Gorse bushes can be seen all over the countryside, their florescent yellow bloom light the hillsides, a blaze of colour across the land. Unfortunately sometimes their blaze is literal, their oil rich wood all too quickly ignites in dry weather and fires of gorse burn fiercely every year. The truth is that gorse is oftenContinue reading “Gorse Flower Cordial”
Tag Archives: cooking
GOING WILD ABOUT WILD BLUE BERRY JAM IN FINLAND
I have been in Finland for the last couple of weeks with my wife Hanna, a native of this beautiful tree filled land. Finland is the most forested country in the EU. Approximately 74% of the country is covered in forest. One gets the impression that even the biggest towns and cities are living areasContinue reading “GOING WILD ABOUT WILD BLUE BERRY JAM IN FINLAND”
Snails for dinner! L’Escargot With Onion and Pinhead Oatmeal
Snails, slime trails and munched leaves, hosta holes and devoured delphiniums, the ever-present threat, the garden terrorists. Innocent plant species, fresh from the secure haven of the nursery are easy targets for these ruthless slimy beings. How often have we gardeners gone to our gardens full of enthusiasm and optimism only to have our dayContinue reading “Snails for dinner! L’Escargot With Onion and Pinhead Oatmeal”
Leg of Lamb With Coffee Sauce
For Easter Sunday last weekend, we bought a half leg of lamb from the Irish Organic Meats stall at Boyle market in Co. Roscommon. I wanted to do something a little different. Hanna suggested cooking it with coffee. This is a traditional Easter lamb dish in Hanna’ family which here grandmother always cooked back inContinue reading “Leg of Lamb With Coffee Sauce”
Beef Stock and Oven Chips in Beef Dripping
Roasted beef bones in roasting tin Last Saturday we made our weekly visit to the Farmers Market in Boyle, Co. Roscommon. My partner Hanna and I love to do as much as possible of our week’s grocery shopping at the market. Dealing with stall holders in the grounds of the historic King House is suchContinue reading “Beef Stock and Oven Chips in Beef Dripping”
Parsnips – sowing and harvesting in spring
Oh how I remember the fights, the complaints, there were even tears. A mushy mashed pulp, often served with potatoes, sometimes blended with carrot, always boiled. There was cajoling, efforts of convincing, extolling of their health benefits and even threats. None of it worked. I always left it on my plate, I hated parsnips. ButContinue reading “Parsnips – sowing and harvesting in spring”
Ciaran The Gardener 