Ten cent din­ners, fes­tive ice cream, li­bidi­nous beer and block rock­ing’ piz­zas are all on this fort­night’s menu.

Hot Press - - Wildlife | Hot Flavours -

With a record num­ber of Brits re­liant on food banks to keep them prop­erly fed, Jack Mon­roe has come up with Tin Can Cook, a recipe book us­ing the canned goods and other store-cup­board in­gre­di­ents that peo­ple com­monly do­nate to them.

Along with some great cheats – “I roasted tinned pota­toes, they’re re­ally nice; they get re­ally fluffy be­cause they’re pre-cooked. You just need to use re­ally hot fat,” she re­veals – Mon­roe rus­tles up a mean Can­nellini Bean Beurre Blanc us­ing cider in­stead of wine.

While you’ll have to wait un­til next year for it to hit the shelves, Mon­roe, an ex-food bank user her­self, reg­u­larly posts thrifty recipes at cooking­o­na­boot­strap.com with her de­li­cious Car­rot, Cumin & Kid­ney Bean Burg­ers cost­ing 10¢ each and a vat of No-Churn Brown Bread Ice Cream com­ing in at around 25¢.

We’ve rec­om­mended the site to a pre­vi­ously cook­er­pho­bic first year stu­dent who’s quids in as a re­sult of cut­ting down on take­aways. Ad­mit­tedly, the saved money is all be­ing spent on booze but, hey, they’re learn­ing about bud­get­ing.

Hav­ing laid down a marker last is­sue with Ice­land’s Pine Nee­dle-flavoured crisps, Hot Flavours’ search for the Ul­ti­mate Xmas Nom Nom Nom con­tin­ues with the fes­tive flavoured ice creams that have just hit the shelves at Aldi. With Es­presso Mar­tini, Mince Pie & Brandy But­ter and Gin­ger­bread Latte to choose from, your girth come the New Year is likely to be as gen­er­ous as Santa’s. Fresh from cu­rat­ing the Dublin Old­school sound­track, Johnny Moy has taken over book­ing du­ties at Drop Dead Twice and The Tap­room, the Lib­er­ties bar and venue, which have David Holmes, Shit Ro­bot, An­drew Weather­all, Richard Fear­less and as­sorted Hot Chip and LCD Soundsys­tem DJs in­com­ing over the next few months.

The lat­ter is also the first venue in the cap­i­tal to let you bring your own spir­its, which their mixol­o­gists will then stir/ shake/mud­dle into be­spoke cock­tails for you and your crew.

Their de­cid­edly non-Ital­ian range of piz­zas in­cludes a Shred­ded Duck Con­fit with Sweet & Sour Or­ange Sauce num­ber that sounds so wrong, but tastes so right. Ditto the Cau­li­flower ‘Wings’ tossed in Sweet & Sticky Honey-Soy Sauce with a Gar­lic & Spring Onion Aioli.

They’re crafty devils too with the Hope Amer­i­can Ale, Boot­leg­ger Ir­ish Black Lager and Love­maker Pale Ale – wait till you see the la­bel! – top of our ‘must-try’ list. dropdead­twice.com.

For­get Slade on the ra­dio and Eg­gnog Lat­tes in Star­bucks, the surest sign that Christ­mas is on its way is the re­turn of the Hop Press Fes­tive Drinks Spe­cial.

If you’ve a sea­sonal brew that you’d like in­cluded in De­cem­ber’s tip­ple­tas­tic sup­ple­ment, send de­tails and (bet­ter still) a sam­ple to yours truly at stu­[email protected]­press and/or 100 Capel Street, Dublin 2.

(clock­wise from top left) Freeze com­pany; I’d rather Jack; and get your coat, you’ve ring-pulled!

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