Longueville House Lunch. Award Winning Cider and Apple Brandy

Longueville House Lunch

Award Winning Cider and Apple Brandy

It is a big country house. And the fire is on. Not just to warm the building and its hosts and guests. But to cook your lunch. Don't worry, that big haunch of lamb will be ready in time. Welcome to Longueville House.

What's for lunch?

The welcome begins at the front door where an engaging posse of rascally dogs, all well behaved, snuggle up to their visitors. Once indoors, you are warmly welcomed by Aisling and William O’Callaghan. Their house, the central block of which was built about 1720, stands in a 500 acre wooded estate, and on a rise over the Blackwater Valley.

Lamb roasting, slowly

Sunday lunch here is a legendary leisurely affair, the rush of the 21st century left behind when you turn off the Mallow-Killarney Road. It is highlight after highlight in the relaxed dining rooms.

The first thing that catches your eye is the Appetiser Buffet. Could be a rush here! But, no. All is well organised. The staff organise the flow and there is never anything approaching a queue, just a line of five or six, moving smoothly along and getting any information they need from the helpful staff at the buffet.

One selection of starters

The buffet can change from time to time of course. Here is last Sunday's selection: House patés, House smoked fish, Longueville Pork Sausage in puff pastry, Egg mayonnaise, Potato salad with Garden herbs, Seasonal salads and pulses, Garden leaves, Garden fruit chutney, Homemade mayonnaise, Herb infused vinaigrette, various breads. Take your pick!

The main course is served at your table and the lamb was the number one pick, certainly at our table! Think I’ll just give you the choices as listed:

Leg of Longueville lamb cooked over an open oakwood fire, sausage of braised shoulder, garden thyme sauce.

Pan fried fillet of Cod, Longueville House cider, tomato and chervil velouté sauce.

Garden Pumpkin pithivier, baby garden vegetables, sorrel pesto.

Lamb

 The lamb, accompanied by a selection of vegetables and potatoes from the garden, was superb, full of flavour from “lands as beautiful and fertile as any in Ireland”. Our gaze though turned from the distant valleys and hills, now lit by the sun after heavy rain of the morning, to a table to my right when dessert was announced, another buffet, another irresistible selection. And, after all that, tea or coffee at your table or in one of the nearby rooms. Just relax and linger awhile.

And, if you feel like it, take a walk, a short one or indeed a long one. I had come with a group from the Munster branch of the Irish Wine and Food Society and we had a walk that morning, guided through the orchards by William himself. The harvest was in full flow and would go on right up to Christmas. It is a late one this year, three weeks behind normal.

There are 25 acres of apples and the orchard is 20 years old. “We don't spray Roundup here,” William said. “We try to stay away from them. No pesticides.” One way they counter the aphids, a tiny bug that can do enormous damage, is to encourage the hoverfly by planting the likes of Fennel, Angelica and Yarrow. These attract the hoverfly, a natural enemy of the aphid.

 Sheep are normally kept in the orchards and they ensure a low level of grass. But they do have to be taken out immediately before and during the harvest. I began to wonder about the meat cooking below in the house!

Soon though we were back in the buildings and in the crush house where the process of making cider, and eventually apple brandy, starts. We met Dan the distiller and he handed out samples of raw brandy, starting from the still. That warmed us up!

 Then we had a “proper” tasting with William and Dan. We started with the now well established award winning Longueville House medium dry cider. More recently they have launched Longueville Cider Mor which has a more robust ABV of 8 per cent, “a bit like a Bordeaux superieur” someone observed! And then we sampled the apple brandy, a really serious drink and another award winner.

Back at the house itself, we were welcomed in from the rain with a glass (or two) of mulled cider, a superb drink, quite a few saying they'd prefer it to mulled wine and I concur. After that it was time for that leisurely and lovely lunch. A terrific venue and Very Highly Recommended.

William (right) speaking to some of his guests last Sunday.

• Back in the mists of time, these lands were owned by Daniel O’Callaghan but after the collapse of the 1641 rebellion O’Callaghan’s lands went to Cromwell. Amazingly, the wheel came full circle in 1938 when the present owner’s grandfather Senator William O’Callaghan bought the property, restoring it to the same family clan of O’Callaghans. You may read all about the centuries in between in a leaflet they hand out at the house and, on the back, is a map of the many and varied walks on the estate! Info also on the website here http://www.longuevillehouse.ie/home-3/your-hosts-their-history/ I know I stressed the relaxing apsect of Longueville but there is much scope for activity here too, including shooting and fishing and more, and you may read all about it http://www.longuevillehouse.ie/activities/

Amuse Bouche

The waiter slapped down my pavé au poivre….. The knife slid through the meat; the thinnest layer of crusty brown opening to reveal a pulpy red heart. I watched as the pink juices puddled into the buttery pepper sauce.

Gwendal looked up. I must have uttered an audible gasp of pleasure. “I don't know why you can't get a steak like this in England,” I said, careful, even in my haste to lift the first bite to my mouth, not to drip on my sweater. My fork and knife paused in midair as I let the salt, the fat, the blood settle on my tongue.”

from Lunch in Paris by Elizabeth Bard (2010)

The Malbec Quartet. Wines of Mendoza

The Malbec Quartet

Wines of Mendoza

The leading soloist in this Malbec Quarter is the Llama but the four are all worth noting and one can see why the US has taken to Malbec in a big way. Each of the quartet is from Argentina and each is from Karwig Wines.

And as we post this, there is a sadness that Joe Karwig will no longer be around his Carrigaline shop to guide us on our wine adventures across the vinous globe of his packed shelves. May the good and generous man rest in peace.

Finca Ocho Siete Ocho Malbec 2012, Mendoza (Argentina), 13%, €14.65 Karwig Wines

Finca 878’s vino tinto is, they say, “intended for young consumers, who like enjoying good wines.” I say: “Why should the young have all the fun?” These wines are “fresh, fruity, easy drinking.” And I enjoyed their Malbec/Merlot blend a few weeks back.

Colour of this Malbec solo is cherry red with a healthy shine. Jammy red fruits on the nose and same red fruits too on a smooth palate, a little spice too, tannins also play on the lips, then a good dry finish. “Easy-drinking” may be under-rating it a little. Highly Recommended.

Belasco de Baquedano Llama Malbec (old Vine) 2013, Mendoza (Argentina), 13.5%, €17.50 (now reduced to 14.00) Karwig Wines

This has intense aromas of ripe red fruit and announces its arrival on the palate with fruit, spice and tannin. Easy to welcome this rather smooth wine, a worthy guest that makes a lasting impression. Elegant and well balanced, it is Very Highly Recommended.

The winery focuses exclusively on Malbec, according to the Wines of South America and “lies in Mendoza’s finest vineyard zone”. Its “Swinto” Malbec makes the book’s Top Ten. Must look out for that!

Moncagua Malbec 2012, Mendoza (Argentina), 13.5%, €13.95 Karwig Wines

Colour is ruby and bright and aromas are intensely fruity. Outstanding ripe reds on the palate too, very fruity, juicy and a little spice too, a perfect balance between fruit and structure. A second glass wine for sure and Highly Recommended.

The vines are raised in the foothills of the Andes at some 1020 metres, under the shadow of Monte Aconcagua (you can see where they got the name for the wine), the highest mountain in the Western and Southern hemispheres.

Finca Pasión Mi Amor Malbec 2012, Mendoza (Argentina), 13.5%, €13.50 Karwig Wines

Made from hand-harvested fruit, this friendly Malbec is Highly Recommended. Ruby is the colour and the aromas are of dark fruit, plum and cherry prominent. These dark fruits are in evidence on the palate also, now with a good wash of spice, fine tannins too in this well balanced and pleasant wine.

Nine Market Street. Loved the Lunch here.

Nine Market Street

Loved the Lunch here.

Lamb burger

A big lunch was required and we found it in a small narrow street in Kinsale, in Nine Market Street to be precise.

A big welcome later and we were studying the menu. A man could do with a burger, I was thinking. And so too was CL - well, she was thinking a woman could do with a burger!

We would both be happy.  I went for the regular Macroom Wagyu burger, served with crunchy slaw and skinny fries (€15.50). Man-sized and full of flavoursome meat and I shared some of the chips with herself.

She was very happy with her Spicy Lamb Burger (man sized too!) and that came with big sweet potato wedges (ideal for sharing, of course!). Both plates were cleaned out! The Lamb was a special, at €13.95

We were driving so had to leave the wines, the craft beer and the Stonewell cider behind. Lots of other drinks here too include a series of Fentiman's sodas. Tea and all the coffees too.

Restaurant front, cakes

And we did have a big cup of Maher’s coffee with the sweet bits, shared again. Quite a choice on the Specials Board, placed over the counter, including Lemon Cake slices and Chocolate Caramel squares. These were gorgeous.

I had been tempted to have a starter, mainly because I would have a slice of their special brown bread, made with Beamish stout. I’m sure the soup (curried celeriac and potato)  and the chowder (we tasted that at the recent Chowder cook-off in Acton’s Hotel) would have been superb. On another day, perhaps!

The restaurant opened early in 2015 and seems well established already. They open at 10.00am and open late Thursdays to Saturdays. Now dinner there could well be a good idea. You could start with their Market Sharing Platter or maybe the popular Smoked Salmon and Prawn Cocktail. They have steak and hake in the mains and the Curried Buttermilk Chicken with the Mango Salsa appeals to me! And keep an eye on the Specials Board.

This is a comfortable spot with good food and friendly service right in the centre of the town. Well worth a call.

Chapel Steps Three Years On. Tempting New Menu.

Chapel Steps Three Years On

Tempting New Menu

Monkfish

Bandon’s Chapel Steps celebrated their 3rd birthday in September and confidently moved into their fourth year with a brilliant new Autumn Menu, full of great choice and sprinkled with innovation too. All well cooked and also well served if our visit last week is anything to go by.

The lovely room, the centrepiece of the O'Reillys’ restaurant, will still see orders for fish and steak. These have been on the menu from day one, the fish from nearby Union Hall, the black Angus beef from even nearer home.

Pork

There were at least three different fish dishes on the menu when we called and, indeed, one of the specials allowed you to taste all three on the one platter. Our choice was the Medallions of curried scented monkfish in a tempura batter with saffron yogurt and tangy couscous. This was delicious, the fish not smothered by the thin veil of batter, and the tangy couscous was a terrific match.

And my choice? Not an easy one. Even after the fish and steak, there was still a Butternut and Feta Gratin, their Beef Burger, Duck 2 Way, Blade of Beef and chicken. The one I did pick was the Celebration of Pork: pan-fried pork belly, Rosscarbery black pudding croquette, smoked pork cheek, celeriac puree, salsify, apple and pear jus. Quite a long description but just a short one to sum it up: excellent. That smoked cheek came in its own mini-pie and was quite a treat. A quality dish indeed.

Mackerel Smokie

Back to the starter now and again the thing that strikes me is the great choice on the list. You can actually see the full menu (aside from specials) here. I don’t think I’ve ever had a mackerel smokie before so I went for it: diced smoked mackerel, tomato concasse, and topped with parmesan herb crust. Full of texture and flavour and a great way to start.

Our other starter was the Chicken liver paté with fig and apricot compote and warm toast. Easy enough to put out a slice of top notch paté but matching it with this particular compote made it a winner.

Tart

And another winner came at the end. We were facing defeat though when the dessert list was presented but made one last joint effort and ordered the Warm Treacle Tart, with praline, honeycomb, quince, caramel sauce and caramel ice-cream. Don't often see this on a menu. More's the pity as it was terrific. Next time though, we might manage two between us, this and perhaps the White Chocolate and Raspberry Cheesecake!

And the good news is that the Treacle Tart features on the Chapel Step’s Christmas Menus, both lunch and dinner. The menus feature a mix of seasonal dishes (including Christmas Pudding of course) and some of their regular favourites. Prices are good: €22.00 for lunch, €30.00 for dinner.

We had a lovely meal the other night, trying out the new seasonal menu as guests.

Photo courtesy of Chapel Steps

Chapel Steps

Patricks Place

Bandon, Ireland

(023) 885 2581

http://www.chapelsteps.ie/

Taste of the Week. Custard Tarts by La Cocina

Taste of the Week
Custard Tarts by La Cocina

This Taste of the Week comes via Silvia and Olga Iglesias, the two sisters than run La Cocina. One of their outlets is at Mahon Point Farmers Market (they also do Douglas) and it was there that I picked up this little treat, all dressed up for Halloween. It is small but massively delicious and they use lemon flavoured custard as part of their take on the traditional Portuguese favourite. La Cocina makes artisan Spanish food (savoury, as well as sweet) in Cork and they may be contacted at lacocinacork@gmail.com. You'll find them on Facebook here.

Miyazaki Japanese Take-Away. On the corner, a “treasure box”

Miyazaki Japanese Take-Away

On a Cork corner, a “treasure box”

Salmon

The always busy Cork corner between Barrack Street and Evergreen Street has a new feature, a Japanese Take-Away called Miyazaki. It looks as if this corner will get even busier as top chef Takashi Miyazaki has opened up a “treasure box” of Japanese food. “I want people to enjoy the real flavours of Japan.”

The owner-chef is a native of Fukuoka in Japan and has over twenty years high level experience. The use of fresh local ingredients and Takashi's essential ingredient of dashi broth brings you a traditional Japanese cuisine known as “Itadakimasu”.  I was there last Friday and got lunch and supper for forty euro for the two of us.

The “treasure box” is just that, a small boxy place with room for just a handful of sit-down customers. You sit on stools near the a shelf along the window and watch the people come and go outside. But you don't do much watching really as your eyes and attention are on the flavours in the dish.

Soup

 We were there just as the doors opened at 1.00pm and got two of those precious high stools. We studied the menu and, of course, the specials board! As we waited, we were served with bowls of a lovely Miso Soup (with tofu, wakame seaweed and dashi), delicate and delicious.

Neither of us knows much about Japanese food so we were consciously or unconsciously looking for familiar words. And so it was that CL chose the Teriyaki Chicken Bento (grilled chicken, marinated with homemade teriyaki sauce). This was superb, a great balance between the flavours, the rice too playing a role here.

Chicken. Yes that's half an egg at top.

I went for the Salmon Zuke Donburi (fresh Atlantic salmon marinated in soy based sauce on steamed rice). This was served in a bowl with slices of marinated salmon and ikura (salmon roe) on top and a little dollop of wasabi. Lots going on here, the colour, the flavour, the amazing texture of the salmon all adding up to lunch-time perfection!

Lunch was over but the remarkable experience was to be soon continued. We had a look at the take-away section (this gets very busy in the evenings) and picked two items for sharing later on. The first was Nori Bento (Nori seaweed, breaded fish, fish cake with kimpira burdock). It looked a small enough container but there was certainly enough there as a shared starter. But never mind about the quantity, the quality (flavour and texture) was once again outstanding.

Yakiniku Bento

 And it just got better with the (Stir fried beef and vegetables with Miya’s yakiniku sauce). Once again an amazing mix of flavours and, of course, that lovely softish crunch that you get with stir-fried vegetables.

So if you want remarkable food from this amazing chef, head to Evergreen Street (just a few minutes from the English Market) and you’ll find Miyazaki’s doors open between 13.00 to 16.00 and 17.00 to 21.00 Tuesday to Sunday. Phone number is 021-4312716.

Find him on Facebook at https://www.facebook.com/miyazakicork/ and his Twitter is @miyazakicork  

Nori Bento

Amuse Bouche

Her staunch friend had thought of everything. Nothing like a good meal to face up to death. In their infinite wisdom, both French and Italian traditions prescribe a feast after a funeral. Even more reason for one after an assassination. So he takes her for dinner to the best local eatery. Sébillon, famed for its leg of lamb.

from Escape by Dominique Manotti (2013)

Koko Chocolate Kinsale

Koko Chocolate Kinsale
Frank's Answer to Recession

So there you are, after the recession and wiped out. Not the time for a knee jerk reaction. Count to ten, maybe. Well Frank Keane’s count to ten took him eight months and his decision took him from shock to choc!

For twenty one years before the recession left him high (low, maybe) and dry, Frank had dealt in collectable ceramics in Kinsale, in the same premises where he now makes Koko chocolates. Things were good but, like many another, he got ambushed when the Tiger’s roar died, going backwards before the final “wipe-out”.

What would he do now? What could he do. He looked to the kitchen. Under his mother’s influence he had always loved the kitchen. But, at fifty, he didn't want to start at the bottom with someone half his age telling him what to do.

Giant chilli caramel

Chocolate was the answer that came to him. And so, four years ago, he took a short two day course with Benoit Lorge in Kenmare and has been learning ever since, and enjoying life, even if the commitment is huge - seven days a week.

Citing Mast Brothers of Brooklyn and London as an inspiration, he “learns new stuff every day”. It helps that “chocolate is a very forgiving substance. If something doesn't turn out well, you can melt it down and start again.”

Ireland is a good place to make chocolate but even here the weather can be a problem. “On a wet day, especially with high humidity, the excess moisture can be a problem. And on a hot summer’s day, it is impossible to work."

My favourite. Well, one of many!

 “Chocolate should be fun,” he says. “Put a smile on customers faces, adults as well as kids! I am often asked, Can you do this? I say I’ll give it a go and if it works it works”.

He had an unusual request over the recent Bank Holiday weekend. His premises were to be one of the calls on a James Bond theme arranged by a wife as part of her husband's 40th birthday celebrations. The party group were split into fours and at least one group was calling to Koko where they would find a chocolate grenade and hidden inside was 007’s favourite drink, the Martini (shaken, not stirred). I had an envious look.

Milk chocolate ganache

 Frank makes the chocolate upstairs. We were sampling as we spoke and one that really caught my attention was the Ginger-Honey-Seaweed combination, a marvellous concentration of flavours and a very long finish indeed. Superb and as Frank pointed out, all three ingredients are good for you!

His own favorite - it changes weekly! - is the Rum Truffle. “You can't go wrong with a Rum Truffle, particularly if you have enough rum!”

Halloween choc and awe!

Kirsch is another liquor that Frank uses. He uses Balkan Cherries, stones out, stalks on, and soaks them for ages in a big bucket of Kirsch. Then they are dipped in dark chocolate and are divine! He also uses the likes of crystallised orange and ginger.

Christmas, fast approaching, is a peak time for Koko. And, as Frank relies on local customers (he doesn't do wholesale), he is always hoping for reasonable weather in the two weeks before the holiday, so that people can comfortably use the roads and get to Kinsale.

 And everything here is fresh. “Everything you see here was started in the last two days. You get fresh stock, nothing is old here, it just turns over.” Quite a commitment but he gets great satisfaction from his work and loves having his own business.

By the way, he is right in the heart of the town, opposite the main car park alongside the tourist office. So do call in and take a look and while you are there you may also have a cup of coffee, maybe a hot chocolate? And, buying or looking, you are assured of a hearty welcome from Frank.

Sauvignon Blanc. Graham Norton in on the act! Cono Sur's Silencio best in Chile

Noble Grape Sauvignon Blanc

Graham Norton in on the act!
And Cono Sur's Silencio best in Chile.

Sauvignon blanc is one of the best known and best loved grapes on the planet. The Loire Valley is regarded as its heartland but it thrives too in New Zealand, especially in Marlborough, and in Chile and indeed in many other places around the world.

And it is to New Zealand that West Cork born Graham Norton went to try his hand at making a bottle. Personality in a bottle or a personality with a bottle? The answer is somewhere in between.  

Cono Sur Reserva Especial Sauvignon blanc 2013, Valle de Casablanca (Chile), 12.5%, €13.99 Bradley’s Offlicence

According to the recent Wines of South America, Cono Sur (the first winery to be recognised as carbon neutral) is “one of the most consistent and reliable wineries in the country”. The country is, of course, Chile, and this is an excellent example and Very Highly Recommended.

The pale gold colour is bright and healthy looking and there are fresh aromas of white fruit and blossoms. Fruit flavours in the crisp and elegant palate, lively acidity and a decent finish too. Ideal as an aperitif or with seafood dishes.

Graham Norton’s Sauvignon blanc 2015, Marlborough (New Zealand), 12.5%, €12.00 at SuperValu from November 6th

Norton is a shareholder in the Invivo Winery and the wines for blending were brought to him in London. Winemaker Rob Cameron came too and together they came up with a wine that quickly won a string of awards.

Critics say:

“Fresh and lively… fabulous juicy finish”.

“Tongue tingling….full of punch and personality”.

“Savvie….full of lime zest.”

Norton says: “It’s lovely! Tropical fruit...a bit of zing...cheers to that!”

Colour is just about present with hints of green. Aromas are fresh, white fruit, some herbal elements too. There is a generous flush of freshness and fruit, matched immediately by balancing acidity (just like a Norton put-down!). Must admit this is an excellent drop indeed (unlike his red chair!) and Highly Recommended.

Emiliana Sauvignon blanc 2014, DO Valle Central (Chile), 12.5%, €12.95 Bradley’s

This is an organic wine by Eco Balance, made for “relaxed everyday enjoyment. Integrity, sustainability and an earth friendly focus inspires all that we do”.

This is light yellow, green also evident, clear and bright. Aromas include herbal elements, white fruits too (including grapefruit). It is fresh and fruity with a zingy acidity, a decent mouthfeel and a moderate finish. Very good value and Recommended.

More good news for Cono Sur and chief wine-maker Adolfo Hurtado. Their Silencio Cabernet Sauvignon, launched in Dublin 12 months ago,  has been named as the best red wine in Chile, gaining an unprecedented 98 points.

Taste of the Week. Nettle Pesto

Taste of the Week. 
Nettle Pesto

This is a superfood according to Fiona Falconer on the Wild About Website. Maybe so, but in any case it sure tastes good. Smeared it over a piece of hake (from Ballycotton Seafood in the English Market) and it certainly enhanced the experience. Our latest Taste of the Week, bought in the market during the recent Dingle Food Festival, is a versatile little gem and may also be used on chicken, lamb, veggies and pasta. Check it out, and all the other Wild About products, on the very informative website.

And a little warning, this is raw food and needs to be refrigerated straight after purchase. Otherwise, when opened it will bubble out all over the place. Experience speaking!

* Did you see this recent video that I posted? It was commissioned by www.cork.ie and is about the English Market and us getting lots of hits. View it here.