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Tuesday, January 8, 2019
Taste of the Week
Mella’s All Butter Rum & Raisin Fudge
No fudging about: I love Mella. I also love Miena but that’s a-nougat story. They can’t get away from me. They always hangout at the Simply Better section in Dunnes Stores.
And that’s exactly where I bought my little “bag” of All Butter Rum & Raisin Fudge, handmade with loads of Irish butter and tons of Mella magic in her kitchen in West Cork.
That potent amalgam of texture and flavour remains intact until you place a piece on your tongue. Then the melt-down begins. Everything else stops as the deliciousness spreads across the palate and spreads to other regions. A moment of paradise.
Sure it dissolves all too soon but the good news is that there is no less than one hundred and sixty grams of this superb mix of butter, raisins and Jamaican rum in the Simply Better pack. Put it on your resolution list for 2019!
Monday, October 29, 2018
Taste of the Week
Miena’s Handmade Nougat
|Miena Facebook photo|
Haven’t given Miena’s Handmade Nougat a shoutout since 2014 when I first came across the delicious bars in Bradley’s of Cork. And it was in the same shop that I got my latest selection, including the Almond and Pistachio, my Taste of the Week!
Made in small batches with locally sourced fresh ingredients, Miena has developed a recipe different from those used elsewhere. The result is a unique and uncompromising soft Irish Nougat.
There is a whole list of tempting nougat flavours coming from County Wicklow these days. You may have Almonds and Coconut, Almonds and Fig, Almonds and Mixed Berries, Roasted Almonds (I have one here as I write!), Chocolate Hazlenut and Cranberry, plus various selection boxes and tins. Christmas sorted!
And there’s more good news - these scrumptious prize-winning nougats are widely available, including in Dunnes Stores Simply Better and at Miena’s own online shop. For a list of stockists, please click here.
Tuesday, April 3, 2018
Taste of the Week
Burren Smokehouse Oak Smoked Organic Irish Salmon with Honey and Dill
Our Taste of the Week comes from the Burren Smokehouse via the Simply Better section of Dunnes Stores. You’ll find it difficult to find the Burren Smokehouse on the label (back). I really don't know why supermarkets don’t sell local products with the producer’s proper name highlighted on the front. Would make shopping a lot easier.
But, in this case, it is well worth it. Birgitta Curtin is the smokehouse owner and her smoking technique plus the addition of the dill and honey makes for a gorgeous rich texture and flavour, a flavour that is both deep and long.
You need very little else. Indeed, it's probably best to follow the simple serving suggestion on the back label: separate the slices of salmon 20 minutes before serving to allow it reach room temperature and then simply serve, with lemon wedges, on some fresh brown bread (preferably homemade, as was the case here, thanks to the official blog chef!).
If you want something a bit more complex, then get your hands on the current edition of Simply Better with Neven Maguire; he has a tempting recipe there for Eggs Benedict using Birgitta’s salmon.