Taste of the Week

Taste of the Week

The Very Berry Granola is a welcome visitor, and a regular one, at my breakfast table. The tasty product, is just one of many award winners from the Foods of Athenry, owned and run by farmer couple Paul and Siobhain Lawless.

This is a superb blend of multi grains (Buckwheat, Millet and Brown Rice Flakes) . It is a source of fibre and is also processed sugar free – ( made with honey).  

Mixed with a generous sprinkle of deliciously  succulent  Sultanas combined with Apple Juice Infused Blueberries, Cranberries and Montmorency Cherries. To finish it off ? Crunchy Almonds and a touch of cinnamon  to add a natural boost to the sweetness.

Great on its own but sometimes I use it as a topping for the porridge. Mine is running low, so I’ll have to pop down to Bradley’s for a replacement.

Stockists Not all stockists carry the full range.

Spanish Soul

Spanish Soul

Sembro Tempranillo, Vendimia Seleccionada 2012, Ribera del Duero, 13.5%, €14.99, imported by Wine Alliance  and widely available.

Some wines you only ever get to know briefly, a shakehands and a pleasant meeting and soon you don’t remember the name. This one makes more of a mark, goes that bit deeper. It has something special. From the heart of the Ribera del Duero it brings an expression of authenticity. I won’t easily forget the name of this magnificent Tempranillo.

Colour is a dark red and the pleasant aroma is of red fruits. On the palate it is fruity and smooth and then you have an excellent dry finish. After four to six months in new oak, there is some spice but it is pleasingly moderate. Very Highly Recommended.

The Osborne family, better known for their sherry, has been connected to the wine trade since 1772, are the producers.

Just had a quick look at the region in the World Atlas of Wine (available in Bradley’s) and was surprised to see that Swiss pharma company Novartis, “founded a vast property” there in 1996. More traditional wine names, including recent investors Torres and Faustino, have joined Osborne as Ribera investors.

Indeed, the region itself has only recently taken off, as “there were just 24 bodegas in the region when the DOP was created in 1982”. Going by this Sembro, we can expect more good things from Ribera del Duero in the years ahead.

Always Busy at the Bramley Lodge Café

Always Busy at the Bramley Lodge Café

 I think Bramley Lodge Café has been perpetually busy since Gillian Kearney opened the café in 2009. It is situated just off the N25 (main Cork-Waterford-Rosslare road) at Cobh Cross. Parking has been improved here, it has long opening hours and so it is a very convenient stop. And  a highly recommended one.

My latest visit came this weekend. The welcome is informal but warm, reflecting the friendliness of the staff. By the way, informal doesn't mean inefficient service, far from it. We were immediately directed to a table and soon had the menu and the list of specials and, as it turned out, we ordered mainly from the latter.

Had seen their Cajun style Salmon with a Mango Salsa and Rustic potatoes and seasonal veg (13.95) on their Facebook page earlier and went for that as my mains. It was terrific, cooked and assembled with a light touch, and thoroughly satisfying; it looked well and tasted well.

CL too was very happy with another nicely presented special: Roast Loin of sugar baked Pork with an Apple and Raisin Chutney, served with seasonal vegetables and potato (12.95). An excellent piece of meat and enhanced no end by that beautiful chutney!

 My Halloumi affair continued with my starter, this from the regular menu: Grilled Halloumi with organic leaves, char grilled melon, rustic potatoes and honey and citrus dressing (7.95). That dressing was superb and I totally enjoyed the combination of the cheese and the melon, a combination that I haven't come across in recent weeks.

Our other starter was the soup of the day: Broccoli and Courgette (5.50). Much more than the two veg went into this very flavoursome warming bowl.

The café puts much of its success down to using “the best ingredients available from our local producers”. Their website lists Ardsallagh Cheese, Ballycotton Seafood, Riverview Eggs, and Clonakilty Black Pudding among those suppliers and I also noticed Woodside mentioned on the menu.

In addition to the café, they have a food store full of their own and other producers’ good things, a huge range of lovely stuff including cakes, take-out meals, soups and chowders and salads. And, they also do outside catering!

Bramley Lodge,

Tullagreine,

Carrigtwohill,

Co. Cork.

t: 021 4882499

• Opening Hours

• Monday - Thursday 8AM- 7PM Last orders 6PM.
• Friday - Saturday 8AM-9PM Last orders 9PM.
• Sunday 9PM - 8PM Last orders 7PM.

Rainy Night but Well Fed at the Brook Inn

Rainy Night but Well Fed at the Brook Inn

You won’t go hungry in the Brook Inn. It is open all day, every day, so you can have breakfast, lunch and dinner there. And another thing, the portions are Irish (big!), as I found out when I visited this week.

It was a bad night, the rain lashing down. But parking is close by and soon we were seated in the comfortable dining area. Despite the weather last Wednesday evening, the dining area was very busy and the bar alongside was doing okay as well.

The menus, including the well priced Early Bird (2 course for €21.50), were soon brought to our table, near the fire! Quite a decent wine list as well and they also sell a few non-mainstream beers, as well as Stonewell Cider.

CL started off with the Chicken Liver Parfait Apple & Cranberry Chutney (8.95), Ciabatta and Granny Smith Jelly. Quite a large portion! But very flavoursome and enhanced by the chutney and jelly. Mine was more straightforward: The Brook Spicy Buffalo wings (7.25), Lime & Coriander Dip. Good quality sweet spicy wings tamed, a little, by the cool dip.

Spotted the McGrath's No.5 (5.95) on the menu and needed a sip or two of this very agreeable ale to go with the wings, not to mention a glug or two, or three, of water. Meanwhile, CL was thoroughly enjoying her impressive glass of Real Compania Verdejo (7.50), aromatic, fruity and with a good dry finish.

Both starters had been of a high standard and that continued with the mains. A staggering array of enticing options included pasta, curry, meats (including steaks) and fish. I was tempted by the Tasting of Organic Pork but picked the Roast Rack of Lamb Herb Crust (23.95), Carrots with Rosemary, Confit Shoulder, Fondant Potato Red Wine Jus.

The rack was excellent and that confit shoulder was dark and meltingly tender. Everything was perfect and, in terms of quality and quantity, it was quite a plateful! And the same could be said of the other mains: Fresh Bream, Pan fried (23.95), Warm Potato Salad with Bacon and Spring Onion, Wild Mushroom cream & wilted Spinach. 

Two happy customers, having indulged in a feast for the eyes, not to mention the waistline, stepped out into the continuing rain, promising to be back another night to try the desserts!

Greg Murphy is Head Chef here. He had shared his Sausage and Potato Christmas stuffing on Twitter before the festival and we used it over the holidays and found it perfect! It may be used at any time and you’ll find the recipe here.

Greg is the grand nephew of Sean Kinsella of the Mirabeau Restaurant, Dublin. “Sean was Ireland’s first celebrity chef whose guest list included Hollywood greats like Burt Lancaster, Richard Burton and Laurence Olivier.” So Greg has  a bit to go but, as he gives new twists to familiar foods, he sure is heading in the right direction!

Brook Inn, Sallybrook, Glanmire, Co. Cork

Phone	(021) 482 1498
Website	http://www.thebrookinn.ie/

Hours

Mon - Thu: 10:30 am - 11:30 pm Fri - Sun: 10:30 am - 12:30 am

Amuse Bouche

Then there was the yak, bought for fifty-five thousand rupees... and herded up by the Balti porters...... The animal came unwillingly, tugging at its rope. When the expedition tired of dal and chicken and hungered for red meat, the porters bound its legs one day and, as it lay on the ice, they slit its throat.

The blade was blunt, and it took several minutes to hack through the skin. The climbers who had gathered around to watch the ceremony cringed. One of them, Rolf Bae, offered his own knife but the Sherpas warned that no man should give away his knife unless he wants to invite bad luck. Spilling the blood of an animal in such a fashion was disrespectful to the mountain, the Sherpas said; instead they should butcher the yaks and goats at a lower altitude, farther down the glacier, and carry the meat up for the climbers. In the end, the yak bled to death and was skinned and its head was mounted on the rocks outside the cook’s tent.

from No Way Down (Life and Death on K2) by Graham Bowley.

·         Rolf Bae was one of twelve climbers, including Limerick’s Ger McDonnell, to die during that August 2008 climb.

Taste of the Week

Taste of the Week

Bee Sensations  have been surprising many with their gorgeous products in recent times and came up with yet another winner just before Christmas and this was their "Amerena Cherries in Irish Honey and Potcheen", our Taste of the Week.

Just like their lovely jams (Honeyed strawberry with champagne and passion fruit is one of my favourites), honey has replaced the sugar and there are no artificial preservatives used.

Jars of this gorgeous treat are available in Bradley’s, North Main Street in Cork. Restaurants, such as Limerick's Tuscany Bistro, also use Bee Sensations products.

If you are in a hurry, you may take this straight from the jar! Our picture above shows it poured over ice-cream and it can also be poured over things, think I read somewhere that someone used it with the Christmas pudding. Bee Sensations themselves (Croén and Tom) suggest using a few of the cherries in champagne or brandy as a toast. Now what will I toast next?

Blas na hEireann update on Bee Sensations July 2015 here

Chowzter: amazing tips for foodies around the world.

Chowzter: amazing tips for foodies around the world

Marta in Barcelona

Let me tell you about Chowzter or, better still, let them tell you themselves:

Chowzter is committed to finding the tastiest fast feasts on earth each year.

In the process we hope to provide amazing tips to foodies around the world about where to get delicious fast feasts of the highest quality at a good price anytime and anywhere.

We are seeking Fast Feasts which should not be confused with historical notions of unhealthy fast food. Chowzter is committed to fresh ingredients, prepared at the moment of consumption. 

We seek out and support the local independent food purveyor and locally sourced ingredients.

We encourage healthy eating and over time will incorporate this theme more overtly into our portfolio highlighting fresh ingredients and the use of vegetables wherever possible.

We welcome input from the community as we seek to balance the delights of fast feasting with the challenges of maintaining a healthy lifestyle. 

London's Niamh

So how does it work? Easy. Are you off to Barcelona anytime soon? Wondering where to eat?  Just go to Chowzter, open the Europe tab, then Spain, then Barcelona where local guide Marta has the best dishes, and more, lined up for you.

So you're going to Brazil for the World Cup. Lucky you. But do you know where to eat? Why not check out the local Chief Chowzters at Rio and San Paulo. In North America you'll be spoiled for choice as dozens of cities are covered. Good coverage too in Asia and some in Africa.

Nearer home, there are no less than eight British cities covered, including London, which is covered by Niamh Shields, better known to many of you as @eatlikeagirl. Roman journalist Veruska Anconitano (not too happy after yesterday's hammering by Juventus) covers Dublin and tweets as @laCuochina while the Cork chief is none other than yours truly. See my current Cork listing here. Isaac's are tops at the moment, closely followed by Pier 26, Serendipity, Fenn's Quay, Barnabrow, Nash 19, Cafe Gusto and more!

Contact Chowzter at info@chowzter.com

Taste of the Week

Taste of the Week

One of the most encouraging developments in Farmers Markets in the last 12 months or so is the cooperation between the various producers and market stallholders. And I don’t mean looking out for one another, which they do.

Dungarvan Brewing Company's use of Badger and Dodo's coffee in their absolutely gorgeous Coffee and Oatmeal Stout was an early example while, more recently Arbutus Bread started used Eight Degrees beer for their Beer Bread.

The most recent one I came across is, I think, a very tasty success indeed, and is my Taste of the Week. Here you have the free range produce of Martin Conroy’s Woodside Farm in East Cork becoming the base of a superb ready to use (well, you do have to heat it!) meal by Flynn's Kitchen of Riverstick.

Basically, the meat balls are made by Iain Flynn using Martin's pork mince, beef mince and lardons. The sauce is tomato based with basil, chive, garlic oil and veg added. And I can you tell us the result is divine! Enjoyed that the other day and now can’t wait to try Iain’s Chorizo and Bean Stew, their other combination, both available at the local Farmers Markets.

Amuse Bouche

He sipped.

-        - Jesus.

He tried it again. He’d never tasted anything like it. That was the chemo – he’d read about it, before he stopped reading. How his taste might become heightened.

He sipped again. It exploded – it just exploded – upwards, straight into his brain. He shook. Coffee tastes amazing. X He fired the text off to Aoife. She’d like that.

He looked around. Everything else was normal. The Brazilian young one behind the counter still looked nice...but she was still the same young one - that was the point. Everything was the same. It was just the taste; it was exact, scientific. He wasn’t going mad.

from The Guts by Roddy Doyle

Happy New Year at Fleming's

Very enjoyable New Year's Eve Dinner at Fleming's Restaurant in Tivoli.

A marvellous meal with many highlights. Superb dishes with incredible sauces from chef-patron Michael Fleming and a flawless service by Eileen and the front of house team. The main dish was the amazing duo of pheasant and fillet, not forgetting the cognac and cream sauce! 

And then dessert. Three seemed enough but then they served their delicious Christmas pudding as well! Believe it or not, most were still able to get on their feet to sing and dance as 2013 turned into 2014. Happy New Year folks!

Top restaurant posts 2013

Top restaurant posts 2013

Aubergine & Roast Pepper Parcels at Chapel Steps

For the second year running, Bandon's Chapel Steps tops the restaurant charts. This year's post didn't score quite as high as the 2012 review but still, thanks to the many fans of this lovely restaurant, came out ahead. Good performances too from newcomers like Brendan Cashman's Gallo & Galettii in Wilton, Finn's Table in Kinsale, and the Greenroom at Sage in Midleton. Electric is tops in city centre, Cafe Gusto is leading cafe while the Sultan is best ethnic.

Top Drinks Posts
Kinsale's Black Pig Wine Bar is the place to go for a glass of wine (and a meal), the newcomer quickly establishing itself at the head of affairs. This was the Year of the WineGeese and great to see the visit of Cullen Wines to Cafe Paradiso featuring as does the series' opening night at L'Atitude 51. The rise of craft beer is underlined by the popularity of the post on the Cotton Ball, Cork's newest micro-brewery; this post, just up a week or two, is gathering in the hits even as I write.

Most popular restaurant posts
1
Speciality Nights at Bandon's Chapel Steps
2
Brendan is back
3
Electric. Easy to Book. Hard to Leave.
4
Magic at Myrtleville
5
Al Fresco dining at the Titanic Bar and Grill in Cobh
6
Old Friend's at Finn's Table
7
The Sultan of Penrose Wharf
8
Tapas in the Greenroom
9
Grazie Cafe Gusto

Most popular drinks posts
1
The Black Pig Wine Bar in Kinsale
2
On the tapas trail with Campo Viejo
3
Cullen Wines at Cafe Paradiso
4
Wine Geese Heading Home
5
Happy New Beer at the Cotton Ball
6
My Curious Case

Flavours of Christmas (but may be tried at any time of the year!)

Flavours of Christmas

(but may be tried at any time of the year!)

Bubbles from the Loire

Ummera Smoked Chicken (served with a Cajun Potato Salad). Lovely contrast after days of turkey!

Rwandan Coffee, the Cup of Excellence award winning Maraba Sovu 2012 lot #14,  via Robert Roberts Connoisseur Club.

Organic Pink Bubbles (made from Cabernet Franc) from Chateau Miniere and Domaine du Clos d’Epinay Vouvray Brut. Souvenirs of the summer holidays in the Loire Valley.

Mella’s Rum & Raisin Handmade West Cork Fudge.

Ummera smoked chicken.

Cashel Blue mature and Warre’s LBV Port (2002).

The Cornstore’s Plum infused Whiskey.

Dungarvan Coffee and Oatmeal Stout, by now a Christmas standard.

Eight Degrees Zeus Black IPA, 7%. Looks like a rich dark porter but tastes like a pungent IPA.

Fleming's fantastic Orchard Chutney.

Fleming’s Orchard Chutney (Apples, Pears and Green Tomatoes from their own orchard).

Barrie Tyner’s Pates (from the local Farmers Markets, inc. Mahon).

Pandora Bell’s Honey Nougat with Almonds and Pistachios.

Cashel Blue

Amuse Bouche

Favorite food and drinks?

Spaghetti, strawberry shortcake with whipped cream and banana cream pie. I like typical soul food too – greens and rice.

English food?

Oh god! man. See, English food, it’s difficult to explain. You get mashed potatoes with just about everything, and I ain't gonna say anything good about that!

 from Jimi Hendrix, Starting at Zero compiled by Peter Neal

Top Posts 2013

Most Visited Posts in 2013

1

Sharkey Meets Ike. Ex US Pres in Cobh 2,587 hits

2

Speciality Nights at Chapel Steps

3

The Black Pig Wine Bar

4

Island Bakery celebrates 1^st birthday with opening of first mainland outpost

5

Campo Viejo Tapas Trail comes to the streets of Cork

6

Brendan is back with Gallo & Galetti

7

Magic at Myrtleville: Bunnyconnellan’s

8

Titanic Bar & Grill

9

Cullen Wines at Cafe Paradiso

10

Glounthaune Days

11

In Praise Of East Cork. Well Worth A Visit!

12

Old Friends at the new Finn’s Table

13

The Sultan of Penrose Quay

These are the most visited posts from all my sites for the year 2013. Quite a mixed bag and some surprises too!

Electric. Easy to Book. Hard to Leave.

Electric. Easy to Book. Hard to Leave.

Halloumi

It was a busy holiday lunch-time in Electric. But all was calm, bright too for a spell with the brown river surging by outside in the south channel. The calmness inside though had nothing to do with the weather, just the efficiency of the team in this popular South Mall Restaurant. Busy as they were, they got it all right at our table. I hesitate to use the word efficient as it sometimes comes with a “clinical” or/and “cold” attached. Here, it was warm, efficient yes but with time for a chat.

Indeed, the calmness starts with the Electric booking procedure, even if you are dealing with an electronic system (you do of course have the option of picking up the phone and talking to one of the staff). Otherwise, using your phone, tablet or laptop, just fill a few boxes (name, number of diners, date and time) and you have instant confirmation of your table and a reference number. The system is easy.

Before I fall into the trap of telling you all about the place and little about the meal, I'd better get on to the grub. My date was towards the end of the holiday rush but none of the Christmas cliches appeared on the regular menu. Must say that the lunch menu is quite varied and very well priced; the “Little Bites” are tempting and especially good value; the mains follow suit. You may have three courses for €21.00 and may also “swap” starter or dessert for a glass of wine.

Chargrilled Aubergine and Courgette Tarte Tatin

My Little Bite, actually it was quite a decent sized starter, was the Lamb Tagine. It came in its own pot with lid and was superb, a terrific balanced mix of top notch well-cooked lamb, chunky apricot and veg and a lively spice (nothing extremely hot at all). Wouldn't mind trying that as a main course!

Our other Little Bite was the Electric Fish Paté, a very flavoursome tub of white crab meat with some nicely toasted breads. Quite a bit of eating in that tub but it was a delicious delight!

And the high standard continued into the main courses, both vegetarian by the way. Myself and Halloumi have been seen a lot together recently and the love affair intensified at Electric thanks to this combination: Grilled Halloumi Salad, with winter root vegetables (mainly butternut squash, carrot, celery), toasted almonds and sweet pear dressing. Full of colour, textures and flavours, this was a superb dish from start to finish.

Tagine

Chargrilled Aubergine and Courgette Tarte Tatin with sun dried tomato, feta cheese and pesto dressing was our other mains and this too was very impressive, another very well judged dish. Looked well, tasted well.

Thanks to Head Chef Leona Robinson, Restaurant Manager Triona Hennessy and all the team at Electric for a lovely Christmas lunch! Happy New Year to you all.

Electric details

Lunch/All Day Menu

Mon-Sun 12.00pm - 6.30pm

Dinner Menu

Sun-Wed 5.00pm – last orders 9.00pm

Thur-Sat 5.00pm – last orders 10.00pm

20% of our tables are available for walk-in customers.

41 SOUTH MALL, CORK, IRELAND

[T] +353 21 4222 990

[E] Info@ElectricCork.com (GENERAL)

[E] ElectricBookingManager@Gmail.com

(BOOKINGS)

Previous Reviews

One

Two

Three

Four

For more, simply enter Electric into search box at top left.

Happy Christmas and a Lucky New Year

Happy Christmas and wishing you all the best of luck in 2014. Press here to get lucky!