I was in a butcher’s in France recently. Anybody from Ireland or Brexit will agree that the French have a very strange way of butchering their meat. It’s very different to our approach. One cut that we agree on is called the bavette. It comes
A good few months ago, I cooked a meaty chunk of halibut sous vide. I did it at 55°C for 30 minutes. It was super wonderful. When in the fishmonger’s recently, I saw a perfectly excellent piece of large halibut steak, carved from a giant
Competition is the life blood of commerce. However, many Irish retail businesses have suffered a perfect storm over the past few years. None more so than the independent butchers. While there are huge problems, it’s not all bad. And for those of us interested in real food, there might just be a nice fatty lining to the meaty retail cloud.
If you don’t know by now that we were on a break in the Dordogne, you need to read the blog more often. While there, we prepared a meal with strict guidelines. Everything had to be really local. Leave aside that I had driven a round trip of about 1,800 kilometres to get all ‘low food miles’ for the dish. It was more of a challenge than a protest for me so I got cogitating. I settled on the above using local air dried ‘black ham’, local mushrooms, local free range pork, green beans and potatoes from the local market, walnuts from the huge farm down the road and we drank wine from the vineyard next door. It doesn’t get more local than that. The meal was a great success and I vowed to recreate it at home.
Pretty well every quotation about failure makes a virtue of it. None of us set out to hash things up. So, why celebrate it? When I set about preparing beef cheeks sous vide, making a bags of it was far from my objective. But, with the beef in a bag, a bags was made and I’m not overjoyed.
Sorry for the blunt headline. But, I need your attention. If you are lucky enough to be able to get your hands on a delicious rack of genuine Irish spring lamb, don’t go messing around with it. Cook it simply and serve it with other nice simple fare. Don’t go overboard, spicing, adding heat or generally fecking around with it. The flavour is delicious, delicate and doesn’t need much else.
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.