I just returned from the most beautiful springtime trip to Ireland – think impossibly green pastures, the beginnings of wisteria blooms on old manor houses and hundreds of just-born lambs hopping around the hillsides. These are all things I expected from the trip, to some extent, but what blew me away was the food. This was one of the best eating trips I’ve ever taken, hands down, and I can’t wait to share the details with you.
I know what you’re thinking so I’ll preempt you – this is a real underdog of a recipe. I felt the same way when I read the ingredient list; it doesn’t make any sense. Capers, whole slices of lemons, feta cheese? An egg?? And an entire stalk of celery??? I’ll be honest, I usually trust everything Ottolenghi says in his ingenious cookbooks (Jerusalem, Plenty and Plenty More, if you’ve somehow missed out), but this seemed farfetched to me. Frankly, the only reason I decided to give this recipe a shot was because I had that irritating bag of aging celery in my fridge, of which I’d used only one rib.
© 2024 The Kitchen Chronicles
Theme by Anders Noren — Up ↑