Going Greek With Glenisk!

Going Greek With Glenisk!
No Hardship

Preparing breakfast,
with yogurt, fruit and oat flakes (recipe below).

Ever since coming across thick creamy yogurts in France during summer holidays many moons ago, I have always liked them. So I was very happy to see that Glenisk are now doing them and happier again to get some samples.

And I have indeed been enjoying the new Strained Greek Yogurts. It looks like as if they have benefits for fitness fans and for anyone watching their weight. Check the details here.   

What are Greek yogurts? Well here’s one explanation: It's yogurt with much of the watery whey removed to make it thicker. In other words, Greek yogurt. But you can only call it that if it is properly Greek, as the recent legal battle confirmed. In January the British Court of Appeal ruled that Greek yogurt must be made in Greece; otherwise it's merely "strained". Read more of this UK Telegraph article here.

Glenisk Authentically Strained Greek Style Yogurts come in many flavours and  the new range is surprisingly thick and creamy for a fat free yogurt. A 150g serving contains about 100 calories, so you can enjoy a great taste minus the guilt!

Already I have a few favourites, especially that delicious strawberry. I have also used one to add to oat flakes and fruits overnight for breakfast and another has been used by the official blog cook as an ingredient in her absolutely delicious Banana Bread. (brownie points+++++!)

But what else can you do with them? Well Glenisk have thought of that too and supplied a range of recipes (below). I must try that Smoked Salmon one. Take your pick. Going Greek, or should I say going Greek style, with Glenisk is no hardship.

Pancakes (left) and Smoked Salmon Yogurt Cup

Simple Protein pancakes topped with Greek Yogurt & Fresh Fruit

Ingredients

2 Eggs

1 Banana (ripe)

Method

Mash ripe banana well, add in whisked eggs and mix together.

Warm a non-stick or cast iron pan to medium, add oil and add mixture to pan.

Let the cake set for thirty seconds (or when the centre bubbles) and flip it!

Top with Glenisk Natural 0% Greek Protein Yogurt and fresh berries!

Glenisk Smoked Irish Salmon Yogurt Cup

Ingredients

4 tbsp Glenisk Natural 0% Greek Protein Yogurt

1 tbsp Burren Smokehouse smoked salmon, chopped

5 capers

Sprinkle of chopped fresh dill

Zest of ¼ lemon

Squeeze of fresh lemon juice

1 tbsp extra virgin olive oil

Method

Start off with the Natural Yogurt as the base of the dish.

Chop the Smoked Salmon sprinkle over the top & add a squeeze of lemon juice

Add the Capers & some fresh Dill

Season with the lemon zest, some salt & black pepper and a glug of olive oil (optional)

Serve with bagel chips

Overnight Oats (1 serving)

Ingredients

35g Steel cut porridge Oats

200g Glenisk Natural 0% Greek Protein Yogurt

Mixed Blueberries, Strawberries & Raspberries

Optional: Chia Seeds, Cacao Nibs, Honey

Method

Layer the porridge, yogurt and fruit in a jar or bowl.

Cover and put in the refrigerator overnight so the porridge absorbs all the yogurt.

In the morning stir so all the layers are mixed together and top with more fruit and anything else you might like to add.

Energy Boosting Smoothie (2 servings)

Ingredients

2 tbsp cocoa powder

2 tbsp peanut butter

1 banana (peeled and chopped)

230g Glenisk Natural 0% Greek Protein Yogurt

Cinnamon to Taste

Method

Pour peanut butter, cocoa powder, Glenisk Organic Yogurt and ice cubes into blender and mix at high speed.

Slice banana, add into mixture, and re-blend.

Pour smoothie into two cups and serve.

Sprinkle dash of cinnamon on top for extra flavour

Sweet Potato Fries with Cool Yogurt Ranch Dip

For the Fries

2 medium/large sweet potatoes

1 tablespoon cornstarch

big sprinkle of cayenne (about 1/8 teaspoon)

big sprinkle of cumin (about 1/8 teaspoon)

2 tablespoons oil

Salt & Pepper to season

For the Dip

150g Glenisk Natural 0% Greek Protein Yogurt

2 tsp White Wine Vinegar

2 Garlic Cloves – minced

2 tbsp finely chopped onion

Salt & Pepper to Season

Method

Preheat the oven to 200 C/ Gas Mark Seven

Using a sharp knife, cut the potatoes into chip like pieces (keep them relatively the same thickness as this will help them cook evenly)

Soak the fries for 10-15 mins

Place the Cayenne, Cumin & Cornstarch into a bowl and toss the (patted dry) fries in the mix to coat them. Transfer them to a non-stick baking tray and cook for 40 minutes (turning half way through)

While the fries are cooking, make your dip. In a small bowl, stir together all the ingredients. Taste and add salt and pepper as desired.

Taste of the Week. Medjool Dates from Mr Bells

Taste of the Week
Medjool Dates

The dates; coffee scoop gives an idea of size.

Just spotted these a few days ago on the Twitter feed of Mr Bells in the English Market. Made a beeline for the stall to get my hands on these big richly delicious dates, widely regarded as the very best. 

There are many sweet ways to eat these. Came across a striking one in Jacques a few months back when dessert was Medjool Date stuffed with Ardsallagh goats cheese, with Almonds and a full circle of Blood Orange. A gorgeous combination.

Didn't have any Ardsallagh handy when I came back from the market but did have a bottle of Sauternes on hand (Lamourette 2005) and a glass of that proved a perfect match for the luscious dates, our Taste of the Week.

Top Posts for last two years

Top Posts for last two years

Pantry's Fish Kitchen -
new to top list!

1- Cork’s Coqbull on Early Charge (5200 hits)

2- Happy Gaggle of Wine Geese

3- Asian Street Food in Cork City

4- Huguenot Bistro

5- The Square Table - Great Addition to Blarney

6- The Sultan of Penrose Quay

7- Happy New Beer at Mayfield’s Cotton Ball

8- Island of Asian Street Food at Phó

9- The Chapel Steps Celebrate

10- Electric. Easy to Book. Hard to Leave.

11- Dinner Supreme at Blarney’s Square Table

12- Taste of the Week. Baklava

13- Top Ten Dinners. Top Lunches. 2014

14- Top Wines 2015

15- Tapas in the Greenroom

16- Al Fresco at Cobh’s Titantic Bar & Grill

17- Zaconey. Out on its own…

18- Dining in Style at Pier 26

19- Bantry’s Fish Kitchen

All White on the Night. Dining Out in Cork City

All White on the Night.

Dining Out in Cork City.

“Bet you never thought you’d be sitting down to a three course meal on the street outside Penny’s and Guiney's,” said one diner as we gathered for Our Table in Oliver Plunkett Street (Cork) last evening. The four hundred of us, dressed in white (mostly!), were dined, wined and entertained for the two hours. The verdict: bring on 2016. Indeed, even before the night, indications were that double the number would be catered for next year.

Starter by House

So lots of craic, good fun and good food too. The long table was divided into four and we were at the B section. Each section had three restaurants looking after its needs and our trio were House, Isaacs and ORSO.

As we arrived we were treated to a refreshing flower-topped juice and guided to our table (and, yes, it was outside Penny’s and Guiney's). Soon we were meeting new and old friends and a glass of wine, sponsored by O'Donovan’s, went down well.

The event was sponsored by BAM Ireland and JCD and there were special thanks to Cork City Council, Cork City Forum, Elbow Lane Brewery, Stonewell Cider, One water, Down to Earth Materials, The Oliver Plunkett, O’Donovan’s Off Licence, The Pavilion Garden Centre, Cork Midsummer Festival. And a big round of applause too for the restaurants (management and staff) involved.

Mains by Isaac's. More on the side!

After the introductory drink and a nibble on the gorgeous Arbutus Bread (with butter), it didn't take long at all and the 400 were settling into the House starter: Carpaccio of baby radish, gold and red beets with tahini grapefruit and pistachio. Loved that mix of flavours, textures, not forgetting colours. A very promising start indeed.

Lamb was the main course at all the tables and Isaac’s came up with Slow roast shoulder of lamb with summer greens, spiced aubergines, and Ballycotton new potatoes. The best of ingredients plus the top class cooking forever associated with the MacCurtain Street venue made for a lot of happy diners at Table B!

The first two courses were excellent and the high standard was maintained right to the sweet end with the appearance of the ORSO dessert: Pecan and local honey baklava with gooseberry and elderflower compote, and Toonsbridge ricotta cream. A delightful dessert indeed, made even more so by the tang of the compote.

All that had to be done then was finish off the wine and head up the street to see how the others were doing. Met diners and restaurateurs alike and it was a case of thumbs up in all cases. Happy out!

The event was part of the Cork Midsummer Festival which continues for another week. See the programme for the coming week here.

Dessert by ORSO

Amuse Bouche

In this way...wheat farmers..are doing their part to poison the environment. Many farmers deliver an extra shot of synthetic nitrogen just before harvest to pump up the protein percentage. “They’re overfertilizing sixty million acres,” Steve said. “And for what? So the industry can bake more loaves per hour, and so they can charge you more to ‘enrich’ and ‘fortify’ it - which just means they can add tons of shit into the bread and it won't collapse.”

from The Third Plate by Dan Barber.

The Brooklyn Brewery. Brews some of New York’s best!

The Brooklyn Brewery. 

Brews some of New York’s best!

Garrett Oliver, brew-master at Brooklyn

Many visitors remark that we in Ireland are fortunate with regard to wine. Drawing from every major wine producing area in the world, we have a great choice on our shelves.

It is, of course, much the same with beer. And that choice is rapidly expanding now that we are in the middle of an invigorating wave of new Irish craft-brewers.  Our own beers are proudly taking up much of the shelf space.

Indeed, the choice of Irish brewed is growing by the week. And much of that is down to brewers who have come from all corners of the world: Kiwis, Germans, British, and Americans are found in the ranks of our brew-masters and, of course, our native brewers (many have returned from abroad) and have soaked up influences from all the above mentioned plus drawing from the likes of Belgium and middle Europe.

The Brooklyn Brewery, founded in 1988 and one of New York’s best, has proved itself a resilient leader in the craft brew movement on the East Coast of America (and beyond) and its brewmaster Garrett Oliver (who joined Brooklyn in 1994)  has many admirers here.

A Beer is Never Alone in Bradley's

His conversion to real beer began with a flavoursome pint of English Ale, he told his audience at the recent Ballymaloe LitFest. And, like many converts, he is now a fervent (but mainly humorous) preacher of the craft-beer gospel.

Most of the beers he showed at Ballymaloe were in large bottles with corks. “This is a beer bottle,” he said. “Not a champagne bottle!” Tongue in cheek, maybe not, he insisted that wine was being sold in a beer bottle.

This is nice, doesn't taste like beer. Garrett said he has often heard people make this remark when they taste a craft beer. He had an explanation: “The beer they grew up with didn't taste like real beer!”

Brooklyn doesn't do only big bottles. The brewery also sells its beers in much more affordable small bottles and I saw quite a few of both sizes on the always well stocked shelves of Bradley’s Off Licence on a recent visit. By the way, the American small bottle is 355ml, slightly bigger than our 330ml.

The Sorachi Ace comes in a small bottle (€3.75) and is based upon a Belgian Saison and that “dill like aroma is unusual”. “It is a super dry beer, slightly hazy and you may find yeast at the bottom. It is very nice with oysters, crabs and other shellfish.” Michael Creedon at Bradley’s is amazed with this one, especially the way it matches with fish and seafood.

I treated myself to a bottle of their 10% Black Chocolate Stout, again in the small size. This is an October to March beer so I was out of season with my tasting. I was thinking of Caroline Hennessy’s Chocolate Brownies as I supped it and indeed their recommendations for this American Imperial Stout are along the same lines.

It achieves its dark chocolate aroma and flavor through the artful blending of six malts and months of aging. Properly kept, it will improve in the bottle for many years. This stout is the toast of the winter season in many countries, and there is nothing better to enjoy with chocolate desserts, cheesecake, ice cream, fine cheeses and roaring fireplaces.

Other small bottles available include an Indian Pale Ale called East IPA (3.29) , a Hoppy Session Saison called ½ Ale (2.69), an American Amber Lager (2.69) and the Double IPA named Blast. Some of these beers are quite strong, though the ½ Ale is just 3.4 per cent.

Among the big bottles in Bradley’s were two that Garrett showed in Ballymaloe. These are 750ml bottles, finished with cork, and will cost you. The highly rated Hand & Seal, for instance, is just under twenty five euro. It is rather special though, a Barleywine style ale that has been aged in Bourbon casks, and ideal with patés, game meats, sausages, rich desserts and cheeses.

The other big one I noted in Bradley’s was the K is for Kriek, Brooklyn’s own take on the Belgian style, although Garrett did remark that no Belgian would recognise it as a Kriek. Again it has been aged in Bourbon barrels with tart dried whole Montmorency cherries from Michigan.

You may check out more of what Garrett said about these and his other big bottles in Ballymaloe here.  Indeed, to get even more detail, check out the brewery’s website. It is quite a read!

Chardonnay Rocks. All Over The World

Chardonnay Rocks

All Over The World

Chardonnay is the best known white grape. It tolerates a wide range of climates and is loved by winemakers as it is easy to grow and very versatile. Sometimes it is let down by the winemaker. It has its detractors, of course. Ironically, quite of of them love Champagne in which Chardonnay is a key ingredient. Below are a few that I like, all available online.

Jip Jip Rocks Chardonnay 2011, Pathaway (Australia), 12.5%, €18.30, Karwig Wines

Colour here is a very pale gold, hints of green. White fruit aromas greet you. On the palate it is smooth, extended lees contact adding texture and complexity. Fruity too, notes of citrus and melon. Light and fresh with lively acidity and a medium finish. Perfect for seafood and quite good solo too. Loved this unoaked beauty and it is Very Highly Recommended.

Chateau de Maligny Chablis (AOP) 2013, 12.5%, €22.55 Karwig Wines

Again colour is very pale, very clean. Citrus in the aromas. On the palate, it is crisp and clean, citrus flavours too; it is light and fresh with excellent acidity and there is a good finish. No sign of oak here as “the goal..is to preserve natural character..without any foreign intervention”. Excellent with grilled fish and seafood and Highly Recommended.

El Grano Chardonnay 2012, Chile, 13%, €14.45 Le Caveau

This one does get some oak, 20% of it is fermented in French oak. It is made organically in Chile’s Curico valley by French winemakers Denis and Gregoire Duveau and is Very Highly Recommended.

This well balanced beauty scores on the palate with its engaging natural freshness, absolutely engaging sip after sip, glass after glass. Medium bodied, fine flavours too plus a long finish. Colour is a pale yellow, aromas (peach and exotic fruits) are not overly strong but the character shines through on the palate. Nice wine, nice price.

Domaine de Rochebin Chardonnay 2012 Macon-Lugny (AP), 12.5%, €15.50 Karwig Wines

There is a rich honey colour here, with micro bubbles clinging to the glass. Clinging to it myself as well as this is a good one, aromas are lovely, if a little muted at first. It is fresh and light, refreshing fruit flavours (apple, pear). It has an excellent body, good acidity too and a long finish.

The fresh and fruity style is a direct result of vineyard policy. It has spent 4 to 5 months on fine lees. No oak is used for this gorgeous Chardonnay (popping up in a quite a few restaurants) which is Very Highly Recommended.

Taste of the Week. Mr Jeffares Blackcurrant Cordial

Taste of the Week

Mr Jeffares Blackcurrant Cordial

This week's top taste again comes from one of the stalls in the Big Shed at the Ballymaloe LitFest, a great place to get up to date with the fabulous products that our farmers and other producers are coming up with.

Some terrific cordials around these days and this new Blackcurrant drink, from Mr Jeffares, is a winner for sure and our Taste of the Week. The family have been growing blackcurrants on their Wexford farm for three generations. Fortunately, they know and respect their fruit and do not add any artificial colour, flavour or preservative.

The pure juice “is accentuated by an extract of stevia rebaudiana”. This natural sweetener, also called sweetleaf, is enjoyed worldwide. If you are expecting a sugary taste, forget it. This is a refreshing tart drink, even when diluted with four parts water to one.

No shortage of ideas on how to get the best of it on their website here. Des Jeffares himself was in Ballymaloe and he told me one of his favourites was to use sparkling water. I tried that and it is a good one.

But there are many more ways and I think I'll soon be graduating to the vodka and Blackcurrant one. Then there’s nothing wrong either with topping it up with apple juice. Loads of ideas including Blackcurrant ice-lollies, a Smoothie, and a Salad Dressing. A very versatile Taste of the Week indeed and widely available. Check here for stockists.

Blogger Challenge! Paris is great. When Cono Sur are your hosts, it is even better!

THE CONO SUR BLOGGER CHALLENGE RETURNS!

CONO SUR INVITES IRELAND'S FOOD & LIFESTYLE BLOGGERS TO SUBMIT
AN ORIGINAL RECIPE TO WIN A TRIP FOR TWO TO CHILE

RECIPES ARE TO PAIR UP WITH CONO SUR'S
SINGLE VINEYARD SAUVIGNON BLANC, PINOT NOIR or RIESLING

Last year Cono Sur, one of Ireland's leading Chilean wine brands, launched its inaugural search to find the ultimate dish to match their Single Vineyard Sauvignon Blanc or Pinot Noir. The short-list consisted of recipes from Billy Lyons, Melanie May and Jeni Pim, who in addition to even had their recipes featured in EasyFood and Stellar Magazine. It was Billy who went on to the Paris final, but he was unfortunately pipped at the post by the Finnish entry.

This year the competition is back and it's bigger than ever, with Canada, Chile, USA and Japan joining Ireland and Sweden in a battle for the best recipe to pair with Cono Sur's premium Single Vineyard Sauvignon Blanc, Single Vineyard Pinot Noir, or Single Vineyard Riesling.

The entrant with the most votes in Ireland will travel with a friend, compliments of Cono Sur, to compete in the Grand Finale held in Paris in November, with the overall winner winning a once-in-a-lifetime trip for two to the Cono Sur vineyards and winery in Chile.

Visit  www.facebook.com/conosurireland
and bloggercompetition.conosur.com for further details.

Paris is great anytime but when Cono Sur are your hosts, it is even better! Check out my 2014 adventure here.

HOW IT WORKS

For the two months between Thursday 4th June to Monday 4th August, Irish food & lifestyle bloggers across the country can log on to bloggercompetition.conosur.com and upload their original recipe that they feel pairs best with either the Cono Sur Single Vineyard Sauvignon Blanc, Single Vineyard Pinot Noir, or Single Vineyard Riesling.

Voting is then open to the public from 11th August to 15th September, when Cono Sur will select the top three recipes with the most votes from each country to go on to Round Two as semi-finalists.

For Round Two, renowned chef Christopher Carpentier will prepare each semi-finalist's dish and select one finalist from each participating country. Winners will be announced and officially notified on 2nd October.

For the third and final round, the winner from each country will be sent to Paris for 12th-14th November to participate in the Grand Finale. Each finalist will prepare their dish for a panel of judges, including Cono Sur's General Manager and Chief Winemaker, Adolfo Hurtado, as well as chef Christopher Carpentier.

The overall winner will be chosen and announced on the night, winning a fantastic trip for two to Chile.

TIMELINE

• June 4th: Competition opens
• August 4th: End date for submissions
• August 11th: Public voting opens
• September 15th: Voting closes
• September 21st: Chef Christopher Carpentier begins cooking the top 3 entries from each country and chooses the best in conjunction with Cono Sur
• October 2nd: Finalists are notified and publicly announced
• November 13th: Grand finale in Paris

ABOUT CONO SUR SINGLE VINEYARD
The Single Vineyard range of wines was born from the idea of embodying the ideal vineyard site for each grape variety by optimizing the altitude, soil and climate conditions of the vineyard where it is grown, making each wine completely unique.

From voluptuous reds to fresh and aromatic whites, this range pays homage to Chile´s diverse appellations. Each label contains a distinct block number, block name and valley in order to reflect the personality and uniqueness of the terroir where each was born.

Cono Sur Single Vineyard wines retail at €19.99 and are available in specialist off-licences such as O’Briens Wines, nationwide; Mitchell & Sons, Dublin; Redmonds of Ranelagh, Dublin; Sweeney's of Glasnevin, Dublin; Jus de Vine, Portmarnock, Dublin; Bradley's of Cork; O’Driscoll's of Cork; and many more...

Kinsale - just a little taster!

Kinsale - just a little taster!

Just a few of the many eating places in the town.

Click here for more detailed info.