The ring of Malin. Of forts and crabs and a chef that fed Mrs Thatcher!

The ring of Malin. Of forts and crabs, 

and a chef that fed Mrs Thatcher!

Donegal Diary - Day 2

Dunree

Quite often on holidays, I've been lucky with the weather. Today, I was privileged. The weather gods were at their collective kindest as I did the circle of the beautiful Inishowen Peninsula in the North East of Donegal.

Fish too played a major role today. Firstly at the SeaviewTavern  in Malin Head, the tavern found only because we took a wrong turn. 

Here the Head Chef was none other than Roland Heuston. During the Thatcher reign, Roland spent five years at the head of the House of Commons chefs and House of Commons chefs and later played a similar key role in Stormont. Must say his platter of local seafood (see pic) was divine as was the starter of Crab Bisque (€4.50)

The Seaview platter!

Proprietor Michael had time for a chat with all his lunchtime tables and he called twice to us. The food was class and so too were the staff in this excellent restaurant, well equipped inside, even if it has a corrugated roof.

Crab was also the final meal of the day as our hostess at our cottage had too much for her own needs and handed us a pot of them - and the hammer to crack them open. A bottle of Campo Viejo Reserva (2007) was put to good use as we tucked into the claws while sitting on a long stone seat facing the sun.

Mamore Gap

The sun had been with us also as we passed through beautiful Buncrana earlier in the day and then when we arrived at Fort Dunree that once guarded Lough Swilly against the French but is now  a military museum. Pity that it wasn't open until 1.00pm and quite a few customers were disappointed.

On the way to Malin Head, we passed through the spectacular Mamore Gap with great views out to the ocean. Strange offerings at a small collection of religious statues just below the pass, everything from socks to a toothbrush, even an Elvis Presley cigarette lighter. Don’t know the story there.

Malin drive

We had decided to do the Malin trip because of the possible change in the weather and we got some terrific views by following the Inishowen 100 signs. The head itself, with no facilities and the ugly remains of some old watch towers, wasn’t the greatest and we didn’t linger too long there. But the village below and its beaches, not to mention the Seaview, were fantastic.

Indeed, the lunch at the Seaview was the highlight of our trip down the eastern side, which overlooks Lough Foyle. Moville was another little town that we called to and here the people were making the best of the glorious weather, walking along the seaside paths and paddling in the pleasantly warm waters.

Grianan of Aileach

Soon we, almost without knowing it, ended up in Northern Ireland – the 40 mile per hour limit signs gave it away. But it was the briefest of moments and soon we were heading away from the Foyle Bridge towards Grianan of Aileach, our second fort of the day.

This was open. It is situated in a place called Burt, just off the Derry-Letterkenny Road. It is 800 feet above sea level and gives great views of the Foyle, Lough Swilly and the nearby countryside. It seems that there has been a fort on this site for about 1500 years but substantial restoration work was carried out in 1870. Today, the site is a National Monument and a tourist attraction and entrance is free.

Visit finished, we soon rejoined the main road and arrived in Downies an hour later to be surprised by the gift of crabs. Surprised and delighted. Another long day. Reckon tomorrow’s post could be much shorter – but you never know!
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500 kilometres to Donegal haven!

Donegal Diary

Day 1

Three o’clock had been the target arrival time at our cottage in the hills above Downies in County Donegal. And, after close to five hundred kilometres, we met our hostess bang on time. 

There had been a few interesting stops in between, one at Drumcliffe Churchyard, just north of Sligo, the burial place of William Butler Yeats under the shadow of Ben Bulben. Cast a cold eye on death.... But here too is a lovely cafe serving sweet pastries and Bewley’s Coffee and they also sell quite a few high quality souvenirs.

On then to a tweet-up with chef Zac Gallagher at the Leghowney Community Centre, our first stop in Donegal, where he is part of the regular Country Market every Saturday. James McCuddy is a main driver in the movement here – he has a great admiration for the way the local food movement has developed in Cork and hopes Donegal can learn from it. We had quite a chat before heading off for Downies and our three o’clock appointment.

Bridge to Fanad

This cottage is not in the middle of nowhere. It is at the end of nowhere but comes equipped with fantastic window seats, a box bed by the fire and a four poster bed upstairs and loads of other innovative touches. But is has all the modern gear needed for a comfortable holiday including Wi-Fi. Even a welcoming bottle of wine!

Sheephaven Bay

But that is not all. Being high above Downies it has fantastic views over Sheephaven Bay –just waiting now for the sun to go down. Actually, just after we had settled in we were driving again, this time taking the trip around the Rosguill peninsula, the one to the west of Fanad. It is the one we are on, small but beautiful.

Back from the drive, it was time to eat. Had nothing all day except a gorgeous Almond slice at the Drumcliffe Tea Rooms and a very tasty Goat Cheese Tart from Zac

Window seat at cottage

Down in Downies, also known as Downings, the beach was packed, with people and cars, just like Redbarn in the good old days. Had a walk along there to add edge to the appetite and then strolled over to the local hotel, only to be told the restaurant was booked up until 8.30.

No good for a starving Corkman but the receptionist cheered us up by telling us they were doing bar food. The service was very friendly but rushed and a little hit and miss - understaffed! On the other hand, the food was rather good.

Cottage window

Started with a Warm Duck Salad and then tried the Sirloin Special. The meat was class, the mashed potato, well it was mashed potato. CK’s Salmon was one of the best she’d had and the Pak choi went well with it. She also had a mound of the mash.

A bottle of Valpolicella completed the picture and now we are ensconced in the cottage, supping the hostess’s Merlot and waiting for the sunset. To see it at its best we’ll probably have to stumble up the hill by the garden and no doubt stumble down again!

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Australian Chardonnay and Bandon's WineGeese Event!

Lighter, fresher Chardonnay from Australia

During the 1990's Australian Chardonnay was one of the great recruiters for the ABC (Anything but Chardonnay) movement, based on our over oaked and over here style of Chardonnay.

However if there is one variety that has change dramatically over the last number of years from Australia, it's Chardonnay.

Cooler vineyard sites, more sensitive winemaking have contributed to a lighter, fresher style of Chardonnay from Down under.

Join Wine Australia's John Mc Donnell and Bernard Hickin, Jacob's Creek wine maker to discover this change (and be ready to hand back your ABC membership card!)

The Details

Venue: The Function Room at Fallon and Byrne, Exchequer Street, Dublin 2

Date & Time: WWednesday 19th June, 6.45pm - 8.30pm
Cost: 20 Euros per person for tasting and delicious nibbles.

To Book: Direct with our office on ireland@wineaustralia.com

WineGeese in Bandon!

On Thursday June 27th at 7.30 pm Barry O'Farrell of the Bandon Wine Club joins forces with Anthony Tindal of Tindal Wines for a Wine Geese Dinner in Chapel Steps Restaurant & Wine Bar, Bandon to give a brief history of the Irish connection with Bordeaux and a tasting of some well-known Wine Geese Wines:

Chateau Talbot

Chateau Lynch-Moussas

Chateau Phelan-Segur

Chateau Leoville-Barton

The evening includes a 5-course tasting menu presented by Chef Kevin O'Regan

Booking is essential. To book, please contact Chapel Steps Restaurant on +353 23 8852581 

Food and Drink Spotting

Food and Drink Spotting

Stop on the road west!  Manning’s Emporium.

When I head west to Kerry, particularly to the Kenmare area, I often take the long way over the spectacular Healy Pass.

A pit stop is usually needed and the number one call is to Manning’s Emporium in Ballylickey. Last week was no exception and it was a delight to again meet up with the always busy Andrew and Laura and also with founder Val who, handicapped by a hand injury, wasn't as busy as usual!

And what a spread they served up for an early lunch: charcuterie, local cheeses (including Crozier Blue, a favourite of mine), bread, olives, sundried tomatoes and a gorgeous Jalapeno jelly. And, once again, a pot of their superb loose leaf tea.

The previous Sunday, they had celebrated World Cherry Day in style and one of the highlights was the Lustau Amontillado with McCarthy's Kanturk amontillado black pudding. Got a sample of that black pudding and, boy, you’ve got to hand it to the butcher from Kanturk!

And, as usual, Manning’s will have more events for you to enjoy throughout the year. Stay in touch with the enterprising emporium here. 

Ballymaloe LitFest Returns!

The recent Ballymaloe Literary Festival of Food and Wine, which was the first ever Literary Festival in Ireland dedicated to the celebration of food and wine, will take place again in 2014. The dates of the 2014 Ballymaloe Literary Festival of Food and Wine are May 16-May 18.

Sally Bee’s Burger for The Mend!

Sally Bee’s cookbooks are among the most popular and well used in this house. Here she tells us how to make a healthy burger.

“A couple of weeks ago I appeared on Channel 4's What cooking.
I was asked to make a healthy burger for upcoming pop band 'The MEND". I used beef and Turkey mince to keep the fat content low and added dried cranberries for extra moisture and sweetness. This is a great one to get the kids cooking and teaches them how to enjoy a delicious 'treat' but still make it healthy.  View the video here: http://www.youtube.com/watch?v=lFMaDz2a-C0&feature=youtu.be”

And more on Sally Bee here http://us6.campaign-archive2.com/?u=03c2d19240be2816a97cd01da&id=134ee5bea2&e=c9b0744eb6

Shorts

Need more info on Albarino? Check this out.

via Iza Z. ‏@Spain_inIreland

35s

Worth listening to David Whelehan on @RiasBaixasWines and Albariño. Thanks David. @IrelandAMTV3 @Whelehanswines http://bit.ly/17oYjSe 

Vittorio Castellani

I pani del Mondo protagonisti con Chef Kumalé al Festival del Pane di Prato, sabato 8 e domenica 9 giugno www.festivaldelpanediprato.it

Breads of the world starring with Chef Kumalé Bread Festival, Saturday 8 and Sunday 9 June www.festivaldelpanediprato.it (Translated by Bing)

Smoked paprika goat's cheese bite at the Guggenheim Museum: http://www.foodspotting.com/reviews/3646379

Castle Hotel to Represent Cork at Restaurant Awards

Castle Hotel to Represent Cork at Restaurant Awards

B's Restaurant at the Castle Hotel

The boutique 4 * Castle Hotel, Macroom celebrated their success at the Munster Regional Irish

Awards, winning Best Customer Service in Cork, and will now go on to represent their county for

the national title of ‘Best Customer Service’ in Ireland.

The All-Island Santa Rita/LIFE Magazine Irish Restaurant Awards will take place on Monday, 10th June in The Burlington Hotel, Dublin, to name and fame the top restaurants in Ireland for 2013.

The night will see an expected crowd of up to 800 fellow restaurant owners, staff and industry

experts gather in The Burlington Hotel to celebrate their hard work and achievements in the run

up to the coveted Awards.

In the Best Customer Service category sponsored, The Castle Hotel Macroom will face competition in a pool of 32 county award winners from the whole island of Ireland.

Speaking of their involvement in the Awards, Hotelier and Owner Don Buckley said: “The Irish Restaurant Awards are renowned for recognising and rewarding achievement and excellence within the Restaurant and Hospitality industry. It is a lovely surprise and boost for management and staff. It will spur us on in continuing to exceed customer expectations after all customer is king ! Fingers crossed for The All Ireland on June 10th”.

Speaking of the upcoming Awards, Chief Executive of the Restaurants Association of Ireland Adrian Cummins said; “In their fifth year now, the Irish Restaurant Awards continue to go from strength to strength. Each year, the awards cast a spotlight on the brightest and best players on the Irish restaurant scene. The Irish Restaurant Awards are the awards everyone wants to win. This year the nominations went online for the first time and we got a spectacular response from the public- nominations doubled and we received 10,000 votes for Ireland’s favourite restaurants, chefs, gastro pubs, hotel restaurants and customer service experience.

“We celebrate the award winning cuisines and the great restaurateurs and chefs who are constantly bringing international recognition and accolades to the Irish restaurant scene. Restaurateurs are entrepreneurs, and that is reflected in the fact that the restaurant sector is the biggest employer within the hospitality industry. We provide employment to 64,000 people and the industry has annual sales in excess of €2 billion; on the night, everyone is a winner.”

The All-Ireland and Industry Category Winners will be announced at the All-Ireland event on 10

th June, 2013. Tickets are priced at €130 for the All-Ireland Event, with discounts for group bookings,

and can be bought directly from the Restaurants Association of Ireland on +353 (01) 677 9901 or

awards@rai.ie

Bunnyconnellan’s a must visit

Bunnyconnellan’s a must visit

If you don’t get to visit Bunnyconnellan’s during this fine spell, be sure and treat yourself at some stage during the summer. It is a terrific visit and you’ll have great views as you dine, over across the mouth of Cork Harbour to the lighthouse at Roche’s Point. But, even if the weather is not clear, you’ll still enjoy some serious food in this iconic Cork restaurant.

Shredded beef

I was there last Wednesday evening and, believe it or not, it was showing 22 degrees at 7.00pm as we sat down to eat. By the way, if you really want a window seat, be sure and book ahead. 

Brie

I got the “job” of picking the wine and reckon I’ll get to keep it (the job, that is!) as the Chateau Belingard Cote de Bergerac Blanc, a great blend, fresh on the palate, went down a treat. I think Karwig Wines carry it if you’d like to try a bottle a home.

Bass

Bunny’s was busy, had been busy all day, but service was fine and soon the starters appeared. The Golden Fried Brie, the Fish Cake and my Marinated Shredded Beef Roll all went down well. Quite a choice here and we ate mainly from the specials. 

Brill

Two of the party picked the Pan Fried Fillet of Brill on Red Lentil Ragu with asparagus and honey roast parsnips (22.90). For me, it was the Pan Fried Sea Bass on Lyonnais potato roasted with tuna and marjoram (21.90). After that round, it was another unanimous vote of confidence for the chef.

One fell out of contention before the final hurdle and the two of us remaining each went for the scrumptious Eton Mess (6.00).

Mentioned Bunny’s to two people during a trip to Beara and Kenmare last weekend and both had fond memories of the place. One, who had lived in Cork in the 70s, was thrilled to hear it was still going strong as he had been a regular there. A much younger lady told me it was their favourite destination when they were giving school a skip

Cullen Wines at Cafe Paradiso

Cullen Wines at Cafe Paradiso

Ger (Paradiso) and Emma in great form.

Tuesday’s coming together of Cullen’s biodynamic wines from Australia’s Margaret River and the renowned quality cooking of Cafe Paradiso, looked, on paper, like a match made in food heaven. You won’t be surprised to learn that it lived up to that billing.

This multi-course meal, part of the Wine Geese series, was one highlight after another. I really lapped up the Baby Carrots with the buttermilk yoghurt and the roast kombu. And then another highlight: grilled asparagus with miso beurre blanc and nori gomasio, matched with the 2010 “Mangan Vineyard” Margaret River Sauvignon Blanc – Semillon.

Nettle-lemon sorbet.

The last of the whites was the superb 2010 “Kevin John” Margaret River Chardonnay and that went so well with the sublime Toonsbridge buffalo mozzarella with beetroot, pickled fennel, roast grapes and dukkah.

Emma Cullen, from the Western Australian vineyard family, was with us  and she was proud to say that the Kevin John, named after her grandfather, had sold out in the UK. It is a complex elegant wine which has spent nine months in new oak. If you hurry, you might get some (along with more of the Cullen wines in Bradley’s, North Main Street).

On then to the substantial and delicious Aubergine involtini with a pistachio-lemon salsa, potato and broad beans, paired with the 2010 Margaret River Red, “an incredibly popular wine”.

Chocolate and Cherries followed, enjoyed with the 2010 “Mangan Vineyard” Margaret River Merlot-Petit Verdot-Malbec. “This is a very interesting blend,” said Emma. “and has a bit of a cult following. Try it with roast duck, it is incredible! It has not seen oak. It was a terrific vintage and the fruit was so great, it didn’t need the oak!”

And we finished with that superb Crozier blue cheese (with celery and dates) and matched with the big red, the 2010 “Dian Madeline” Margaret Rover. Diana was Emma’s grandmother. This last wine also benefitted from the incredible vintage of that year. “It is very much a Bordelaise style, the cream of the crop.”

Cullen Wines, now in its 42^nd year is, since 2004, certified A Grade Biodynamic by the BFA of Australia. “Put simply, biodynamic viticulture is a philosophy combining the maintenance of sustainable soil fertility and the recognition of the link between plant growth and the rhythms of the cosmos. It is a method of farming that treats the vineyard as a living system, which interacts with the environment to build a healthy living soil that helps to nourish the vines and general environment.”

Emma is a big fan. “The results have been incredible. All bug related problems are gone. We have better water retention. The quality of the fruit is absolutely flawless...and there is an extra life and vibrancy in the wine”.

If you’d like to read more of the fascinating details, including the famous cow horns filled with cow manure and planted in the fields, then go direct to the Cullen website here 

Cullen Wines are distributed in Ireland by Liberty Wines. 

So a big big thanks to Emma, to Gerry Gunnigan of Liberty, to Ger and to all the staff (especially to chef Mark) at Paradiso for a stunning mix of excellent food and top class wine.

Food and Drink Spotting

Food and Drink Spotting

The Long Table

Cloughjordan House, in association with Glenisk, The Gathering and Tipperary Food Producers, are holding a Long table dinner on Saturday the 29th June at 7.30 to celebrate authentic Irish food with a chance (for those who wish) to partake in the afternoon in the preparation for the evening long table banquet in the Cookery School of Cloughjordan house on Friday and Saturday.

A night with a difference with a chance to enjoy the fruits of your labours at the Long Table style that allows the chance to meet new people: gents be prepared to be moved 2 seats along after each course.

Listen to the delectable Susannah de Wrixon sing some of the old classics from the 60s and 70s relaxing in the gardens around the famous Cloughjordan House patio heaters: (old wheelbarrows filled with wood fires)

Enjoy the art exhibition in the Ballroom of two renowned local artists Jenny Fox  and Siobhan Leonard.  

Doneraile Farmers' Market

With the newest addition of doll house designs Ireland we are really opening up our market to some wonderful high end crafts which includes Irish Oak and Rope and the fabulous locally grown plants and herbs of Little Acre certainly brighten up the Sunday atmosphere. Add to that a range of IRISH products made in local Kitchens ( yes they are all HSE approved)

Throw in The courtyard tea rooms for that spot of light lunch and producers who are not only proud of their products but are constantly honing their skills and you have a really different Farmers Market set in the truly lovely Doneraile Park with beautiful walks, a play ground and wild life. Can’t think of a better way to spend a Sunday. Come join us and see for yourself. Next market June 2nd 11 am - 3pm

Treyvaud's

Today is the start of a huge week for me. This Thursday is an absolute honour for me to have been asked to do a reading from my book, The Hooker in the Lobby, at The Listowel Writers week and then on Saturday, I'll be sitting on the couch with Brendan O'Connor on The Saturday Night Show. This has all happened because of all the interaction that YOU GUYS have had with us on Facebook, Twitter and YouTube over the last few years. I owe you all big time!!!!

To celebrate me being on with Brendan O'Connor this Saturday, I am running a 'Pre Saturday Night Show Special'. Our Early Bird menu offers 2 or 3 courses for €25 & €29, but for this one night only, I am going to include a FREE bottle of House Wine per couple too. You just have to be in and ordered before 6.30pm. If you decide to eat off our A La Carte Dinner Menu, then I will take 10% off your food bill & throw in the wine. It means you can be fed and wined and back home with the feet up to watch Treyvaud in action. If you want to come in as a bigger table, it's still one bottle of House wine free per two people!!! (ie, table of 6 gets 3 free bottles!!!)

This is a limited availability and its first come first served!! Call us on 064 66 33062 and make sure to quote the 'Pre Saturday Night Show Special' when making your booking!!! (if you are not in and ordered before 6.30, it doesn't count. No matter who you are!!!)

L'Atitude 51

For the second year in a row L’Atitude 51 will be welcoming all participants in the Cork City Marathon and their supporters for some free canapés and pizza from 11 am till 3 pm on Monday 3rd June.

Avail of our Special Offer running (excuse the pun ;-) on Saturday and Monday:

- a glass of our house white or red wine with a platter of 3 cheeses or 3 charcuterie for €10.50 from 12 to 4 pm
- Coffee or tea and a brioche or croissant (with jam and butter) for €3.50 from opening time...

We will open early to accommodate supporters and runners. Remember we are right next to the City Hall, so come and say hello when you pick up your registration pack or after the race on Monday.

We hope you all are ready for the BIG DAY and we wish you a great race and obviously the perfect weather!!!

Blas Awards 2013

Friday is the early bird deadline for the Blas na hEireann, Irish Food Awards 2013

These National Irish Food Awards celebrate and reward the very best tasting Irish food and drink products, and the passionate, driven producers who make it.   This year we are offering entrants an opportunity to avail of the same rate as 2012, €35 per entry if entered before 31st of May. Any entries received after this date and up until 15th July will be at a charge of € http://www.irishfoodawards.com/news.asp?id=542

Via Facebook Ballinacurra House

Ballinacurra House Kinsale – Open House Wedding Fair & Cookery Demonstration

Ballinacurra House Kinsale, won the best “Exclusive Wedding Venue of Year Award”, in the annual Weddings Online Awards 2013 – and to mark the occasion, will be holding an Open House Wedding Fair on Sat & Sun June 8 & 9. 

The Open Days will introduce the culinary talents of newly appointed Award Winning Head Chef David Rice – who will also present Cookery Demonstrations at 1pm & 3pm Daily
David worked as a senior chef at Dublin’s Michelin star restaurant Chapter One and also won Best Chef in Limerick at the Restaurant Association of Ireland awards 2010.

Shorts

VisitCorkCounty ‏@VisitCorkCounty

Spread the word: Sunday Market in Kilcrohane 11am to 1pm taking place weekly until September http://fb.me/2762xoEJH 

Santiago coffee sale plus  Winners of World Barista Championship 2013 http://us2.campaign-archive2.com/?u=ef2c98e288df1ed0703c12070&id=0ae9d8cb8b&e=5793c285b5

Seafood & Shanty Ballycotton

If you were wondering what to do before and after the Seafood & Shanty Ballycotton activities check out this website for more details of what Ballycotton has to offer!

http://ballycotton.ie/home.html

Fáilte Ireland ‏@Failte_Ireland

2013 Food champions sought, nominations open Tuesday 4 June, and must be received on or before noon on Friday 14 June http://bit.ly/12bXYRM 

Flemings Restaurant

It is time to book your Summer BBQ with colleagues from work - Give us a call to discuss the menus that suit you! 021 482 1621...Our Terrace Awaits!

The ever popular Farmgate

The Farmgate

The Farmgate, the ever popular Cork restaurant, so well situated in the English Market, was the venue for lunch last Friday. A splendid venue and a splendid lunch!

Patrons were queuing to get in – order and sit in the balcony on right, sit and order in the dining room to the left – but no problem to Rebecca and Mirco and the other staff as they calmly directed customers to their seats and their meals to the tables.

The food is sourced locally. And so too is much of the drink. You can, of course, buy wines (European only) by the glass, carafe and bottle (at a good price) but nowadays you also have the opportunity of sipping a local beer such as 8 Degrees or Dungarvan. On the day, I went for a cider, a very nice one too by Longueville House (in Mallow).

The starter also came from North Cork: the Old Millbank Organic Smoked Salmon (always excellent) with a mixed leaf salad and dill crème fraiche. Before that we had been nibbling some gorgeous breads.

On then to the mains. My pick here was the Savoury Tart of the Day: Mushrooms with Crozier Blue (the sheep’s cheese by the same people that make Cashel Blue), served with salad leaves, potato salad, butter beans, and jacket potatoes. Quite a plateful, full of quality ingredients, all for €12.50.

The other mains, Catch of the Day, was also delicious. This was the Grilled Plaice with tomato salsa, gratin potatoes and a gorgeous side dish of cabbage and peas (Gorgeous? Yes!).  This pair of happy campers skipped the dessert but did enjoy two excellent coffees.

So what is it about the Farmgate, still drawing in lines of customers? I think this paragraph from their website is key to the success: Farmgate Café only uses beef, lamb, chicken, eggs and vegetables produced in Ireland. We place great value on the high quality production systems of our trusted suppliers. We also support organic production where possible. We work closely therefore, with Market traders and local producers to bring tasty, affordable and nourishing food to the table.

And there is more, encouraging stuff, on their policy here 

Amuse Bouche

Another first-class passenger, George A. Kessler – a legendary wine merchant from New York- carried with him $2 million in stocks. In 1902, according to author Kolleen M. Guy in When Champagne Became French, Kessler, “Moet and Chandon’s agent in the United States, created an enormous stir in both the American and European press when he managed to substitute a bottle of his firm’s champagne for a bottle of German sparkling wine at the highly publicized launching of the German emperor’s new yacht, the Meteor, in New York.” Thus began the tradition of christening ships with champagne. Four years later, “with touching concern for human suffering,” he donated an entire boxcar of champagne to those affected by the San Francisco earthquake.

From the Day the World was Shocked by John Prostasio.  (The Lusitania disaster and its influence on the course of World War 1.)

Food from the Wood

Woodland Walk and a Little Foraging

 A walk in the woods will never again have quite the same meaning after Saturday’s outing to Marlogue (near Cobh). It started off innocently enough, just the two of us and the dog and, maybe, an eye for Wild Garlic. But it ended up being a long day, though with very pleasant meal at its end.

Marlogue is unusual (a bit like Curraghbinny) in that you get some of Cork Harbour along with the walks through the trees. No sign of the elusive garlic though as we got into it. Then we walked off the main path and followed one down to the shore.

To see more pics from Marlogue
click here

A couple were paddling their canoes along the shallows and a forager was bent in concentration near the water’s edge. We went in his direction and exchanged a few words and he confirmed that he was collecting periwinkles, gathering them with his gloved hand into a five litre container. He must have been out all morning as, a few hundred yards up the beach, we saw his net sack loaded with the periwinkles, must have been ten kilo or more in it.

Didn’t expect to find any garlic on the shore but did come across a whole line of Sea Spinach or Beet (see photo below) growing strongly where the stones and pebbles met the area of grass and weeds that edged the wood.

Resumed the walk in the woods then but no joy, especially where the conifers grew as there was virtually nothing growing under them. Higher up the slopes, on the way back to the car park, where deciduous trees dominated, there was more by way of undergrowth and a few false alarms!

So, when I spotted some more white flowers somewhat off the track, I wasn't that keen but decided to make the check. This time my luck was in, though the Garlic hardly covered a square yard. Still plenty there for our purpose which was to make the pesto detailed in Wild Food, a recent book by Biddy White Lennon and Evan Doyle.

Back home, there was foraging of a different type to be done. A run to the local Supervalu and Aldi failed to find the pine nuts required but a slightly longer spin to Dunne’s in Ballyvolane was successful. On the way, a decision was made to also make the Wild Garlic, Leek and Potato Bake. The only snag was the book was at home – still the memory worked fairly well. We had all the ingredients and were ready for action.

All worked out well. The Pesto, one “with attitude” as the authors say, is excellent but the Bake, more like a Gratin really, is a really splendid dish and used in Doyle’s restaurant The Strawberry Tree. We used it with some John Dory. The book suggests using it with the “Sunday roast chicken, or as the first touch of spring to the last of the winter spuds or a great TV snack, when you have the munchies...”

Hey Pesto!

 The book is a 2013 publication and on sale. Check out O'Brien Press or if you forage in your local bookshop, you’re likely to find a copy. Then off to the woods with you!

To see more pics from this "trek", please click here

The Wild Garlic Bake, essentially layers of potato, leek and wild garlic.

Brendan is back with Gallo & Galetti

Gallo & Galetti

Brendan Cashman, Cork’s award winning chef, is back in business. His new venture is in Wilton and is an Italian restaurant called Gallo & Galetti. It is on the main road, opposite the Cork University Hospital, between the Shopping Centre and the Topaz.

The first thing that struck me on last week’s visit was the big team available to service the customers. And it seems a well drilled team as service was friendly and efficient.

I started off with the Finocchhio and Arancia Salad (Shaved fennel and orange salad with extra virgin olive oil and rocket). A lovely light starter. CL’s Antipasto was also delicious: Semi-dried tomatoes and roast marinated sweet red peppers. Hers cost €3.50 while mine came to €7.50.

Quite a few pizzas and pastas to choose from as you’d expect and these are also available on the lunch menu. My pick was the Penne all’arrabbiata & Pollo (Sautéed chicken with roast garlic, tomato, chilli basil and cream). Chicken was plentiful (the spice was moderate) and good value at €14.00.

Had seen somewhere that this was known as the “angry sauce”, so I went checking, at least as far as Wikipedia, and here I was informed: Arrabbiata sauce, or sugo all'arrabbiata in Italian, is a spicy sauce for pasta made from garlic, tomatoes, and red chilli peppers cooked in olive oil. "Arrabbiata" literally means "angry" in Italian, and the name of the sauce is due to the heat of the chilli peppers.

Meat and fish dishes feature more strongly in the evening menu and CL’s pick was the Pan Roast Chicken and Tuscan ratatouille (16.95). No translation problems here. Just a simple dish yet a superb one.

Not too many desserts listed but all were tempting, even the smaller ones such as the Affogato and the Coffee and chocolate truffles. But no small one for me! Just had to try the Tiramisu. Not too sure which of the many recipes was used here – Brendan himself was off duty on the night – but it was a sweet square of sinfulness with a good input of coffee.

Speaking of coffee, we did finish off with a couple of cups. Green Bean is the supplier here and the coffee was excellent. So too was the wine: an organic Chardonnay from Spanish producer Senorio de Ayud (€20.00 a bottle).  We knew it would be good as we had enjoyed it a few weeks back at the Douglas Tea Rooms.