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May 2015

Pigs head terrineMy butcher friend James takes some pleasure out of things that make others a bit squeamish. He regaled me with tales of tying a piece of string to the ear of a pig’s head, displayed in their shop window. The grown men behind the counter, taking great sport out of frightening both young and old with a wiggling ear. While chatting, I regaled James with tales of my recent pigs trotter adventures. He asked me if I had ever cooked a pig’s head.

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Ethical pork belly (1 of 1)What’s a guy to do? When you are buying a big piece of pork from a nice woman, you really can’t come out with stuff like “That’s a very nice belly you have there, my dear.” In fact, you need to be very careful how you refer to the big, attractive, fat laden hunk of meat. So, when Ety from Ethical Pork sold me the fattiest, tastiest, porkiest piece of pork I have ever seen, I really had to be on my best behaviour. 

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Seafood Squid Ink Pasta (10 of 10)OK, it’s dark. But, that doesn’t make it a dark secret, per se. In fact, it’s just dark. There really is no secret about it. I could have gone down a “My Dark Past” route with this. But, Michael Jackson cornered that particular market a while ago. I could have suggested that the squid was caught in the Dark Net but, the Dark Net is not a place in which any of us want to get caught. So, I went with Dark Secret. 

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Lamb shoulder sous vide (6 of 7)When I was a very young lad, we holidayed on Valentia Island, just off the Kerry coast. I still have memories of seeing a sow and her numerous porky offspring resting in the kitchen of a farmhouse. At the time, I didn’t think much about it. On reflection, they were much simpler times and we kids were happy sleeping three to a bed in our holiday home. There was no internet, no television, one channel on the radio and only a small river to amuse us children.

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Kung Pao Chicken (14 of 14)I have cooked Kung Pao Chicken previously. I have even shared the results of one venture here. There seem to be more versions and variations on the Kung Pao theme than there are woks in Schezwan Provence. So, I thought it safe to post a different version for your delight. This one leans towards the rising sun (It comes up in the East around here). It favours more of the ‘authentic’ than other versions around the place and it is truly fantastic and tasty.

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Chicken and Sobrasada Casserole (12 of 12)Those of you who know me reasonably well know that I do a bit of cycling. Some who know me better would also be aware that I am generally bright spirited and positive in my approach to living. Only those of ye that know me very, very well would also know that I do suffer occasionally from visits by the ‘Black Dog’ of depression.

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CrubeensI have been keen to post the photo above. It was taken, on 35mm, by my late father, in 1967 while we were at Puck Fair in Killorglin, Co. Kerry. The picture of a ’67 food truck gives a great insight into Irish life at the time. The typography tells me that Fish and Chips was the lead offer. Crubeens were a staple and Hamburgers were something pretty exotic. I had never cooked crubeens. Oh, they are pigs feet, for those of you not in the know. So, when Ety from Ethical Pork offered me a few, I knew I could redress the situation and have an excuse to show a wonderful bit of Irish social history from almost 50 years ago.

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Pheasant with LeeksWe are a frugal enough lot. We have always tried to be practical but not at the expense of acceptable comfort. For example, we don’t buy the luxury quilted, balsam infused toilet tissues. Nor do we go with squares of old newspaper hanging from a string. We try to maintain a balance between raw practicality and the better things in life. If one overindulges in such luxuries as quilted toilet tissue, they become the norm and any change in financial circumstances can come as an uncomfortable shock to the system. Having said that, in recent times, we do find ourselves having more meals for two as family spread their wings and abandon us on weekends. The thought of cooking pheasant for six or eight brings a lump to my throat. But, when it’s just the Wife and I dining, it’s game on (pun intended). 

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French Onion Soup (15 of 17)Totally authentic, as long as you ignore what many French people say about the base, that is. The majority of French (and other) chefs will gasp a collective “Mon Dieu” and insist on “de bouillon de bœuf”. Beef stock to you and me. What do they know? I know best. I used chicken stock and my reasoning is pretty sound. 

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