Taste of the Week.
A Double Delight
Almost panic at lunch-time! The cupboard was bare. Well not quite! The superb Pork and Plum terrine from On The Pig's Back was in the fridge. So what goes with pork only a little apple sauce. And, in a cool place, I just happened to have this terrific organic dry cider, one of the very best, from Highbank in Kilkenny. So, with the sun out, I enjoyed my delicious double Taste of the Week. What more would a man want? Sun, Pork and "Sauce".
Restaurant Reviews. Food. Markets. Wine. Beer. Cider. Whiskey. Gin. Producers. . Always on the look-out for tasty food and drink from quality producers! Buy local, fresh and fair. The more we pull together, the further we will go. Contact: cork.billy@gmail.com Follow on Twitter: @corkbilly Facebook: Billy Lyons
Showing posts with label On the Pig's Back. Show all posts
Showing posts with label On the Pig's Back. Show all posts
Wednesday, July 1, 2015
Monday, September 15, 2014
Flight of the Bee Sensations
Flight to the Top for Bee Sensations
Irish Quality Food Awards 2014.
Great to be at the table with Bee Sensations last Friday evening when one of their lovely jams won at the Irish Quality Food Awards 2014. On the Pig’s Back and Burren Salmon were also among the victors on a night which is mainly for the supermarkets and the larger producers (such as Dale Farm Dairies, ABP Cahir, Kepak, and O’Brien Fine Foods who were all on the podium).
Munster based Bee Sensations are a husband and wife company, run by Tom and Croéin Ruttle. They are quite famous for their innovative (often blended) jams, which use honey instead of sugar, and of course for their honey. As it happened it was one of their jams, the Honeyed Fig, Rhubarb and Chilli Savoury Jam, that struck gold in the Grocery Ambient - Savoury class.
But there was a moment of unnecessary drama before the win was confirmed as apparently the wrong class was called out first. Still, the busy couple were soon able to relax as their name appeared on screen. It was about the only obvious hitch in a very slick presentation, introduced by Paul Kennedy and compered by celebrity chef Catherine Fulvio (“a farmer’s daughter”).
Birgitta Curtin is one of the heroes of Irish food and she keeps innovating and winning. Her success came in the Fish section where her Burren Smoked Irish Organic Salmon with Seaweed Marinade came out on top. This came in for high praise from the judges: “really fantastic in terms of colour, texture and flavour”. Like Bee Sensations (and unlike most of the other producers), she didn't have a supermarket partner listed.
Olivia, of An Olivia Chocolate, and, sister Emily (left) |
But Cobh’s Deirdre Hilliard and her company Just Food weren't as fortunate in the Soups section. Her HiLo Super Greens Soup was behind a Lidl Ireland soup, Newgate Tomato Soup by Princes (the international food and drink company).
The cross-border event is labelled Irish Quality Food Awards not Quality Irish Food Awards. There is a difference as we all know from small print on food packaging! Honey is one often quoted example.
Cork’s Isabelle Sheridan of On the Pig's Back certainly enjoyed her trip to the Mansion House as she was named the Supervalu Small Producer of the Year. Based on her French family recipes, Isabelle has been making chicken liver patés and terrines in Cork since 1995. Her Chicken Liver Paté with Garlic and Brandy is the product that led to this breakthrough and the organisers say they are sure “it will be a fantastic addition to Supervalu’s product line and look forward to working with On the Pig’s Back”. Well done Isabelle.
Yours truly with Isabelle Sheridan (On The Pig's Back) |
Blas na hEireann update on Bee Sensations July 2015 here
Monday, April 14, 2014
Talk of the Tongue. International Wine and Food Society Event
Talk of the Tongue
International Wine and Food Society Event
The Tongue (left) and more from last Thursday's Celebrating Local Tastes. |
“Celebrating Local Tastes” was the title of the first outing for 2014 of the Munster Branch of the International Wine and Food Society. Held at L'Atitude 51 (1 Union Quay), it turned into an absorbing evening with suppliers Frank Hederman, Jack McCarthy, On the Pig’s Back and Eve’s Chocolates taking the opportunity to showcase their impressive wares while the whole event was enhanced by some well chosen words, not to mention well chosen wines*, by our hostess Beverly Mathews.
First up was smoker Frank Hederman: “Our smokehouse food is made very simply using salt and smoke as natural preservatives to enhance very beautiful Irish raw materials. We are in the condiment business, simply adding flavour, creating new taste experiences and memories using age-old, natural techniques.”
Most of us are familiar with his famous smoked salmon and mackerel, maybe even with the smoked mussels. Lately he has produced smoked butter and on Thursday last introduced us to the new smoked Creme Fraiche. If you see it, buy it!
Then it was the turn of On the Pig's Back and Maria Perez concentrated on their cheeses and demonstrated a terrific variety of flavours using Ardsallagh, Ardrahan and Crozier Blue, among others, to make the point that local cheeses are absolutely first class, capable of holding their own in any company.
One man who can certainly do that is Kanturk butcher Jack McCarthy. He came laden with generous plates of his fabulous charcuterie, Irish charcuterie he emphasized, maybe even Duhallow charcuterie!
On Thursday last, he had quite a selection, including his Italian style copa. Then he introduced his Sliabh Luachra, an air dried beef for which they have been named Nationality Speciality Champions. We thought that was good but what really set us talking was his Tongue. It brought memories back for many (of a certain age!) but everyone was talking about it in a most complimentary way!
Had to finish off this excellent evening with something sweet and that was supplied by Jill from Eve’s Chocolates. “Eve’s”, she said, “is one of Cork's best kept secrets”. But that is not how they want it. So do go and visit them at Eve's Chocolate Shop, 8 College Commercial Park, Magazine Road, Cork. If you go this week, watch out as you could be falling over eggs and bunnies or they may be falling over you. Death by chocolate!
The Wine and Food Society are planning their next outing and if you would like to become a member then contact Aoife (treasurer) mccanaoife@gmail.com. Other officers are Richie Scott (assistant treasurer), Beverley Matthews (secretary) and Greg Canty (chairman)
*The wines were:
Valdespino, Manzanilla Deliciosa "En Rama" (unfiltered)
Pipoli Greco Fiano from Basilicata (Southern Italy) 2011
Chateau Ste. Eulalie "La Cantilene" from Minervois La Laviniere 2009
Tuesday, April 16, 2013
Happy. On the Pig’s Back
On
the Pig’s Back
Jack McCarthy, Arbutus Bread,
Ardsallagh Goat Cheese, Ardrahan, Durrus, Milleens, Gubbeen, Lorge, O’Conaill, Caherbeg
Pork, G’s Jams. Familiar food names, local producers. You’ll see lots of their
excellent stuff, not forgetting Willie O’Callaghan’s organic vegetables, when
you visit On the Pig’s Back in Douglas Woollen Mills.
Of course, you see most of
them too in the On the Pig’s Back stall in the English Market, but there is
more space here to show them and more space for the customer to browse. And a very
pleasant place it is too as I found out the other day.
Did a bit of shopping and
gathered up some Jack McCarthy’s pudding, sausage and rasher, among other things.
Was on the lookout for his Pancetta. But they were out of it. They do import chosen
top notch French produce, imported directly, and so I settled for some Pancetta
from the Haute Savoie and was advised to try it in the frying pan with some eggs.
Did that for breakfast this morning and very tasty was the verdict. You don’t
get that kind of product or that kind of advise in a supermarket!
The main purpose of the visit
was to have lunch in the cafe. The place was packed and no wonder as the food and service
are excellent. Good choices too with the regular menu supplemented by a list of
daily specials. You can have Soupe de Jour or their famous Chicken pate for a
starter and then move on to salads, quiches, and various platters of meats and
cheeses, before finishing with something sweet.
We settled for a big platter,
their Speciality Platter of Cheese and Charcuterie that includes pate, relish, salamis,
saucisson, Spanish, French or Italian cured ham, served with a selection of farmhouse
cheeses, gherkins, breadsticks, relish, crackers and an assortment of Arbutus
breads. Quite a feed and it cost €18.95 for two.
* The Cork French Food and Wine
Festival will be held at On the Pig’s Back (Douglas) from the 9th to
the 11th of May. They are looking for volunteers.
* Le Cork French
Food and Wine Festival organise par On The Pigs Back a Douglas du 9 au 11
Mai... recherche des volontaires!!! Banquet, Foire au vins et produits
regionaux, Marche nocturnes, concert et bals, petanques, animations ... il va y
avoir de quoi faire!!! Voir notre Facebook page Cork French Food and Wine
Festival and like us et contactez nous du volontariat anime et gourmet!! A
bientot!!
Wednesday, March 21, 2012
Bavette Steak and Graffiti Aubergines
AT THE MARKET
Must say I enjoy my trips around the EnglishMarket . So much to see. Just a selection from a weekend visit in the collage
above. Some strange ones, such as the Graffiti Aubergines (top left) and familiar
ones such as the Swedes (bottom left).
And while it is fun to look, it is much more
satisfying to bring your bags and buy. One man I called to was Eoin at O’MahonyButchers. Have taken a shine to his Italian sausages but also like his bavette steak, now “the most popular cut in the shop, though it was a hard sell at
the start”. Tasty, and economical!
The Real Olive Company is a regular stop and
there was no exception this time. A wee bag of olives was the number one call
but also stocked up with semi-dried tomatoes, a couple of packs of Iberico ham
(the pigs feed on acorns) and I also chanced a tin of Portuguese Sardines. Next
time, I’ll be going for those Feta Stuffed Sweet Peppers (Bottom right).
The ABC bread stall is a must visit and quite often,
the pick is the Country Baguette by Tom’s Bakery in Kinsale. Quite a healthy
choice as it is Sugar Free and Dairy Free. Obviously, I like the texture and taste
of it; it keeps longer than most sourdoughs and like most sourdoughs, it toasts
up very well (useful to know if it starts to stale!).
Speaking of sourdough, I think Arbutus make
the very best around, though some come close, and that and so much more is
available at On the Pig’s Back.
Another foodie treasure trove is the nearby
Good Food Shop. They stock the excellent Ummera smoked products and I treated
myself to a pack of Smoked Back Rashers. Looking forward to working my way
through those!
So, lots to see in the English Market. But
don’t forget to bring a couple of sturdy bags! I never do.
Sunday, January 2, 2011
TOP IRISH CHEESES
HAPPY NEW CHEESE
So many Irish cheeses around these days, you could buy a different one for each and every day of 2011.
Started on the local track, not that I ever strayed too far off it, at our New
Monday, February 15, 2010
ON THE PIG'S BACK
ON THE PIG’S BACK
Finished off the Good Food Week Cork with a DIY pack. It wasn't widely advertised but On the Pig’s Back in the English Market were joining in the food fun with a €15.00 package of goodies, a nicely presented wrapped basket that included cheeses, salami and organic seeded bread.
Picked one up on Friday and am working my way through it, especially the bread and Milleens. Contents: Gubbeen Smokehouse Salami, Ardrahan Farmhouse Cheese, a dote of Milleens Farmhouse Cheese, and, from Dunmanway, a pack of organic wholegrain Emmental Cheese and Pumpkin Seed bread.
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