“O Oysters,” said the Carpenter. “You’ve had a pleasant run! Shall we be trotting home again?” But answer came there none- And that was scarcely odd, because They’d eaten every one.’  -Lewis Carroll, The Walrus and the Carpenter.

The first time I had an oyster I wanted to try out the “aphrodisiac” quality. Not sure it worked on me, though I must say I did find the flavour and sense of gastronomic adventure very desirable. The native Irish oyster “Ostrea Edulis” can be found throughout the coastal regions of Ireland and would be considered traditional seafood fare dating back to the 13th Century. The best way to enjoy the full flavour of oysters is to eat them raw, served on the half shell to hold their succulent juices. Fresh lemon juice or a drop of Tabasco sauce are often used as condiments and a cold pint of Guinness served on the side makes for a wonderful Summer supper.

Oyster culture is probably one of the most environmentally friendly types of farming as it doesn’t require any entrants to be added from the exterior (neither feed nor medication). It has also an extremely low and often negative carbon footprint. Oysters feed themselves on elements which are naturally found in the seas where they grow. The oyster farmer’s task is to simply accompany the natural growth of oysters by managing stocking densities and thereby naturally influencing shell shape and growth rates.  Irish oysters are coveted and are exported to a huge demand in France as well as the UK, Belgium, Germany and more distant markets such as the Ukraine, China and Japan.

The Galway International Oyster Festival takes place each September and has evolved from very modest beginnings. In September 1954, 34 guests attended the very first “Oyster Festival Banquet”. Now, thousands of people from around the world gather together to eat oysters and drink Guinness each year. The festival takes place this year the 22-26th of September and promises to be filled with loads of fun and frolic.

Perhaps we shall see you there?

Slan Abhaile,

Imen

Photo by Imen McDonnell. Assisted by Master Geoffrey McDonnell.

Tags: Farming, food, foodie, Galway Oyster Festival, Guinness, ireland, irish farmer, oyster farming, Oysters

I know, right? And yes, it tastes as divine as it looks…especially right out of the oven. Mmmmm.

Last week I was graciously given an old Irish cookery and home economics book that was used here in Ireland during the 1940’s and 50’s.  It is called “All in the Cooking, the Colaiste Mhuire book of Household Cookery”. Steeped in tradition and an absolute true gem to add to my cookbook collection, I had been pouring over it’s pages for days looking for the perfect first recipe to feature on my blog.  There are so many fascinating and historical recipes to choose from; from sweet puddings to savory sauces, a muriad of potato preparations to special “invalid cookery” dishes and the list goes on. But when I came upon the gorgeous and aptly titled, “Queen of Puddings” recipe, in all it’s glory….marked up and checked off as if it had been made a dozen times, I instantly {and giddily} decided that this would be the one.

Using meringue in Irish desserts was very common years ago as eggs were easier to come by than other more elaborate ingredients at the time. The same could be said for using jam and other conserves for sweet treats as well. Whatever the reason, this bread-ish pudding is utterly delicious.

I did a little research to see how many of my Irish friends had ever tried this and recieved a smattering of responses, a few who never had and many whom it brought back the fondest childhood memories. One of which, Tom Doorley, former Irish Times food writer and current Irish Daily Mail food columnist, commented via Twitter that this was a favourite of his when he was growing up, his mother had mostly used orange zest, but he prefers the lemon as prescribed in the forthcoming recipe.

Sweet, but also very light in flavour and texture…the perfect dessert to end a lovely Sunday family lunch or to accompany as part of a girly afternoon tea party or picnic.

I have provided the original recipe and also an updated version with oven temps and ml measurements.

Enjoy.

Tags: baking, farm to table, farmer, Farming, food, foodie, ireland, irish foodie, married, Odlums, picnic, queen of puddings, tea party, tom doorley, traditional irish cooking

I’ll never forget the first time I visited the farm and met my future Irish family. R and I had planned a spectacular trip to the Amalfi Coast and decided it would be perfect to meet everyone before we took off on our holiday. I would fly into Ireland first and we would head to Italy from here.

After the grand introductions and formal-ish conversation in the sitting room, I was politely asked if I would like a bite to eat, and despite the fact that I was completely famished, I eloquently replied, “Sure, just a little something would be nice, thank you”.  We made our way into the kitchen where Peggy presented me with a traditional plate of cold salad like the one pictured above.  While I found this to be a slightly unusual offering, it was very charming and welcoming just the same. Since it was about six o’clock in the evening and therefore their traditional “tea” time, it meant that a cold salad or something similar would be entirely apropos on an Irish farm.

This comforting country plate consists of mashed potato salad, egg mayonnaise, sliced boiled ham, vine ripened tomatoes and perhaps a piece or two of warm brown soda bread *. We nibbled away while swapping sentimental stories and having a good laugh or two. Afterward, we shared a warm cup of tea and then retired for the night…the jet lag had prevailed.

*There are variations to this dish. Many people will add spring onion, cucumber, cole slaw or perhaps a bit of freshly sliced fruit.

Enjoy

Slan Abhaile,

Imen

Photo by Imen McDonnell. Assisted by Master Geoffrey McDonnell

Mashed Potato Salad

Ingredients:

6 white potatoes

1  cup mayonnaise

1 cup sour cream

1 tablespoon green onion, finely chopped

1 tablespoon fresh chives finely chopped

1 tsp flat leaf parsely, finely chopped

salt and pepper to taste

Preparation:

Place peeled and sliced potatoes in a large pot and boil for 20 minutes, or until tender. When potatoes are cooked, drain and let sit for 5-10 minutes to cool. Once cooled, add in mayonnaise, sour cream, green onion, chives, parsley, salt, and pepper.

Egg Mayonnaise

For the egg filling:

3 eggs

4 tbsp mayonnaise

1 tsp lemon juice

Freshly milled pepper

cayenne pepper

For the mayonnaise:

2 whole egg yolks

1 tsp Dijon mustard or mustard powder

280 ml ground nut oil or vegetable oil

salt pepper

2 tsp lemon juice or white wine vinegar

Preparation

Method for the mayonnaise 1. In a bowl whisk the egg yolks and mustard

2. Start to gradually pour in the oil a drip at a time very gradually, whisking after each go until it becomes think and emulsifies

3. Check the seasoning and add a spoon of lemon juice or white wine vinegar if needed. Method for the egg mayonaise 1. Boil the eggs for 7 minutes in boiling water

2. Remove form the pan refresh allow to cool and peel

3. Lay on a plate and pour over the mayonnaise

4. Finish with a sprinkle of cayenne pepper

Tags: farm to table, Farming, food, foodie, gooseberry, ireland, irish foodie, jam, traditional cooking

To my greatest delight, I have a mother-in-law who cooks absolutely heavenly things…whether it be a tender roast dinner or a sweet apple tart baked on a plate, she never, ever disappoints.  When I popped in for a chat a few days back, she had a large bowl of freshly picked gooseberries on the table that she was “top and tailing”, i.e. removing the top and bottom stems.  I marvelled over these berries as I’d never experienced this fruit before in America. At first glance they appeared to be larger-than-life green grapes or teeny-tiny watermelons. Let’s just say, I hadn’t a clue about the greatness of gooseberry. (pronounced gooze-berry) up until then.

A few days later, a gorgeous jar of gooseberry jam was offered up and as I excitedly packed it into my bag and trotted back to our house, I contemplated how fast I could bake up a dozen scones and slather one, or perhaps even two, with this delicious new treat. An hour later, I pulled out a piping hot tray and searched for a container of Glenilen clotted cream in the fridge. After a bit of a cooldown, I carefully broke apart one golden scone and began spooning the gooseberry greatness atop followed by a sweep of fluffy clotted cream….what ensued after could only be described as pure bliss.

Gooseberry jam is perfectly tangy and sweet at once. I find most preserves to be either too much of one or the other, but for me, this berry indulgence is above reproach.

Here is Peggy’s tried and true recipe:

Gooseberry Jam

1 lb green gooseberries (topped and tailed)

1 lb Sugar

Simmer gently until the fruit is soft (this may take 30 minutes or longer).

Add the sugar and stir over low heat until dissolved.

Return the jam to the heat, bring to a rattling boil and boil steadily for 10 minutes

To test if the jam is ready, place a spoonful on a plate in the refrigerator and allow it to cool slightly. Drag a spoon across the jam and if it leaves a line the jam is ready.

Put the jam in warm, sterilized jars.

Allow to cool, then cover and place jars into the cupboard.

I hope you will enjoy this special Irish conserve as much as I.

Slan Abhaile,

Imen

Photograph by Imen McDonnell. Assisted by Master Geoffrey McDonnell

Tags: food, foodie, gooseberry, gooseberry jam, Imen McDonnell, jam, married an irish farmer. irish