Afternoon of food, fun and Hope

Afternoon of food, fun and Hope.

We enjoyed ourselves at Ballyseedy (Cobh Cross) yesterday as part one of the Hope Foundation's Eat4StreetKids ended on an enjoyable note. Amateur cooks of all ages brought their sugar and spice dishes - mainly sugar! - to the Bakestone Cafe where judges Lilly Higgins, Joe McNamee, Ali Honour, Gautham Iyers and Christine Girault had the tough (?) task of picking a winner.

While they were deciding, we were royally entertained by a lady originally from the southside of Chicago, Karen Underwood. Karen was delighted to help out and indeed put in a tremendous session.

Then came the judges’ decisions and there were quite a few prizes awarded. But really, all entrants were winners on the day, all willing to put in the effort, just like Karen Underwood and the judges themselves, to help out the underprivileged kids of Kolkata (formerly Calcutta).

We all got a chance to sample the food and must admit that my favourite was the Donkey’s Wedding Cake! Quite an afternoon and indeed, I was a winner myself, picking up a hamper of the famous Clonakilty Black Pudding in the raffle.  I think the only thing I missed out on was the bouncy castle!

The fund-raising for the Kolkata kids goes on and the focus this month switches to participating local restaurants and their customers. There are a number of options for both. One suggests either the customer or the restaurant adding fifty cent for Hope to the bill and another suggests the customer posts a picture of a dish to Twitter or Facebook and the restaurant pays the fifty cent.

Check it all out here or contact organiser Maggie Hogan at maggie@hopefoundation.ie or 021 4292990

Sage: a restaurant with personality!

I left my city house on Thursday evening and 12 miles later I was in Sage.....

Sage: a restaurant with personality!

I’m sitting in a restaurant reading the back label on a beer bottle, telling me this beer's got personality. I'm reminded of our former football manager Giovanni Trapattoni and his frequent use of the word, sometimes in relation to a particular player, sometimes when talking about the group.

And then I think about this restaurant and its personality. And the players here? Who are they? Basically, they are the 12 mile producers, for this is Sage in Midleton, the home of the 12 mile menu.

The local producers are pictured on the walls and on the Sage website. Lovely relaxed photos: the butcher on his bike (not straying too far from the support of the wall), the Conroys with their Woodside farm pig and the broad smile of Olive from Castlemary Goats and more.

And if these are the players, then chief patron Kevin Aherne is surely the “manager”. He has brought them all together in a top class “group” that is now more than the sum of its parts. In a week when a small restaurant in a Basque village is named as the best steakhouse in the world, there is no reason to think that Sage is less than a contender in any championship, home or away. Indeed, this week too Kevin has been named as Best Chef in Cork in the RAI Awards.

It is early (6.15pm) on a Thursday night and Sage is almost full, local and international visitors among the customers, as we study the menu. Lunch is when you get the pure 12 mile menu but the local produce permeates all Sage menus and is also seen in their adjoining Greenroom (open all day).

No surprise then that we picked the shared “A taste of 12 mile sharing board for 2” (€22.00) as our starter. They had two of everything on the board, so no fighting! Enjoyed it all including the compressed Chicken, the Beef Fillet carpaccio, the pig's cheek, the Sage Black pudding, the goat’s cheese, pickled vegetables, chorizo, monkfish, and more.

The specials board was one of the first things I checked as I came in and decided, more or less immediately, to have the Woodside Farm Pork Shoulder as my mains. It turned out to be a super dish, superbly presented.

It came with honey glazed veg, cream mash, Sage gravy and the most delightful Spring broccoli. Our other mains, another excellent plateful, was Hake, landed in Ballycotton, and served with Mussels, spinach potato, celeriac and a delicious bacon cream.

Oh, by the way, that beer too has personality, and much more besides. Indeed, brewers Blacks are on a winner with their Kinsale Pale Ale. Almost missed that list of local craft beers though, as it is at the back of the wine list!

And speaking of winners, thanks to Kevin and his staff, back and front (service was informative, calm and friendly, spot on), for another brilliant meal. For an hour or two last night Sage was the centre of our world. Well worth a detour, even a special journey.

Mussel Bites make a Tasty Tuesday Lunch!

Mussel Bites make a Tasty Tuesday Lunch!

The sun was out and about last Tuesday and the garden swing beckoned. And no problem about lunch as I had just arrived in from town with a pack of frozen Mussel Bites. Frozen. Yes, but no problem as these delicious bites can be cooked from frozen.

No need to wash or “beard” these beauties, all the way from Beara, and about 20 minutes later, with some leaves from the garden and sipping from a bottle of Rebel Red Ale by Franciscan Well, we were dining al fresco. Must say that the mussels, covered with multi-grain and garlic, were absolutely delicious and they went down very well with the ale.

With better days ahead, I’ll be sticking a few packs (€4.99 each)  of these in the freezer. They are very handy for a quick lunch and would also make a lovely starter or could even be served tapas style.

Beara Seafoods is a locally-based, family run company.  Its owner Ger Lynch is a fifth generation fisherman with thirty seven years experience in the cultivation and harvesting of mussels.  The mussels used in the product are locally grown on the Kenmare Bay, in SAC approved waters (Special Area of Conservation).  They are cultivated without the use of artificial feed or treatment of any sort and are packed with Atlantic goodness.  The Lynchs have taken a trusted family recipe and combined the two to create our delicious 100% Irish Mussel Bites. 

Helen Lynch told me that the succulent mussels are rolled in multi grain (rolled oats as well as a little rice and wheat) and real garlic is also added.  ”These Mussels Bites are healthy, low in fat and delicious too.  A 100g portion contains only 152 calories and 1.5g of fat; they are also packed with essential fish oils and protein.  What's more, they are very convenient for the modern family; suitable for baking, grilling or frying.  We recommend baking as it's a simple and healthy way of cooking.” 

“Our mussels have all the goodness of slow-food without the labour intensive preparation beforehand; a delicious, filling and healthy alternative to the more processed breaded products on the market.”  

Stockists:

Mussel Bites are available in over ten SuperValu branches throughout Munster and Beara Seafoods  intend to expand that list in the coming weeks.  Local (city-based) outlets include: 

Scally's SuperValu on the Mahon Road

Ryan's SuperValu, Glanmire and Grange

Downe's SuperValu, Ballincollig

Quish's SuperValu, Ballincollig

Bradley’s, North Main Street

Keohane Seafoods, Kinsale Road

For info: Contact Helen on 086 169 2816 or Ger on 086 384 5377.

Taste of the Week. A Woodside Farm Special!

Taste of the Week. A Woodside Farm Special!

If you are heading down to the weekly Mahon Point Farmers Market this Thursday, make a beeline to the Woodside Farm stall and treat yourself to our Taste of the Week.

Martin Conroy’s blackboard gives all the details: Free Range Saddleback Hog Roast, with caramelised Onion, Apple sauce, Ballymaloe relish, Mustard and salad, all contained (almost) in a lovely bap by Pana. The slow cooked meat comes with a guarantee:  All our meat comes from pigs born on our farm.

Martin and wife Noreen (and increasingly the younger members of the family) operate not just in Mahon but also in Douglas, Cobh and Midleton markets. Their products are on sale in the shop at the Ballymaloe Cookery School and you’ll also see them next month in the Big Shed in Ballymaloe during the LitFest.

“We breed pedigree Saddleback and Pedigree Gloucester Old Spot pigs.They live outdoors all of their lives where they root and forage, they sleep in movable arks on straw bedding.We don't feed our pigs commercial ration instead they are fed mainly rolled wheat and we also grow Kale and Swede Turnip.They are rotated onto fresh pasture regularly.”

You may well be familiar with his tasty pork and bacon products but this recently introduced hot dish is something special. “That’ll set you up for the day,” Martin called to me as I queued up last Thursday (it does get very busy as lunch-time  approaches).  He wasn't kidding. This wasn't just a lunch snack. Think dinner here! Massive and massively tasty. Very Highly Recommended.

Amuse Bouche

Ranty went to the calf and wished her well….and tied a rope about her neck… The animal stood legs outstretched and the veins on its neck...Ranty moved fast and…produced a blade...and made an incision. The beast gave its blood, the fluid draining into a piggin he held in the other hand, and when he had enough he handed the jar to Coyle...and made good the wound with thread.

He boiled the blood with oaten meal and they ate the blackened stew from cracked bowls and not a sound...but for the working of their jaws.

from Red Sky in Morning by Paul Lynch

Eating Bandon and Drinking Bordeaux

Good Food from Bandon and Good Wine from Bordeaux

Made a short visit to Bandon Farmers Market last Saturday. And every stallholder I called to said I was great to come out in the rain. But if you'ee not willing to go out in the rain in Ireland, you’re going to waste half your life.

Great to see some familiar faces like Shirley Kingston, the market co-ordinator, and some new ones as well. Of course, it’s all about the food and I was delighted when Nathan Wall of the Saddleback Pig Company in Baltimore showed me his new product: Sweet Black Bacon Smoked. He tells me it's proving very popular. We’ll have more on Nathan and his fantastic “black” rashers in the next week or so.

There was a terrific selection of organic vegetables available at one stand where the popular “Dutch” was in excellent form, not a bit cranky today he indicated. Tomatoes, chillies, sweet peppers, aubergines and onions caught the eye but we helped ourselves to carrots, some haricot vert, onions and the in-season Asparagus of course.

No shortage of bakers here and Heavens Cakes, well known in the English Market, had some sweet things on offer. Good too to see Dunmanway Baking Emporium with a stall here, including a baguette that we needed for the evening.

And another surprise was the stand manned, if that’s the word, by Toni. Jams, chutneys and pickles, and relishes of all types, including Red Currant Jelly, Rose Hip and Apple Jelly and Fruit  compote. She also sells her eggs, all at a very reasonable price.

The rain, by the way, was bad enough at times but there were clear spells as well and we took advantage of one of those to trot over to the quay and call in to see Ruth Healy in her fabulous food store and cafe at URRU. The warm cups of coffee and a massive ginger cookie were more than welcome.

Bandon is indeed well supplied with places to eat and, of course, things to eat. I had spotted the well stocked, well laid out butcher shop of Martin Carey on previous visits and made a point of calling this time.

This award winning store has a huge choice of meats but we went for the French trimmed lamb shanks, served up later that evening with market vegetables and a red wine gravy. The red wine, Chateau Lamothe Vincent, came from Bordeaux and not all of it went into the cooking!

The starter, a bruschetta using the baguette from the market, some Atlantic Sea Salt and a tomato salsa (all along the lines suggested by the Turkhead Delights cookbook), was excellent as was the dessert, a crumble with rhubarb (from the back garden) and orange. But mainly it was Bandon and Bordeaux. And I really couldn’t tell you if it was raining when I tucked into the lamb!

The Bord Bia Irish Farmers Market List.

Nash 19. The Twenty Fourteen Renaissance.

Nash 19. The Twenty Fourteen Renaissance

Frittata

Cheers!
Domaine Montmarrin (Fr.)
 Sauvignon Blanc 2012

Sometimes it is the big things. All this beautiful produce. Where does it come from? The answer is it’s local. How it is handled, cooked, presented? Brilliantly. And in the mix too are small things. Like those fresh-as-the-morning-dew salads. And that gorgeous creamy custard that comes with your fruit tart. Add them all together with a classy friendly service and you have Nash 19. Now add a remake from the sodden tatters of the floods and you have a new comfortable space in which all this happens. Bright and white, it is the Nash 19 Twenty Fourteen Renaissance!

After this display of determination, some things have changed but some remain the same. The must-try Producers’ Plate, a Taste of the Region, still tops the lunch menu, a menu that changes daily. Other favourites, like Ardsallagh Cheese and Jack McCarthy, get their share of the spotlight, all adding up to a terrific choice.

On Friday, McCarthy’s black pudding made an unusual appearance, as part of a Frittata with  caramelised apple and Brie. I did get a taster of this and it is lovely, highly recommended.

Delighted to also recommend my main course, the Mexican Chicken Warm Salad with Guacamole, tomato salsa and Horizon leaves. The Horizon Farm leaves also featured on our other mains: the Crab Cakes Warm Salad, another one to recommended.

And that smashing custard, a reminder of times past, featured in CL’s dessert, a beautifully done Mixer Berry and Apple Tart. My dessert, their famous Mille Feuille, may well have been misspelled on the menu but on the plate it was as delightful as ever. Glad that some things remain the same but glad too of the new bright surroundings, including that new ceiling window, in which the well loved Nash 19 operates. A bright future to all involved.

Wine from the isle of Margaux. And one from mainland Medoc.

Wine from the isle of Margaux.
And one from mainland Medoc.

Domaine de L’Ile Margaux, Bordeaux Superieur 2006, 13%, €24.00, Karwig Wines    

Amazing how your geography improves when you are interested in wine. Just found when checking up on this bottle that there is an island called Ile de Margaux in the Gironde estuary and it is opposite Chateau Margaux and, in addition, grows all the main grapes of the Medoc!

This charming wine is more complex than your normal Bordeaux AOC. Colour is garnet and the aromas are of the darker fruits with a hint of vanilla. Black and red fruits and some spice too on the palate. It has a refreshing acidity, tannins there for sure but not too obvious. It has quite a pleasing mouthfeel and a longish dry finish.

Traditionally made so you will find a deposit but this just emphasises its credentials. Superbly made and well balanced, this is Very Highly Recommended. Might well be hopping over to the island when in the area this summer.

La Paroisse Haut Medoc 2009, 13.5%, €22.35 Karwig Wine

The Cave Saint Seurin de Cadourne is hardly one of the best known producers in the Medoc but this well structured 2009 red, 50% Merlot and 50% Cabernet Sauvignon, is quite a wine.

You get a hint of what's to come from the welcoming red fruit aromas. It is really well balanced, with supple tannins, and a long finale. Hard to beat Bordeaux! From aroma to finish, this traditional elegant wine doesn't disappoint.

Don't worry if it hasn't a big chateau name attached. Don't worry either if you find a deposit in the bottom of the bottle. This is all natural as the wine hasn’t been treated. Very Highly Recommended.

Organic Wines at Karwig

Organic at Karwig Wines

On a recent visit to the Carrigaline HQ of Karwig Wines I was surprised by the amount of organic wines they had on sale. Here are a few that I enjoyed.

At Karwig in Carrigaline

Latué Clearly Organic Tempranillio 2011, vdt Castilla Spain, 13%, €11.75, Karwig Wines

Apparently, this wine is also sold under the Latué label but this Clearly Organic label, reinforced by a Bio collar, is selling better than its unadorned stablemate. It has a bright ruby red colour and has aromas of fruits, including blackberries. This 100 percent Tempranillo is quite pleasant, slightly spicy, with a good finish. A really decent organic wine at a good price and Highly Recommended.

Bourdic

Domaine Bourdic, Octandre 2009, Cotes de Thongue IGT, 13.5%, €13.42 Karwig Wines  

This very likeable red from the Languedoc (near Pezenas) is made from the eight red vines of the domaine. Each variety is vinified separately and blended after 12 months. Cabernet Sauvignon (39%), Cinsault (24) and Tempranillo (15) are the main contributors. The fruit is picked from vines “in the course of conversion to biologique”.

Colour is medium red and the soft subtle aromas are of red fruits. On the palate it is juicy and fruity, easy drinking, well balanced and with a good finish. Highly recommended.

Domaine Bourdic, Density 2010, Cotes de Thongue IGT, 12.5%, €15.29, Karwig Wines

No major complications with this white as just two varieties are used: Vermentino and Roussanne. Colour is a sandy gold (micro bubbles cling to the glass) and the aromas are also rich. The initial contact on the palate is fairly complex, even hints of sweetness, followed by a long and dry finish. Takes a bit of getting used to but Highly Recommended. Maybe I'm a bit biased as I do like these two grape varieties.

Taste of the Week: Star of the Dão. Flor de Viseu.

A Star of the Dão. Flor de Viseu.

Flor de Viseu, Selection Branco 2012, Dão (Portugal), 12.5%, €12.99/13.99 Wine Alliance Stockists.

Must admit I know very little about Encruzado, Cerceal Branco and Malvasia Fina, three Portuguese grapes. What I do know now is when you skillfully blend the three, as has been done here, you’ll have a lovely crispy zesty white wine in your hands, a Very Highly Recommended one. This is so good, I have no hesitation whatsoever in adding it to my (rather skimpy) 2014 recommendations.

Colour may well be a bit on the pale side but the aromas are inviting. And, once you have it on the palate, you'll know you have a good thing. Fruitiness and freshness combine, reaching all parts and then you have a gorgeous lingering finish.

They recommend serving it at 8 degrees centigrade. Advice worth taking. Certainly, don’t serve it at anything under it or you'll risk losing some of those beautiful flavours.

English Market + 2 New Cookbooks

English Market + 2 New Cookbooks = 2 Excellent Meals

Been busy with two new cookbooks this weekend: The Buenvino Cookbook and Turkhead Culinary Delights. The former, recently launched in Ballymaloe Cookery School, is by Jeannie and Sam Chesterton, while the latter is by Alain and Edel Wille and is subtitled A West Cork Indulgence.

As it turns out, the West Cork one is the more international containing recipes from Indonesian, Japanese, French, Italian, Dutch, Belgian, British and Irish kitchens and the latter is based on recipes from a finca (farmhouse) in Spain, in Andalusia.  Luckily enough - and it is a sign of the times - most of the ingredients can be obtained locally.

Indeed, I got most of them in the English Market on Friday morning: Quails eggs from O’Sullivan Poultry, Arbutus Sourdough, Serrano (Iberico would have been better) and a chunk of Jack McCarthy’s French Style black pudding from On The Pig's Back, salmon and mussels from O'Connell's, Chicken fillets from The Chicken Inn, seaweed and organic salads (and the Turkhead book) from Fresh from West Cork, and so on.

Garlic Buttered Mussels from Turkhead (French Kitchen)

Quails Eggs on Black Pudding from Buenvino
Used Jack McCarthy's black pudding instead of the Burgos and Serrano instead of Iberico,
all on toasted Arbutus sourdough.

Romeria Chicken from Buenvino
Chicken breasts, turmeric, white sesame seeds, parsley or coriander.
May be served hot or cold.

Dutch Appleflappen from Turkhead.

Mussels with (Saffron and) Spinach by Buenvino.
Forgot the Saffron but this is one of the best mussel dishes I've ever had.

Edel's Salmon Oven Dish from Turkhead (Irish Kitchen)
Salmon, Dijon Mustard, Tomatoes, Olive Oil, Salt & Pepper, Cranberries, Raisins, Rice, Dried Seaweed.
A superb main course.

The Books

Turkhead Culinary Delights (A West Cork Indulgence) is by Alain Wille and Edel Wille. You can get all the details on this book here, even an APP that will help make out your shopping list for the recipes. I got my copy at the Fresh from West Cork stall in the English Market and you may also download a copy at iTunes Book Store for only €1.99 on this link.

The Buenvino Cookbook (Recipes from our farmhouse in Spain) by Jeannie and Sam Chesteron is a much larger book and has a more traditional layout. It was launched recently (details here) in the Ballymaloe Cookery School and is available in the shop there. It is also available on Amazon   for £20.00 and less.

Both are quite practical and it looks as we will be using them regularly, a sign that they have passed the first test! Highly Recommended.

Amuse Bouche

They saw a man starving, so they began sending monthly food packages via UPS. There was an elaborate roast, capped with a spiked crown and wreathed in red roses. There were deliveries of salmon, tuna, chocolate cakes with thick icing, sponge cakes, pastries, fruits, and nuts. These provisions roused Carter’s long-dormant olfactory senses and satisfied a long-forgotten hunger. The moist meats and feathery cakes also had a powerful tactile dimension. Just holding a piece of roast or a slice of sponge cake, for Carter, was a balm on calloused fingers.

From Hurricane, The life of Rubin Carter fighter, by James S. Hircsh.

Franciscan Well Easter Beer Festival

Franciscan Well Easter Beer Festival

Made an early visit to the Franciscan Well Beer Festival this Saturday afternoon and took my chance to sample some of the newer brews before the crowds started to roll in on this sunny day.

Last year, the Lynch brothers from Mayfield’s Cotton Ball were on the outside of the ring; this time, Eoin and Humphrey were serving their own beers including their latest. This is called Indian Summer and is quite a lovely drink for the days ahead, a mix of lager ingredients and an ale yeast.

Not to be outdone, the now well established Eight Degrees also had new one on offer, the Full Irish, a strong 100 per cent Irish Malt ale. I've had a sneak preview of the publicity shots for this one. X is the letter that springs to mind! Think Full Monty!

Blacks of Kinsale were promising a surprise for later in the afternoon when a special set-up will allow them to add fresh hops (a new one called Equinox) at the very last moment to Kinsale Pale Ale. Can't get fresher than that. Try that and don’t forget to sample their Beoir #1

Beers from new Connemara brewery available at Bradley's, North Main Street, Cork.

Great to meet up with Jamie from White Gypsy and his innovative beers. Tried his lovely refreshing Wheat beer, the beer you need after walking round, Bavarian in style but Irish “engineered”. The 5.2% Pilsner isn't half bad either. White Gypsy are growing their own hops this year and are also hoping that more and more restaurants will offer a craft beer as an alternative to wine.

The gregarious Mountain Man was another brewer I had not met before and he explained that his Hairy Goat was an English Style IPA with a lowish ABV. Nothing low though about the ABV of its American cousin, the 7.5% Crazy Horse. Well worth a try.

Micro-breweries just keep popping up around the country and next up was JJ's from County Limerick. This was their first outing and the 4.8% Pils lager promised much, especially as this is their very first beer.

aAnd another newcomer, the 9 White Deer Brewery from Ballyvourney, was also making its debut. Gordon Lucey tells me their hops, including Amarillo, Cascade and Fast Gold, comes from all over the world but the "mystical" water is local as is the yeast. This will soon be on sale in 500ml bottles and watch out for other beers, including a stout.

Nice to chat with Caroline of Eight Degrees and also with Claire from Dungarvan Brewing Company. I always enjoy the Dungarvan beers and tried a couple this time: their wheat beer and their Comeragh Challenge Irish Bitter. Had a preference for the former but isn't that what craft beer is all about. Great to have the choice. Long may the craft revolution continue!

The Franciscan Well Festival continues until late this Saturday evening and is on again tomorrow Sunday with soakage provided by the on site pizza maker! Enjoy.