Showing posts with label Eoin O'Mahony. Show all posts
Showing posts with label Eoin O'Mahony. Show all posts

Tuesday, July 4, 2017

Delicious Buffalo Burgers. Have you eaten buffalo meat?

Delicious Buffalo Burgers

Have you eaten buffalo meat?
Buffalo meat is something of a rarity in Ireland. Macroom’s original 31 animals were imported for their milk, to make cheese. But that was back in 2009. Now that herd has expanded and the male of the species is appearing in butcher shops, at least in the Cork area. 

Criostóir O’Crualaoi is well known for his handling of traditional Irish beef and lamb (they have their own farm in Ballincollig) and is now supplying Johnny Lynch's buffalo to retail outlets such as Eoin O’Mahony in the English Market (watch out  for tasting on 15th July, provisional), to Noel Lynam in Twohig's SuperValu Kanturk and to Ger O'Callaghan to Drinagh Co-op in Skibbereen. The meat is prepared by Feoil Ó Criostóir who have their own abattoir and facility, also in Ballincollig. 

High standards across each and every stage of the processing cycle always result in 100% traceable, quality-assured, great-tasting Irish meat. Traceability, hygiene and quality standards are verified by numerous agencies, including Bord Bia  and the Food Safety Authority of Ireland. Feoil O’Criostoir is also a member of the Associated Craft Butchers of Ireland. 

Recently Michael O'Callaghan, of their marketing department, gave me a pack of buffalo burgers to sample, indeed to share around. Having, a few years back, tasted the first first buffalo that Criostóir slaughtered and a few more bits and pieces since, I am relatively familiar with the meat, a touch sweeter than beef, juicer too and very tasty, once it is cooked well (don’t overdo it!).
So we had a few here ourselves and, not for the first time, were very impressed, delighted with the excellent texture and flavour. We sent a few over the road to a married couple with three children and got a big thumbs up, especially from one of the teenagers who is a committed gym user and he noted that buffalo is a great source of protein as well as being delicious.

A younger couple (no children) were also allocated a few burgers and again the report was good: “They were the juiciest and tastiest burger we’ve ever had. They were much leaner than the beef burger, no grease in the pan.”

So thumbs up all round. And then we told them about the other advantages of using the meat. Just getting a little technical here but I won't bore you with too many details.

Professor Joe Kerry, School of Food and Nutritional Sciences, UCC, did quite a study, based on the Johnny Lynch herd and below are the main findings.

per 100g

Protein:                        Buffalo 20.39g  Beef 19.05g
Saturated fatty acids: Buffalo 0.46g      Beef 4.33g
Cholesterol:                 Buffalo 46g       Beef 59g
Iron:                              Buffalo 2.7mg  Beef 1.3mg

So there you are. Criostóir was thrilled with the results, even if they were expected. If you visit his website you’ll read that buffalo meat is perfect for weight loss; a great source of protein for gym users; lower in cholesterol. Beside, is locally sourced and always full of flavour (I can certainly vouch for that). You may read other details of the study here.  

The buffalo meat can be supplied in various forms. At present, your butcher can order: mince, rump, cube roll, fillet, strip loin, top side/silver side/knuckle, and burgers (6oz).

Wednesday, January 4, 2017

Best Steaks & 3 Best non-Cork Restaurants 2016

Best Steaks 2016
Aubrac

Aubrac Steak at The Harbour Donegal Town




Macroom buffalo steaks from Eoin O'Mahony English Market

Irish Piedmontese Beef from their stall at Cork Summer Show


Three Best Restaurants Outside of Cork 2016

I've dined around the country this year, including Donegal, Limerick, Kerry, Meath, Dublin, Waterford, Wexford, Louth, Galway, Mayo and so on and these, in no particular order, are the three non Cork restaurants that I enjoyed the most.
I'll be on the road again in 2017. Any tips? cork.billy@gmail.com

Cistín Eile - Wexford
La Boheme

La Boheme - Waterford
Turbot at The Mews

The Mews - Kenmare

Tuesday, October 11, 2016

Taste of the Week. Kerala Buffalo Curry

Taste of the Week
Kerala Buffalo Curry

When staying in a French town, I found there were two essentials that had to be located immediately. One was the Tourist Office and the other was the local traiteur.

The latter was a source of top notch prepared or semi-prepared dishes. And so I was delighted to see a notice in O’Mahony’s Butchers in the English Market quietly proclaiming that they had Kerala Buffalo Curry on offer.

And not alone that. Eoin O’Mahony himself was on hand to offer all the info needed on how to handle the dish at home. Add onions, a can of tomatoes and coconut milk (available a few yards away at Mr Bells). The buffalo meat, from Macroom, looked good and, with the additions and some slow cooking, proved to be a real treat and our Taste of the Week.

Well worth a try. And lets hope that Eoin comes up with a few more.

O’Mahony Butchers
Unit 37 Grand Parade side
English Market
Cork
Twitter: @guilderdbutcher

Tel: 021 4270254

Thursday, February 5, 2015

O’Mahony Butchers Can Do It. Have Been Doing It Since 1898.

O’Mahony Butchers Can Do It.
Have Been Doing It Since 1898.


“I can't do that” are not words you’ll hear from Cork butcher Eoin O’Mahony, who has just opened a grand new stall (above), right next door to the older family unit Edward O’Mahony. Over the last few years, Eoin has had requests for different cuts, new to the market. He didn't just shrug his shoulders and tell a potential customer “we don't do that” or “we can’t do that”. No. He has a chat, finds out all about it and then comes up with the goods.

And that can-do attitude led directly to the new stall. That, along with the retiral of the O'Mahony’s neighbour. “The existing stall was busy, very busy. We didn't have enough space, the range had gotten so big, our own sausages and burgers were flying.” So he took the opportunity. And on the displays of the new stall you'll see veal, venison, buffalo, and, this week, they’ll be joined by poultry.

The story all started back in the 90s, the 1890s that is, when Eoin’s great grand-father Michael Bresnan left County Limerick to be apprenticed to a Cork butcher in the market. By 1898, he had his own stall. It is still there today (with Eoin’s uncle, also Michael, at the helm), making the Bresnan family the longest continuously trading in the English Market.
Not every one wants a full leg of lamb nowadays;
just ask them to cut it into fillets (top left).
Bottom: Bavettes (left)and Buffalo steaks.
The Bresnan's bought a farm in Ballinlough, where Lovett’s restaurant eventually set up. As the city had grown around them, they moved to a new farm and abattoir in Carrigaline in 1978 and this is where the Ballea Lamb and beef comes from. Meanwhile, a small stall at the Grand Parade end became vacant and was bought by Eoin’s mother (still working there today) and that's the one with Edward O’Mahony on the sign, right next door to the new one.

Eoin says they have lots of French cuts on the new stall. “We pride ourselves on being able to produce any cut. An enquiry from an Argentinian led to the Tira di asado ribs. And I picked up a  few good ideas on a recent trip to Montreal, so watch out for new stuff in the near future!”

Spiced Buffalo came in before Christmas and was a big hit and there were also great reports back on their recent marinated hanger steak. New cuts or not, it will still all be based on the best of local produce, the lamb and beef from Ballea, veal from Macroom, buffalo (they have the full range) from Toonsbridge.
Aged steak and, insert, Tira di asado ribs
We asked Eoin if the success of any particular product had surprised him. “Well, yes, the hanger steak and the bavette and the buffalo of course. Our customers, and we do have a broad range of customers, have taken to them in a big way.” His own favourite is aged sirloin steak. The bavette, by the way, “when shredded, makes a great stir-fry”.

This weather, the most popular are the Short Ribs, Beef Cheek, Feather-Blade, and the Osso Bucco and, in the summer, customers choose from a huge range of sausages and burgers. And it is not just customers at the market that O'Mahony's are popular with. They supply many of the restaurants, big and small, around the city. For instance you’ll see the Feather Blade on the menu at Fenn’s Quay and that too helps make the cuts better known.

Eoin is looking forward to 2015 with renewed confidence. Like many market traders, that confidence has been boosted by a very busy Christmas, “one of the busiest in a few years” according to Eoin. So keep an eye on that new stall, especially from this week on, when the O’Mahony’s will be selling poultry, including “proper” chicken and duck. And not just any duck. These will be the old fashioned, “more meaty” Aylesbury bird. Happy New Year!

To see the latest from Eoin and family, follow his Twitter posts here.

The original stall, still going strong.

Wednesday, November 12, 2014

Taste of the Week

Taste of the Week
Spiced Buffalo


 A new stall and a new product for Eoin O'Mahony of the English Market. The new stall is right next door to the existing O'Mahony Butchers and the new product is Spiced Buffalo, a delicious variation on the traditional Spiced Beef and our Taste of the Week. The buffalo comes from the herd at Toonsbridge Dairy and, in the coming weeks, Eoin will have all the different cuts. Not too sure what to do with buffalo meat? Then check out the Toonsbridge recipes here. By the way, the spice used with the buffalo is not the same spice that Eoin uses with his beef!