Market Meal (greenfly included!)

Market Meal #1

Are you like me?

Sometimes I head off to the market, without a clue and end up buying willy nilly. Later, have some sorting out to do. Eat this at lunch, this at dinner. Or are you all organised? Head off with a list?

Either way, you can have fun but perhaps we do need some idea as to what to buy. And, to be honest, I usually do, even if a rather vague one!. The market, whether the various farmers markets or the English Market, are great places to fill a menu. Just like this unplanned one that we did this week.

Market Meal #1

Starter: Paté (Barry Tyner).

Mains: Pork Steak (Woodside Farm)

Cheese: Gubbeen

Dessert: Date Cake (Natural Food Bakery).

Date slices

Let us fill that in a bit. Barry (left) does a great Cognac and Garlic Paté but this time we went for the creamy Chicken with Caramelised Onion one. Served it up with toasted White Yeast Loaf (Natural Food Bakery) and a salad.

That salad featured lettuce from Organic Republic. Quite a bit of greenfly on it – suppose that proved it was organic! Shook it up and washed it off and looked okay. In any event, I’d prefer to eat a few tiny aphids than some unseen pesticide!

Martin of Woodside Farm has quite a presence at Farmers Markets; you’ll find him (or wife Noreen) at Mahon, Cobh, Midleton and Douglas. His free range pork steaks, tender and super tasty, are just the job. We did a Paprika Pork recipe (top picture), a simple pan fry, enriched with caramelised onions and crème fraiche (pictured).

It was served with rice and green vegetables. The greens, beans and broccoli, came from the organic section in a nearby Dunne’s Stores. Supermarkets have their uses too!

Gubbeen are regulars in Mahon and the cheese was their gorgeous smoked mature. Two relishes were used (same as with the paté), a Baxter’s Redcurrant Jelly and a Mango Chutney from Aldi.

The Natural Food Bakery have a stall in Mahon and also include the Coal Quay in their itinerary. Besides, they have a shop/cafe at the Daunt’s Square end of Paul Street. I bought the Date Slice* in the Coal Quay and that, plus a cup of Badger and Dodo coffee, provided a fitting end to this Market Meal!

Have you put a Market Meal together? I’m sure you have. Let us know!
 
* The date slice consisted of layers of oaty crumble with sunflower seeds and a hint of ginger and sweet stewed dates. Wheat free, sugar free and dairy free.

Food and Drink Spotting

My Food and Drink Weekly

Have been resisting that relatively new Macaroon stand in the English Market for a while. But no longer. Just succumbed. What flavours. A brilliant sensation in the mouth, “a light mix between crunch and smooth” as they say themselves. My favourite was the Lavender and Honey but there are so many to try.

Themselves are Cameron Macaroonry, a family business who make all their macaroons in West Cork. “We also do macaroon towers for weddings and other occasions.... Our macaroons make a lovely dessert or gift!”

Just a couple of items on the local Slow Food agenda. If you want to know more, why not check out the website http://www.slowfoodireland.com/. Where you may also subscribe to the regular newsletter.

Tuesday 17 April at 7pm - Cork City Convivium will have a blind tasting at Fenn's Quay - eat your meal whilst blindfolded and guess what you're eating - a true sensory meal.

COST: Slow Food members €25 per head, non members €30.

BOOKING: corkcity@slowfoodireland.com

Tuesday 24 April at 7pm - East Cork Convivium with OOOBY - Out of Your Own BackYard - Mike and Suzie Cahn will talk on this local food initiative which supports local fresh organic produce, local food suppliers and offers educational and community initiatives at Ballymaloe Cookery School. All proceeds to the East Cork Slow Food Educational Project.

MORE DETAILS: slowfoodeastcork@gmail.com

Wine

Tindal Wine Merchants are holding a Barolo Master Class with Luigi Piacenti, Gemma, Piemonte, between 3-5pm Wednesday 25th April in the Cliff Town House, St. Stephen’s Green. Details here. http://www.tindalwine.com/

The Strand Hotel (Limerick) http://www.strandhotellimerick.ie will hold a French Wine & Local Artisan Producers Evening on Wednesday April 18th. ( 7:30pm). The Tasting Experience will showcase the finest in local Artisan produce matched with amazing wines by Gregory Barbet of
Loron et Fils in Beaujolais, France. The 7 Course Gourmet Dinner including Wine costs
€55.00 per person. Reservations Essential. T: 061 421800 E: info@strandlimerick.ie

On the home front, I have been concentrating on the Rhone area, more or less. Some fantastic wines in this region. You’ll be familiar no doubt with Gigondas and Vacqueyras but do you know the wines of Mas de la Dame?

From organically grown vines, the two ladies here make a brilliant blend of Syrah and Cabernet Sauvignon. I thoroughly enjoyed their 2006 La Stele Rouge (Les Baux de Provence). The Vacqueyras was a top notch Cuvee des Saint Papes 2008 while the excellent 2007 Gigondas, Cuvee Vieilles Vignes, was produced by Domaine du Grand Montmirail.

Both of these were bought in the villages of the same name but I’m pretty sure you can find something similar here. The Wine Store http://www.thewinestore.ie who specialise in Rhone wines, would be a good bet.

Shorts

From the most recent edition of Cook with Avonmore comes this Apple and Rhubarb Crumble by Oliver Dunne, Michelin Star Chef (Bon Appétit) Get the recipe here


Food Safety Authority of Ireland
 Seven Closure Orders Served in March
Click here to read the press release: http://www.fsai.ie/news_centre/press_releases/marchenforcements05032012.html

Vista Bar And Grill, Hotel Montenotte

Vista Bar And Grill

Hotel Montenotte

I’ve been using some of those better than half price deal vouchers and the most recent was this week when I called to one of my local hotels, the Hotel Montenotte. The Groupon voucher promised a couple of cocktails and a main course each for €25.00.

Hadn’t been to the Montenotte for quite a while but it turned out to be quite an enjoyable experience. The voucher mentioned the Vista Bar and Grill but we were directed to the adjoining restaurant section; both enjoy the same views over the city.

The hotel and dining room looked brilliant. Service was low key, courteous and efficient. The cocktails didn’t materialise. Instead we were served with a glass each of a rosé Prosecco, quite dry and tasty. No quibbles there; only bubbles. There were supplements on the various steaks but again this had been flagged to some extent by Groupon.

We checked out the well worn menus as we sipped the bubbly. CL decided to go for the Poached Darne of Atlantic Salmon (C), priced at €16.75. This turned out to be quite a pleasant surprise. It was served, unusually, on baby potatoes with a fresh mussel and winter vegetable broth, with a side dish of spot-on vegetables. A little different and a very pleasing main course indeed.

Didn’t expect any problems with my sirloin and none materialised. It was done just as requested and I really enjoyed the creamy mushroom sauce and my little bucket of French fries (nice touch!).

Had a look at the desserts but, after two sizeable platefuls (and the fact the Champions League was about to start on telly!), decided to finish off with coffee. Again, this was well up to standard, Bewley's I believe.

There are some other items on the menu worth exploring and you can see the lot here. If you'd like to see more local deals from Groupon click here.

5 Cork companies feature in Bord Bia/Tesco programme

A press release from Bord Bia

Bord Bia and Tesco Assist Companies to Grow at Retail Level

~ Five Cork companies to take part in retail programme for Irish food and drink companies ~

Pictured at the launch in Bord Bia’s Dublin headquarters were Aidan Cotter, Chief Executive, Bord Bia, Minister for Agriculture, Food and the Marine, Simon Coveney T.D. and Maxine Hyde, Ballymaloe Country Relish.

4^th April 2012 Bord Bia and Tesco have developed a programme, to help food and drink companies to develop the required skills to achieve sustainable growth at multiple retail level. At the launch today, in Bord Bia’s Dublin headquarters, the participating companies were joined by Bord Bia and Tesco representatives.

The Minister for Agriculture, Food and the Marine, Simon Coveney TD who was in attendance, added, ‘I am pleased to be launching this programme, this form of cooperation is something which will drive this sector forward both at home and abroad. Tesco plays a large part in the current retail environment and so it is essential to work together.’

Pictured at the launch in Bord Bia’s Dublin headquarters were Sergio Furno, Cashel Blue, Co. Tipperary, Gillian Swaine, Bord Bia, Carmel-Anne Brennan, Tesco and Cullen Allen, Cully & Sully in Shanagarry.

This comprehensive retail programme will equip participants with the necessary skills required to secure, grow and maintain a listing with Tesco. The programme will involve three different levels Local, National and Export to assist small, medium and large sized companies in growing to the next level of business with Tesco. This programme will be supported by Enterprise Ireland.

Pictured at the launch in Bord Bia’s Dublin headquarters were Scott Baigent, Eight Degrees Brewing based in Mitchelstown, Jacqueline O’Neill, Tesco, Gillian Swaine, Bord Bia, and Tadhg O’Donovan from Glenilen in Drimoleague.

Aidan Cotter, Chief Executive, Bord Bia stated at the launch, ‘The Irish food industry is experiencing strong growth in export markets yet the domestic market remains challenging, with spending under pressure and consumers searching for value.  Based on Eurostat data, food prices in Ireland today are just 3 to 4 per cent above their level of seven years ago.  By comparison, in the euro area as a whole they have grown by 15%, and in the UK by as much as 35%, a period moreover of strong commodity price inflation.   It is vital in this environment that Irish food and drink companies work with the retail sector to build their competitiveness on the domestic and export markets alike. This programme with Tesco is designed to arm the participating companies with the insight required to have success at home and the opportunity to expand abroad.’

Sixteen companies covering the dairy, seafood, ready meals, beverage, frozen and ambient sectors have been selected to participate on the programme. Amongst those partaking are five Cork companies; Ballymaloe Country Relish, Cully & Sully, Glenilen, Green Saffron and Eight Degrees Brewing. Clear objectives and targets will be set for each company partaking to help them achieve key opportunities identified for their business with Tesco. The programme will consist of workshops, bespoke mentoring and access to relevant Tesco consumer data and consumer insights.

Tony Keohane, CEO, Tesco Ireland said, ‘At Tesco, we are long and committed supporters of the Irish food industry. Today’s initiative continues our desire to source local products, particularly fresh foods, which have always been a key part of our strategy and a cornerstone of our business. We hope that as many as possible of the programme participants will grow with us to become Ireland’s next generation of food entrepreneurs and exporters.’

The Irish Retail Market

The Irish grocery market is valued at €8.8 billion. The latest figures from Kantar Worldpanel in Ireland, for the 12 weeks ending 18^th March 2012, show the grocery market has slid back into decline following four months of modest sales growth. The latest data show that the sector has fallen in value by 0.5% when compared with the same period last year. Shoppers, according to Kantar, are continuing to look for ways to control their spending.  This is reflected in growing pressure on branded items, which have seen a drop in market share from 54.1% to 52.9% in the past year. The Irish retail market is increasingly competitive with new format development, technological advances, such as contactless payments and private label all impacting on its development.

What to Eat. This book might change me! You?

What to Eat

What to Eat (Joanna Blythman), Eason’s €20.40

What to Eat is the title of the latest eye-opening book by experienced food writer Joanna Blythman and comes highly recommended.

Darina Allen: “A badly needed encyclopaedia of facts and common sense on food and nutrition fro which I am truly grateful.”

Hugh Fearnley-Whittingstall: “Joanna Blythman has one of the sanest heads in the western world – and this brilliant book encapsulates her admirably clear thinking in a wonderful accessible, entertaining way.”

I’ve seen the accessible bit questioned elsewhere because, amazingly, the almost 400 page book has no overall index. True, each chapter starts with a list of items to be found there. That helps but an overall index would have been so much better.

That quibble aside, this is an enormously helpful book about “Food that’s good for your health, for your pocket and plate”.

The title is, by the way, a statement, not a question. Basically, Joanna sets out her food philosophy in the introduction which features “The 20 principles of eating, made simple” and “10 ways to save money on food without compromising your principles”.

The sensible principles include:

-       Get your food variety over the year, not in a week.

-       Understand the benefits of organic food.

-       Don’t eat foods that trash the planet.

Principles sometimes lead to an uncompromising rigidity. Not so with author Blythman: “You don’t have to get hung up on eating 100 per cent organic though. There are many high-quality, wholesome foods around that do not come with organic certification – such as grass-reared meat, game, wild fish and hand-made cheeses.”

She then moves on to what Darina rightly terms the “encyclopaedia of facts and commonsense”. Chapter headings are: Vegetables, Meat, Dairy, Fish, Fruit, Larder.

Each food gets its own few pages, Take the humble spud, for instance. There is a general discussion, also helpful hints on “how to buy real spuds, not duds” and a variety of ways on how best to use them.

Virtually every food item (I’ve used potatoes as an example below)  in the book is treated in the same manner and the very detailed info comes under various headings:

-       What to do with potatoes

-       Are potatoes good for me

-       How are potatoes grown

-       Are potatoes a green choice

-       When and where should I buy potatoes

-       Will potatoes break the bank?

Quite a lot of info in the 400 pages and all delivered in a clear style and in some detail (potatoes, for instance, get six pages to themselves).

This hard cover un-illustrated book cost me €20.40 at Eason’s. I reckon it is very good vale indeed.

Les Gourmandises the big winners at Munster Restaurants Awards

Top Restaurants in Munster Announced at Santa Rita Irish Restaurants Awards

www.irishrestaurantawards.com

The Munster Regional Final for the Restaurant Awards 2012 sponsored by Santa Rita / Sunday Independent Life Magazine took place in The Imperial Hotel, Tuesday 3^rd April 2012.

Speaking at the awards last night, Adrian Cummins of the Restaurants Association of Ireland said

‘Since their inception, the Irish Restaurant Awards have cast a spotlight on Ireland’s hottest restaurants and chefs. They have become a byword for quality, class and achievement… The awards everyone wants to win. As a testament to their success, the entries have doubled since last year, with 5,000 nominations made for Ireland’sfavourite Restaurants, Chefs, Gastro Pubs, Hotel Restaurants and Local Food Heroes throughout the Country.

We celebrate the award winning cuisines and the great restaurateurs and chefs who have brought international recognition and accolades to the Irish restaurant scene.  We are the economic engine rooms in every town in Ireland, creating and maintaining much needed local employment.  Our industry has annual sales in excess of €2 billion and we employ 64,000 people.  In fact, we are the largest employer within the Irish Tourism Sector. And tonight, everyone is a winner’.

It was great to see  over 240 restaurateurs attend  the awards in the Ulster region this year., we look forward to seeing all of the Ulster County Winners in Dublin on the 14thMay 2012 where Regional and All Ireland winners will be announced’.

Nominations for the awards were made by readers of the Sunday Independent Life Magazine and members of the Restaurants Association of Ireland. All nominees are then assessed by Regional Judging panels, made up of Industry experts across the region.  Votes from the Consumer, Members of the Restaurants Association of Ireland and the Regional Judges are independently assessed by KPMG who give us our County Winner in each category.

All County winners will now compete for the Regional and All Ireland Title which will be announced at the Irish Restaurant Awards in the Burlington Hotel Dublin on Wednesday 14^th May 2012.www.irishrestaurantawards.com . 
There are 3 components to phase two of the process. Each element is independently assessed by KPMG.

1. Mystery Guest Visit (35%) This component of the awards is conducted by Prism Consulting headed by Hugo Arnold, independent food writer and consultant. (http://www.hugoarnold.com). All County Winners receive a mystery guest visit throughout the month of April.

2. National Awards Academy (55%) Our National Awards Academy is made up representatives from each of the regional judging panels and will meet in May to Judge the County Winners.

3. Menu Judging (10%) All County winners and the Dublin Shortlist in each category are asked to submit a copy of their food menu and wine list for judging.

COUNTY	CUSTOMER   SERVICE
CLARE	TOWN HALL   BISTRO
WATERFORD	ATHENAEUM   HOUSE
TIPPERARY	THE FAIRWAYS   BAR
LIMERICK	THE MUSTARD   SEED
KERRY	JACKS   COASTGUARD STATION
CORK	ISAACS   RESTAURANT
COUNTY	GASTROPUB -   SPONSORED BY FAUSTINO
CLARE	THE ROADSIDE   TAVERN
WATERFORD	JACK MEADES
TIPPERARY	LARKINS
LIMERICK	THE LOCK BAR
KERRY	SPILLANES BAR
CORK	THE WOODFORD
COUNTY	CASUAL DINING   - SPONSORED JOSEPH DROUHIN
CLARE	L'ARCO
WATERFORD	MCLEARY'S
TIPPERARY	CAFE HANS
LIMERICK	LA CUCINA
KERRY	SOL Y SOMBRA
CORK	NASH 19
COUNTY	HOTEL   RESTAURANT
CLARE	THE LONG ROOM   @ THE LODGE DOONBEG
CORK	LONGUEVILLE   HOUSE
KERRY	CELLAR ONE   RESTAURANT @ THE ROSS HOTEL
LIMERICK	THE OAKROOM   RESTAURANT @ ADARE MANOR
TIPPERARY	THE OLD   CONVENT
WATERFORD	THE MUNSTER   ROOM@ WATERFORD CASTLE
COUNTY	BEST CHEF -   SPONSORED BY TIPPERARY WATER
CLARE	WADE MURPHY	THE LODGE AT   DOONBEG
CORK	PAT KIELY	LES   GOURMANDISES
KERRY	NOEL ENRIGHT	THE CHART   HOUSE
LIMERICK	MARK DONOHUE	ADARE MANOR
TIPPERARY	DERMOT GANNON	THE OLD   CONVENT
WATERFORD	MICHAEL QUINN	WATERFORD   CASTLE
COUNTY	RESTAURANT-   SPONSORED BY SANTA RITA
CLARE	THE WILD   HONEY INN
CORK	LES   GOURMANDISES
KERRY	CHAPTER 40   RESTAURANT
LIMERICK	CORNSTORE   RESTAURANT
TIPPERARY	BROCKA ON THE   WATER
WATERFORD	O'BRIEN CHOP   HOUSE
MUNSTER WINE   EXPERIENCE	HAYFILED   MANOR, CO. CORK
MUNSTER KIDS   SIZE ME	THE STONE   CUTTERS KITCHEN, CO. CLARE

In Xanadu did Irishman...

In Xanadu did Irishman...

I reckon I could on and write a few lines of doggerel but in respect to the late John Lagan, I’ll put a halt to it now. Let’s get to the wine.

Xanadu, Margaret River, Chardonnay 2008, 14% abv, €20.00 Bubble Brothers.

Must say I like this wine and its story, a story that began with the arrival of Irish medical doctors, John and Eithne Lagan, in Australia. Some time later, in the late 1970s, they set up the Xanadu vineyard in the Margaret River area of Western Australia. You may read more, much more, of the Lagans and their children here.

The early years were tough but decades of success followed for the Lagans. Nowadays, Xanadu is owned by the Rathbone family who are very strong on environmental protection and sustainability in their wine-making. They make excellent wines here and this Chardonnay got 91 points from James Halliday. 

They also produce a “second” wine at Xanadu under the Next of Kin Label. Bubble Brothers  also sell this and, in the recent past, I have been very happy with their Semillon Sauvignon Blanc and the Cabernet Sauvignon. These are priced at about five or six euro less than the top label.

The Chardonnay has a great nose, bright and citrus-sy. In a flavoursome mouthful, the citrus leads the way with other exotic fruits figuring strongly in the mix. Close to creamy, it is really well balanced with a persistent fruity finish. All in all an excellent Chardonnay and yet another winner from a terrific wine area. Highly recommended.

Fantastic Riesling Event plus Slow Food Supper

Grain Store

The Riesling Revolution – a journey to the heart of this great grape variety

The Grain Store, at Ballymaloe, 7pm on Thursday 17th May 2012 €25

Joining us to present the evening are 3 winemakers from 3 of the great Riesling growing regions of the world:

‐ Tim Adams, Clare Valley, South Australia

‐ Carl Ehrhard, Rheingau, Germany

‐ Séverine Schlumberger, Domaine Schlumberger, Alsace, France

& chaired by John Wilson, wine writer, The Irish Times

This unique Riesling presentation is organised by Ballymaloe in association with John McDonnell, Wine Australia Ireland. The wines will be both from the visiting winemakers themselves, as well as a selection of other producer’s wines as well - so the visiting winemaker will be proudly flying the flag for their own region, tasting our way through the different styles of Riesling - dry, aged, off-dry and sweet.

The cost per person for the tasting is €25. Advance booking advised.

Immediately following the wine presentation & tasting, there is the option of staying on to enjoy a Slow Food Summer Supper plate of artisan produce from local food producers, fisherman and cheesemakers. This part is priced (separately to the wine event) at €35 and proceeds from this, will go to the East Cork Slow Food Educational Project.

Food and Drink Spotting Digest

My Food and Drink Spotting Digest

Getting great use here from Gimme the Recipe, the newly published book by Cork food blogger Sheila Kiely. The latest success was her Chicken Provencal (right) and that proved a treat at a dinner over the weekend. The book, a very practical one, especially for the busy mum (Sheila has six kids), is available at Eason’s and Waterstone’s.

Two great coffees going in the house at the moment. Badger and Dodo have come up trumps with their Tanzania Ngorongoro Blue. I got my pack at Bradley’s in North Main Street but I understand supplies are running out so you’ll have to hurry to get this well balanced coffee from the small farms under Mount Kilimanjaro.

Don’t believe I ever tasted a coffee from Thailand until the Thai Doit Chaang came in the post via the Connoisseur Coffee club of Robert Roberts. Another cracking cupful, smooth with excellent flavour.

While I was in Bradley’s for the coffee, I noticed another breakfast cereal: Superior Spelt Muesli from Tipperary’s Ballybrado Farm. I’m hooked, a terrific balance of tastes and flavours and organic to boot. Now to try their other products.

Many of us foodies are often inclined to run down supermarkets but not all of us, Gimme the Recipe author Sheila Kiely had praise galore for her local Supervalu (Ballincollig) at last week’s book launch.

And I have seen, at first hand, some very good local inputs at various Supervalu’s, the latest at Scally’s in Blackrock. Been sampling some of their in-house products recently and was delighted with the excellence. Two that really impressed were their sea-food chowder and the Shepherd’s Pie, really tasty and at a very good price.

Called in to see Paul Kieran at Bubble Brothers, just back from his packed Australia trip. Of course he sold me, a willing accomplice, a bottle of wine from Oz, a smashing Chardonnay from the Irish founded Xanadu winery in the Margaret River.


But I also ended up with a Japanese plum liqueur in a 5ml jar. It was 15% but I didn’t really become aware of the alcohol until I bit into the whole plum that had been in the jar for years. Like brandy! Phew. Think he’s still got some of them if you’d like to experiment!



Shorts:

Pot Roast with a difference: http://www.fastcompany.com/1685223/cannabis-catering-offers-marijuana-infused-haute-cuisine

Recipe for Provencal Tomato Sauce: http://www.blogsuculento.co.uk/?p=2333

On a light note, thanks to Eoin Lettice ‏ @blogscience http://www.communicatescience.eu/2012/03/on-lighter-note.html

Amuse Bouche

Nor were the passengers stinted on drink. There were 2,700 gallons of wine and 500 gallons of spirit for the captain’s table, as well as 7.000 gallons of beer and 1,000 of rum for the sailors’ grog. Nevertheless, the captain was under instructions to set his passengers ‘an example of sobriety and decorum, as he values the pleasure of the Court’.

From the Caliban Shore by Stephen Taylor.

Book Launch: Sheila’s Big Night

Sheila’s Big Night

Sheila Kiely (top) admitted to being a little nervous before her big night but she had many friends on hand to help launch her new cookery book entitled “Gimme The Recipe” at The Mill in Blarney last evening.

Sheila, a working mother of six (two sets of twins), wasn’t looking forward to the speechmaking in particular but she flew through it, thanking the crew at publishers at Mercier Press and extending many thanks also to her friends in the Irish Food Bloggers Association, on Facebook and on Twitter.

And a big thank you also to Sally McKenna (right) of the Bridgestone Guides whose food writing course at Ballymaloe put Sheila on the writing path. Ideas for the recipes came from all quarters, from jogging colleagues, from pals in the Lakewood Tennis Club, from friends and neighbours. Gimme the recipe!


The book was officially launched by Sally who paid Sheila a huge tribute when she said “she was a woman I could learn from”. That goes for most of us. A working mother of six, feeding them all, jogging, tennis, writing and, believe it not, she also did the photography for the book.

The book, as you might expect, is well organised and easy to use, practical. She knows the ropes, the compromises that have to be made within families, how to juggle the food likes and dislikes of the various members.

There are recipes for all kinds of occasions. From the time when something quick and tasty is required to the more formal dinner parties, even a section to help you through the Christmas meals.

“I hope my approach is practical not preachy. I am all for healthy eating but, as with everything in life, we all need to spoil ourselves sometimes – there is room for guilt at my table.” My kind of woman. My kind of book!

Available in Waterstone's and Eason’s, we have it a few days now and we have tried two of the recipes so far and the Chicken Soup and the Fish Pie (even without the parsnip!) have come up trumps. Some done, much more to do!

Impressive Lunch at Fresco Bistro

Click on image to enlarge

FRESCO BISTRO

Fresco Bistro is a bright spot, almost hidden away in the tress of lower UCC and by the impressive bulk of the Glucksman Gallery directly above. But a spot worth visiting, as I found out when I called there yesterday. You walk into the Glucksman as normal and then go downstairs. This takes you to the Bistro and its floor to ceiling views of the college lawns and more importantly to some classy food.

Brian Casey, one of the principals, had invited me out to sample the meals and boy was I glad I took him up on it. Brian made another good move when serving us with soup while we waited. It was a Lamb Harira Moroccan style hearty lamb soup with chick pea, coriander, lemon, mint and tender lamb pieces (€5.00).

Eating and drinking in it as they say around this city but still light, slightly spicy, moderately aromatic and those little chucks of lamb were certainly tender. A brilliant combination even if the temperatures outside were around the 20c mark.

Quite a choice of main courses as you can see from the site but there are also a number of daily specials, marked on the blackboard.

CL choose the Nicoise Salad Grilled marinated fresh ahi tuna, on organic mixed leaf salad, tossed in a homemade tomato dressing (€8.95). Just superb, everything done to perfection. The salad, so nicely dressed, had a nice crunchy bite, but always a pleasure never a chore. Fantastic dish, fantastic price.

And I could say the same about mine: Seafood Risotto Risotto Cooked in a melange of seafood, fresh asparagus and wild mushroom €9.95. The colourful rice was packed with little pieces of fish, prawns, salmon and white fish and that fresh asparagus was a tasty contributor to the overall pleasure. Great stuff.

The good things continued with the desserts, both under a fiver. I thoroughly enjoyed my Flourless Chocolate Cake, lighter than normal. And CL was very happy with her Apple and Blackberry Tart. No mistaking the apple: real chunks by comparison with that ghastly goo that you see used in some other restaurants.

While I had heard good things about Fresco Bistro over the past few months, I must say I was surprised by the excellence of the dishes and the very competitive pricing. The location too is lovely, especially if the sun shines (there is an outdoor section). But, believe me, the food is so good, it is a place you can visit in any weather!