Search Results for 'Stew'
7 results found.
As the cold days of winter become increasingly imminent, cravings turn to comfort foods and a vegetable laden Irish stew may just be the ultimate warming meal.
Stew, spuds and stout? For those who believe that Ireland’s food scene still revolves around these three staples, it’s time for you to come out from under that rock.
Cooking Through the Year
Olivier Ravoire Côtes du Rhône (All good wine shops, €10.99)
A friend of mine who has a good sense of taste and a keen eye for a bargain (he is a canny Scotsman) suggested I should join him for lunch some day to sample the food from the above-mentioned eatery at The West Bridge in Loughrea. I had eaten there before under two different owners and had noticed it was lying empty for a while.
Having recently been in a very busy pub in Navan that served an excellent chicken a la king with rice at lunchtime at a cost of €5, I decided to walk around Galway city centre and see if there was lunch available to compete with that level of price.
Parma ham, feta cheese, champagne, Parmigiano reggiano, Roquefort cheese, and Connemara hill lamb. So what do these and a select number of other great foods have in common? PGI or protected geographical indication — in other words the lamb reared in exclusive designated areas of Connemara is recognised as being unique, and as such is protected under EU law. The achievement of gaining this unique status is such that Greece has fought a legal battle for the past 20 years to gain this status for Feta cheese. Now that’s something for each and every person in Galway to be proud of. Anyone familiar with Connemara hill lamb will have little difficulty verifying why hill lamb is so special. The lambs tend to mature at a slower rate, which allows the meat develop a deeper, fuller, flavour. Also the diet of the lamb, which includes a distinctive selection of herbs and heathers, adds considerably to the succulent taste and texture of the meat.