YOUR GOOSE IS COOKED
Your goose is cooked
THIS Christmas my present to many of my friends and staff will be the 'Sweet Ballymaloe' Rose named in honour of my mother-in-law, Myrtle Allen, in recognition of her contribution to Eurotoques - the European Association of Chefs, which lobbies on behalf of small food producers.
The profits from the sale of this rose go to the victims of the Omagh bombing. Maureen Tatlow's excellent book Good Enough to Eat will also feature high on my present list. This meticulously researched book provides serious food for thought. If you ever wondered how to find a good butcher, how to pick the best cheese, why current farming methods are allowing super-bugs to grow, why your rashers ooze white goo as they cook, how to sniff out the freshest fish or how to choose the sweetest tomatoes, the best eggs or the most floury potatoes, then flick through the pages of this book.
Maureen probes food- in our supermarkets, small retailers and the many food markets around the country. She examines the foods we buy on a daily basis - dairy products, fruit and vegetables, meat, fish, poultry, breads, foods for the freezer and larder. She gives an honest, sometimes alarming description of how food is produced, prepared and marketed. Good Enough to Eat also looks at the broader picture - EU regulations, chemical-dependent food production, genetic engineering, organic farming, pre-packed food.
With so much information and misinformation coming at us nowadays, how can we know what to buy? Maureen Tatlow's book may disturb people, but we need help to make informed decisions.
Christmas, probably the most frenetic time of the year for most cooks, is just a busy few days away. Make sure to get best quality produce so you get maximum return for your effort and money. Search out free range organic produce, buy locally produced Irish food in season, forget about the irradiated strawberries and raspberries from the other side of the earth and enjoy instead locally grown parsnips, swede turnips, Golden Wonder potatoes and Bramley apple tarts.
Here I include recipes for a delicious roast goose which I buy from Nora Aherne who rears free-range chickens, ducks and geese for us. Serve it with a traditional potato stuffing, red cabbage and crusty roast potatoes. Happy Christmas to all our readers.
Courtesy of Irish Examiner
THIS Christmas my present to many of my friends and staff will be the 'Sweet Ballymaloe' Rose named in honour of my mother-in-law, Myrtle Allen, in recognition of her contribution to Eurotoques - the European Association of Chefs, which lobbies on behalf of small food producers.
The profits from the sale of this rose go to the victims of the Omagh bombing. Maureen Tatlow's excellent book Good Enough to Eat will also feature high on my present list. This meticulously researched book provides serious food for thought. If you ever wondered how to find a good butcher, how to pick the best cheese, why current farming methods are allowing super-bugs to grow, why your rashers ooze white goo as they cook, how to sniff out the freshest fish or how to choose the sweetest tomatoes, the best eggs or the most floury potatoes, then flick through the pages of this book.
Maureen probes food- in our supermarkets, small retailers and the many food markets around the country. She examines the foods we buy on a daily basis - dairy products, fruit and vegetables, meat, fish, poultry, breads, foods for the freezer and larder. She gives an honest, sometimes alarming description of how food is produced, prepared and marketed. Good Enough to Eat also looks at the broader picture - EU regulations, chemical-dependent food production, genetic engineering, organic farming, pre-packed food.
With so much information and misinformation coming at us nowadays, how can we know what to buy? Maureen Tatlow's book may disturb people, but we need help to make informed decisions.
Christmas, probably the most frenetic time of the year for most cooks, is just a busy few days away. Make sure to get best quality produce so you get maximum return for your effort and money. Search out free range organic produce, buy locally produced Irish food in season, forget about the irradiated strawberries and raspberries from the other side of the earth and enjoy instead locally grown parsnips, swede turnips, Golden Wonder potatoes and Bramley apple tarts.
Here I include recipes for a delicious roast goose which I buy from Nora Aherne who rears free-range chickens, ducks and geese for us. Serve it with a traditional potato stuffing, red cabbage and crusty roast potatoes. Happy Christmas to all our readers.
Courtesy of Irish Examiner
Further Information
Publisher: THE EXAMINER
Ref: TEX/187
Published Date: 19-Dec-98
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