Showing posts with label Ballycotton Seafood. Show all posts
Showing posts with label Ballycotton Seafood. Show all posts

Thursday, September 7, 2017

The Perfect Serve. Ferrit & Lee on Distillery Walk.

The Perfect Serve.

Ferrit & Lee on Distillery Walk.
Feather-blade perfection

It is a bright and lively room. No gourmet gravitas here. But Ferrit and Lee know their food and produced evidence aplenty at Wednesday night’s A Taste of East Cork 2017, one of the events of the current FEAST Festival in the area.

The FEAST emphasis is very much on local. Ardsallagh, Jameson, Ballycotton, Leamlara, Jim Crowley, Hegarty’s Cheese, Rostellan Chocolate, are all name-checked on the menu (below). I’ve often maintained that the small things on the menu, in the meal, can shine a light. And so it was here.

Take the crumble, for instance, the foraged berries in particular. What a splendid burst of juice and flavour! It immediately reminded me of picking a few blackberries at the edge of a warm Rougrane cornfield. Local and brilliant. Not flown in from Guatemala or Mexico.

Staying in the hedgerow. How about that elderberry jus with Jim Crowley’s feather-blade? Absolutely outstanding. And the humble mackerel was the highlight of one of the early dishes. Maybe not so humble anymore. They told me here they are scarce this year confirming what Bayview chef Ciaran Scully mentioned a couple of weeks back.

But back to the meal itself in a full and buzzing restaurant, previously known and loved as Raymond’s and now taken over by former employees Pat Ferrit and Stephen Lee. They have a welcoming crew out-front also, mixing East Cork smiles and chat with a calm efficiency throughout a busy evening.

The whiskey, ginger and lime cured salmon, with local crab and pickled fennel, was the perfect Jameson serve. The Ardsallagh cheese, an East Cork food icon at this stage, was perfect too with the honey and lime while the beetroot relish added a wee bit of piquancy.
Ardsallagh cheese

And then came that marvellous mackerel with a delicious roast beetroot (another humble ingredient that has been “rediscovered” in recent years); great too to see the Leamlara micro greens making yet another appearance on local menus.

Oh, forgot to mention, there were two glasses of wine including in the meal, both from Liberty Wines and both made by New Zealander Graeme Paul in the Languedoc in the south of France. We started with his white, the Baron de Badassiere Sauvignon Blanc 2015. This was superb and Paul is in danger of putting some of his fellow Kiwis out of business with this quality. And that standard was maintained with the red, a fruity and spicy Baron de Badassiere Syrah 2016.

The feather-blade is by now quite popular in the Cork area and Ferrit and Lee’s version is in the very top rank, so tender and tasty. That shallot added a sweetness to the dish and the jus crowned it. That little croquet by the way, with Hegarty’s famous cheddar, also played a delicious supporting role.
Salmon and crab

And then not one but three desserts. The crumble, with those berries and the judicious use of ginger-nut, was more or less perfect and the Jameson panna cotta was pleasurably dispatched. I kept the chocolate dark and handsome, ’til last, leaving me looking forward to more good things to come from the Rostellan producer.

By the way, if you are free this Friday evening, a FEAST event is taken place in the courtyard of the chocolate shop in Rostellan. Lobster and prosecco, and chocolate of course, are on the menu.  Ferrit & Lee will be one of eleven local restaurants in the big tent as the festival reaches a climax in the streets of Midleton tomorrow (Saturday). All the details here


A Taste of East Cork 2017

Jameson, Ginger and Line Cured salmon, Ballycotton Crab cake and pickled fennel.

Honey and Lemon Ardsallagh Goat’s Cheese Bon Bons, Beetroot relish and bacon.

Pan-fried Ballycotton mackerel, roast beetroot and Leamlara Micro Greens.

James marinated Jim Crowley’s feather-blade of Beef, caramelised shallot, carrots, Hegarty’s Smoked Cheddar croquette and elderberry jus.

A trio of desserts: Apple and foraged blackberry ginger-nut crumble; Rostellan dark chocolate mousse; Jameson Irish Coffee Panna Cotta.

See other posts from FEAST 2017

Wednesday, September 6, 2017

Al Fresco in F-EAST Cork Superb Sage Meal

Al Fresco in F-EAST Cork

Superb Sage Meal
A sharing plate of one of our four starters, Ballycotton Smoked Salmon
Kevin Aherne has some serious form when it comes to an outdoor feast. He has even one or two on board a small boat. Tuesday's outdoor event though was in the much more stable, much more comfortable courtyard at Sage, his Midleton restaurant famous for the #12 mile menu!

Of course, the food would be local and Kevin emphasised the importance of provenance as we sat down to eat at the Long Table. As soon as the starters arrived, the oysters, the salmon, the mackerel, the mussels, we were on a roll and total strangers began to chat and enjoy the occasion and the food. 

It reminded me, to a degree, of the supper that often followed a day's threshing back in the day. But we wouldn't have had wine in those days, mostly bottles of stout and other beers. And, of course, it would have been in an open barn or in the farmyard, not under a heated canopy.
The other starters: oyster, mackerel and mussels

No doubt the forty or so of us gathered for this event, the second of FEAST, the newly rebranded food festival in East Cork, were soon in good form, especially after a glass or two of the lovely organic Cava, the Alta Allela, from a family vineyard close to Barcelona. The La Source blend of Vermentino and Chardonnay, another organic wine, was a delight and it accompanied our starters and the Le Caveau import from the Languedoc was an excellent match indeed.

Kevin, Réidin and their team were now busy, working hard to assemble the food for the mains. But there wasn't a problem (not that we noticed!) and soon the large group were tucking into the local duck and beef with the various sauces and side dishes. An amazing display of just how good local produce is once in the proper hands. Again that velvety wine from Portugal was just the job.

Just like the starters, there were four items for dessert, all delicious. Perhaps the highlight though, certainly for those around me, was the Bó Rua mature cheddar from just out the road. Then again was it the Wilkies 64% chocolate delice served as the memorable feast came to a sweet and appropriate conclusion.

Still time to enjoy a visit to FEAST. This Thursday evening, Ballymaloe is the venue for a Seasonal Cocktail and Feast. Tomorrow, take a trip to Rostellan for chocolate, cheese, shellfish, wines, prosecco, teas and hot chocolate in a historic courtyard. Saturday is the main event with demos and stalls all over Midleton. Highlight may well be the restaurant tent with 11 local restaurants serving small dishes for a fiver (max.) and a long table outside. On Sunday, it will be wind-down time in Sage with a #12 mile BBQ in the Courtyard.

Last Tuesday’s FEAST Menu in Sage:

Local man Kevin.
On arrival: Cava Alta Alella, a Brut Nature (biodynamic)

To Start: Ballycotton hot oysters, breadcrumbs, aged cheddar.
Ballycotton smoked salmon.
Pickled and charred Ballycotton mackerel.
Ballycotton mussels and Jameson cream.


La Source, Pays D’Oc 2016 (Vermentino/Chardonnay.


To Savour: East Ferry roast Aylesbury duck, spiced plum sauce.
Beef sirloin (James Walsh, Buckstown), béarnaise.

Pickled beet salad (Joe Burns, Killeagh)
Cauliflower gratin (Joe Burns, Killeagh)
Last of new the new potatoes with gremolata (Staffords, Roche's Point).

Beyra, Douro 2015; Alfrocheiro/Jaen/Tempranillo/Touriga Nacional

To Finish:  Toasted mallow and lemon verbena posset, wild strawberries.
Wilkies 64% organic chocolate delice.
Soft Ardsallagh goats cheese, elderberries.
Bo Rua cheddar, Terry’s honey crackers.

Highbank Orchard organic proper dessert cider.

Posset
See other posts from FEAST 2017

Friday, June 24, 2016

The Granary Foodstore Celebrates 20 Years! Popular Cafe in centre of Midleton town.

Granary Foodstore Celebrates 20 Years!
Popular Cafe in centre of Midleton town
“It was nice to mark the 20th anniversary”, said Jack O’Sullivan of Midleton’s Granary when I met him in the restaurant earlier this week. “The Kids Bake-off was a highlight but there was more. We had music, face painting as well, and there was a lovely atmosphere.” The beginnings were small but The Granary has developed into a fine family business, a much loved one, and Jack’s goal is to improve it but “still using the home style of cooking”.

It was his mother Eleanor who started the business. When she opened the door for the first time twenty years ago, the punters started coming. But there was an opening day drama, a little one. The cash till had not arrived as scheduled! But it soon appeared and they were up and running.
Laura (Manager), Jack, his mum Eleanor,
Alison (Head Chef) and Magda
That was in the original premises, nearer the distillery. It was in an old grain store, and that’s where the name came from. Eleanor, who still works in the cafe, had gained her experience in the town’s Farm Gate and one of her jobs was to make fresh pasta and that may well have been the first fresh pasta in Ireland.

She started off in her Granary making ready-made meals and baking, all done in the kitchen. It went very well indeed but, nonethless, ten years later, it was a bold move to the new development on the square, taking on a much bigger premises, the aim being to keep on doing the same, still more of a food shop than a sit-down cafe.
Bit by bit though, the ready-made sales started to slip and so the decision was made to make the restaurant, serving simple meals, the main focus. Jack, with limited opportunities in his chosen profession of quantity surveyor, was now on board.

“We were the first to do breakfast in the town. It took off well and is still busy. We offer it up to 3.30 and that suits customers. For lunch and brunch, we have some very regular customers, the same faces. It is great to look after them, they are fantastic. Loyalty is important and it works both ways. Honesty is another quality here, another important factor for us.”
We asked him if there was anything on the menu that the customers must have. “Oh yes there is. Our Crispy Chicken Wrap. We tried taking that off the menu but it provoked quite a reaction. So many customers come just for that wrap. And the Lamb Stew is another dish that we’ve been doing from day one.” By the way, we were sitting at a table that had been kept from the original Granary.

Founder Eleanor with Therese
O 'Donovan (Pastry Chef) 
His own favourite is a salad. “Yes, I look forward to them. We have a great variety and all are made here in the kitchen. And they are also very popular as a takeout. There is a trend now towards healthy food and that is going well for us. Still though, our cake display is another big draw for us.” The cakes, again all made on the premises, are unmissable; you see a table laden with tempting choices as you come in.

We asked Jack if many tourists visit. “We don't rely on tourists but this year, for some reason, quite a few more have come to us. There is good cooperation between the restaurants and cafes in the town. For instance if we are about to close or getting near to that time, we’d recommend another nearby venue.”

The Granary supports local producers including O’Farrell Butchers, Ballycotton Seafood, Pana Breads, Jack Cuthbert breads, East Ferry, and Leamlara Micro Greens.

Salad lunch
 Aside from Jack and his mother, there are 13 staff employed, “a great team”. “Our head chef is Allison, our pastry chef is Therese. People come from far and wide to work for us and that is encouraging. We have and need a very organised team here. Everything is freshly made.”


On our visit, we tried out a couple of those salads. I loved mine, based on Gubbeen salami. And, another tip, do try their Tunisian Orange Cake, gorgeous aroma, texture and flavour. And if you wish to find out more, check their website http://granary-foodstore.com where you’ll find the menu and even a few of their recipes!


My lunch at the Granary

Monday, December 1, 2014

Fish & Wine on the Double. Recipes from the Lettercollum Cookbook

Fish & Wine on the Double

Recipes from the Lettercollum Cookbook
Grilled Cod

Dipped into the fish section of the newly published Lettercollum Cookbook  twice over the weekend and came up with two beauties! And matched them with two lovely white wines from Supervalu.

Enjoyed the Moncrieff Show from the Midleton Distillery on Friday afternoon; no shortage of whiskey and tasty canapes, even wine. Still, ever mindful of the next meal, our first call on the way out was to the Ballycotton Seafood shop on main street and here we bought some scallops and cod.

The scallops, an impulse purchase,  were done this time, not with bacon, but with black pudding. The black pudding was really good but a bit on the strong side for the shell fish and I think the Truly Irish bacon is a better match! 

The cod was deliberately bought for the Lettercollum Recipe: Grilled Cod with Roasted Cherry Tomatoes and Basil. It is the kind of dish we've made lots of times on holidays (easy to get the basic ingredients). Indeed, Karen Austin’s book says “this recipe is great in summer and very quick to make”. But the result, with the super fresh cod, was also excellent on the last Friday of November.

The wine:
Portico da Ria Albarino 2013, Rias Baixas (Spain), 12.5%, €10.00 SuperValu.
With its light gold colour and fresh aromas, you get to like this one immediately. Fresh and fruity, it is quite intense on the palate, lively and lovely, and with an ample finish. It is the perfect match for simple fish dishes, including this one and the one below. Very Highly Recommended. Lovely label too! Rias Baixas is an area in North West Spain, around the Atlantic city of Vigo. Albarino is its dominant grape, also the easiest to pronounce!
Suquet de Peix. Tasty in any language!
Fish Two
We were soon back in Midleton, this time for the Saturday Farmers Market and joined the queue at O’Driscoll’s Fish stall, again shopping for a Lettercollum recipe, this time the Suquet de Peix, better known around here as Catalan Fish Stew!

We got a bag of fish bones from O’Driscoll’s to make the fish stock and also Monkfish (you may also use Hake) and mussels, the other main ingredients. Onions, red peppers, garlic, waxy potatoes and tomatoes, even a drop of brandy, also feature in this very tasty dish.

Karen says they first came across it in Cadaques on the Costa Brava, the town where Salvador Dali lived for most of his adult life. “Essentially, it’s a one pot dinner but a great dish for entertaining as the basic stew can be made and then left aside until the guests arrive when you can reheat the stew and pop the fish in. It is served with a parsley and almond picada - a sauce similar to a pesto”.

It turned out very well, thanks to the chef de cuisine here.


The wine
Macon Lugny Les Coteaux des Anges 2013 (Burgundy), 13.0%, €10.00 Supervalu.


This is an excellent Chardonnay from the home of the variety. There is even a village called Chardonnay, not too far from Lugny. Like Rias Baixas, most production here, in the Mâconnais part of Burgundy, is on a small scale. Again, the match was a good one and the wine is highly recommended, especially at the discounted Christmas price.


Colour is a light honey, really bright, and the white fruit aromas hint at peaches, nectarines, apples, a little citrus too. No shortage of inviting flavour on the palate, concentrated fruit, crisp but with a good weight and a long finish.

The Book
The Lettercollum Cookbook, by Karen Austin, is widely available in bookshops nationwide (including Waterstones and Bradley's) and in the UK . Great too that it is printed in Ireland by KPS Colour Print. It is published by Onstream in Cork and available online here.

Monday, January 13, 2014

Always Busy at the Bramley Lodge Café

Always Busy at the Bramley Lodge Café
 I think Bramley Lodge Café has been perpetually busy since Gillian Kearney opened the café in 2009. It is situated just off the N25 (main Cork-Waterford-Rosslare road) at Cobh Cross. Parking has been improved here, it has long opening hours and so it is a very convenient stop. And  a highly recommended one.


My latest visit came this weekend. The welcome is informal but warm, reflecting the friendliness of the staff. By the way, informal doesn't mean inefficient service, far from it. We were immediately directed to a table and soon had the menu and the list of specials and, as it turned out, we ordered mainly from the latter.


Had seen their Cajun style Salmon with a Mango Salsa and Rustic potatoes and seasonal veg (13.95) on their Facebook page earlier and went for that as my mains. It was terrific, cooked and assembled with a light touch, and thoroughly satisfying; it looked well and tasted well.


CL too was very happy with another nicely presented special: Roast Loin of sugar baked Pork with an Apple and Raisin Chutney, served with seasonal vegetables and potato (12.95). An excellent piece of meat and enhanced no end by that beautiful chutney!

 My Halloumi affair continued with my starter, this from the regular menu: Grilled Halloumi with organic leaves, char grilled melon, rustic potatoes and honey and citrus dressing (7.95). That dressing was superb and I totally enjoyed the combination of the cheese and the melon, a combination that I haven't come across in recent weeks.


Our other starter was the soup of the day: Broccoli and Courgette (5.50). Much more than the two veg went into this very flavoursome warming bowl.


The café puts much of its success down to using “the best ingredients available from our local producers”. Their website lists Ardsallagh Cheese, Ballycotton Seafood, Riverview Eggs, and Clonakilty Black Pudding among those suppliers and I also noticed Woodside mentioned on the menu.


In addition to the café, they have a food store full of their own and other producers’ good things, a huge range of lovely stuff including cakes, take-out meals, soups and chowders and salads. And, they also do outside catering!


Bramley Lodge,

Tullagreine,

Carrigtwohill,
Co. Cork.
t: 021 4882499

  • Opening Hours

  • Monday - Thursday 8AM- 7PM Last orders 6PM.
  • Friday - Saturday 8AM-9PM Last orders 9PM.
  • Sunday 9PM - 8PM Last orders 7PM.


Friday, November 1, 2013

Amiable Amicus


Amiable Amicus
Wings!
Great to get in out of the winter’s night and get comfortable in Amicus in Paul Street. We were rather early but the place was filling up. Soon we were comfortably seated at our table and studying the huge menu. We weren't aware they had an early bird as well but that menu was also presented to us and indeed we choose from it.

It seems the Early Bird is doing well for some restaurants around town. We passed the Strasbourg Goose about 6.30pm that Wednesday evening and they were packed! Obviously three courses for €20.50 is a good draw. Amicus at €21.95 for three courses is only marginally more expensive.


Bruschetta
Amicus, who grow much of their salad and vegetables themselves at their southside allotments, source their meat and fish locally and they list The Chicken Inn, Ballycotton Seafood, Kay O’Connell’s, Fasnet, Durcan Meats and O’Crualaoi among their suppliers. They have a full bar service (wine, spirits, beers, cocktails etc) here but, aside from Murphy’s Stout, don’t seem to have any local beer on their list.

The Amicus operation in Paul Street is spread over three floors and they are going all day long with Breakfast, Lunch and Dinner, even a takeaway service, available. Service on the ground floor was excellent, friendly, helpful and efficient.

This is the Early Bird starter selection: Soup of the Day; Selection of Bread and Dips; Bruschetta of Cherry Tomato, Feta and Basil; Spicy Chicken Wings with Garlic Dip; Nachos Covered with Tomato Sauce, Cheese, Guacamole and Sour Cream; and the  Amicus Caesar Salad. I picked the Chicken Wings, quite a tasty and substantial opener, while CL enjoyed her Sourdough Bruschetta.


Believe it or not, there are no less than twelve options in the main course section,everything from a Cajun Chicken Salad to a Chicken (or vegetable ) Curry, including 8 oz sirloin at €3.95 extra. CL choose their Fish Cakes, served with Chilli Jam, House Salad and Wedges. This was a massive plateful!
Smoked Salmon Pizza
One of the options was a pizza and you could pick any from the main menu. I thought the Smoked Salmon (white pizza), consisting of Smoked Salmon, Sour cream, capers, caramelised onions, peppers and mozzarella, looked interesting. And so it proved.  The onions and salmon were a cracking combination, very enjoyable overall.

Dessert menu: Sticky Toffee Pavlova, Chocolate Fudge Cake, Warm Apple Pie and Cream,
Mixed Fruit Crumble, Sauce Anglaise, Selection of Ice-creams. If you wish, you may have a glass of wine or beer instead of dessert or starter.  Made a note to myself for the future to take the wine or beer and skip the dessert!





Friday, September 16, 2011

NEW DISHES FROM BALLYCOTTON SEAFOOD


BALLYCOTTON SEAFOOD
Salmon & Sweet Chili

Mediterranean Cod Gratin

Always like calling to see the folks at the Ballycotton Seafood in the English Market and also make the odd call to their shop in Midleton.

Now the good news for

Sunday, November 14, 2010

EATING IN

CHEZ MOI
Níl aon tinteán mar do thinteán féin.

With so many top class food producers now operating in the area, plus the English Market on our doorstep, eating in can often be every bit as good as dining out.

Take last night for example. We have some brilliant soup makers locally, including Just Food in Cobh. Just a few miles over the road, we have Cully and Sully and it was their White Winter Vegetable Soup that we picked up in Dunne’s Stores. This winner of the Global Sial D’Or, for the World’s best new product, is made largely from potato, onion, celeriac, parsnip, leek and cauliflower and the Ballymaloe traditional essentials butter and cream.

The outside of the 400g pack, by the way, is packed with info and even a recipe and all for €2.49. Just pop it in the micro-wave for a few minutes and you have a gorgeous starter.

The main course, Mediterranean Fish, took a bit longer. Got some lovely hake from Ballycotton Seafood in the Market. The recipe came from the packed November edition of Easy Food, which cost just €3.00 and is well worth it. The other easily obtained ingredients were: cherry tomatoes, red onion, olive oil and basil pesto. This was satisfying dish and simple to make. Compliments to the chef and to Easy Food, not to mention the hunter gatherer!

We normally drink white wine with fish and we tried out a bottle of Adria Pinot Grigio 2009 (one of the new range being imported by Wine Alliance and available in quite a few outlets, including Bradley’s in North Main Street, for €9.49). It is an excellent example of this Italian wine and a great match for the hake.

Wednesday, November 4, 2009

Ballycotton Seafood in Cork


BALLYCOTTON SEAFOOD
The English Market is long established and one of the highlights of a visit to Cork, everything available from exotic spices to tripe and drisheen.
Not too many fish stalls. My favourite is the relatively recently arrived Ballycotton Seafood, which took over from the Bandon Fish shop.



Called in there recently for some unsmoked haddock and got five large pieces for €14.00. Also had a good chat with the man behind the counter who wasn't at all happy with the prices that local restaurants are charging for fish. “You’d pay 26 euro for one piece of that on a meal out.” He has a point!

Check out my review of Ballycotton Seafood - I am cork - on Qype