You're in safe hands at the Lifeboat Inn in Courtmacsherry

 You're in safe hands at the Lifeboat Inn in Courtmacsherry

Aubergine Bake

I had an inkling I’d like the Aubergine Bake while checking the menu in Courtmacsherry’s Lifeboat Inn last Friday. Don’t think I've come across this bake before in any local restaurant, though I have enjoyed versions of Aubergine Parmigiana in places such as Da Mirco and Sicilian Delights (when they were in the Marina Market), and the dishes are fairly similar. Another bake I remember is a marvellous Portmagee Crab Bake at the Mad Monk by Quinlans in Killarney.

Fish Gratin

Of course, much depends on the ingredients, not to mention the chef; the Lifeboat has a high-class operator, co-owner Martin, in the kitchen who seeks out the best of local and fresh. The team out front is led by co-owner David, and he and his colleagues make sure everything runs smoothly.

Aubergines, called eggplants in the US and elsewhere, are a versatile fruit (not technically a vegetable) and may be cooked for a variety of dishes such as moussaka, caponata, ratatouille and parmigiana (which usually consists of oven-baked alternating layers of fried aubergine, tomato sauce, and pecorino cheese.

My choice was a resounding success, a five-star Aubergine Bake (with tomato sauce, Mozzarella, and basil). The combination, including juicy pieces of the aubergine, was waiting to be discovered under a gorgeous, cheesy, crumbly cover. And on the side was a fresh salad and a helping of their fries.

There was another top-notch "pie" across the table where CL oohed and aahed as she tucked into the Seafood Gratin, with Mornay Sauce, Golden Crumb, Creamed Potato, and Lemon (26.00). Another beautiful topping, much better than the usual potato. But there was some beautiful mashed potato on the side along with a salad, all washed down with a glass of the highly recommended non alcoholic cider from Stonewell.

The lads in the Lifeboat support local and, as well as Stonewell, you’ll also see (among others) Castletownbere, The Lost Valley Farm, Silverhill Duck, Macroom Buffalo, Caherbeg, Rosscarbery and Ardsallagh Goats Cheese listed on the menu.

We started with a shared bowl of Castletownbere mussels (13.00). They were as fresh as can be, cooked to a tee and served with a lemon and a slice of their own brown bread. I haven’t enjoyed mussels so much in a long while. Again, this simple product was local, from Roaring Water Bay west along the coast. Simple but simply superb.

Indeed, the meal was superb all through, so good that we had to leave some very tempting desserts behind! Local produce also featured here, including Bushby Strawberries in the Posset, Five Farms liqueur in the Tiramisu and Lost Valley Cheese (a tiny farm in Inchigeela) in the cheese course, all at €8.50. Next time!

For more on the Lifeboat Inn, including reservations, click here.

Before the meal, we strolled through the local wood, which is at its best in May when an abundance
 of wild garlic and bluebells bloom and tussle for space under the trees. As we walked,
the tide was lapping gently, mostly unseen,  on the rocks below to our left. When we reached
the end of the wood, we had a splendid view over the ocean with
the Old Head of Kinsale lighthouse away to our left. Enjoyed the walk and the enjoyment
factor rocketed as we ate in the Inn.

Our stroll in the wood took us about 50 minutes, out and back, but the path
goes on for much further. At one point, we came across a field full of these
healthy-looking greens. I wasn’t too sure what it was. Hardly beet?
Mangolds? But the beet is hardly grown in Ireland anymore and
I didn’t know if mangolds are either. A local man, also on the walk,
 put me right and confirmed that it was indeed beet, grown here for
animal fodder and no longer for sugar. And AI tells me that mangolds
are still grown in Ireland for fodder. And, surprisingly, for human
consumption as a heirloom vegetable!