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

Wednesday, January 22, 2020

Taste of the Week. Wicklow Blue


Taste of the Week
Wicklow Blue

I’ve highlighted this delicious Wicklow cheese here a few years back and it’s well due another run as Taste of the Week. It is delicate and mild, no extreme tang here.

This beautiful cheese is also fresh and flavoursome and has won a string of awards, both at home and abroad, and is used by top chefs. Be sure and check out their other cheeses as well, particularly the companion Wicklow Bán.

I bought my Wicklow Blue in Bradley’s but Wicklow Farmhouse Cheeses are widely available, including in the main supermarkets. Check stockists here.  

Wicklow Farmhouse Cheese
Curranstown,
Arklow,
Co. Wicklow

GPS Coordinates:
52.779588, -6.196921

Phone: +353 (0) 402 91713
Mobile: +353 (0) 872515980

Emailwfcheese@eircom.net
Web: www.wicklowfarmhousecheese.ie













Tuesday, January 14, 2020

Taste of the Week. Kanturk Pudding from McCarthy Butchers


Taste of the Week
Kanturk Pudding from McCarthy Butchers

The McCarthy family of Kanturk have been making blackpudding for generations. For the past decade or so, they’ve been picking up awards for it, including gold from the La Confrérie des Chevaliers du Goûte Boudin in 2010 and 2013.

It’s a regular here and so I knew I was on a good thing when I picked up a pack in Bradley’s (North Main Street, Cork) just before Christmas. One of those “just in case” purchases I made at the time - just in case we got fed up of the turkey.

The turkey, truth to tell, went down well but still the pudding was a welcome alternative when it made its appearance. Full of flavour as always and our Taste of the Week. 
Ingredients for this rich and smooth pudding include Bacon trim, spices, seasoning, rusk, blood, oatmeal, water, onion and pearl barley. We used it with a couple of fried eggs as a snack but you’ll see lots of variation in the restaurants. 
If you’d like something more adventurous at home, then check out this recipe on McCarthy’s website for BLACK PUDDING WITH PEARS FLAMBÉ AND ROSEMARY CINNAMON CARROTS
McCarthys of Kanturk
Main Street
Kanturk
Co. Cork












Tuesday, January 7, 2020

Taste of the Week. Skeaghanore Confit Duck Legs


Taste of the Week
Skeaghanore Confit Duck Legs

I’m sure most of you had lots of good food over the Christmas and New Year. And so did we. But one dish stood out and the basis for it was a pair of succulent Skeaghanore Irish Confit Duck Legs, bought in Bradley’s, North Main Street, Cork, as a “just in case” filler, just in case we didn’t have enough already!

These multi-award winning Skeaghanore Confit duck legs have taken the hassle out of cooking duck. The Hickey family have slow cooked the generously meaty legs for 5 hours and all you need to do is reheat! See Skeaghanore.ie for stockists.

We kept it simple, roasted it for 15 minutes and served with “Sweetheart” cabbage, roasted potatoes (cut at angles and coated with duck fat), and the jus from the duck itself. A magnificent Taste of the Week and one that will soon be repeated here.

Hickey's breed the Pekin duck "... because we live so close to Roaring Water bay, the salt air effects adds to the texture of the duck giving a salt marsh flavour. Our duck is succulent, tender and has a high meat yield."


Skeaghanore East,
Ballydehob, West Cork,
Ireland
 Phone: (028) 37428
 Mobile: (087) 2333184
 Email: info@skeaghnore.ie

Tuesday, December 31, 2019

Taste of the Week. Union Hall Smoked Salmon Paté


Taste of the Week
Union Hall Smoked Salmon Paté

Quite a selection of products from the Union Hall smokery in Bradley’s when I called to the North Main Street shop (established 1850) a day or two before Christmas.

At that stage, most of the shopping had been done but I thought to myself that their Smoked Salmon Paté would come in handy over the Christmas. It didn’t last that long, more or less demolished that very lunchtime. 

Ready to eat it says on the pack and I, having come back from the city and a call to Davidson’s, our local butchers, to collect the festival order, was ready to eat it. 

The Nolan family have been producing good quality smoked fish products in the small fishing village for the past 30 years and Missus Nolan’s delicious paté has its own unique flavour, mainly salmon of course but with a nicely judged element of a peppery spice along with citrus notes. Excellent on fresh Arbutus sourdough and our Taste of the Week. Taste of the Day more like it! It comes in a 100 gram pack and retails for €3.29.

Union Hall
West Cork
028 33125

Tuesday, December 17, 2019

Taste of the Week. El Door’s Wholemeal Sourdough


Taste of the Week
El Door’s Wholemeal Sourdough

MacCurtain Street’s El Door is now a reasonably regular call for us, usually on our way home from town. The Polish owned bakery has been there for about two years, their breads also available at farmers markets in Killavullen and Ballincollig

We usually get the regular sourdough but this time we threw in a wholemeal sourdough as well. I was just into my first slice of the wholemeal when I found myself concentrating on a beautiful experience of flavour and texture. Everything else faded away for a moment or two before I said to myself that’s my Taste of the Week. Well worth a try if you happen to be passing that way.

They do quite a range of bread types here and also offer a slicing service (not at the markets). I generally prefer mine unsliced though!

They also do a range of doughnuts and, more recently, Cornish pasties. And it’s not all take-out. They have a limited number of tables in MacCurtain Street and you can order a coffee with your cake.

El Door Bakery
MacCurtain Street
Cork
089 961 0998

Tuesday, December 10, 2019

Taste of the Week. Clare’s Homemade Hummus Moroccan Spice


Taste of the Week
Clare’s Homemade Hummus Moroccan Spice

Picked up a tub (200g) of Clare’s Homemade Hummus Moroccan Spice during a recent visit to Bradley’s in North Main Street, Cork. Not the first time. These pots (she produces a variety of different flavours) have been around for the past six or seven years now. So they are quite popular and this Moroccan Spice version is our current Taste of the Week.

No additives or preservatives are used and it is of course based on chick peas (69%). Tahini paste, fresh lemon juice, extra virgin olive oil garlic and spices are also blended in. 

The spices that make the difference in this case are cumin seeds, turmeric, cinnamon and cayenne pepper. Well you know the texture, nice and creamy, there’s a decent bit of acidity from the lemon juice; it’s full of flavour while the well-judged spice element lifts it out of the ordinary.

Clare’s Homemade Hummus
Cahergal
Union Hall
Co. Cork
086 3573865

Tuesday, November 26, 2019

Taste of the Week from Kilbrack Farm. Buy local, fresh and fair.

Taste of the Week
from Kilbrack Farm

I found my current Taste of the Week in the superb kale on sale at the Kilbrack Farm stall in the Coal Quay Farmers Market last Saturday. They have other amazing organic vegetables, as does Caroline Robinson a few stalls away. It doesn't have to be just at the Coal Quay. Midleton or Douglas Markets may be more convenient for you. I plan to go to Killavullen next Saturday morning. If Saturday doesn't suit, head to Mahon Point on Thursday. There's a couple of excellent farmers stalls there and don't tell me the markets are expensive. Last week, I got five or six superb carrots in Mahon for one euro!

After the Coal Quay last Saturday, I called to the English Market. Eoin O'Mahony had a lovely piece of porchetta* to go with the kale. There was bread from ABC and paté from On the Pig's Back. As you know, there's lots of other stalls in both markets so no shortage of choice. The point I'm making is support local, buy fresh and fair and you'll end up with a taste of the week that suits your tastes and your budget and, more than likely, your health. The longer my food's journey, the less I trust in it (anyone been watching Rotten on Netflix?). So buy local and from a trusted source. The more we pull together, the further we will go.

* Speaking of pork, we got a delicious shoulder from Woodside Farm at Mahon Thursday; cooked low and slow with seasonal root vegetables, it gave us a very satisfactory dinner on Sunday, as it regularly does.





Wednesday, November 20, 2019

Taste of the Week. Galtee Honey Farm Honeycomb


Taste of the Week
Galtee Honey Farm Honeycomb 


No problem finding a subject this week. Quite a few good things to be found in the food emporium of the Ballymaloe Craft Fair last week. And I was delighted to find this honeycomb from Galtee Irish Honey, our current and delicious Taste of the Week. Local and seasonal. “That is more or less the last of them, they are running out,” Aoife Mac Giolla Coda told. Their honey is 100% fresh floral honey from the Galtees.

Aoife runs the the Galtee Honey Farm, just off the R639 north east of Mitchelstown along with her father and founder Micheál who was also on duty in Ballymaloe. Bothe are both certified lecturers in beekeeping. Micheál is also a qualified honey judge, having judged in honey competitions and shows both nationally and internationally. Their honey is 100% fresh floral honey from the Galtees.


The farm, established in 1970, has some 170 hives in the Galtee Vee Valley stretching across Tipperary, Limerick and Cork. The bees collect from a variety of  fauna including blackberry blossom and clover. By the way, no need to keep your honey in the fridge; room temperature is fine and, by the way, while honey has many health-giving benefits, please note that is not suitable for children under 12 months.

Aoife and Micheál plan to have farm tours up and running next year and we’ll update you on that as soon as details are available.

Burncourt
Cahir
Co. Tipperary

Tuesday, November 12, 2019

Taste of the Week. Bó Rua Farm Original Farmhouse Cheddar


Taste of the Week

Bó Rua Farm Original Farmhouse Cheddar

The multi-award winning Original Irish Farm Cheddar from the Bó Rua farm in East Cork is our Taste of the Week. Tom and Norma Dinneen are the couple behind this delicious product which this year won the coveted Gold at the Blas Irish Food Awards in Dingle. It is our current Cheese of the Week and, aside from the superb flavour, what I love about it is its extra creaminess.

That is probably down to their Montbéliarde (the red cattle after which the farm is named) and Friesians who all graze outside for most of the year. Indeed, I see on Facebook that they about to go in for the winter around now. Montbéliarde by the way produce the milk from which the famous Comté is produced.

I’ve met Tom a few times over recent years and had a chat with him at the Cork Kerry Food Fair in the City Hall where I bought my wedge of the cheddar. A week or so later, the Dinneens added to their honours list when, at the Irish Cheese Awards 2019 in the Metropole, they were awarded silver in Class 19, best New Cheesemaker since 2016. 

So well done to Tom and cheesemaker Norma (loving the new dairy). Look out for the cheese - it is fairly widely available.

Ballynoe
Fermoy
Co. Cork

Monday, November 4, 2019

Taste of the Week. Perfect G&T - Alcohol Free


Taste of the Week
Perfect G&T - Alcohol Free


I was an early bird visitor to the Cork Kerry Food Market in the City Hall last Saturday morning. When I was offered a G&T, I wasn’t all that keen as breakfast had just been finished. But it was a small sample so I indulged, expecting to get a load of tonic and little gin. I was surprised though, thinking to myself that they hadn’t drowned the spirit. “It’s non alcoholic”, said Cyril Walsh who had offered the sample. I was surprised as were a few others.

Cyril, who you probably know through his work with St Patrick’s Distillery, is involved with All Natural Drinks who are distributing the gin. It was launched just before the weekend and some of Saturday’s tasters were thinking of it in terms of the festival celebrations coming up, a solution to the question what to drink when you’re not drinking.

I checked the website and saw that Henrik Facile, a Swedish master blender, with French and Finnish heritage and now living in Florida, is the creator. Not an easy task. "We found it difficult to get to Perfect with so many options available…..We use natural quinine and just enough carbonation for refreshment and enjoyment.”

So there you are. I had been "ambushed" by the soft Italian juniper nose with hints of coriander and citrus followed by what seemed like the clean classic gin taste, with citrus freshness and of course the slight bitterness from the quinine. The "gin" element didn't seem as strong at a second tasting later in the day - but by then of course I had been forewarned! Nonetheless, a handy alternative to some of the more or less tasteless zero drinks around at the moment.

Unit 105, St Patrick’s Mills,
Douglas
Cork

To see a mid-summer article on some available non alcoholic drinks, check here.
Since then, I've come across a few more, including the superb organic Drivers Cider from Highbank Orchards.

Tuesday, October 29, 2019

Taste of the Week. Jameson Crested Whiskey


Taste of the Week
Jameson Crested Whiskey

Have long been a fan of Jameson Crested (known as Crested Ten up to quite recently). This blend has quite a bit of pot still in there, certainly more pot still than grain, and extra use of sherry casks gives it more fruit and spice on the nose, more body and flavour on the palate, and it all adds up to our current Taste of the Week.

The sherry is not overdone. There is a delicious harmony here (ideal for sipping) from start to finish where the warm sherry lingers. An excellent under-rated whiskey and widely available. Well priced too at under 40 euro. 

Jameson Crested is a tribute to the first drops bottled at The Bow Street Distillery and it is Jameson's oldest distillery bottled brand. According to the distillery: “Back in the day it was common practice to sell Irish whiskey to bonders by the cask. Then, it was left up to them to bottle it. Believe it or not, it was in 1963, after some greedy bonders started to water down the whiskey to fill up their pockets, that Jameson took over full control of the process, from grain to glass.” 

Read all about it here and get a few cocktail recipes as well.




Tuesday, October 15, 2019

Taste of the Week. Grace O’Malley Blended Irish Whiskey


Grace O’Malley Blended Irish Whiskey

Pirate queen Grace O’Malley has had a recent Irish whiskey named after her, quite a few in fact, all finished by a company set up by Stephen Cope (deeply proud of his West of Ireland heritage) and his partners Stefan Hansen and Hendrick Melle.

They have tied down a large supply of stock from the John Teeling-owned Great Northern Distillery and Paul Caris, cellar master and blender at French company Alteroak, has been recruited to oversee maturation and finishing of the spirits.

“We’re not a distiller and we are not trying to be. That isn’t what we are about. Our whiskey comes from Great Northern and we’re very proud of that as we see them as specialist at what they do,” said Mr Cope, quoted in the Irish Times. The company, Inis Tine Uisce, are head-quartered, appropriately enough, in Westport, where they reportedly intend to open a maturation warehouse in a year or two.

Their whiskey is being sold in three different ranges, beginning with the introductory Grace O'Malley Crew. Move up then to the Navigator Range and next to the Captain’s Range (their finest bottles).

I recently tasted a sample (provided) of their 3-year old Blended Irish Whiskey. The blend, a special blend, combines multiple batches of whiskey of varying age statements from three to ten years old, including, unusually for Ireland, a high content of double-distilled malt.  Each batch of whiskey is aged in different barrel types including French Oak, American Oak, Bourbon and Rum Casks.  These casks are hand selected and matched to each whiskey’s characteristics for maturing and finishing. 

So what’s it like? Colour in the glass is not quite as dark as it appears in the squat bottle. Nose is quite intense, quite spicy. On the palate it is light and fruity, spicy too (not as prominent as you might expect from the aromas). Nice harmony between all the various elements (and there are a lot of them), all the way towards a very pleasant finish indeed, smooth and fruity with a slight sweetness.



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 Réidin 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 Óg 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