Meade's Menu

TRYING FOR COLOUR
At the end of another patriotic week and all things Irish taking over the world I was thinking of the times I had to represent the Irish flag on a plate or platter, be it in sweet or savoury dishes. It’s an obvious way to celebrate nationality and our green, white and orange colours are quite common across ingredients. Now some other flags would be quite a challenge to replicate bit I have seen them done.
I once made a large Swedish flag out of sugar for their king and his party on his regular private visits to the Wicklow Mountains for his post Ballinacor duck shooting buffet. I also had to cook a French flag for them one time on their Bastille Day. For us here in Ireland two of our biggest symbolic ingredients are salmon and potatoes.
With say smoked salmon, some cooked spuds and buttery spinach you can easily muster up a nice tricolour terrine. Indeed the only cooking is the potatoes and the spinach but frozen works too. Then it’s a case of simply layering them up in a lined mould so that the colours will have a decent graphic impact when it’s finally cut into neat slices. It just needs our famous soda bread and a cead mile failte. 🇮🇪☘️