Allen - Coast: recipes inspired by Irelands wild Atlantic coast

Maja Smend

Recently I hit the road and went on a culinary trip from my home county of Cork all the way up to the green, untamed headlands of Donegal. Along the way I visited major coastal villages and towns, meeting local food producers and cooks, sampling their sensational produce, watching them at work and tasting their delicious recipes. It was an inspirational odyssey, and an adventure unlike anything I have ever undertaken before.

Here, I want to share with you all the influences and impressions from my trip: my favourite places to stay off the beaten track, the incredible stories I heard from the fishermen and farmers that I encountered, and the breadth of local produce from honey and cheeses to gins and whiskeys that, of course, I just had to sample along the way!

I may be biased, but I believe that Irelands Atlantic coast has some of the most beautiful scenery in the world, and a wonderfully rich food heritage to match. There were years, even decades, when Ireland was branded a nation of potato and cabbage eaters, but we have overturned that opinion and now stand proud of the fabulous dishes that have been created here for generations, knowing that when it is cooked with a delicate touch, our traditional and contemporary food is hard to beat. Particularly so when it is cooked here in Ireland from our own home-grown produce.

And we have some of the best produce in the world. When its prepared simply and without unnecessary embellishments, its absolutely second to none; we have sheep that can roam free, cattle that get to eat perfectly green grass and wild flowers all year round, coastal walks and woodlands scented with the aroma of wild garlic, watercress that is there for the foraging, and seafood that's sweet and delicate because of our bitingly cold fresh waters.

Our distilleries produce not just the fabulous whiskeys for which Ireland is famed, but as you will discover through my journey, fabulously flavoured gins, not to mention the legendary beers our brewers make. Our sheep and cattle provide us with milk for delicious artisan cheeses with traditional flavours, but Ireland is also at the cutting edge of food production, with Mediterranean-style cheeses being produced from buffalos and goats milk.

Farmers markets are thriving all over Ireland, selling produce that is lovingly and patiently cultivated, created and prepared for sale. A stroll through one of these markets is a feast for the senses and the sheer range of delicious home-produced food will astound you.

This journey has reminded me how much I love Ireland, my beautiful Emerald Isle. I adore tasting all of the different foods each corner of the world has to offer, but no matter where I travel across the globe, it is the flavours and aromas of fresh, seasonal, simple Irish cooking that makes me feel most at home.

Coast is filled with stunning photography of the people and places that I visited in my travel, giving you snapshots of the beauty of this wild, natural landscape, and hopefully a sense of my Ireland a country of traditions and modern practices that sit in harmony, creating a unique approach to food. Of course, I couldnt complete my journey without sharing with you some of the recipes that were inspired by my experiences, so here are a whole host of authentic and simple recipes. From Salmon pt and Pan-fried fish with watercress butter, to Irish gingerbread and Gin, lemon and milk ice cream, these are simple dishes made with the freshest ingredients fuss-free and yet packed full of flavour.

Coast is a book from my heart my Ireland, my food, my passions all rolled into one. I hope you enjoy it as much as Ive enjoyed the journey to create it.

Rachel

Bartholomews Pocket Atlas of Ireland, 1887 Collins Bartholomew Ltd.

Poring over the map of Ireland that is laid out in front of me, I can feel rising excitement about the trip Im about to embark on. I have just twelve days in which to explore the best of the wild Atlantic coast from my home at Ballymaloe right around the latticed western coastline, venturing as far as Inishowen in County Donegal.

Along the way I know Ill experience some of the breathtaking scenic highlights of Ireland s countryside, visit some of the countrys most historic sites and meet with inspiring restaurateurs and food producers who will no doubt be eager to share their food and their passion for cooking with me. This is an area that revels in its abundant local, seasonal ingredients from the sea and the land.

But all journeys start with a first step (and no small amount of preparation), so to get my road legs in order I need to do a little exploring around my own area first. Ive decided on a trip up the gorgeous Blackwater Valley through County Cork. But before I get going, of course, I need to pack a few provisions!

Close to my home in Midleton there is a great farmers market that I often visit on Saturday mornings, where table after table groans with delicious breads, freshly picked fruit and veg, jewel-like bottles of jams and pickles glinting in the sun. I love chatting to the stallholders there about what they produce, and how they produce it their passion for their products is clear to see and rubs off on me. As ever, the stalls offer tantalising selections of some of the very best produce from all over the region. Stumped by the array of delicious foods, I steel myself to choose just a few treats and finally pick up delicious local cheeses, bread and pickles that I know will make the per fect picnic. The leftovers make really indulgent cheese toasts on my .