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Keeping Up with Irish Tradition – Shepherd’s Pie

By Nanette Hebdige KEEPING UP WITH IRISH TRADITION AND SHEPHERD’S PIE This St. Patrick’s Day green Irish shamrocks will be painted on many faces, there will be loads of green beer consumed and the phrase Erin go Breagh will be shouted during St. Paddy’s Day parades by Irish lads and lassies, as in Gaelic it means “Ireland to the end of time”. Let’s address the fanfare concerning corned beef and cabbage, the dish typically favored on St Paddy’s, with a…

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CHIMICHURRI – THE AVENGER OF SAUCES

Anyone that has dallied in chimichurri, knows that it’s a green, herbaceous tangy sauce with Argentinian roots that typically is an accompaniment to grilled meats. In Argentina, chimichurri is copiously consumed in restaurants and households alike, as it’s presented with cubes of crunchy baguette as a dipping sauce awaiting the main meal. Much as aioli is showcased in Spain and in Italy, extra virgin olive oil (EVOO) is showcased with splashes of Balsamic vinegar with focaccia as a starter. In…

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MOROCCAN LAMB MEATBALLS WITH YOGURT SAUCE

meatballs moroccan

Tunisian and Moroccan food is by far one of the most exotic cuisines round the globe.  Nothing like any other in the Middle East.  Heavy accent on spices, showcasing poultry, lamb, vegetables and pulses.  The waters of the Mediterranean yield an overabundance of fresh caught fish and seafood, and unlike most of Africa, Morocco is a country that mostly cultivates all of its food for the population.  It’s part Arab and also Berber – which are the nomad Bedouins of…

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