The new short story.

I am old enough to remember the agonies of teen years before the internet age. Bullying, pressure to conform, and peer pressure existed then, but at least it was face to face, and one could make a bully pay if one was up to it. Which I was. However things have changed and young people now must face the horror of cyber bullying. Shaming, revenge porn, impossible ideas of beauty, and trolls all add up to a real struggle for anyone who is remotely different or who does not conform.

The new short story.

This story is inspired by the idea that being different need not end in defeat. Victory over the pressures to conform is possible – so this story is dedicated to all who dare to be different.

The girl with the hairy arms. https://www.amazon.com/girl-hairy-arms-David-ONeill-ebook/dp/B0868X91T7/ref=sr_1_1?dchild=1&keywords=David+Rory+O%27Neill&qid=1585052188&sr=8-1

Resurrection.

I wrote a series of novellas for a specialist readership who admired female body builders. The trilogy was very well appreciated and had a loyal fan base. In the last of the trilogy I was tempted to kill off my heroine Rachel. The last lines of ‘Rachel’s Might, are thoughts that might be her last.

I had enough howls of protest to reconsider her end and so resurrected Rachel. The result is full size novel published as a paperback for the first time. (eBooks will follow later.)

Rachel’s Resurrection is a little less focused on those special interests and is a much more rounded novel that anyone can enjoy. (It stands alone and a reader need not have read any of the trilogy.)

This romantic/political/thriller should please a wider readership. It is very much centred on ideas of female empowerment and recovery from trauma.

The cover.

No Turkey Harmed.

This festive holiday we decided to go with a sea food feast and sourced shell fish for a plate-de-mare French style.

The plate-de-mare.

We had Atlantic red prawns. (We do get confused by the US desire to call these shrimp. To us shrimp are tiny brown things served with spiced butter and called potted shrimp.) There were local Dublin Bay Prawns –Langoustine, a small Canadian lobster with a thermador type sauce, 6 oysters, crab claws, cockles and clams, rosé prawns and salmon caviar.

The spread.

We had a modest bottle of French Champagne. Bread rolls I made with sun-dried tomato and another batch with black olive and rosemary. Not shown here since we were waiting for them to finish in the oven. Dips of shallots in vinegar and a creamy thermador style sauce were served.

We followed with a sherry trifle made with frozen red berries and tinned cherry. Real home made custard, whipped cream and topped with glacé cherries. The feast was a very successful change from the usual turkey dinner. The trifle will be attacked again today, Boxing day. Or Saint Stephan’s Day here in Ireland.

Sherry trifle, already attacked, yum.

Christmas dinner.

Christmas Feasting.

Food always takes center stage at Christmas in this and many other households. This year we departed from tradition by having the Turkey dinner today, Sunday the 22nd.  I also took a different path when it came to preparation.

Buttermilk soaked turkey breast.

I started with a free-range turkey breast joint. This was marinated in buttermilk with thyme, garlic, star-anise and sage. It soaked in the fridge for 48 hours.

I also marinated in honey, a small cured pork belly. Stuffing was: breadcrumbs, sausage meat, apricots, apple, onion, sage whizzed mixed and put in muffin tins with a drop of maple syrup on top and a base of pancetta.

Honey cured porkbelly

Some sausage meat was wrapped in the same pancetta to make little pigs-in-blankets also baked in the muffin tins.

The stuffing

Veg was: brussel sprout tops and the tiny sprouts from the top of the stalk, stir fired with ginger. Baby carrots baked with the pork belly in honey and parsnips roasted with the bird.

Sprout tops with ginger.

The turkey joint was slathered with butter whizzed with dried cranberry and chorizo and topped with bacon. The joint was wrapped in foil and refrigerated a few hours before spending and hour and half in a 180 oven. Then finished unwrapped for thirty minutes to crisp the bacon. The pork belly was cooked for an hour in the same oven and basted with honey regularly.

The finished joints.

The roast spuds were par boiled and then crisped in the deep fryer rather than roasting. The gravy was made with chicken stock, Marsala wine and a dash of cream.

The feast awaits.

It felt odd eating the turkey dinner well before the festive day, but it was much enjoyed.

On the day we are going to the sea with a plate-de-mare. Oysters, prawns (or shrimp) of several kinds. Langoustine, lobster, crab and clams and whatever else looks good at the market in Cork city tomorrow.

Food my third passion 3.

Dukelornge

Or in normal speak: Duck à l’orange. An absolute classic given a little twist.

Sweet and white potato steamed.

I steamed 2 sweet potato, 2 red skinned potato called a ‘rooster’ here. I part cooked the duck with a whole orange inside.

Squeeze the juice and pulp. Chop a bit of peel from the cooked orange. Add: some fresh dill, a tablespoon of honey, an egg yolk, a teaspoon of cornflour (cornstarch). Mash with the potatoes and stuff in the duck cavity.

Another sprinkle of Chinese five spice over the skin and a few slices of orange on top.

Then back in a hot oven for another hour. Total cooking time two hours.

The orange sauce was a cup of good smooth fresh orange juice with a big dash of sherry and half a chicken stock cube (or equivalent.) Heat until thickened, taste and add sugar or salt as needed.

Ready to carve.

Scoop out the mash and serve with steamed buttered Kale.

Tear off the legs and carve the breast from the bone. Serve a few slices of fresh orange on top.

Duck ready for tuck.

There is a reason this is a classic – it’s supremely satisfying.

Food,my third passion 2.

Food. My third passion 2.

This time, two dishes with a Farmed Rabbit. Starting with ‘Brilliant Blattered Bunny Burger’.

Farmed French Bunny.

I should perhaps explain the Bunny thing. In one of my novels in the Daniel Series, the three main characters Daniel, Lauren and Bonny go to a restaurant called Le Turbe near Menton on the Cote de Azure. Daniel orders his favorite dish, Lapin aux Truffeles.

The text: Lapin aux truffles. Rabbit with truffles seems simple enough but there were depths to this dish that delighted him more than any other he had experienced in a restaurant. As he was about to read the menu, Bonny rather unkindly teased him by saying, “Why waste your time with that when you know you are having dead fluffy bunny with expensive fungus as usual? Listen DD, why not let me loose on garçon. and I will see if I can sweet talk them into letting you go into the kitchen to see their mystery. Put yourself out of your own misery. I’m getting sad listening to you cussing over the pots as you try to reproduce this brilliant buggered-bunny banquet.”

When he had finished laughing, Daniel agreed and Bonny wafted over to the chief-waiter with her charm motor in overdrive. She came back five minutes later looking very serious. After keeping them waiting while she finished her aperitif she said, “OK, that was like pulling teeth, but you are on. I have to come with you to translate and let the chefs ogle my glories and I had to swear ten oaths to the great Gallic God Larouse that you are not in the business and bent on robbing their famed specialty.”

“Praise be to the sainted Larouse, your French and the glories that are your titties, Bonny-Ann. I shall give praise and anoint the glories in humble and craven thanks later at a sanctified place of worship.”

Lauren nearly choked on her amuse-buche laughing at this exchange. Soon they were all having trouble keeping their laughter to socially tolerable levels as the giggle infection spread.

As they drove down to Menton after, Bonny played back the Dictaphone Lauren had given her to record recipe notes and Daniel sighed and hummed his satisfaction, but typically thorough in his concern for gastronomic perfection said, “Where the hell am I going to get my hands on carefully farmed rabbit back home? Maybe I’ll get a few and a hutch.”

“Like hell you will. The children would adopt them and never speak to you again when you blatter their bunnies to death and they’d turn veggie on the spot.”

My daughter is vegan and would be appalled at this recipe, but I am an unreconstructed carnivore and love rabbit. This uses French farmed bunny, just like in the novel. I made two dishes with it so extracted maximum value from its sacrifice.

Bunny Burgers.

The meat from legs and belly was minced with two pork sausage, a handful of dried apricots, fresh papaya, some fresh breadcrumbs, shallots, a few mushrooms, garlic and fresh sage. This mixture made the patties. I sealed them in pan first, then wrapped them in American style maple bacon and finished in the oven. Served with kale, piped mashed potato and topped with a sauce made with papaya and orange juice.

The bunny burgers ready to scoff.

It was delicious, even if had no truffles!

Next day the bones and bits went into a stockpot to make the essential thing for a Spanish mountain paella – good stock.

Stock.
rabbit saddle and escargot.

This paella uses the saddle of the rabbit, and frozen escargot in parsley and garlic butter. In the Serria Nevada mountain region of Catalan Spain, they use these rather than the usual chicken and seafood. I’ve had it there, but think my version is better.

Bunny paella.

I cooked it on the little stove and added some scallops and shrimps to the fried rabbit and picked snails. A good splash of sherry was added to the stock. Veg was mushrooms, carrots, peas, broad beans. The pan was left on the heat until the paella rice had formed a good crust on the bottom.  It was served with a few glasses of sherry.

Very tasty.

Food. My third passion.

Almost all my novels feature good food and cooking somewhere. The reason is simple – food and cooking is my third passion. Oh, the first two are beautiful women, my beloved B in particular, writing is second, third cooking (And eating.) The writing means I have the time to devote to imaginative and original cooking. Sometimes that will involve exotic or expensive ingredients but more often than not, it will be something simple and thrifty. The one ingredient I can afford to be generous with is time.

I’ve decided to share some of these ideas with the blogisphere. So I will do a series on various dishes I cook over the next week or two. You will not find exact recipes – I don’t work like that, but all will be easy to do if you can spare some of that precious commodity – time.

First Salmon.

Salmon type fishy.

Good quality Irish sea farmed Atlantic Salmon is easy and inexpensive to buy here and in particular when bought whole. The salmon I used came from the fish counter of our local Dunnes Store and cost under thirteen euros.

My fish kettle is not often used, but it has been worth dragging around for years because when you need a kettle — you need a kettle. One can try roasting pans and faff about with strips of foil to lift the cooked fish but… just get a kettle.

The kettle and the multi use stove.

So Thai style salmon tart is what you see here. It was excellent and would feed six.

Thai style salmon tart.

I started poaching the whole fish with various veg, bay leaf and white wine. As you can see, I make use of our small stove for more than heating the house. It’s great for simmering too. The kettle was on there less than thirty minutes and then taken off and left to cool.

The fish was then peeled and the flesh taken off in large pieces. All the small bits and bobs were put with a tomato, a little ginger, a dash of Mirin a slice of white bread, mayo, tomato ketchup, Tabasco and whizzed into a moose. We had some of that on Swedish crisp bread as a starter.

Next day I made a thick white sauce with butter flour and coconut cream. To this I added a handful of prawns/shrimps, the rest of the salmon moose, grated ginger, chopped red chilies, a handful of chopped coriander/cilantro a dash of Thai fish sauce and a squeeze of lime.

I blind baked shop-bought short-crust pasty, in a spring-form cake tin, coating the inside of the pastry with beaten egg twice to seal it during cooking.

When it was cool I began to layer it. Salmon, thin sliced onion, sauce, salmon, thin sliced cucumber. and strips of pickled ginger. Final layer was slice ripe Papaya and strips of pickled ginger. (Fruit and Salmon are great together.) Top with the thick sauce. A final brush of the top with the left-over egg and into a moderate oven, 170 for thirty-five minutes.

Best served cool, room temperature. Good with salad but we had tinned mini peas and carrots.

It was fab! We couldn’t finish it – as often the case with my cooking – over generous.

Next time, two dishes with a Farmed Rabbit. Starting with my ‘Brilliant Blatered Bunny Burger’.

The new nest.

No apology for the long break between blog posts. It was deliberate policy to retreat from all social media activity. We have been distracted by the enforced need to find a new home or nest as we call it. Our long-term lease on our place at Killoscully was not renewed. It was understandable, the landlords’ daughter needed the house, but it was a blow for us. We were settled and happy there. The idea of having to move was unappealing to say the least. No it was horrific!

Our new home in county Clare.

We have gathered a lot of stuff over the years, much of it was resistant to the idea of downsizing. (I simply can’t part with books or art.) We toyed with and explored the idea of buying an old cottage to do up. That proved a painful search with our limited budget. Everywhere we found was either much too small or had issues that would have swallowed vast amounts of time and money – so rental it had to be. The rental market here in Ireland is under great strain and prices have skyrocketed. We needed to stay within reasonable traveling distance of beloved B’s place of work at the University of Limerick. Long searches on-line were discouraging, but eventually we found the right place at the right price. The cottage is much smaller than our previous place so we had to be ruthless and dispose of a lot of stuff, even so, it was and is a very tight fit. I spent all of October shifting what remained by turning the camper Rocinante from old charger to a packhorse pulling a trailer.

The last week was a trial when I ripped a muscle in my calf and could no longer lift or even walk. I spent a painful time watching beloved B toil over the last weeks work. We rented a man with a wee lad with a van to move the beds and big sofa right at the end. At the beginning of November we were in, mostly sorted, and utterly knackered.

The Blue Pool at Glengarrif.

B’s birthday celebration had had to be postponed for a week as it fell on the day after the final move. We planned a few days escape to a hotel and spa to recover. Our new favorite restaurant in Kenmare Kerry, the Limetree was booked for the birthday dinner. Fab scallops, followed by Hake for B and Salmon for me. We went to the ever lovely Glengarrif where I bought a walking stick to help me hobble to the Blue Pool to take in the beauty. We drove back over the spectacular Healy Pass and spent an hour in the spa pool, B swimming, and me submerged in the Jacuzzi being massaged by hot water to ease the gympoid symptoms.

The Healy Pass.
The new place of work.

I have set up a new work station and have now gotten back into writing. My latest is a novel following my FBB heroine Rachel, whom I’d tried to kill off in the last novella of the series. That was met with howls of protest by a loyal fan base – so she had to be resurrected. Thus the title: ‘Rachel’s Resurrection’.

I’m glad I left her end ambiguous so this resurrection was possible. I am enjoying writing the new adventure which sees her seeking revenge for the… oops – nearly a spoiler there. Anyhoo she’s back as feisty and dangerous as ever, but will have a total change of path and try to renounce her life as a spook. I expect to publish it around February 2020.