Mike Hanrahan MUSIC AND FOOD are parallel lines that have kept Mike Hanrahan on track throughout his life. In a professional career that has spanned four decades Mike has worked closely with some of our great names both on stage and in the kitchen.
In 2006, Mike arrived at a crossing, left the music business and turned down the culinary road to train at Ballymaloe Cookery school, where he later joined its faculty as a teacher. The next ten years were spent in kitchens as he honed his skills as a professional cook. We cooked inside the van and, weather permitting, dined al fresco, a habit we picked up on our travels to warmer climes. I have a vivid memory of our percussionist Tommy Hayes on a beautiful summer’s day in a Saint-Jean-de-Maurienne car park at the foot of the French Alps, stirring a bucket full of spuds with a brush handle in the hope of dislodging the brown earth. Health and safety rules did not apply, though we developed a detailed knowledge of good butcher’s shops back in Ireland.
The driver and his cohort tended to stick together on all travel matters. Mick finally announced, “We’re not lost, lads. We’re just travelling parallel to the main road, which is over there. We’re fine.” You’d have to admire his tenacity. No one believed him, of course. “You’re going parallel all right, Mick. Parallel to the road we were just on, except going the opposite way.
1. Use a wide pan, maybe a sauté pan if you are cooking the cassoulet right through on the stove. If planning to cook in the oven, use an oven-safe pan.3. Heat the oil and fry the bacon for 5 minutes, then add the onion, garlic, carrots and celery, and cook for a couple of minutes until soft. Set aside in a separate dish while you brown the sausages, then set them aside while you crisp the confit.
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