Wild Boar Sugo With Pappardelle 2

Wild Boar Sugo With Pappardelle
As mentioned recently I got a shoulder of wild boar from the excellent John’s Meat Company in Monkstown: a large 5kg bone-in joint with the sort of marbling that unfortunately has been bred out of commercial pigs. Obviously as it was whole I had to debone the cut myself which was actually fine; I took ...

Beef, Stout, Hazelnuts, Wild Mushrooms, Potato Three Ways 5

Beef, Stout, Hazelnuts, Wild Mushrooms, Potato Three Ways
Bord Bia is running a competition where you have to create a meal that you would cook for a foreign friend if they were coming to visit and explain the thought process involved. The idea is to show Irish produce at its best so I’ve chosen mainly common staples along with a few foraged ingredients ...

Rabbit And Mushroom Stew 2

Rabbit And Mushroom Stew
It’s a shame we don’t eat more rabbit in Ireland, especially as doing so might help reduce the millions of euro worth of damage they do to farms every year. Unfortunately, people seem to have become very sentimental about what are essentially vermin and now a far better source of cheap protein than, say, battery ...

Wild Mushroom And Truffle Tagliatelle

Wild Mushroom And Truffle Tagliatelle
When I was in Verona awhile back I visited a fantastic shop selling all sorts of salume and cheeses; I found a beautiful cotechino which we had for New Year’s as is the tradition (with Castelluccio lentils I brought back as well) but something else we bought were white and black truffle slices in oil. ...

Dashi

Dashi
When discussing Japanese cooking it seems to have become customary to focus on its nutritional composition especially how relatively low fat it is;  I find it strange to celebrate a cuisine for what it doesn’t contain, rather than what it does and for me the most remarkable facet is the way the Japanese have managed ...