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garlic Tag

Garlic Pork (10 of 15)We were out of chorizo sausage and the Wife was cogitating a Jambalaya. That’s why eldest daughter and I ended up in the Saturday Market in Kilruddery House just outside Bray in County Wicklow, the Garden of Ireland. As we made our way past the various stalls heading towards the chorizo man, I was halted by “Well hello young man, would you like to taste our chutneys?”. Given that the inviter was a good decade my junior, I smiled, stopped and tasted. I’m a sucker for the self-delusion.

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John Dory with fennel purée…to try this dish. It’s too good to keep to myself. In recent times, I have been making the case for keeping it simple. This has been more of a reflection of how I am trying to live my life (trying and failing) than for any higher gastronomic purpose. In an effort to prevent world shortage and escalating prices, I have tried to dissuade you from buying beef short ribs. You discouraged yourselves when it came to monkfish cheeks. So you might be surprised when I highly recommend you try something of truly spectacular quality and ease of preparation. 

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Mystery listI have a conundrum. My problem is literary rather than culinary. I caused today’s difficulty when I wrote about The Man Who Wasn’t There. It was pretty straightforward writing about something that didn’t happen and somebody who wasn’t there to see it not occur.  All that was easy enough. My issues started when I was handed this note by my friend who may, or may not, have made his second trip home from Australia since Christmas.

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Prawns

The better part of the ingredients. A good bag-full of fresh Dublin Bay Prawns

It seems like every day somebody asks me “How do you make prawn stock, Conor?” or “I was thinking of making some prawn stock, how would you do it?” Given that I am a pretty average type of guy, I know that you too must be harassed on a regular basis with prawn stock conundrums. So I am going to tell you how to do it.

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Beef Short RibsSorry about the long headline but I have been talking to my butcher. He tells me that beef short ribs or Jacob’s Ladder, as it is known in trendier spots, is becoming quite chique. If the normal rules of economics prevail, prices will rise as popularity increases. So, don’t cook it. We want to avoid inflation here in Ireland. Things are bad enough. It is not as nice as it looks so don’t cook it. Please. 

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Lamb ShanksOne of the excellent things about writing this blog is that I can do what I like, unbound by convention. One standard would state that posting the same stuff twice is a no-no. To hell with that. If anyone can extract a second serving from one dish, I’m your man. One of my earliest posts was lamb shanks under the banner of How slow can you go? I now realise that I can go slower and lower, a lot slower and plenty lower. Hence, part one in my Meat Reheat series.

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Pork in CiderThey say that keeping pigs in the orchard is good both for pig and orchard. The pigs get to eat any fallen fruit while keeping the soil in good condition and keeping pests at bay. One side benefit of this practice is that the pork meat from the orchard kept pig takes on a subtle apple flavour (or so they say). 

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Shepherd's Pie People are so easily thrown off the real issue. Food people are the easiest of all. Suckers. Ask them about Shepherd’s Pie and it’s simple to move them away from the real deal and distract them with talk of “Beef or Lamb?”. A quick search of the internet will expose the great and the good arguing why it must be lamb. Others take the view that beef is essential. Some miserable scribes show their complete lack of moral fiber by suggesting that a mix of the two is the answer. Pathetic.  

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“Bllllpppppp.” (The sound of me blowing my nose). Not the best way for you to start reading this post. Not the most pleasant way for me to be writing it. The Wife and the Mother both need feeding this evening and I am completely under the weather. It could even be the dreaded Man Flu. “Bllllpppppp. Uggghhhh.” I need to get plenty of garlic, lemon and rosemary into me to beat off the devastation that this Man Flu is wreaking on my system.

Garlic Chicken

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I love it when family and friends are pleased for me. Like when I announced we were off to the south of France for holidays. There was general approval from most people in my life. Then the trouble started. It began as a simple request from Matt, a colleague in work “Are you going near that place where you ge the garlic?” Like the gullible enthusiast that I am, I replied “Yes, I think we will head over to Lautrec one of the days.”

Lautrec market square

The village is listed as one of the prettiest in France. The market square dates back to the 14th century.

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