Those are the words that appeared at the top of the menu at the MillStone Restaurant in Dublin, Ireland this evening. It’s obvious that sourcing of ingredients is an important component is this country, which is about the size of Nebraska.
Food is considerably more expensive in Dublin compared to Des Moines, but probably not much different from Chicago or New York.
It’s beautifully presented (see photo) and delicious. I ordered the Pan-fried Medallions of Saddleback Irish Pork Loin, stuffed with Tournafulla black pudding, served with colcannon mash (a mixture of potatoes and cabbage), horseradish cream and apple cider jus. Just reading the description made my mouth water, even though I was not sure what some of the items were.
The most common pig breed in Ireland is the Landrace, but chefs seem to like the Saddleback “heirloom” breed. It’s basically an old-fashioned Hampshire. I didn’t know what black pudding was, so I asked the chef. He seemed shocked that I didn’t know with my ignorance, so it must be a common dish in Ireland. Black pudding is a type of blood sausage made using rice, herbs and pig's blood.
Personally, I wasn’t that thrilled about the description, but he said, “You have to try it – you will love it.” It was quite tasty, but I can’t say I “loved” it.
In regard to the pork itself, those of us who live in the Midwest are pretty spoiled, so while this was an excellent meal, I didn’t think the pork was very different from what I would have had in the States.
Between the restaurants, pubs, coffee houses and pastry shops, there’s something to satisfy everyone’s palate. It seems most people in this area of the city are very interested in quenching their thirst. I’m here on vacation but have seen a lot of the countryside and have learned some interesting facts about Irish agriculture. I’ll tell you about some of them in my next post.View All Blogs »