Smoked chicken and crispbread with a fresh summer cocktail
Crisp breads with smoked chicken, leeks and zhoug
Last weekend I was at a food festival in Donegal and although the weather wasn’t kind, it did nothing to dampen spirits. From a cook’s point of view, these events are great for inspiration and discovering new products like a wonder seasalt, beers and great local produce. Ballyholey Farm is situated just across the border and they grow some magnificent vegetables.
It was a joy to see people queuing up for cabbages, carrots with their verdant fronds intact, potatoes and some of the nicest strawberries I’ve ever tasted. There’s something about that first local strawberry that really hits the spot – the sweet, juiciness is a moment to savour. Strawberries and cream are a classic combination but for something a little different I’ve made a simple strawberry mousse this week. The strawberries are cooked lightly with elderflower cordial and sugar then set with gelatine, cooled and whipped cream and thick yoghurt folded in. Allow to set and serve alongside some more strawberries for a perfect summer treat.
