Showing posts with label Eoin O'Mahony. Show all posts
Showing posts with label Eoin O'Mahony. Show all posts

Wednesday, September 15, 2021

Dining At Home With Mirco

 Dining At Home With Mirco

Fancy a piece of my Cannelloni?

Mirco Fondrini is the business owner of Da Mirco Osteria, the  Italian Restaurant in Bridge Street, Cork. He has been in business there for three years (after a long spell on front of house duties in the Farm Gate Cafรฉ in the market).

The first year or so was very good and Da Mirco became well-known and popular. But then you know what happened. During Covid, Mirco relied on his At Home menus as he had no outside dining option. Even though restaurants have now opened up, his numbers inside are restricted to the mid twenties and his At Home option continues.

Some aubergine?


And so his name came up the other night when we felt like dining at home rather than going out. And we checked out his September menu and saw more than enough there for a little Italian feast. With Mirco himself coming from the northern Italian area of Valtellino, you can rest assured that you are getting the real thing here (much of it based on excellent local produce).


Speaking of the real thing, you certainly see it on two of the starters, his Tagliere Da Mirco with Italian Cured meats, cheeses, olives and “all our homemade favourites - focaccia bread, pickled vegetables and tomato jam” (serves 2 people) and the Tagliere Vegetariano with Northern Italian cheeses, mixed Italian preserved vegetables, olives and “all our homemade favourites - focaccia bread, pickled vegetables and tomato jam” (serves 2 people).

Meat balls perhaps?


Our pick though was the Parmigiana di melanzane: alternating layers of fried aubergine, tomato sauce, and pecorino cheese. We have enjoyed this on a few occasions - it has many fans around town - and we enjoyed it again on Friday night.


Good choices of main course here as well. We would have been tempted by the Lasagna Bianca Salsiccia e Cavolo Nero (Handmade Egg Lasagna filled with layers of O’Mahony Sausages, Black Kale and Casera Cheese (semi-skimmed cow’s cheese)). But we had our own version of Lasagna the night before so that was ruled out!


The Polla alla Diavola also sounded great: a Free Range Breast of Chicken rolled in Speck, with a spicy Nduja stuffing and Nduja sauce. Served with Roast garlic potatoes. Hot stuff indeed.


But I’m a bit of a Cannelloni fiend and so the Cannelloni di Magro (homemade Cannelloni with a light filling of Spinach, Ricotta and Pecorino Cheese) was picked. This is finished in the oven with Da Mirco Tomato and Basil Sauce. Well worth the little wait.


Our other mains was the Polpette al Sugo, Italian Meatballs of mixed minced beef and pork in a slow cooked tomato sauce. An absolutely top class dish, needing only a side of Fresh handmade pasta Tagliatelle 150 g (eggs and flour) that we added to our order.

Saluti!


He has quite a few Sides and Sauces available including Giardiniera, Sugo Arrabbiata, Patate al Forno, Focaccia al Rosmarino, Da Mirco Tomato Marmalade and more… See all the choices and ordering details here.  


You can hardly have an Italian meal of this quality without pairing with an Italian wine. As it happened (it doesn’t always happen!) we had just the job at hand in the Donnafugata `Sherazade` Nero d’Avola Sicilia (DOC) 2019. Soft in the mouth, with plum and cherry and smooth tannins and spicy fruit, this is a beauty, a fragrant and pleasant wine with outstanding freshness. 

Tuesday, August 24, 2021

CorkBilly Latest Food & Drink. Updated 27th August 2021

CorkBilly Latest Food & Drink

Week 210827. Update #1 27th August 2021


Plan to issue this mid-week with updates towards weekend. If you have any food or drink news, DM me a line or two, plus a link and a photo if available. Of course, if you have "big" news, let me know also and we can do a full standalone post.
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Sage


Well the weather looks top notch for the week - We will remain just with the outside area for the moment - Enjoy the last few weeks of the summer - few tables remaining over the week if you’d like to visit -
Few new dishes again this week -
All bookings via the Website Sagerestaurant.ie


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Here comes the Sun!

Oh Happy Days! Great to see the Sunshine back. Why not kick back give the chef a night off and order some Blairs Out!

Here is Friday's Take Out Menu.....

We are also open from 1pm for dining either in our garden or inside providing you have the relevant vaccine cert, menu available on our website https://www.blairsinn.ie/food


When collecting your take out this weekend be sure to check out our new range of take home craft beers and fair trade minerals.

For Take Out you can email in your order as per usual to blairsinn@gmail.com for all orders. 
We are available for collection from 1pm to 8pm.

The phone line will be open from 12 noon on 021-4381470 for anyone looking to order by phone.
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HOME DINING - Friday & Saturday 27th and 28th August ๐Ÿฝ
3 courses just €30 PP including home delivery in the greater Cork City area
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L'Atitude 51



New arrivals from the Jura!! Savagnin Les Chassagnes, Le Vin de Ploussard Ouvre L'Esprit, Vivre d'Amour et de PlouPliou, Le Pinotctambule - from one of our favourite estates: Bormard
Exciting pours ahead!




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Back by popular demand…. The fish cake Bahn mi. ๐Ÿ‘๐Ÿฝ Yis missed those pillows of flavour wrapped in a crisp baguette. And a new hash for you to try, Caherbeg slow roast ham hocks. We cook them in lager & spices for extra pizazz! Kitchen open from 9-3.30 all weekend. Defo picnic in the prom weather ๐ŸŒž๐ŸŒž๐ŸŒž๐Ÿงบ #hamhock #picnicdate #lastdaysofsummer #cobh


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On The Pig's Back


An absolutely perfect weekend for a garden Cheese & Charcuterie Board
๐Ÿง€๐Ÿฅ–๐Ÿซ’๐Ÿท๐Ÿ’œ
Add your favourite wine or summer spritzer and you have the ideal summer get together!
Choose from our huge range of speciality Irish & French Farmhouse cheeses and exquisite Charcuterie, and all the extras such as Pate, Hummus, Breads, Quince and so much more!

All available from our stall at @theenglishmarketcork and Douglas Deli

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Kinsale Mead Co.


"..it's honey season, which means beekeepers are out collecting honey from their beehives. The best time to harvest honey is towards the end of summer, after the end of the honey flow when the nectar availability is at its peak. It's also the best time of year to visit Kinsale, which is great news since a certain meadery is open again for tours One of the top places to visit in Kinsale whether it's sunny or raining! More visit details and booking here.

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Eoin O'Mahony, the English Market butcher, announces that their first delivery of @irishpigsociety pork is arriving this week. "Rare breed pigs reared by smallholders.The first pigs are Oxford Sandy & Black crossed with a Duroc." ********* Tom Durcan has something NUA for you! Something NUA is coming…


Ingredient - Wood - Fire
Local and Fresh ingredients played by @chefvictorfranca in partnership with @tom_durcan_meats.
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Cafรฉ Paradiso

We're looking for a chef to join the Paradiso kitchen team, starting 7th September. Apply to paradisocorkwork@gmail.com

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Perry Street Market have news!


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Our opening hours for our Ringaskiddy location have changed! We will now be open until 6pm Fridays, Saturdays and Sundays.
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So from Monday - Sunday, you can enjoy hot food until 5pm daily with our delicious beverages, sandwiches and desserts available right up until 6pm 7days a week!

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The Montenotte Hotel

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New restaurant at Cobh Golf Club

Thanks to Mags O'Connor for tip off! "Open to the public"

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Dog wash opening soon. Will advise the date in September. €30 for a wash and dry, includes a free tea or coffee and pastry in the cafe while you wait. Small and medium sized dogs only!
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Sunday, February 14, 2021

San Valentino Menu from Da Mirco. La Cosa Mas Bella

San Valentino Menu from Da Mirco 

La Cosa Mas Bella 



Valentine’s Day 2021 brought miserable weather and a most delicious meal to our neck of the woods. And that San Valentino dinner from Mirco Fondrini’s osteria in Bridge Street banished the wind and the rain for a few hours at least and his four magnificent and generous courses turned into an evening to remember.



The courses followed classical lines: antipasto, primo plato, secondo plato and dolce. There was also a wine option but I had spotted that the meat course, based on beef cheek from O’Mahony Butchers in the English Market, had been slow-cooked in Barbera D’Asti. I had a bottle of Barbera D’Alba (next door to Asti) that had been waiting for just such a worthy excuse.



Bouillabaisse is the famous classic fish soup from Southern France and the tourist version is often lacking, well, fish. The Italians have their own fish soup and we started with Mirco’s Zuppetta Al Frutti Di Mare. At first glance it looked as if it contained just liquid but, once tipped out of the container, we could see calamari, mussels and prawns in the tomato and bisque soup. A hearty and delicious start, and any remains were soaked up with his focaccia.


Have been a fan of Cannelloni since I enjoyed it on the back streets of Rome. Our Cannelloni Di Melanzane though was an enhanced edition, thanks to Micro and his team. Here the pasta tubes was stuffed with aubergine and Pecorino cheese and finished with the house tomato and basil sauce. Superbo!



There was a little bit of home cooking involved of course and the O'Mahony beef cheeks came in a bag and took about 15 minutes. But what a result! Our stunning Secondo Plato was called Guancia Di Manzo Topinaburn Al Tarfuto (Braised beef cheek slow cooked in Barbera D’Asti and served with creamy mash & truffle infused Jerusalem artichokes). So tender, so flavoursome, aromatic even. We barely needed the wine!


And so we continued on the Dolce Vita, the final stop, Zuppa Inglese Al Cioccolato Arance, the sweetest. The name in English was somewhat more prosaic: Sponge cake with dark chocolate orange mouse and Hazelnut Praline. Looked a bit dry but once it all came together in the mouth, it struck all the right notes, those hazelnuts outstanding.



Quite a meal for the occasion. Grazie mille, Mirco!


It may not be Valentine’s every weekend but Mirco always has quite a selection for you to click and collect.


Da Mirco 

Bridge Street

Cork


La Cosa Mas Bella



Thursday, June 20, 2019

Bobo Cafรฉ at the Glucksman


Bobo Cafรฉ at the Glucksman
Cajun Pork

For over a year now, Bobo, the cafรฉ in the Glucksman Gallery in UCC, has been serving breakfast, lunch, weekend brunch, while all the time superb coffee by local roaster Golden Bean, along with a tempting host of baked delights, are available.
Miso

About time I called, I said to myself the other day. And off we went - by bus. The number 8, sorry 208, takes you to the Western Road entrance, just a few steps away from the gallery.

Bobo is also the venue for food related events, once a month. Recently, they held a cheese and also a fermentation workshop. And, if you’re in for brunch on Sunday, you’ll more than likely have live music to add to the atmosphere.
Risotto
The breakfast menu is very tempting but, on this particular day, lunch suited us better. The menu is not the longest but choices are good, usually with a few to suit vegetarians.

Last week, they had two soups on offer. Miso (4.50), with toasted sesame and seaweed, was my choice while CL enjoyed her daily special, carrot, ginger and squash (5.50) with an excellent brown bread. By the way, a few crackers came with mine.

There were five main courses on offer, one with fish, another with meat. CL chose Cajun pork fillet, butternut squash purรฉe and mango salsa (13.50). This was well Cajun-ed! Well cooked actually and a lovely dish, good flavour, colour and texture.
Dodger

Glucksman. Bobo is bottom right.
My Shiitake mushroom and Artichoke Heart Risotto (12.50) with an olive tapenade mightn’t have looked so well - it was tidily presented - but it was another very enjoyable dish. The main ingredients, the mushroom and the artichoke, could well have turned this into a bowl of blandness but the tapenade and the salad helped to balance it.

They do have a short wine-list, most available by the glass, and a few craft beers but we stuck with water on this occasion. Had some of that excellent Golden Bean coffee though with our dessert.

Very few desserts on the menu, but there’s quite a spread of sweet things on the counter. Hard to choose! But we did enjoy our Jammy Dodger (coconut and raspberry compote) and Warm Apple Cake with Vanilla Ice cream (6.00).

They are very much into supporting local producers here and you’ll see some mentioned on the menu. A blackboard lists O’Mahony’s English Market (meat), Ballycotton Seafood (fish, seafood), Colin Woulfe  Macroom (eggs) Greenfields Farm (leaves, veg) and My Goodness (kefir and vegan treats).
Bobo 
at The Glucksman
Lower Grounds, UCC,
Western Road, Cork
(021) 490 1848
Hours: 10am - 5pm, Tuesday to Saturday;12pm - 5pm, Sundays

Tuesday, July 4, 2017

Delicious Buffalo Burgers. Have you eaten buffalo meat?

Delicious Buffalo Burgers

Have you eaten buffalo meat?
Buffalo meat is something of a rarity in Ireland. Macroom’s original 31 animals were imported for their milk, to make cheese. But that was back in 2009. Now that herd has expanded and the male of the species is appearing in butcher shops, at least in the Cork area. 

Criostรณir O’Crualaoi is well known for his handling of traditional Irish beef and lamb (they have their own farm in Ballincollig) and is now supplying Johnny Lynch's buffalo to retail outlets such as Eoin O’Mahony in the English Market (watch out  for tasting on 15th July, provisional), to Noel Lynam in Twohig's SuperValu Kanturk and to Ger O'Callaghan to Drinagh Co-op in Skibbereen. The meat is prepared by Feoil ร“ Criostรณir who have their own abattoir and facility, also in Ballincollig. 

High standards across each and every stage of the processing cycle always result in 100% traceable, quality-assured, great-tasting Irish meat. Traceability, hygiene and quality standards are verified by numerous agencies, including Bord Bia  and the Food Safety Authority of Ireland. Feoil O’Criostoir is also a member of the Associated Craft Butchers of Ireland. 

Recently Michael O'Callaghan, of their marketing department, gave me a pack of buffalo burgers to sample, indeed to share around. Having, a few years back, tasted the first first buffalo that Criostรณir slaughtered and a few more bits and pieces since, I am relatively familiar with the meat, a touch sweeter than beef, juicer too and very tasty, once it is cooked well (don’t overdo it!).
So we had a few here ourselves and, not for the first time, were very impressed, delighted with the excellent texture and flavour. We sent a few over the road to a married couple with three children and got a big thumbs up, especially from one of the teenagers who is a committed gym user and he noted that buffalo is a great source of protein as well as being delicious.

A younger couple (no children) were also allocated a few burgers and again the report was good: “They were the juiciest and tastiest burger we’ve ever had. They were much leaner than the beef burger, no grease in the pan.”

So thumbs up all round. And then we told them about the other advantages of using the meat. Just getting a little technical here but I won't bore you with too many details.

Professor Joe Kerry, School of Food and Nutritional Sciences, UCC, did quite a study, based on the Johnny Lynch herd and below are the main findings.

per 100g

Protein:                        Buffalo 20.39g  Beef 19.05g
Saturated fatty acids: Buffalo 0.46g      Beef 4.33g
Cholesterol:                 Buffalo 46g       Beef 59g
Iron:                              Buffalo 2.7mg  Beef 1.3mg

So there you are. Criostรณir was thrilled with the results, even if they were expected. If you visit his website you’ll read that buffalo meat is perfect for weight loss; a great source of protein for gym users; lower in cholesterol. Beside, is locally sourced and always full of flavour (I can certainly vouch for that). You may read other details of the study here.  

The buffalo meat can be supplied in various forms. At present, your butcher can order: mince, rump, cube roll, fillet, strip loin, top side/silver side/knuckle, and burgers (6oz).

Wednesday, January 4, 2017

Best Steaks & 3 Best non-Cork Restaurants 2016

Best Steaks 2016
Aubrac

Aubrac Steak at The Harbour Donegal Town




Macroom buffalo steaks from Eoin O'Mahony English Market

Irish Piedmontese Beef from their stall at Cork Summer Show


Three Best Restaurants Outside of Cork 2016

I've dined around the country this year, including Donegal, Limerick, Kerry, Meath, Dublin, Waterford, Wexford, Louth, Galway, Mayo and so on and these, in no particular order, are the three non Cork restaurants that I enjoyed the most.
I'll be on the road again in 2017. Any tips? cork.billy@gmail.com

Cistรญn Eile - Wexford
La Boheme

La Boheme - Waterford
Turbot at The Mews

The Mews - Kenmare