St. Patrick’s Day on Sunday, so Oren turns Gwyrdd (Green) for a week. Yes, the grass is definitely greener in Ireland. Havent been there for 15 years now, but it was my travel hotspot in the nineties. In fact, Ireland is the reason that I am where I am today. After deciding I wanted to leave crowded and overregulated Holland, living in Ireland seemed a perfect plan. It didnt work out completely, I got as far as North Wales. Although I am perfectly happy here now, I stll think the emerald isle. Especally of the Aran Islands on the West Coast, which is the most beautiful spot I have been to.
So time to put my love for Eire into a special menu.
- Brotchan Roy
- Braised Oxtail
- Cod with Cream & Bayleaves
- Vegetarian Buckwheat Balls & Guiness Stew
- served with Wild Garlic Champ
- Rhubarb Pie.
I am leaning heavily on recipes from Darina Allen’s Irish Traditonal Cooking. They are examples of the triumph of simplicity.
Brotchan Roy – Broth for a King – is a soup made of Leeks & Oatmeal. Yep, basically just that. Sweat leeks in butter, add stock or milk, stir in oatmeal, cook for 45 min. Ancient recipe but you end up with the most flavourful soup, which has a beautiful celtic mist colour. Darina suggests a bit of mace for flavour, but I guess thyme (my favourite bedfellow for leeks) or white pepper will do as well.
Ehm…Oxtail isnt particularly Irish, but I just fancied cooking it before winter is really over.
It feels so good to have something fresh green on the menu again. Yesterday I went for a walk to my secret spot for picking wild garlic, and discovered that despite the wintery temperatures of the last couple of months it had already come up in abundance. I got enough to use for the champ – potatoes mashed with milk which has been infused with the wild garlic. Not only it has the fresh Irish green colour, but for me, the taste of wild garlic anounces the arrival of spring. It cuts through the stodgyness of wintery food.
The acidity of rhubarb does the same, and that makes it one of my favourite spring ingredients. The recipe from’ Irish Traditional Cooking’ for Rhubarb Pie, with a bread-cake base (using baking soda as a rising agent, in combination with buttermilk). This recipe works perfect, as the base soaks up the juices from the rhubarb.
I was surprised how good these simple dishes tasted. But it is a good reminder that Ireland once signified a life of simplicity, and that I am still striving to lead that life.