Tusla says it's an offence to run an unregistered children’s home, but it places children in them anyways
So how does it square the circle?
food
159 articles
(Page 8)
How to Make Medieval-Style Spiced Wine
In medieval Ireland, a daily portion of three bits of bread soaked in five spoonfuls of spiced wine was thought to warm the stomachs and clear the heads of old men.
On Capel Street, Matcha-Custard Buns
The waitress arrives with a bamboo basket. As she removes the lid, steam drifts up. She reveals three bright green buns.
How to Cook Medieval Sweet and Sour Civet of Venison
In medieval Ireland, Anglo-Normans hunted fallow deer in parks, while Gaelic Irish elites preferred big, wild red deer. This recipe from a culinary archaeologist would have worked for either.
In Walkinstown, a Cafe Helps Ease People Into the World of Work
The Green Kitchen is a social enterprise, meant to provide a pathway to employment for those who might otherwise be left behind. It also serves tasty wild-mushroom risotto.
Mosa Restaurant Offers Pretty Much Everything in the World – and Karaoke
The menu and decor draw inspiration from all over. That’s partly because staff who pass through leave a bit of their knowledge behind.
How to Make Buttery Twice-Baked Raston
Medieval Ireland had some quirky breads: from paindemain to bannock. Here’s a recipe for a rich and buttery raston, from a culinary archaeologist.
How to Cook Medieval Muntelate
To start with “take veel other[wise] motoun and smyte it to gobettes”, an early version of this lamb recipe says.
The Tastes of the Bahamas Served in a Ballsbridge Kitchen
Susan Elizabeth Maguire delights in mixing bold flavours, from deep-fried plantains with pineapple chutney, to lime and thyme in Irish soda bread.
Noodles to Charm, Made By Hand, on Parnell Street
A chef makes noodles the old fashioned way – with his bare hands.
On North Strand, Ethiopian Food Finally Finds a Home in Dublin
Mel Roddy opted for a supper club over a food stall because he wanted to stay true to the ethos of eating together with friends, he says.
An Inchicore Brewery Adds Bread to Its Beer Recipe
“We’re highlighting the fact of food waste,” says Cathal O’Donoghue, of Rascals Brewing, “and I think people like that idea.”
A Family Business Offers Romanian Pastries and Cakes – and Mini-Breakfasts, Too
“We were thinking of a name for them in English,” says Laura Amariei, of their lángosok. “So we call them ‘crazy doughnuts’.”