I’ve been coming to Ireland for decades and have watched food here shift and change, growing progressively healthier, locally sourced and delicious. This trip I made it a point to eat in two of Dublin’s most interesting and acclaimed restaurants, something I saved up for. (And there were others that beckoned me with their siren scents of grills, curries, and chips). I also had fish and chips at Leo Burdocks, now entering its second century. And to counteract the rich food featured in these photos, I made sure to have a daily detox smoothie from the local health food shop (which was a coal and natural gas business until the owner’s son took it over and turned it into a spot for organic supplies, teas, herbs and snacks). They sell this amazing non-dairy frozen dessert made in Dublin called nobó which is a pun on the Irish, bo meaning cow. It’s made with both coconut milk and avocado for a super smooth creamy texture and was pronounced delicious by everyone at the table. Since I have an ice cream maker, I’m going to try to figure out a version of it.
Here’s basically what I’ve been drinking, juiced then and blenderized (no ice, and I’ll be using frozen pineapple at home, and skipping the wheatgrass). Ginger would be a good addition or cayenne:
- ½ avocado
Juice the fruit and wheatgrass then blend with the avocado to make it creamy.
Now for the food porn:
Poached organic duck egg with shaved asparagus and hazelnut ricotta mousse
Lobster dumplings with lemongrass broth
Crispy breast of lamb with baby turnip and rosemary aioli
Clare Island cured salmon with pickled cucumber, quail egg and fennel (I make poached salmon with fennel, so I was happy to see I was not a freak in pairing the two together!)
Black Forest “gateau”
Goat logs. Not goat, but goat cheese wrapped in bacon and then battered, served with balsamic
Seasonal cabbage in broth with radish and nori (something I could attempt at home)