Pub Fare from Across the Pond
Celia Barbour, with the help of Irish-born chef Cathal Armstrong, discovers the warmth and wonder of the growing gastropub movement.
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Duhallow Cheese and Grits Soufflé
Duhallow--a buttery, creamy new semi-soft farmhouse cheese out of County Cork Ireland--is added to tender grits and baked to create a mouthwatering souffle--all you need for a wholesome lunch.
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Pub Fare Menu
Cathal Armstrong creates classic pub dishes with a refined twist: braised lamb with baby root vegetables, Irish cheese and grits souffle, whiskey-spiked bread pudding and more!
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Quick and Easy Puff Pastry
When Irish chef Cathal Armstrong wants to put a special touch on his traditional pub fare, he works in this homespun, delectable version of crisp, flaky puffed pastry.
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Bakewell Tart
Served with whipped cream and fresh berries, this classic British confection is a proper dessert, or perfect for high tea.
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Quick Steak and Kidney Pie
In this British comfort food classic, tender pieces of beef tenderloin and lamb kidneys are combined with sauteed carrots, celery, and shallots, and topped with a flaky pastry disk.
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From the March 2010 issue of O, The Oprah Magazine
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