Kedgeree was, traditionally, made with smoked haddock and served as a part of a large breakfast.
In summer we smoke the salmon, using our smoker or a kettle grill, for about 20 minutes.
In winter I used a combination of fresh, roasted salmon and purchased Irish smoked salmon.
Since we have it as a main course, rather than a small … Continue reading.....
As I was looking through my handy food guide for the posts on Styles and Sauces recently, I wasted spent a bit of time looking at British foods.
The best thing (in my opinion) about British cuisine is the names….
Well, maybe the second best….
The Brit’s make some of the best, ooey-gooey desserts in the world.
This is just … Continue reading.....
Life is different here.
Sometimes it differs in glaring ways: language, eating habits, food, and sometimes in subtle ways, such as check writing.
When we first moved to Ireland we did all the normal things of any move: notified the post office, changed our address, opened a bank account and ordered new checks.
Expecting to receive our checks … Continue reading.....
