Showing posts with label Covid19. Show all posts
Showing posts with label Covid19. Show all posts

Saturday, April 25, 2020

Delicious Dishes. #WhenChefsWorkAgain

Take a look back. And then a look forward.
Delicious Dishes. #WhenChefsWorkAgain



Check this slideshow!


1 - Click on play.
2 - Then click on "broken" square bottom right for Full Screen view!

On pause at the moment? Many of us are. Dined out in Ballycotton on May 11th and then it all stopped. Hopefully, the restrictions won't be around for too long more, even if the unwinding will probably be slower than wished for. In the meantime, why not take a peek at what lies ahead when our chefs get back to work by looking back at what they were doing not so long ago. Delicious dishes from Ireland's excellent kitchens, everything from tempting starters, to satisfying main dishes, to the sweetest endings. Enjoy!



Barnabrow: Ballotine of Caherbeg Free Range Ham Hock and chicken, fig, watercress, Pain D’Epices

Ichigo Ichie: Izakaya Evening with Echigo Saké

Liberty Grill: 35-day aged Rib-Eye special - Char-grilled 10 ounce rib-eye on the bone

Las Tapas de Lola Dublin: The Chicharrones is Marinated pork belly, slow-cooked and flash-fried until crispy. And delicious.


Seasalt: Tart with two salads in Cobh's new-ish café

Cafe Paradiso: Kohlrabi, asparagus and daikon salad, pickled rhubarb and radish, lamb’s lettuce, black garlic, hazelnut, sheep’s milk labneh

Greene's: Lamb two ways - the shoulder was cooked low and slow, the chop was also perfectly cooked, loved the carrot purée and the grilled asparagus and carrot.

Crackpots Kinsale: Baked fillet of Hake with teriyaki glaze on shredded Pak Choi, chilli and garlic and with basmati rice

Henry's Ennis: Fishcake starter with Leek and Smoked Bacon Fondue

Red Cliff Spanish Point: Chicken liver paté, with Hennessy brandy, hazelnut crumb, cherry gel and sea salt toasts

Oar Doolin: Herb Crusted Cod fillet in a tomato and basil fondue is cooked to perfection. With buttered asparagus.


ORSO: Shakshuka with baked eggs, harissa, beans, spicy chorizo and crisp bread 

International Hotel: Cheese course featuring Gubbeen and Cashel Blue. and more!

Cush Ballycotton: Crab Claws came with Garlic Butter and Organic Leaves

Fisk Downings: Sardines with pickled veg

Wild Strands Malin: Haddock with Abernethy Black Garlic Butter on a flatbread

Ali's Kitchen: O’Connell’s smoked mackerel, roast tomato, salsa verde, leaves and caper, all on slices of toasted sourdough

The Bulman Kinsale: Oysters (hot) with Leek & Gruyere. Perhaps the best hot oyster dish I've ever had.

Cornstore: Hot Grilled Buffalo Oysters with ginger beer pickled samphire

River Lee Hotel: Afternoon Tea in the River Club

Nash 19: Superb pork, crowned with crackling

Foxford Mills Café: One of the amazing salad options for lunch in this lovely café


Blairs Inn Cloghroe: A very tasty, very generous, Venison stew.

Finns Table Kinsale: Slow Cooked Pork Belly and Pudding Bonbons, with cider and port and corn Salsa 

Good Day Deli: The GDD Smoked Salmon Benny with Frank Hederman’s superb fish.

Jacques: Turbot, hollandaise, green beans, olives and crispy potatoes

Farmgate Midleton: Smoked Salmon and Mussel Linguine in a lemon cream sauce served with garlic bread

Celtic Ross, Rosscarbery: Poached monkfish in saffron with Beluga lentil caviar, fermented lemon aioli, charred Waterfall Farms broccoli, and radish.

Strand Hotel, Limerick: Caramel Bavarois, plum compote and coconut, was colourful, delicate and heavenly.





Tuesday, April 14, 2020

Chronicles of COVID-19. Cork Folklore Project

Chronicles of COVID-19
Cork Folklore Project
press release


We hope you are all safe and well in these strange times, and are getting in contact with an invitation to be part of a people’s chronicle of life at this moment in history.

Life is changing rapidly due to the COVID-19 pandemic, in Ireland and worldwide. Our experiences are important to document for the future, and the Cork Folklore Projecthas launched an innovation to do just that. We invite you to become part of this project by adding your voice to our ‘Chronicles of COVID-19’ archival collection.

Social media posts don’t last forever, newspapers are focused on certain aspects of the crisis, but where will the experiences of ordinary people be documented as a long-term record of life in these times?  We are interested in your accounts of how everyday life is changing, your stories and your observations, for our community-based archive. 

How can you contribute? You can fill out some or all of our ‘Chronicles of COVID-19’ questionnaire at Chronicles of COVID-19  The first phase closes on Monday 20 April, and we will have follow-up phases. The questionnaire will take approx. 15 minutes to complete, depending on how much detail you want to provide. 

If you wish to share photos and/or written or audio accounts, just contact us at covid19chronicles@corkfolklore.org, and we’ll arrange for you to deposit them with us.  Keep an eye on our Facebook page, and of course, please share this invitation far and wide.

If you have any questions, just drop us a line at covid19chronicles@corkfolklore.org