The Irish Farmers' Market Cookbook by Clodagh McKenna

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Notes about this book

  • ocuimin on February 02, 2010

    Recipes for using fresh farmers' market produce

Notes about Recipes in this book

  • Roast asparagus, Knocklara and mint salad

    • mjes on June 01, 2018

      I suspect there is an error in the cookbook introductory material as Knocklara was originally a sheep's milk cheese producer. See As noted the title mentions mint which does not appear in the recipe. Apparently the original recipe used mint leaves rather than mixed salad greens and someone forgot to change the title. From "Justin Green and his head chef Eddie Baguio had planned a delicious menu for the Slow Food feast. We had a salad of Knockalara Ewe’s Milk Cheese with asparagus, toasted hazelnuts and fresh mint leaves."

  • Farls

    • mjes on June 01, 2018

      I love Irish soda bread but had never heard of farls despite an Irish great-grandmother. This is a thick skillet bread, ideal for cast iron cooking. The instructions said to mix it with a palatte knife - an oddity that meant I had to try the recipe. I'd never dusted a pan with flour to test the temperature - another reason to try the recipe. Results are basically a dry-fried soda-yogurt biscuit - very tasty with a bit of butter and jam. I only discovered later that in Northern Ireland I would have fried in bacon drippings. I obviously have to make the recipe again.

  • Cork beef stew

    • mjes on June 01, 2018

      This is a delightful simple beef stew: bacon-shallots-mushrooms-beef-stout. For a heavier dish, serve over mashed potatoes. No, I didn't have access to Irish wild mushrooms - I used a mixture of the mushrooms currently available in the market and reconstituted dried wild mushrooms native to the Pacific Northwest. This should work well with pearl onions if shallots are not at hand.

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  • ISBN 10 0007284810
  • ISBN 13 9780007284818
  • Published Feb 05 2009
  • Format Paperback
  • Language English
  • Countries United Kingdom
  • Publisher HarperCollins Publishers
  • Imprint Collins

Publishers Text

Both a cookbook and a culinary tour of Ireland, this guide celebrates the diversity and quality of local food and shows how the experience of shopping at farmers' markets can transform everyday cooking. More than 100 recipes range from new takes on traditional Irish favorites to dishes with more Mediterranean flavors, always emphasizing seasonality, local produce, and fresh ingredients--the return to slow food. A guide to the best farmers' markets in each region of Ireland offers profiles of some of the farmers and producers bringing their food sensations to market. As well as using ingredients available at the market, recipes also re-create some of the breads, cakes, and chutneys available, like Gallic Kitchen's organic steak pies and Giana Ferguson's baked cheese with winter herbs--so even those who can't visit the markets can still enjoy a taste of Ireland. Recipes for everyday cooking--Fried Mackerel and Cork Beef Stew--are joined by more unusual offerings that reflect the wider range of produce available at farmers' markets, such as Roast Pheasant with Apple and Sweet Geranium Stew.

Clodagh McKenna is the editor of the Slow Food Ireland Guide to Producers and is a food columnist for Food and Wine Magazine, The Irish Examiner, and Sunday Tribune. She has made many television appearances as a cook and promoter of local produce, including on The Today Show.

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