REAL EASTER EGGS!!

PANDORA BELL RINGS THE CHANGES


Limerick’s Bridgestone Irish Food Guide entry Pandora Bell has a new twist for the good old Easter Egg as Nicole Dunphy goes back to basics, taking a real shell and filling it with Praline Chocolate. All you have to do is crack the shell, peel and enjoy!

And enjoy you will if past performance is anything to go by. The company hit speed from its launch in the second half of last year. They first came to my attention with their irresistible range of Honey Nougat and they also do Salted Butter Caramels and Handmade Lollipops.

Nicole puts their success down to the fact they use only the best ingredients and timeless traditional recipes. They certainly have turned the clock back with this one, right back to the real good old days!

See earlier reviews on this site

Pandora Bell products are stocked by independent retailers nationwide and are also available from www.pandorabell.ie

THE FARMGATE CAFE

THE FARMGATE CAFE


Back at the English Market today to sample the €15.00 plate and wine from the Farmgate Cafe as part of the Good Food week.

Spotted the Venison as one of the choices. Had tasted that at the official opening on Monday but quite a few had tasted it earlier today (I didn't make it until 2.00pm) and it was no longer available.

But the “disappointment” was short-lived. Ordered the alternative, the Ardsallagh Goats Cheese Salad and a decent glass of Sauvignon. The mild cheese, as many of you already know, is a splendid product (from Carrigtwohill) and came spread generously on three baguette slices.

The three white islands topped a most delicious salad. Baked tomatoes, toasted walnuts, beetroot pieces all mixed in with lively (as distinct from limp) leaves, with an edgy dressing that enhanced the whole plate.

Venison. What venison? (Maybe I’ll try again tomorrow!)

The Apple Farm in Cahir

CAHIR'S APPLE FARM
No shortage of wine as the Good Food Week opened in the English Market but it was a humbler liquid that provided me with one of the most memorable tastes of the event. And that was a glass of sparkling apple juice made by the Apple Farm in Cahir, Co. Tipperary. I have tasted some lovely apple products, mainly in Austria and Switzerland, but this is the champagne of the type and well worth seeking out.
The Apple Farm, warmly praised in the 2010 Bridgestone Irish Food Guide, has been in business for over a decade but the sparkler is a recent addition. Welcome it with open mouths!
The Farm is NO 127 on our photo while you’ll find Whelan Butchers (also Good Food Ireland member) at 124.

Get your Apple Farm products at:

Good Things Café, Durrus, West Cork

Well & Good Healthfood shop, Broderick St., Midleton, East Cork

Waterfall Farms, Waterfall, Cork

O'Keeffe's Shop, 3 Wellington Road, St. Lukes Cross, Cork City

Ballymaloe House, Shanagarry, Co. Cork

Nash 19 Restaurant, 19 Princes St., Cork

Check out my review of The Apple Farm - I am cork - on Qype

GOOD FOOD WEEK CORK OPENING

GOOD FOOD IRELAND CORK WEEK


The English Market was the appropriate venue as the Good Food Ireland Cork Week was launched by the organisation’s MD and founder Margaret Jeffares last evening.

Over 250 guests turned up and the venue was packed, no one turning down the invite to sample the delights of the south.

Wine and other drinks, along with tempting bites, were available downstairs by the fountain but the main action was upstairs along the U shaped floor of the Farm Gate Cafe which had been divided into a number of stands.

There was so much to taste - no wonder the queue moved slowly. But, with so many good things on offer, the humour was excellent.

Started off on a high standard with Fishy Fishy from Kinsale and then, a blast from the past, a bite of pig’s cheek from Ballymaloe. Took the opportunity to have a quick word with Denis O’Mullane of Liberty Grill where the Lord Mayor Darragh Murphy and his wife Tanya also lingered.

Mairead O’Brien, who had earlier introduced me to her boss Claire Nash of Nash 19, was at their stand as was their talented head chef Pamela. At that stage, my plate was getting packed but I still couldn't resist picking up a few other bits before moving downstairs to eat.

Great to meet so many people involved in putting good things on our plates in their restaurants and via their shops and stalls. O’Keeffe’s of St Luke’s is a brilliant food shop and they were represented by Anne and Donal.

And then there were producers with whom I hadn’t yet crossed paths. Frank Shinnick of the Fermoy Natural Cheese Company is one such and then there was a smiling twosome from the Apple Farm in Cahir whose sparkling apple juice was one of the highlights of the evening. We’ll be following those two producers in the future along with many more on the comprehensive list proved by Good Food Ireland.

Well, that was Monday night and now we have the rest of the week to sample the €15.00 plateful and included glass of wine in the participating establishments! More info at http://www.goodfoodireland.ie

GOOD FOOD WEEK IN NASH 19

Mairead O'Brien of Nash 19 has been in touch with their Good Food Ireland schedule for next week. 


Their theme is meet the Producer and here's who'll be in the shop 


Mon: Geraldine from Old Mill Bank SmokeHouse, Buttevant


Tue : Nora from Inch House, Thurles and Benoit from Lorge Chocolate, Kenmare


Wed: Pamela our Head Chef in Nash 19


Thur: TJ from Crowes Farm, Dundrum and Brigitta from The Burren Smoke House, Lisdoonvarna 


Fri: Steven from Classic Drinks and Mella from Mellas Fudge, Clonakilty

THE CONTINENTAL

CONTINENTAL


The Continental is not a tapas bar but just last night I got a plateful of the best tapas ever in the Maylor Street restaurant – see the photo.

Along with various sauces and relishes, you have skewered prawns (left), crispy bacon and duck, Serrano, a mushroom tart, a lentil burger, a tortilla (Spanish omelette) and, finally on the right, ham with whole plums.

This was our starter (€16.95), a shared platter. It, the plate not necessarily the photo, fully illustrates what this fine establishment is capable of as the Tapas are samples of main dishes available here. We just loved it and could have had such a platter each as a main course.

The main course too was delightful. We both went for the lemon sole (€21.90) served with caramelised carrots, the most gorgeous leeks and a well made mashed potato. The Continental supports local food producers and one could see and taste the freshness here. “Those fish were caught and bought this morning,” said Agnes Stawosz , our ever friendly hostess.

Our wine came from Argentina, a Michel Torino Sauvignon Blanc. Crisp and dry, pale pale yellow, almost green, hints of grapefruit in the nose and also in the mouth, it comes from one of the highest vineyards in the world and it cost €23.95. Finished off with a couple of good coffees at €2.20 each.

On previous enjoyable visits to this restaurant, we noticed that there were very few customers here. But there were encouraging signs last evening that the word is getting out as the place was about half full as we left. Hope this trend continues as there is very good food here at excellent prices.

True we went for broke on the a la carte but you can have a two course dinner for just 19.90 and a three course for 24.95. Value also at lunch, when the place, like the street itself, tends to be busier; you can have soup, open sandwich with rustic potatoes and tea or coffee for just €9.95. Next time I ring to make a booking, I’d be delighted to be told that the place is full. We need restaurants such as this: good food, good cooking and good people.

Agnes trained in Ballymaloe and her restaurant is currently rated number three out of 142 reviewed for Trip Advisor. So the word is getting out! Phone number: 021 4253900. Open for breakfast and lunch Tuesday to Saturday and for dinner Wed to Sat (from 6.00pm).

Nash 19 Food Shop in Cork

NASH 19 FOOD SHOP
The early opening Nash 19 restaurant is closed by the late afternoon (5.00) but that doesn’t mean you can't enjoy the products of this amazing establishment afterhours. Go to their Food Shop (open 'til 6.00pm) and stock up on a readymade meal or two.

I will certainly be doing that after my recent experience. Called in to take a browse and got great help from a smiling on the ball assistant who gave me a run down on the huge range of goodies in jars and tubs (a terrific tasting plum jam, up for sampling that morning, and pickled cucumbers among them ), also the homemade cakes and breads and the food for the freezer that I was interested in.

Must admit though that my purchases, two cartons of Chicken Korma (5.50 each), never made it to the freezer. The temptation was too much and we used them the following night! It was absolutely top class. As I said, I’ll be back and heartily recommend the shop to anyone who wishes to dine at home and treat themselves.

Each carton contained sufficient for one person. There was ample chicken and the other ingredients in this moderately spiced dish were Onion, Coconut Milk, Sugar, Yoghurt, Butter, Ginger, Tomatoes, Garlic, Green Saffron Korma Spices.
Just lovely. Now for the Boeuf Bourguignon! And then.....

Check out my review of Nash 19 Food Shop - I am cork - on Qype

BOOK OF LOVE

BY THE BOOK

Isabel Allende’s book Aphrodite has been described as “a marvellous concoction, for dipping into or for digesting in great chunks.” Cooking in the nude, The spell of aromas, With the tip of the tongue, are among the chapter headings. Is it a food book? Yes and more: food and love.

The book, by one of my favourite South American novelists, was first published in 1998 and the edition I have, a Flamingo paperback, in 1999, so you may find it difficult to get your hands on it.

One of the reviews in my edition, by Rosita Boland, sums it up well: Aphrodite is a magical cauldron of recipes and stories, written to make readers lick lips and each other. The Wall Street Journal said: A light-hearted blend of memories, recipes and research on aphrodisiacs, Aphrodite is a celebration of the senses.”

Widower’s Figs, Salome Sauce, Madame Bovary, Caribbean Bomb and Venus Mousse are among the recipes which also include, in case you may need it later, a Reconciliation Soup.

I have added a play, The Beauty Queen of Leenane, to this week’s list. Not much about food here but they do have a way (should that be a wee?) with porridge! Cork run at the Everyman ends on the 13^th but then the production is off to Listowel, Athlone, Castlebar, Monaghan, Virginia, Ballybofey, Lisburn, Newtownabbey, Enniskillen, Sligo, Waterford and Dun Laoghaire

MORE BLACK PUDDING

Many thanks to Nora of Inch House for this recipe and picture

Inch House Traditional Black Pudding topped with Gortnamona Goats Cheese on a bed of Caramelised Onion with Poppy Seeds & Drizzled with a Mixed Berry Compote.

Ingredients:

1 slice of Gortnamona Goats Cheese

1 slice of Inch House Traditional Black Pudding

1 Onion

3 oz Water

3 oz Sugar

Poppy Seeds

Sprig of Parsley

Selection of Seasonal Berries Sweetened & Softened



Method:



*Place onions & sugar in a Pot & slowly sweat them off, turning occasionally until soft. Continue to cook until Golden Brown. Add Poppy Seeds.



*In a Separate Pot place berries & sugar over a gentle heat. Bring to the boil & cook for 3-5 minutes.



*Pan Fry 1 Slice of Inch House Traditional Black Pudding on a very hot pan for 2 minutes each side. Place a slice of Gortnamona Goats Cheese on top of the Pudding & gratinate under the grill until Golden Brown.



*Serve on a Bed of Caramelised onions and drizzle with the Berry Compote. Top it with a Sprig of Fresh Parsley.

Inch House in Thurles

INCH HOUSE TRADITIONAL BLACK PUDDING
Disappointed with the generally salty black pudding available? Why not try something traditional.
I had that in mind on a recent visit to the Nash 19 food shop and hit the jackpot with a cube of traditional pudding (€4.95) from Tipperary’s Inch House (in association with Crowe’s farm).
The pudding does contain salt but not that you’d notice along with pinhead oatmeal and pearl rice. It has a really pleasant construction, feels and more importantly tastes good and indeed converted at least one previous black pudding hater of my acquaintance.
It can of course form part of your traditional fry but my preferred plate, another old dish, is with good eggs (fried) and a well made mashed potato. Next on the agenda is the Trevor Thornton Chicken and Black pudding recipe available on the Bord Gas website http://www.bordgaisenergy.ie/publications/recipes/

Check out my review of Inch House - I am cork - on Qype

John Martin' Honey from Dunmanway Co. Cork

JOHN MARTIN’S HONEY
The Bee Knees
I like the occasional jar of honey. Picked one up recently made by John Martin of Dunmanway.
It has a very enjoyable caramel like taste and a modest pleasing aroma; it is clear and full bodied, with a thick consistency. It tastes great on its own (as a treat or maybe to ease a sore throat, any excuse really) but obviously may be used as a spread or drizzle. Someone has suggested using it on porridge, so we’ll try that.
It doesn’t come cheap, costing well over a fiver for a 340gm jar and I bought mine at the Nash 19 Food Shop (attached to the well known restaurant in Prince’s Street)

Check out my review of John Martin's Honey - I am cork - on Qype

Tribes Cafe in Cork

As the mid-morning drizzle got thicker, I called into this cosy Tuckey Street cafe for a coffee. As I made myself comfortable and sipped my way through the strong hot cuppa (€2.50), I had a flick through the menu.

They have what could well be a bargain dinner offer on at present. You can have starter or dessert, plus your main course (good choice), a small 18.75cl bottle of wine plus tea or coffee for just 20 euro.

Could be worth a try if you are in town some evening and don't worry if it’s late. Tribes is open until 11.00pm Tue-Thu and Sun and until 4.00am Fri & Sat.

Check out my review of Tribes Coffee Shop - I am cork - on Qype

ANGELS INVADE CITY PARK

Read all about it at http://corkandabout.blogspot.com/