As a chef and real passion for all things edible, I am always looking for new ideas and aspirations in cookery. The following blogs are just a sample of what I find interesting at the moment.
- The Sea Gardener
- There is something here for you if your interests are in :
- Seaweed cookery and health benefits.
- Its clean, bright and fresh looking blog.
- I love the foraging tips.
I describe this as a love letter of food.
- It always has something new and exciting.
- There are great cookery tips.
- The food photography is exceptional.
I work in the hospitality sector and this blog;
- Provides good general information.
- Promotes Irish tourism.
- Promotes Irish food producers and there are great links.
This stout comes from the smallest brewery in Ireland at Riasc , Ballyferriter , Co . Kerry.
Ingredients for Stout Bread
450g Coarse Wholemeal flour
2 teaspoons of bread soda
25g pinhead oatmeal
3 tablespoons soft dark brown sugar
1 tablespoon black treacle
400mls’Beoir Chorca/West Kerry Carraig Dubh
Preheat oven to 190°C/375°F/Gas 5. Lightly grease a 2lb loaf tin.
Put butter and treacle into a saucepan over a low heat and allow the margarine to melt.
Meanwhile, put the Wholemeal, pinhead and sugar into a bowl. Sieve in the bread soda and mix well.
When the butter has melted, add the Carraig Dubh and stir.
Add the liquid to the dry ingredients and mix well. Transfer mixture to prepared tin and bake for about 40 to 50 minutes until risen and when tapped underneath has a hollow sound…Wrap in a clean tea towel and allow to cool.
This bread is delicious with Steamed Glenbeigh mussels in white wine, garlic and cream.