Make a traditional Dingle Mutton Pie with leading Irish chef JP McMahon. / Déan Pióg Chaoireola Thraidisiúnta an Daingin le duine de na cócairí Éireannacha is mó le rá, JP McMahon.

ONLINE
Date: Friday 20 November
Time: 5.30pm to 6.45pm IST/GMT

The Irish Cookbook showcases the true depth of Irish cuisine, its ingredients, and its fascinating history, as never before

Ireland’s remarkably rich food heritage dates back millennia and, in The Irish Cookbook, acclaimed chef Jp McMahon captures its unique culinary origins and varied influences. Irish food is the summation of what the land and sea gives; the book’s 480 home-cooking recipes celebrate the range and quality of Ireland’s bounty, from oysters and seaweed on its west coast to beef and lamb from its lush green pastures, to produce and forage from throughout the island. Presenting best-loved traditional dishes together with many lesser-known gems, this book vividly evokes the warmth, hospitality, and culinary spirit of the Emerald Isle.

Join top chef and author of The Irish Cookbook, JP McMahon, as he chats with Mark Murphy of Dingle Cookery School, and demonstrates his recipe for a traditional Dingle Pie. Get your ingredients ready in advance and cook along with him—we’ve timed this event so you’ll have it ready for dinner!

JP McMahon is a leading Irish chef, who runs the much-lauded Aniar restaurant in Galway, along with a boutique cookery school. His food philosophy is to foster traditional cooking and preservation methods, such as curing, pickling, smoking and fermenting. His aim is to look back in order to look forward to the future of Irish food. The Irish Cookbook presents 480 home-cooking recipes celebrating the range and quality of Ireland’s bounty, from oysters and seaweed to beef and lamb.

JP is offering a 15% discount on The Irish Cookbook to attendees.

ONLINE Date: Friday 20 November Time: 5.30pm IST/GMT

Here are the ingredients for the pie

For the pastry

  • 200 g/7 oz (1 ⅔ cups) plain (all-purpose) flour, sifted, plus extra for dusting

  • 100 g/3½ oz (7 tablespoons) cold butter, cubed

  • 2 eggs beaten, one for brushing

  • ½ teaspoon sea salt

For the pie

  • 50 g/2 oz (3½ tablespoons) butter

  • 1 onion diced

  • leaves of a few sprigs of thyme, sage, and rosemary, finely chopped

  • 500 g/1 lb 2 oz mutton, diced

  • 50 g/2 oz (⅓ cup) plain (all-purpose) flour

  • 450ml/15 fl oz lamb stock (broth)

  • sea salt