FROM one of Ireland’s leading chefs comes a cookbook that celebrates traditional hospitality with a modern twist.
For those times when you need a snack – or a dessert after a good meal – or a homemade food gift, or a way to preserve the season – there is a wealth of possibilities in Irish Pantry.
From jams and jellies to cakes, breads, condiments, drinks and cured meats, this traditional look at feel-good foods bursting with nostalgia will satisfy your longing for something special.
How about some Home-made Amaretto? It’s easier to make than you might think. (Page 151). Or a Smoky Bacon and Cheese Bloomer (p.99). There’s also Boxty Potato Bread and Classic Irish Farls (p. 82/83).
Noel McMeel is Executive Head Chef at Lough Erne Resort in Fermanagh.
This year he was the chef in residence for the G8 Summit at Lough Erne. Having grown up on a farm in Toomebridge, County Antrim he is steeped in the food culture of Ireland and of Ulster in particular.
His mother’s kitchen pantry featured a cooling marble slab and sighing shelves laden with traditional and delicious treats standing at the ready to sustain her large family, or to celebrate the vibrant stream of expected and unexpected guests they loved to welcome.
Noel’s clean, crisp cuisine derives from his traditional roots, with a healthy measure of eclecticism thrown in, drawing on his experiences working in both Europe and the United States.
Noel says: ‘Making the most of the bounty of the land, working hard with your own two hands to preserve it – these were the core principles where I grew up. Find the very best local ingredients. Support farms and grocers that respect the earth.
Prepare meals that delight and excite the senses, but don’t get seduced into overcomplicating. Above all else, let the natural flavour of good food shine through.’
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