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Ireland is experiencing a period of glorious hot, sunny weather. It’s currently the warmest spell since 1977. In Ireland, when the warm weather hits, we strip off, rush out and burn our pasty skin to a nice lobster red. Families and gangs of what are euphemistically described as ‘youth’ descend on our beaches. Following long periods in the sun, blistering themselves and spreading a desecration of used nappies (families) cans (youth) and litter (everybody, it seems), they return to their homes for an evening family barbecue. Most satisfy themselves with spurious meats in radioactive looking sauce from the supermarket. Life can be better than this. Let me show you how.

“Fancy a quick one?” There was a time when one could ask that without drawing the ire and raising the hackles of half the planet. It’s an innocent question. If it has been misinterpreted in your cesspit of a mind, that really is your problem, not mine.  I’m talking about a Chicken and Broccoli Stir Fry. It’s really easy (You could misinterpret that too.) and quick. Try giving it a lash.

“What on earth is Lardo?”, I hear you ask. Only because I was in the “What is Lardo?” camp myself until my friend Katia brought me a piece back from a trip to Rome. Lardo is the cured back-fat of a pig. This may cause some of you to recoil in horror. Get over yourselves if you do. If you use butter, oil or margarine, you are using fat in your cooking. Lardo is fat. Lardo is not the sort of thing you should eat by the block. But, Lardo is a true delight when used correctly.

“I can’t believe he said that!” But, I did. I said it and I intended to. I know you are a sensitive soul and are easily offended. But, I just had to say it. I said it so you would recognise yourself and say “Yes, perhaps I am a ‘lazy B’. That’s why I don’t cook any of Conor’s lovely recipes. I like to look at the nice pictures and imagine how the food must taste. That’s satisfaction enough for me.” If you do, then this is a dish for you. I’ve even named it for you “Lazy Bastards’ Ginger Chicken“. It is simplicity itself to prepare and is a total delight. Who knows, it might make a cook out of you too.

I was visiting a new cook-shop in a local village. The proprietor, a pleasant enough young man gave me a good run down on the pots, pans, dishes and bowls. We were talking about food when he said “You write that blog, don’t you.” Flattered, I admitted that I do. he then said, almost to himself “Yeah, the style is very traditional home cooked type of stuff.” I muttered something in reply and left the shop. I was slightly miffed by the thought of my cooking being very traditional. So, I had a look at the blog. There are more than 50 oriental dishes and over 40 sous vide dishes hanging around. So, if that’s traditional Irish cooking, here’s what might be thought of as traditional Irish sous vide chicken ramen.

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. 

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