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Clodagh McKenna Podcasts

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9 of The Best Podcast Episodes for Clodagh McKenna. A collection of podcasts episodes with or about Clodagh McKenna, often where they are interviewed.

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9 of The Best Podcast Episodes for Clodagh McKenna. A collection of podcasts episodes with or about Clodagh McKenna, often where they are interviewed.

Updated daily with the latest episodes

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Clodagh McKenna

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Chef Clodagh McKenna spoke about getting engaged and keeping busy during lockdown. For Clodagh's fish pie recipe go to the 'Recipes' tab above!
Nov 28 2020 · 10mins
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Thomasina Myers & Clodagh McKenna - Lockdown 2.0 begins

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We talk to Thomasina, co-founder of Wahaca restaurants about what the second national lockdown means for the hospitality industry and to cooker writer and TV Chef Clodagh McKenna about tips for quick evening cooking
Nov 09 2020 ·

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19: Clodagh McKenna, Gilly Smith, Ed Templeton and Farhad Heydari

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Welcome back to another jam packed episode of Biting Talk - Britain’s liveliest food & drink podcast. This week, William Sitwell talks TV chefs with Gilly Smith, chef residencies with The Carousel’s Ed Templeton and joyful weeknight cooking with Clodagh McKenna. Our resident mixologist Farhad Heydari rounds off the show in style with a Prospector...

Follow William on Twitter and Instagram: @WilliamSitwellProduced by Front Ear Podcasts - www.frontearpodcasts.com (http://www.frontearpodcasts.com/)Edited by Nathan CopelinMusic by David Cantello
Oct 30 2020 · 36mins
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Clodagh McKenna: TV chef, restaurateur, cookbook author and a broadcaster

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My guest today is Clodagh McKenna

Clodagh is a chef, restaurateur, cookbook author and a broadcaster.

Originally from Ireland, she’s been cooking professionally for 20 years. She is the author of 7 cookbooks – her latest one Clodagh’s Suppers came out at the start of this year and is really brilliant.

In Spring 2018 she became the weekly food columnist for the Evening Standard and she has regular slots on Channel 4’s Sunday Brunch in the UK, The Today Show and the Rachael Ray show in America plus several more in Canada.

Her most recent TV show, Clodagh's Irish Food Trails gained more than 15 million viewers on PBS in America and has really helped to establish her in America.

I only recently met Clodagh after following her career from afar when I got to go to the most delicious dinner party at her house. She really is the hostess with the mostess – there was dancing between each course and the most delicious food. As it’s Valentines day today – whether you are celebrating that – or galentines - or palentines day – Clodagh has got a delicious menu suggestion for what you should make if you’ve got someone in your life you would like to impress!

Find Clodagh's latest book here: (https://amzn.to/2DEp21H)

If you’re listening and you haven’t yet left a review – please do as it really does give the show a little boost. And you will make my day. Thank you!

Thank you so much for listening – don’t forget you can visit the website www.desertislanddishes.co for all the recipes and lots of kitchen tips and tricks and you can find me on Instagram (https://instagram.com/margienomura)

x

Feb 14 2019 · 52mins

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Clodagh McKenna's Kale, Bean and Winter Roots Soup

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Clodagh McKenna shares her seasonal recipe for Kale, Bean and Winter Roots Soup
Feb 01 2019 · 9mins
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Episode 121: Clodagh McKenna

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On this week's episode of Sharp & Hot, Emily welcomes chef, television personality, food writer, and restauranteur Clodagh McKenna to the studio. Clodagh is the author of five best-selling cookbooks, including Clodagh’s Irish Kitchen and Homemade. She made her U.S. television debut with her hit TV series Clodagh's Irish Food Trails, is a regular on the Rachael Ray Show, and has cooked on NBC’s Today Show, The Nate Berkus Show, The Late Late Show, Esquire TV and many more.

Guinness Cake
from Clodagh’s Irish Kitchen by Clodaugh McKenna

This cake can only be described as dark and majestic. The bitterness of the Guinness is balanced by the sugar and the vanilla icing adds a fluffy lightness to balance it perfectly. I make this at my restaurant, Clodagh’s Kitchen, using a locally brewed stout called O’Hara’s, which is similar to Guinness. If you don’t like stout, worry not – you will like this cake! The caramel and coffee flavors make this cake one of the best that I have ever made or eaten… Trust me!

Serves 10

2 1/4 sticks plus 1 tablespoon unsalted butter
1 1/4 cups Guinness
1 cup unsweetened cocoa powder, sifted
2 large eggs
2 cups plus 2 tablespoons superfine sugar
2 teaspoons vanilla extract
3/4 cup buttermilk
2 1/2 cups all-purpose flour
2 teaspoons baking soda
1 teaspoon baking powder

For the frosting
7 tablespoons unsalted butter, softened
2 1/2 cups confectioners’ sugar
1 teaspoon vanilla extract
1 1/4 cup cream cheese (not low fat)

  1. Preheat the oven to 325ºF. Line the bottom of a 12-inch round springform pan with parchment paper.

  2. Make the cake: Heat the butter in a large saucepan over medium heat until melted. Stir in the Guinness, then remove from heat and stir in the cocoa.

  3. In a large mixing bowl, beat the eggs, sugar, vanilla extract, and buttermilk, and then slowly mix in the Guinness mixture.

  4. Sift together the flour, baking soda and baking powder into a separate large bowl. Using a handheld electric mixer, slowly mix the wet mixture into the dry ingredients and keep beating until it is all well combined.

  5. Transfer the batter to the prepared cake pan and bake in the oven for about 45 minutes. Test to make sure the cake is cooked by inserting a toothpick into the center of the cake –if if comes out clean, the cake is cooked. Let cool in the pan, then transfer from the pan onto a wire rack.

  6. While the cake is cooling, make the frosting: Using a handheld electric mixer, blend all the ingredients together until light and fluffy.

  7. Place the cooled cake on a plate and generously spread the frosting on top.

This cake will keep for up to 1 week in an airtight container.
Recipe reprinted with permission.

Mar 15 2016 · 30mins
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The Interview: Clodagh McKenna Talks About Modern Irish Cooking

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Irish food writer and chef Clodagh McKenna talks with us about Ireland's re-charged food culture and the triumph of ingredients and hospitality.
Sep 10 2015 ·
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Episode 231: Clodagh McKenna

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Clodagh McKenna has become one of the most recognized faces and brands in Ireland’s Food & Lifestyle sectors. More recently Clodagh has taken the US by storm with her hugely popular US show, Clodagh’s Irish Food Trails which aired on PBS and Create TV. Her fifth cookbook, Clodagh’s Irish Kitchen, celebrates traditional irish ingredients and recipes. She sits down with Alexes and Phill on The Main Course this week to discuss the lesser know traditions and recipes which make up Irelands rich culinary history. This program was brought to you by Fairway Market.

Mar 15 2015 · 33mins
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Episode 131: Clodagh McKenna

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Getting excited about St. Patrick’s Day? Tune in to A Taste of the Past this week as Linda Pelaccio hosts Irish chef, TV personality, cookbook author and director of a new cookery school, Clodagh McKenna. Coming all the way from Dublin, Clodagh shares stories of growing up in Ireland and how she uses Guinness for a slow roast and pin-head oats in her soda bread. Listen in as she discusses the evolution of Irish cuisine since the 1970’s and the growing trend towards local sourcing and farmers markets. Clodagh has seen it all! She has her hands in everything, so tune in and hear about her passion for Irish farmers markets, traditional Irish cuisine, and her recent collaboration with Chef Chris Bradley at Untitled restaurant in the Whitney Museum! This program was sponsored by White Oak Pastures.



“And now in West Cork, this small area has more arts and producers than anywhere in Ireland.” [17:00]

“[The cookbook] is kind of selfish really, its my companion in the kitchen.” [28:00]

–Clodagh McKenna, Chef and Owner of Clodagh’s Kitchen on A Taste of the Past

Mar 14 2013 · 33mins