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Lesson “Irish Cuisine”
03.02.2013
For many years I have been collecting cookbooks. My collection is huge, but for a long time there was not a single book from Ireland. Having visited this country, I brought with me a whole suitcase of local delicacies and cookbooks for my library. Chef Alexander Stefoglo and I, taking recipes from books, made a menu for an Irish lesson. Having decided to tickle the nerves of Odessa natives, we made the fried herring the main course of the lesson. In the dank and damp Irish climate, one wants to eat a plate of hot soup. We cooked two: garlic and parsnip. For dessert, we had a small fire show: we served classic Irish Christmas pudding, which, according to tradition, must be set on fire before serving. The chef paid a lot of attention to a beautiful presentation of dishes, he taught us how to clean herring and use a grill pan. During the lesson, we tasted Irish Mist liquor, which is produced in Dublin and consists of aged whiskey, aromatic herbs, clover and heather honey. This liquor is made according to a recipe of 1000 years ago. At the end of the lesson together we had a lunch and shared stories about a trip to Ireland.
Lesson recipes:
