Showing posts with label Surf and Turf. Show all posts
Showing posts with label Surf and Turf. Show all posts

Tuesday, September 10, 2019

Patryk Serves A Feast of Poland At FEAST Dinner In Surf & Turf

Patryk Serves A Feast of Poland
 At FEAST Dinner In Surf & Turf

Smalec: home comforts
“We got all those spices before France did,” said a smiling Patryk Suchojad, chef/patron at Midleton’s Surf and Turf, as he welcomed his guests to a Feast from Europe’s East, an event in this year’s FEAST.

He explained that Poland is a big country, the cooking in the north mainly fish based, while that is the south is mainly from the produce of the land. That's probably a bit too simplistic; he went on to tell us that there are many regions, each with its own profile on the table.

“That Pierogi dish on this evening’s menu, for instance, is stuffed with potato and curd cheese, but can really be stuffed with anything you like, varies from region to region. We have a long culinary tradition and indeed we did get those spices, via Iraq and Iran, before they found their way to France!”
Pickled, cured, brined, smoked...

“There are a lot of similarities between Irish and Polish food, cabbage for instance,’ He said with a broad smile. “We both love our food.”  “Polish food is basically a humble food, home cooking and you’ll see that in the Pork Lard on your table. That lard may include onions, garlic, spices. Sometimes it is smoked, may be kept for a long time. Very popular and many restaurants serve it”. We certainly enjoyed it, especially on the delicious bread that came with it.

Vodka was then poured for the guests and Patryk, who has been operating Surf and Turf on Distillery Walk (MIdleton) for the past two years, told us a bit about the śledzik. “We usually use herring but I couldn’t find any around here - maybe I didn’t try hard enough - but got the mackerel from Ballycotton. White wine and vinegar was used in the process. I love smoking stuff and I did the mussels for you.”
Stuffed dumplings

That śledzik by the way was an amazing plateful (a generous one too and that generosity was repeated throughout the very enjoyable evening). It consisted of Kombu pickled mackerel, cured mackerel with horseradish apple and sour cream, gin and juniper brined sea trout, and those smoked mussels.

On then to the Chlodnik, a chilled beetroot soup, with quail’s egg and prawn. A cold and delicious soup, seasonal too of course. Wasn’t really looking forward to the dumplings of the Pierogi (apparently well-known “around the world”) but, stuffed with potato and cured cheese and served with some very tasty crackling and lovage oil, I had no problem at all and enjoyed every little bit of the threesome.
Beef roulade

Apple Pie. Paired with a glass of sweet wild strawberry wine
Now, as we sipped the last of a trio of different Polish beers, it was time for the main course, the Zrazy. This is a beef roulade, hunter’s sauce (mushroom mainly), Silesian dumplings, braised red cabbage. Quite a plateful and that roulade was outstanding. The beef had been “hammered” and rolled, packed with veg (including onion and carrots) and covered with smoked bacon (“proper bacon, not the injected stuff”). As you can imagine, this was full of flavour, a really worthy main course, crowning all that had come before.

And there was still time for an impressive finalé. The Szarlotka is a Polish style apple pie, baked uncovered, and made, not by Patrick, but by the lady of the house and served with Bison grass ice-cream. There’s a story about that ice-cream. I’ll tell you when I meet in the pub some night!
Also at Feast

Distillery Walk
Co. Cork
 (353) 21 463 4071

Sunday, September 8, 2019

Lobster & Sushi at Granary a Highlight of Midleton Sunday Stroll

Lobster & Sushi at Granary a Highlight of Midleton Sunday Stroll. FEAST 2019
Lobster from the Lobster Man
Food was left, right and centre in Midleton last Sunday as FEAST 2019 reached its finalé. Restraint was called for as there so much on offer. The Lobster and Sushi offering at The Granary had been pinpointed earlier as a likely lunch plate and that was where we found ourselves in the early afternoon.

A big warm welcome and soon we were sitting at our outdoor table awaiting one plate with lobster, the other with sushi, and both also packed with a range of delicious salads. Oh, and not forgetting the glass of wine, all for twenty euro per person. The tables were communal and we like that on these occasions, even more so when on Sunday we were joined by two young gentleman and we went on to have a lovely chat before heading out to all those stalls on the sunny main street.
Okawari supplied the sushi.
Our first stop on Sunday morning was to the demo area where Ballymaloe pastry chef JR Ryall and Ali of Ali's Kitchen were baking a "Raspberry Beret". They had to match their cake to a song and they choose the Prince number. Lots of fun as they got this part of the show on the road and they would be followed by a series of top names in the Irish food community.

Local hotels and restaurants were represented in the many stalls on the main street
and here we see Patryck of Surf and Turf greeting customers.

This bad boy would get busier and busier.

The bees came too! No shortage of wasps either.

Children were very well catered for, especially in the farmers market area.
Here they are busily painting their own tea towels.

We got our dessert from the Bite Size stall, very nice too!
Also at Feast