Full Irish” when describing the perfect breakfast. For those of you not in the know, the Full Irish consists of two rashers of bacon, two sausages, two eggs, two pieces of black pudding and two of white pudding, tomato, mushroom, baked beans and a couple of slices of toast. Everything bar the beans and toast gets fried in oil. It really is a case of heart clogging quantity over quality. Nothing better after a night on the beer. The perfect hangover cure, they say.

29th November 2014

Conor Bofin

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Cod and Oriental(ish) Sauce

I wanted to cook something Oriental. I had a yearning for something hot and spicy. My issue was I had two pieces of cod to cook. So I decided to try a little experiment and to cook something Oriental(ish). That is something using Oriental and Western ingredients cooked in a Western(ish) way. If the dish were a person, we would refer to it as being of mixed race. That is if it is currently politically correct (fashionable) to use such terms.

25th November 2014

Conor Bofin

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Beef Short Ribs and Bad Acting by the Futcher

When I had my recent poor experience of trying to buy some lamb shanks, I thought it was an isolated incident. However, I was wrong. There is an oft used expression in marketing circles. That phrase is ‘Retail Theatre’. You know the sort of stuff; a rotund, jolly looking chap carrying freshly baked bread on a tray above his head or the vegetable aisles that look similar to a Shakespearian street scene. I am all in favour of a bit of the theatrical when I’m out and about buying the staples. But, when style pushes a knife through the arras and kills substance as effectively as Hamlet saw off Polonius, It’s time for me to take to the stage.

18th November 2014

Conor Bofin

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Chocolate Fondant, scoff it if you can!

“You never do desserts.” came the criticism. This was not friendly, constructive comment. It was said through sneering lips. As much as to say “Any fool can roast a leg of lamb or fry a pork chop. But, it takes real talent to cook a dessert.” That got me thinking. No, I don’t do a lot of desserts. That doesn’t mean I can’t. It just means I don’t. But, I could not let the scoffing criticism go. I started looking at puddings and confections.

11th November 2014

Conor Bofin

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Lamb Shank and Bean Casserole – Failing to Impress the Diners.

I’m a positive person who looks on the bright side whenever there is an opportunity. I don’t often set out to write about failure. I do take a bit of pride in what I do. Even though my inclination is to hide my light under a bushel, I really hate to leave you unimpressed.