Burns Family Playing A Blinder At Home On The Farm

Burns Family Playing A Blinder

 At Home On The Farm

Joe and Sandra at the Farm Shop.

The Killeagh farm of Joe and Sandra Burns is pretty well known for its stall at local farmers market and for its delicious vegetable crisps (available all around the country). They were going well on both fronts until Covid19 struck. Bang went the markets. Bang went the food festivals and with them a huge chunk of the crisps business.

But the resilient pair are fighting back. The business from the markets has been largely replaced by their superb Farm Shop. Believe it or not, the idea for this came from a little pioneering venture at the farm gate last year by daughter Meghan, one of their three children.

Parsnips. No shortage!

In the middle of all this, instead of feeling sorry for themselves, they found time to think of people less fortunate. Back in May, with huge help from the neighbours, they raised over €600.00 for Pieta House at an event in the farm.

And Joe told me that it is the neighbours who are the mainstay of the success of the Farm Shop. Here, though the shop is in the yard by the house, they operate a “honesty box” system. The price list for the vegetables is displayed (also available online); cash payment is put in an envelope and then into the box.

Joe, with Toby, and daughters Meghan (left) and Katelyn.

And what a choice you have! Fresh out of the nearby fields, you can have carrots (including rainbow carrots), parsnips, swede/turnip, white turnip, cabbage, red cabbage, broccoli, white cauliflower, purple cauliflower, romanesco, beetroot, kale, rhubarb, celery, courgette, onions, plus eggs, strawberries, mushrooms, tomatoes.

All the colours of the beet!

Of course, there are spuds, new at the moment, Queens or Ladyclaire. And Roosters. By the way, those Ladyclaires are the ones they use for their crisps (the white ones) and they are very good for boiling, steaming and chipping. And speaking of crisps, well they’re there too, the original Veg (carrot, parsnip and beetroot), Beetroot, and Mixed Potato.

A superb selection of fresh produce in the middle of the lovely East Cork countryside. Not in the middle of nowhere, by the way. This treasure trove is just about six minutes off the main Cork-Waterford road (N25) in the village of Killeagh. 

If you’re coming from the city, instead of turning right for Youghal at the eastern end of the village, take the small road (L3806) straight up past the church. Tap P36 X582 into your Google maps and you’ll be there in no time. You’ll see a sign or two for the farm as you get closer. 

One of the highlights from last year was the pumpkin picking season. Groups of kids - play school, primary, families - came for the picking. No less than 83 children in one group from Mayfield. They enjoy the picking but also get the full tour, lots of tasing of raw veg - the coloured beetroot is a big hit. 

It is educational in a fun way for the visitors and the Burns family absolutely enjoy it themselves and are looking forward to December 2020. In a year or two, there’ll be apples to be picked as well. Joe has planted some 100 trees. The deers, displaced by clear-felling in nearby wooded hills, took an interest at first but seem to have eased off and the apples are growing well.

Pumpkins, sheltered by the barley.

Close to the lines of apples, a couple of hives have been installed by a local beekeeper as Joe and Sandra seek to improve pollination of the apples and other fruit and also expand the diversity of the farm. Another section of land has been planted with oats and linseed and it is allowed grow for the benefit of the birds under a Glas scheme.

Purple cauliflower and Romanesco

Sandra is perhaps best known for the crisps, originally produced in a small mobile kitchen (2014*). In fact, they had really started in the farmhouse kitchen. The mobile kitchen was quickly outgrown and now they have a very impressive brand new permanent facility on site. Here they can do much more. The packaging though is slow and proving something of a bottleneck. A new machine had been eyed up to ease the pressure but, being a fairly large expenditure, its purchase has had to be postponed because of Covid.

All quiet in the crisps unit!

With the farmers markets now off his agenda, Joe is enjoying some extra spare time and they, as a family, are getting out and about a bit more to cheer on their local teams and so on. Still, there’s always something being planned. Take Sandra for instance. She recently shared a Beetroot Brownie recipe with the shop’s customers and “it went down a treat.” She promises to work on another few! No standing still around here!

Sandra and Meghan at a festival in Ballymaloe. Covid19 put a stop to all that. Fingers crossed, festivals will be back soon

The Farm Shop is open every Thursday Friday & Saturday 10-6

Joe’s Farm 

Drishane More

Ballycurraginny

Killeagh, Co. Cork P36 X582

* Back in 2014, I tweeted: Just got to get Joe's Farm Crisps on Twitter. Brilliant product. They're still not on but at least you'll find them on Facebook now!

Down on the farm!

Chargrill Comes Into Play As Sage Pivots Towards Courtyard Dining

Chargrill Comes Into Play

 As Sage Pivots To Casual Courtyard Dining

Starters

“Outdoor is safer.” So the Covid19 experts say. Sage Chef Kevin Aherne took heed and has pivoted his dining option to the al fresco experience of the courtyard. Not just any old courtyard, of course. The Sage one is well covered, well heated too, good solid well-spaced tables with comfortable chairs and even vines with bunches of grapes (keep your hands to yourself) hanging overhead.

So how about a drink? We are studying the menu. The style is now more casual than previously. No shortage of wine here and there’s a full bar inside. Howling Gale, by Eight Degrees, is available on draft. And there’s a bottle of Johnny Fall Down. Tempting. But then we spot the ElderSplender (Prosecco and Elderflower) and, being splendid elders ourselves, we ordered a couple. And yes, they were splendid, very enjoyable indeed.

Friendly people served us through the evening. And soon our starters were on the table. Could have had my beer taste satisfied with the IPA Haddock Sliders or the Ale Brined Chicken Skewer.

Dahl

But we picked their 12 Spice Chicken Wings. We each took a different version. CL enjoyed hers with Fermented Red Chilli Sauce while I tucked into mine with Terry’s Honey (I was keen to try that one!).  As it turned out we swapped quite a bit, both well pleased with a delicious opener.

Time then for the main event. There’s a Rib Eye steak and also an Angus Beef Burger, a couple of flatbreads (one with Gubbeen salami), and a vegetarian with Ballinrostig halloumi entitled “A bit like fish ’n chips”. 

Salmon

Most are done on the grill as is the the Chargrilled organic salmon, with crispy egg, coronation mayo, charred lemon dressing and wilted greens. A flavoursome dish but the flavours had to compete with a surfeit of smoke and the wilted greens turned out to be kale which doesn’t wilt as easily as most other greens.

The Sage Dahl, full of colour, flavour and texture, was very appetising  when presented on the table. The menu description:  lentils, potatoes, chickpeas, scallions and red chilli, brown rice, and peanut rayu. The option of adding chicken (from the grill of course) was taken up and all in all it was quite a dish. 

ElderSplender

A Sage social media post later indicated that the Salmon was the most ordered dish of the evening but my vote goes firmly to the Dahl.

So what else is happening at the Midleton venue? The former Greenroom has been turned into a shop cum deli called Sage 2Go and here you may buy lots of local products such as their own Grilled Lemon Dressing, Chilli Jam, Elderflower Cordial, Aherne’s Organic Raw Milk, Beetroot relish, wines, ciders, Highbank products (syrup, treacle, balsamic vinegar), Wicklow Rapeseed Oil and much more.

Need a snack during the day? Well Sage2Go is the place to go for coffees, scones, desserts, sushi, and a range of salads, sandwiches and snacks here and enjoy them in a seat in the Courtyard or as a picnic on a nearby green. And, if you don’t feel like dining out just yet, you can order from the Sage Take Out Range and collect your choice here.

No "12 Mile" heading on the Courtyard menu but make no mistake this is local produce. Producers listed on the menu include: Pana Bakery, Midleton Distillery, Taylor's Farm, Leahy's Farm, Greenfield Farm, The Chicken Inn, Ballycotton Seafood, Stafford's Farm, Joe's Farm, Ardsallagh Goats Cheese, Ballinrostig Organic Cheese, Terry's Honey, John Tait's Black Angus Cattle, O'Farrell's Butcher, and Frank Murphy Butcher. Quite a stellar line-up there!

More details on their website here. Also check their Facebook for opening days, times and other updates.

Richard Scott Sculpture Gallery at Ballymaloe House

Richard Scott Sculpture Gallery

 at Ballymaloe House

Tall Dog. Seamus Connolly.

The Ballymaloe Sculpture Exhibition in association with Richard Scott Sculpture will continue until the end of August, viewing daily from 9 am to 9 pm. A large selection  of works in stone, bronze, stainless steel, ceramic and indeed grass look splendid in the open air. It is entirely informal, to be enjoyed. Be sure and bring the kids. The selection here gives you some idea of what to expect and you may see all the exhibits on line here.

The Allen family have been long-time supporters of the arts and this particular sculpture series began in 2014. Check out the one night Art Appreciation Break offer and the "Walk and Talk Tours" (no charge) on the Ballymaloe website here. By the way, admission to the gallery is free.

Odysseus. Aidan Harte

Looking back to Ballymaloe House from the outdoor gallery

On Reflection. Gareth Shiels

Venus of Holles Street. Jason Ellis

Goast Star. Redmond Herrity

Hen. Krystyna Pomeroy. - Raven. Adam Pomeroy. - Butterfly. Redmond Herrity

They met, they discussed and they decided. Sonia Caldwell

Sentinel. Richard Healy

Newgrange Burial Stone. Nuala Early

Internet Calisthenics Guy. James Horan

Taste of the Week. Skelligs Truffles

Taste of the Week

Skelligs Truffles

Handmade on the spectacular Atlantic Way, this box of Skelligs Chocolate, the Chocolatiers Selection of Assorted Truffles is just irresistible!

It is stamped “Contains Alcohol” and that makes it even more tempting. And you’ll get that in the Irish Whiskey Créme and also in the superb Strawberry and Champagne. No alcohol in the Hazelnut Praline or the Vanilla Ganache but not a crumb of chocolate escaped.

First up was a long-time favourite of mine, the Citrus Delight. Here they somehow manage to transform a simple white chocolate into a thing of beauty, absolutely delicious. #lemonchoco

Still, if I had to pick a winner, it would be the Strawberry and Champagne, our Taste of the Week. Hard to top that, except perhaps to order the large Easter Egg version. Which I did earlier in the year!

Skelligs Chocolate 

St Finian’s Bay

Ballinskelligs

Co. Kerry

Amuse Bouche

“Artifice,” She wanted to make sure she heard him right.

“Artifice. Illusion. Food should be more than food; it should tease and provoke the mind. We have a lot of dishes..looking like one thing and turn out to be something else. The most obvious example would be a duck or fish that is actually vegetarian, created entirely from soy and gluten, but there are many other types.. We strive to fool the diner for a moment. It adds a layer of intellectual play to the meal. When it works, the gourmet is delighted.”

from The Last Chinese Chef by Nicole Mones (2007). Very Highly Recommended.
(Photo: Baked white onion with cod skin, at lunch in Nerua, Bilbao 2012)

Dr Trouble Sauces Are Addictive! Enhances your food and doesn't overpower

Dr Trouble Sauces Are Addictive!

Complements your food and doesn't overpower.

Could your BBQ skills do with an upgrade? Fed up of the same old chicken wings? The same old nuts with your beer? Boring breakfasts? You need Dr Trouble. He’ll even give your Bloody Mary a lift.

Dr Trouble is a sauce, a hot one. So what? You might say. As I did, when I got two small sample bottles in the post. After all, I think I’m not the only one with old sauce bottles, half-empty ones, in the back of the cupboard.

But I gave them a try and can say, having tried it with two simple recipes from their Facebook page, that Dr. Trouble is like no other sauce in this very competitive market segment. It is rich, vibrant and packed with flavour. It is not screaming hot and when used in the cooking comes out very balanced indeed, adding a smooth kick without the pain! It enhances rather than overpowers!

Warm sun ripened, organic, fresh lemons give more juice... 4 juicy, organic lemons inside every small 250ml bottle 

It is a blend of 25% Bird’s eye chilli, mango masala and bursting with full-bodied flavour, delivering a clean lemon, smoke filled hit. I’ll let Dr Trouble tell you the details:

“We produce the only commercial chilli sauce on the market using 100% pure, freshly-squeezed lemon juice.

· 120 YEAR OLD RECIPE 

· EACH BOTTLE TAKES BETWEEN 60-90 DAYS TO CREATE 

· VEGAN

· NO VINEGAR

· 100% ORGANIC & NATURAL INGREDIENTS

· LOCALLY AND ETHICALLY SOURCED 

· FULLY & REGULARLY TESTED FOR ALLERGENS

· NO CONCENTRATES OR ARTIFICIAL COLOURS

· NO PRESERVATIVES” 

Don't forget to use the
discount code at bottom if ordering

This all happens on Chingoma Farm, near Guruve Zimbabwe. Here the mix is allowed stand in large bottles in the sun for between 60 to 90 days. This slow process allows full infusion of the flavours with the fresh lemon juice...creating the tangy unique taste of Dr Trouble sauces.

Albert (Albi) Oberholzer, who represents Dr Trouble in Ireland and the UK from his base in Belfast, told me the ingredients are natural spices, salt, lemon juice and chillies. The salt is sourced locally from the Kgalagadi salt pans in Botswana.

“The method involves preparing the ingredients and then leaving the mixture to ‘mature’ out in the sun in a glass bottle. The lemons and chillies are traded from the local tribes in the area - who were introduced to lemons by the missionaries for medical properties and cleaning applications.The tribes grow chilli bushes among their crops to deter wild animals - chillis were introduced by the neighbouring Portuguese through Mozambique who traded into Africa with Arabs for ivory and other such materials at the turn of the 18th century”.

“The father of Robert (Rob) Fletcher (Albi’s partner) found the recipe about 50 years ago among his grandfather’s belongings and they have been making the chilli sauce on the farm for the family, friends and neighbours. Rob commercialised the sauce over the last 7 years and we worked on it over the last 3 years to get it to UK & EU standard.”

“It’s perfect with, chicken, lamb, steak and often game meat as well as sides include anything from potato bakes to corn on the cob – we think it’s the most versatile sauce on the planet. Wherever you need a little acidity, heat, smoke and depth – Dr Trouble will lift your grilling game.”

Hot wings 

These didn't last too long!

The first recipe that we tried is a quick and ultra-tasty version of the hot wing! Chef Nyasha Mangwiro came up with the idea and it is fairly simple.

Pat dry your wings, sprinkle some sea salt on them and prepare the marinade.

-

The marinade is Oregano, thyme, pepper and grated garlic, combine with your favourite Dr. Trouble sauce (either sauce is fine but I used the lemon). (By the way, this marinade is key, the ingredients so well chosen to pair with the sauce.)

Coat the wings in the sauce, then let them soak up the flavor in the fridge for 30 mins or best left overnight if you have the patience!

Then simply sprinkle with some oil and drop into a hot oven until crispy. If you’re outdoors, just add to the BBQ for an insanely tasty snack. 

Best beer nuts on the planet 

This second recipe is even easier.

Totally vegan, spicy, organic and all you need to snack on any time of the day.

They call them Trouble Nuts! I have to agree. The trouble is, you can't stop eating them!

1 -Spread your favourite nuts onto a baking sheet evenly.

2 -Just sprinkle your choice of Dr Trouble onto the nuts and stir.

3- Pre-heat the oven to 140-160 degrees, bake for 30 minutes until the sauce dries and coats the nuts. Then stir them up to bake the other side.

4- Sprinkle with flaked sea salt to your taste. Dust with Cayenne pepper if you’re feeling spicy!

-

Lemon, smoke, spice and a little heat on cashews, so simple to create and did not last long! Perfect for the weekend or any beer night. Click on blue paragraph headings for more details on recipes.

Dr. Trouble sauce is not like any other, its rich, vibrant and packed with taste. They say it's like an 18 year old malt though it reminded me, at least though the aromas, of an aged Oloroso. And if you are cooking indoors, those aromas are gorgeous as they drift through the open doors!

Like to try these premium sauces? Dr Trouble are working on obtaining local stockists but you can order from the website  https://drtroublesauce.co.uk Be sure and use the discount code corkbilly when ordering!

New microbrewery in Cork + Wines Direct + SuperValu cheers #15

New microbrewery in Cork + Wines Direct + SuperValu, and more on wine, spirits and beer in Cheers #15 South of France! with Wines Direct

Do you love Bordeaux wines but not always the price? Look no further than the South of France. The combination of terroir and unique varieties result in wines rivalling those of Bordeaux — both in quality and price. The South West of France stretches from the southern edge of Bordeaux right down as far as the Pyrenees. It may not be the most recognized wine region, but it is an absolute treasure trove of hidden gems. The scenery is not bad either – vineyards and lush forest with winemaking as a way of life.  Check out the case (6 and 12 bottle) here.

SUPERVALU HALF PRICE Wine Sale*
13th to 26th August

*Selected Wines only

NOW €7.49

MONTEMAR RESERVA SAUVIGNON BLANC 75cl

was €14.99 Save €7.50

NOW €8.49

EXCELLENCE SAINT CHINIAN 75cl

was €16.99 Save €8.50

NOW €8

BLOSSOM HILL SPARKLING ROSÉ

75cl was €18.99 Save €10.99

NOW €7.99 EACH was €15.99 Save €8

• WILLOW HILL CHARDONNAY 75cl
• SAN VALENTINO PINOT GRIGIO 75cl
• EDEN LODGE OLIPHANTS RIVER
• VALLEY SAUVIGNON BLANC 75cl

NOW €8.99 EACH was €17.99 Save €9

• CASTILLO DE ALBAI CRIANZA 75cl
• LA CHÂSSE BLASON D’OR COSTIÈRES DE NÎMES 75cl
• PABLO OLD VINE GARNACHA 75cl
• REY DE COPAS GRAN RESERVA 75cl
• CUVEE LE JOUR ET LA NUIT CARIGNAN 75cl
• CEPAS PRIVADAS MALBEC 75cl

NOW €9.99

SAMMICHELI CHIANTI RESERVA 75cl

was €19.99 Save €10

NOW €12.99

GRAN TROYA CAVA BRUT 75cl

was €26 Save €13.01

Other great offers

€8

ARESTI BELLAVISTA CHARDONNAY 75cl

was €12.99 Save €4.99

€8

COMBEVAL IGP COTES DE GASCOGNE 75cl

was €11.99 Save €3.99

€8

BODEGA SAN TELMO SAUVIGNON BLANC 75cl

was €10.99 Save €2.99

€15

FINCA LABARCA GRAN RESERVA RIOJA 75cl

was €19.99 Save €4.99

€13

LANGHORNE CREEK ZINFANDEL 75cl

was €15.99 Save €2.99

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New Microbrewery and Restaurant Open in Cork

Thompsons Restaurant & Microbrewery in MacCurtain Street, Cork!! 😁 Have a sneak peek inside through the tallest chimney in Cork while we prepare to open our doors on Thursday 6th August! More details here!❤

Bookings are now open at thompsonscork.ie 🥳🥳

Mo

Did you know that McConnell’s Irish Whisky was the first ever recorded Irish Whisky Brand in Northern Ireland. From 1776 to today, it’s had its ups and downs, but who doesn’t love a good comeback story. More here.

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Bright, bold and full of personality, Shiraz is one of Australia’s most established and loved varieties. It is grown by 4 out of 5 wineries and represents nearly half of Australia’s red wine grape plantings. Read our Market Bulletin to discover the latest data and trends for Australian Shiraz. Read more here.