Dining NOW Guide. This Week's Choices In Cork Update #2

 Dining NOW Guide. This Week's Choices In Cork

(Contact me before 1.00pm Wed with a sentence, a pic and a link to menu, plan to update regularly)

 w/e 02/05/2021 Update #2

Click and Collect. At Home. Takeout. Takeaway.

Cork International Hotel

Launching this weekend

@No1CorkHotel very own Taco Box. Convenient preparation, easy-to-follow instructions, and using the freshest ingredients. Call now to book - 021 4549800 - https://corkinternationalairporthotel.com/dining/new-yorker/

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Celtic Ross Barbeque Box

This May Bank Holiday weekend, Chef Shane and his team, have completed all the prep bringing you a delicious barbeque experience to enjoy at home.

With Rosscarbery Recipes on board it's sure to be a good one. The cost of the Barbeque Box is €60 which includes four generous adult servings of meats and sides. Keeping it local for the beverages, there is the optional extra of four bottles of Clonakilty Brewing Company craft beer for €15. Our Barbeque Box is available on Friday 30th, Saturday 1st Sunday 2nd and Monday 3rd of May. Advance bookings are required through our online Click and Collect system https://celtic-ross-hotel.tablepath.com/menus or by calling 023-8848722.

Boxes can be collected on Friday 30th of April from 6PM and between 12PM-4PM Saturday Sunday Monday.

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Vienna Woods Grill

We are delighted to introduce you to the Vienna Woods Grill!

As sunnier and brighter days are approaching it is time to enjoy some BBQ inspired Foods. Try out our new Vienna Woods Grill menu!

Add on our new Takeaway Cocktails for a sizzling summer BBQ without any of the work! 🍹🍔🌭🔥

For only €24.95 per person
Visit viennawoodshotel.com to order

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Da Mirco

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L'Atitude Loves BoJo. Will Take You There Friday!

This week’s destination is very dear to our hearts -Beaujolais!  

We love its fun, playful side - we eagerly await Beaujolais Nouveau noghr each year. However, we also love its more serious side and its ability to produce wines that can rival some of the great wines of France. ...

Situated about 30 mins south of Beaujolais is Lyon - considered ‘the world capital of gastronomy’. For this week’s box, we’ve chosen a few of our faves from the region to marry with this elegant wine. 

€50 for 2 ppl. Orders to info@latitude51.ie by midday Thurs Collection Fri 30th April from 5-6.30 #jointhejourney

Don't forget our box exchange with St Francis!

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Goldie Have Your Bosca

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Greenes Signature 6 Course Tasting Menu Weekend

Due to popular demand we are introducing our signature 6 course tasting menu to our click & collect offering every weekend. This will be a set menu & dishes cannot be substituted, however we will do our upmost to accomodate all allergy requests. A Restaurant at home experience with a difference. Easy to finish meal boxes, finish at home in 15 minutes. The Meal Kits can be kept in the fridge for up to 36 hrs before consumption. Order before 1pm for collection the same day! Check here for this and their other menus.

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Market Lane

Slow cooked Beef Rib from ⁦@RosscarberyReci in a sticky red wine & treacle sauce. One of the choices from our May Heat@Home box. Order from the website before Thursday #keepgoingcork

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On The Pig's Back

Our specialty cheese and charcuterie box is now available to your doorstep for you to experience at home. The box includes everything you need to assemble and recreate at home with prosecco or wine to toast the occasion.

"On the Pigs Back" Cheese & Charcuterie Board – Serves 2

Lemon & Garlic Hummus
Black Olive Tapenade
Basil Pesto
Selection of our Cheese & Charcuterie
On The Pigs Back Terrine
On The Pigs Back Pate
Salted Spanish Almonds
Semi Sun Dried Tomatoes
Dressed Mixed Olives
Relishes, Pickles & Fruit
On the Pigs Back Crackers

Choose your Wine / Prosecco!
Available to order for collection or delivery online at
https://onthepigsback.ie/.../valentines-cheese...

Orders for nationwide delivery are possible from Monday - Wednesday before 12 midnight with next day delivery.

For more information Phone- 021-4617832 from 9.30am-4.00pm *********

Jacques

May Weekend Heat At Home Menu is now live. To place an order call 021-4277387 or go to www.jacquesrestaurant.ie for info and order facility

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The Glass Curtain

For the May Bank Holiday Weekend we have some great choices over the weekend...

Check out the menus and place your order (orders open now) here

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Sea Church Ballycotton

Our SeaChurch Van is opening from this Wednesday the van will be open 7 days a week 10AM - 4PM for all your coffee and cake needs who’s excited?!

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Bunnyconnellan BBQ

This weeks Cook@Home Box is a special one for the May Bank Holiday Weekend. Designed for the BBQ but as we live in Ireland it can be cooked inside if it rains! Scroll over to see the menu. Order by 3pm Thursday for collection on Friday 4pm to 6pm, Saturday 2pm to 4pm & Sunday 2pm to 4pm. Email info@bunnyconnellan.ie Check out the menu here.

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CUSH BALLYCOTTON

Please place your order by emailing reception@cush.ie with which dishes you would like (1 starter, 1 main, 1 desserts per person) BEFORE 12PM on Thursday, along with if you would like your home dining experience on Friday or Saturday. We will respond to you with an allocated collection time between 5pm - 7pm on your preferred collection day.
*LIMITED AVAILABILITY EACH WEEK*
*ORDERS MADE AFTER 12PM THURSDAY WILL NOT BE TAKEN*

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Ferrit & Lee

F&L at their opening 4 years back and top in their masks last February.

This weekend's menu now live https://ferrit-lee.clickandcollection.com/

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Ballymaloe House

Menu for next weekend:

Ballycotton Day Boat Crab and Garden Asparagus with Lemon Aioli;

Ballymaloe White Bread and Farm Butter;

Free Range Duck Breast & Ballymaloe Pork Belly with Marsala Jus, Wild Garlic Mash;

Bay Scented Carrots & braised Garden Green Onion, Shanagarry Green salad with Rosé Vinegar & Honey Dressing.

Chocolate St Emilion with Cocoa Nib Nougatine & Cream.

Fancy that? Order online or ring 021 4652531.

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Ballymaloe Box illustrates dining “At Home” gets better and better.

Ballymaloe Box illustrates dining “At Home” gets better and better.

Starter

Dining “At Home” just keeps getting better and better. Our latest box, from Ballymaloe House, was just superb, from the beautiful presentation, to the quality of the produce, to the ease of putting it on the table once you had it At Home! 

Ballymaloe by the way are just getting into their stride on this front as this is just their second “At Home”. The meal underlined the quality that the Ballymaloe kitchen, under Head Chef Dervilla, turns out day after day, course after course.

Beef Cheek

The star factor began at Ballymaloe itself, the box coming decorated with freshly picked tulips, which, once home, were quickly found a role as a table decoration. No bother involved and no bother later on either as only the main course required any heating at all and here the meat and potatoes were each timed to come to perfection at the same time. Some “At Homes” are much trickier, more troublesome.

But first, the starter, featuring asparagus that was picked that morning by gardener Mags in the Ballymaloe walled garden along with the garlic and rocket leaves, was already cooked for us. Better give you the full description: First of our season’s Walled Garden Asparagus Salad, Wild Garlic, Lemon Olive Oil, Roast Grantstown Cherry Tomatoes and Pine Nuts. So we assembled this, according to instructions. Very easy, every simple and simply delicious along with some Ballymaloe bread and their rich Jersey Butter. A great start and that standard continued all through.

Ballymaloe Cider
also on At Home Menu

The mains: East Cork Beef Cheeks with Gremolata was the basic description. Much more than that though including Boulangéres & Thyme Potatoes, Bay Scented Carrots, Mushrooms & Tarragon and that garden salad (which we lightly tossed with their Honey & Muscatel Vinegar Dressing). Finally, the Beef was sprinkled with the Gremolata. Again, totally pleased with this one, perhaps the best beef cheeks we’ve had in a long time.

The additions here were crucial and most came in their own little glass jars. As did the dessert: Panna Cotta and Espresso Jelly with Pistachio Langues de Chat. A very impressive Panna Cotta with that jelly a star. Happy out after that, like the cat that got the cream!

We did, by the way, take decent gaps between the courses, savouring the earlier ones and looking forward to what was to come. Next was the the cheese course. And, of course, it featured an all Irish line-up: St Tola Goat (from County Clare), Coolea Cow (from hills above Ballyvourney, Co. Cork) and Crozier Blue Sheep (from the Grubb family, the same people that make Cashel blue in rural Tipperary), all accompanied by Ballymaloe Cheese Biscuits and Membrillo Paste (each perfect and perfectly suited to the plate).

And that wasn’t quite it. There was a little jar of truffles, though to be honest, they were kept to go with the mid-morning coffee on the following day!

The box also contained next week’s menu:

Ballycotton Day Boat Crab and Garden Asparagus with Lemon Aioli;

Ballymaloe White Bread and Farm Butter;

Free Range Duck Breast & Ballymaloe Pork Belly with Marsala Jus, Wild Garlic Mash;

Bay Scented Carrots & braised Garden Green Onion, Shanagarry Green salad with Rosé Vinegar & Honey Dressing.

Chocolate St Emilion with Cocoa Nib Nougatine & Cream.

Fancy that? Order online or ring 021 4652531.

Just about to tuck into dessert!

Blarney Castle Gardens Continue To Surprise

Blarney Castle Gardens Continue To Surprise

Photos 21st April 2021

Busy bee in Blarney

Tulip

First of the bluebells

Looking forward to seeing how this develops

Forbidden fruit

Je t'aime

 

Spectacular resurrection with these waterside plants

Is that a Hippo in the water?

The River Martin. Two rivers cross here, the Martin going
under the River Blarney (the bigger). See the "crossing" near the entrance.

Skeleton

The Wishing Steps

Taste of the Week. Treble by Hederman, ORSO and Riceflour GF Bakery.

Taste of the Week.

Treble by Hederman, ORSO and Riceflour GF Bakery

I've regularly thought I could get a delicious 3-course dinner from the big box that arrives when Neighbourfood delivers here. Made a deliberate attempt as I ordered it this week and hit the jackpot, on the treble.

Starter was Portuguese Fritters by Frank Hederman, mains a Chicken Borek Pie from ORSO, while the dessert was a well-named Sweet Tooth Meringue Cake by Riceflour.

Hederman's Portuguese Fritters with Hot Smoked Salmon and Tartar sauce. Frank himself calls them "dreamy light pillows of hot smoked salmon, potato, parsley, garlic and smoked chillies, bound with beaten egg and rolled in Panko bread crumbs". And they are a delicious dream and, something else, that tartar sauce is also a champion. 

But don't take my word for it. Here's what Michelin Chef Miyazaki wrote on Twitter on Thursday (yesterday): “Fritters are amazing, very tasty!! Tartar sauce is nice with it also .. fritters texture reminds me of when my mother used to make crab cream croquettes when I was child. Amazing”.

We shared the four that came in the packet as a starter with a salad, the leaves from Purple Squirrel Farm. They may also be used as a main course. Lots of suggestions for using this and other Hederman products on their website. Colm O'Gorman is a regular contributor to Hederman and he created these beauties.

We were in for another very pleasant surprise with our main course: ORSO Chicken Borek Pie. Borek is a family of baked filled pastries made of a thin flaky dough such as phyllo or yufka, typically filled with meat. It is a Turkish word and the pie or versions of it are found in many neighbouring countries.

Our filling was Chicken, Apricot, Sage, Onion, Barley, Nutmeg, Sesame, Oregano, Sumac, Salt and Chilli. It turned out to be a very harmonious combination, with the chicken and apricot the leading duo. Again, you could try one of these and divide between two for a very tasty lunch! The picture above has a complete pie on the bottom with an open half of another on top.

And the pleasant surprises continued with the dessert: the Sweet Tooth Meringue Cake by Riceflour. Layers of luscious sweetness, yum from top to bottom, from first to last.

And, another surprise, at least for me! Riceflour, a gluten free bakery, is run by Spanish sisters Silvia and Olga, who you may remember from farmers markets and food festivals of a few years back. I often wondered had they returned to Spain but here they are now and I'm sure  your sweet-tooth will join with mine in welcoming this lively duo back to the food stage.

Think I'll let them have the last word on our dessert: "Sweet Tooth treat is a stunning creation which boasts decadent swathes of a whipped consistency of meringue with numerous layers of our crisp puffy pastry in the outside. Available in individual portions or as a full cake for any occasion." See their other products here.