HomeArticles Posted by Conor Bofin (Page 4)

Author: Conor Bofin

Beef Rendang (16 of 16)The poor Irish weather is responsible for this recipe. In the same way as one is guaranteed to have a return of rain here on the Emerald Isle, you will return to this recipe. You will do so again, and again and again.  “Wow”, you muse. “Can this recipe be all that good?” It is but, that’s not exactly what I mean.

Asparagus Risotto (1 of 1)I usually don’t do restaurant reviews. There are a number of reasons. The ‘Great Unwashed’ get to leave their reviews, for what they’re worth, on Trip Advisor. This is a good place  for a slighted diner to vent their swollen spleen and to force some standards on offending eateries. Some counter by sneaking a positive review or ten into the Trip Advisor system to get what they believe to be a semblance of balance.  Perfect it is not. In my opinion, it’s corrupt and undependable.

Belted Galloway Burger (1 of 8)

The use (or misuse) of the English language to promote food provenance makes it hard to choose. Is that chicken ‘barn raised’ or ‘free range’? Why is my pork not ‘Dry Aged’? Where is the Local of ‘Locally Produced’? What does ‘Natural’ mean? Do you really want my beef to be ‘Grain Finished’?… What do all these terms mean? Do they mean anything?

(Barbecued Lemon Balm Chicken)

Barbecue Chichen with fresh herbs (1 of 10)I’ve been reading up about click baiting. Facebook are having another go at putting the kibosh on the practice. I have some issues with the approach. I understand that they will not allow headlines that don’t directly relate to the  content following. I do accept that there is a need to prevent the “Ten things that rich people do that you don’t.” and “At last, a simple cure for your flatulence.” headlines. But, this line of reasoning will, ultimately, lead to writing with no creative content. Where the headline needs to relate directly to the following content and subject needs to be SEOed into the text, the ability to write around a subject, as I am doing now, becomes very difficult. 

Sous vide chicken with herb polenta (8 of 9)The Americans are gas. They have the biggest democracy on the planet and they end up with the Donald as one of the two contenders for the most powerful position known to man (or to woman, if Hillary gets the gig). ‘The Donald’ has tried to attract specific groups by playing to their fears. This will prove to be a mistake. If I were to take a similar approach, we would build a wall in the Irish sea and I would call out some lovely Irish blogs (like Donna Hennessy’s A Cookbook Collection or Katia Valadeau’s Proper Food and say that you shouldn’t vote for them because they are run by women. Worse than that, Hennessy is the name of a drink and that Valadeau one is not even Irish. How can we let these people into an awards competition, let alone into the country? But, I’m not ‘The Donald’. Have a look at their blogs (if you must) and then vote for whoever you think is worthy. 

Loin of pork smoked

My darling mother is, to use her own words, “closer to 90 than 80 years young” Mum has a remarkably open attitude and a positive outlook on life. She paints in oils, having graduated from watercolours some years back. Her pictures are bright and bold and they reflect a fun, childlike humour and her bubbly personality.

Cherries (1 of 1)Wandering the fruit and vegetable markets in southern France can be inspiring. This year, we have spent some time in the big Sunday market in Libourne, about 40k outside Bordeaux on the Bergerac road. There was the usual range of wonderful stallholders, selling delicious produce at fantastic prices. I was attracted by some magnificent looking cherries. I wanted to buy them. The Wife advised, as she often does, caution. What were they for? Had I a plan? Did I know what I wanted to cook with them?

Pork chops and mango salsa (16 of 16)

This dish of pork chops with mango salsa probably has as many variations as there are dance styles at a country Irish wedding. Not that I get to attend too many weddings these days. My stage of life falls well after the ‘best friends wedding’ stage, the ‘christening the baby’ stage and even the “Is that your third wife?” stage. Thankfully, I haven’t arrived at the ‘funeral a week’ stage either. I am in that happy place of caring less and less what people think of me. This is a period in one’s degeneration where one also admits stuff to oneself and those around them. My admission here is that I hate to dance. I don’t waltz. Nor do I rhumba. If you see me doing a quickstep, I’m probably avoiding a creditor. However, one can’t think about eating a huge, 4cm (1.5 inch) thick, free range, organic, rare breed pork chop without feeling the need to take a quick turn around the island unit. 

Fish and chips (10 of 10)

Ahhh….. How the passage of time alters our perception of reality. We look backwards through grease splattered glasses and see ourselves biting through crunchy, crispy batter into flavoursome, chunky, freshly caught cod. This fishy delight accompanied by the most delicious ‘crispy on the outside, fluffy on the inside’ potato chips. This wonderful serving enjoyed every Friday in Holy Catholic Ireland by God fearing, clean living, cap doffing, hopeful people, who paid only one and sixpence to feed the entire family.

Was it ever thus? Or, has the ticking of the clock shifted the focus on the lens of reality? Why are so many chippers today serving such poor food? Like defrosted, grey fish, of dubious origin, encased in stodgy batter ,served with a ‘smaller than I remember’ bag of greasy chips. The average family needing appropriate paperwork and bank approval to afford a serving. Where has it all gone wrong? Why do we put up with these standards?

Cap of the rib (2 of 12) I had the particular pleasure of dining out at a fundraiser hosted by a friend of mine Aidan Sheeran, who is cycling from Paris to Nice (in France). He is doing this to raise funds for Pieta House, a very worthy cause and one dear to his heart. I would encourage you to hop over to his fundraising page and be generous. In a fit of selfishness and malevolence, I am putting the link at the bottom of this post in the vain hope that it might get you to read all the way through. 

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