Showing posts with label Rebel Chilli. Show all posts
Showing posts with label Rebel Chilli. Show all posts

Sunday, September 10, 2017

FEAST. On the Street. The Main Event

FEAST. On the Street

The Main Event
Family day out. Busy side-street.

From the outset of the rebranded FEAST, Saturday had been billed as The Main Event. And the crowds of people up and down Midleton’s Main Street and side streets and in the Farmer’s Market, demonstrated just that. And, once again, the weather played its part, the odd shower no deterrent at all to those strolling and snacking, and those eating a tad more seriously at the long outdoor table opposite the Restaurant Tent where some eleven restaurants were selling delicious small plates at a fiver each.
Ethiopian stall

But is wasn't just the restaurants. Lots of other food (Green Saffron were busy, as always) available as well under the mainly blue sky. Great too to see the local butchers, including Jim Crowley and Frank Murphy, on the street, bakers too and coffee makers. No shortage of sweet stuff as you made your way between the various hot-spots.
The Granary Crew

The Demo Marquee was a magnet as Bertha’s Revenge Gin, Patrick Ryan’s sourdough, and various chefs, including Ciaran Scully, Lilly Higgins, Kevin Aherne and Martin Shanahan kept the punters entertained. Down in the Distillery, you could enjoy a premium whiskey tasting and Carol Quinn’s talk on the  history of whiskey here for a tenner.

Opposite the restaurant area was where the long table was situated and just beyond there was a packed children's zone with music shows, puppet shows, and amusements. The siting of the table and the amusement space close together was great for parents and I saw more than a few taking turns at the table and then relieving the partner on child duty!

The regular Farmer’s Market was also buzzing. Maybe one day, all will be accommodated on Main Street but on Saturday the traders were doing well. Had a friendly word with the Lobsterman who I’d met in Rostellan the evening before. Baker Declan Ryan was, as ever, on duty at Arbutus stall while Noreen Conroy was as busy and as friendly as ever at Woodside Farm. Nearby, at the Courthouse, the friendly GIY folk were dishing out advice on what to grown, how to grow it and when.
Monkfish, chorizo, flatbread by Samphire (at Garryvoe Hotel)

New!
Back on Main Street, it was hard to make choices. Would have been a gargantuan feat to sample something from all eleven restaurants! And that would leave out all the others. Tough. I had heard on the Twitter that Farmgate’s Chowder was a thing of splendour but by then I had had my fill.

One of the highlights was the Monkfish and chorizo flatbread served by head chef Kevin at the Samphire (Garryvoe Hotel) stand. The crab beignet by Pier 26 went down well. Jack and his team at the Granary Cafe stand were busy and their massive baked Rooster (with Ballinrostig nettle and  cream cheese and Gubbeen chorizo) was quite a treat and I also got a few pastries here to bring home.
Garlic selection

Indeed, that bag for home filled rapidly. Included were the Mango, Peach and habanero chutney a new product from the Rebel Chilli lads, some garlic (including Avram, Lautrec, and Pink Marble) from West Cork Garlic, a bag of Honduran coffee beans from  Badger & Dodo and 30-day aged beef from Woodside. Happy out, as we headed west from F-EAST! Here’s to next year.
Busy butcher Jim Crowley
See other posts from FEAST 2017

Monday, June 19, 2017

Night of the Long Table. Four Hundred Dine Out on Cork’s South Mall

Night of the Long Table

Four Hundred Dine Out on Cork’s South Mall
Phil (standing) wishes Happy Birthday to fiancée Veronica; they get married today.
A night out to remember for the over four hundred diners who gathered on Cork’s South Mall for an outdoor dinner, the second running of Cork’s Long Table. And the sun came too, making it a glorious occasion for the organisers and their partners including Bord Bia, Failte Ireland, Cork City Council and Cork Midsummer Festival.

There was a choice of drink on the way in, anything from Prosecco to cider to beer to a cordial. The first suppliers we met were Colm McCan (what a hat) and Pascal Rossignol of Le Caveau, helping out on the night.
All calm before the service

Soon we were seated at our table, strangers to the right of us, strangers to the left. A few minutes later though and strangers no more! 

A tasty oyster signalled the start of the serving and then came the Producers Boards with Smoked mussels and mackerel, crab with lemon mayo (perhaps my favourite), black and white pudding, spiced beef, crubeens and ham hock terrine, chutney, breads, mozzarella. That got us talking and sharing and there was something for everyone!
Welcome to the Long Table from Colm(left) and Pascal of Le Caveau

The mains meanwhile were being prepared in the kitchens of the nearby Imperial Hotel and distributed to the various staging posts on the pavement. It was worth waiting for, not that we were waiting at all. The rack of lamb with pea purée, salsa verde, mixed leaf salad and loads of superb British Queens, not forgetting Glenilen butter, was totally satisfying though a few of us volunteered for seconds when the opportunity arose.

And the dessert, a very generous one indeed, was Strawberries with crushed meringue, cream and rose petal, another delight. And to finish we had cheese: Milleens to remember the late Veronica Steele and Hegarty’s Cheddar.
Starter board

All the while, the wine, the beer, the cider, whatever you fancied was being served and the brass band played. There was even a birthday surprise for Veronica, served up by fiancé Phil; all go for this couple who get married today. We wish them well!

Once announced, the Long Table Dinner sold out within hours, such was the feeling that this was going to be a good one. And once you saw the list of quality suppliers, you knew the basis was there for a terrific meal. 
Lamb

Suppliers included Frank Hederman, K. O’Connell Fish, Tim McCarthy’s, Rosscarberry Recipes, McCarthy Meats, Haven Fish, Glenilen Farm, Waterfall Farms, Bumblebee Flower Farm, Dave Barry’s Farm, Bushy Berries, On the Pig’s Back, Murphy’s,  Longueville House, 9 White Deer, Le Caveau and Counterpoint.

I've often heard chefs say they are nothing without the producers but the restaurants and chefs have a major role to play in getting the best from the produce and that certainly happened last night with Ali’s Kitchen, Electric Fishbar, The Farmgate, Fenn’s Quay, The Imperial Hotel, Isaac’s Restaurant, Jacob’s on the Mall, Jacque’s Restaurant, L’Atitude 51, Nash 19 and the Rocketman all playing important roles. Cheers to the hard-working owners and staff.

* I’m glad too that Rebel Chilli were also involved as it was in their competition that I, having been caught out by the early booking rush, won the tickets that got me to the Mall. Thanks, folks!

It's a wrap for 2017

Tuesday, March 1, 2016

Top Ten Posts. (Past Three Months)

Top Posts
(Past Three Months)

1 Restaurant Reviews
2 The Sharp Knive at Urban Jungle
3 Top Wines
4 Club Brasserie
5 Rebel Chilli
6 Ali's Kitchen
7 Christine. Pastry Queen
8 Around the world without a duck
9 Joe Karwig's Rieslings. Reasons to Remember.
10 Dublin's Australia Day Tasting

Monday, December 7, 2015

Taste of the Week. Rebel Chilli

Taste of the Week
Rebel Chilli


Kick bleak mid-winter up the arse with ginger, green chilli and lemongrass.


Is your chicken looking a little sad? Your bland burger hiding between the covers? Your sandwich less than appealing?


The good news is Plain time is over. Cork’s Rebel Chilli have just the cure for your food time blues, summer or winter. Their Green Chilli, Lemongrass and Ginger Sauce will heat up anything you decide to use it on (cheese, fish, meats). It is just what you want, your mid-winter zest and our Taste of the Week.

Thursday, February 26, 2015

Southern Spice Coming To A Food Near You. Rebel Chilli On The March

Southern Spice Coming To A Food Near You
Rebel Chilli On The March
Just enjoyed a great week on the food front. Just about everything I’ve had on the plate has been enhanced by a touch of Rebel Chilli. Started in 2009, Rebel Chilli was the brainchild of Ken Moore. Having lost his job during the "Great Recession", his passion for hot sauce spurred him to experiment with recipes at his local farmers market in Cork. 

To do is to dare is the motto of the Spurs football club and the Moores (Ken has been joined by younger brother Paul) did and dared and now Rebel Chilli is a household name in these parts. Speaking of dare, have your tried their Chillionaire, their hottest sauce? Mind how you pronounce it and also how you use it!

I’ve started at a milder level, with two samples, Red Sweet Chilli (left) and the Jalapeño and Raspberry jelly, and got on very well with both, even if I have a slight preference for the jelly. My first use of the jelly was with pork steak and I was delighted with the delicious and immediate enhancement and went on to use it with other meats.

The Jalapeno and Raspberry is certainly different and has a unique flavour thanks to the combination of the two main flavours. It has a sweetness which is balanced by the heat from the jalapeños. This pepper jelly is great with cooked meats like chicken, steak, burgers and lamb. It is wonderful with some cheese, especially melted brie! A bit of this in a sandwich is so good that you need to taste it to believe it.

The Red Sweet Chilli is also very versatile and was a success with most of my try-outs, including cheese. This has a medium heat with a lovely strong and fresh flavour from the lemongrass and ginger. It’s great over seafood, chicken, pastas and salads. It’s also great to add to sandwiches, wraps and to use as a marinade or a dip. Add a splash to a curry or stir fry for a burst of flavour. This sauce won Gold at Blas na hEireann last October so it’s quite popular.

I was speaking this week to the owner of one of the shops that sell Rebel Chilli products and was told that the Green Chilli is his favourite, especially with fish and chicken. You can check out all the products, with their new packaging, here.  The products are available from Bandon to Belfast, from Sligo to Dublin. Check out the full list of stockists .

It is not easy going for the Moores. Paul, for instance, is also in his final year at college. But he is looking ahead: “We are a growing food brand and are taking our first steps into the larger retailers like Supervalu at the moment which will allow us to grow even quicker. All the support we get from new and existing customers and people like yourself is very much needed and appreciated!”

Keep up to date with Rebel Chilli on their Facebook Page
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Rebel Chilli, 

48 Halldene Grove,
Bishopstown
Cork, Ireland.

+ 353 (87) 2451925