Yellowbridge

I posted this over in the thread in vinegar based drinks 'cos I did not see the shrub! After making the elderberry drink I found out it is what Americans call a shrub. There have been so many elderberries around I have been experimenting. Have also made something that has something of the flavour and consistency of pomegranate molasses. This has been a great year for berries in general, and I have picked lots of elderberries. I crushed 2 litres lightly then covered with cider vinegar. Cooked them a little to remove any cyanide. After a week or so I strained them and added some honey. I now have a delicious refreshing drink, when diluted, and a great winter tonic.

This has been a great year for berries in general, and I have picked lots of elderberries. I crushed 2 litres lightly then covered with cider vinegar. Cooked them a little to remove any cyanide. After a week or so I strained them and added some honey. I now have a delicious refreshing drink, when diluted, and a great winter tonic.

Breakfast today, buttermilk scones and crab apple jelly.

I am not sure what size grain kosher salt has but Italian shops sell sea salt coarse and fine. And cheap. So you could try the café Campo dei Fiori in Bray, or Little Italy off north King street. Terroirs in Donnybrook used to sell grey French salt, some fine, some gros. If you cannot find the grain size you want why not grind your own?

I have to agree with Liuzhou. The only places in Ireland where you find Irish stew is in pubs and restaurants catering for tourists. It is possible there is no national dish. So perhaps a recipe with wild salmon, or mackerel? Or for something easy to prepare from common ingredients what about colcannon?