Picking Potatoes

When you are choosing potatoes for a recipe, remember that waxy potatoes and baby new potatoes are excellent for salads; large Kerr's Pinks or Golden Wonders are good for baking and Maris Pipers are the potato of choice by chefs for the best mashed potatoes.

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You are here > BOOKS :: :: The Irish Farmers' Market Cookbook

The Irish Farmers' Market Cookbook

Clodagh McKenna is part of the new breed of cookery writers who take ingredients as their starting point, in this case the best of artisan Irish produce.
We've up to our ears this year in debates about what modern Irish food is and what Irish food tourism should be in this country. If you want an answer, then go to The Irish Farmers' Market Cookbook by Clodagh McKenna. Full of recipes that pair good Irish ingredients with their foreign cousins these recipes have a modern edge but are very practical to cook at home. They would also work for cafes and coffee shops and for dropping off points for tour bus operators who are carrying weary hungry tourists down the motorways who are just gasping for a homemade scone, a good Irish sausage or a bowl of cabbage and bacon soup.

McKenna has her finger on the pulse of what Irish food should be and could be. A recipe for Bacon and Cabbage Soup is not fancy, it's what you would cook at home – nublets of ham, torn white cabbage, a robust and sensible soup that departs from tradition with the addition of garlic and a few chopped fresh tomatoes. Spicy Sausage Stew with Tomatoes takes the artisan sausage and adds coriander, garlic, cumin and white wine; Courgette and Lemon Salad gives the Irish grown courgette a mediterranean twish to serve with Roast Chicken, turning an Irish traditional Sunday roast into an easy weekday dinner.

Of course, this book encourages you to shop seasonally, to buy from artisan producers at the Farmers' Markets around Ireland and the vignettes of Irish producers spliced through the book give a real flavour of the exciting moves that are happening in Irish food.

With over 135 recipes, it's an incredible achievement, especially as McKenna has managed to wrest some of those recipes from the producers themselves: Mrs Twomey divulges her recipe for Wellington Squares, Richard Graham Leigh is persuaded to hand over his recipe for Pecan and Maple Syrup Shortbread Fingers and Peter Ward of the Country Choice food store in Nenagh, County Tipperary offers his famous recipe for Baked Ham.

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