HomeArticles Posted by Conor Bofin

Author: Conor Bofin

Lamb Chump with Cumin (13 of 13)Working in an office, as I do, I observe all kinds of hierarchies. There is the obvious boss, manager, worker that has stood the test of time in most organisations. In this digital age, there is the techno pyramid, with a black clad Head of IT ruling supreme, the workings of the organisation totally dependant on him and his code punching underlings. Outriders to these are the maverick rainmakers. These are guys who write their own rules. They can afford to ignore corporate standards, run up big expenses and never work on Fridays. They bring in business and can do pretty much as they please. While they bring in the business, they don’t bring in their lunch so we can forget them for this exercise.

Duck with mango sauce (8 of 9)I’m a sucker for fruit. I love the taste that makes me feel so alive and that feeling of fresh fruit juice, dribbling through my unkempt beard. One of my absolute favourites is mango. Living here in Ireland, I don’t get that feeling too often as we tend to get a pretty poor substitute for the real thing. The supermarkets conspire with international fruit companies to supply what is oft referred to as ‘market appropriate produce’ to different countries. They also charge ‘what the market will bear’ when setting prices. Hence, we in Ireland end up with mangos that would be more use in a civil disturbance than they are as a fresh fruit. I believe that we overpay for the privilege too. 

Spotted DogThere are many ‘versions’ of the story of St. Patrick. Given the time of year, I thought I should clarify the situation and give you the cold hard facts about the man. The first thing we know is that he was Welsh. This we know by the type of crosier he carried. There are rumours that he might have been a Scotsman but any sheep farmer knows that the Scottish crozier has a very different head to the Welsh. Scottish sheep have a thicker necks than Welsh and as a result, the Scottish crozier has a more open crook, making it useless for snake scooping. St. Patrick hunted snakes with the aid of a dalmatian hound. In fact, the great Irish patron saint named one of the three (for there are only three) traditional Irish foods after the dog.

Beef Short Ribs with Anise (7 of 9)Around these parts, having one’s cake and eating it is deemed not to be possible. The same goes in Italy where they say “Volere la botte piena e la moglie ubriaca” – to want the barrel full and the wife drunk. In Hungary, they say “Egy fenékkel nem lehet két lovat megülni” – It is impossible to ride two horses with one butt. I take issue with this defeatism. You can have the best of both worlds, if beef short ribs with a little Oriental twist is your thing. 

Daub of Beef (3 of 10)The very mention of the ‘Last Chance Saloon’ brings up imagery of gnarled and grizzled old men leaning their heavy elbows on the greasy bar of despair as they reflect on wasted lives and opportunity forgone. Thankfully, I’m not one of those, at least not yet. There is a double whammy of last chance about this recipe all the same. But, that’s no reason to not cook it. (That was a double negative about a double whammy BTW.)

Featherblade steak (2 of 9)Steak night is a great concept. Particularly if one can get one’s hands on top quality meat. We are lucky in that respect. But, steak night would be no fun if we just cooked and ate a steak. We needed a bit of experimentation as we did with part 1. For part 2, we decided to check out the merits of Feather Blade steak both flash fried and sous vide. 

Monkfish with red peppercorn sauce (1 of 8)

This is one for the men only. Ladies, while I like having you here and enjoy your company, this is an all male zone today. Now, before you start chaining yourselves to the oven door, this is for your benefit. I’m giving the lads a bit of advice about how to redeem themselves after they forget to do something important. So, girls, be off with you. Lads, read on…..

Rib eye with bone marrow (6 of 9)We decided to have a themed dinner during the week. Hence, Steak Night was invented. However, there is no point in just cooking some steak. I needed to do something a little different. I got to wondering what I could do to add an additional belt of flavour to some already tasty dry aged rib eye steaks. The first thing to do is to make a tasty sauce using five ingredients – Wine (of course), concentrated beef stock, shallots, salt and pepper.  So what, I hear you say, you’ve made that sauce before. And your’e right. But, what about adding some bone marrow to the mix? Will that give things the hit I think they need?

 

Americans, you have lost your way. Dark forces have taken over your once great land. The US of A has fallen foul of deception and now operates to low, low standards. This is not an alternative fact. This is reality and you had better get used to it. Yes, Americans, by and large, you no longer make your own Mac ‘n’ Cheese! You buy packets of stuff and reconstitute it. Revitalising the constitution is something that you may have to do very soon. So keep your reconstituting for matters political. Keep it out of the kitchen. 

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