Soul food company

She's Got Soul


Maggie Lynch spent 10 years cooking in Australia before returning to Ireland to set up the Soul Food Company, and the vibrancy of Antipodean food culture shines through every dish that she produces. At a recent course on Whole Foods for Health held over four evenings in her Killiney home, she shared teaching duties with her partner, Richard Burton of the Irish Institute of Nutrition and Health. There's nothing like listening to a dynamic, good-looking couple who are passionate about eating well to inspire you to change your ways. Recipes included a sensational low-GI wild mushroom, spinach and barley risotto, delicious beetroot hummus and a wholemeal spelt soda bread (all of which are featured in this week's Cooking Clever, page 31) as well as more sophisticated dinner-party dishes such as fillet of seabass with rose harissa served with quinoa tabbouleh and sautéed greens with tahini dressing. There's nothing po-faced about this food – it zings with flavour and goodness. There'll be another Whole Foods for Health course running from 23 September to 9 October (€190), which is already booking up. In the meantime the couple are putting on 20 Dishes in 20 Minutes (4-25 March), a one-day class in gluten-free cookery (21 March) and once-off evening sessions A Pantry Full of Possibilities (8 April) and Healthy Fast Food For Kids (22 April). www.thesoulfoodco.ie; (01) 2814039


Food Crush


Belazu's rose harissa, beloved of Nigella, is a delicious addition to so many things. Its syrupy aged balsamic vinegar is the stuff of foodie legend. Our latest food crush is the barley couscous – more flavour and texture than the usual variety and, because it's low GI, so much better for you. Check out www.belazu.com for recipes including a divine barley couscous, beetroot and feta salad. Stockists: Caviston's, Magill's, Nolan's and West Cork Gourmet Store


Mama Mia


Chef Martijn Kajuiter has a special Mother's Day menu (€47.50, three courses) at the Cliff House Hotel in Ardmore, Co Waterford. Mammy might start with organic chicken, crab mayonnaise, cherry tomato and spring onion, follow on with Skeaghanore duck, onion textures and structures, sweet potato and thyme jus and finish up with dark chocolate mousse 70%, orange, sea salt and pistachio ice cream. Lucky Mammy!


Kitchen Confidential


Louise Kennedy Designer


IN MY FRIDGE... Ketel One vodka, Veuve Clicquot champagne, Tipperary sparkling water, and celery/cucumber/ ginger for my daily vegetable juice


COMFORT ZONE... I stock up on organic yoghurt-covered nuts and raisins from Sainsburys and store them in my freezer


NEVER TOUCH… Chocolate


WANT TO EAT MORE… Häagen-Dazs, vanilla flavour


ORDERING IN… Claire Hanley Catering for dinner with friends


Supermarket Sweep


Toad in the hole


This retro dish is comfort food at its best. Serves 2-3. Pre-heat oven to 220°C/Gas 7. Make a batter with 75g plain flour, one large egg, 75ml semi-skimmed milk whisked together and seasoned. Fry six good-quality large sausages until golden. Add a tbsp oil to a 23 x 15cm roasting tin and place in the oven. When the oil is very hot add the batter and then the sausages in rows and return to the oven for about 30 minutes. Terrific with onion gravy and mashed potato for a serious carb fix.