HomeArticles Posted by Conor Bofin (Page 10)

Author: Conor Bofin

Spiced lamb shank (1 of 1)-2As I was struggling for an original dinner idea, I decided to ask a couple of foodie friends for suggestions. Given that I have cooked lamb shanks every which-way in the last while, when the best idea that emerged from their deliberations was “Why not do a lamb shank?” I wasn’t impressed. However, I hadn’t cooked them sous vide. So the thought arose and it didn’t really inspire me.

Ostrich with armenia cherry sauce (15 of 15)I’m not a head-in-the-sand kind of guy. I was brought up by my fantastic parents to face up to the anguish that life flings our way. When we get grief (the real stuff, not the “somebody stole my parking space” kind), psychologists say that we go through five distinct stages. These stages ware replicated in a lot of my cooking.

Beef and Guinness Stew Vide (17 of 18)I was out for a pint with a couple of friends recently. We were in a bar, on Dublin’s Thomas Street. There were a very few customers and the only action going on was the rhythmic ticking of the clock. As usual, when one is having drink and enjoying the company of Tara Sparling and her persistently patient better half, Mark, everything was good in the world.
Side note on Sparling: I first met Tara at a blog awards ceremony a couple of years ago. She writes about all things books and literary. In my opinion, she is one of the funniest writers around. Check out her blog here

Chicken wiht 40 cloves of garlic (1 of 1)It’s such a wheeze. Blog posting, I mean. All you have to do is have an idea and start typing. Easy. It’s so simple, particularly when you have a dish called Chicken and 40 Cloves of Garlic. It practically writes itself. All you have to do is type out the various ’40’ related ideas that present themselves and fling in a simple recipe. What could be easier?

North African Meatballs (12 of 12)There is something pretty exotic sounding in ‘Tajine Virgin’. Visions of fleeting glances at the desired mysterious, shrouded in veils, on the edge of a Souk, conjure up that feeling of raw animal anticipation. The allure tends to fade a bit as one realises that the virgin is in fact a baldy, past middle-aged man, with a penchant for flinging himself in at the culinary deep end at every opportunity. Having said that, I suspect there are few better ways to consummate your culinary coming of age than to cook this version of North African Meatballs in Spicy Sauce.

Chicken Kiev (11 of 12)

The chicken kiev is of Russian origin. I’m sure the Ukrainian people are not too happy about that. However, I wanted to do an original and I thought the Russian vodka in the shot was appropriate. Sorry, Kiev, if I cause any offence. I could have used a glass of Horilka, a traditional Ukrainian spirit? Matching a dish named for the Ukrainian capital with a Russian vodka is not politically correct in this day and age. But, the kiev has a Russian heritage and that is that.

Pheasant sous vide (5 of 5)If you are one of those people who believe meat comes from the supermarket, I suggest you find something else to read. Unless you happen to be a fan of the Walking Dead and such programming where the content leaves the viewer as zombified as the actors. If you are one such, you might revel in the gore to follow. But, I digress. We are gathered here today to show you how to prepare pheasant for cooking. 

Sous vide beef shins (1 of 3)“57º for 48 Hours. They will be delicious.” Or, so came the casual (too casual as it turned out), throw-away remark. I gave a good bit of thought to what would go nicely with the Beef Shins Sous Vide, over the two days and nights the dinner was cooking. They were going to be epic. I would serve them with a parsnip purée. Beef and parsnip is a match made in heaven. I would make a delicious thick gravy from the bag juices. This would tie everything together perfectly. 

Haddock in breadcrumbs (1 of 1)When I go out to buy the ingredients for our meals, I tend to not have a hard and fast list for the meats and fish. I like to see what looks good and choose the best available ingredients (subject to affordability and availability). When it comes to the fish, haddock tends to get overlooked. It is not a particularly fashionable fish. Fashion plays a role in all these things. 

Gravadlax with Beetroot and Ginger (4 of 6)A Christmas Miracle, I hear you say. To answer your unasked, and possibly even unthought, question. No, I haven’t found religion. Though, there seems to be more of it about at this time of year. I will enter into the festive spirit and avoid going off on a rant about the damage organised religion seems to do to our world. Instead, I will get back in the kitchen and prepare a true miracle of flavour, texture and colour. That miracle is Gravadlax with Beetroot and Ginger.

%d bloggers like this: