Sod the Expense

Monday 10/10/2005


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Diary and Notes

Ok so it's not Great Britain, but the plan was for me to do a quick culinary tour of the British Isles and as such I couldn't miss out Eire - it would be a crime. Especially as this gives me a good excuse to splash out on some delicious oysters and scallops, and if I'm having oysters in the Irish style, I have an excellent excuse for a pint or two of Guinness as well - it would be rude not too.

I've never eaten oysters in Ireland but one day I shall. The country is famous for it's shellfish and I intend to travel to the Emerald Isle and eat my way around the coast like some wandering giant crab - munch... munch... munch... I'll go, only moving sideways along the beach, never inland or seawards, until I've gobbled up every prawn, mussel, oyster, scallop, cockle, whelk and winkle I meet. The sandy beaches of Ireland will be a desert by the time I'm finished.

"Spare the little fishes." You may plea. But no, I shall eat them too. After devastating the coastline I'll move to the water. It'll be worse than a fleet of giant factory dredgers working their way up the Irish sea. I'll hoover every last morsel from there and the Atlantic too. Be warned Ireland, I'm coming for your food and I'm a very greedy man.

And boy were my oysters great - the scallops too. And lets not forget the champ. After a hard day at work and three hours at art class this was just the ticket. Only ten more days of my blog left, then I can have this again. Hurrah!

Cake Blog

Aero Chocolate Mousse: Nice but like so many things of this type, far too small.


  • Oysters (with Pepper, Lime and Tabsaco)

  • Scallops, with Bacon and Savoy Cabbage
  • Champ
  • Bread Rolls
  • Mustard


    Scallops with Bacon and Savoy Cabbage
    4 Scallops
    1 Rasher Bacon
    Knob Butter
    3 Leaves Savoy Cabbage
    150g Potatoes
    25g Single Cream
    Knob Butter
    Bunch Spring Onions
    Bunch Parsley
    Salt and Pepper


  • Scallops: Heat a frying pan and add the butter. Chop the bacon into small pieces and fry until just turning crispy. Remove the bacon bits and add the scallops. Sear on both sides then cook for 1 more minute per side. Remove and keep warm. Add the bacon back to the pan andstir fry the cabbage (with a touch of water for steam). Season with a little pepper.
  • Champ: Peel and chop the potatoes. Boil in salted water until soft. mash with butter and cream. Stir in loads of chopped spring onions, parsley and an absolutely dangerous amount of black pepper (you need it REALLY peppery if you want it to be authentic).


    *All quantities are very approximate and for a single person