“Hummus wasn’t something we ever ate when I was growing up in Currabinny, but we grew beetroot in the garden which was scrubbed hard and then boiled, allowed to cool and then either pickled in spicy vinegar or sliced into a salad. Adding it to hummus with tiny flakes of salty dillisk and with the background heat of horseradish makes for an earthy, sweet, salty and decidedly Irish twist to this middle eastern delicacy.” – William.
This Blueberry pie uses the flakiest, shortest pie crust you will ever have. At first glance this pastry recipe seems incredibly complicated and difficult, but in reality all the fuss is just keeping everything very cold, the method itself is as simple as pie!
Blueberries tend to burst and fall apart when cooked and usually this needs to be clogged up with sugar which makes most blueberry pie’s clawingly sweet. Here, however, you only cook a quarter of your blueberries into a syrupy sauce into which the rest of the fresh blueberries get folded into just to warm them through.
Myself & William love watching documentaries over a pot of tea and biscuits. We’re like an old married couple in the evening. We always have a load of vanilla shortbreads baked and in a Kilner jar, ready to go. Since we love them so much, we decided they had to feature at our first market stall. William picked up a pot of edible gold dust from Fallon & Byrne and I had the idea to coat them in it – I adored how they looked; like little gold coins, so decided I needed to Snapchat them. One of my followers messaged me and said they should be called ‘Glamnillas’ – and that was that. If you’ve friends over for tea, arrange some on a white plate; total Marie Antoinette vibes.
My mother has always kept a small patch of land to the back of our house in Currabinny for the largely unsuccessful cultivation of various types of vegetables, fruit trees and berries. The salty Gail force winds which frequently howl in from Cork harbor, coupled with the relentless gnarled and twisted overgrowth of an encroaching forest provided this unfortunate patch of land with some serious challenges.
Moving up to Dublin from Cork I naturally brought certain things with me to remind me of home, these included a box of Barry’s tea and a big bag of stone ground macroom oatmeal. Luckily James had already been converted to Barry’s which made life a lot easier when we moved in together. The Macroom oatmeal has been a much harder sell, James is not one for porridge anyway and this hardy oatmeal, with its nutty texture is apparently considered an acquired taste in Dublin.