New Irish Cookery: 140 New and Traditional Recipes Using the Best Produce from Ireland by Paul Rankin and Jeanne Rankin

  • Onion soup with cider and a Cashel blue butter (page 22)

    from New Irish Cookery: 140 New and Traditional Recipes Using the Best Produce from Ireland New Irish Cookery by Paul Rankin and Jeanne Rankin

    • Categories: Dips, spreads & salsas; Soups; Irish
    • Ingredients: onions; apple cider vinegar; dried thyme; bay leaves; chicken stock; potatoes; single cream; Cashel blue cheese; parsley; chives; cream; medium dry apple cider (alcohol); butter
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Notes about Recipes in this book

  • Red lentil and ham soup

    • FJT on March 29, 2017

      An OK, but fairly boring ham and lentil soup. I was slightly bemused by the last part of the method: the recipe suggests you can take the potato out of the soup at the end of cooking and serve it on the side! Given that the potatoes were supposed to be in 1cm dice, this would be quite impractical to do and I'm really not sure why you'd want to. The accompanying photo shows that the authors definitely didn't dice their potatoes so finely. Don't think I'll bother making this again - there are better ham and lentil soup recipes out there.

  • Creamy baked pasta with four cheeses

    • FJT on October 10, 2023

      Probably wouldn't have been my first choice of recipe for a mid-week meal, but when I put mushrooms and spinach into EYB this was one of the recipes that came up and as a bonus it also used up left overs from a 4-cheese pizza recipe. So my cheeses were Italian (dolcelatte, taleggio, mozzarella and a soft goats cheese) rather than Irish. This was delicious and very rich.

  • Smoked salmon extravaganza

    • wester on September 16, 2020

      The headnote said all ingredients had been chosen to complement each other both visually and in terms of flavor. Visually, yes. It was very pretty. In terms of flavor, not so much. There were too many flavors competing and they did not really come together to form a whole.

  • Cod fish pie with mustard sauce

    • FJT on October 26, 2021

      This was a very strange fish pie! For a start the instructions say to mix the potato into the fish, leek, mushroom mixture so it wasn't a topping. Then you add a milk and egg mixture and the whole thing becomes like a massive frittata. The outside of the egg mixture cooked in the 15 minutes the "pie" was in the oven, but the middle was still liquid ... however the fish was cooked, so we ate it anyway. The mustard sauce ws delicious and really lifted the dish. Really not sure I'd make this again, but the sauce will definitely be repeated.

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  • ISBN 10 0563522488
  • ISBN 13 9780563522485
  • Published Feb 17 2005
  • Format Paperback
  • Page Count 240
  • Language English
  • Edition New edition
  • Countries United Kingdom
  • Publisher Ebury
  • Imprint BBC Books

Publishers Text

Paul and Jeanne Rankin, who brought us the best of Irish food in Gourmet Ireland, return with their latest cookbook - 140 recipes that reinterpret traditional Irish cooking, from a buttery soup of oysters and leeks to a honey-roasted ham with cabbage and potatoes.

In New Irish Cookery, two of Ireland's top chefs--the dynamic husband-and-wife team that runs the award-winning Belfast restaurant Cayenne--present 140 traditional Irish dishes with an elegant modern twist. Here are some of Paul and Jeanne Rankin's favorite recipes for soups, starters, salads, fish and seafood, stews and braised dishes, as well as desserts. Reflecting their passion for fresh ingredients as well as their unpretentious attitude toward food, New Irish Cookery features dishes like Warm Potato Pancake with Smoked Salmon, Rack of Pork with Herbs, Filet of Salmon with a Horseradish Crust, Roast Goose with Traditional Sage and Onion Stuffing, and Lemon Curd with Fresh Strawberries.

A stylish collection of delicious regional dishes, strikingly illustrated throughout with color photos of the food and the Irish landscape.

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