June 2008 Archives

Although clouds threatened, the sun shone continued to shine all day on Sunday at the inaugural Taste of Cork as crowds gathered to eat and drink in the atmospheric surroundings of the Cork City Gaol. What would the former inmates have thought if they looked out the bars of their windows at the thousands of people swaping their florins for delicious satay at Jacobs on the Mall, devouring Flemings' layered foie gras dish, eating seasonal mackerel with a fresh gooseberry sauce from Ballymaloe House, pulling apart the Ivory Tower's Venison Chimichurri with Chocolate and Chilli Sauce and queuing for the popular Fish and Chips with Minted Pea Purée at the Club Brasserie stand? Urru was there with pâtisserie from Richard Graham-Leigh, particularly his rich Chocolate and Raspberry Tentation and an array of fruit tartlets, Jack McCarthy brought a selection of his wares and there were freebie tastings aplenty from a variety of stalls, including plenty of offerings in the chocolate and wine side of things.

I picked up a bag of the aged basmati rice that I had so enjoyed on Thursday from Green Saffron and spent the last of my florins on a few scoops of assorted olives and my favourite butter bean salad from The English Market's Olive Stall. With no parking available near the venue, the free park and ride was a big success, toilets were numerous and clean and extra florins were available at most corners. The people behind the stalls seemed to be enjoying themselves as much as their customers, always a good sign of an event. Now that Taste of Cork can join the successful Dublin event what's next? Taste of Galway? I know a few people in the West that would be delighted with that...

Other bloggers on Taste of Cork:
Conor's Bandon Blog - Taste of Cork a huge success
The LouderVoice Blog - Win a gift hamper for Taste of Cork reviews
The Dine and Wine Club - My Weekend

Update July 3, 2008: There are plenty more mini-reviews and comments on Taste of Cork at LouderVoice - check them out and make your own opinion known.

I've always thought that Mao was a strange name for a café/bar. Imagine a pub called Hitler or a restaurant named after Pol Pot. Or don't. But, if you would like to enter a competition to win a meal for two, courtesy of Bubble Brothers and the introduction of their lip-smackingly good iki beer to Café Mao, wander over to their blog and put your thinking cap on!

Thursday night we spent at a sumptuous banquet of Indian food from Green Saffron in a marquee on the lawn of the elegant Ballyvolane House. We were treated to an assortment of curries made with Green Saffron spice blends, served on fragile-looking yet surprisingly long-lasting leaf plates, and accompanied by Bubble Brothers' wines and bottles of Tiger Beer. Live Indian music soundtracked the evening, punctuated by Green Saffron founder Arun Kapil talking about how the dishes were made and the spices used in each one.

Tables were laden with bowls of cooling Banana Raita, Green Saffron's superb Mango, Date and Jaggery Chatni (Chutney), fresh naan breads and frequently refreshed platters of aged Basmati rice as we ate our way through five curries, from Rogan Josh to Bengali Tiger Prawns, stopping off at Chicken Korma, Chana Masala and Red Lentil Dahl on the way. My favourites were the rich, spicy Lamb Rogan Josh and the warming Dahl - but that was until we came to the sweet ending: scoops of fragrant Karnataka Vanilla bean ice cream and slices of golden Saffron and Apricot Kulfi, served with fantastically morish Garam Masala oatmeal cookies.

As the dusk deepened outside the colourful marquee and conversations started to meander, we finished the evening with spiced, milky Chai Masala, served in small clay cups before we left to search for our cars and started to make our way home. A night of exotic flavours and new friends.

Watch out for - or follow your nose to find - fragrant Green Saffron spice blends at Urru in Mallow and Bandon, Interior Living on MacCurtain Street in Cork, Mahon Point Farmers' Market, Limerick Farmers' Market and in The Artists' Workshops at the Stephen Pearce Gallery, Shanagarry. You can pick up the chai blends at my two favourite Cork cafés - Cork Coffee Roasters on Bridge Street and ó Connail's Chocolates on French Church Street - and, when the Green Saffron site is online again, you'll be able to order direct from Arun.

Update July 2, 2008: Just found out the name of the unexpectedly fantastic pink fizz that we were drinking with our curries. I've had Raboso Rosato Frizzante from the Bubble Brothers a few times but never realised how well it would go with spicy food. And it's a great party drink - what more could you ask for?

Our half-acre plot is surrounded by mature trees, including several elders that are currently blossoming in a profusion of heady-smelling, cream-coloured flowerheads. Rather than just admiring them this year and thinking - afterwards, of course - that I should have made elderflower cordial, last weekend I dug out my recipe, buckets and ingredients, made a special trip to the chemist for citric acid, picked a selection of the flowers and had it made in minutes. The recipe I used comes via my mother, who noticed one of her students drinking a bottle of elderflower cordial last summer and got her mum's recipe for me. Ever since then it's been sitting on the kitchen mantelpiece, just waiting for some elderflowers - and a little motivation!

There were tastings along the way, random teaspoonfuls here and there, as I tried to gauge the strength of the brew. I eventually strained and bottled the results after three days-worth of steeping. According to the recipe, this keeps well in the fridge for a couple of weeks or, if you don't think that you will use it up in that time, just freeze it in ice cubes, ready to be landed into a jug of water on a hot day. It's the scent of summer in a glass even if - as today - the rain is driving down.

If you've been a fan of Deborah's Humble Housewife blog - she's now blogging at taste.ie - check out her new venture at the beautifully designed Spicendipity, which sells a selection of spice mixes, sauces and baking mixes, alongside some gorgeous gift baskets. Press release below...

On Saturday – two weeks after our (supposedly) point-of-lay pullets arrived – there was great excitement when the Husband discovered a little egg, still warm, on the bottom of the hen house. Unfortunately, by the time he found it, it was already cracked, proving that our chickens still haven't got the hang of things. The chicken that laid the egg managed to do it from her perch, rather than the nice cosy nesting box. Still, the cat was delighted to get an egg for her tea and hopefully it won't take too much longer for the rest of the girls to follow her example.

When you take the cost of the hen house and run into consideration, this is, as the Financially-Orientated Brother pointed out, the most expensive egg ever in the history of egg-laying. When the chickens get the hang of the egg-producing life, we are hoping that the average cost of each egg will come down quite a bit.

Open any page in A Table in the Tarn and you're likely to be seduced. I got stuck in the Deserts, Petits Four and Chocolates chapter, with recipes for Blackcurrant Leaf Sorbet, Home-Made Vanilla Marshmallows and Cocoa-Nib Florentines but, once I tore myself away from the sweet things, there was much more to recommend this memoir-style cookbook.

A former editor of the BBC's Good Food and Olive Magazines, Orlando Murrin, together with his partner Peter Steggall, abandoned the hurly burly of London life to reclocate to the South-West of France. The first chunk of the book tells the tale of their buying the rundown Le Manoir de Raynaudes in the Tarn countryside and renovating it, followed by five chapters of recipes ranging from Parmesan, Nigella and Sesame Bites and Caramelised Potatoes through Tart Tatin of Chicory and Twice Baked Garlic Soufflés.

The emphasis is on food that is both seasonal and local. There are many dishes that can be prepared ahead and are easy to cook for crowds. Tips on presentation at the end of recipes are thoughtful without being too faffy, the Baking, Tea and Breakfast chapter is first class and there is a selection of particularly good potato recipes. As befits his background, Orlando is very strong on timings and temperatures, including settings for the fan ovens that many of us are inflicted with.

A Table in the Tarn is rather like an upmarket brochure for what Orlando calls “a reassuringly expensive” boutique hotel in France, with lots of gardening information – and plenty of pragmatic advice for those who may find themselves similarly tempted. However, it is also an absorbing and inspiring read, with recipes aplenty to try in your own kitchen. Maybe on our next trip to France there'll have to be a visit, Raynaudes-direction.

A Table in the Tarn by Orlando Murrin is published by HarperNonFiction.

I’m not much of a fruitcake fan but Tea Brack is an altogether different story. Because the fruit is soaked overnight it avoids the dryness that can often spoil a fruitcake, cuts into gorgeous thick slices and responds particularly well to being generously buttered and served with large pots of tea. The English Engineers, this time without Bridie, came to visit for the weekend so - as I had recently discovered that I had a stash of dried fruit, particularly golden raisins - I brewed up some tea on Thursday night, left the fruit to soak in quite a leisurely manner until Friday lunchtime, when I discovered that I needed to be in Cork at 6pm. The brack was promptly thrown together in a most hasty manner so that it would be cooked before I had to leave the house.

Despite the hurry, it worked out well. I made double the mixture - two large 2lb loaves - and, the Engineers now on the plane home, there is just one half of the last brack left. I had intended to use a drop of whiskey to intensify the flavours but my search in our cellar (the unfinished gap under the stairs where we land all bottles of alcohol) showed that the Husband had imbibed the last of the Jameson during the last cold spell so I had to settle instead for the Ballyvoddy Damson Gin that I made last October, which added an extra note of fruityness to proceedings.

With such fantastic air-dried beef, there's little need to gild the lily.

Craft butcher Jack McCarthy is a passionate man. Make a visit to his shop in the middle of the main street in Kanturk and be prepared to learn all about his wide range of award-winning meat products. On a quick visit to the town to meet up with the Editor earlier today, I called in to pick up some of my favourite North Cork pancetta. We were only in the door two minutes when Jack had us as a willing audience to taste his intensely savoury air-dried beef. Sliced thinly like Italian Bresaola, it melts in the mouth with a silky texture similar to the finest smoked salmon, leaving a lingering flavour of the spices used in the cure. This innovative craft butcher is like a shark, never standing still – for Jack there's always something to learn or try, a new product to work on, an old one to improve.

A wide variety of sausages were just asking to meet a barbeque: I picked up some of the ones that he makes with local Ardrahan cheese for the next sunny evening at home but could easily have bought twice as much again, so intrigued I was with the flavours on offer. The shop is festooned with awards, including the 2005 Gold Great Taste Award for Jack's spiced dry-cured back rashers, which come vacuum-packed in a striking gold foil packet with his trademark bay leaf. The same product also took the prize for Best Irish Speciality Product that year.

As I drove home, I started planning tomorrow night's dinner. If I can track down some Gabriel cheese, I'll make a spiky salad from the garden (the rocket and mustard are flourishing particularly well), dressed simply with lemon juice and decent olive oil, topped with the jewel-coloured slices of air-dried beef and some shavings of the cheese. But there's also rashers to try, the sausages to barbeque and the pancetta to toss with pasta or make into a superlative BLT. Thankfully Kanturk isn't too far away.

Jack McCarthy Meats, Main Street, Kanturk, Co Cork.
Tel: + 353 29 50178
Web: www.jackmccarthy.ie - Speciality hampers are available to order for delivery in Ireland.
Read Anne Kennedy's impassioned feature on Jack McCarthy at Greatfood.ie.
Watch Jack McCarthy on Nationwide.

You may have noticed some random design issues around here recently, as well as messed-up links, comments not working and the like. I'm still trying to figure out my MT upgrade and, of course, my computer hard disc managed to flatline in the middle of all of this. At the moment I'm lucky to be online at all and am working with a disabled hard disk in a parallel Linux world. Some time soon, I hope, services will return to normal.

My Nana always kept hens. As a child, I spent a lot of time at her house - just the other side of the hill from where we now live - and hens were an ever-present, taken-for-granted part of growing up. Previously my Nana, a trained and skilled poultrywoman, had kept flocks of hens for breeding; by the time I came along she just supplied Dwanes, one of the local shops, with fresh eggs for sale at the counter. But there were still jobs for the grandchildren to do. One of the dreaded chores was that of collecting the eggs. Slowly, slowly, slowly, the straw-lined wicker egg basket banging against my Wellington-clad bare legs, I would go through the gate in the far corner of the yard, wander past the haggart with all its fascinating bits of rusty farm machinery, turn right on to the lane the cows ambled along twice a day for milking and, keeping close to the less muddy inside side, come to the old wooden hen house. After taking a deep breath of clean air, I would twist the old bolt across, opening the door into the musty fug of the hens' world and prepare myself for the egg search.

These were very much free-range eggs; the hens spent their days roaming through the nearby grove and surrounding farmyards. Very few of the outdoor escapades of my cousins and I didn't involve encountering some squawking hen in an unlikely place. But there were always a few indoors and they looked very imposing indeed, especially to a little girl who wasn't too much bigger than the basket that she carried. Most of the nesting boxes that lined the hen house were empty that time of the day but there were always a few hens in place to put the heart crossways in you as you pulled back the disintegrating curtains that gave the layers some privacy. Unlike my Mother and aunts, I could never bring myself to root under a hen for eggs, always too afraid that that shar-looking beak would seek to defend its owner from the unwarranted intrusion. I wonder how many eggs I left behind in those days?

On Saturday the Husband picked up four Rhode Island Red, point-of-lay pullets from a hen lady near Kanturk to populate our sturdy and stylish new hen house and run from Fingerprint Wood Products. The crooning and clucking from the girls as they figure out their new surroundings has unlocked a stream of long-forgotten memories. Every time we go into the garden there has to be time spent observing the new arrivals and marvelling at their antics. Even though we are keeping them confined at the moment, they have already managed - even at a remove - to terrorise the local tom cat who was paying visits to our own cat. The cat herself normally follows us around the garden as we work outside; her movements are now more confined as she tries to avoid being seen and commented on by the hens. Last night the Husband and I spent half-an-hour in and out of the run, trying to find a bowl or bucket that our ever-so-slightly dense foursome would recognise as a water receptacle. They walked around - almost into - the various water containers for quite a while but not once while we were there did they actually see what was in them. Figuring that they wouldn't expire from thirst overnight, we eventually left them to it. I think that my Nana would have been very entertained.

It was only a matter of time before Kieran Murphy's entertaining Ice Cream Ireland blog made it to the printed page. The Book of Sweet Things, written by Kieran and his brother/business partner Seán, tells the story of how two Americans got into the ice cream business in Dingle. Murphys' Ice Cream is now sold from their two shops - one in Dingle and the other in Killarney - while their distinctive blue and white containers are stocked in delis and foodstores throughout Ireland.

The history of Murphys' Ice Cream - from meetings in Paris to work out a business plan, painting the first shop, expanding to Killarney and setting off nervously to Dublin, trying to break into the luxury ice cream market - would give any budding entrepreneur hope but the proof of this book is truly in the pudding.

Recipes are divided into categories covering basic ice creams, Irish and international influences, sorbets and sauces, ice cream deserts, candy and baking and topped off with a section on coffee and hot chocolate. Tales of Kerry cows, ice cream innovations and decent coffees sit side-by-side with snippets of history, kitchen tips and Seán's Favourite Pairings (think warm brownie with Irish Cream Liqueur Ice Cream and hot chocolate sauce or even Toffee Ice Cream and Pecan Pie).

The importance of using first class ingredients - quality chocolate, in-season soft fruits, free range eggs - is rightly emphasised and there are plenty of useful notes at the bottom of the recipes to keep you on track.

The traditional (Vanilla, Chocolate, Mint, Brown Bread Ice Creams) sit happily alongside the more intriguing varieties. Who could resist trying Honey Lavender, Cinnamon Latte or Chocolate Whiskey Ice Creams? What about Mulled Wine Sorbet or Gelato alla Crema? All yours for the making - if you have an ice cream machine. If you don't (and believe me, you will want one after spending time with this book), try wandering into the baking section. Toffee, Honeycomb Candy and Sachertorte are just some of the treats on offer or, if you're into ice cream toppings, recipes for Caramel Sauce and Hot Fudge Sauce will give you something to think about next time you pick up a tub of Murphys' Ice Cream.

As for me, I've heard that you can get an ice cream attachment for the KitchenAid...

The Book of Sweet Things by Seán and Kieran Murphy is published by Mercier Press.