Gourmet Ireland by Paul Rankin and Jeanne Rankin

  • Baked cheddar and scallion soup (page 12)

    from Gourmet Ireland Gourmet Ireland by Paul Rankin and Jeanne Rankin

    • Categories: Soups; Irish; Vegetarian
    • Ingredients: onions; dry white wine; vegetable stock; parsley; thyme sprigs; bay leaves; egg yolks; light cream; cheddar cheese; baguette bread; white pepper; spring onions
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  • ISBN 10 0563371552
  • ISBN 13 9780563371557
  • Published Sep 07 1995
  • Format Paperback
  • Page Count 192
  • Language English
  • Edition New edition
  • Countries United Kingdom
  • Publisher Ebury
  • Imprint BBC Books

Publishers Text

The authors combine their knowledge, skills and enthusiasm to explore the culinary delights of Ireland. The book incorporates some of the best of Irish produce and the Rankins' cookery ideas, as they travel the length and breadth of Ireland to find fresh and traditional food from the sea and the lough, the field and the orchard, the cheesemaker and the smokery, and turn it into a cuisine for the 1990s. Their dishes range from baked goat's cheese with herb foccacia and marinated vegetables from County Down, to smoked haddock and creamed lentils from the tiny hamlet of Annalong.

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