Potatoes in Sea-water. The Gender of Crabs. All at SeaFest in Ringaskiddy!

Potatoes in Sea-water!

The Gender of Crabs.

All at SeaFest in Ringaskiddy!

Sally Barnes of Woodcock Smokery.

Good for soup. Gerard Collier and a Conger eel

Chef and author Rory O’Connell urged his audience to cook their new potatoes in sea-water “for at least once in your life” while BIM’s Young Fishmonger of the Year Gerard Collier told us how to distinguish a female crab from a male, all that and so much more at the very interesting SeaFest at Ringaskiddy over the weekend. I called there Saturday morning and enjoyed the demos (missed Martin Shanahan as he was on in the afternoon) and visited the fish stalls along with quite a few of the other sea related exhibits.

Gerard Collier, a former trawlerman,  of Fisherman's Catch, Clogherhead, Co. Louth, was first up on the splendidly outfitted demo unit in Ringaskiddy and took us through the handling of fish: how to open the various shellfish, how to clean, debone and fillet everything from Grey Mullet to Thornback Ray.

This is one strong creature!

“There are sixty six bones in a salmon,” he said “and getting them out is tedious!” If you come across a Conger Eel by the way, they are “great for soup”. He had a grey mullet to show as well and, referring to its diet, called it “the vegetarian fish”.

He worked his way through the oysters and prawns, a cod and pollock and more and then sent them down, one by one, so the audience could see them close up.

The crabs and lobsters were quite an attraction but he had a warning: “Be careful. Both are very strong!” And how to recognize Lady Crab. Simple - she has a pouch (to carry her young!).

Dublin Bay Prawn, all ready for you!

Ballymaloe's Rory O’Connell was next on-stage and he did two dishes. One was Roast Haddock with Roasted Pepper, Basil and Olive Salsa and the other was Pan-fried Hake with a Bretonne Sauce.

By the way, that Salsa is terrific and will keep for three weeks or more in the fridge. The Bretonne sauce “is easier to make” than Hollandaise.

Cook it well with Rory O'Connell

We all got recipe sheets and loads of tips as well. Rory, as you’ll know from his reputation as a teacher in Ballymaloe and from his TV shows, is a brilliant person to learn from. He has the cooking down to such a fine art (though he has to keep an eye on what’s happening on the pan as much as anyone else) that he always seems to have time to dispense great hints and tips.

• As he roasted some vine-ripened Heritage tomatoes, he urged us to use Extra Virgin Olive Oil all the time, “even frying or grilling”.
• Red and yellow peppers are best for roasting. Roast them until they collapse (then remove the seeds and skin).
• Use boiling water for new potatoes, cold water for old. And try potatoes in seawater, at least once in your life!
• Egg whites freeze perfectly.
• Chervil is great with fish and is surprisingly hardy. Fish love herbs.
• French tarragon is superior to Russian.
  
  

  

  Fish sausages, by Kilmore Quay Seafood

  
  

Soon he was finished and the two dishes looked gorgeous on the big screen. Time then to head to the fish stalls outside where we bought all kinds of fish from all kinds of folks including Sally Barnes of Woodcock Smokery, Mag Kirwan from Goatsbridge Trout Farm, Anthony Creswell of Ummera (actually bought smoked rashers there!), Kilmore Quay Seafood (where we got fish sausages and more).

There was much more than fish in Ringaskiddy and in linked events around the harbour including Captain Your Own Ship in the Simulator of the National Maritime College, the base for the event. There were SeaFest Science Talks, the BIM Beaufort Scale Hurricane Experience, Marine Recreation and Tourism and more and more.. This festival will “tour” Ireland annually and plans are in hand to bring it to Galway in 2016.

Superb innovative products from IASC

Ballymaloe Café & Shop. Pleasant Interlude in Shanagarry

Ballymaloe Café & Shop

Pleasant Interlude in Shanagarry

Plum tart. And left, Bacon (top), smoked Mackerel

Gortnamona, Cashel Blue, Rosscarbery Bacon, Frank Hederman, Tim O’s. All these local names appeared on the board in the Ballymaloe Cafe Wednesday at lunchtime. It instils confidence in customers (including me) and underlines Ballymaloe’s ongoing support for Irish producers. It also makes for an excellent lunch as we would soon find out.

Our first call here though was to the shop, packed with foodstuffs, kitchen and dining kit, clothes, books, and craft. Here again, there is great local content, including spices by Green Saffron. Look out too for Jerpoint Glass and pottery by Nicholas Mosse.

We replaced a few items, including a battered biscuit tin and some jaded egg cups. Our eggs will now be served in miniature buckets, with handles if you please. The book selection is very local indeed, much of it by members of the Allen family but also including the new Fresh Spice by Arun of Green Saffron along with Giana Ferguson’s Gubbeen.

But the one we got this time was Rory O’Connell’s Master It. Quite a large book but with very few big words. I have been reading the opening pages and am struck by the simplicity of the language and instructions, all as clear as day. Maybe there’s hope for me yet in the kitchen. One of the advantage of having so many local authors on the shelf here is that most of the books are signed.

Bags filled and then it was time for lunch. The cafe is conveniently situated at the back of the shop. Studied that board and we each went for a sandwich. CL picked the Hederman’s Smoked Mackerel while my choice was the Rosscarbery Home Cured Bacon, each €10.50 and each accompanied by Ballymaloe’s own brown bread, salad and condiments.

We were very happy customers at this point, couldn't have asked for more. But we did! I dare you resist the line-up of cakes and pastries on the counter. We didn't and each of us picked the Plum, Blueberries and Almond Tart. Haven't come across this too often but this was superb. All in all a lovely meal, served with no fuss but with smiles and chat. A lovely interlude.

Chef Rory O'Connell Cookery Demo at CIT

Chef Rory O'Connell Cookery Demo at CIT

On Tuesday next, May 1st, at 7.00pm, renowned Chef Rory O'Connell, will lead a cookery demonstration of English Market produce at the Department of Tourism and Hospitality, Cork Institute of Technology. The Market traders are hoping that the initative will "marry practice with the theory" and the organisers are also hoping that funds will be raised for Cork Penny Dinners. Tickets cost twenty euro and are available from ABC and Iago in the market.