OK, what’s Frirish food then? A combination of French and Irish of course! For St Patrick’s Day I’ve given an Irish twist to some traditional French ingredients.
I’d intended to have more examples for you here, but life got in the way on Wednesday when I was preparing this blog. We’re still nursing our poorly llama, and I was also out for five hours taking Caiti to see a specialist at Montluçon hospital. Ugh. Anyway, more tests to do and hopefully we’ll soon get my daughter back to normal.
Anyway, here’s a taster of Frirish food. A suitable starter is avocado with fromage frais and grated carrot. This gives you Ireland’s green, white and orange, and uses two everyday French food items. Every trolley at the checkout in a French supermarket will have a bucket-sized tub of fromage frais in it and a large container of carottes rapées. Avocados aren’t native to France, but they’re always in the shops these days.
The colours of Ireland’s flag are symbolic. The green represents Irish Republicanism, dating back to the 1790s. The orange represents the protestant minority who supported King William III of the House of Orange. The white in the middle represents the truce between the two sides, and everlasting peace.
Now, how about soup next. Pumpkins are part of France for us since we grow so many every year, so pumpkin soup with a swirl of bright white cream and a sprinkling of chives is a good Frirish soup course.
On to cakes. Madeleines, small almond-flavoured, shell-shaped cakes, originated in Commercy, Lorraine. They’re named after the servant, Madeleine Paulmier, who invented them in 1755. Madeleines couldn’t be any Frencher – they’re the standard thing French children have for their gouter – and the Irish flag couldn’t be any Irisher. So put them together for a tasty Frirish treat. I used butter icing, 1:2 ration of creamed butter and caster sugar (for a bit of crunch – use icing sugar if you’d rather). The virulent colours came out of bottles.
And you have to inlcude barm brack. That’s an Irish cake, but I add a generous handful of local French walnuts to the mix to give it a touch of France.
There’ll be more soon about this new gastronomic cult when things have quietened down on the home front a little.
Happy St Patrick’s day to you all.
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