It may come as a surprise that one of Ireland’s most renowned chefs opened a Spanish tapas place for his first restaurant in Galway. That was 2008, though, a time when Jp McMahon saw — and felt — a lack of confidence in Irish cuisine.
“We had kind of a sense of looking outward,” McMahon said. “We’ve always had good products but haven’t always been able to graft them into a cuisine per se in the way Spanish or Italians did.”
The restaurant helped to dispel the misconception that Irish food is only stews, meat pies and potatoes. When Imen McDonnell moved to Ireland from Minneapolis to be with her now-husband in 2005, she says she was amazed at how little seafood was being eaten by locals. Because observant Catholics had to eat fish on Fridays and during Lent, people were either sick of seafood or felt like it was poor people’s food, she said.
In a small saucepan, stir together the remaining butter and flour over low to form a roux. In another saucepan, bring the cream, milk and stock to boiling. Whisk the roux into the cream mixture and bring back to a simmer, stirring continuously.
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