All Discussions Tagged 'Cuisine' - The Wild Geese2024-03-28T19:06:56Zhttps://thewildgeese.irish/forum/topic/listForTag?groupUrl=the-irish-kitchen&tag=Cuisine&feed=yes&xn_auth=noSeeking Individuals of Scots-Irish Descent for Cooking Road Showtag:thewildgeese.irish,2014-04-15:6442157:Topic:886082014-04-15T22:46:59.983ZGerry Reganhttps://thewildgeese.irish/profile/ger_regan
<p><a href="http://www.u.tv/images/bigfoodtrip/paul_nick.png" target="_blank"><img class="align-left" src="http://www.u.tv/images/bigfoodtrip/paul_nick.png?width=250" style="padding: 2px;" width="250"></img></a> The series is called <a href="http://shows.stv.tv/topics/paul-and-nicks-big-food-trip/" target="_blank">Paul & Nick’s Big USA Food Trip</a>. The series stars celebrity chefs Ulster native Paul Rankin and Scot Nick Nairn.</p>
<p>Previous episodes were filmed around Scotland and Northern Ireland but the show is broadening its location to America, specifically the east coast from Maine to Washington. It…</p>
<p><a href="http://www.u.tv/images/bigfoodtrip/paul_nick.png" target="_blank"><img src="http://www.u.tv/images/bigfoodtrip/paul_nick.png?width=250" width="250" class="align-left" style="padding: 2px;"/></a>The series is called <a href="http://shows.stv.tv/topics/paul-and-nicks-big-food-trip/" target="_blank">Paul & Nick’s Big USA Food Trip</a>. The series stars celebrity chefs Ulster native Paul Rankin and Scot Nick Nairn.</p>
<p>Previous episodes were filmed around Scotland and Northern Ireland but the show is broadening its location to America, specifically the east coast from Maine to Washington. It will follow the two chefs as they travel along the east coast of America meeting and cooking for people of Scotch-Irish descendancy.</p>
<p>Rankin, from <span>Ballywalter, County Down, and Nairn </span>will set out to discover how the settlers brought food traditions that have become mainstays of American food culture. They will also cook for family of Scots-Irish descent, using locally sourced produce and creating modern dishes that celebrate the Scotch-Irish heritage.</p>
<p>The producers are looking for people who may be interested in taking part in the series, specifically, American families, groups or organisations who are passionate and knowledgeable about their ancestry and connections with Ulster and Scotland. The company aims to be filming in the USA in May/June 2014.</p>
<p>Please contact Michael Conlon, from Invest NI (and a founding member of The Wild Geese), via <a href="http://mailto:michael.conlon@investni.com" target="_blank">michael.conlon@investni.com</a>, or via <strong>The Wild Geese</strong>, at <a href="http://thenewwildgeese.com/profile/MichaelConlon" target="_self">http://thenewwildgeese.com/profile/MichaelConlon</a>.</p> Eliminate 'Authentic'tag:thewildgeese.irish,2014-03-04:6442157:Topic:814042014-03-04T18:54:44.492ZBryan Maloneyhttps://thewildgeese.irish/profile/BryanMaloney
<p>I'm not a fan of the term "authentic" when it comes to describing cooking. What is "authentic Irish cooking."? Is it cooking? Is it done in Ireland by Irish citizens? Those are the only reasonable criteria. Thus, vindaloo is "authentic Irish food" so long as it's cooked in Ireland by Irish citizens. Anything else gets tangled up in all kinds of very nasty issues of history, politics, culture, and even race. In part, this is because we look upon "authentic" as a measure of "proper".…</p>
<p>I'm not a fan of the term "authentic" when it comes to describing cooking. What is "authentic Irish cooking."? Is it cooking? Is it done in Ireland by Irish citizens? Those are the only reasonable criteria. Thus, vindaloo is "authentic Irish food" so long as it's cooked in Ireland by Irish citizens. Anything else gets tangled up in all kinds of very nasty issues of history, politics, culture, and even race. In part, this is because we look upon "authentic" as a measure of "proper". "Authentic Irish food" is a code word for "proper Irish food", and if you cook anything different, you're not "properly Irish". This is true for any cuisine.</p>
<p>Likewise, who gets to define "authentic"? Do the Irish get to define "authentic", and who gets to define who is "Irish"? Is a man born and raised in Ireland, of parents immigrated from Bangledesh, not really "Irish"? If not, does that mean he can just be kicked out or otherwise excluded as not being "really" part of Ireland? These are issues that don't need to pollute something as wonderful as food.</p>
<p>Thus, I would propose we use terms like "traditional", "innovative", "recent", or specific identifiers like "around Offaly in the 1930s". I admit that one could argue over what constitutes "traditional". In much of the USA, "Irish" is confined to a strange little cartoon of the middle of the 1800s, with random Kennedys sprinkled on top.</p>
<p>Anyway, just throwing things in. Of course, it would be quite interesting to trace evolution of various common dishes of Ireland over the years from various sources.</p>
<p>Anyway, what constitutes a "traditional" food? When it comes to Ireland, I can't say, but to give an idea of how kooky even "traditional" can be, here is a list of some "traditional Indiana foods", taken from my own experience:</p>
<p>Chili with macaroni, flat beef roasts (usually chuck), meatloaf, "porcupine balls" (meatballs with rice in them), eggs and bacon, grilled cheese, hamburgers on bread (not buns), hot dogs split longitudinally and served in bread (not buns), chicken a-la king, spaghetti with marinara plus ground beef, beef stroganoff over noodles.</p>
<p>I know they're all traditional Indiana cooking because my grandma served them as everyday food without consulting recipe books, her family had been living in Indiana for 100 years, and what could be more traditional than that?</p> Beef & Guinness Stewtag:thewildgeese.irish,2013-05-08:6442157:Topic:203442013-05-08T16:00:00.048ZRyan O'Rourkehttps://thewildgeese.irish/profile/RyanORourke
<p><a href="http://storage.ning.com/topology/rest/1.0/file/get/122476038?profile=original" target="_self"><img class="align-right" src="http://storage.ning.com/topology/rest/1.0/file/get/122476038?profile=RESIZE_480x480" width="320"></img></a> There are almost as many recipes for Irish beef (and lamb) stew out there as there are people who eat it. There certainly are a wide variety of takes on this traditional dish, and it can be an interesting exercise to try multiple versions. I thought I'd throw my hat into that ring by sharing my go-to recipe for B<strong>eef & Guinness Stew</strong> with my fellow…</p>
<p><a href="http://storage.ning.com/topology/rest/1.0/file/get/122476038?profile=original" target="_self"><img width="320" src="http://storage.ning.com/topology/rest/1.0/file/get/122476038?profile=RESIZE_480x480" width="320" class="align-right"/></a>There are almost as many recipes for Irish beef (and lamb) stew out there as there are people who eat it. There certainly are a wide variety of takes on this traditional dish, and it can be an interesting exercise to try multiple versions. I thought I'd throw my hat into that ring by sharing my go-to recipe for B<strong>eef & Guinness Stew</strong> with my fellow <strong><span style="color: #339966;">Wild Geese.</span></strong> Some would say the more traditional version would utilise lamb ... and this very well may be the case. I prefer the texture of beef to lamb, however, so this recipe opts for the beef. The Guinness Stout not only helps tenderize the beef, it also gives a rich malty flavor to this chunky, rustic stew. It is also flavoured with onions, carrots, garlic, and thyme -- although I hate onions with a passion and leave them out all-together. The stew may be made on the stove-top or oven, or even in a slow-cooker (crock pot).</p>
<p>Prep Time: 15 minutes</p>
<p>Cook Time: 3 hours</p>
<p>Total Time: 3 hours, 15 minutes</p>
<p>Yield: 6 to 8 servings</p>
<p><strong>Ingredients:</strong></p>
<p>2 pounds lean stewing beef</p>
<p>3 Tablespoons oil (olive or rapeseed would be best)</p>
<p>2 Tablespoons flour</p>
<p>Salt, freshly ground black pepper, and a pinch of cayenne</p>
<p>2 large onions, coarsely chopped</p>
<p>1 large clove garlic, crushed and minced (optional)</p>
<p>2 Tablespoons tomato puree, dissolved in 4 tablespoons water</p>
<p>1 1/2 cups Guinness (or other brand) stout beer (more if you want an extra malty flavour)</p>
<p>2 cups carrots, cut into chunks</p>
<p>Sprig of fresh thyme</p>
<p><strong>Preparation:</strong></p>
<p>Trim the beef of any fat or gristle, cut into cubes of two inches (5 cm) and toss them in a bowl with one tablespoon oil. Season the flour with salt, freshly ground black pepper, and a pinch or two of cayenne. Toss the meat in the mixture. </p>
<p>Heat the remaining oil in a wide frying pan over a high heat. Brown the meat on all sides thoroughly. Add the onions, garlic, and tomato puree to the pan, cover and cook gently for about five minutes. </p>
<p>Transfer the contents of the pan to a casserole, and pour some of the Guinness beer into the frying pan. Bring to a boil and stir to dissolve the caramelised meat juices on the pan. </p>
<p>Pour onto the meat with the remaining Guinness; add the carrots and the thyme. Stir, taste, and add a little more salt and freshly ground black pepper if necessary. </p>
<p>Cover with the lid of the casserole and simmer very gently until the meat is tender -- three to four hours (more time yields more tender beef). The stew may be cooked on top of the stove or in a low oven at 300 degrees Fahrenheit (about 150 degrees Celsius). Taste and correct the seasoning. Scatter with a liberal helping of chopped parsley, and serve either over top of mashed potatoes, or with a side of boiled potatoes. </p>
<p><strong>Do you have a beef (or lamb) and stout stew recipe you've tried and deem worthy of passing along to others?</strong> If so, feel free to paste it into a comment below. And, if you try my recipe, leave a comment below to let me know how it turns out.</p>