All posts tagged: caitriona mc bride

Review – The Village Tavern, Mountcharles, Co. Donegal

Falling in love again with your home county can often happen when you least expect it. Donegal is the tattoo on my heart and the passport I am proudest of. I am in another flush of love with this special, mythical, weather battered, gorgeous and cheeky county at the minute.  I dragged my family out while visiting home this weekend to try The Village Tavern in Mountcharles which is just five minutes from Donegal Town. I had heard very, very good things about the food here, so not even a visit from that rascal Desmond was going to stand in the way. One two-hour journey from my homeplace in north-west Donegal later, it was certainly worth it. Signature Seafood Tasting Board Tucked into the back of an unassuming pub in the main village of Mountcharles, lies a roaring fire and delicious food that far surpasses any pre-conceptions of rural pub grub. The whole menu was like George Clooney had just married seafood and was showing her off to the world. The starters were clever and …

Recipe – Michael O’Meara – Monkfish poached in saffron nage with langoustines, cockles and mussels

Michael O’Meara, the talent behind Oscar’s Seafood Bistro in Galway, recently published one of the finest seafood cookery books I have seen, an absolute must for any seafood lover’s Santa list this year. ‘SEA Gastronomy Fish & Shellfish of the North Atlantic’ is a beautiful journey through the precious bounty we have surrounding our island with everything you could possily dream of from the sea. Here he shares this very tasty, and very pretty monkfish recipe. Monkfish poached in saffron nage with langoustines, cockles and mussels  Serves 1 170g monkfish fillet, fully trimmed and cut into bite size pieces 5 fresh cockles in the shell 5 fresh mussels in the shell 3 langoustines, medium-sized 75ml turbot stock or fish stock 40ml white wine 40ml fresh cream 40g kale, lightly blanched and refreshed 40g spinach, lightly blanched and refreshed 10g samphire 4 sugar snap peas, lightly blanched and refreshed 1g powdered saffron 25g butter Sea salt and black pepper, freshly ground, to season The French term à la nage translates as ‘while swimming’ and refers to …

The Glasgowist features The Mc Bride Guide

A dear friend Paul Trainer left our Irish shores for his native Scotland and his latest Guide to the great and good of Glasgow is an absolute must for locals and if you are visiting. He kindly featured me on the website glasgowist.com By Paul Trainer Billy Connolly once said “if you ever want your flagging spirits lifted, go to Ireland” and thousands of Scots take that advice every year, hopping on one of the steady stream of cheap flights linking the two countries or taking the ferry. There is a particular connection between Donegal on Ireland’s wild west coast and Glasgow with cultural and work related links dating back generations. Caitriona McBride chronicles the finer things on the Emerald Isle at the McBride Guide. We caught up with her to talk about Irish restaurants, family ties and cheese. What was the idea behind the McBride Guide? It’s a celebration of the best of Irish food and beautiful things. I think we are living in one of the most exciting eras for Irish cuisine so …

Recipe – Domini Kemp – Ham hock terrine with celeriac remoulade and salsa verde

The very wonderful, talented and beautiful Domini Kemp shares this fantastic recipe for Ham hock terrine with celeriac remoulade and salsa verde and how she discovered it in The Wild  Honey Inn, Lisdoonvarna. Ham hock terrine with celeriac remoulade and salsa verde A few years ago, I finally made it to The Burren, in Co. Clare, for the first time.  I felt like some crazed tourist, oohing and aahing at the breathtaking views, and was delighted to find plenty of gorgeous places to eat. One of the best was the Wild Honey Inn in Lisdoonvarna, where chef Aidan McGrath’s ham hock terrine was, hands down, the nicest I’ve ever had: moist, unctuous and not too ‘hammy’, and perfect with his celeriac remoulade and salsa verde.  When I left, I asked for the recipe, and true to his word, Aidan sent it up, ready for my grubby paws to test. It really is an absolute winner.  Capers, cornichons, parsley, shallots and English mustard all play their part in lifting this keenly priced meat into something light …

*CLOSED* Wineport Lodge competition – Winner announced soon

Would you like to win a break away to the luxurious Wineport Lodge in Glasson, Co. Westmeath? The bank holiday is now a distant memory, the nights are already far too short so this is the perfect chance to win a gorgeous treat! This gorgeous prize includes one overnight stay for two people sharing, with a delicious dinner in the Wineport restaurant and breakfast the next morning. I’ve been lucky enough to stay in this Blue Book listed hotel, and the lucky winners have a treat in store seeing the sienna streaked sunset on the terrace or waking up by the serene waters of Lough Ree. Fans of ‘The Restaurant’ TV series will be familiar with The Wineport Lodge which hosted the show for many happy years. THIS COMPETITION IS NOW CLOSED. Terms and Conditions Entrants must be 18 years or over This prize cannot be exchanged for cash Entry to win is via Twitter or Facebook The closing date for entries is midnight on Tuesday 03rd November 2015 Entry for this competition is free …