Darina Allen the original and the best.
Darina has amazing energy and a passion for good food that I can safely say I have not seen in any other chef. She takes time to engage with the audiences to find out about their culinary desires. She ensures the audience remain with her as she give precise instructions on how to prepare and cook the most amazing mouthwatering food. She encourages the use of organic ingredients and believes that we should spend more time foraging for fresh wild food.
I had spent a few days in Mayo over the summer and ended up swimming in the bay beside Old Head Harbour. The tide was out and I was making my way out to the sea when I noticed there were little colourful shells moving in the water. I picked one up and dropped it as quick. It sprouted legs, claws and gave me a fright. What I was looking at were periwinkles. I had always heard about them but had never seen one up close before. I went back and got a little sand bucket and gathered as many as I could catch in the full knowledge that Darina would have a recipe and sure enough she did.
Ingredients:
2.4 litres of water
4 Tablespoons of Salt
That’s it, bring the salted water to the boil and add the live periwinkles. Allow to cook for 4 minutes, strain and allow to cool. Serve with mayonnaise or vinegar and a large pin to extract the winkles from the shells.
Wow!
Simply Delicious!
