I first trained as a chef in 2010 and worked in various restaurant kitchen roles. Here in Ireland, I taught a chef training course and started a small food business (it didn’t last very long, let me tell you). I have been writing about food, in various formats, for more than 20 years. You might think I’d be confident in every type of culinary endeavour, but you’d be wrong. The best thing about working with food is the fact that you’re constantly learning new things. I love grilling, but I would never say I’m a barbecue expert.
This is why I love our summer editions of Irish Country Living Food. I am forced out of my comfort zone (aka, my kitchen) and into the world of outdoor cooking.
There is something supremely primal about cooking foods over an open flame, but grilling isn’t just about throwing some meat on the grill – it’s about understanding your barbecue. To get the best results, you need to know where the hot spots are, how high your heat levels should be and how best to clean and maintain your outdoor appliances.
Luckily, the recipes developed for this issue (page 10) take the guesswork out of grilling. We have taken barbecuing down to its base components: using direct heat effectively, and using residual heat when the lid is shut. The process has made me realise that I might be overthinking this whole approach. I mean, what’s the actual hardship in being forced to sit outside on a sunny day (perhaps sipping on a cold beverage) while grilling some fresh meats and veggies?
Growing up in Canada, I have distinct memories of my father outside grilling steaks in a snowstorm (while holding an umbrella). I’m not that kind of griller. I need the weather; the sunshine. And on our farm here in Tipperary, it is pretty glorious when the sun is shining. What better way to celebrate the lovely weather than with some outdoor cooking for family and friends?
This edition of Irish Country Living Food is jam-packed with all of the information you need before starting your outdoor cooking journey, whether you’re new to barbecueing or a certified grillmaster. From maintenance to ensuring your food is cooked properly, to new recipes to try and plenty of wine and beer for the perfect pairing, we have you covered.
Planning a summer spin to London? We speak with the owner of Emerald Eats Emma Moran (page 14), who started a business based around the iconic chicken fillet roll. Meanwhile, here in Ireland, Lily Ramirez Foran shares a few authentic Mexican recipes with us from her new food experience space at Picado at The Loom in Dublin (page 16). In our Taste Tradition series, we meet Lorraine Aspill from Daisy Cottage Farm in Co Wicklow as she shares some family lore and a banging recipe for the classic Battenberg cake (page 8). And of course, we have our stellar line-up of columnists providing their expert insights into food, wine and hospitality.
Here’s to a bountiful summer full of great food, friends and laughter from all of us here at Irish Country Living Food.