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THE IRISH KITCHEN
Margaret Johnson is perhaps
the most prolific Irish-American writer of topics dealing with Irish
food and drink. Holding dual citizenship in the US and Ireland,
Margaret is the author of five Irish
Cookbooks, An Afternoon Tea cookbook titled 'Tea and Crumpets', and has authored more than 200 food and travel articles
in a number of publications, including the "Irish Echo," "Irish
America Magazine," the "Los Angeles Times Syndicate," "Newsday," and Dublin's "Food and Wine" magazine.
To see what else Margaret has to offer, why not visit her website
at www.irishcook.com and www.margaretmjohnson.com.
Bushmill's Inn, a hotel/restaurant in the County Antrim town of the same name, is part of a coaching inn that dates back to 1608 when the famous Old Bushmills Distillery was granted the world's first ever license to distill whiskey. The chef likes to rely on local ingredients in his cooking, and he suggests local fresh or smoked haddock, Coleraine cheddar cheese, and Caffrey's Ale in this fish baked with a cheese crust. As with other Irish dishes, substitutions are often necessary, so when Caffrey's Ale or Ulster cheese is unavailable, try Harps Lager, an ale brewed in Dundalk, County Louth, and any good Irish cheddar cheese. Serve with boiled potatoes and a fresh green vegetable or salad. This week's recipe Baked Fish With Cheese Crust
