A wee bit about Northern Ireland

The wee beach at Portstewart



My Mum reminded me the other day, that I haven't yet waxed lyrical on my trip home to Northern Ireland. I had planned on posting a few tidbits while across the pond but it just proved too difficult to do. I did, however, bank a few thoughts on my favorite food memories of the trip. And today, the day after Rory McIlroy made it 2 in a row for Northern Ireland winning the US Open, it seemed timely to get my thoughts out onto paper, so to speak.

Despite zero hours sleep the night of our flight over, even my tired eyes could not miss the fields full of sheep, lambs and cows on our drive to my parents home, from the airport. I was amazed I had forgotten the fields are alive in Ireland! All the fuss in the US about grass fed beef, and in Northern Ireland, there is pretty much nothing else available!

We hit lamb season perfectly, so I did make sure to order it at a great little restaurant called Molly's Yard in my old University haunting ground in Belfast. I was not disappointed. I then dragged my husband down Botanic Avenue for a nostalgic stroll, to find there are only 2 storefronts that remain unchanged in the intervening 20 years (yikes) since I lived there! Now, there are numerous interesting restaurants and shops and all in all everything is much fancier that when it was my student stomping ground.

The same is true of Belfast in general, it's revitalization and transformation on the last 15-20 years is gobsmacking! There is a fantastic vibe about the city, great stores and restaurants and culture.



The Griddle Bakery



Those of you who have read my Iris's Wheaten Bread post, may recall my enthusiasm for the  bakery in my childhood hometown of Portstewart; The Griddle. So we visited and devoured some amazing potato bread, scones (yes they were wheaten ones) and a few other fancies. The storefront has changed but the traditional breads and scones are as good as ever. ahhh

the scones at The Griddle



My mums fridge did not disappoint either; Coleraine Strong Cheddar; the creamiest yet strongest flavored cheddar I know of. Eggs; fresh from my Mum's friend's farm (including a feather!) and back bacon; lean and tasty.

Her tupperwares were suitably stuffed with home baking (not for long though!) Gypsy creams, chocolate broken biscuits and a tea bread style cake. Mmmmm.

Gypsy creams....so good



Ok, now that I've made your mouth water I'm leaving you hanging because I can't use these fantastic ingredients now I'm back. I will crank out the gypsy cream recipe as soon as I get the holiday overindulgence issue back under control again!

In the meantime, enjoy the view...



Scallions or leeks?

Marinated Flank Steak and Grilled Scallions

Scallions or leeks? I'm embarrassed to say but honestly I had to ask the farmer at the market; the scallions, I was informed, were so huge. So I bought some. I was sure Nigel Slater; my current obsession, would have some inspiration for what to with such a huge bunch of scallions (or green onions as you may call them). Alas, he doesn't have much to say on the topic so I took to the web. It turns out Emeril is the man tonight.

I had already decided that the flank steak in the fridge was the partner for these monsters so I took a lead from Emeril and marinated the steak all day in the aforementioned scallions plus garlic, lemons and parsley. Emeril suggested limes and cilantro but I didn't have any cilantro in my garden yet, so a tweak was called for. Then he suggested I grill the scallions whole, and I added a fresh picked salad from our garden.

A couple of weeks before we left for our trip home, we planted arugula (rocket), spinach beets, parsley and sugar snap peas in our tiny veg patch. Our garden is very shaded so there's really only one patch, right at the front of the house that is veg growing friendly. We have a lot of wildlife here; deer, groundhogs, raccoons, squirrels, rabbits and chipmunks. Most sensible vegetable gardeners would fence around their patch, but as the bed is right beside the front door, aesthetics have got the better of us and we have no fence.

So, every day I'm able to harvest something from it, I count myself lucky that the furry friends have left us something. We're doing pretty good on that front for now, but unfortunately during the time we were away, the rocket and spinach bolted. so we're just harvesting the last leaves from those plants as the only new growth we're getting now are flowers. We're very new to the veg growing game so any advice appreciated! Anyway, there was enough salad for the dinner and that fills me with ridiculous but simple pleasure!

The meal was delicious, and checked off my favorite box in terms of making dinner; I was able to make most of it ahead of time. Also, in all fairness to my husband, most of our grilling is done by him. So over the summertime, I cannot take full credit for the tastiness of the food served in this house (although I will claim most of credit as I'm the brains behind the operation and the kitchen grafter!)

A side note, the girls and I had the leftovers tonight, re-purposed in a fajita fashion with peppers and zuchinni and served with crusty bread. I offered them greek yogurt and peach salsa alongside and they gobbled!

Marinated flank Steak and Grilled Scallions

(adapted from http://www.foodnetwork.com/recipes/emeril-lagasse/grilled-flank-steak-with-cebollitas-grilled-green-onions-recipe/index.html)

Ingredients

1 1/2 lb flank steak
1/4 cup olive oil
1 tablespoon minced garlic
zest from 2 lemons
1/4 cup lemon juice (from approx 2 lemons)
1/2 cup parsley, chopped
1 teaspoon salt
3/4 teaspoon black pepper
1/4 cup scallions, chopped

one bunch scallions

Directions

1. Place steak and all the other ingredients, except the bunch of scallions, in a ziplock bag. Seal and squish until steak is thoroughly coated.
2. Put the bag in the fridge all day.
3. 20 minutes before cooking, take out the meat to bring it up to room temp.
4. Preheat the grill to medium high
5. Take the steak out of the bag and toss the marinade
6. Place the steak on the grill for about 5 minutes per side for medium rare.
7. Take it off when cooked to your preference, cover it with foil to rest.
8. Toss the scallions in a little olive oil (I cupped my hand and poured in 1 tablespoon, then smeared it all over the scallions)
9. Place the scallion bunches directly on the grill and cook for 2-3 minutes or until slightly charred and softened.
10. Slice the steak thinly and serve on a bed of scallions with a salad

Enjoy!