Derry-born chef and cooking lecturer, Emmett McCourt, has just launched a new cookbook tracing the heritage of the traditional foods from the northwest counties of Ireland. The history and recipes, however, reflect similar regional cooking from all over Ireland.
“Not only is Irish food amongst the best in the world but our food heritage connects people and places across the globe” says Emmett. “This book offers a window into the past concerning the history of regional Irish food. It also builds positive community relations, conveying the story of our varied cultures through food heritage while renewing the passion and belief in local produce.”
Chef Emmett has spent several years researching the history of food in the region and has uncovered ancient recipes, long lost cooking techniques and rediscovered long lost Irish treasures such as the Lumper Potato, which is now undergoing careful growing research to in Ireland to keep it from extinction. He has traced recipes from the time of the Viking settlers and the ancient Irish Chieftains, when venison, turnips, seaweeds, shellfish, fish and wild boar were everyday staple foods along with honey and rhubarb.
|This book is also beautifully photographed|
When the Scot-Irish emigrated to America, they took with them their distilling skills, producing whiskeys, bourbons and moonshine across all the United States. Fishermen from Inishowen in northern County Donegal, who settled in New England, helped found some of the finest and most successful fishing ports in the world today!
|Lough Neagh Eel with Roasted Beetroot, Nuts, Celeraic
in a Broighter Gold Rapeseed Oil Dressing
|Wheaten Bread cooking in a Griddle Pan over an open Turf Fire|
Emmett McCourt’s Wheaten Bread Recipe
(with Metric & US Cup measurements)
Ingredients (makes 1 medium loaf)
1 Cup/150g Plain Flour
1 Cup/150g Wholemeal Flour
1 Cup/100g Rolled (Porridge) Oats
1 tsp salt
2 tspn Baking Powder
2 tblsp/40g Butter
2 tblsp/40g Caster Sugar
1 Cup/250ml Buttermilk
(if you have no buttermilk, add juice of 1/4 lemon to ordinary milk – zack)
1. Preheat oven to 180°C/Gas 4/ 350°F. Line a baking sheet with greaseproof paper.
2. Stir the flours, baking powder, salt and sugar together. Rub the butter into the flour mixture.
3. Pour in the buttermilk and work the mixture to a thick, but not too soft, consistency.
4. Shape the dough and place on your baking tray. Pierce the centre, cut an “X” on top, 1/3 of the way through and sprinkle with a little more wholemeal flour.
5. Bake for 35 minutes or until a skewer comes out clean. The bottom of the bread should sound hollow when tapped in the centre.
|Emmett Mc Court with Rene Redzepi of Noma Restaurant.
Both chefs share the same commitment to preserving the history of a country’s food provenance
Feast or Famine – A Cultural Food Journey of the North West of Ireland is an amazing book that simultaneously educates the palate and the mind. It will become a must-have bookshelf addition for all who have a passion for Irish Food. It is available to purchase online from Guildhall Press at www.ghpress.com
Get along and hear the story behind this amazing book and get your own signed copy while you’re there!
For further info on the Launch contact Gavin Doran at Belfast Metropolitan College on:
gdoran at belfastmet.ac.uk