Sunday 23 April 2017

Home is where fab food is

Georgina Campbell celebrates St Patrick’s Day by flying the flag for great local produce

Carrageen moss with a compote of garden berries
Carrageen moss with a compote of garden berries

Georgina Campbell

St Patrick's Day puts the spotlight on all things Irish in a way that other countries can only envy. And while parades and conviviality tend to take centre stage, the focus also comes on to our hospitality and food traditions.

For many families, St Patrick's Day will be the first get-together since Christmas, and this fresh-flavoured menu is ideal, uniting a tasty collection of foods that have been part of our heritage for many generations.

The warm salad is a celebration of artisan production on a West Cork family farm (www.gubbeen.com), and what could be more delicious than succulent roast pork?

To follow, a cold dessert of carrageen with a fruit compote makes a lovely, refreshing finale to the meal.

Buying locally produced foods is best for freshness and flavour -- and we're doing our bit for the economy, too.

You'll find information on finding, buying and enjoying the best food all around the country, region-by-region, in 'Ireland For Food Lovers'.

'Ireland For Food Lovers: Everything the Food Lover in Ireland Needs to Know' (GCGuides/ Epicure Press), €20, from bookshops and Ireland-guide.com, p&p free within Ireland

Weekend Magazine

Promoted articles

Editors Choice

Also in Life