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Irish Examiner
03-05-2025
- Automotive
- Irish Examiner
Antiques: From a luxury landau to a dugout chair, Durrow auction recalls bygone Ireland
A stylish landau, a byword for luxury transport in days of yore and still maintained as a State coach in countries like Canada, Japan and the UK, comes up at Sheppard's sale in Durrow on Tuesday week (May 13). The c1908 model, by John Marston's Carriage Works Ltd of Birmingham, with a classical low shell and cover that can be let down, is estimated at €8,000-€12,000. A 1908 landau at Sheppard's. With more than 700 lots, the auction offers deaccessioned material from a private museum dedicated to Irish transport and rural life and another focused on Irish domestic and agricultural heritage. Along with an extensive range of horse-drawn vehicles, vernacular furnishings, agricultural tools, and architectural salvage, are sugan chairs, settle presses, and traditional utensils spanning farming and everyday life. A rare 18th-century dugout ash chair at Sheppard's. Among the highlights are a 1948 Jowett Javelin saloon, an original 19th-century penny farthing bicycle, a black E494A Ford Anglia two-door saloon, an early 19th-century painted pine settle press used as a prop in the filming of The Banshees of Inisherin and a rare 18th-century Irish ash dugout chair.
The Independent
19-02-2025
- General
- The Independent
Nisha Katona's fish finger sandwich is a nostalgic nod to meddling mums
'This dish is an ode to my mother's ability to meddle,' says Mowgli restaurateur Nisha Katona. 'When we first discovered McDonald's in the UK in 1978, we would drive all the way to London for a Filet-O- Fish. In the back of our Ford Anglia, Ma would open her handbag and produce some homemade green chilli pickle and finely sliced red onion and set to work on her hard-won prize. As children, we were always mortified, but it turns out that mothers really do know best.' Serves: 4 Ingredients: Vegetable oil, for frying 125g gram/chickpea flour, plus extra for sprinkling ½ tsp salt 1 tsp baking powder ½ tsp ground turmeric 1/8 tsp chilli powder ½ tsp ajwain seeds 1 tsp white poppy seeds 350g white fish fillets (haddock or cod work well), cut into 12 goujons 8 slices white bread, buttered For the gherkin and coriander raita: 250g Greek yoghurt Juice of ¼ lemon ½ tsp ground cumin ½ clove garlic, crushed ½ tsp salt 2 tbsp roughly chopped gherkins Small handful fresh coriander/cilantro, roughly chopped Method: 1. Following manufacturers' guidelines, add oil to a deep-fat fryer and preheat to 180°C/350°F/gas mark 4. If you don't have a deep-fat dryer, simply put four centimetres of vegetable oil in the base of a large pan and set over a medium-high heat. 2. Sift the flour into a large bowl and add the salt, baking powder, ground turmeric, chilli powder, ajwain seeds and poppy seeds and stir to combine. Make a well in the centre and gradually whisk in around 150 mililitres cold water to make a thick batter. 3. Check the oil by carefully dropping a small spoonful of batter into it – if the batter bubbles and floats to the surface then it is ready. Sprinkle the fish goujons with a little flour, then dip them into the batter to cover, shaking off any excess. Carefully lower the coated goujons into the oil and fry for three to four minutes, until the batter is puffed and golden and the fish is cooked through. Set aside while you prepare the rest of the elements. 4. To make the raita, put all the ingredients in a bowl and mix until well combined. 5. Spread each of the bread slices with some of the raita. Lay the goujons over half of the bread slices, then top the sandwiches with the remaining bread. Cut into halves and enjoy!
