Irish food tends to be mocked quite often, but I know for me, Irish food has long been one of the best embodiments of the farm to table movement. Despite the increasing culture and urbanisation of cities like Dublin, Ireland still has a massive amounts of farms (as well as seafood – it is an island!) and while Beardy Fiance is the first to joke about the lack of spices in Irish food, they’re starting to really enjoy experimenting with how to cook fresh, delicious local food.
Kevin Dundon’s Modern Irish Food is clearly from this tradition of Irish cooking. None of the ingredients used are particularly revolutionary or are the concepts too difficult, but it’s very much Irish classics with a slight twist. For example, in addition to the traditional Irish soda bread recipe, there’s a buttermilk oatmeal soda bread. Popular Irish vegetables such as courgettes are shaped into pasta and lots, lots, lots of seafood recipes. I would suggest that, while not specifically targeted at the organic food market, this would be a great recipes for people who were looking to make use of more organic food and increasingly eat from their local area.
Oatmeal Soda Bread (from Modern Irish Food)
450g plain flour
2 teaspoons bicarbonate of soda
Place in greased loaf tin.
Once it’s out of the oven, turn it upside down and place it on a cooling rack, allowing steam to escape out the bottom.
This book was provided to me free of charge by Octopus Publishing, but of course, all opinions are my own.