The Coqbull Buzz. Dishes, and staff, that make you smile

The Coqbull Buzz

Dishes, and staff, that make you smile

Supreme

There are five students sitting at the restaurant table, chatting. Then their burgers arrive; the server says something and there is an explosion of laughter and that continues for minutes after the server has gone. Welcome to the Coqbull Limerick. Service here is efficient and friendly and sometimes there is time for a joke and a laugh.

We had the very same server a little later and we too were left laughing and smiling at the exchange, smiling also perhaps because we were contemplating the massive dishes now in front of us. The Bull (there are large cartoons of him on the walls) and the chicken dominate the huge menu here and we had some of each.

Chicken

My choice was the Supreme Bull (14.50), served with Cashel Blue cheese and bone marrow with crisp onion. And fries, of course. Delicious stuff, tender and tasty and washed down with a bottle of Trouble Brewing’s Dark Arts Porter (6.80). Magic match. All burgers, by the way, are dressed with tomato, onion, lettuce and are served with fries.

CL was sipping from her Black’s Session (6.80) as she tucked into her Roast Chicken, half a bird served with those fries (14.00), her little dish of gravy an extra 1.50. She enjoyed that, right to the very last bite. This is rotisserie chicken from the spit, “marinated before roasting in our secret liquor”.

Pork ribs - small portion!

Black magic

Lots of wings on the starter list but we went for the Fighting Coq Pork Ribs and sauce. Even though we went for the smaller portion (9.00), we didn't end up fighting over these sticky pieces of melting meat. The full portion could easily serve as a main course and a very good one at that.

And we had another laugh before we left. The toilets are not marked Ladies and Gents but Sit and Stand. I'm sure you'll find the right one!

By the way, if you don't want all that meat, they have quite a selection of salads: goats cheese, Caesar, Super and so on. And you may add chicken, bull or sautéed prawns to any salad. There are one or two fish and vegetarian dishes available also. From the bar, you can have cocktails (and mocktails) galore, beers and wine.

See also:
Two Days in Limerick City

Holiday break in County Limerick
Lunch at Hook & Ladder
Limerick's Locke Bar
Sage Cafe

Coqbull

49/50 Thomas Street, Limerick

061 311011

limerick@coqbull.com

@Coqbull_Limk

facebook/Coqbull

Cornstore Cork. Tropical On A Cold Night!

Cornstore Cork. 
Tropical On A Cold Night!

Golden tasty wings with super dip

Sitting in Cork Cornstore on a cold February night and wondering if the mango was among the fruits sold here in the market in the heyday of the Coal Quay. I doubt it. But the mango featured in the €28.00 set menu during the past week, both in my main course and in the dessert.

It might have been cold outside but there was a warm welcome inside and, as there always is, time for a smile and a little exchange. And there is always a buzz here too, maybe not so much this Tuesday night, though a couple of big groups - they do big groups well here - did keep it up!

Salmon Teriyaki and an unheralded bowl of Mango Salsa!

But back to my mango. My main course choice was Baked Salmon Teriyaki with steamed rice and wok fried vegetables. No mention of mango here but one of the highlights was a little dish of mango salsa which really added an extra dimension. All perfectly cooked otherwise, the salmon, the rice and I loved the crunch of the veg from the wok.

I had started with quite a large one! And quite a nice one too: their spicy chicken wings with a superb Cashel blue cheese dip and celery. The golden wings were a delight to dispatch. Must have been about seven of them on the plate. Massive! Took my time with them, washing them down with generous sips of Stonewell Cider - they have a decent selection of craft beer here too, not to mention whiskey galore and pages of cocktails!

And then time for the dessert. You have a choice of four on this menu and I picked the Mango Cheesecake with mango and passionfruit sorbet. The cheesecake itself was fine but that sorbet was the star as far as I was concerned!

You can check out all the menus here, including set, A La Carte, lunch and so on.

CL's Thai Green Curry.

Cornstore

Cornmarket Street, Cork

021-4274777

cork@cornstore.com

website: http://cornstorecork.com

Facebook: https://www.facebook.com/cornstore.cork/?fref=ts

Twitter: @cornstore_cork

Taste of the Week. Cashel Blue

Taste of the Week

Cashel Blue

When I’m looking for a blue cheese, I rarely venture beyond Cashel. Here, the Grubb family are famous for Cashel Blue (cows) and Crozier Blue (sheep). Of course I’ve tried many of the other Irish blues and very good they are too. Some French ones too.

Indeed, it was in France, a few years ago, that I once had reason to fly the Irish flag. In a wine shop in Rasteau, a lady was giving me a tasting of their sweet red wine, recommending I pair it with my Stilton. I couldn't stay quiet on that one and so told her all about our very own Cashel. She was unfazed, started her sales speech again and told me to pair it with Cashel Blue! As if it was all her own idea. We had a good laugh, a very enjoyable visit and left with a few cases of their Cotes du Rhone and a few bottles of the Rasteau vdn.

I was lucky in the days before Christmas to win a cheese hamper from Sheridan's Cheese and the biggest piece in the box was a mature Cashel Blue, our Taste of the Week. Blue for sure but contained in that marvellous irresistible creaminess from the well watered grass of Tipperary. This Cashel Blue Extra Mature "is selected and matured to be creamy and buttery, with perfectly integrated blue flavour". I reckon the Grubbs and the Sheridans have this spot-on!

One of the great blues. No wonder it is so popular in Ireland. Indeed, it is sold all over the world including in dozens of outlets in France (mainly in Paris). Stockists here.

Taste of the Week. Watermelon Rind Pickle

Taste of the Week

Watermelon Rind Pickle

Watermelon Rind Pickle on Cashel Blue

Hadn't heard of this Watermelon Rind Pickle until Michael Creedon recommended it to me in Bradley’s, North Main Street, before Christmas. I was chasing cheeses and he told me that this was a brilliant match with blue.

I have never had a bum tip from Michael and this proved to be another winner. I meant to try it with his Wicklow Blue but that was sold out. In the meantime, I won a Cheese hamper in a Sheridan's Competition and that included a large piece of Cashel Blue, one of my all time favourites. The match was brilliant, no doubt about it. And it also went well with 15 Fields, a mature cheddar that was also in the hamper. Lucky me!

The pickle is by made by Passion Preserved, based in Ballinderry (between Lisburn and Lough Neagh), the idea coming from the southern states of the USA. This Dixie Delicacy takes three days to make. Try it with pork chops! Also in cocktails, wrapped in bacon and baked, even with ice-cream. They make a whole range of preserves, including Rhubarb and Date, Kasundi (spicy Indian), Sunchoke Relish (another from the southern states) and more. Check them all out here or at Bradley’s.

Culture Night. Paintings and Plates

Culture Night

Paintings and Plates

Silvia of La Cocina

The Crawford Gallery was the first stop on Culture Night (18.09.15) with particular attention paid to two paintings. The first encountered featured Hugh Lawton, a direct ancestor of current Bordeaux negociant Pierre Lawton, who was Mayor of Cork City in 1776, and his enormous portrait hangs above the main staircase in the Crawford. Hugh would have quite a few more visitors later on as the L’Atitude 51 Wine Walk had the painting marked as one of their stopping points.

My second painting of interest was another large one, the Men of the South by Sean Keating. This features a group of rather good looking IRA men who, but for the rifles and pistols, could be on their way to a match or a dance even. But you can see the tension as they patiently wait to carry out an ambush. Perhaps I gave this painting more attention than usual because of the state funeral, earlier that day, for executed 1916 rebel Thomas Kent.

Hugh Lawton

For me, there is always a food call or two during Culture Night, usually to the English Market. But the Crawford Gallery Cafe were offering an intriguing menu, with a touch of Swiss and Spanish, and here we stayed for a pleasant while.

My fondue was based on a humble cheddar from East Cork but, enhanced by the kitchen, it proved a gem. Meanwhile CL tucked into a plate of Tapas that featured Rosscarbery Black Pudding and Gubbeen chorizo among other interesting flavours.

And La Cocina proved a very sweet ending indeed, “not too much sugar” though. From quite a selection we picked and shared a wedge of No Flour Almond and Lemon and a luscious custard cake (almost like a profiterole). Believe it or not, each went well with the last of the Biohof Pratsch Riesling.

Tapas

More art and food next at Nash 19. Indeed, both are always on the menu since Claire Nash opened the Sternview Gallery about a year ago. Rebecca Bradley’s Provisional View is the current show (until October 15th). The Irish Times critic Aidan Dunne summed it up as “Outstanding textural paintings based on landscape”. It is just that the landscape - suburbs, coastlines, fields and bogs - is never quite the same, “our sense of place not certain” as the handout says.

Time then for more food and with a goodly group of her producers on hand, there was no shortage. Got some lovely tastes of Hederman’s pate and Ardsallagh cheese from Claire. More cheese from Tipperary with Cashel Blue and Crozier Blue (my slight favourite) on hand.

Restaurant manager Mairead was handing out samples of the outstanding Longueville House cider and nearby the O'Connell’s were generous with their spiced beef, now in demand all year round.

All smiles: Champion pudding and spiced beef

 Kanturk’s Timmy McCarthy, not for the first time, had mixed booze and blood to great effect.This time the Premium drop was Teeling Single Malt and the result was top class. We also tasted the Jack McCarthy Smoked Air Dried Beef that last week won the Supreme Champion Award (and a lovely trophy) in the Speciality Foods Competition and the McCarthy’s were similarly awarded for the White Pudding in these Associated Craft Butchers of Ireland awards.

Timmy is rarely puzzled but he did have a quizzical look on his face as he spoke to three Danish visitors. They didn't know what black pudding was, saying they don't have blood puddings on Denmark, once the leading producer of bacon. Different cultures on culture night!

• If truth be told, our first stop of the evening was at a No. 208 bus stop. It turned out to be a long wait. Two scheduled bus times came and went, without a bus in sight, before we finally set out some forty minutes later, very poor service for around four o'clock on a Friday. It was no much better coming home, with two arriving together after another forty minute wait.

Schull’s Café Cois Cuan. Good View, Good Food

Schull’s Café Cois Cuan.

Good View, Good Food

Roast Mediterranean Vegetable salad

 Many visitors will arrive in Schull around lunch-time. You park the car in the car-park above the fishing boats and wonder where will you get lunch. Just look up towards the street and there you’ll see Café Cois Cuan, serving breakfast, lunch, teas and coffee.

It wasn't there last year, you might say. And you'd be right. The bright and tidy café, run by Kevin Rochford (chef) and Brittany Ingram, opened at the start of 2015 and, during a lunch-time visit last week, Brittany told me that each week so far has been better than the previous one.

And we hope that trend continues. For here you will find good food at a fair price. And, by the way, you'll find excellent coffee. They prefer the “classic” and so they went for a Maher’s blend and the cup I enjoyed was one of the very best I’ve had in a long while.

There is quite an extensive menu at this family run place and be sure to check the board for their daily specials. Indeed, we went for two of the specials. CL picked the Roast Mediterranean Vegetable salad, a very impressive plateful indeed in which the aubergine played the starring role. It was available in two sizes, one for €6.95, the larger for €9.95.

I had been thinking of going for the De Roiste Black Pudding and Cashel Blue Cheese salad but instead picked the Tune special, basically a Tuna Wrap Special with salad and chips. Quite a meal, I must say, and the salad, just like CL’s, was superb.

There were lots of sandwiches available as well, including a Ploughman’s Lunch for just €5.95. You could also start with a bowl of soup and if you were feeling the chill, they were offering a Beef and Murphy’s Stew!

And if you enjoy something sweet, well they have you covered as well. They have Baked Apple cake, Chocolate Fudge cake and Maple Banana Slice (in nibble and full size!). No alcohol here but they have lots of soft drinks and teas and that superb coffee. Service is efficient and friendly and yes the view from the window seats is excellent.

Café Cois Cuan http://www.cafecoiscuan.ie

East End, An Scoil, Cork, Ireland

Tue - Sat:

8:30 am - 5:00pm.

028 27005

kevin@cafecoiscuan.ie

Neven’s Cookery School. Step by Step with the Maestro

Neven’s Cookery School

Step by Step with the Maestro

One Happy Chef!

It might sound strange but Neven Maguire reminds me of Christy Ring. At least in his approach to his cookery school students. He takes it step by step, building confidence from the start and lots of discreet back-up along the way.

I remember “Ringy”, back in the day, teaching a few of us to take a sideline cut. He just didn't throw the sliotar down and order you to strike. No, he found a high sod and placed it there and, if you made a half decent connection, you hit a good sideline ball. “Hey, I can do it!” After that confidence boost, the rest came with practice.

Christy displayed the technique and dispensed good advice as did Neven in MacNean House last Saturday.

Presentation is important but getting the flavours right is even more so.

That was an early nugget from Ireland's favourite chef during our one day Christmas Cookery Course with him, in his own Cookery School in Blacklion (County Cavan). It used to be a hairdressers but there’s a different kind of style now on display here, right next door to Neven's restaurant MacNean House.

Prawn starter

The school has been open for twelve months. “It has been a great year,” said Neven. “A great year for me and a great year for my team. We are booked up every week from now until next June. But the Chef’s Table, a new venture of ours, is not too well known yet and that is not booked up.” The Chef’s Table (for 12 to 20 people) is situated here in the school and you’ll have Neven and his chefs cooking in front of you and serving you as well.

Neven always has great praise for his staff and many of them have been with him for years. His right hand people in the school are Olivia and Clare. “They keep it immaculate.”  Looking back at the year, Neven said it was a great one for him personally as he was voted Best Chef in Ireland and his new book Fast was voted best cookbook in Ireland.

As he took the varied group of students through the course, he was free with advice. He “ordered” everyone to buy a “plastic” wooden spoon, revealed that local Asian markets are “best for spices” and said that “broken walnuts are half the price of whole nuts”.  Looking for vanilla, then try Vanilla Bazaar. For Thai products look up Thai Gold in Wexford.

But Christmas Made Easy was mostly about the cooking. Everything from Mulled Wine to the Turkey was covered. The full title of the turkey lesson was: Buttermilk Brined Roast Butterfly of Turkey with Orange and Rosemary.

Cheese board

We got to make a Citrus Harissa Butter for the Turkey Crown. You can get the Harissa paste in most areas nowadays but if not available try sun-dried tomato paste instead. The Butter can also be used on grilled steak, pork chop, roast chicken and grilled fish (like hake).

We did a Pine Nut, Cranberry and Apricot Stuffing. By the way, dried cranberries are “very good in soda bread”. The other big item during the busy morning was the ham. Neven and his team were taking care of the ham itself but we got to do the Glaze and the Pineapple Salsa. Again, the glaze can also be used with Pork Chops while the Salsa goes well with grilled prawns.

Speaking of prawns, we got to make our own starter for lunch, a Prawn Cocktail with the traditional Marie Rose Sauce. To tell the truth most of it was done for us but we certainly picked up tips and hints galore. Besides, it was quite a nice starter.

But the Turkey and Ham were just fantastic, so full of flavour and the turkey so moist. Lunch was followed by a Wine and Cheese Tasting conducted by Blaithin McCabe who has been here since 2007. 

We started with La Contesse Spumante Prosecco and then a lightly oaked Potel Aviron Macon Villages 2011. The red was a Cotes du Rhone by Domaine Coste Chaude (2011) and then we enjoyed the Quinta do Noval 10 Year Old Tawny Port before sipping a MacNean Mulled Wine.

Perhaps the best match of the tasting for me was the Port and Cashel Blue cheese, made from cows milk. Also on the plate were Corleggy, a hard goats cheese from Cavan, Tipperary’s Cooleeney made from raw cows milk and Coolea (Cork) made from fresh cow milk.

Following an interesting tour of the kitchen, there were more lessons, including Chestnut, Wild Mushroom and Bacon Soup with Smoked Duck, Mulled Fruit Truffle, a Fruit Cocktail and Mulled Wine. Sadly though we had to hit the road earlier than most and missed the final session! Will have to go again in the future.

My Dingle Food Experience

My Dingle Food Experience
Festival and Blas na hEireann Awards

Local starter, all local here, at An Canteen:
 chorizo croquetta and ham hock terrine (supplier Jerry Kennedy)

Trucks, tractors, trains, even tourists, may have delayed our arrival in Dingle last Thursday but nothing was keeping us away from the Blas na hEireann Awards or the fantastic Dingle Food Festival.

Artie Clifford and his hard-working Blas committee had all the products - there are well over two thousand in some ninety categories - lined up for the tables of judges in the Skellig Hotel. The food and drink products would be fully tested and so to would the palates of the judges as there were two sessions lasting a combined total of around five hours.

You have no idea of who makes what. It is not a blind tasting as such (no blindfolds!) but the unpackaged products in front of you are “anonymous” for want of a better word. There are up to five on the shortlist for each category and each judge tastes quite a few groups over the morning and afternoon.  My standout category? I thought the standard in blue cheese (winners: Cashel Blue) was top class, with three of the five outstanding. See the full list of winners here.

Not all food. This piece, from recycled tyres,
 created by Mick Davis, is called Ram's Head.

With the judging completed - we still wouldn't know the winners until Saturday afternoon - it was time to check in at our accommodation. The next event was the press opening of the Dingle Food Festival at the Tom Crean Brewery. More food here but, after all the little bites during the day, I opted for a couple pints of the cool and fresh Tom Crean lager.

Lovely chats then with fellow judges and bloggers and all fell silent as Neven Maguire, presented earlier with a special award by Blas, cut the ribbon and opened the festival. Next port of call was the bar in Benners. Tom  Crean available there too of course and a whole selection of Irish craft beers included on the drinks menu.

Neven Maguire at the opening of the
Dingle Cookery School.

Very impressed with that development (Benner’s also have Dingle vodka and gin from the local distillery). Next stop was An Canteen, another huge supporter of craft beers. Here hosts Brian and Niall greeted us and served up a fantastic meal, made with pride and passion and no little skill, from local produce. Even Neven was highly impressed.

Time then, for me at least, to stroll down the lane and head back to the bed. Friday would be another busy and very enjoyable day.

Blas winners on the double:
East Cork's Sandra and Joe Burns.

The rain came down for a while on Friday morning but that didn't stop the punters from turning up in the farmers market to see Neven Maguire signing his new book Fast. He was in great form, chatting and smiling and standing in for photos as the fans queued up to buy the book.

Thanks to Lisa McGee (@Dingle Spirit on Twitter), we had heard that there was a two o’clock tour at the Dingle Distillery so we strolled out to the west of the town and joined an international group for a very interesting 75 minutes or so. See separate post here on this tour.

Fun times at Tom Crean's

On the way back, we called into the Dingle Cookery School opening. Here again, Neven was doing the honours and, as usual, joining in the fun. It is a tremendous facility. Lots of courses are now available, some short, some long. Check out all the details here. Hope to do a separate story on this also.

And still more to do. Next Blas event was the announcement of the winners in the awards given by the local enterprise offices. Cork, Donegal, Galway, Kerry, Limerick, Louth, Mayo, Meath, Tipperary and Waterford were among those represented at Benner’s. Delighted to see Beara Seafoods and Joe’s Farm, two small family producers that I've met this year, among the winners.

Dessert at Idás

Friday night found a group of us in Idás, an excellent restaurant more on John Street. Lots of conversation and good food, good wine too, as an enjoyable evening unfolded. Great to meet chef and owner Kevin Murphy who had laid on a special tasting menu for us. Check Idás out if you’re in the town or the area - worth a detour!

The rain, aside from a few showers, held off on Saturday and just as well. First stop was the Blas Producers Networking Event. Buyers were here in their dozens and it was great chance for the producers to show and talk about their produce. Lovely to meet up again with Olivia  from An Olivia Chocolates, a winner last year (and gold again this year), with Sam from Cloudberry Bakery (also a gold this year - see her tasty produce in Brown Thomas in Cork) and with so many more.

On the Taste Trail at Out of the Blue.
Their shark bite (front) was a big hit!

And then it was off to the market which covers most of the central streets of the town. This includes the regular farmers market but it is so much more. Producers who have won in the previous year’s awards had the opportunity to have a stand and so the selection of foods and drinks is huge. The Foods of Athenry, Hartnett’s Oils, Wild Irish Foragers and Blurini Blasta were among the many stops we made.

Soon though we were down to business, on the Taste Trail. With over 80 participants, this must be the biggest and best of its kind in the country (if not, let me know!). Everything, from shark to kangaroo, from ling pie to Dingle Fudge, from wine to craft beers and ciders, available. Purchase with your book of tokens or with cash. Separate post here.

Saturday's special menu at Out of the Blue (OOTB)

All the while the awards were being presented in the cinema and again it was a delight to see many hard working producers that I know get their just rewards.

Just as well our booking for Saturday's dinner was on the late side. It was 9.15 when we arrived at Out of the Blue, the fish specialist restaurant on the waterfront in Dingle. The French chefs had a special multi-course menu for the night, even a special wine menu. It was a terrific meal in a small place with a great atmosphere and a great staff. Highly recommended. Post to follow.

Stamina had run out by the time Sunday morning dawned. There was still much to do, including the Taste Trail and market again, but home called and we headed east with lots of lovely memories and a promise to ourselves to call again.

Slán go fóill.