Review: Irish Mexican Food?
Rating: 4 out of 5
Date: 05 3, 2014
When you get a recipe book written by Irish cooks and chefs, one would think that there would be at least a recipe or two that reflects ethnic Irish cooking. Instead this book consists mostly of recipes using Mexican and Mediterranean flavors and ingredients with a touch of France and Asian for variety.There's a Smoked Salmon, Lettuce, and Cream Cheese Wrap that uses flour tortillas as the wrappers, an appetizer that makes small skewered finger food of olives, feta cheese, and cherry tomatoes, and a Caramelized Red Onion, Cherry Tomato and Mozzarella Tart to name a few of the recipes included that lean towards Med or Mex.There are some twists and variations on some familiar recipes. The Home-made Coleslaw is just a bit unusual in that it uses a Dijon mustard along with the traditional mayonnaise. The Simple Tuna Nicoise is based on the traditional French salad, but adds potatoes to the mix along with the usual green beans and tomatoes.US cooks be aware that the measurements for the recipes are in metric. There are photographs of each dish and the instructions are clear and well written. The ingredients list might need "translating" into North American terms, but the lists are well presented.If you're looking for true Irish recipes, you won't find them here. If you'd like to experiment with some interesting ideas for meals with a Mediterranean, Mexican, or Asian flair, you'll find some worth trying here if you're comfortable dealing with metric measurements.Mildly recommended.