1612 days ago
You are meant to make your Christmas puddings six weeks before Christmas to allow them to age and mature and so, leaving it to the last possible moment I have now just done that. The recipe is from a cookbook from the Queen of Irish cooking the amazing Darina Allen although she says that it is from her mother in law Myrtle, the founder of Ballymaloe. I think that Myrtle is still with us though she must be 92 by now and I am lucky enough to have visited the famed cooking school near Cork several times.
2333 days ago
A few interweb problems here in Eire, so I have nipped up to Darina Allen's Ballymaloe house to book supper for tonight - a mega culinary treat for the Mrs and myself and to upload another hard hitting recording. On the agenda is Quindell and how soon its shares could be suspended for the Equities First Holdings LLC farce. Also a discussion of the whole issue of suspension and where the AIM casino will go post this scandal. There are some hard questions here for many. Then I also look at African Minerals (target price 0p).
2350 days ago
I have never hidden my admiration for Darina Allen, the High Queen of Irish cooking. As a cook and as a person she is pretty amazing and has borne certain domestic issues with a remarkable stoicism. It is perhaps her photogenic daughter in law Rachael who is better known but it is Darina who is the real deal as a cook and as a late birthday present for the Mrs we are off to see her this weekend in Cork, in the “The Old Country”, that is to say Eire.
It was Darina’s mother in law Myrtle Allen who started the phenomena that is Ballymaloe. It is a stunning country house – now containing an amazing restaurant – near Cork. Up the road is the cooking school which is surrounded by acres of organic gardens in the style of an old Country house. The fish comes in fresh from the sea at nearby Ballycotton and Darina is a champion of all things organic and locally produced. Natch that brings her into conflict with the regulation mad Evil Empire – Brussels edicts are the death of the small scale producers of foods such as cheese.
I’ve done a couple of courses there and one day shall shock you all