Words cannot fully describe how we were royally treated at the Lough Erne Resort in Co. Fermanagh last week when our Legendary Irish tour. We got to experience world class dining and accommodation staying at one of Northern Ireland’s most prestigious 5 Star resort. Executive head chef and friend Noel McMeel rolled out the red carpet for our guests. One of the most memorable meal experiences was the recreation of the menu served at the G8 summit. Our guests got to taste the menu experienced by our world leaders, the very best of Irish cuisine. Our guests were overwhelmed with the Lough Erne Hospitality and the way we were treated by the restaurant servers and chefs will be a food memory to last a life time. We feel so humbled and grateful to the team at the Lough Erne including Chef Noel McMeel and Chef Stephen and would like to send out a personal applause and thankfulness to them. This this Sunday I will embark on two back to back tours of Southern Ireland, but before we lunch our new venture I wanted to acknowledge our appreciation of the very best of Northern Irish hospitality!
Augh….We are in the foodie destination heaven here in the grounds of Ashford Castle and the Lodge at Ashford Castle! Our group got to steal Chef Jonathan Keane away on Father’s day on a foraging walk of the grounds and tour of the Polytunnels, vegetable and herbs garden. Lucky for us we also got to dine in the famous Wilde’s restaurant for two evenings and experience the delicious flavors we had tasted, smelt and seen on our walk in a stunning settling, over the waters of Lough Corrib. So, with full hearts and memories to last a lifetime we are departing Cong as we adventure further North on our Legendary Irish tour! Big thanks to Chef Jonathan and the team at the Lodge for such a brilliant stay yet again….
Less than a week to go before the Royal Wedding of Prince Harry and Meghan Markle at Windsor Castle and I wanted to share the story of this Belleek Irish Pottery heart shaped basket that was inspired for the Royal occasion, made by Belleek using the Irish craftsmanship famous across the world.
The basket itself is full of symbolism, and ties between Ireland, England and the United States. The Ribbon detail at the top of the basket signifies ‘tying the knot’ (an iron age Celtic wedding tradition). The Roses are both the national flower of England and the United States. The peony is thought to be Meghan’s favorite flower and the Lilly of the valley is associated with the month of May. Oh, and an Irish Belleek basket would not be complete without a hand crafted Shamrock to wish them a lucky and happy marriage, or course!
So from the Shamrock and Peach, may we wish the happy couple well and many years of happiness. Meanwhile the limited edition basket is for sale!
I had no idea how many foodies out there love to eat Oysters! So, here’s the recipe for those of you who have written in to request that I share my recipe and others who attended the Fire Fork Feast event in Nashville over the weekend.
Reducing the Guinness for me was the key to amazing flavor and of course in the words of Derek Wolf, founder of Over the Fire Cooking, “fire is an ingredient” with the smokey flavor enhancing this sensational dish. I recommend equal parts butter to oyster… and if in doubt…where possible… always reach for Irish grass fed Kerrygold but (it’s da bomb)!
Grilled Oysters on the Half Shell with Guinness Herb Butter
2 dozen large fresh oysters on the half shell
½ cup of Parmesan cheese (finely grated)
(for the Guinness butter)
8 oz (1 cup) of salted Irish Kerrygold butter
1 cup of Guinness stout (reduced to 4 Tbsp)
1 tsp sugar
1 Tbsp vegetable oil
2 Tbsp shallots (finely chopped)
2 garlic cloves
1 tsp thyme (finely)
2 Tbsp parsley (finely chopped)
1 tsp of kosher salt
½ tsp freshly ground black pepper
How to make them
Prepare oysters using an oyster knife and shucking severing the muscle that is attaching the oyster to the shell. Leave the oyster in the shell that is more cupped shaped.
In a small sauce pan simmer the Guinness, sugar and thyme until it has reduced by 75% (leaving 4 Tbsp of liquid) and cool.
To make the Guinness butter sauté the shallot in 1 tbsp of vegetable oil for a few minutes to soften and then add the garlic at the end and cook for 1 minute.
Whip the room temperature butter by hand or with electric whisk and add the cooled reduced Guinness, parsley, shallots and garlic, salt and pepper.
Preheat the fire or grill to 400-475 degrees F.
Arrange the oysters in a single layer on a grill and spoon 2 tsp of the butter mixture into each oyster shell and then top with finely grated Dubliner Irish Cheese. Grill uncovered for 6-7 minutes until the butter is sizzling and the oyster is puffed up.
As we are getting ready for St. Patrick’s Day parties, festivals and parades you may be looking for some festive recipe ideas? Here’s a recipe I adapted for a cooking class that’s really green, really fun, and really yummy! Just in case you haven’t discovered them….But Oreo Cookies now come in mint …. and as far as cookies go… the famous American Oreo is hard to beat? Now, try combining it with a creamy cheesecake and flavored with creme de menthe? What’s not to like? Wishing everyone a wonderful and very green St. Patrick’s Day week as we are on the countdown to Saturday!
Here is the recipe…
(Serves 6 in mason jars)
(for the base)
18 mint Oreo cookies (crushed)
2 Tbsp of unsalted butter (melted)
(for the mousse)
1 ½ tsp of gelatin (1 Tbsp of cold water/2 Tbsp of boiling water)
1 ½ cups of heavy whipping cream
2 (8oz) packets of cream cheese (room temperature)
2 Tbsp of crème de Menthe (or 1 tsp of mint extract and a few drops of green food coloring)
1 ½ cups of powdered sugar
½ cup of heavy whipping cream
2 Tbsp of powdered sugar
1 tsp of vanilla
2 Oreos (crumbled)
How to make it
n a food processor roughly chop 12 of the Oreo’s and stir in the melted butter. Divide the crumble between mason jars and press down with the back of a spoon.
To make the cheesecake mousse beat the cream cheese in an electric mixer until light and fluffy and add 1 ¼ cups of powdered sugar. Add the crème de menthe and beat until it has fully incorporated.
In a separate bowl whip the cream until stiff peaks appear with the remaining ¼ cup of powdered sugar.
Mix the gelatin in 1 Tbsp of cold water and let it sit for a few minutes and then stir until it has completely dissolved in 2 Tbsp of boiling water.
Gradually add the gelatin mixture to the cream cheese mixture, beating until well blended. Fold in the whipped cream and the remaining 6 Oreo cookies (crushed).
Spoon or pipe the resulting cream on top of the Oreo crumble base and refrigerate until ready to serve.
Just before serving whip the cream, powdered sugar and vanilla and pipe a swirl on top of the mint mousse. Garnish with the Oreo crumbles and a sprig of fresh mint.
Shamrock and Peach went crazy green at Crazy Love Coffee House last night in Roswell. The menu theme was all things green (some healthy recipes…. some fun recipes…. but everything that just tastes good in honor of the month of March and all things Irish). We had a full house with smiling faces, great coffee, conversations and Irish food. If you live in the Atlanta area, check out Crazy Love Coffee house and I can guarantee you’ll love it. Here’s the link to check out
Go Green for St. Patrick’s Day and the month of March is all about celebrating our national holiday by cooking classic Irish heritage dishes. It’s traditionally the busiest month of the year for me with sold out Irish cooking classes, intimate catering events and parties. Over the years I have been traveling to Florida with Kerrygold teaching cooking classes at the Publix Aprons cooking schools. This year I am going to be working in Atlanta teaching a St. Patrick’s dinner class at Wholefoods on March 16 and a luncheon at the Piedmont Cancer Center on March 17th.
If you are hosting a dinner party for St. Patrick’s day you may consider serving this soup as a welcome shooter or as an appetizer for your dinner party. It’s warm and comforting and a true taste of Ireland for our festive month of March…So, go green and enjoy!
So, here it is and “Health to you and yours: to mine and ours”….
Leek and Potato Soup with Chive Puree and Garlic and herb cheese croutons
4 oz salted butter
1 medium onion (diced)
2 large leeks sliced (use mainly the white part)
5 medium potatoes (4 cups potatoes peeled and diced)
2 ½ pints Chicken Stock
1 tsp kosher salt
1/8 freshly ground pepper
2 Tbsp of cream
(for the spring onion puree)
4 spring onions (chopped)
Fine sea salt
4 Tbsp salted Irish butter (melted)
(for the garlic and herb cheese croutons)
3 slices of day old baguettes (cut in to cubes)
4 Tbsp Kerrygold garlic and herb Irish butter
1 oz Dubliner Irish cheese (finely grated)
How to make it:
In a heavy based saucepan melt the butter over low heat. Add the leeks and onions allowing them to “sweat” until they are fragrant.
Add the stock and potatoes and season with salt and pepper.
Stir to combine on medium heat and bring to a boil. Cover and then turn the temperature down allowing the soup to gently simmer for about 20-25 minutes or until the potatoes are soft.
Allow the soup to cool slightly before using an emulsion blender to smooth.
To make the spring onion purees blanch the spring onions in salted boiling water for just less than 1 minute. Strain and place in Ice water. Transfer to a blender to puree. On low heat melt butter and slowly drizzle in to the puree to create froth.
To make the croutons preheat the oven to 325 degrees. Melt the butter and toss in the bread cubes. Bake for 10-15 minutes turning half way or until crunchy and toasted. Sprinkle the cheese over croutons for 1 more minute to melt.
To serve the soup return to heat and bring to a gentle boil. Lower the temperature and finish the soup by adding the cream. Taste to adjust for seasoning. Serve in individual bowls with a drizzle of the frothy spring onion puree and a few garlic and herb cheesy croutons.
Last week I had the honor of being a featured chef at the annual Angels on Earth event to benefit the Thomas F. Chapman Family Cancer Wellness Center. The venue was at the gorgeous Bill Low Gallery in Atlanta with 250 attendees, and yes, yours truly was the Irish chef on hand. What a privilege!
What did I present? Well, The Shamrock and Peach featured Smoked Salmon with Cucumber and Dill and Kale Irish Dip, and I believe it was a hit! So much so that several guests at the event asked me to share the recipe, so being the giving type – here it is in all of it’s glory. A Kale Irish Dip Recipe- sharing the love, and hope you enjoy!
Kale Irish Dip (with Vegetable Credos and Garlic Toasts)
2 Tbsp olive oil
6 oz of Lacinato Kale (1 bunch with the stems removed and roughly chopped)
3 Tbsp of vegetable stock
12 oz artichoke hearts (frozen or a canned drained/chopped)
Kale Salad with Warm Bacon Dressing and Crispy Shallots
New Season’s Lamb, Mixed Carrots, Colcannon and Rosemary Jus
Just this past weekend I teamed up with Shamrock and Peach photography (my husband Gary) to teach a class on Food Photography at Whole foods Salud cooking school in Alpharetta. Gary is an artist and designer for his day job and a skilled photographer with a passion for creating beautiful imagery that explores the world around us and the Irish landscape. We got to work together combing food with photography when we wrote our first book together ‘the Shamrock and Peach”. We are always learning and exploring and we love to share with others. I heard a quote recently that said “we only own what we give away” so I wanted to share some of the images from our food styling class. Valentine’s day is coming up soon so I am going to share the recipe for the Raspberry and Chocolate Panna Cotta next!
Oh, and here is Gary’s website if you want to check out his work http://www.shamrockandpeachphoto.com/
Eating fish on a Friday was a tradition in our Irish home. The local markets and fishmongers always stock the freshest fish and best variety at the start of each weekend in Ireland, as a child I even remember a fish man calling at our house early in the morning selling smoked haddock and a variety of other locally caught fish- so fresh! My own small town still sets up fish stalls in the market center every Friday and it was always so interesting to see the catch of the day packed in ice!
Eating fish on Fridays also has a religious connection because Friday was seen as day of fasting when red meat would not be eaten, so, for some it’s religious but for other it’s the best day to find the freshest catch and enjoy seafood at home with your family…
Local Irish catch of the day
St. Georges Market
My mother used to make a fish pie every Friday with the delicious smoked haddock and shellfish with a creamy potato topping. On cold winter nights it was so comforting and I remember the smell of the melting Irish cheddar cheese and knowing it was almost time to serve our weekly family favorite. If you are not able to purchase smoked haddock use the freshest flaky white fish you can find and I promise you will not be disappointed.
Happy Friday Cozy Bakes!
Smoked Haddock and Shrimp Bake
(for the seafood)
1 ½ cups of milk
1 ½ cups cold water
1 small bay leaf
1 small onion (peeled and sliced)
1 1/2 lbs smoked haddock (skinless and boneless)
8 oz raw prawns (peeled)
(for the parsley sauce)
3 Tbsp butter
3 Tbsp of all purpose flour
1tsp lemon juice
2 Tbsp parsley (chopped)
(for the potato)
1lb of potatoes (peeled and cut)
4 Tbsp of butter
¼ cup of warm milk
(for the topping)
¼ cup breadcrumbs
½ cup Dubliner Irish cheese (grated)
How to make it
Place the haddock and prawns in a pan with the milk, water, bay leaf, peppercorn and onion. Season with salt and pepper and slowly poach for 8-10 minutes (reserve 2 cups of stock).
While the fish is poaching prepare potato topping by boiling the potatoes in a pot of cold salted water for 20 minutes.
To make the sauce melt the butter in a small saucepan and stir in the flour cooking for one minute and then whisk in 2 cups of reserved stock and lemon juice and bring to a simmer. Stir in the parsley and season with a little salt and pepper.
Drain the potatoes over a dry heat to remove any moisture for a few minutes. Mash the potatoes with the warm milk and butter. Season with salt and pepper and stir in the Dubliner Irish cheese.
Preheat the oven to 375 degrees F.
To assemble pour the parsley sauce over the seafood and spoon the potato and sprinkle over the breadcrumbs and cheese topping. Bake for 20 minutes and serve right away.