Skip to content

Tipperary Lamb + New Potato Curry


Things are going to go a bit crazy in the next few weeks. Someone recently made fun of me and my penchant for list-writing, so I think I’ll go ahead and write this post in list form.

  1. My daughter is going to preschool on the first of September. My daughter. Is school aged. I could have sworn we just brought her back from the hospital. I could have sworn I wasn’t old enough to have a child in school. But there you go. Next week, my baby will be taking her first step toward complete and utter independence from Mama. I’m not sure how I feel about that.
  2. My other baby is going to be minded by someone other than me for a few hours a day while Maeve is in school. I’m not sure how this is going to go either, but I’m happy enough knowing she’s being cared for by a good friend and I will literally be across the street the entire time.
  3. I’m starting a business. I have no capital, no “starting a business” experience and no idea how this is going to go. I’m giving it a shot. I’m giving it a year. If it works, great. If not, I’ll be content in the knowledge that I started off small enough to (hopefully) not lose that much money.
  4. “Janine! You’re starting a business?! What business?”, I hear you asking. Well, readers, maybe I’ll be ready to speak more about it next week or the week after, but since I’m still waiting on a few things I will keep a lid on the details for now.

So yeah. Things are happening. Scary, exciting, crazy things. I hope you tag along with me for the journey.

A good curry always calms me down at the end of the day – especially lamb curry made with delicious Tipperary lamb from Lacey’s Butchers in Thurles and new Irish potatoes. I threw in some spinach to make it look healthier, but honestly – it’s not a bad dish. It’s made with really great ingredients, a little olive oil and lots of spicy TLC (and salt). A bit of basmati rice, a dollop of natural yogurt and a sprinkling of fresh coriander bring it to proper meal status.

Tipperary Lamb + New Potato Curry


1 lamb shoulder, deboned and cut into large-ish chunks

500g new potatoes, cut in half or thirds (make them the same size as the lamb chunks)

1 really big onion, or two smaller ones

3 cloves garlic, smashed and finely chopped

1 Tbsp fresh ginger, finely chopped

1 bunch fresh spinach, washed and coarsely chopped

1 tbsp tomato paste

2 tsp garam masala

1 tsp turmeric

1/2 tsp cayenne pepper

1 L (4 cups) hot beef stock

Salt, to taste

Juice of one lemon

Natural yogurt and Fresh Coriander, for serving


  • Heat a large dutch oven or any heavy-bottomed, large pot on the stovetop on high. It needs to be smoking hot before you start cooking.
  • When it’s well heated, add 2 Tbsp olive oil, then add the chopped onion. Cook the onion for 5 minutes, stirring frequently to avoid burning. Then add the lamb to brown.
  • When the lamb is browned, add the garlic, ginger and spices. Cook an additional 2-3 minutes, until fragrant (don’t get scared if the bottom of your pot is starting to look brown – that’s all flavour).
  • Add the tomato paste and mix thoroughly through the other ingredients, cooking an additional minute. Then add the hot beef stock. Bring to a boil.
  • Turn the heat down so the curry is at a simmer. Cook until the lamb is slightly tender and the sauce has reduced by half (about an hour), then add the potatoes. (If you need to add more stock at this point, go ahead. Even some hot water is fine if you think the sauce is too thick).
  • Continue to simmer until the potatoes are fork tender, the lamb is completely tender and the sauce coats the back of a spoon. Add the fresh spinach and stir through until wilted.
  • Season to taste using the salt and lemon juice. I like lots of acidity, but some don’t. Just go with your gut.
  • Serve over hot rice or warmed flatbreads, a dollop of yogurt and a sprinkling of fresh coriander.

PS: I wasn’t asked to write nice things about Lacey’s Butchers in Thurles. I just really like their stuff. They don’t even know I’m writing this, or that I made this delicious curry with their gorgeous lamb.


Visiting Thurles: The Green Sheep Cafe


*Disclaimer: This is the first part of a series I will be writing about different places I love in North Tipperary. I was not asked to write any of these articles and have not received any incentives to do so. This particular post, however, concerns a business I am actively involved in.

First let’s get some serious business out of the way:

Cooking With Craic has been shortlisted for a Littlewoods Ireland Blog Award under the Best Food Experience (Food Review) category! To become a finalist, I need to get as many public votes as possible aside from being judged by my blogging peers. If you enjoy reading this blog I would so appreciate you clicking on the button below and giving me an ol’ vote (you may be required to sign in with your Facebook account to prove you’re not a robot!).


There. I dislike asking for votes, but I love all the wonderful support from the readers of this blog. Thanks for that!

So back to The Green Sheep. Where do I even begin?

If you’ve ever lived in a foreign country you might have had a brilliant or not-so-brilliant experience. In my opinion, whether or not you have a brilliant experience is dependent on a few things:

  1. Making friends. Real ones. You know, the kind you can complain to and laugh hysterically with.
  2. Having purpose. A job you love, a serious hobby, a volunteer gig – any of these things make you feel like you belong to the community.
  3. Having a place to hang out. The times when you have nothing to do and don’t feel like being alone in your house, you need a place to go. A place where you feel comfortable.

Mrs C. and me, Christmas 2007, Now Bar

I had these three things when I lived in Korea – a great job, a group of amazing friends (not to mention the Irishman I would someday marry) and Now Bar – the foreigner bar where we’d all congregate in the evenings and on weekends. The bar’s owner – a fun-loving woman we called Mrs. C – was like our Korean mom.

I have these three things in Ireland, too, which is great since I don’t plan on living anywhere else for the rest of my life. Funnily enough, all three of things things include The Green Sheep.


I initially met The Green Sheep’s owner, Lucy Lambe, via Twitter. She kept telling me to visit her in her new cafe, so, eventually, I did. I loved the vibe and the coffee (she uses single origin Baobab coffee – these guys know how to roast beans). I loved Lucy, too. She is absolutely stark raving mad (in the best way). I quickly came to realize how passionate she and her husband, Patrick, are about supporting our local food producers and how much they enjoy showcasing all the great food products made in our area.


So the cafe quickly became my hang-out. I would buy a coffee and watch the people walking down Friar Street. I soon came to know the other regulars and became good friends with Lucy and her family. Lucy would help me find local products to feature in my weekly Tipperary Star food column and I would bake and bring things in for her and her customers to sample. Her kids became my go-to babysitters.


The food served here is whimsical, fresh and as a la minute as you can get (sometimes you don’t even know what you’re going to get – but it’s always good). In the winter you can get warming soups and stews; during the summer the salads are full of edible flowers and herbs from Comfrey Cottage.

They sell cakes, donuts (more on that later!), specialty meats and cheeses (think Toonsbridge, raw Derg Cheddar, Gubbeen and Cooleeney), local Thurles Tarts and jams, chutneys, juices and sauces – all made locally.


They make fresh sandwiches and salads. Lucy’s Wild Irish Shrub Vinaigrette is becoming famous. But most of all, they serve up a vibrant atmosphere, full of good conversation and fun. Customers here quickly become friends. Its proximity to the Thurles train station has brought many a stranded visitor en route to elsewhere. They come in to wait for the next train and leave laughing and waving – instant friends. I’ve witnessed this on more than one occasion.


The Green Sheep is open Monday-Saturday from 8-6. They sometimes open on Sundays if there’s a match at Semple Stadium. The next time you’re in Thurles, stop in for a coffee and lunch – you will leave happy!

Upside-Down Strawberry Rhubarb Cake


I’m back home. In Ireland, I mean. It’s funny, I call Cape Breton “home” and Ireland “home”, but when I talk about Cape Breton being home it’s meant to be past tense. As in, it used to be home and will always and forever more be referred to as home. But, as wonderful as Cape Breton was, and Vancouver, and Victoria, it is so, so good to be back in Tipperary.

In my own house.

With my little family.


Babies at pasture here in Tipperary

And it’s summer. My garden is growing. There are baby animals everywhere (and thanks to my cat, baby animal corpses everywhere, but we won’t go there right now) and, even though it’s often grey and rainy, it’s sometimes warm and sunny. Already much better than last summer, which was mostly cold, windy and rainy.

I’ve been home a little less than a month and I’m already super busy. Making plans, going to playdates, taking little day trips here and there, visiting, baking. The bit I’m most excited about is the plan-making, but I’m not ready to say anything more about it at the moment – just stay tuned!


Home in Cape Breton

Also, once again, this little blog has been long-listed for two Littlewood’s Ireland Blog Awards, which is really, really lovely! I’m also up for a Huawei Snapy Instagram Award! If you feel so inclined, you can check out my entry (and possibly give it a vote) here.

Littlewoods Blog Awards 2016_Judging Round Button_Longlist

So yes; I’m super busy. But don’t worry, I always have my two darling children to keep my ego in check. Whether it’s by peeing on the floor (daily) or simply staying up all night long, my kids continually remind me who’s truly in charge of my life (or I guess you could say: what’s truly important in life). I wouldn’t have it any other way, really.

When I came home, my garden was so overgrown with weeds it looked more like a jungle. It took four solid evenings of weed-pulling and seed planting, but my hard work is paying off. Napa Cabbage (for autumn kimchi making!), sprouting broccoli, cauliflower, squash, pumpkin, courgette – you name it, it’s been planted and is currently sprouting. I was late getting a few things planted, but the growing season is longer here than it is in Canada so I’m keeping my fingers crossed for a good harvest.


Two things that were ready when I got home were our strawberries and rhubarb. I’ve never grown strawberries before, but this year Maeve asked if she could plant them. Our old farmhouse is surrounded by very old, black cauldrons (I think they were used for laundry or something back in the day) so we found the biggest one and planted the strawberries there. We left tiny seedlings and came home to a huge, vine-laden bunch of plants just dripping with beautiful berries.

This is a great summer cake to make with whatever fresh fruit or berries you have on hand. I made it with our gorgeous strawberries (of course) and fresh rhubarb, but it would be great with blueberries (with some maple syrup and lemon), peaches, plums or cherries. The cake base is a super-moist hot milk cake recipe that I use all the time – it never, ever fails me.


Strawberry Rhubarb Upside-Down Cake


For the cake:

1 cup/250g granulated sugar

2 large eggs

1 tsp vanilla

1 cup/250g AP/plain flour

1 tsp baking powder

1/2 tsp salt

1/2 cup/125ml scalded milk

3 Tbsp butter (melted into the hot milk)

For the topping:

1 punnet strawberries – hulled and cut in half

3-4 stalks rhubarb, chopped

1/2 cup/125g brown sugar

1/4 cup/60g butter


  • Preheat the oven to 350∘F (190∘C, no fan). Grease a round springform pan and place the pan on a lined cookie sheet (in case it leaks) set aside.
  • In a small saucepan, combine the butter and brown sugar for the topping. Bring to a boil and remove from heat.Pour the mixture into the bottom of the pan and arrange the strawberries and rhubarb over the top. Set the pan aside again and make the cake batter.
  • To make the cake: whisk the eggs, vanilla and sugar until pale yellow in colour and nearly doubled in volume (this is known as the ribbon stage – the mixture should drip off the whisk in ribbons).
  • Add the flour, baking powder and salt to the mixture and stir until just combined. Add the hot milk all at once and, again, stir until just combined and there aren’t any lumps in the batter.
  • Gently pour the cake batter over the strawberries and rhubarb in the springform pan.
  • Bake in the preheated oven for 30-35 minutes (if you have an extra-hot oven start checking your cake at 25 minutes). A skewer inserted in the centre of the cake should come out clean.
  • When the cake is ready, allow to set in the pan for 15-20 minutes, then run a knife around the edges and gently remove from the pan. Flip the cake onto a plate and gently lift the bottom of the springform pan. Voila! You should have a perfect upside-down cake.

28550315151_c929b0d27c_z (1)

Seared Digby Scallops & Citrus Roasted Fiddleheads



I’m past the halfway point of my time home in Cape Breton, and on this chilly, rainy morning I’m feeling particularly sleep deprived, cranky and sore.

Sleep deprived because my five month old suddenly doesn’t sleep anymore. Or nap. Cranky because she looks at me, all red-eyed and wild-haired, and giggles. Like she’s being funny. She is not being funny. Sore because I started the Couch to 5k app three weeks ago, solidly finished three days of the app and then became completely lame. My knee gave out – a combination, I think, of wearing my mother’s running shoes (I left mine in Ireland) and having a wonky hip to begin with.

So basically, I’ve been hobbling around like a zombie the past few weeks with a clingy baby attached to my boob.


I’m so torn between missing Ireland – my husband, my house, my friends, my life – and being happy in the place where I grew up. I get sad seeing my garden growing at home in Ireland, but at the same time I’m so happy having my children spend time with their Canadian family. I’m missing the great weather right now in Ireland because I know we could have spent some wonderful time together this past long weekend, my husband and kids and I, but I’m thrilled my daughter gets to splash around at the beach and take walks by the river and have campfires with her cousins – such Canadian rites of passage.

Over the years, it pains me to say, Cape Breton has become less home and Tipperary has become more home. Moving there is one of the best things I’ve ever done.

That said, Tipperary has crap seafood. Get with the program, guys.

I have been literally stuffing my face since I returned home. All of my favourites – Tom’s Pizza (those garlic fingers!), the epic sandwiches at The Herring Choker and The Dancing Goat, and way more to come (like The Bite House! And Charlene’s Bayside!). It’s been the seafood though – the sweet mussels, fried haddock, chunky chowders and fresh-caught lobster – that has me waxing all nostalgic these days.

The other night, we had Digby scallops (Digby is a lovely town on the mainland) with an East Coast specialty – fiddleheads! Fiddleheads, for those not in the know, are a type of fern that has not yet unfurled. So, it’s all curled up and vibrantly green, and looks like the end of a fiddle. Hence the name.


Fiddleheads are all kinds of delicious. Possibly toxic if you’re foraging and don’t know what you’re doing, but a delightful treat for those in the know. We’re in the thick of fiddlehead season, and you can even find them at the grocery stores right now (I have two small children and no time to forage, ok?).

Whether store-bought or foraged, you’ll want to make sure they’re thoroughly washed before you cook them. Soak them in water and vinegar as soon as you get them (if you forage, leave as much stem as possible). Rinse them, running your finger through the curled bit, no less than three times.

Safety folk will tell you to cook fiddleheads more than once. I don’t know how necessary that is if you’ve cleaned them well, but it never hurts to blanch them in boiling, salted water before finishing off in a hot pan or oven for a few minutes if you’re feeling nervous. This sounds like so much work, but they really are tasty little morsels and you can do so much with them once they’re cleaned.

Soup, risotto, roasted, stir-fried – my general rule of thumb is to treat the fiddlehead like asparagus. I love having them with poached egg and hollandaise. They’re great with seafood, which is why we had them with scallops the other night. A quick beurre blanc and we had ourselves about as fancy a dinner as you can find in Cape Breton.


Seared Digby Scallops & Citrus Roasted Fiddleheads

12 large scallops, patted dry with a bit of paper towel

1 large bunch of fresh fiddleheads (about 600g), cleaned

1/2 lemon, juiced

salt and pepper

1 Tbsp cold butter, cut into small pieces

2 Tbsp olive oil

For the beurre blanc:

60ml/1/4 cup dry white wine

60m/14 cup white wine vinegar

250g/1 cup cold butter, cut into cubes

1 shallot, finely chopped

salt, to taste


  • Once your fiddleheads have been thoroughly cleaned, trim the ends and place in a pot of boiling, salted water for 3 minutes. Immediately shock the fiddleheads in ice water to stop the cooking process. Strain and lay out on a baking tray lined with parchment paper.
  • Drizzle the fiddleheads with salt, pepper, lemon juice and olive oil. Preheat the oven to 400∘F (200∘C) and set the tray aside.
  • Make the beurre blanc: in a clean saucepan, add the shallot, vinegar and wine and boil on high until the liquid is reduced by half. Strain out the shallot and return the liquid to a medium heat. Whisking constantly, add the cubed butter a little bit at a time until it’s all incorporated. You should have a slightly thick, glossy sauce. Season with salt and keep warm, stirring occasionally until you’re ready to use.
  • Place the seasoned fiddleheads in the preheated oven. Roast for 5-8 minutes.
  • Make the scallops: heat a cast iron or stainless steel pan on high. Pat the scallops dry with paper towel, then liberally season with salt and pepper. When the pan is smoking hot, add some olive oil and sear the scallops on one side for 40 seconds (the shouldn’t stick – if they are sticking, they aren’t ready to turn so just wait a few seconds and try again). Turn the scallops and add the little cubes of butter to the pan. Baste the scallops with the browned butter as the other side cooks for about 30 more seconds.
  • Remove the fiddleheads from the oven, transfer the scallops to a warm plate and serve with the hot beurre blanc.


Maple Planked Salmon with Maple Dijon Glaze



In a culinary world full of deconstructions, elaborate plating, shocking flavour combinations and specially-foraged ingredients we sometimes lose sight of the simple pleasures of eating. A set table, friends and family, a smoking barbecue – great food done simply.

Maple syrup and salmon may not sound like a winning flavour combination to some, but it is a pairing that has withstood the test of time and always, ALWAYS impresses even the pickiest eater – especially if you’re cooking the salmon on a plank.


Planking salmon is one of my favourite ways to cook the fish. You can buy maple or cedar planks in most grocery stores in Canada, or if you have access to a lumber yard you could have someone cut you some. Cooking the salmon on a plank adds a distinctive flavour and light smokiness, but since you’re cooking the fish indirectly it also remains moist and flaky. Topped with a great glaze, a well-planked filet of salmon is tough to beat on a beautiful summery evening.

And we have been having some lovely evenings lately. 

I was disappointed with the weather when we first arrived in Canada – mostly due to the gorgeous weather that exploded in Ireland as soon as we left! Even though I spent the majority of my life in Cape Breton, I couldn’t believe the leaves weren’t out on the trees (as they were in Ireland) and the daffodils weren’t in bloom (they were long finished in Ireland) when we arrived in early May.

We’re still waiting for the leaves, but it won’t be long now. We’ve also caught some trout, gone on walks and played in the sunshine with family and friends in the two + weeks since we arrived. This salmon, which we enjoyed last night with a dear family friend, was icing on the cake.


So you want to try planking your own salmon? Here’s the method I follow every time I plank (that sentence sounds so healthy, doesn’t it? If only.):

  1. SOAK – you need to soak your planks for at least 1.5 hours before cooking with them.
  2. TRIM – I buy an entire side of local salmon from the fish guy (who comes to the nearby village of Baddeck on Wednesdays to sell seafood out of his trailer).
  3. CURE – I lightly cure the salmon for 30-45 minutes before cooking. Just sprinkle the trimmed side of salmon with even layers of salt and sugar (I don’t measure, but a few tablespoons of each should be enough). Leave it for 30-45 minutes and you’ll see how much excess water is drawn from the fish. It makes for a more succulent filet, but you don’t have to cure your salmon if you don’t want.
  4. PORTION – A full side of salmon should provide around six generous filets. I sliced the side in half, then portioned each half into three.
  5. RINSE – If you didn’t cure your salmon, don’t worry about this step. If you did, you’ll want to rinse the excess salt/sugar from the salmon with fresh, cold water.
  6. DRY – Pat each filet dry with some paper towel.
  7. PLANK – Transfer your salmon filets to the plank(s).
  8. GLAZE – Brush some of your chosen glaze on the uncooked fish.
  9. GRILL + GLAZE – The final step! Place the planked salmon on the barbecue grill (you can also do this in the oven – but it’s not as nice), close the lid and allow the salmon to cook slowly on medium for about 15-20 minutes (keep an eye – it will take a bit of time for the planks to heat the salmon, but it won’t be longer than 20 minutes). Intermittently, you can add more glaze as the heat and smoke does its work.



This sounds like a lot of work, but like any great meal, if you’re prepared and organized it will come together so, so easily. Serve with wild rice or roasted potatoes and sauteed greens (some nice wine won’t go amiss, either).

Here’s the recipe for my favourite maple glaze:


Maple Dijon Glaze for Planked Salmon


1/3 cup/80ml good quality, medium or dark maple syrup

1/4 cup/60g Dijon mustard

1/2 Tbsp each: finely chopped fresh chives, parsley, dill, oregano

Salt and Pepper, to taste


  • In a small bowl, mix the maple syrup, dijon and fresh herbs.
  • Season with salt and pepper.
  • Add some glaze to the uncooked salmon, then add more while the salmon cooks.


Grammie’s Baked Chocolate Pudding


I’ve been in Canada for a little over a week now. The jetlag is gone, the sun is shining (though the temperature is nothing like the balmy weather the Irish are enjoying) and I’m busy catching up with family and friends I haven’t seen since 2014. If my husband were here with me, things would be perfect. He’s not, though, so things are just very good.


We’ve been spending a lot of time outdoors since the sun’s been shining. There’s a large pond behind my parents’ house and Maeve likes going down there to see if there are any frogs (though she doesn’t like to get too close to the water for fear of falling in). We’ve been looking under big rocks and logs for bugs, wiggly worms and the many cute little salamanders who call the backyard their home.


Last weekend was Canadian Mother’s Day (we celebrate in March in Ireland) and as we spent the day spoiling all the moms and mom-types in our lives, I couldn’t help think about my sweet Grandma, who lived with me and my family until she passed away over 15 years ago.

Aside from my mother, who taught me that you can work full time, be a great mom, have a social life and be involved in your community, my Grandma was the most important woman in my life. She suffered from MS and was confined to a wheelchair, but that didn’t hold her back. She was a sweet, strong, soft-spoken woman.


She was also a great baker.

This Baked Chocolate Pudding is one of my favourite “Grammie” desserts. Served hot with fresh cream or ice cream, it’s pure bliss. Velvety chocolate sauce with soft, rich cakey bits – what’s not to like? If you’re having people over for dinner, you can put it in the oven just before you’re ready to sit down to eat. It will be molten hot – the perfect vessel for something cold and creamy dolloped over top.


*My plan was to lose as much baby weight as possible while home for the next 1.5 months. I realize now this probably isn’t going to happen. Stay tuned for more delicious Cape Breton adventures!

Grammie’s Baked Chocolate Pudding


For the cake:

1 cup/250g plain flour

2 tsp baking powder

1/2 tsp salt

1/4 cup/60g good quality cocoa

1/2 cup/125g granulated sugar

1 tsp vanilla

1/2 cup/125ml buttermilk

1/4 cup/60ml strong coffee

2 Tbsp/30g melted butter

For the sauce:

3/4 cup/200g light brown sugar

1/4 cup/60g good quality cocoa

1 tsp vanilla

1/2 tsp sea salt

1 cup/250ml boiling water

1 cup hot strong coffee


  • Preheat the oven to 350∘F (180∘C).
  • Sift all of the dry ingredients into a mixing bowl. Stir the hot coffee and melted butter together. Add the buttermilk/vanilla to the dry ingredients, then the coffee/butter mixture. Mix the batter until everything is *just* combined (don’t overmix). Pour the batter into an ungreased pie dish or small casserole dish and spread evenly on the pan.
  • Mix the hot coffee, boiling water and vanilla and set aside. Mix the cocoa and brown sugar and sprinkle evenly over the top of the batter. Pour the hot water/coffee mixture evenly over top.
  • Place the pie/casserole dish on a sheet pan (in case it overflows) and bake in the preheated oven for 45 minutes.
  • Allow to cool 10-15 minutes, then serve hot with ice cream or whipped cream.


Irish Midlands Panna Cotta Tartlet


I’m sitting at the desk in my bedroom at the moment. The sun is shining through the window, I have a cup of (hot!) coffee sitting next to the laptop and my baby is napping in the kitchen. Maeve is watching TV and doing puzzles with my mom. In a week we’ll be taking the girls to Canada for two months so stay tuned for some Canadian posts soon!

I love my babies so much – I really do – but it feels *so* good to sit at a desk and quietly type up a blog post. I miss it.


I’m usually running around during the day. Ciara sleeps in the car – her daytime naps are short, short, short – and in her sling most days. She only sleeps in her moses basket at night, but when she finally goes down she sleeps for 8-9 hours straight. No complaints there! It just doesn’t leave a lot of time during the day for blogging. Did I mention it feels *so* good to be sitting at a desk?

Since I only get to sit down and blog every once in a while, it’s probably no surprise to you that I’ve been planning this post for, literally, weeks. I made and (quickly) photographed these delicious tartlets 2 or 3 weeks ago and am only now getting around to typing up the recipe! But it’s a really good recipe. I think it’s worth the wait.


I was recently reading a recipe that combined panna cotta with earl grey tea and thought it was a great idea. What was even cooler was the panna cotta was set in a tartlet shell. At first I thought it was just a nice way to present the dessert, but holy moly, I never knew sweet pâte sablée and panna cotta could bring out the best in each other. The crumbly sweet pastry combined with the just set, barely sweetened cream is a match made in heaven.


I didn’t flavour the panna cotta with tea, though. In the next county over (Offaly) there is a fabulous little food company called Wild Irish Foragers. They make shrub syrups, sweet syrups, pots and preserves – all from plants and flowers foraged here in the Midlands of Ireland. I love their products, mostly because they make things I don’t have the time or skillset to make myself.


I flavoured the panna cotta with their Wild Dandelion Preserve, which is otherwise known as Poor Man’s Honey. It’s sweet like honey with just a hint of wild, floral, herbal flavour. I also used a raw cream to make the panna cotta. This one came from Crawford’s Farm in Cloughjordan (home to Tipperary’s only eco-village and where my favourite sourdough is made).

Yes, I could have used our own raw cream to make the panna cotta. I am aware I live on a dairy farm. BUT the cream only settles (floats to the top) in our milk storage unit at certain times of the day. It’s mixed all other times and thereby IMPOSSIBLE to skim. Crawford’s is amazing stuff. It tastes buttery. It’s thick. It makes perfect panna cotta.


Finally, I topped the tartlet with a blueberry compote. Because I’m from Nova Scotia and I love blueberries. Here’s the recipe! The next time you hear from me I’ll be eating lots of seafood on the East Coast of Canada!

Irish Midlands Panna Cotta Tartlet


For the Pâte Sablée:

120g/scant 1/2 cup softened butter

75g/1/3 cup confectioner’s sugar (icing sugar)

1 egg yolk

300g/ 1 1/4 cup plain flour

1/2 tsp sea salt

For the Panna Cotta:

500ml/2 cups Crawford’s Farm Raw Cream, or heavy cream

2 heaping Tbsp Wild Irish Foragers Dandelion Preserve

1/2 packet powdered gelatin (about 1 tsp)

Pinch of fine sea salt

For the Blueberry Compote:

250g/1 cup fresh or frozen blueberries

60g/1/4 cup granulated sugar

1 tsp vanilla

Zest of one lemon

1 heaping Tbsp cornstarch mixed with 125 ml/1/2 cup water


  • Make the pâte sablée: in a bowl or stand mixer, mix the egg yolk, butter and icing sugar until well combined. Add the flour and salt. Mix until it comes together, like a cookie dough. If it’s dry and crumbly, add 1-2 Tbsp of milk. Shape the dough into a disc, wrap and chill for 30 minutes.
  • Preheat the oven to 190°C (375°F). Roll out the pastry to about 1/4 inch thickness and fit into four small tartlet pans. Don’t worry about tears. Just use extra dough to patch any holes. Do not poke holes in the bottom as you do with some tart shells; the panna cotta will leak through later!
  • Line the tartlet pans with parchment paper and fill with pie weights (or dried beans). Bake until the top are golden brown and the bottoms are cooked through (the bottoms will still look pale), about 15-20 minutes. Don’t worry if the bottom of the tartlets seem too soft; they will firm up as they cool.
  • When the tart shells are cool, carefully remove them from the pans and place them on a tray.
  • Make the panna cotta: in a small saucepan, combine the cream, salt and Dandelion preserve. Slowly heat the cream mixture until it’s hot, steamy and the dandelion preserve has dissolved. You do not want to bring it to a boil, but just before it starts to boil.
  • Remove the cream mixture from the heat and sprinkle the gelation over top. Gently whisk the mixture until the gelatin is dissolved completely (this might take a minute or two).
  • Pour the mixture into the tart shells (don’t try to move the tart shells off or around the tray at this point) and put the tray into the fridge to set.
  • Make the compote: in a saucepan, combine the blueberries, sugar, lemon zest and vanilla. If you’re using fresh blueberries, add a splash of water to the pot. Bring to a boil, then add the cornstarch/water mixture. Stir until thickened, remove from the heat and set aside to cool.
  • When the panna cotta has set in the tart shells (about 30 minutes), top it with the cooled blueberry compote. Garnish with mint or lemonbalm. Serve immediately or keep them in the fridge to be served the same day.


%d bloggers like this: