Showing posts with label Macroom Buffalo. Show all posts
Showing posts with label Macroom Buffalo. Show all posts

Tuesday, May 2, 2017

The Old Butter Roads Food Trail Launch. Great Weekend of food and fun in Blarney.

The Old Butter Roads Food Trail Launch

Great Weekend of food and fun in Blarney
We are nothing without the producers - Chef Martina Cronin
Here are five of the best speaking in Blairs on Monday.
Clockwise from top left: Tim McCarthy, Justin Greene, Don O'Leary,
Rubert Atkinson and Pat Mulcahy.

The Old Butter Roads Food Trail is up and running following a sunny (mainly!) weekend launch in the Blarney area. The event was officially opened on Saturday in the Church of Ireland by Minister for Agriculture, Food and the Marine Michael Creed.
Wild Boar at Square Table
There were butter making demos at the Butter Museum, talks at the Hydro Farm Allotments, a pony and trap delivery of churns (the symbol of the food trail) to participating businesses, an ecology walk and talk (by Tom O’Byrne) at Clogheen Milken, the Gab story-telling competition, a smoked produce demo in the Old Blarney Post Office Café, a showcase multi-course dinner in the Square Table, an open weekend at The Farm in Grenagh and a Monday demo, with food and cocktails, at Blairs Inn.


And it wasn’t just Blarney members that were involved. There were producers plus restaurant and café operators from all over the area involved, Duhallow, Muskerry and Avondhu, a serious (if fun-filled) statement of intent for the many events ahead over the rest of the year. Expect a gathering (with food for sure) at the Kerryman’s Table in Aubane, a Tapas style event in Mitchelstown, a Long Table feast by the Killavullen Farmers Market, and more.


Wagyu beef (left) and Angus rib-eye at Square Table
Current members:
Ballinwillin House www.ballinwillinhouse.com
Blair’s Inn www.blairsinn.com
Peppers at The White Deer www.peppersmallow.com
Blarney Castle Hotel www.blarneycastlehotel.com
Nibbles Millstreet www.nibbles.ie
The Square Table www.thesquaretable.ie
Castle Hotel Macroom www.castlehotel.ie
The Old Blarney Post Office Café www.blarneycafe.com
Thatch & Thyme www.thatchandthyme.com
Praline Mitchelstown www.praline.ie
O’Callaghan’s Restaurant www.ocallaghans.ie
Longueville House www.longuevillehouse.ie
O’Brien’s Free Range Eggs, 
Hydro Farm Allotments www.hydrofarmallotments.com
Osbourne Butchers www.blarneybutchers.com
9 White Deer Brewery www.9whitedeer.ie
Longueville House Beverages www.longuevillahouse.ie/artisan.html
Folláin www.follain.ie, 
Annabella Farm, 
Twomey’s Butchers www.mtwomeybutchers.ie
Killavullen Farmers Market www.killavullenfarmersmarket.weebly.com , McCarthy’s Butchers Kanturk www.jackmccarthy.ie
Hegarty’s Cheese, 
Toonsbridge Dairy www.therealoliveco.com
St Anne’s Shandon www.shandonbells.ie, 
Activity Days www.activitydays.ie, 
The Farm Grenagh www.visitthefarm.ie
Cork Butter Museum www.corkbutter.museum


List subject to change as new members join.
The Blairs, Duncan (left) and Richard trying one of his cocktails

Sunday night’s multi-course dinner in the Square Table perfectly illustrated the depth and range of produce available in the general North Cork area.

The opening selection of canapés: 
Lamb Tartare;
Toonsbridge ricotta, apple, hazelnut, beetroot;
Old MillBank smoked salmon rice paper roll, avocado, pickled ginger;
Macroom Buffalo mozzarella, basil pesto, tomato tapenade;
Carrigcleena Farm cured duck, beetroot chutney, confit ginger.

Then, from McCarthy’s Butchers in Kanturk, we had a Black Pudding Roll with house piccalilli and also Crispy Bacon with apple purée.

Next it was the turn of Michael Twomey's Butchers in Macroom: Wagyu beef burger with Hegarty’s Cheddar and house tomato chutney and also enjoyed their Agnus rib-eye with duck fat chip and O’Brien’s free range egg béarnaise.
Hake at the Square Table

Fish then had its turn and the Pan-fried hake (from K O’Connell’s), with Annabelle Farm spinach and mussel velouté was a splendid combination, another tasty testament to the produce and to the skill of Martina in the kitchen, as indeed was the whole meal.

Now we were on  to the Ballinwillin Wild Boar, braised and cured and served with caramelised potato gnocchi, aged Coolea cheese, Ballyhoura Mushrooms and wild garlic. Great stuff.

Dessert was McCarthy’s Natural Dairy’s Buttermilk, foamed, with rhubarb, confit ginger and speculous crumble. Hegarty’s Cheddar  and Toonsbridge smoked Scamorza featured on the cheese plate and the highlight here, as part of the week long tribute in Cork to Veronica Steel, was Milleens Cheese with fig jam. All washed down with a drop of apple brandy from Longueville House who earlier supplied a glass of their excellent cider.
Dessert at the Square Table

And the top class food and drink continued on Monday in the garden at Blair’s Inn where the brothers Richard and Duncan were the hosts, Richard coming up with some inventive cocktails (using everything from stout to apple brandy to gin) while Duncan did the cooking demos.

Longueville's Apple Brandy
went down well at Square Table
Highlight here were the passionate speeches from the producers. Don O’Leary of 9 White Deer Brewery, Justin Greene of Bertha’s Revenge Gin and Ballyvolane House, Timmy McCarthy of McCarthy’s Kanturk, Pat Mulcahy of Ballinwillin House, and Rupert Atkinson of Longueville House all spoke well of their own products, and of the other products of the area.

But there was no trumpet blowing at the expense of other areas. This was underlined, simply and with some wisdom, by Tim McCarthy. If you enjoy the brown bread in Mayo than that's the best in Ireland; if you enjoy the brown bread in Cork, then that's the best in Ireland. 

So enjoy the best of local, wherever you are. And if you are anywhere near the Old Butter Roads Food Trail these coming months, you will be eating, and drinking, very well indeed.
Cheese for two at Square Table
Get the latest on their Facebook Page https://www.facebook.com/OldButterRoads/
on Twitter at @oldbutterroads
The Old Butter Road platter at Blairs

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

Thursday, August 4, 2016

Bellini’s at the Maryborough. Just one look. Hooked.

Bellini’s at the Maryborough
Just one look. Hooked.
Just one look at the list of their suppliers and I'm encouraged as I take my comfortable seat in Bellini’s Restaurant in the Maryborough Hotel. Two hours later, having seen and tasted what Head Chef Gemma Murphy can so with that very produce and I’m full, full of delight. The dishes on this new menu are tempting to look at and all you have to do is yield. I'm not the only one impressed. The Cork city hotel has just been awarded a second AA Rosette.

Quite a few starters to choose from including Warm Chicken Salad, House Cured Salmon with Goatsbridge Roe, Textures of Bluebell Falls Goat cheese, Pan seared Fresh Atlantic Scallops and Soup of the Day.

CL picked the Melon Soup (Compressed Melon, Peach Schnapps and Grapefruit Jelly with Feta Snow). Quite a display here as the liquid was added to the other ingredients at the table. An outstanding starter.
And so was my Boneless Roasted Baby Quail, soft herb mousseline, caramelised peaches and Micro Basil. Beautifully presented and so tender, a marvellous combination of flavours and textures. At this stage we were really settling in, feeling very much at home. Excellent food so far and great service too.

And that’s the way the evening continued. Oh, I almost forgot to mention the breads, the lovely amuse bouche (based on a mackerel pate) and the Mango and Passionfruit Sorbet.

The white wines cover a broad range; you may have anything from an Argentinian Torrontes to a Pouilly Fuisse. The reds range includes Club Privado Rioja (my choice) to a Walnut Block Pinot Noir (one of the Collectibles). No shortage of drinks here, everything from beer to the best of bubbles, as the bar is just alongside.
Melon soup
So on to the mains. Again plenty to choose from including Hereford Steak, Slaney Valley Lamb, Chicken Supreme, Wild Atlantic Hake, Orzo pasta. And check out that list of sides, including a Rocket and Parmesan Salad with Heirloom Cherry Tomatoes. Indeed, the advice is to go beyond the headline and check out the details in each dish.

Take CL’s choice: Pan Seared Sea Bass Fillets. You’ll see that heading in lots of places but here it is served with Broccoli and Yuzu Purée, Steamed Prawn Dumpling and a Prawn Bisque. Magnifique!

I went for a favourite meat, the Skeaghanore West Cork Duck Breast, and got another amazing plateful. The duck, cooked to  perfection, came with a Rhubarb Purée, Walnut Granola, Carrot Textures, Braised Beluga Lentils, Five spice and Balsamic Jus. Another five star dish, every element on the plate playing a role. My side here was the Steamed Market Greens, soy, sesame and Mirin Glaze. Could have eaten a bowl of that on its own, particularly the mange tout and sugar snaps!
Quail
After all that we knew the desserts were going to be good too so there was no hesitation, no talk about sharing one this time. I finished off in style with the Dark Chocolate Cremeux with Griotte Cherries (the one they soak in booze!) and Pistachio Ice-cream while CL enjoyed her Strawberry baked Alaska with Prosecco Foam (more booze) Strawberry and Basil Salsa. Superb.

What an evening in a busy Bellini’s. What a meal. Very Highly Recommended.

  • Their suppliers include Macroom Buffalo, Bluebells Falls, Goatsbridge Roe, Skeaghanore Duck, Larousse Fine Foods, Wild Atlantic Way Seafoods, Keelings Fruit and Vegetables, Matt O’Connell Seafood, PJ Sheehan and Co Poultry and the English Market.
Amuse Bouche and desserts
Maryborough Hill, Douglas, Cork, Ireland, T12 XR12
Tel +353 21 436 5555 | Fax +353 21 436 5662 | Email: info@maryborough.ie

Tuesday, October 13, 2015

Taste of the Week. Macroom buffalo steaks

Taste of the Week. 
Macroom buffalo steaks
Pic by O'Mahony's Butchers

"Full of flavour and tender," I said. "What more would you want?" Stupid question.
"Another one," she said.

We were chatting about our Taste of the Week, the ribeye steaks produced by Johnny Lynch of Macroom Buffalo and sold in the English Market by Eoin O'Mahony. Sirloin also available.

Yes, indeed. Another one is the correct answer!