“Ever since this book arrived”, I wrote in CookbookCorner about The Irish Bakery in October ‘23, “I’ve been clutching it to me for comfort.” Frankly, I could and should use the self-same words about Cherie Denham and Andrew Montgomery’s follow-up, The Irish Kitchen. Both books calm the soul with their exquisite, atmospheric photographs, warm words and simple, on-point recipes.
This new book has plenty of baking recipes, too, but expands its repertoire to take in jams and marmalades, hearty breakfasts, meals for everyday as well as celebratory feasts. It’s a love letter to Ireland, respectful of tradition but not hidebound by it. There’s Pea and Ham Hock Soup; Honey, Mustard and Thyme Roasted Chicken Thighs; Dublin Coddle with Black Bacon; Boiled Bacon with Buttered Cabbage, Mashed Potatoes and Parsley Sauce; Shin of Beef in Guinness with Nettle and Herb Dumplings; Guinness Scones; Fennel, Thyme and Caramelised Onion Sausage Rolls for you to earmark for Christmas; as well as Shredded Brussels Sprouts, Savoy Cabbage and Chestnuts; and a Boxing Day Pie, bulging with leftover turkey, ham, stuffing and pigs in blankets in an Irish cheese sauce. For the sweet-toothed among you, I must mention Malteser Crunch; Blackberry, Pear and Whiskey Cake with Whiskey and Vanilla Cream; Potato Apple Bread; and Irish Whiskey and Cream Chocolate Truffle. Frankly, there’s not a recipe in here I don’t long to scuttle off into the kitchen to make. And I leave you now with a glad heart and the recipe I just had to share with you today from this absolute beauty of a book, namely the Boxty with Cabbage and Bacon. Everything about this makes me smile, especially the last sentence of the introduction to it!
From The Irish Kitchen by @cheriedenhamcooks. Photography by @montgomeryphoto.
Available exclusively @montgomerypress www.montgomerypress.co.uk £30 plus p & p.
