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A three course meal, sourced
mainly in Cork’s English Market on Saturday morning.
Anjou Blanc 2009.
Bought the scallops and the
John Dory from the cheery crew at Ballycotton Seafood. I was on the lookout for
the Ummera Smoked Rashers but the Market’s Good Food Shop was out of stock and
they didn’t have them in Brown Thomas Food Emporium either but there was a super sub available in the nearby Supervalu where I got a pack of Truly Irish
You’ll find lots of Scallops
plus Rashers recipes on the internet and most follow the same pattern. Fry the
rashers first but take them up before they start to get hard; wrap them around
the scallops, securing each "parcel" with a cocktail stick.
From the local market!
Heat some butter and crushed
garlic in a pot and brush the exposed parts of the scallops with this. And you’re
on your way to a terrific starter. The bacon is a very compatible wrap for the
sweet scallop in terms of structure, colour, texture and flavour and certainly a
change from the black (sometimes white) pudding option.
The John Dory was fresh as
could be and, pan-fried with a knob of butter and olive oil, went very well
with the Puy Lentils (from Lenny in Mahon Point Farmers Market) and some
sun-dried tomatoes from the Olive Stall in the English Market.
A healthy dessert might seem
like a contradiction in terms but there are quite a few of them in Healthy
Ways, the new cookbook by Croí, including Winter Spiced Baked Apples by
Gregan’s Castle Hotel. They use eating apples (Granny Smiths) but we had some
Bromleys from Cahir’s Apple Farm to use up and they worked well (with an extra
bit of brown sugar!).
The spice is provided by a
combination of dried dates (€1.99 for a packet from Dunne’s Stores), raisins,
light muscovado sugar, mixed spice and orange zest and juice.
You may order the recipe packed Healthy Ways online
at www.croi.ie .