Irish Country Cuisine

This summer at Cathy's kitchen I began my tutorial in country cooking. I've learned traditional recipes, such as Irish brown bread, and recipes using foods grown in the garden and foods harvested from the wild. Delicious foods that we cooked include strawberry, apricot, and blackberry jams as well as drinks such as elderflower cordial and sloe gin.



















Since Cathy's, in the past two months, I've experienced an end of season cooking frenzy. Its purpose is economical--to preserve the last fruits of the season. Chutney making is an ideal way to use all edibles still in the polytunnel. Vegetables such as green tomatoes, zucchini and apples are perishable and will not store well. Onion and spices combine with these veg to make recipes including red tomato, green tomato, courgette and apple chutneys. If you can keep the costs down (commercial kitchen + spices + dried fruit + jars), its also a great way to add value to the end-of-the-year veggies.












The list of cookery books I've built from our various hosts is amazing. Happy reading and yummy eating!

Country Cookery Library
Cooking at Ballymaloe House by Myrtle Allen
Forgotten Skills of Cooking by Darina Allen
The Country Cooking of Ireland by Colman Andrews
The River Cottage Cookbook by Hugh Fearnley-Whittingstall
The River Cottage Meat Book by Hugh Fearnley-Whittingstall
Wild Food by Roger Phillips
Irish Seaweed Kitchen: The comprehensive guide to healthy everyday cooking with seaweeds by Prannie Rhatigan
The Kitchen Diaries-Nigel Slater