Biddy White Lennon brings out the real flavour of Ireland in this new cookbook series.
One of Ireland's best-known food writers, she presents recipes from around the country featuring the finest and the favourites of traditional Irish cooking. Meat has been central to Irish food culture for thousands of years.
These fifty inspiring recipes feature beef, lamb, pork, poultry, game, and dishes using cured, spiced and smoked meats.
There are traditional dishes such as Irish stew, Michaelmas roast goose, Bacon and cabbage; local specialities like Cork crubeens and Dingle pies.
Recipes from leading Irish chefs put a modern twist on traditional dishes: Roast loin of farmed boar stuffed with poitín-soaked prunes and black-pudding mash, Beef and oyster pies with stout, Air-dried Connemara lamb with wild Irish salad, Beef fillet baked in a turf crust, Roast haunch of venison with rowan jelly.
Details of customs, folklore and Irish regional food traditions provide a fascinating background to the recipes.
|Author||Biddy White Lennon, illustrated by Anne O'Hara and Tim Stampton|
|Publisher||The O'Brien Press|
|Publication date||23 Feb 1976|
Best Of Irish Meat Recipes
Fifty inspiring recipes feature beef, lamb, pork, poultry, game, and dishes using cured, spiced and smoked meats.
Contains details of customs, folklore and regional food traditions.