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Darina Allen
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Created: March 27, 2012
About Me
Darina Allen is one of the co-founders of Ballymaloe Cookery School and Gardens in Ireland and a enthusiastic champion of Irish cooking. Her most recent book is an update of Irish Traditional Cooking.
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For maximum flavor, we cook the salmon in the time-honored way, by poaching it gently in well-salted boiling water. Better still, use sea water if you are close to the coast. Check out these Lessons in Irish Cooking. Click here for more salmon recipes.
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You can’t have crackling without the pig skin, but sadly it has become quite difficult to buy a piece of pork with the rind still intact to make delicious crackling. It needs to be ordered ahead from the butcher, so do your bit and insist on getting...
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A much-loved spicy bread, gingerbread was sold at fairs and markets, and given to children as a treat. There are many references to it in old cookery books — in fact, ground ginger was almost as popular as caraway seeds. This recipe is...
