Darina Allen

Ballymaloe Halloween Barmbrack

ALMOST every culture around the world marks Halloween, the Day of the Dead or All Souls Day in it’s own magical way, but despite the differences, the basic idea behind all these customs is to honour, remember and appease the dead.

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Darina Allen: Recipes that will warm up any autumn

IFEST, the first major celebration of Irish culture and food was held in Boston recently. 

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Darina Allen’s essential ’student’ cuisine

The return to college has produced lots of nightmare stories, as students scramble to find affordable accommodation in a scarce and challenging market.

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Darina Allen: Cullen Skink

THE Scots have spoken loud and clear, they will remain in the union but nothing will ever be quite the same again.

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Crumbles

Apple Crumble and Crumbles

Every year when Leaving Cert results are released there’s a flurry of excitement and weeks of stress and nail biting until students eventually manage to get onto the courses they have their hearts set on (or their parents have!)

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Crab Apple or Bramley Apple Jelly

APPLES apples everywhere, ripening faster than we can cook or eat them. So beautiful that we can’t bear to waste even the windfalls, so what to do?

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Weekend food: Walnut meringue

I’m just back from the MAD Food Symposium in Copenhagen, one of the craziest and most influential food events on the planet.

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Weekend food

Back to school is a busy and expensive time for so many families around the country and now there’s the challenge of school lunches. This week I’ll concentrate on packed lunches and in future columns I’ll have suggestions for college students.

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Honey Carrageen Mousse with Wild Sorrel Juice

THE hottest restaurant ticket this summer wasn’t in Dublin, Cork or even Galway. 

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Compote of Blackberry and Apples with Sweet Geranium Leaves

WOW, there’s going to be the biggest crop of blackberries this year, so I am gearing myself up for lots of picking expeditions. 

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Darina Allen: White peach and raspberry jam

FOR gardeners who grow vegetables and fruit, this is the time of abundance, a period of joy and frustration in equal measure. At last the opportunity to enjoy the fruits of all that digging and hoeing but often there are not enough meal times to use up every last scrap. 

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Salt Hake with Spiced Aubergines and Rocket

EVERY year we have a thanksgiving feast in the greenhouses towards the end of July — A Long Table dinner for 100 people in the midst of the tomato vines and scarlet runner beans.

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Beetroot, Almonds and Mint

IT’S a long while since I came across a cook book where I wanted to cook virtually everything in the book and it didn’t even belong to me.

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Recipe: Allegra’s Orange Blossom, cashew and semolina cake

THE Oxford Food Symposium is a weekend conference that brings together over 200 international scholars, journalists, chefs, scientists, sociologists, anthropologists and enthusiastic amateurs for serious discussions on food, its culture and its history. 

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Radish Leaf Soup

The trend towards people growing their own food has sprung from a desire to eat healthily.

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Theodora Fitzgibbon’s Café Liegeois

THEODORA FITZGIBBON was a beautiful, elegant, erudite lady, well travelled.

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Pan grilled Mackerel with Parsley and Lemon Butter

THE recent cover story on Time magazine was that butter is better. So surprise, surprise, it’s official after all.

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Pat Browne’s Almond Macaroons

NO mistaking where I was — Bordeaux airport has grape vines planted close to arrivals with a red rose at the end of each row to encourage bees to help with pollination.

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Brother Hubbard’s Middle Eastern Breakfast Plate

THE Dublin restaurant and café scene is really humming once again.

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Elderflower Champagne

FOR OUR May Slow Food East Cork event we returned to Sage Restaurant in Midleton to celebrate the local food.

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Weekend food

AFTER months of build up and careful planning by Rory O’Connell, Rebecca Cronin, Colm McCan and the Litfest team the second event came and went in a whirlwind of exciting workshops, debates, lectures, tastings, demos.

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Brown Crab with Pickled Red Dulse Seaweed, Cucumber with Summer Peas and Coriander Oil

WE’VE gone crazy for seaweed in recent times; I’ve woken up to phenomenal variety of sea vegetables around our coast.

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