Posts Tagged ‘Irish Food Bloggers’


It’s been ages since I last posted and a lot has happened in that time. My eldest child, who left for the west coast of America last year to go to university, changed her mind and transferred colleges. My youngest has hit her teen-years like a lioness on the hunt: I’ve been hanging onto her by the tail ever since. My sweet husband continues to do his thing. And I, for my sins, have gotten involved in a side hustle {that’s American speak for side business} that has me up to my eyeballs.

But it’s all good. The new school year has started. Everyone and everything is humming along nicely and I still have my home life in sight…though not always like it used to be. On days like today, when I’ve been working, I’m thankful for the many family-tested-and-approved {the latter being the most important!} recipes I have to hand. These are the ones, like tonight’s supper of lazy roast chicken and pan seared mushrooms, that are super easy to make and absolutely delicious.

Pan seared mushrooms remind me of my mother-in-law. She loved them. Like boiled potatoes, pan seared Brussels Sprouts in soy-sauce glaze, and boiled ham, they were a regular feature at her dining table. Now, they are at mine. I wonder, someday, will they be at my daughters’ table?

Food memories are strong. They’re not just about the dish…they’re about the food and the people and the place and the occasions around them. They can whisk us back to our childhood…or to take us back to a few lovely moments gathered round the table of a woman you whole heartedly admired.

But I digress…these lovely pan seared mushrooms smell amazing. They are good enough to serve at a dinner party. You might even make them as an appetizer for a cocktail get together, with a side of crusty bread to sop up the buttery juices. They would also be perfect on top of a perfectly seared steak, served along a juicy chicken breast, nestled into an omelet or popped into a sandwich bap.


Pan Seared Mushrooms

Serves 4


3 tablespoons butter

12 ounces button mushrooms

fresh ground pepper/sea salt to taste


1. Rinse, dry, and chop mushrooms.

2. Heat butter in a large skillet over medium-high heat until butter begins to bubble.

3. Add mushrooms to the skillet in a single layer and cook, undisturbed, until bottom side is golden brown, about 3 minutes. Toss mushrooms, and continue to cook, reducing heat as needed to avoid scorching, until golden brown all over, about 3-5 minutes more.

4. Season with salt and pepper, to taste, and give the mushrooms a good stir.

5. Remove the mushrooms from the skillet with a slotted spoon and serve immediately.

Additional Notes, Related Articles & Credit:

* Storing mushrooms in the fridge is easy…do nothing to them. I repeat…do nothing to them. Simply remove them from your carry bag and pop them into the fridge. If they come in a shrink wrap package, do not open the plastic…I know…strange for me to say so given how much I detest plastic. But, truly, leave them alone and they will last a week.

** Wash or brush clean? I’ve always rinsed and quickly dried any mushrooms I’ve ever used and done so without problem. To be honest, I couldn’t be bothered brushing each one or peeling each one either. Yes, some people peel their mushrooms!

*** To stem or not to stem? If the mushrooms you purchased have woody stems, discard them just prior to use. Otherwise, keep them and use completely.

**** According to Ireland’s Bord Bia, mushrooms are grown in Ireland in the following counties: Monaghan, Meath, Wexford, Mayo, Kildare, Cavan and Tipperary. Bord Bia’s website also says that mushrooms are a good source of fibre, low in fat, they contain more vegetable protein per 100g than almost any vegetable, and they are richer than most vegetable in some vitamins such as B1 and niacin. Mushrooms also contain certain important minerals such as potassium, phosphorus, iron and copper, and are low in salt.

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Rhubarb Margaritas (17)Today’s post is a collision of two good things: Cinco de Mayo and the plethora of rhubarb growing in our garden. Yep, that’s right, in this Irish home we made Rhubarb Margaritas tonight and they were amazing. Forget that rhubarb is choc full of Vitamin C, high in fibre, and a good source of calcium…forget it altogether. The only thing you need to know about Rhubarb Margaritas is they are soooo good.

If you are of legal drinking age and you like margaritas…this recipe is one you need to try. I’d even go so far as to say that even if you don’t like rhubarb, you should try this.

The internet has oodles of strawberry rhubarb margarita recipes but truly I’d keep it simple and give the strawberries a miss. We’ll find another use for them.

So, that’s it Dear Readers. Today’s post is short and sweet. ¡Olé!

Rhubarb Margaritas

Makes 4 Drinks


1 cup Rhubarb simple syrup

1/2 cup fresh lime juice (about 8 limes)

1/2 cup tequila

1/2 cup Grand Marnier

Ice, crushed or whole


1. In a pitcher mix the first four ingredients and stir well.

2. Run one of the squeezed limes around the rim of four glasses. Dip each rim in sugar.

3. Fill glasses with ice and the rhubarb mix. If you decide to make frozen rhubarb margaritas, blend one to two cups of ice with the rhubarb mix.

4. Garnish with a slice of lime.

Rhubarb Margaritas (8)Rhubarb Simple Syrup

Makes About 3 Cups/24oz


1 lb rhubarb, chopped in small pieces

2 cups/16oz sugar

2 cups/1 pint water


1. Add rhubarb, sugar and water in a non-reactive pan.

2. Heat on medium heat and simmer until rhubarb is soft.

3. Place sterilised cheesecloth over a strainer, propped over a bowl. Pour rhubarb into cheesecloth and let drip through for about an hour. Let cool and keep in the fridge until ready to use.

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