I visited Frank Hederman at his Belvelly Smokehouse and sampled his delicious eel, salmon and mussels. Frank's a great man for the chat so we swapped lots of culinary tales and then made our way over to Kinsale for a spot of early supper at Fishy Fishy Cafe.
I bumped into Donal Skehan, who is Irelands next big thing in a gastronomic way, his new book is out imminently and his TV show is ready for the off in May, I wish him lots of luck with it all. He is a complete charmer.
The wild garlic is growing everywhere there but also to be found aplenty in Wicklow, so do go picking and make some pesto or just toss in a pan with some olive oil a squeeze of lemon juice and some black pepper, delicious with a piece of fish or in an omelette.
Wild Garlic Pesto
50g wild garlic leaves
25g pinenuts
1 clove garlic, peeled and crushed
150ml olive oil
40g freshly grated Parmesan (Parmigiano Reggiano)
salt and sugar to taste
Whizz the wild garlic, pine kernels, garlic and olive oil in a food processor or pound in a pestle and mortar. Remove to a bowl and fold in the finely grated Parmesan cheese. Taste and season. Store in a sterilized covered jar in the fridge.
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