Pistachio Cake & What I’m Into This Week
Culture + food + objects.
A few bits and pieces from the middle of the week- what I’ve been up to, what I’m enjoying, and some nice things to cook.
This week:
I was recently reminded of the brilliant story Maeve Binchy told RTE Radio about her time editing the Woman’s Pages of The Irish Times. She made a rash decision on a food image accompanying Theodora FitzGibbon’s recipe for veal casserole and all chaos ensued. A listen that will brighten up your day…
I don’t know about you but the first bank holiday here in Ireland was lovely- a moment to catch your breath after the weeks of rain and back to school/work vibes. We hosted family Sunday lunch and on the menu was my Vietnamese inspired caramel chicken. It’s a good prepare ahead dish for a crowd and because the caramel is injected with chilli, ginger, garlic and lemongrass it becomes so flavourful.
Also on the menu was panna cotta- an Italian dessert of sweetened cream made jelly like with the addition of gelatin. Typically served out of a mould, but when people are over, I could not think of anything more stressful than having to unmould 12 wibbly wobbly wonders. Blood oranges are smack bang in season right now- Dunnes have a fabulous selection and I used them in place of rhubarb in this recipe and made a syrup of the juice and served it on top of each panna cotta with fresh segments of the fruit.
There’s whispers of an Italian TV cookery series to film later this year and I’ve already started working on the pinterest moodboard to inform the style. It’s been over 10 years since I last filmed there for Grandma’s Boy and I’ve been going back ever since- Puglia has my heart!
I’m thrilled to be back with the Great Irish Bake this year to raise vital funds for sick children across Ireland. I was joined at Howth Castle, by the amazing Saoirse McDonnell from Co. Clare who is our star baker this year. You can join in the fun and sign up for a supporter pack and you’ll be sent everything you need to make your bake a mouth-watering success, including stickers, posters, decorations and more. Sign up here.
To cook this week:
BBQ Crispy Lemon & Thyme Chicken
This dish brings together the vibrant, sun-soaked flavours of the Mediterranean. The marinated chicken thighs are infused with citrus, garlic, and herbs, creating a beautifully aromatic and juicy result. Paired with a crisp, refreshing salad of fennel, orange, and herbs, it’s a perfect balance of richness and brightness. Ideal for a relaxed dinner with friends or a light weekend meal, this recipe celebrates simple ingredients prepared with care.
Pistachio Cake with Pistachio Cream
This pistachio cake is all about rich, nutty flavour with a light, tender crumb. The yogurt keeps it moist, while the pistachio paste adds depth in both the sponge and the cream cheese icing. Finished with a swirl of pistachio, fresh raspberries, and orange zest — it’s fresh, bold, and made to impress.
An Italian TV cookery series sounds exciting!
There were coos of delight and ‘more please’ after I made your pistachio cake last weekend. Delicious recipe. Thanks!