Spice 'n Sweet and Sixties Beats
The Glass Curtain Rocks the Kitchen
|Three hotties: Corn Salsa(left), Pico de Gallo (bottom right), and Chipotle Aioli|
We had a little Latino-Irish Fiesta on the table at the weekend, thanks to the talented crew in The Glass Curtain. While the popular MacCurtain Street restaurant itself is out of action for a few weeks (you know the culprit), they are offering an At Home with different meals available on Friday, Saturday and Sunday. (Keep an eye on their social media for updates as things keep changing. Just heard, they'll be doing at home for the next two weeks. Updated menus will appear here).
|Viva Mexico. (via Pixabay)|
Our pick this time was the Friday offering of Panko breaded cod, pico de gallo, sweetcorn salsa, shredded cabbage, flour tortillas, bravas potatoes with lime chipotle aioli. And a dessert of Chocolate custard, blood orange jelly, spiced churro pieces.
Instructions come with the box which you collect at a specified time. There is a little work but there is also The Glass Curtain playlist. Check it out on Spotify and your cooking will be lifted even higher with Jackie Wilson. The likes of me though may have to Knock on Wood (more than once).
The music went down well, though I got a nasty look when I played You Keep Me Hanging On. And the dog’s begging routine was interrupted briefly when Rufus Thomas started belting out Walking the Dog. As you may have gathered, the songs and singers are mainly from the 60s though, remarkably, Bing Crosby had a hit with Try a Little Tenderness in 1933!
Anyhow, music or no music, the At Home work takes about 15 minutes, the time it takes the Patatas Bravas to heat and crisp up in the oven. In the meantime, the Tortilla dough has been rolled out and cooked in a dry pan. And the cod goujons (or Sweet Potato and Halloumi if you’re on on the veggie option) take 4-5 minutes.
The Official Blog Chef’s coordination is as impressive as ever and it all came good and soon we were south of the border, spooning the shredded cabbage (white), pico de gallo, and chipotle aioli to assemble the Taco. The spicy stuff wakes you up, something different on the table to enliven a dreary wet and cold evening. Also took the opportunity to try out a few of those Chilli & Lime White Corn Tortilla Chips from Clonmel’s Blanco Niño.
|Chilli & Lime White Corn Tortilla Chips|
Portions are generous here and a “gap” was organised before dessert was tackled. The churros has to be heated (a couple of minutes) and coated in the chilli sugar before they met the delicious chocolate custard and the even more delicious Blood Orange Jelly. The remarkable sweetness added to the already feel good factor and I just got more and more comfortable in the soft chair. Time to switch up the recliner.
Menus Available Last Weekend
- Friday 45 for 2 sharing
Panko breaded cod, pico de gallo, sweetcorn salsa, shredded cabbage, flour tortillas, bravas potatoes with lime chipotle aioli,
Chocolate custard, blood orange jelly, spiced churro pieces
- Saturday 40 for 2 sharing
BBQ brisket, house slaw, jalapeño cornbread, mac n’cheese
Chocolate chip cookies salted caramel sauce
- Sunday 50 for 2 sharing
18oz dry aged Angus striploin, home fries, whiskey pepper sauce, chargrilled baby leeks, roasted cauliflower
- Veggie all weekend 35 for 2 sharing
Panko breaded halloumi and sweet potatoes, pico de gallo, sweetcorn salsa, shredded cabbage, flour tortillas, bravas potatoes with lime chipotle aioli
Served with desert of the evening