Naughty or nice?
Enjoying food is all about balance, so let foodies Aoife McElwain and Aoife Barry give you a naughty and a nice option each week. Choice never tasted so good!
Published 19/03/2011 | 11:45
BACON AND EGGS TWO WAYS: NAUGHTY: Serrano ham, caramelised fennel and quail-egg brunch bruschetta Last month, an international group of bloggers, led by US blogger Five Star Foodie, tried to give bacon and eggs a makeover (see www.fivestarfoodie.com).
One of the naughtier results came from New York-based blogger Fork Spoon Knife (www.forkspoonnknife.com) with her Serrano ham, caramelised fennel and quail-egg brunch bruschettas. Hedonism in a mouthful. See bit.ly/baconbites.
NICE: Shiitake mushroom ‘bacon’ Taking this challenge to another level was a recipe from Aoife of Dublin-based blog TheDailySpud.com. Fancy bacon and eggs for breakfast without the, er, bacon (or the eggs, if you so wish)? Then be sure to check out this fantastic vegetarian recipe, where Aoife transforms shiitake mushrooms into crispy, smoky ‘bacon'. Yum! See bit.ly/spudmakeover.
EVENTS FOR THE NAUGHTY...
The Tannery in Dungarven, Co Wexford, is now taking bookings for its fiveday Spring Kitchen course, from May 9-12. The hands-on course sees Paul Flynn sharing his passion and knowledge for cooking seasonally and locally, while passing on some dinner-party ideas and tips on improving your kitchen skills.
The course costs an indulgent ¤950, but also includes accommodation in The Tannery Townhouse. See www.tannery.ie for more information on how to treat yourself to a week of learning through eating.
EVENTS FOR THE NICE
The idea of a weekend filled with yoga and vegetarian food sounds like heaven and, thanks to Lake Isle Retreats, it can be a reality for you. From Friday, May 13 to Sunday, May 15 there will be a Cuisine of India course led by Syamananda Das and Carmen McEvitt at the retreat centre, which is based in Upper Lough Erne. Find out more by visiting bit.ly/ indiacookery.
FOODIES TO FOLLOW:
For the carnivores
Pat Whelan is the face of James Whelan Butchers, which has been providing the people of Tipperary with quality cuts of meat for the past 40 years. They’ve embraced the web via Twitter (www.twitter.com/pat_whelan) and a blog (www.jameswhelan butchers.com), so get in touch with Pat to learn more about his produce.
Organic and non-GM
The Runner Bean (twitter.com/rnrbean) is a fantastic little deli and shop on Dublin's assau Street, and owner Mark tweets about all things food. Passionate about local, organic and non-GM food, he’ll keep you up to date with the latest issues and news.