Showing posts with label buffalo. Show all posts
Showing posts with label buffalo. Show all posts

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

Tuesday, December 4, 2012

Bringing the Buffalo Home


Bringing the Buffalo Home
 Last weekend was the first time that Toons Bridge Cafe was selling buffalo meat. Called there Saturday morning and it was great to meet up with owners Toby Simmonds and Jenny-Rose Clarke and also with buffalo farmer Johnny Lynch. There was quite a selection of the meat and, don’t worry, the cafe/shop will be open from 11.00am every Friday, Saturday and Sunday.
Mozzarella and Ballyhoura Mushrooms

 By the way, they sell much more than meat. There are some great cheeses on displays, especially the mozzarella and ricotta. They also do local produce and we helped ourselves to some of De Roiste’s black and white pudding. Don’t forget that they also have a great selection of Mediterranean products, much the same as you see on their olive stalls at the markets, including the English Market.

And if you have time to pause and sip, there is the lovely little cafe.

The Mozzarella came in a plastic bag with its fluid, “the only way to sell Mozzarella” said Toby. We enjoyed that in the classic manner (below), with tomatoes and basil. The following day, the “leftovers” were put to good use, mixed with some marinated Shiitake Mushrooms (from Ballyhoura Mushrooms) and a little salad. The mushrooms added another dimension and we had an enjoyable mix on the plate.

Two fillets were next up and they quickly cooked and were served with pommes boulangères and some greens, not forgetting a lovely Spanish red. Perfect. Next day, we tried the round roast, cooking it slow and low as advised. Very little fat here so the meat could dry out quickly on a higher heat. Served it with roast spuds and parsnips. Very enjoyable.

Aside from buffalo meat having 90% less fat, 67% less cholesterol and 45% fewer calories, the opinion here is that, taste wise, the buffalo meat is not that far away from the more usual beef. After all, Le Buff and Le Bouef are closely related. No doubt, the traditional steak accompaniments, such as onions and mushrooms should also go well with the Toons Bridge newcomers.


The ricotta can be quite versatile but this time we stuck with it as a dessert, copying the lads in the Mills by drizzling it with a local honey and it worked fine. Also had some grilled pears with toasted walnuts on hand but this was really a second dessert rather than a match. 

Also got a tip from Karen on twitter to try spinach & ricotta cannelloni. Next time! There are many ways of using all these fantastic buffalo products from Toons Bridge – indeed they had a recipe for Pot Roast with Red Wine available last Saturday. So why not try it and get yourself down to the lovely cafe before meat stocks run out!






Tuesday, November 13, 2012

Rural Cafe serves Europe on a Plate

Rural Cafe serves Europe on a Plate
Mozarella to Manzanilla



There is a little red shop and cafe in the countryside on the R584, a fascinating winding road  between Macroom and Bantry. Nothing special here, you might think. You’d be a long ways wrong. For in this little treasure house, you may buy Olives, Olive Oil, Sundried Tomatoes, Dried Fruit and other Mediterranean goodies.

And you will also see Mozzarella and Ricotta on sale here. More from the Med? No, because these gorgeous cheeses are made with milk from the local buffalo, introduced here a couple of years ago by Toby Simmonds (of the Real Olive Co) and local farmer Johnny Lynch.


Was on my way to Killarney last week and decided to make a detour to the shop which is just past the famous Gearagh and on the right immediately after crossing the Toon River. As it turned out, Toby and Jenny Rose were in the café. Delighted to see them.

Toby said they had been “blown away” by the reaction to the recent opening of the cafe, thrilled with the huge local support. Already there are plans for expansion and the Toons Bridge Dairy Shop/Cafe could become a must call stop on the way west. Maybe a full stop!



Jenny Rose: "We sell our buffalo milk produce (mozzarella, ricotta, butter, raw milk, aged cheese, cream cheese and yoghourt) and our Mediterranean foods (olives, oils, Iberico meats etc.). We also provide an outlet for other local artisan producers (De Roiste puddings, Coola cheese, jams etc.). Attached to the old creamery there is a pretty garden, where we grow lots of the herbs and edible flowers used on the olive stalls."

In the cafe, they serve simple food made from the abundant ingredients on site as well as good coffee, organic wine and sherry and scrumptious homemade desserts. We didn’t time it all that well. Would have loved to have had a bigger meal but settled for a small one.

But that small one was unbelievable: mozzarella (so so fresh), tomato and basil. Best ever! And CL was also thrilled with her Toasted Sandwich of Mozzarella, Tomatoes, and a basil pesto, served with a tomato relish. Top class and so too was the coffee. Sadly, we had to leave the collection of cakes and desserts behind us but I’m sure they found good homes.



Jenny Rose and Toby then took time out to show us around the adjoining dairy where the cheese is made, soft cheese and hard cheese. Sean Ferry is the cheesemaker, an experienced operator, previously involved with Gabriel cheese. 

While there is a quick turnaround for the soft cheese, the hard cheese (both buffalo and cow) has to be held for much longer, about eight months for the buffalo and maybe up to three times that for the cow. Sean then took us to the Cheese room where the big rounds mature under ideal conditions.

Back out into the yard then where the vans come and go to the English Market and to the many farmer’s markets that this little dairy serves. 


Time to say goodbye and thanks to Sean and head down a nearby side road to see the buffalo in the fields. Directions were precise and we found them without a bother, thinking all the time that the few people behind this thriving enterprise deserve fantastic credit for the way they have put it all together. And there is more to come! Watch this space.

For us though, the focus was now on the road. Toby obviously loves the countryside around here and strongly recommended we take the route. And it was well worthwhile, even if there was grass growing in the middle. Loved the autumn colours and the views as we headed up through Reenaree and then down into the back of Ballyvourney. 


Hard cheese, buffalo (on top) and cow.





Monday, September 24, 2012

New Cafe at Toons Bridge Dairy

New Cafe at Toons Bridge Dairy

The Real Olive Company and Toons Bridge Dairy this summer opened a little shop beside their warehouse and buffalo dairy in the old creamery,  Toons Bridge, near Macroom, West Cork.
"We sell our buffalo milk produce (mozzarella, ricotta, butter, raw milk, aged cheese, cream cheese and yoghourt) and our Mediterranean foods (olives, oils, Iberico meats etc.) We also provide an outlet for other local artisan producers (De Roiste puddings, Coolea cheese, jams etc.)."
"Attached to the old creamery there is a pretty garden, where we grow lots of the herbs and edible flowers used on the olive stalls."
 On Friday 28th Sept. We will open a cafe in the creamery garden serving simple food made from the abundant ingredients on site as well as good coffee, organic wine and sherry and scrumptious homemade desserts.
 
Using Our Own Buffalo Milk And Cream
Ricotta cake
Toons Bridge cheese board
Mozzarella salad
Ice cream

Using Real Olive Co. Stuff
Warm crispy Pane carasau with various toppings
Tapas boards
Salads
Toasted sandwiches

Please note: Both  shop and cafe will only open Fri, Sat and Sun because the stalls and vans are gone all over the country to markets, the cheese maker has finished his week and all is peaceful at the creamery.

Open Fri. Sat. Sun. 11am-6pm