Taste of the Week: Star of the Dão. Flor de Viseu.

A Star of the Dão. Flor de Viseu.

Flor de Viseu, Selection Branco 2012, Dão (Portugal), 12.5%, €12.99/13.99 Wine Alliance Stockists.

Must admit I know very little about Encruzado, Cerceal Branco and Malvasia Fina, three Portuguese grapes. What I do know now is when you skillfully blend the three, as has been done here, you’ll have a lovely crispy zesty white wine in your hands, a Very Highly Recommended one. This is so good, I have no hesitation whatsoever in adding it to my (rather skimpy) 2014 recommendations.

Colour may well be a bit on the pale side but the aromas are inviting. And, once you have it on the palate, you'll know you have a good thing. Fruitiness and freshness combine, reaching all parts and then you have a gorgeous lingering finish.

They recommend serving it at 8 degrees centigrade. Advice worth taking. Certainly, don’t serve it at anything under it or you'll risk losing some of those beautiful flavours.

English Market + 2 New Cookbooks

English Market + 2 New Cookbooks = 2 Excellent Meals

Been busy with two new cookbooks this weekend: The Buenvino Cookbook and Turkhead Culinary Delights. The former, recently launched in Ballymaloe Cookery School, is by Jeannie and Sam Chesterton, while the latter is by Alain and Edel Wille and is subtitled A West Cork Indulgence.

As it turns out, the West Cork one is the more international containing recipes from Indonesian, Japanese, French, Italian, Dutch, Belgian, British and Irish kitchens and the latter is based on recipes from a finca (farmhouse) in Spain, in Andalusia.  Luckily enough - and it is a sign of the times - most of the ingredients can be obtained locally.

Indeed, I got most of them in the English Market on Friday morning: Quails eggs from O’Sullivan Poultry, Arbutus Sourdough, Serrano (Iberico would have been better) and a chunk of Jack McCarthy’s French Style black pudding from On The Pig's Back, salmon and mussels from O'Connell's, Chicken fillets from The Chicken Inn, seaweed and organic salads (and the Turkhead book) from Fresh from West Cork, and so on.

Garlic Buttered Mussels from Turkhead (French Kitchen)

Quails Eggs on Black Pudding from Buenvino
Used Jack McCarthy's black pudding instead of the Burgos and Serrano instead of Iberico,
all on toasted Arbutus sourdough.

Romeria Chicken from Buenvino
Chicken breasts, turmeric, white sesame seeds, parsley or coriander.
May be served hot or cold.

Dutch Appleflappen from Turkhead.

Mussels with (Saffron and) Spinach by Buenvino.
Forgot the Saffron but this is one of the best mussel dishes I've ever had.

Edel's Salmon Oven Dish from Turkhead (Irish Kitchen)
Salmon, Dijon Mustard, Tomatoes, Olive Oil, Salt & Pepper, Cranberries, Raisins, Rice, Dried Seaweed.
A superb main course.

The Books

Turkhead Culinary Delights (A West Cork Indulgence) is by Alain Wille and Edel Wille. You can get all the details on this book here, even an APP that will help make out your shopping list for the recipes. I got my copy at the Fresh from West Cork stall in the English Market and you may also download a copy at iTunes Book Store for only €1.99 on this link.

The Buenvino Cookbook (Recipes from our farmhouse in Spain) by Jeannie and Sam Chesteron is a much larger book and has a more traditional layout. It was launched recently (details here) in the Ballymaloe Cookery School and is available in the shop there. It is also available on Amazon   for £20.00 and less.

Both are quite practical and it looks as we will be using them regularly, a sign that they have passed the first test! Highly Recommended.

Amuse Bouche

They saw a man starving, so they began sending monthly food packages via UPS. There was an elaborate roast, capped with a spiked crown and wreathed in red roses. There were deliveries of salmon, tuna, chocolate cakes with thick icing, sponge cakes, pastries, fruits, and nuts. These provisions roused Carter’s long-dormant olfactory senses and satisfied a long-forgotten hunger. The moist meats and feathery cakes also had a powerful tactile dimension. Just holding a piece of roast or a slice of sponge cake, for Carter, was a balm on calloused fingers.

From Hurricane, The life of Rubin Carter fighter, by James S. Hircsh.

Franciscan Well Easter Beer Festival

Franciscan Well Easter Beer Festival

Made an early visit to the Franciscan Well Beer Festival this Saturday afternoon and took my chance to sample some of the newer brews before the crowds started to roll in on this sunny day.

Last year, the Lynch brothers from Mayfield’s Cotton Ball were on the outside of the ring; this time, Eoin and Humphrey were serving their own beers including their latest. This is called Indian Summer and is quite a lovely drink for the days ahead, a mix of lager ingredients and an ale yeast.

Not to be outdone, the now well established Eight Degrees also had new one on offer, the Full Irish, a strong 100 per cent Irish Malt ale. I've had a sneak preview of the publicity shots for this one. X is the letter that springs to mind! Think Full Monty!

Blacks of Kinsale were promising a surprise for later in the afternoon when a special set-up will allow them to add fresh hops (a new one called Equinox) at the very last moment to Kinsale Pale Ale. Can't get fresher than that. Try that and don’t forget to sample their Beoir #1

Beers from new Connemara brewery available at Bradley's, North Main Street, Cork.

Great to meet up with Jamie from White Gypsy and his innovative beers. Tried his lovely refreshing Wheat beer, the beer you need after walking round, Bavarian in style but Irish “engineered”. The 5.2% Pilsner isn't half bad either. White Gypsy are growing their own hops this year and are also hoping that more and more restaurants will offer a craft beer as an alternative to wine.

The gregarious Mountain Man was another brewer I had not met before and he explained that his Hairy Goat was an English Style IPA with a lowish ABV. Nothing low though about the ABV of its American cousin, the 7.5% Crazy Horse. Well worth a try.

Micro-breweries just keep popping up around the country and next up was JJ's from County Limerick. This was their first outing and the 4.8% Pils lager promised much, especially as this is their very first beer.

aAnd another newcomer, the 9 White Deer Brewery from Ballyvourney, was also making its debut. Gordon Lucey tells me their hops, including Amarillo, Cascade and Fast Gold, comes from all over the world but the "mystical" water is local as is the yeast. This will soon be on sale in 500ml bottles and watch out for other beers, including a stout.

Nice to chat with Caroline of Eight Degrees and also with Claire from Dungarvan Brewing Company. I always enjoy the Dungarvan beers and tried a couple this time: their wheat beer and their Comeragh Challenge Irish Bitter. Had a preference for the former but isn't that what craft beer is all about. Great to have the choice. Long may the craft revolution continue!

The Franciscan Well Festival continues until late this Saturday evening and is on again tomorrow Sunday with soakage provided by the on site pizza maker! Enjoy.

Taste of the Week: Kimchi

Kimchi

Kimchi

Kimchi is a traditional fermented Korean side dish made of vegetables with a variety of seasonings. In traditional preparation kimchi is often allowed to ferment underground in jars for months at a time.

It is Korea's national dish, with hundreds of varieties made from napa cabbage, radish, scallion, or cucumber as a main ingredient. Kimchi also has many different kinds depends on the main ingredients.

You don't have to go to Korea to taste it Irene’s Kitchen in Schull has produced two versions as detailed below:

‘Kimchi Vegan’

Ingredients Chinese Cabbage, Shallots, Spring Onion, Garlic, Ginger, Chilli Powder, Cayenne pepper, kelp, chillies, sea salt. (in order of volume).

‘Kimchi’

Ingredients Chinese Cabbage, Shallots, Spring Onion, Garlic, Ginger, Shrimp Paste, Fish sauce,  Chilli Powder, Cayenne pepper, kelp, chillies, sea salt. (in order of volume).

Both are stocked by the Fresh from West Cork Stall in the English Market. By the way, when you do taste it, do take just a little as it is hot!

If, like me, you don't know how to use Kimchi, then here are a few random tips from the internet.

...great on tuna sandwiches!!  …..put a little dish of it out with every meal.  

You could put kimchi on a hot dog, .. or maybe even grilled cheese!

-Spicy pork and kimchi: Sliced pork belly with kimchi stir fried together with some sliced green onions on top. You can add Gochujang for more spicy flavor but Kimchi already has so much flavor. Let pork and kimchi marinate overnight for more intense flavor!

-Ssahm: You can cook any ground meat (pork or beef would be better) or cubed tofu with shredded kimchi. All you need is some rice and boston lettuce and wrap them all together! yummy!

... kimchi and scrambled eggs.

...also add it to stir fries / fried rice.

maybe with mashed potatoes Click here for recipe

After doing that wee bit of research, I was in touch with Caroline Hennessy (Bibliocook on Twitter). She tells me that it is allied with Sauerkraut and she ”loved to eat it (drained) in sandwiches or with rice dishes, especially if the rice is topped with a fried egg. Fermented cabbage, some grain like rice, barley or wheat berries, some fried chorizo and a fried egg = that's a good dinner!”

Electric Fish Bar Celebrates

Electric Fish Bar Celebrates

Congratulations to Electric on the South Mall who celebrated the first birthday of their upstairs Fish Bar with quite a party last Wednesday night. Great too to meet and have a chat with Denis O’Mullane and Ernest Cantillon, the men behind the Electric enterprise. Neither seems to know where the past 12 months vanished to, but then they've been working hard!

Cork’s foodies were out in force to help celebrate the event and restaurant manager Triona Hennessy was on hand to ensure it all went well. She needn't have worried, as the happy guests were treated to some of the most popular dishes from the past year including Scallop & Cod Burgers, Thai Monkfish and Fresh Oysters.

Must say that the Burger, with its fabulous flavours plus the gorgeous texture of that Brioche bun (made on the premises), is a winner for sure and I enjoyed every tasty bit of that one. CL meanwhile was tucking into the Pan Fried Hake with Chickpea, Tomato and Spinach Ragout and Crispy Chorizo, another cracking dish.

We enjoyed the sunny view over the Lee as we started with a medley of Oysters, Seared Tuna and Salmon Gravadlax. Delicious and so too was Fiona Turner’s Tinpot Hut Pinot Gris that accompanied us for the evening. Nice touch too at the end with a dessert plate that surprised and included a Fruit Sushi, Pineapple Melty Bits and meltingly gorgeous truffles. Yes, indeed, Electric know how to celebrate!

Speaking about the success of the Fish Bar's first year, Ernest said: "The FishBar at Electric is extremely popular. We pride ourselves on being innovative and providing the highest quality fish dishes to our customers. We are lucky in Cork that we have access to such a plentiful supply of locally sourced fresh seafood, so we like to make the most of it. To celebrate our first birthday we wanted to treat our guests to some of our favourite and most popular dishes over the past year and judging by the empty plates it went down well.”

In the last 12 months, this Mediterranean inspired FishBar has gone from strength to strength, creating a fresh buzz in Cork City, and open each week from Wednesday to Saturday (5.00pm till late). No need to book - reservations are not taken - just walk in and enjoy.

Amuse Bouche

“If wine were to disappear from human production, I believe it would cause an absence, a breakdown in health and intellect, a void much more dreadful than all the excesses and deviations for which wine is thought to be responsible.” 

– Charles Baudelaire, from the Michelin Green Guide: Wine Regions of France.

Blossom Walks - Open Day at Irish Apple Farms Nationwide

Blossom Walks - Open Day at Irish Apple Farms Nationwide

~ Bord Bia and Irish Apple Grower Association to host series of Blossom Walks ~

Twitter: @Bordbia

Con Traas of The Apple Farm, Cahir.

 Bord Bia, in conjunction with the Irish Apple Growers Association, is delighted to announce details of the inaugural ‘Blossom Walk’ which will take place on Saturday, 3^rd May. As part of the event, seven apple farms and orchards nationwide will open their doors and gates to the public. From Cahir to Cappoquin, members of the public will be invited to enjoy guided walks, engage with the growers, learn about the history of the individual farms and discover apple growing techniques. There will also be an opportunity to purchase some of the grower’s produce.

The value of Irish apple production is almost €4 million according to Bord Bia and trade estimates. Culinary and dessert apple production accounts for 80% of the production value (€3.15 million), while cider apple production accounts for 20% (€0.78 million).  Approximately 15,000 tonnes of Irish apples are sold each year with culinary apples representing 47% of total sales. There are currently 83 commercial apple growers in Ireland.

Speaking ahead of ‘Blossom Walk’, Olan McNeece from the Irish Apple Growers Association said “We look forward to offering visitors a unique opportunity to see how the Irish apple growing industry works first-hand. While no entrance fee will be charged, any donations made on the day will be given to “Blossom Ireland”, a very worthwhile charity who provide dedicated, therapy-led camps and after school activities for children with intellectual disabilities.”

For more information, event listings and recipes visit www.bordbia.ie

Participating Apple Farms:

Farm	Name	Address	Contact
The Apple Farm	Con Traas	Moorstown, Cahir, Co. Tipperary	www.theapplefarm.com
Melalgulla Orchard	James Scannell	Lnockane, Ovens, Co. Cork	jnscannell@gmail.com
Gilbert’s Orchard & Farm Shop	Alan Gilbert	Quinagh, Co.Carlow	www.theapplebarrel.ie
Askinamoe Orchard	Sean Gahan	Ferns, Enniscorthy, Co.Wexford	sgferns@gmail.com
David Quinn	David Quinn	Cappoquin Estate, Cappoquin,Co.Waterford	davidkeane@cappoqiunestate.com
Boyne Grove Fruit Farm	Olan McNeece	Stameen, Drogheda, Co.Meath	www.boynegrove.ie
Highbank Orchard	Rod Calderpot	Farmley, Cuffesgrange, Co Kilkenny,	www.highbankorchards.com

Blossom Ireland:

Blossom Ireland was founded by two mothers passionate in the belief that their boys with special needs deserve the same opportunities as all children. Their goal is to go some way towards filling the gap between the available public services and the actual needs of the child and their family, particularly during out of school hours. Currently we provide dedicated, therapy led camps and after school activities for children with intellectual disabilities aged between 8 and 15 years.

Blossom Ireland is a very young charity financed 100% by donations and fundraising.

West End Winner

West End Winner In Killarney Town

Amuse Bouche

Enjoyed a terrific meal at Killarney’s West End House Restaurant at the weekend. It was superb from start to finish, well cooked and well presented food and top notch service from the moment we walked in to this comfortable place.

Buns in a sack!

A tasty Amuse Bouche, featuring Duck Confit, was followed by two tremendous, somewhat unusual starters. Mine was a delicious delight, packed with flavours and textures: Quail - spiced breast, confit sweet potato, quail eggs, merguez, salted grapes and avocado (12.95). And much the same could be said about CL’s which was Rabbit - Ballotine, black pudding, pickled carrot and broad bean  (11.95).

Rabbit (top) and quail starters

They had quite a list of mains but we each picked from the specials and they were special, each every enjoyable indeed. One was Brill with Asparagus, artichoke, baby peppers  Beetroot purée (28.50) while the other was Seared duck breast, chermoula, pak choi, spiced lentil,  jus (29.50). Yum on the double here.

Brill

And there was still room for desserts. One was a Crème Brulée with a difference: Kahlua (a coffee-flavored rum-based liqueur) and Espresso Crème Brulée served with a Coffee Macaron while CL’s was also quite prefect: Apple - Tart Tatin, Vanilla Bean ice cream, salt butter fudge, whiskey caramel sauce. Each came in at  €7.50.

Duck

The West End re-opened last year after large scale renovations and the team have got their act together pretty quickly. Not alone is the cooking and presentation top class but the portion sizes are really well judged and you can enjoy your three courses without feeling bloated at the end. Must say also that their potatoes and vegetables, that come in the side  dishes, are also cooked to perfection. Besides, it is a lovely place with some five dining rooms in all, and a very friendly front of house team. Didn't meet anyone at the back but they too obviously know their stuff. Very Highly Recommended.

Apple

• West End House Restaurant
  58 New Street,
• Killarney

Phone	(064) 663 2271
Email	info@westendhouse.com
Website	http://westendhouse.com Tue - Sat: 6.00 pm - 9:30 pm

Yum!