Posts made in July, 2013

Shananigans is one year old today so it’s competition time!

Shananigans is one year old today so it’s competition time!

Competition now closed and the winner, drawn by random number generator, was Majella O’Shea. Congratulations Majella and thanks for the memories all of you who entered. It’s a Monday afternoon. I’m sitting on the deck in Duncannon. Two Peking Ducks are roasting on the Big Green Egg. Diced Wexford new potatoes are slow-cooking below them in the duck fat. The Hoi Sin sauce that I adapted from a recipe on Kitchen 72′s...

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Flavours of China at Donnybrook Fair Cookery School

Flavours of China at Donnybrook Fair Cookery School

Happenstance… Don’t you just love that word… Back in April I was at the Leinster Regional Awards of the Restaurant Association of Ireland and I got talking to this very nice guy, a professional chef who has worked in Chapter One and the Dylan Hotel and was formerly a fashion designer. After a few minutes chat I realised that he – Robert Jacob – was the chef who had taught me knife skills at a class last year and he...

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A Tale of Three (Irish) Restaurants

A Tale of Three (Irish) Restaurants

A word of warning. This is not a restaurant review. It’s just a reflection of what it’s like to visit Irish restaurants where you are made feel at home and embraced and welcomed like old friends of the family. It’s been a quare few weeks. My Mum ended up in hospital for a week or two but has made an excellent recovery, my daughter Claire experienced various traumas at the hands of the normally excellent Australian health...

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Lamb Chuan’r (Kebabs)

Lamb Chuan’r (Kebabs)

I haven’t been writing much for the last while. Various minor and major illnesses among family and close friends have conspired to interfere with my concentration. But today is my birthday (and my Mum’s, yes we share the same date – happy birthday Mum!) so it’s time to to put the traumas of the first half of the year behind and turn to happier thoughts. Claire and Mike have arrived home from Australia for a brief visit...

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Stir-fried Chicken with Celery with Tom Chef’s Pickled Shitake Mushrooms

Stir-fried Chicken with Celery with Tom Chef’s Pickled Shitake Mushrooms

Summer has arrived in Ireland at last. The temperatures are heading for 30 degrees. While in China they dial up the chilli heat when the temperature and humidity rise, here in the drier heat of Ireland I find myself reaching for a simpler, lighter dish with lots of vegetables that’s good to enjoy outside on a balmy evening. This is a Cantonese style recipe that was submitted as part of the Chinese New Year celebrations back in early...

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