It’s time for part five of our six part series on forgotten recipes from the six rugby nations. In this post, we turn our attention to the Irish and find a peculiar lamb and oyster recipe that has been hidden away on the dusty shelves of Ireland’s national library since the mid-nineteenth century. The very suggestion of oyster and lamb sausages may have you all recoiling in horror, but take two minutes and hear us out.
In this evolving digital age, a new method of sampling local cuisine and culture has emerged that challenges the traditional practices of restaurateurs and professional kitchen owners. We refer specifically to food-sharing sites such as VizEat, EatWith and Feastly, websites that offer tourists or curious patrons the opportunity to dine with locals and sample their take on cultural food firsthand. With this new form of ordering out growing rapidly with little sign of stopping, we have endeavoured to assess whether these new sites are a real threat to professional restaurants and what practical solutions we can provide to give you the edge.
By no means is this a forgotten recipe, but the art of simply (forgetting) leaving food for it to develop its own flavours and characteristics can occasionally be overlooked. Take your favourite recipe for French onion soup and then try these little upgrades for a deep, hearty flavour.
The “genuine” recipe for Snowdonia pudding was published in 1845 by Eliza Acton who was one of the country’s first writers to compile a cookbook aimed at the domestic market. And, thanks to her, we can have a glimpse into the past and see how this light, fluffy and delicious pudding was made in the 1800s.
Following
the over-indulgence of the festive season, the New Year often provides a slight break in the
schedule and the perfect opportunity for a deep clean: from back of
house to business front.
You’ve just got home from work and you’re hungry. You want something healthy but you don’t want to spend hours channelling your inner chef. How about spiralizing something spectacular in a few seconds? That’s certainly got your attention.
Once again, the six nations is set to fill our bars and restaurants with avid rugby fans that all need to eat and drink. Since 1882, nations have battled for the title and over time, the game has developed considerably. Equally, menus in each country have also changed over that time with dishes falling in and out of favour.
Often found cooked in Nonna’s (Grandma’s) kitchen, Alla Cacciatore is a dish that is delicious and rich in flavour yet not often found in British restaurants. Rugby fans will love the warming flavour of this dish and you can add your own twist to match your clientele.
The year of the Monkey is just around the corner. Chinese New Year celebrations start on the 8th February and with hundreds of thousands of people set to celebrate across the UK, it’s time to get your festivities in full swing. Our easy to follow recipe of half-moon dumplings with spicy chilli oil is a traditional Chinese dish considered to bring you prosperity and luck in the New Year.
