Last week Donal Skehan - www.donalskehan.com launched his new book Kitchen Hero - Great Food for Less at Dubray Books on Grafton Street, Dublin. Donal has an incredible passion for cooking which has been influenced greatly by his grandmother - "My grandmother is one of the most frugal self-taught cooks you will ever meet: she raised my mom and her six siblings with very little income, but that never stopped her producing wonderfully elegant meals at minimum expense."
Her influence can be seen clearly in his new book as he gives us fabulous meals to suit shrinking food budgets. This book embraces cooking on a shoe string and we could all pick up ideas from his tips with suggestions on cheaper fish and cuts of meat - to the proper way to save leftovers and even growing your own.
We here at Nicholas Mosse are delighted because Donal has featured three of our pieces in his book - the first two are in our new ovenware range - the large rectangular oven dish in Old Rose is below and it's holding an Aubergine Lasagna.
Below in the Medium Oval oven ware dish in Red Tulip he serves up Boulangere Potatoes.
Leave us a comment here on our blog or on our Facebook page - and tell us about a favourite family dish you like to cook - and is there a special way you like to serve it?
We love to fix chili, soups, and stews and serve them in handmade pottery bowls with little handles. LOL, I call them our bowls with "ears."
ReplyDeleteI love to make chicken enchiladas or enchilada "lasagna" in my new NM ovenware. They go from oven to table without any difficulties, and they look so beautiful when serving! I especially like the small ones when making smaller batch recipes.
ReplyDeleteMy favorite dish to cook was inspired by my favorite serving dish which of course would be your fish plate. I make a potato crusted salmon over watercress and goat cheese salad and flash fried potato matchsticks. The salmon is filleted and seasoned with salt and pepper then topped with shredded potatoes, and sauteed in olive oil. I use a little dijon mustard to help the potatoes stick. The salad has peppery watercress greens, crumbled goat cheese, shaved radishes and pomegranate seeds. A vinaigrette is made with pomegranate juice, balsamic vinegar, dijon mustard and olive oil. The dish is easy to prepare and looks like I made a gourmet dish. A nice wine served in my old Duiske stemware.
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