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meatloaf-10-of-12I hope I won’t offend you. But really, meatloaf? How dull and dreary can a slab of mince meat be? It’s so often overcooked, grey, crumbly and tasteless. Yet, so many of you go all dreamy and wistful at the mention of the hateful lump of meat. This is a bit of nostalgia that needs to updated. I need to improve your meatloaf for you. Many ‘traditional’ recipes require no more than some beef, some lamb, some sawdust, a chopped onion, salt and pepper (OK, the chopped onion is optional. You need the sawdust to get the traditional gritty texture.). 

goat-rendang-16-of-16

I’d like to be a totally trusting sort of guy. I wish, when you promise to be here at 7:30, I could believe you, even if the last time you showed up at 8:15. I wish I could believe the Nigerian prince who emails me offering me 40% of his family fortune.  Sadly, life has made me a little wary. I don’t take much on faith. This Goat Rendang is a case in point. I have no faith that it “tastes better the next day”.  There is no proof and I doubt there ever will be. 

veison-fillet-sous-vide-7-of-8

In part 1 of this two parter, I had a go at some of the French living here in Ireland. I need to spread my net wider. A good bit of racism goes a long way and we have plenty of it here in Ireland. My problem isn’t with the dumb-assed outrage at women wearing burkinis or even with the Brits for Brexiting. No, my issue is with the wily way so many of the ‘Bloody Foreigners’ are making it difficult for me to hate them. Let me tell you how the Breton and the Mexicans conspired to confound my natural distaste for anybody from anywhere else. 

pigs-cheeks-sous-vide-3-of-5Do you see what I did in the headline? That subtle little play on words. A sort of culinary double entendre. The pig’s cheeks, cooked sous vide are cooked rare. Pig’s cheeks are not very easy to come by. Both play to add a bit of wit to the headline. You will just have to take my word for it, this is a rare treat. It is not very difficult to prepare any element of this dish but, you will need to have your timing chain well adjusted. 

beef-chilli-chunky-4-of-4
Back in the early 1960’s, there was a TV programme called The School Around the Corner, on RTÉ (Ireland’s then sole broadcaster). It was presented by the affable Paddy Crosby. On the show, he would interview schoolchildren. He had a way with him and managed to extract stories from the young ‘uns. Stories that were charming in their innocence. One infamous interview had a young lad telling a story about a horse that fell into a hole in the road. The horse was beyond saving. A vet was called and  he decided to shoot the horse. Paddy asked the innocent child “Did he shoot him in the hole?”. “No” replied the youngster, “he shot him in the head”.

lamb-and-aubergene-curry-16-of-16“I’m a mild-mannered man.” Or so said one of my Holy Ghost Father teachers before knocking seven levels of hell out of us with a stiff black leather.  Primary school education back in 1960’s Ireland was not what it is today. I well remember a dozen of us being punished for cycling in the yard after school. The punishment was “six of  the best”, with the leather, on each hand. I was moved for my secondary education to the Christian Brothers in Monkstown. That is another oxymoronic story altogether and probably has no place here, not today anyway. So, with mild manners in mind, here’s a delicious recipe for Mild Lamb and Aubergine Curry. Just like that Holy Ghost father, it too has the appearance of mildness yet packs a bit of a punch.

Stir fried beef with chinese spice and chilli (1 of 10)

…but, not quite. No, I thought I had done all I needed to do but, I have a bit to learn just yet.  Let me give you a little back story. I had been glued to the computer for a long morning’s work. When I looked up, it was nearly 2:00 PM and I had a growing headache. Hunger had come, been ignored and gone away. I decided that a walk around the Sandyford business district was needed to clear my head. 

Rabbit and apricot stew (1 of 12)

It’s time I gave the lot of you a good tongue lashing. I can’t abide conservatism (that’s with a little ‘c’, not an accusation of a political nature). I particularly can’t abide the general unwillingness to mix meat and fruit. I know there are the few exceptions to your reluctance, such as duck and orange, pork and apple and such like. These tend to be bittersweet fruits and don’t really qualify as sweet, sweet. I’m here to tell you to get over yourself. Try having a sweet stew. You probably won’t regret doing so. If you are willing to liberate your taste buds, this Rabbit and Apricot Stew is a great starting point.

belted-galloway-rib-2-of-10Dutch Courage – I know, I know. You will be assuming that I’ve been at the wine again. Perhaps having a couple of ‘swifties’ while the beef cooks. That warm glow of a nice glass or three of red while a meal cooks can be a delight. But, no, on this occasion, it was not me gathering the Dutch Courage. 

fillet-steak-with-orange-and-chili-1-of-11Did I mention that I won Best Food and Drink Blog in the 2016 Littlewoods Ireland Blog Awards? If I didn’t then, my bad. I should keep you better informed as to what’s gong on. If I did, then my bad too. I should be more humble about this stuff and not go celebrating and getting excited about what I do here. Speaking of the stuff I do here, I have been wrestling with doing something with beef and orange for a while now. Whenever I mentioned it to friends or family, I got a pretty frosty reception. So, I decided to use the period while my star is in the ascendency to prepare Beef Fillet with Orange, Chilli, Sichuan Pepper and Ginger.

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