Showing posts with label Taste of the Week. Show all posts
Showing posts with label Taste of the Week. Show all posts

Thursday, October 10, 2019

Taste of the Week. Longueville House Irish Apple Brandy


Taste of the Week
Longueville House Irish Apple Brandy

The Longueville House Irish Apple Brandy, our Taste of the Week, is quite a while in the making. In Autumn, the apples, all from their own estate, are crushed and pressed within hours of harvesting. Four months of fermentation produces a cider and that is double distilled on site in copper pot stills. A four year maturation follows in French oak. Then it is bottled and sold.

No need for a mixer. “No mixer needed,” says Rupert Atkinson of Longueville Beverages.“It is very smooth, no burning and good for digestion, best after a good meal. If it feels a little cool, just warm it in the palm of the hand.” 

I can agree with all of that as I paid a lot of attention to my most recent encounter with this marvellous spirit. Certainly there is a hint of orchard in both aroma and flavour but there is more too, some spice included, all before a lingering and pleasing finish. No rush here, just sit back and savour each little sip!

There are 25 acres of apples and the orchard is close to 25 years old. No pesticides are used. One way they counter the aphids, a tiny bug that can do enormous damage, is to encourage the hoverfly by planting the likes of Fennel, Angelica and Yarrow. These attract the hoverfly, a natural enemy of the aphid.

The brandy comes from apples grown in the orchards of Longueville. The apples used are cider apples namely, Michelin (Normandy) and Dabinett (Somerset), grown in their orchards in the beautiful Blackwater Valley.
Harvest time at Longueville 


Friday, October 4, 2019

Taste of the Week. Timos Irish Cheddar Cheese


Taste of the Week
Timos Irish Cheddar Cheese


Didn’t see any cheese stall while strolling around the local Farmers Market last Saturday (28th September), so called into the shopping centre and spotted a selection in the Douglas Vegetable Fruit and Veg shop.

I hadn’t seen this one before: Timos Mature Cheddar, made in East Cork by Carrig Foods. The label also indicates it has been “slowly matured for over two years” and is “very Flavoursome”. It is now our Taste of the Week.

Enjoyed a small tasting with Arbutus sourdough (and not much else) during a quick lunch. It certainly is very flavoursome and not as “dried out” as some mature cheddars.  Apparently the company was set up eight or nine years ago by Siobhain, the daughter of Jane Murphy who makes the multi-award winning Ardsallagh Goat Cheese. 

Carrig Foods Ltd
Woodstock
Carrigtwohill
Co. Cork
Tel: 021-4882338.

Tuesday, September 24, 2019

Taste of the Week. Highbank Drivers Cider


Taste of the Week
Highbank Drivers Cider

Highbank Orchard Syrup is on the table every morning in this house and now another marvellous product from the organic Kilkenny farm is our Taste of the Week.

There was a marvellous lunch recently in Sage Midleton where the guest chef was Sunil Ghai from Dublin’s Pickle Restaurant. We had the car and were wondering what to drink until I spotted this on the drinks list.

It proved so bloody good, I didn’t stop at one! That second glass appeal. No doubt about it. Made from their Cider apples, this gluten free Drivers Cider is a refreshing non-alcoholic drink for the designated driver with no added sugar or chemicals. It is full of flavour and so well balanced, a terrific non alcoholic drink and miles away from many of those tasteless “zero” drinks. Different class, much more than a mere alternative!
Highbank Orchard

Well done to Kevin and RĂ©idin for stocking it and hope other restaurants and bars follow suit! Well done too to Julie and Rob for producing it, along with many other good things.

Cuffesgrange
Co. Kilkenny


Tuesday, September 17, 2019

Taste of the Week. Crossogue's Clementine & Limoncello Marmalade


Taste of the Week
Clementine & Limoncello Marmalade
by Crossogue Preserves

Regular winners at the World Marmalade Awards, Tipperary’s Crossogue Preserves keep coming up with new combinations. I got the latest, a Clementine & Limoncello Marmalade from Margo Ann at the Roughty Fruity Stall in the English Market and it is now our Taste of the Week.

One of the other ingredients is Lemon so there is something of a tang there along with the sweetness of the Clementine (the fruit is not as bitter as some other oranges) and the Limoncello (made from the zest rather than the more bitter fruit). Indeed, the marmalade seems to carry an almost Asian sweet and sour touch and Margo Ann suggests it may be handy around Christmas time.

I’m not waiting until then. Nor should you. Lather it over a slice of fresh sourdough and enjoy the current Taste of the Week! And don't forget all those other award winning marmalades from Crossogue!

Crossogue House
Ballycahill
Thurles
Co. Tipperary
Tel: 00 353 (0)504 54416

Wednesday, September 4, 2019

Taste of the Week. Strawberry & Cream by Yum Gelato


Taste of the Week
Strawberry & Cream by Yum Gelato

What are we going to do now that the strawberry season is drawing to a close? Check out Yum Gelato of course. I did just that in Bradley’s, North Main Street, the other day and came away with a big tub of the delicious Strawberry and Cream. Yum’s the word. My Taste of the Week didn’t last long around here;  next time I’ll be trying the Basil & Balsamic strawberry.

Or maybe the Salted Cream Affogato. Or the Raspberry Sorbetto, or the Mango & Passionfruit Sorbetto. How about the Toasted Coconut Stracciatella? Or Caramel Honeycomb? You get the message. Marcus Hodder has a whole range of flavours and they keep changing. Favourites stay around and new ones are added.

And where can you get them? In Farmers Markets, including Mahon Point and Douglas Village, and also via the NeighbourFood scheme; also in stores such as Bradley’s, Menloe Stores, O’Keeffe’s (St Luke’s), Ballintemple Food Stores, On The Pig’s Back (Douglas), and at the Pavilion Ballygarvan (by scoop). Also at The Street Kitchen in Cronin’s Pub in Crosshaven.


Yum Gelato also caters for private functions, weddings, confirmations & other events. Call Marcus at 086 884 1222 or check his Facebook https://www.facebook.com/yumgelatocork/


Thursday, August 29, 2019

Taste of the Week. Irish Bacon Jam by Erne Larder


Taste of the Week
Irish Bacon Jam by Erne Larder

Just had a mid-day snack there with three simple ingredients: sourdough from El Door in Cork, Durrus Ă“g from West Cork and Irish Bacon Jam (our Taste of the Week) from the Erne Larder. Very happy with that combination.
The Bacon Jam is basically a chutney, with the main ingredient being Irish dry cure bacon. It has a delicious flavour so use it sparingly, up to your self really but a little goes a long way!
Declan O’Donoghue, a former chef, is responsible for this excellent product and his serving tips include cheese. Also burgers, baked potatoes (“will never be te same again” he says), with cheese on toast, with ice cream, and in bacon sarnies with attitude. That’s enough to be going on with! Enjoy.
Erne Larder, 3 Lackaboy View, Enniskillen, Co. Fermanagh. 

Tuesday, July 9, 2019

Taste of the Week. Burren Smokehouse Hot Smoked Salmon

Taste of the Week.
Burren Smokehouse Hot Smoked Salmon

Visited Lisdoonvarna earlier this year and called to the Burren Smokehouse. Always do when I'm in the area. Among my purchases was this hot smoked Irish organic salmon, smoked over oak with honey, lemon and pepper, by Birgitta Curtin. By the way, all visitors have the chance to see a short video on how they produce their famous smoked salmon and you also get a tasting or two!

Got our Hot Smoked out of the fridge the other day and enjoyed it, our current Taste of the Week, with a simple garden salad. Superb.

The farmed salmon comes from the clear turbulent waters off the west coast of Ireland, from locations such as Clare Island (Westport). Here, "lean muscular fish are naturally high in Omega 3 & 6 oil".  The smokery adds "only the purest natural ingredients, sea salt, natural oak smoke, locally grown herbs, and wild seaweed foraged in West Clare".

Burren Smokehouse  
Lisdoonvarna
Co. Clare 
Tel: 065 7074432
Email: info@burrensmokehouse.ie

Also in Clare recently:
Bunratty Castle & Folk Park
Hazel Mountain Chocolate
The Burren Brewery
A Tour of Clare
St Tola Goats Cheese visit
Henry's Bistro & Wine Bar Ennis
Burren Gold Cheese
Red Cliff Lodge Restaurant Spanish Point
Oar Doolin
Noel's Restaurant at Bunratty Manor

Tuesday, July 2, 2019

Taste of the Week. Mixed Berry Compote with Tullamore Dew


Taste of the Week
Mixed Berry Compote with Tullamore Dew

Picked up this Mixed Berry Compote by The Scullery during a visit some time ago to Tullamore Dew. Didn’t get around to using it until recently and now this Tipperary produced compote is our Taste of the Week.

It is handmade in Nenagh by Florrie of The Scullery and the berries include cranberries, blackberries, strawberries and blackcurrant. Sugar, apples, orange juice, and spices are added along with an infusion of the famous Tullamore Dew!

It is terrific stuff, delicious with porridge, natural yogurts and smoothies. They also suggest using it with cold meats and cheese. I thought to myself that it would be good with Rice Pudding. And it is. A divine match - Taste of the Week.

Check out the visit to Tullamore Dew here.
Info on The Scullery products can be found on their webpage or email florrie@thescullery.ie

Tuesday, June 25, 2019

Taste of the Week. FollĂ¡in Flame Grilled Pepper Relish

Blas na Seachtaine
FollĂ¡in Flame Grilled Pepper Relish


So there we were with a lovely pork burger (with chorizo and mozzarella) from Davidson's, our local butcher, for Saturday lunch. The bun was no problem and neither were the leaves (the garden is a salad jungle at present!). 

But no relish? Oh yes, we had. We bought a couple of jars from the FollĂ¡in stand at the Old Butter Road Food Trail Festival in Watergrasshill recently and decided to put the Flame Grilled Pepper Relish to the test. It passed with flying colours and is our Taste of the Week.

It is indeed delicious (no added sugar or salt), made from a favourite family recipe. The flame grilling enhances the sweetness of the peppers and that, along with its "zingy goodness", enhanced the already flavoursome burger. Nice little lunch, I must say. 

This relish is quite versatile and may be used for sandwiches, all bbq dishes, cheese dishes and especially goat's cheese and will keep in the fridge for at least three weeks after opening. The other FollĂ¡in relish we got in Watergrasshill was their Exotic Fruit Relish. Must give that a bit of a spin soon!

CĂºil Aodha
Maighchromtha
Co. Chorcai 
T: 026 45288
Email: info@follain.ie 


Tuesday, June 18, 2019

Taste of the Week. Award-winning Longueville House Cider


Taste of the Week
Award-winning Longueville House Cider

Longueville House Cider 5.5%, widely available in 500ml bottle

The big thing you notice, aside from the golden colour of this medium-dry cider and the rich aromas of the autumn in the 24-year old orchard, is that the flavour is long and deep, like the mighty Blackwater that flows by the Longueville Estate near Mallow, Co. Cork. 

The balance, between the estate grown fruit (25 acres) and the acidity, is remarkable, hinting that the production process is precise. But this is not measured, not weighed, at least not in any industrial sense. Remember this is all comes together in an old bare-walled farm shed, using “machinery”, for the apple brandy in particular, that is just as likely to be seen in a folk museum or come across in a secondhand sale.

Two varieties of apple, Michelin and Dabinett, are grown in Longueville. The amount of each variety is not measured. They are gathered up together and go into the old oak press together. Nothing is added. Irish Distillers ace cooper Ger Buckley told me recently that, when reassembling a barrel, he judges everything by eye. Cider making in Longueville is something similar: by eye, by smell, by touch, by intuition, the basic tools of an artisan honed by years of experience.

Put them all together as they have in this North Cork estate (a proud member of the Old Butter Roads Food Trails) and the result is this superb cider, yours to savour, the pleasing sensation of the orchard fruit, long and deep on the palate and its refeeshing finalĂ©. With no artificial sweeteners, additives, colourings, preservatives or added sulphites, this is a true craft cider. 

Do not spoil the effort of the land and the human hand with ice. Longueville’s Rubert Atkinson (pictured above) advises: “No ice! It waters down the flavours and kills the carbon. Enjoy this like a wine, in a wine glass.” Chill it well and pair with fish, meat (especially pork), cheese, charcuterie or simply on its own.

* Back in the mists of time, these Longueville lands were owned by a Daniel O’Callaghan but, after the collapse of the 1641 rebellion, O’Callaghan’s lands went to Cromwell. Amazingly, the wheel came full circle in 1938 when the present owner’s grandfather Senator William O’Callaghan bought the property, restoring it to the same family clan of O’Callaghans. You may read all about the centuries in between in a leaflet they hand out at the house and, on the back, is a map of the many and varied walks on the estate! Info also on the website here.

Tuesday, June 11, 2019

Taste of the Week. Hazel Mountain Cuban Bean and Irish Milk Chocolate


Taste of the Week
Hazel Mountain Cuban Bean and Irish Milk Chocolate

This latest Taste of the Week is quite a mouthful, a delicious mouthful!

On a bare Burren hill, Hazel Mountain make a range of tempting chocolates, lots of dark ones included. They are a bean to bar company and take their chocolate seriously.

Lots of us Irish still love the milk element in our chocolate and Hazel Mountain recognise that grĂ¡ with a range of milk chocolate bars and our favourite from this group is their Cuban Bean and Irish Milk Chocolate bar, our Taste of the Week.

Stoneground in the Burren, the Cuban bean is from a single estate. Milk (in powdered form comes from Mallow) is added, toasted almonds and a pinch of salt top it off and it all comes together beautifully as it melts on a grateful palate.


Tuesday, June 4, 2019

Taste of the Week. Seagull Bakery Seaweed Sourdough


Taste of the Week
Seagull Bakery Seaweed Sourdough

While dining in the Copper Hen in Tramore, I overheard the server praising one of their suppliers, the nearby Seagull Bakery and mentioning that the premises were new. I had come across the Seagull breads before in Dungarvan and Kilkenny and the backstory was good.

The Seagull Bakery is a small artisan bakery which specialise in naturally fermented sourdough breads. Sarah Richards, who trained in Ballymaloe and later with Declan Ryan (Arbutus), is the owner and sole baker. All breads are handcrafted using unbleached additive free flours, and quality local ingredients.
You may also sit and enjoy a cup of coffee and a pastry here

Sarah makes a limited range of sourdough and one that caught my eye when I eventually strolled up from the Copper Hen was the Seaweed Sourdough. A little bit more expensive, I thought to myself when I handed over four euro.

But it was worth it. There are quite a few sourdoughs around these days, coming from many sources, and I’m not sure they all deserve the sourdough title. But this Seagull loaf was extra special, that slight sourness in the crust delightfully confirming it as the genuine article; certainly, with its super taste and texture, one of the very best sourdoughs I’ve come across and, to borrow a phrase from the nearby racecourse, a shoo-in for Taste of the Week.

4 Broad Street
(The Cross on Main Street)
Tramore
Co. Waterford.

Tuesday, May 28, 2019

Taste of the Week. St Tola Hard Goat Cheese


Taste of the Week
St Tola Hard Goat Cheese


You’d better get a move on if you’d like to enjoy out superb Taste of the Week: St Tola Hard Goat Cheese.

This is only made when there is a surplus, as there was last year - there was no hard cheese for a few years before that. It is tasting very well at present but stocks at the Inagh farm are beginning to run down! And running down even faster now that it is available in SuperValu.

This rare and delicious cheese is made in a Gouda style, pale, fine and smooth, boasting a distinctive tangy flavour. As there is no overpowering goat taste many people are amazed that it is made with goat milk. This makes a super addition to any cheeseboard; try pairing it with the Killahora ice wine or apple port. And take it easy - a small wedge goes a long way such is its outstanding flavour and texture!


Tuesday, May 14, 2019

Taste of the Week. Clogherhead Sea Salt & White Wine Vinegar Crisps


Taste of the Week
Clogherhead Sea Salt & White Wine Vinegar Crisps

This Taste of the Week comes from Glens of Antrim Potatoes with no little help from Oriel Sea Salt in County Louth. I got a tip off on this one from a friend in Clogherhead and he was spot-on.

The Antrim company have been making crisps since 2015, cooking the thickly cut, skin-on slices in small batches for maximum flavour. And that Louth salt is seen to great effect here, its hit pure and precise. Add in the lasting tang of the White Wine Vinegar and you have a melange of texture and flavours from first bite until last.

Our Taste of the Week is one of four flavours available in the series, exclusive to Simply Better at Dunnes Stores. Also available are Clogherhead Sea Salt and Sweet Potato; Spiracha Chili; and Vintage Irish Cheddar and Red Onion, all available in 125 gram bags.

Monday, May 6, 2019

Taste of the Week. Izz Café Labneh


Taste of the Week
Izz Café Labneh

Labneh, with zaatar and olive oil

Labneh is a cheese made from salted strained yoghurt. Then Cafe Izz get to work on it, roll it in a spice mix and pack it into a container with olive oil. The spice used in my jar (it comes in a proper Kilner jar) was zaatar (tarty, herby, citrusy).   The zaatar certainly livens up the Labneh and our Taste of the Week was a refreshing addition to a salad, indeed the main player. Do try and get some flatbread as well.

Izz Cafe is a project that aims to provide genuine Palestinian foods and drinks in Ireland. “We have a unique approach of serving and satisfying our customers. At this stage, we are selling a selection of our foods in Douglas and Mahon Point farmers markets… ” They have lots of other interesting foods on their stalls; don’t be afraid to try. And, since last week, they have a cafĂ© on George's Quay - will visit soon.

Tel: 0851495625

Thursday, May 2, 2019

Taste of the Week. Amazing no-hops beer from the Burren

Taste of the Week
Euphoria. No-Hops Beer by Burren Brewery

All you beer-heads out there, get on down to Lisdoonvarna this weekend and try out this amazing hop-less beer by Peter Curtin of the Burren Brewery. Read all about it on the poster.

I got a wee taste earlier in the week when Birgitta Curtin squeezed a few centilitres from the bottom of the barrel. This tastes close to a sour. I felt good. Reckon another few centilitres and I'd be euphoric.

That barrel may well be refilled by Friday, though it may be delayed until Saturday. Check before you go to the Roadside Tavern. And do let me know how you enjoyed our amazing Taste of the Week.

Also in Clare recently:
Bunratty Castle & Folk Park
Hazel Mountain Chocolate
The Burren Brewery
A Tour of Clare
St Tola Goats Cheese visit
Burren Gold Cheese
Henry's Bistro & Wine Bar Ennis
Oar Doolin
Noel's at Bunratty Manor
Coast of Clare

Tuesday, April 16, 2019

Taste of the Week. Burren Gold Cheese


Taste of the Week
Burren Gold Cheese
Dave, our host at Burren Gold

There’s a bunch of Holstein Friesians grazing on the tough fields around the Caherconnell Stone Fort in the heart of the Burren in County Clare. Not easy to get a decent biteful here; grass is not plentiful, far from it, but the cows also eat some of the famous herbs and exotic plants that grow in the crevices in the great pavement of the Burren rock. And that hard-earned mix of flavours goes to make Burren Gold, a Gouda style cheese and our Taste of the Week.

We have visited the famous Ailwee Caves in the area on a few occasions and head there again. But this time, instead of the caves, we are going to the Farm Shop, in the same complex. Here they sell lots of good things from the area, including honey, and indeed other cheeses and we also get a taste of the fantastic Cratloe Hills, a sheep milk cheese from the south of the county (and a previous Taste of the Week).

The milk from the Holstein Friesians of Caherconnell is brought here and you can see the cheese being made. Today though, the cheesemaker has a day off. Just by pure chance, we get talking to manager Dave and he talks us through the process.

They have been making the cheese here since 1985. So why haven’t we heard about it? The main reason is that over 90 per cent of it is sold right here in the Farm Shop and the rest locally. We actually found it on the breakfast menu at our B&B, the Fergus View near Corofin where the Kellehers, Mary and Declan, support all things local.

Burren Gold is a firm textured Gouda style cheese with a rich creamy taste. It comes in a variety of flavours:- Plain, Smoked, Cumin, Garlic & Nettle, Black Pepper and for something a little more exotic—Piri Piri. 

You can taste all the variations here - we did - and Dave was particularly proud of the Piri Piri and even more so of the Black Pepper which won a Gold Medal Award at the prestigious Bath and West Show in 2018.

They also age some of the cheese. You can see the racks of wheels in a glassed off section of the shop, one for 12 months, another for 24.  Those mature cheeses are splendid and we bought ourselves a piece that was just over 12 months. It is disappearing rapidly.

Actually, there is quite a lot to do here. You may of course visit the famous caves, all part of the Burren Geo-Park; you may buy a combined ticket that will enable you see the Birds of Prey.  And if you want to interact with one of nature's top predators, then sign up for the Hawk Walk (you’ll need to do this in advance). This walk also includes admission to the cave and the Birds of Prey.

Other attractions not too far away are the Burren Perfumery and the Poulnabrone dolmen, both amazing.

Ballyvaughan
Co. Clare
Tel: +353 (0)657077036

Also on this trip:
St Tola Goats Cheese


Tuesday, April 9, 2019

Taste of the Week. “Windvane” Irish Cider


Taste of the Week
The Cider Mill “Windvane” Irish Cider Farmhouse Draught

Another revival (and celebration) of the Irish cider heritage by Mark Jenkinson, the man who brought us the outstanding Cockagee. This Windvane, named after a wind indicator once seen working on many Irish farmhouses, is smooth and rounded, crisp with “the right balance of tannins”. 

The pleasing mid-gold colour draws you in. The rich juiciness of the ripe fruit keeps you sipping and the luscious mellow finish tastes like more. A definite Taste of the Week as was his Cockagee  three years back.

ABV is  5% and, like most Irish craft drinks, is available in Bradley’s of Cork. It comes in a 500ml bottle and costs €4.50. Bradley’s also have the Cockagee.


The Cider Mill
Cornanstown House
Stackallan
Slane
Co.Meath

The web address on the bottle is given as www.thecidermill.ie but it was broken when I tried it at the time of writing.

Tuesday, April 2, 2019

Taste of the Week. Killenure Castle Dexter Beef Salami


Taste of the Week
Killenure Castle Dexter Beef Salami

Taste of the Week is a gem: Killenure Castle Dexter Beef Single Estate Salami, to give it its full title. The cattle are raised in Dundrum, Co. Tipperary.

It is salami and you may eat it in much the same way as you’d enjoy any other salami. But this is not just another salami as it has got its own amazing texture and flavour thanks to the heritage beef and “a heritage curing process”.

Killenure have returned the native Irish breed to its “original birthplace in Dundrum”. The salami is not the only product. Watch out for their “Boutique Beef” and “Dexter Dripping”. Nothing is wasted: they also do leather and bone crafts. Must see if I can visit!

Glad I recently ordered the #IrishFood hamper to raise awareness & funds for #RearingtoGo @TeacTom via @gingerbreadmiss , as that’s where I came across the salami. Not too sure about stockists but you may purchase direct from the castle.

Knockavilla,
Dundrum,
County Tipperary.


Tuesday, March 19, 2019

Taste of the Week. Rosscarbery Irish Biltong


Taste of the Week
Rosscarbery Irish Biltong


You’re a person on the go. Playing stamina sapping games. Surfing. Climbing. Hill Climbing. Farming. Maybe you’re just hovering the stairs carpet. And you need a quick snack to boost those energy levels. Well, our latest Taste of the Week might interest you. The Irish Biltong by Rosscarbery Recipes is naturally high in protein, a great on the go snack made from 100% Angus beef. Just sea salt, organic raw cane sugar, toasted coriander, ground black pepper, onion powder, garlic powder, and dried Irish seaweed have been added to the beef.

The Allshires, the family behind Rosscarbery and Caherbeg Pork, are well known in West Cork and beyond and it was one of the younger members, son Maurice, who developed this product. Initially is was for himself. 

An active young man, he was unimpressed with the snacks available, certainly with those long lists of strange ingredients. “I needed something tasty, something that I could rely on with an ingredient list that a toddler could read.” And so he developed Rosscarbery Biltong around his own lifestyle. It took a while though but now it is widely available.

The beef has been cured and air dried and cut into small strips and the product comes ready to eat in a pocketable pack. Just put a piece on your tongue and allow the juices in your mouth to work their magic. The beef softens and you can chew away to your heart’s content. Another  strip or two and you’re ready to move that mountain, well climb that hill!

Caherbeg
Rosscarbery
Co. Cork