Buy local, fresh and fair. The more we pull together, the further we will go. Ní neart go cur le chéile. Always on the look-out for tasty food and drink from quality producers! Contact: firstname.lastname@example.org Follow on Twitter: @corkbilly
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O’Crualaoi Butchers have been trading since 1957 and new shops in Fermoy, Carrigaline and Wilton have seen a rapid expansion in recent times.
Ballincollig is their first shop and I called to see their set-up recently. Here there are two sections, an inviting delicatessen and a very impressive and well laid out butcher shop.
Wasn’t on a meat buying mission on this occasion but did pick up a few things from the deli, including one of their fresh soups (mushroom). It was an excellent soup, very tasty indeed.
Much of that taste though came from the cream and butter in the mix. If you want something healthier you could try the recipe below which comes from an old Irish Heart Foundation leaflet.
Mushroom soup (for 5/6 persons)
2 oz Flora Margarine;
2 oz plain flour;
1 pint of chicken stock (fat free);
1 pint of skimmed milk;
½ lb mushrooms, finely chopped.
Chopped parsley, to garnish; salt & pepper and juice of half a lemon.
Method: Place all ingredients, except lemon juice into a large saucepan; whisking continuously over moderate heat, bring to the boil, cover and simmer for 10 minutes. Just before serving add lemon juice and stir well. Serve sprinkled with chopped parsley.
1-My preference is to use low fat rather than skimmed milk.
2-Omit the lemon juice (too strong in the taste, not for everyone)
3-When cooked, liquidise.
4-You could add a swirl of Crème fraiche with the parsley.