BelfastJimmy Profile - (10490616)

cook's profile


Home Town: Belfast ( Co. Antrim), County Donegal, Ireland
Member Since: Jun. 2008
Cooking Level: Expert
Cooking Interests: Frying, Asian, Indian, Italian, Mediterranean, Healthy, Gourmet
Hobbies: Photography, Reading Books
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About this Cook
The type who complains to AllRecipes over the fact that they have left 6 of our 32 counties out of my country of Ireland!! Allrecipes' staff is under the illusion that Ireland comprises 26 counties thereby leaving my county and 5 other counties out of the equation. My home county of Antrim is not mentioned so therefore Allrecipes will designate me as being from Co. Donegal or one of the other 25 counties they believe comprises my country. I'm guessing that by being from Belfast they believe me NOT to be Irish!! Dangerous political ground to be treading! Many of the Irish recipes on this site are from fellow Irish people whose hometown cannot be accurately designated because Allrecipes have apparently taken a pro-British political stance on our heritage and national identity by not allowing us to accurately and correctly identify our "HomeTown" as being in Ireland. I'll overlook this mistake as a software 'glitch' if Alaskan cooks can only identify themselves as being Russian!
My favorite things to cook
Irish Bread & traditional Irish dishes,(Since 'Allrecipes" have decided to accept a 1922 illegal political treaty designating my Irish hometown of Belfast as NOT being part of Ireland but rather as a British city, I guess all Irish recipes will now have to be under the banner of 'British recipes'; despite the fact that they will be as alien to British residents as England's 'Toad-in-the-Hole' would be to residents of outer Mongolia!! Like to cook Asian food, Italian meals, perfecting Marinade & Sauces. I'm assuming "Steak alla Fiorentina", given 'Allrecipes' editors lack of geographical knowledge concerning my own home country of Ireland does not extend to Italy whereby the aforementioned steak dish might be considered as NOT being Italian?
My favorite family cooking traditions
Italian, Irish and Asian Cuisine. Apologies for including my favorite family cooking tradition as being "Irish" since "Allrecipes'" editors apparently have their own belief that much of Ireland is in fact NOT Irish but British!!!
My cooking triumphs
Chicken Dishes, Breads and Sauces
My cooking tragedies
Having to designate my hometown Irish recipes from Belfast as being 'British'!!
Recipe Reviews 6 reviews
Herby Roasted Potato Wedges
I like to soak the wedges in very hot water for 10 minutes prior to baking. It makes for a soft interior to complement the crispy exterior. I like to add fresh Rosemary to the potatoes.It suits my taste. Just wedge the potatoes and get on with it. How do I rate something that is not really a recipe? I'll just give it somewhere in-between!

2 users found this review helpful
Reviewed On: Nov. 3, 2014
Chicken Breasts with Balsamic Vinegar and Garlic
I made this dish last night. Following others' recommendations I too omitted the flour but added Paprika to the seasoning mix of salt and pepper. The Bay leaf was omitted also since I had run out of them. I used Canola Oil to get a higher temperature thereby quickening the browning process of the breasts. The one thing that I would do differently with this recipe would be to use 1/8 cup of Balsamic Vinegar rather than 1/4. I felt the vinegar proved a little too bitter so I had to add a sprinkling of brown sugar and some honey to get it back to my taste level. The "Cucino Balsamic Vinegar of Modena" used had an acidity level of 6% . I also used a full cup of chicken broth as opposed to 3/4. 6 garlic cloves could be overkill depending upon your love of garlic. Instead I used 2 'jumbo' cloves finely sliced. To make the dish more visually appealing I added 1/2 chopped Red Bell pepper to the sauce as well as sliced Portobello mushrooms and the regular white mushrooms. After adding butter to the sauce I opted for a smoother quality with the addition of 1 - 2 teaspoons of cornflour mixed with a little water. This VASTLY improved the sauce consistency. Using an electric knife I sliced each breast into 1/4 inch slices and served with a medley of steamed vegetables and boiled 'baby' potatoes.

10 users found this review helpful
Reviewed On: May 24, 2012
Perfectly Moist Irish Wheaten Bread
Excellent recipe! As a native Belfast man I can recommend this as perfect Wheaten bread. Texture and consistency just right! Didn't quite see the point of brushing with buttermilk or sprinkling with sugar prior to baking but it did no harm anyway. There is absolutely no need to bake this within a pan and certainly this is something I have never heard of or come across before! I formed the cake round onto a lightly floured Pizza baking stone. Again, cutting the pre-baked bread with a finger is new to me and does not quite give the quartered effect achievable by knife. Just make sure to cut no more than 1/3 to 1/2 way through to give the splendid quartering or 'flowering' effect desired on all wheaten or soda breads. I used Olive Oil in lieu of vegetable and butter instead of margarine. Buttermilk is not usually in one's pantry so you can add a small amount of vinegar or lemon juice to regular milk to substitute for buttermilk. Dry mix can be purchased. The mixture stays easily on a pizza stone for baking. This ensures the bread 'free-forms' as it should without using a spray buttered pan. I have uploaded two photos. Photo #7 shows the consistency of the pre-baked bread and #8 shows the finished product. Serve with Irish smoked salmon. UPDATE: 17th Mar 2011 I deleted some info to include this... Reviewers have mentioned the bread as being "too crumbly". Today I added 1 egg to the mixture and found it to be "tighter". See Photo #10 for the texture after egg addition.

66 users found this review helpful
Reviewed On: Mar. 4, 2011

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