Taste of the Week. Crossogue’s English Market Apricot Jam

Taste of the Week

Crossogue’s English Market Apricot Jam

“Creativity runs in the family.” That’s what you read on the Crossogue website. But I think there’s a fair bit of magic there too in that Tipperary kitchen.

Take their English Market Apricot Jam, for instance. You look at the ingredients and they are more or less the same as any other pot: sugar, apricots (41%), natural pectin, and citric acid. So how does this product turn out so spectacularly, so deliciously different from the norm. 

Spreading goodness, they say on top of the jar. Sprinkling magic, methinks. In the event, the result is superb and is our Taste of the Week. For a little more magic, try it on one (or two!) of those amazing Jerusalem Bagels by Cork’s Bread & Roses.

This English Market Apricot Jam is available from Roughty Foodie in the market, along with quite a few more offerings from the Molloy family in Crossogue.

Crossogue Preserves 

Ballycahill

Thurles

Co. Tipperary

Taste of the Week. Coolea Irish Farmhouse Cheese

Taste of the Week

Coolea Irish Farmhouse Cheese

In 1979, Helena Willems, longing for the cheese she'd known at home in Holland as she couldn't find anything like it here at their new home in Ireland, took out a little pot and began experimenting in the kitchen.

Encouraged, she took it a bit further and now Coolea cheese is a big name and much of the output is sold at the famous Neal's Yard in London while in Ireland Sheridan’s are the major customer.

The cheese was to be called Milleens after the local townland but that was knocked on the head as the Steeles, further west on the Beara peninsula and living in a townland of the same name, had just started making a cheese called Milleens. And so the Coolea brand was born.

It is firm and smooth, a pressed uncooked Gouda style cheese. Early on the flavours are caramel, nutty and floral but they become more robust as time goes on, sweeter if anything and still carrying traces of its delicate youth. A gorgeous cheese and well worth watching out for. Very suitable for cooking and indeed is ideal for melting

I am enjoying a wedge of Coolea at the moment. This is matured, is sweeter than in its young mild and creamy phase, and it is Taste of the Week. Was part of my order to Margo Ann in the English Market's Roughty Foodie and delivered to the door with a lot of other great Irish produce.

Taste of the Week. Three Men in a Trailer Smoked Ketchup

Taste of the Week

Three Men in a Trailer Smoked Ketchup

I like a bit of burger with my Smoked Ketchup!

Our new Taste of the Week is Three Men in a Trailer's Irish Smoked Ketchup.

As you may expect, it is made in Ireland from all natural ingredients with some extra ‘smokey’ flavour – fantastic for barbeques. This wonderfully delicious Ketchup is totally wheat and gluten free and is suitable for both coeliacs and vegetarians.

Love the way artisan food producers draw from one another as is the case here. The natural cider vinegar used, which gives this unique product an instantly recognisable taste, is produced by the Apple Farm, outside Cahir, Co. Tipperary.

I got mine in Bradley’s, North Main Street, Cork. It is widely available though so do check their website for details of stockists. Didn't get to try it at the BBQ yet but it its terrific with burgers, even with fries. Tried their original some time back and that also was Taste of the Week. They also have a spicy one in the range, also at Bradley’s.

So who are these three men?  In their own words: ‘Three men in a Trailer’ is an idea for a mobile high quality food outlet generated by 3 guys passionate about food, particularly food from Tipperary.’

Three Men in a Trailer

Gortussa

Dundrum, Co. Tipperary

email info@3men.ie

Taste of the Week. Skeaghanore Smoked Chicken Crown

Taste of the Week
Skeaghanore Smoked Chicken Crown

Regular readers here will know I'm a big fan of tSkeaghanore duck, especially the Duck Leg Confit and the Duck Breast.

But they also do chicken in Skeaghanore and I've given their Smoked Chicken Crown a couple of runs recently and there'll be more for this stunning Taste of the Week.

Another superb flavourful product from the Hickeys whose farm is close to Ballydehob.

You can find their offerings in quite a few places now - check the website below - but I got my latest batch (chicken and duck) - from Bradley's in North Main Street, Cork.

Skeaghanore West Cork Farm
Skeaghanore East
Ballydehob
Co. Cork
Tel:  (028) 37428

Taste of the Week. Ballymaloe Elderflower Cordial

Taste of the Week

Elderflower Cordial

If you’re taking advantage of your county, the new travel limit for the phase of Covid19, you’re going to see a lot of elderflower blossom as you make your way from Youghal to Allihies.

Anyway, if you pick some of these white flowers you can make yourself some Elderflower cordial. But, if you don’t feel like making the long trip (could be a seven hour haul or thereabouts if you take the coastal route!), don’t worry as the folks at Ballymaloe Cookery School have done all the hard work for you, probably starting with a local forage.

You can get a bottle of their delicious cordial on Neighbourfood. I reckon it is one of the very best around and is Taste of the Week here. Check it out for yourself - well worth it.

How about using it to make this delicoous spritzer. Two parts of your favourite sparkling wine, one part of the cordial, and two parts ot sparkling water. A big part of sun would be a bonus!

Ballymaloe Cookery School 

Taste of the Week. Hederman's Hot Smoked Chilli Salmon

Taste of the Week.
Hederman's Hot Smoked Chilli Salmon

Dinner...

Great to see Frank Hederman listed among the local producers now available on Neighbourfood, a marvellous service which has been a godsend to both customers and producers, especially over the last few months, and their delivery service has been a bonus for the likes of myself in the cocoon.

So the minute, I saw the famous smoked salmon on offer, we ordered his Hot Smoked Chilli Salmon fillet. Just by coincidence, as we prepared the dinner, Frank engaged us in a Twitter conversation and suggested using it in a salad with new potatoes. 

Never one to turn down a tip from the horse's mouth, we went along with that and enjoyed a marvellous Taste of the Week, with enough left over for a breakfast that made the taste buds sit up and take notice a little earlier than usual.

Check out NeighbourFood and check out Mr Hederman!

and enough left over for breakfast!

Taste of the Week. Mini Quiche from On The Pigs Back

Taste of the Week
Mini Quiche from On The Pigs Back

Must say, our current Taste of the Week is a beauty: Chorizo, Sweet Potato, Tomato & Emmental Mini Quiche. Made by the folks at On the Pigs Back and delivered via the marvellous NeighbourFood system.The quiches, you get two for six euro, are absolutely exquisite. Make sure you get some. Use for lunch or as the base for dinner. Either way you're on a winner. Just because there's a crisis doesn't mean you miss out on the good things, not with the likes of On the Pigs Back and NeighbourFood on your team.

On the Pigs Back Mini Quiche
Douglas
Cork

Taste of the Week. Baked Jerusalem Bagels

Taste of the Week

Baked Jerusalem Bagels

Bread and Roses produce these ultra delicious flavourful baked Jerusalem bagels. They are made with milk and topped with pomegranate molasses and sesame seeds. They freeze perfectly and defrost quickly.

While bagels have a Jewish origin, there are many styles, many doughs, many toppings. The most common bagels are used like buns or rolls, for various fillings.

Jerusalem Bagels are different, used for dipping in yogurts or labneh, with hummus or baba ghanoush. I didn’t have any of those handy on the morning so just slathered it with Leamlara honey and the combo was superb. A cool Taste of the Week from Bread and Roses. Tip: give them (the bagels, not the bakers) a few seconds in the microwave and then enjoy the superb aromas before getting down to business.

Q: Where did they get the roses bit?

A: They decided to call their small bakery ‘bread & roses’ in honour of Rose Schneiderman, an American socialist, feminist and one of the most prominent women labour union leaders of the 20th Century. 

Their sourdoughs and other baked products are available on NeighbourFood and at the Coal Quay Market in Cork City centre on Saturday mornings (when the markets are reopened!) 

And don’t forget, they gift their sourdough starter to you.

Bread and Roses 

Taste of the Week. Hungry Crow Amazeballs

Taste of the Week

Hungry Crow Amazeballs

Niamh O’Reilly of Hungry Crow has quite a range of tempting chocolates. They are absent just one ingredient: guilt! Their ‘Free from’ policy helped them win the 2016 Listowel Food Fair ‘Best Emerging Artisan Food Product’.

And their Free From raw and vegan treats taste every bit as good as they look. Niamh makes her own nut butter and fruit is a very important ingredient.  Hungry Crow produce has no refined sugars, grains or dairy.

Their chocolates now have an extra outlet on NeighbourFood and the Amazeballs are our Taste of the Month. The original are Salted Caramel and here’s the story: "These are amazeballs, Auntie Niamh," declared the maker's 6 year old niece when she bit into one for the first time. They have only 4 ingredients - chocolate, dates, sea salt, vanilla.

And the Freshly Squeezed Amazeballs are just as tasty. Here, Niamh combined dates soaked in freshly squeezed organic orange juice and zest with 85% cacao Colombian chocolate and created another set of irresistible Amazeballs. 

Hungry Crow 

15 Beechwood

Clonakilty

Co. Cork

Mobile: 087 950 4868

Taste of the Week. O'Hara's Centennial IPA

Taste of the Week
Centennial IPA, by O’Hara’s Carlow Brewing Co.

Hop Adventure Centennial IPA, 5%, O’Hara’s Carlow Brewing Co.
O'Hara's Hop Adventure Series 2020

As you might expect from the label title, the hops is the king here. You are reminded that Centennial is also known as “Super Cascade”. But, nothing to fear; the reign is harmonious from start to finish, the bitterness and citrus aroma in exquisite balance, from the initial aromas to the very satisfactory finalé. A very enjoyable Taste of the Week.

A single hop winner from the Carlow based craft pioneers in their Hop Adventure series that also includes Sorachi, Aramis, Styrian Wolf, Idaho 7, Galaxy, and Eureka hops. No Cascade. Or have I missed one?

Slainte, the 2014 guide to Irish craft beer, classed Carlow Brewing, along with Porterhouse, Franciscan Well, Whitewater and Hilden, as being in the first generation of Irish craft brewers. Not an easy station then (1996) but Carlow successfully entered the export market to gain experience and sales and eventually a firm footing at home, their hard-won achievements underlined when they left their original premises behind and moved to Bagnalstown in 2009. 

Taste of the Week. The Rocketman’s Soup

Taste of the Week

The Rocketman’s Soup

I’m spoiled for choice when it comes to picking a taste of the week these days!

When the local farmers markets closed, I thought it would be the opposite but Neighbour Food came to the rescue, big time!

One of the men behind the fantastic initiative, which sources food from the producers you see at the markets and brings them to a central collecting point, is Jack Crotty better known as The Rocketman.

He has built a reputation for innovative salads over recent years but it is his soup that made my taste buds stand to attention.So get ready to meet our latest Taste of the Week, the Roasted Red Pepper, Tomato And Mint Soup. Who else but the Rocketman would have thought of adding plenty of mint to the mixture. Absolutely delicious!

By the way, NeighbourFood, with an ever increasing number of depots in Ireland, also delivers (thought not in every area).

The Rocket Man HQ, 

No. 38 Princes St, 

Cork City. 

Tel: 086 822 9624

Taste of the Week. Davidson's Chicken Italiano

Taste of the Week

Davidson's Chicken Italiano

Davidson's are our local craft butchers and regularly come up with some terrific ideas. Just noticed this pic on their Facebook a few weeks ago, grabbed the keys and headed on over to the shop, knowing that this could well be a Taste of the Week. And so it proved.

Juicy boneless chicken breasts filled with cheddar cheese, smothered in tomato & herb sauce and topped with grated mozzarella and a drizzle of fresh basil pesto. Cover in foil and roast in the oven for 40 mins @ 180°C. They’re saucy, they’re cheesy, they’re delicious. We tested them immediately and they are superb. 

No more grabbing the keys now and heading up to our butcher but the place is well geared up to meet the needs of its customers during these covid19 times. We were able to order over the phone and one of our adult children picked up the box for us, a box that included the Italiano.

The Chicken Italiano is part of their specially range that also includes award winners such as Pork Steak Wellington, Home-made Meat Loaf, Crusted Rack of Lamb, Steak Stir Fry, Butterflied Leg of Lamb, Chicken Pizzaiola, and Chicken Supreme stuffed with broccoli and gruyere cheese. And most of these are available these days, though maybe not all on any one day!

Davidson's Craft Butchers

7 St Christopher's Drive

Montenotte

Cork

(021) 451 8184

Taste of the Day that's in it.

Taste of the Day
The Big Red Egg from Skellig Chocolate

Happy Easter Everyone.
We're in the cocoon but so too is this big
red Strawberry and Champagne Egg from
Skellig Chocolate. Don't think it will last too long, the egg that is, not the cocoon.

And, don't forget the real eggs. This East Ferry Farm box came via our local craft butcher Davidson's Montenotte

#buylocal #supportlocal

Taste of the Week. Earl Grey loose tea from Mahers

Taste of the Week

Earl Grey loose tea from Mahers 

In 1991 John and Mary Mackey acquired Mahers Coffee from Dick Maher. At this time the business was purely retail, selling quality beans and ground coffee to its customers in Cork. 

In 1993 they expanded the business establishing the wholesale division supplying restaurants and cafes with their coffee. Due to the exceptional quality of their beans and the personal service provided, the business expanded rapidly.

Today Mahers Pure Coffee customers include top gourmet restaurants, independently owned hotels, local artisan cafes, canteens, schools, and offices. And me. Even in these Covid19 times. They deliver directly to customers all over Munster and provide a courier service nationwide.

My recent order included coffee, of course, and their loose Earl Grey tea, described as “The English Classic with natural bergamot oils on a fine blend of digestible black teas”. It is superb, one of the best Earl Greys I’ve ever tasted and now our Taste of the Week.

And their delivery service is also excellent. Check it out.

Mahers Pure Coffee 

25 Oliver Plunkett Street
Cork

Phone. (021) 427 0008

info@maherspurecoffee.ie

Taste of the Week. Kilmeaden Fully Mature White Cheddar

Taste of the Week

Kilmeaden Fully Mature White Cheddar

An enforced change of shopping habits over the past week or two led to a few different products on the table. One, Kilmeaden’s Fully Mature White Cheddar, was a very tasty surprise and its intense and distinctive flavour went down very well indeed.

This aromatic and rich cheese, made by Glanbia in Waterford, is our Taste of the Week. And, if you’d like to take it a stage further, Kilmeaden have a few recipes on their website, including this Ratatouille & Cheese one here. 

Our Taste of the Week has been typically matured for 10 months and comes in a handy resealable pack. Handy size too at 200g. If it’s this good at 10 months, then the Grader’s Choice (which is matured for 2 years) must be worth a go. I’ll have to keep an eye for that and perhaps take a stab at the recipe above.

Glanbia, Citywest, Dublin 24 

Taste of the Week. Clonakilty Distillery's Minke Gin

Taste of the Week.

Clonakilty Distillery's Minke Gin

Distillery photo shows the gin with Rock Samphire, one of the botanicals.

The Minke Irish gin is our Taste of the Week. It is produced in West Cork by the new-ish Clonakilty Distillery. It is named after the whale, a regular off the coast here, and makes a refreshing and delightful impression on the palate.

Interestingly, two local botanicals (Sea Pink and Rock Samphire), are used.

The Minke is made here in a much smaller set-up compared to the adjacent whiskey stills. No less than five separate distillations are required to ensure that the best is extracted from each botanical. Then all five are blended together. “It’s an expensive way to make it but the best way,” said our guide Paddy who took us around when we visited last year. 

The process ensures that the likes of the Sea Pink (with its two week window) is at its freshest best and the use of fresh citrus (rather than dried) gives the Minke an edge as well. And you'll note that the juniper is not quite as prominent as in more traditional gins. None the worse for that. The aromas are attractive and the mouthfeel is close to velvety. Quite a harmonious and refined gin; our Taste of the Week is a lovely sip indeed.

Clonakilty Distillery

The Waterfront

Clonakilty

Co. Cork

Tel: (023) 887 8020

Taste of the Week. Blacks Brewery KPA

Taste of the Week

Blacks Brewery KPA

I was sipping a Blacks Brewery KPA in the bar at the Celtic Ross Hotel the other night. It is one of my favourite ales. Blacks usually get it right and they have had this spot on from the beginning. It is consistently excellent, the perfect balance.

And it is that balance between malt and hops the I find attractive.Some brewers go too heavy on the malt for their pale ales but this recipe allows the hops, a mix of Cascade and Citra, to shine through, along with the grapefruit and lime and other citrus elements, while the malt too plays its part not least in giving a delicious mouthfeel. And there’s a good crisp finish there as well.

This 5% American style ale is indeed perfectly balanced just like the guy from the band who is putting in a very athletic solo display of Irish dancing on the bar floor. Don’t think I’d ever had that kind of timing and balance - I've always preferred a different kind of tap. By the way, will we all be dancing solo for the months ahead?

Blacks Brewery and Distillery

Farm Lane,

Kinsale,

Co. Cork, Ireland

Email: info@blacksbrewery.com

Taste of the Week. From the Pig.

Taste of the Week.
From the Pig.

A bit of a problem this week. I had no Taste of the Week for you. Well, nothing that hadn't appeared here before. I did have a few of this list on the plate or in the fridge, so I thought I'd put the best of the pig together for you, a sample of what you can get locally. So take your pick and enjoy! By the way, I'd appreciate it if you can point me in the direction of tasty local Irish produce for next week and the week after and the ..........   It can be meat, fish, vegetable, baked goods, something sweet, something to drink. This is my 6th year (at least) doing this, so I don't want to repeat, well not too much anyhow!

Woodside Farm Shoulder of Pork (slow-cooked)

James Whelan Rack of Roasting Bacon

Gubbeen Hot Smoked Ham. Made by Fingal Ferguson. See all about the Schull farm here.

Pork Steak Wellington (Davidson's Butchers)

Kanturk Pudding  (McCarthy Butchers)

Baltimore Dry Cured Black Bacon. Read more about Nathan and his various Baltimore Bacon products here.

Ummera Smoked Bacon Rashers

Taste of the Week. Eve's Leaves Relishes

Taste of the Week
Eve's Leaves Relishes

Came across these excellent relishes during the Cork & Kerry Food Fair in the City Hall late last year. Nice small pots means the insides doesn't go to waste.

Not that there was much danger of that as these are well-made and well balanced. Take their hugely popular Tomato Chilli Relish for example. Along with juicy tomatoes, you get fresh garlic and a hint of chilli, "just enough to give it a slight kick without being overpowering". Very versatile too.

The Smoky Tomato Relish is another good all-rounder and a perfect match for goats cheese and vegan dishes. The Piccalilli, an old-time favourite, is excellent with cheese, cold meats or just on its own!

All the relishes are free from dairy and gluten and are vegan friendly! Indeed all their veg & salad, handmade relishes, edible flowers and micro greens grown at the foot of Cnoc na dTobar mountain in Kerry, are chemical-free.

Eve's Leaves
Killurley West
Cahersiveen
Co. Kerry
Tel: 085 8110144

Taste of the Week. Knockanore Cheddar with Garlic & Herbs

Taste of the Week

Knockanore Cheddar with Garlic & Herbs

Wheels of fresh cheese, waiting to be stored in the dairy. (Bus Bia Tour 2015)

Eamonn and Patricia Lonergan began making cheese on their farm in the lush rolling countryside of Knockanore (West Waterford) in 1987. The cows graze on quality grass, they’re milked and the Lonergan’s use traditional methods, right on the farm, to make a variety of delicious cheeses.

This one, bought at the shop attached to the Farmgate Restaurant in Midleton (East Cork), has garlic and herbs added. Additions to cheese don’t always click with me but this “blend” is absolutely perfect and our Taste of the Week.

The  cheese is made from raw unpasteurised milk and the rennet used is vegetarian.

Knockanore Farmhouse Cheese 

Ballyneety

Knockanore

Co. Waterford.