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Credit: @ Darina Allen
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.
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...
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...