tag:blogger.com,1999:blog-64177886389349952792023-11-16T07:56:39.569-08:00Bia SástaElkehttp://www.blogger.com/profile/14666290816074180279noreply@blogger.comBlogger228125tag:blogger.com,1999:blog-6417788638934995279.post-3603332178718809682015-04-15T05:39:00.001-07:002015-04-15T05:39:12.151-07:00The New Website is live<h2 style="text-align: center;">
<span style="color: #741b47;">It has been fun writing this blog and I am not stopping, I am just moving to my very own spanking new website <a href="http://www.biasasta.ie/">www.biasasta.ie</a> - hope you are popping <a href="http://www.biasasta.ie/" target="_blank">over</a> </span></h2>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEihca7a6mlWWMzcVe6wKGaBK5pc_EJcZsSnwIarbz_3uXzmMV7GVf_nBQVFqX-vB4wRI3b1NvHmIHLGB-J9G12EBj9wUanhrYo9al0AMjwRJPb7RTKu1P20Kl3eedYIt60gJyk8p1zdPwiU/s1600/wehavemoved-707919.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEihca7a6mlWWMzcVe6wKGaBK5pc_EJcZsSnwIarbz_3uXzmMV7GVf_nBQVFqX-vB4wRI3b1NvHmIHLGB-J9G12EBj9wUanhrYo9al0AMjwRJPb7RTKu1P20Kl3eedYIt60gJyk8p1zdPwiU/s1600/wehavemoved-707919.jpg" height="640" width="640" /></a></div>
<br />Elkehttp://www.blogger.com/profile/14666290816074180279noreply@blogger.com0tag:blogger.com,1999:blog-6417788638934995279.post-781502442279795642015-02-09T08:30:00.000-08:002015-02-09T08:30:20.324-08:00Project Pig's Head<table cellpadding="0" cellspacing="0" class="tr-caption-container" style="float: right; margin-left: 1em; text-align: right;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg3d2sCEbD0OOH1FlpbQCuNQ5uJJTDFDxIK1LSMiaeAIwGFPc4eFPmngubsfxhRq-bnHTPYvyOOw_uE1p_mIFvMIpM83_D18rkcF6NRXIarExBahFRm50aLsA9L0K9ERAjBV-eWH6BcXpVi/s1600/P1010004.JPG" imageanchor="1" style="clear: right; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg3d2sCEbD0OOH1FlpbQCuNQ5uJJTDFDxIK1LSMiaeAIwGFPc4eFPmngubsfxhRq-bnHTPYvyOOw_uE1p_mIFvMIpM83_D18rkcF6NRXIarExBahFRm50aLsA9L0K9ERAjBV-eWH6BcXpVi/s1600/P1010004.JPG" height="240" width="320" /></a></td></tr>
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Living in the country side and calling some farmers your friends can result in the most amazing moments. Especially if you meet said farmer in the local pub after a few glasses of delicious red ale. The result of such a meeting was a knock on the door one evening and I was given a pig's head. Yes, I did mention in the pub that I would like to cook a pig's head because Paul Flynn served whole pig heads at a gala dinner in Dungarvan during a food festival 2 years ago.<br />
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Te poor head looked at me and I thought - do I have a pot big enough. I had. So off I went into my library (see photo) to search through<br />
cookbooks. And I discovered that not many food writers have a recipe for a whole head. The legendary <a href="http://www.thomaskeller.com/yountville-california/tk/biography" target="_blank">Thomas Keller</a> of <a href="http://www.thomaskeller.com/tfl" target="_blank">The French Laundry</a> has one but my butchery skills are limited (<a href="http://fandbi.com/Recipes/thomas%20Keller/braised%20stufd%20pig%20head/stufd_pig_head.html" target="_blank">he is asking to remove the meat in one piece from the head</a>) - it looked delicious finished but didn't fit my purpose. <a href="http://en.wikipedia.org/wiki/Fergus_Henderson" target="_blank">Fergus Henderson's</a> book <a href="http://www.amazon.co.uk/Nose-Tail-Eating-British-Cooking/dp/0747572577" target="_blank">Nose to Tail Eating</a> gave nice instructions but didn't include roasting the little fella. The 1938 edition of <a href="http://www.amazon.com/Economical-cookery-menus-every-Year/dp/B00CQ7TGTG" target="_blank">Economical Cookery</a> by Mrs D.D. Cottington Taylor had a recipe for a sheep's head but I wasn't too sure how that could be translated to a pig. So I went to the source of my inspiration and asked <a href="http://tannery.ie/restaurant/chef-paul-flynn/" target="_blank">Paul Flynn</a> himself.<br />
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjnVUMhA2hQQAt17PiA5-BojQaCW0WoFdjj763PXw31kQwdkaH0MadasGqmzU8to45LwcwxrhBL7xK1rEKyW77s9eZYo3xE_gP4xY8AQyFjajbMrc3T9dwDw_LIaTWjY4YlE1AmtHxAcsqu/s1600/Screen+Shot+2015-02-09+at+16.28.15.png" imageanchor="1" style="clear: left; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjnVUMhA2hQQAt17PiA5-BojQaCW0WoFdjj763PXw31kQwdkaH0MadasGqmzU8to45LwcwxrhBL7xK1rEKyW77s9eZYo3xE_gP4xY8AQyFjajbMrc3T9dwDw_LIaTWjY4YlE1AmtHxAcsqu/s1600/Screen+Shot+2015-02-09+at+16.28.15.png" height="159" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">A few tweets later</td></tr>
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With a few tweets, I felt comfortable to go ahead in my project. The head was already brined, so I simply set a pot of stock & cider with some vegetables on the stove and cooked the head for about 30 mins just to make sure that all scum has left the head. Then chopping some more vegetables (carrots, leeks and onions), putting them in the roasting tin and placed the head on top. Continuing with the cider, pouring it over the head. Covering the roasting pan with tin foil, I baked the head for 4 hours on a low/medium heat.<br />
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Towards the end of the baking time, I mixed some honey, brown sugar with salt & pepper and removed the pan from the oven. Taking off the tin foil, I smeared the honey mix all over the head and returned it to the oven. I increased the heat a bit to make sure that we get a nice colour.<br />
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<tr><td class="tr-caption" style="text-align: center;">The head isn't burned, my camera seems to darken it</td></tr>
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The result was great. The meat was cooked through without being dry and tough. The meat of the cheeks was tender and juicy. Mr T loved that he could just pick away at the meat and served with mashed potato and delicious spiced red cabbage was a Sunday feast.<br />
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My next project might really be to re<br />
-cook Thomas Keller's recipe of Pig's Head roulade. But in the meantime, said Pig Farmer has challenged me to a pizza cook-off. So back to the kitchen, practicing my pizza skills....... Elkehttp://www.blogger.com/profile/14666290816074180279noreply@blogger.com0tag:blogger.com,1999:blog-6417788638934995279.post-41386738360205981132015-02-02T07:06:00.000-08:002015-02-02T07:06:08.499-08:00Foodie News - 2nd February 2015<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEizWApHr0ejGcozjeuxonTFm8Z-0mDuz5fTPzNT3tozPfeNTWg-epCZLysQosI8_F8g2Y4P5kwGGEHYzFeqF4R7vLEz_f3GBT1aBtna-BwfhO9aERm__bgmsJgDs9917cmryfkJiiAIz0dJ/s1600/Foodie+News+Logo.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEizWApHr0ejGcozjeuxonTFm8Z-0mDuz5fTPzNT3tozPfeNTWg-epCZLysQosI8_F8g2Y4P5kwGGEHYzFeqF4R7vLEz_f3GBT1aBtna-BwfhO9aERm__bgmsJgDs9917cmryfkJiiAIz0dJ/s1600/Foodie+News+Logo.jpg" height="397" width="400" /></a></div>
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<i><span style="color: #0c343d;"><span style="font-family: Verdana,sans-serif;">The latest foodie news for you</span></span></i></h3>
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<li><span style="color: #0b5394;"><a href="http://realbreadireland.org/" target="_blank">The Real Bread</a> campaign was launched last week by Declan Ryan of Arbutus Bread and Patrick Ryan of Firehouse Bakery amongst other artisan bakers. The purpose is to identify real bread, to educate, inform and promote
real bread and encourage more people to get back into baking.</span> </li>
</ul>
<span style="color: #0b5394;"></span><ul style="text-align: justify;">
<li><span style="color: #990000;">Denis Cotter of <a href="http://cafeparadiso.ie/" target="_blank">Cafe Paradiso</a> is said to be looking into venturing out to Dublin with a new concept that might even include fish & seafood. No definite details yet but watch this space for updates</span> </li>
</ul>
<span style="color: #990000;"></span><ul style="text-align: justify;">
<li><span style="color: #0b5394;"><a href="http://greenesrestaurant.com/restaurant/" target="_blank">Greenes Restaurant</a> is introducing their Supper Club. Members of this club will get access to special offers and menus. The idea behind the supper club is to highlight trends & new techniques in food. Bryan McCarthy is a very talented chef and I am sure, guests are in for a treat. You can sign up for the Supper Club <a href="http://greenesrestaurant.com/contact-us/sign-up-for-special-offers/" target="_blank">here</a> </span></li>
</ul>
<span style="color: #0b5394;"></span><ul style="text-align: justify;">
<li><span style="color: #990000;">Four young brave chefs have passed the first round of the <a href="https://www.finedininglovers.com/special/sanpellegrinoyoungchef2015/" target="_blank">San Pellegrino Young Chef </a>Competition. Mark Moriarty, a former Euro- Toques Ireland young chef of the year, now
working on a pop-up restaurant concept, The Culinary Counter. Sarunas
Godovan, a chef at Tankardstown House, Stephen Holland, sous chef at
Lough Erne Resort amd Maria Elena Martinez Otero, chef de partie at the
InterContinental, Dublin are the brave chefs who will have to face some challenges and tough judges to progress. Good luck to them</span> </li>
</ul>
<span style="color: #990000;"></span><ul style="text-align: justify;">
<li><span style="color: #0b5394;">Twin brothers David & Stephen Flynn of the <a href="http://www.thehappypear.ie/" target="_blank">Happy Pear</a> have been signed by Jamie Oliver to work on Jamie's YouTube Channel. I have met both brothers recently and their energy and love of food is contagious. They are both perfect for the Jamie Oliver brand. </span></li>
</ul>
<span style="color: #0b5394;"></span><ul style="text-align: justify;">
<li><span style="color: #990000;"><a href="http://www.quaycoop.com/" target="_blank">The Quay Coop Restaurant</a> in Sullivan's Quay in Cork has reopened again after a makeover. The new look is still based on the same calm feel of the historic rooms but has a fresh look to it now. The menu is also getting an overhaul and head chef Sabrina is delighted to put her own spin on things. </span></li>
</ul>
<span style="color: #990000;"></span><ul style="text-align: justify;">
<li><span style="color: #0b5394;"><a href="http://www.yelp.ie/events/dublin-dublin-food-porn" target="_blank">Yelp<span id="goog_309651108"></span><span id="goog_309651109"></span></a> has launched a campaign in Dublin for the month of February to find a Food Porn Star. Foodie fanatics are being asked to upload their 'food porn' to Yelp
throughout February. The best will be displayed in a gallery setting. So if you are in Dublin, make sure to upload your photos to Yelp. </span></li>
</ul>
<span style="color: #0b5394;">That's me for now :-) </span><br />
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<span style="color: #0b5394;">Elke </span>Elkehttp://www.blogger.com/profile/14666290816074180279noreply@blogger.com0tag:blogger.com,1999:blog-6417788638934995279.post-64189016593018836942014-12-17T11:49:00.001-08:002014-12-17T11:49:49.837-08:00Changing the Menu - or notChanging a menu of an existing restaurant can be a difficult task. The chef who has developed the menu, the manager and the customers - all have a stand and all are used to the existing one and might be uncomfortable with any changes. So, why would I suggest to change a menu then?<br />
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It all depends on how long the menu is in place, how it has evolved (or not) over time and if it still has a fresh feel to it. Restaurants are not only defined by the food served, decor or furniture. It is also defined by the customers & diners. If you are starting a new restaurant, you have free reign but if the restaurant has already a faithful followership, you need to be careful not to alienate these diners.<br />
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I am like most people - a creature of habit (in some restaurants I always order the same dishes) and I don't like drastic changes to my favourite restaurants. The old familiar is comfortable and soothing but can tend to be boring. Will it entice new diners to return, does it make diners to talk about the food in the restaurant to their friends and families? Will customers go out of their way to visit the restaurant?? I doubt it. It might be alright when I am passing to pop in for a quick bite to eat but would I consider a visit when I am planning a night out with friends and we are discussing where to go for a nice meal?<br />
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So, how does one go about it to introduce changes? Small steps, small changes at a time. I am working with a client at the moment and we were discussing changes in his restaurant and he was quite open when it came to implementing processes & guidelines to guarantee standards and consistency but we had a bit of a dead pass when it came to the menu. Dishes are rotated on a regular basis over several weeks that is should create the feel of a regular changing menu. This can work for quite some time but it can also prevent a menu to evolve with time & trends. <br />
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Working with the chef is key here. Bringing ideas to the table and getting input from the kitchen team is necessary to introduce small changes. My ideas might be great and innovative but do I really know the existing diners? My job is to suggest, plan and implement with the help of the entire team. I know food, trends and the general diner - the team knows the regular customers. Bringing both expertise together should result in a synergy that will bare fruit to amazing ideas. I am looking forward to seeing these changes happening and being part of it. Elkehttp://www.blogger.com/profile/14666290816074180279noreply@blogger.com0tag:blogger.com,1999:blog-6417788638934995279.post-39181194120029283902014-12-15T09:45:00.000-08:002014-12-15T10:10:52.507-08:00Gingerbread House - Santa's Home<table cellpadding="0" cellspacing="0" class="tr-caption-container" style="clear: right; float: right; margin-bottom: 1em; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjJPf92qvla22MvcUGesMdvlrdbjpp9A6Hi_1N-BvGsQTxUIxDFSaX7JGVfBvd69WRfXWE5OIx4Qtmp9-wOZT3k5gguDlbb7MIlImx6pU88uD_6HPJGWYnfPkmbVICHUHr5Xz7OupAIZwmW/s1600/P1010019.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjJPf92qvla22MvcUGesMdvlrdbjpp9A6Hi_1N-BvGsQTxUIxDFSaX7JGVfBvd69WRfXWE5OIx4Qtmp9-wOZT3k5gguDlbb7MIlImx6pU88uD_6HPJGWYnfPkmbVICHUHr5Xz7OupAIZwmW/s1600/P1010019.JPG" height="150" width="200" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">My Cutter Set - years old but perfect. </td></tr>
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A few years back I bought a cutter set for a gingerbread house as I always wanted to make my own little creation. Everytime I saw one at one of the many Christmas markets I went to in my life, I thought, I want to make that (it's a curse as I think that about a lot of things). Anyway, there I was with my set and no idea how to start. Gingerbread has a long tradition in Germany, especially at Christmas time where stalls at Christmas markets are bursting with hearts decorated beautifully with coloured icing and adored by beautiful sayings (most of the times, the hearts would have been made months beforehand and didn't taste that nice anymore but it was delicious if you got a fresh-ish one). </div>
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<tr><td class="tr-caption" style="text-align: center;">Adding the roof tiles carefully</td></tr>
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<div style="text-align: justify;">
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<div style="text-align: justify;">
My wise mum stated the obvious 'have you ever made gingerbread before?' - so I went off and tried all recipes out there until I found the one that not only tasted nice but also stood up to the task of becoming a house covered in icing. The recipe below has been tested over years and I have made many houses and have given classes in making your own gingerbread house and it worked everytime.</div>
<div style="text-align: justify;">
<br /></div>
<div style="text-align: justify;">
It is great to make with children (although you might not get a standing house) as they have fun putting all the sprinkles on (so much that you will still find them around Easter in your kitchen) and it's a great way of getting kids involved in baking and cake decoration. And if you are not confident to start with a house, try your hands on a gingerbread heart instead. </div>
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<span style="color: #660000;"><span style="font-family: "Comic Sans MS"; font-size: 10.0pt; mso-fareast-font-family: "Times New Roman";">600g plain flour</span></span></div>
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<span style="color: #660000;"><span style="font-family: "Comic Sans MS"; font-size: 10.0pt; mso-fareast-font-family: "Times New Roman";">2 tsp bicarbonate of soda</span></span></div>
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<span style="color: #660000;"><span style="font-family: "Comic Sans MS"; font-size: 10.0pt; mso-fareast-font-family: "Times New Roman";">4 tsp ground ginger</span></span></div>
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<span style="color: #660000;"><span style="font-family: "Comic Sans MS"; font-size: 10.0pt; mso-fareast-font-family: "Times New Roman";">Hardboil sweets (coloured) (optional) </span></span><br />
<span style="color: #660000;"><span style="font-family: "Comic Sans MS"; font-size: 10.0pt; mso-fareast-font-family: "Times New Roman";">Sparkles, sugar decorations, mini marshmallows etc. </span></span></div>
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<span style="color: #660000;"><b style="mso-bidi-font-weight: normal;"><span style="font-family: "Comic Sans MS"; font-size: 10.0pt; mso-fareast-font-family: "Times New Roman";">Royal
Icing</span></b></span></div>
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<span style="color: #660000;"><span style="font-family: "Comic Sans MS"; font-size: 10.0pt; mso-fareast-font-family: "Times New Roman";">3 egg whites</span></span></div>
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<span style="color: #660000;"><span style="font-family: "Comic Sans MS"; font-size: 10.0pt; mso-fareast-font-family: "Times New Roman";">450g icing sugar</span></span></div>
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<span style="color: #660000;"><span style="font-family: "Comic Sans MS"; font-size: 10.0pt; mso-fareast-font-family: "Times New Roman";">½ teaspoon cream of tartar</span></span></div>
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<span style="color: #660000;"><span style="font-family: "Comic Sans MS"; font-size: 10.0pt; mso-fareast-font-family: "Times New Roman";">½ teaspoon almond extract (optional)</span></span></div>
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<span style="color: #660000;"><span style="font-family: "Comic Sans MS"; font-size: 10.0pt; mso-fareast-font-family: "Times New Roman";">Cake board to fit the house on (use a larger size to create a garden etc)</span></span></div>
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<span style="color: #660000;"><span style="font-family: "Comic Sans MS"; font-size: 10.0pt; mso-fareast-font-family: "Times New Roman";">Heat oven to 200C/fan 180C/gas 6.
Melt the butter, sugar and syrup in a pan. Mix the flour, bicarbonate of soda
and ground ginger into a large bowl, then stir in the butter mixture to make a
stiff dough. If it won’t quite come together, add a tiny splash of water. </span></span></div>
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<span style="color: #660000;"><span style="font-family: "Comic Sans MS"; font-size: 10.0pt; mso-fareast-font-family: "Times New Roman";">Cut out a template (or buy cutters).
Put a sheet of baking paper on your work surface and roll about one quarter of
the dough to the thickness of about 0.5cm. Cut out one of the sections, and
then slide the gingerbread, still on its baking paper, onto a baking sheet. You can cut out doors & windows. To create a 'glass window' crush some of the coloured (make sure they are the clear type sweets) and place it in the cutout of the window. It will melt during the baking process and creates a beautiful glass effect. Repeat
with remaining dough, re-rolling the trimmings, until you have two sidewalls, a
front and back wall and two roof panels. Any leftover dough can be cut into
Christmas trees, if you like. </span><br /><span style="font-family: "Comic Sans MS"; font-size: 10.0pt; mso-fareast-font-family: "Times New Roman";"></span></span></div>
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<span style="color: #660000;"><span style="font-family: "Comic Sans MS"; font-size: 10.0pt; mso-fareast-font-family: "Times New Roman";">Bake all the sections for 12 mins or
until firm and just a little darker at the edges. Leave to cool for a few mins
to firm up, then trim around the templates again to give clean, sharp edges.
Leave to cool completely.</span></span></div>
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<span style="color: #660000;"><span style="font-family: "Comic Sans MS"; font-size: 10.0pt; mso-fareast-font-family: "Times New Roman";">I normally leave the gingerbread to dry overnight before I am starting to use it for building the house. </span></span></div>
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<span style="color: #660000;"><span style="font-family: "Comic Sans MS"; font-size: 10.0pt; mso-fareast-font-family: "Times New Roman";">When ready to start, prepare the royal icing. Beat all ingredients on high speed
for 10 minutes. The icing will be thick and glossy. This icing hardens quickly,
so leave the bowl covered with a damp cloth while working. <a href="https://www.blogger.com/null" name="1"></a></span></span></div>
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<span style="color: #660000;"><span style="font-family: "Comic Sans MS"; font-size: 10.0pt; mso-fareast-font-family: "Times New Roman";">It is easier to decorate the pieces before assembling the house, making sure that the roof tiles are not overloaded. Let your imagination run wild. </span></span></div>
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<table cellpadding="0" cellspacing="0" class="tr-caption-container" style="float: right; text-align: center;"><tbody>
<tr><td style="text-align: center;"><span style="color: #660000;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj14IAcmpBcDFliQvg2A5hTbbiSGyFwqgIkSb3moEcfXXEsPSVeoz2UCmnow__Ww500_g_E03nqyYrmM3nJwom5iQQS9lNDKTVFjYEY7BNSnLl0rXYhs9whUjNemZFu2MHEd1m5yuQoDfDS/s1600/P1010010.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj14IAcmpBcDFliQvg2A5hTbbiSGyFwqgIkSb3moEcfXXEsPSVeoz2UCmnow__Ww500_g_E03nqyYrmM3nJwom5iQQS9lNDKTVFjYEY7BNSnLl0rXYhs9whUjNemZFu2MHEd1m5yuQoDfDS/s1600/P1010010.jpg" height="320" width="240" /></a></span></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><span style="color: #660000;">Start with one wall piece and set it on icing</span></td></tr>
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<span style="color: #660000;"><span style="font-family: "Comic Sans MS"; font-size: 10.0pt; mso-fareast-font-family: "Times New Roman";">When the icing has dried on the gingerbread pieces, it is ready to be assembled. Start by spreading some of the icing on the cake board and gently press the first wall piece in it to stand up. Don't press too hard. Now, add the side wall to the first wall, again, pressing into the icing gently. Now, still while holding gently, pipe icing in the gap of the joining pieces. It should now stand on its own. Pressing it won't help, so let it be. If you think it is falling, pop something on the inside to hold it up. </span></span></div>
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<span style="color: #660000;"><span style="font-family: "Comic Sans MS"; font-size: 10.0pt; mso-fareast-font-family: "Times New Roman";">Continue with the other pieces until you have the foundation ready. Now comes the most frightening part, attaching the roof. Pipe a good measure of icing on the rim of the walls and attach the first roof tile, gently pressing it down. It should hold on its own - please don't press as you will move the tiles (trust me on this one). Wait until the icing sets before adding the last piece. </span></span></div>
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<span style="color: #660000;"><span style="font-family: "Comic Sans MS"; font-size: 10.0pt; mso-fareast-font-family: "Times New Roman";">In case you have used the hardboiled sweets and your door is wide enough, why not light a tea light and put it inside. The light from within will shine through the 'glass' windows. </span></span></div>
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<span style="font-family: "Comic Sans MS"; font-size: 10.0pt; mso-fareast-font-family: "Times New Roman";">Please send me your photos if you are making your own gingerbread house - love to hear from you </span></div>
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<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhw-ZKji5Eqj0A1ILmo-NtlYw83-4zIq6ZoSsb5BbyrTI-oja36mWd6Twp-bv9XA62EU0nelAZCqQdrLb_apMxpDVeuDW2cbOW2_v5wAlCwEzvkEWfYT_MJcYR2mnEM8wqPc04VyzXCBATN/s1600/IMG_0431.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhw-ZKji5Eqj0A1ILmo-NtlYw83-4zIq6ZoSsb5BbyrTI-oja36mWd6Twp-bv9XA62EU0nelAZCqQdrLb_apMxpDVeuDW2cbOW2_v5wAlCwEzvkEWfYT_MJcYR2mnEM8wqPc04VyzXCBATN/s1600/IMG_0431.JPG" height="240" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Creation at a class I gave in late November</td></tr>
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<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgCBaTJ0VYlLL266pWiCI4fIuhDy6aW6NAF3QPQsAmxdRZpk5ioA4pZoIT_h2S0FhJh2Axf2e2TBhaXGCPJMRn-l35_o-z6NQaADnI_1a1qvdilvhj2-FPV6recQCZdKwCgDYn3rc8TxZRk/s1600/IMG_0433.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgCBaTJ0VYlLL266pWiCI4fIuhDy6aW6NAF3QPQsAmxdRZpk5ioA4pZoIT_h2S0FhJh2Axf2e2TBhaXGCPJMRn-l35_o-z6NQaADnI_1a1qvdilvhj2-FPV6recQCZdKwCgDYn3rc8TxZRk/s1600/IMG_0433.JPG" height="240" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Creation at a class I gave in late November</td></tr>
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<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiOQeRocMFVUNs22rCONrk2XQHGMI_GrEnPAmz9laXCK5PG0SE9FJbn0pyOpV_RNG352sdGG2NMXHMMyoPZUXjkDzLbEu6t2mNiHD5l3qAx0etQ-QjIMn3ftK7719AEhL12krv6PN6yPXnA/s1600/IMG_3504.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiOQeRocMFVUNs22rCONrk2XQHGMI_GrEnPAmz9laXCK5PG0SE9FJbn0pyOpV_RNG352sdGG2NMXHMMyoPZUXjkDzLbEu6t2mNiHD5l3qAx0etQ-QjIMn3ftK7719AEhL12krv6PN6yPXnA/s1600/IMG_3504.jpg" height="320" width="240" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Pieces needed for a house with stained window effect</td></tr>
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<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhEe14Kxfy888YVriJaWARUFG_VjkduZDhsvA7Y53gbwKCSlc7dxD-7sLUu7_SyPw_yBxZZhxtFPVFBh8zLQrdCbIL_NiW6dJHYKiNNZOruEdG5qD8bsxbTzLfbmULBVeV0ReVx7MQO-XF2/s1600/P1010005.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhEe14Kxfy888YVriJaWARUFG_VjkduZDhsvA7Y53gbwKCSlc7dxD-7sLUu7_SyPw_yBxZZhxtFPVFBh8zLQrdCbIL_NiW6dJHYKiNNZOruEdG5qD8bsxbTzLfbmULBVeV0ReVx7MQO-XF2/s1600/P1010005.JPG" height="240" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Have everything ready to go</td></tr>
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<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgxrVW2BZ7bsrNqDQwa_RNcT-Rh5D4xCQTqH7HjP0FLLfIQIgSUD8nrf2Lx4VtUls04dg6-aVHbGcV9mm3r-ZCf31xodf_kT0GwHn-5tsae4pqsL-bh5YKcg8bwfBFdAALPMz_vnxU7ggCB/s1600/P1010008.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgxrVW2BZ7bsrNqDQwa_RNcT-Rh5D4xCQTqH7HjP0FLLfIQIgSUD8nrf2Lx4VtUls04dg6-aVHbGcV9mm3r-ZCf31xodf_kT0GwHn-5tsae4pqsL-bh5YKcg8bwfBFdAALPMz_vnxU7ggCB/s1600/P1010008.JPG" height="240" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Using an adapter helps if you like to use different nozzles for piping</td></tr>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjjMKmXTS6gkPnSH7MuOOCIfVOVZCco2Gvfe6KTxVzKJ48XTfefpJSe2h6hcEakOCFacTQIwVVfLyr-UxoIK42JtFoyKi8v4ibqFscbwSMQKOsOma5J3GxHfmzO5kg2TVpfxzP96LgWlNST/s1600/P1010011.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjjMKmXTS6gkPnSH7MuOOCIfVOVZCco2Gvfe6KTxVzKJ48XTfefpJSe2h6hcEakOCFacTQIwVVfLyr-UxoIK42JtFoyKi8v4ibqFscbwSMQKOsOma5J3GxHfmzO5kg2TVpfxzP96LgWlNST/s1600/P1010011.JPG" height="240" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Add the second wall </td></tr>
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<tr><td class="tr-caption" style="text-align: center;">Pipe icing into the cap to join the 2 pieces</td></tr>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjihDntn3Lg-ZloDx8x7km3dMgUuqT32EOTw5CN_dAvJ8ZclcULLS4a5cmXUE1MBaSi9pjZdletzFwzNTQZwpQTlXsQ2DTTMjMqjBquTTD2acLu0-rfGXF66rIHOYE0SheNX3O36wV9Wahx/s1600/P1010016.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjihDntn3Lg-ZloDx8x7km3dMgUuqT32EOTw5CN_dAvJ8ZclcULLS4a5cmXUE1MBaSi9pjZdletzFwzNTQZwpQTlXsQ2DTTMjMqjBquTTD2acLu0-rfGXF66rIHOYE0SheNX3O36wV9Wahx/s1600/P1010016.JPG" height="240" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Adding finishing touches</td></tr>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhDB-FqaQb00ZSyWiwxNbFmreQme83PaI6hOfGeNBdj2Pb1oUGudeuOWPGTHmwDKVXNw022TdlfXIehuWj0-spkSus6qjU457HVVqa1n5J_kmwckK_EwiklOxWllVUbd8mJsjLagWeczitO/s1600/P1010017.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhDB-FqaQb00ZSyWiwxNbFmreQme83PaI6hOfGeNBdj2Pb1oUGudeuOWPGTHmwDKVXNw022TdlfXIehuWj0-spkSus6qjU457HVVqa1n5J_kmwckK_EwiklOxWllVUbd8mJsjLagWeczitO/s1600/P1010017.JPG" height="240" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Use different sprinkles and decorations</td></tr>
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Elkehttp://www.blogger.com/profile/14666290816074180279noreply@blogger.com0tag:blogger.com,1999:blog-6417788638934995279.post-43677277391315706782014-12-08T07:43:00.000-08:002014-12-08T07:43:09.974-08:00Looking in from the outside You might not know but I am consulting on a few local restaurant and food businesses and it is great fun, meeting all these amazing people who are dedicated and hard working and have a passion for what they do.<br />
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I am currently working with a local business that is kind of an institution - I am going here for years and love the laid back atmosphere, the feel that time just stops here and that I am not hurried out to make space for the next guest. The menu rotates regularly with favorites being always on the menu. So if you came regularly, you would know the menu and when what special would be on. Nothing wrong with that but the time has come to adapt to the changing dining market.<br />
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEio7sCoGLGaLGnMn3oqMbu39L61hjTuz8_dbIyBBqXJrHU-1l6s7cO7m2ztsFcjzWXfa7LN_kGayncBEz0-5qWdEVGkGil_rTAKZutKmKqUjKVuVuPilO9vOaz8d7NVaT7cJ4skE2qGWr-T/s1600/7K0A0597.JPG" imageanchor="1" style="clear: right; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEio7sCoGLGaLGnMn3oqMbu39L61hjTuz8_dbIyBBqXJrHU-1l6s7cO7m2ztsFcjzWXfa7LN_kGayncBEz0-5qWdEVGkGil_rTAKZutKmKqUjKVuVuPilO9vOaz8d7NVaT7cJ4skE2qGWr-T/s1600/7K0A0597.JPG" height="213" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Teamwork is essential for success</td></tr>
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<br />And this is where the challenge for me and the team lays. You still want the feel of the place to stay the same, want to keep existing diners but need to attract new ones. Food trends need to be considered and of course special dietary requirements need to be transformed into tasty dishes. And all that while a hard working team is unsure if they will like the changes and how guests will react.<br />
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What I have to keep in mind is that everyone has a comfort zone and it is not easy to penetrate this zone (I know just too well as I have my own comfort zone and protect it when endangered). Tact and diplomacy is the key here. Trying to convert skeptics into believers - the chef who has worked hard on the menu, the restaurant manager who is worried on being left out and the staff who work hard behind the scenes - is the key to create a team that works towards a common goal.<br />
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I am the person who is coming in from the outside looking in - I have a clear view as I am not manipulated by processes, history or worries - but do I know the place? No - not as well as the staff who work here for years, who have seen transformations before, who have built up relationships with diners and who have given their time and expertise. So do they need me?? Yes, they do - to show them different ways to achieve the common goal, to bring expertise that is not bound on processes, history and worries. But I need to keep in mind that I can't do it alone. I need this team behind me to achieve with them the changes needed to bring this amazing place into new territory.<br />
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So my job starts with listening - to their processes, history and worries and learning from their experience. This is what I am doing at the moment while doing research into food trends and customer profiling.<br />
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I really love this job - watch this space for updates in the coming weeks on how we implementing changes.<br />
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<br />Elkehttp://www.blogger.com/profile/14666290816074180279noreply@blogger.com0tag:blogger.com,1999:blog-6417788638934995279.post-34741060966566730252014-12-08T07:13:00.000-08:002014-12-08T07:13:44.912-08:00Mincemeat FlapjacksHampers are a great gift for foodies - you get all the wonderful goodies (at least if someone took care creating the hamper) that you wouldn't normally buy. And since it is Christmas, a jar of mincemeat surely will be part of the hamper. If you are like me, you will be tired of mince pies by mid December, so here is a lovely alternative to mince pies for using a jar of mincemeat (it is also worth making your own, so much better than the shop bought unless you get an artisan one). Flapjacks last about 2 weeks in an airtight container and are therefore wonderful gifts to either add to (you might have guessed it) a hamper or simply a little token when you are invited for a dinner party. By the way, if you are still looking for an awesome hamper, check out <a href="http://www.flemingsrestaurant.ie/?q=christmas" target="_blank">Flemings Restaurant</a>, <a href="http://longuevillehouse.ie/shop-online/" target="_blank">Longueville House</a>, <a href="http://www.nash19.com/xmas.html" target="_blank">Nash 19 </a>and <a href="http://bradleysofflicence.ie/" target="_blank">Bradley's Off License</a> as well as <a href="http://www.urru.ie/" target="_blank">Urru in Bandon</a>.<br />
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I am using here my own mincemeat that I make every year and I think it is awesome (obviously) and I haven't bought a jar (the last one I bought was simply yuk). If your mincemeat seems a bit chunky, mince it down more, maybe adding a tbsp of Cointreau (or orange juice if children will eat it) - very tasty and it will go further. It took Mr T only 2 days to finish the whole batch of flapjacks - yes, they are that good.<br />
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEje3bpol1J5rQ61V8AahKBStcc1JpQ2Eq3kVScA0yLr9YoHCJsGMmnnbNrVvUmrLerZeTR0sONJxTEoHeDNyabcWL6VsMycxmhTcMJzEmIbbLjKI5ptS2aibTBEVfCy83fgsDvw92sYPJzf/s1600/IMG_3343.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEje3bpol1J5rQ61V8AahKBStcc1JpQ2Eq3kVScA0yLr9YoHCJsGMmnnbNrVvUmrLerZeTR0sONJxTEoHeDNyabcWL6VsMycxmhTcMJzEmIbbLjKI5ptS2aibTBEVfCy83fgsDvw92sYPJzf/s1600/IMG_3343.jpg" height="320" width="240" /></a><br />
<span style="font-size: large;"><span style="color: #660000;"><i><b>Mincemeat Flapjacks</b></i></span></span><br />
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<ul>
<li>400g porridge oats (I use normal ones, but try a mix of jumbo and normal oats)</li>
<li>100g almond slivers</li>
<li>150g butter</li>
<li>3 tbsp honey (or golden syrup)</li>
<li>2 tbsp vegetable oil</li>
<li>400g mincemeat</li>
</ul>
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Pre-heat the oven to 180C<br />
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Grease and line a 20 x 20cm square tin.<br />
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Mix the oats and almonds together in a bowl. Melt the butter, honey (or golden syrup) and oil in a pan over a medium heat. Pour onto the oats mix and stir until well combined.<br />
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Press half the mix into the tin, using the back of a spoon to press it down firmly. Spread the mincemeat over the mix and top with the rest of the oat mix, again pressing down firmly with the back of the spoon. Bake in the oven for about 20 mins until golden brown.<br />
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Using a knife, mark squares and leave to cool for about 30 mins before cutting it into the marked squares.<br />
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You could also add shredded coconut, sesame seeds and other dried fruit like blueberries to the oat mix.<br />
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Enjoy xx<br />
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<br />Elkehttp://www.blogger.com/profile/14666290816074180279noreply@blogger.com0tag:blogger.com,1999:blog-6417788638934995279.post-66042285003438022642014-12-08T05:29:00.003-08:002014-12-08T05:45:08.646-08:00Christmas Party Time <div class="separator" style="clear: both; text-align: center;">
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In case you haven't planned your Christmas party yet, or think why bother; here are some ideas on what you could still do without much hassle.<br />
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj2Bvqj77TmcLQeBRG41WfkrRTxswTYX9Ox4VuEOXkOIbg8RH7FLPQlNmfLEZAaQ6T6-B8TyFuV0QtVo3QR0pckMkvM7vzQTZFn01mMMnKiQIosQ-u2klKYNDI1bL7viylse9KrmrYPXk1Y/s1600/Christmas+Flyer+v.1-1.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj2Bvqj77TmcLQeBRG41WfkrRTxswTYX9Ox4VuEOXkOIbg8RH7FLPQlNmfLEZAaQ6T6-B8TyFuV0QtVo3QR0pckMkvM7vzQTZFn01mMMnKiQIosQ-u2klKYNDI1bL7viylse9KrmrYPXk1Y/s1600/Christmas+Flyer+v.1-1.jpg" height="320" width="150" /></a><br />
<a href="http://flemingsrestaurant.ie/?q=christmas" target="_blank">Flemings Restaurant</a><br />
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Michael & Eileen love Christmas and it comes through in every detail. From the handpicked decorations to the amazing food, in Flemings you are made feel part of the family at Christmas dinner (without the washing up). The quality of the food is outstanding (try the venison, to die for) and lovingly prepared by Michael and his right hand man, David. The Georgian dining room is lit by candle light and open fires. The service is immaculate and personal without being invasive. The wine list is an important part of the meal and the staff is properly trained to give the best advice. One of my favourite restaurants in Cork.<br />
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Throughout December, Flemings is running a special offer Monday - Wednesday, 3 courses for €39<br />
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<a href="http://ballinacurra.com/" target="_blank">Ballinacurra House</a><br />
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There is a reason, Ballinacurra House won best Wedding Venue a few times. It is an amazing place run by the most amazing couple Lisa and Des who love nothing more than entertaining. The house can only be booked fully but don't let that put you off. Talk to them and see what they can do for you and your guests. I can promise you that you will leave with a stupid grin on your face. The food is just as outstanding as the house itself with head chef David Rice transforming ingredients into a feast par excellence.<br />
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<a href="http://www.longuevillehouse.ie/events/christmas-party-nights-05th-and-12th-december-2014/" target="_blank">Longueville House</a><br />
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Part of the Blue Book collection, Longueville House will transport you to times gone by. Leave the hectic rat race outside and join them on their Christmas Party Night on Friday, 12th December. Drink reception, open fire, roasted meats in the drawing room, 3 course dinner and music will show you the true spirit of Christmas. If you can't make it this Friday, book your party on another night as William and Aisling will welcome you with open arms. And when there, make sure to try the award winning Apple Brandy - simply delicious.<br />
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<a href="http://kinsalegourmetacademy.com/" target="_blank">Kinsale Gourmet Academy</a><br />
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhBrqvZyJmaSc7YhmcW1poEtKWzE7CG_D6q8yoasDaMl5GUKeinKkhoM3t3oAxDEmafXHOxXJutxVydhE847oB4By09-1TgEuRb12AJLZ7Txrd-qaMDMHf0cLsizhyphenhyphen3BrXKFTR06f_KKjj6/s1600/images.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhBrqvZyJmaSc7YhmcW1poEtKWzE7CG_D6q8yoasDaMl5GUKeinKkhoM3t3oAxDEmafXHOxXJutxVydhE847oB4By09-1TgEuRb12AJLZ7Txrd-qaMDMHf0cLsizhyphenhyphen3BrXKFTR06f_KKjj6/s1600/images.jpg" /></a><br />
When was the last time you did something for the first time? Learn from one of the best in the business. Get your friends together and get hands on classes with Michelin trained chef David Rice. These classes are real hands on affairs and fun is guaranteed. After all the hard work you will sit at the large dining table and enjoy the fruit of your labour. Located at Ballinacurra House, this purpose build cookery school has several work stations to accommodate up to 16 people comfortably (you could squeeze more in) <br />
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<a href="http://cookshop.ie/shop/153-cookery-school" target="_blank">Brennan's Cookery School</a><br />
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Want to learn to make your own gingerbread house? Decorate your own Christmas cake? Then head to Brennan's. They offer customized evenings for groups of 12 min. Located in the city centre of Cork, it's a perfect place for learning something new before you are heading out for a drink afterwards in one of the many pubs & restaurants.<br />
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<a href="https://www.facebook.com/ThePastryFork" target="_blank">Private Afternoon Tea Party</a><br />
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The Pastry Fork is run by Mags Curtin, one amazing baker and wonderful person. She will set the party up for you with her vintage collection of china, spoons and plates filled with wonderful creations of beautiful cakes, slices and cookies. And the best...... she takes the dirty dishes with her.<br />
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If you still don't know what to do, email me and I can organise something for you that will be different. Email me on elke@biasasta.ie for details<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiRU2GAZKA7_13-Y2ZiMN6c_6S1eTVtCuU1ZMw4wlC_3JWXwIKYnTYtWzNs9vemGDwdkHJ3wydbpomoqwJfu3gJEBhVS3cHv64LEVm_W7rJiyFHI2p1TvglRisviADshu6sITFzCL0ig0pD/s1600/christmas-decorations-free.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiRU2GAZKA7_13-Y2ZiMN6c_6S1eTVtCuU1ZMw4wlC_3JWXwIKYnTYtWzNs9vemGDwdkHJ3wydbpomoqwJfu3gJEBhVS3cHv64LEVm_W7rJiyFHI2p1TvglRisviADshu6sITFzCL0ig0pD/s1600/christmas-decorations-free.jpg" height="236" width="640" /></a>Elkehttp://www.blogger.com/profile/14666290816074180279noreply@blogger.com0tag:blogger.com,1999:blog-6417788638934995279.post-58012688979812665672014-12-07T08:31:00.000-08:002014-12-07T08:31:01.372-08:00Mini Banana Cakes<div style="text-align: justify;">
The other day, my friend Sally asked me to bake some cakes for her cake sale at a local church. Of course I obliged. She was quite persuasive as she got loads of cakes, biscuits and cookies to sell for her pop up stall. One creation I liked were mini banana cakes by her Italian friend. They were topped with lovely caramel. We were busy so I couldn't ask her for the recipe of these small delights. </div>
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So today, I saw the sorry look of my bananas in the fruit bowl and thought I give it a try - so here is my version of mini banana cakes, just that I iced them with simple white icing rather than making a caramel (call me lazy if you like). These little cakes are perfect for an afternoon tea (it's so in at the moment - check out The Pastry Fork for private tea parties) or for in between when you fancy something sweet. They are easy to make and last about 3 days (since we are using fresh banana, they won't last very long). The ginger gives the cakes a bit of a lift and warmth, perfect for the time of year. You will need a mini bundt tin/mold for these cakes. If you don't have one, you can use normal muffin tins (you should get 12 out of the mix).</div>
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Makes about 16 mini cakes</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiKeUPjVOVgdQwgM-JP6JKlXeRqCupqdj__tt-XXajip0lvJk9r1pF1Q_YVSSa-ieKzjrYwbM43yIkVSVRLRYTqTv7tiqlAY5WfgcYYlo8D787hD8tAD2at4-YN7mARtYHww4TKUSlHvwvn/s1600/IMG_3574.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiKeUPjVOVgdQwgM-JP6JKlXeRqCupqdj__tt-XXajip0lvJk9r1pF1Q_YVSSa-ieKzjrYwbM43yIkVSVRLRYTqTv7tiqlAY5WfgcYYlo8D787hD8tAD2at4-YN7mARtYHww4TKUSlHvwvn/s1600/IMG_3574.jpg" height="320" width="240" /></a><span style="color: #660000;"><i><b>Mini Banana Cakes</b></i></span></div>
<ul>
<li>300g plain flour</li>
<li>3 tsp baking powder</li>
<li>1 tsp ground ginger</li>
<li>115g soft light brown sugar</li>
<li>60g butter</li>
<li>2 tbsp honey</li>
<li>125ml milk</li>
<li>2 eggs</li>
<li>2 medium bananas, mashed</li>
</ul>
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<li>oil/butter for greasing the cake tins</li>
</ul>
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<li>150g icing sugar</li>
<li>warm water</li>
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Pre-heat the oven to 180C and brush the tin with melted butter or vegetable oil. </div>
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Sieve the flour with the baking powder, brown sugar and ground ginger into a bowl. In a pan melt the butter and honey. Measure the milk into a jug and mix with the eggs. Combine everything with a wooden spoon, adding the mashed bananas, making sure that all flour is combined but not overworked. </div>
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Spoon the mixture in the prepared tin, not overfilling the cavities (just below the rim). Bake for about 20 mins (check with a needle, if it comes out clean it is done, otherwise return to oven for a further few minutes). </div>
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Cool on a wired rack until cool. In the meantime, put the icing sugar into a bowl and add enough warm water to make the icing smooth and pourable (careful here as too much water will result in a skinny icing, so add little by little). Spoon over the cooled cakes and enjoy x </div>
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Elkehttp://www.blogger.com/profile/14666290816074180279noreply@blogger.com0tag:blogger.com,1999:blog-6417788638934995279.post-84167545849968403892014-11-18T05:51:00.001-08:002014-12-14T07:47:34.126-08:00Cook like Ross Lewis<div style="text-align: center;">
<span style="font-size: small;"><span style="font-family: Verdana,sans-serif;">Christmas Time is the time of year where more cookery books are sold than the rest of the year (that's one reason, we get so many new publications at this time of year). And I have to admit - I have a list as long as my elbow on books I REALLY need (but that is for another post). </span></span></div>
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<span style="font-size: small;"><span style="font-family: Verdana,sans-serif;">One of the last books I bought, was <a href="http://www.chapteronerestaurant.com/" target="_blank">Ross Lewis' Chapter One</a>. It's a beautiful book, celebrating not only the years of success in Chapter One but also the producers, people who gave him inspiration and his amazing team. It is a book that is easy to read with lovely anecdotes and gorgeous photos. </span></span></div>
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<span style="font-size: small;"><span style="font-family: Verdana,sans-serif;">The recipes are long and labour intense and one might leave the book on the coffee table and just dreams of re-creating the dishes in the book. </span></span></div>
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<span style="font-size: small;"><span style="font-family: Verdana,sans-serif;">Now, here is your chance to learn how to re-create the recipes in their full glory. Let me introduce you to the Master the Star @ Kinsale Gourmet Academy. Under the gentle guidance of David Rice of <a href="http://kinsalegourmetacademy.com/" target="_blank">Kinsale Gourmet Academy</a>, students will be divided into groups and cook a course each from the Chapter One Cookbook. David has worked with Ross Lewis, Gordon Ramsay and Jamie Oliver. All dishes in the book have been prepared by David while working in Chapter One - so no one (apart from Ross Lewis himself) is better suited to teach the techniques, tricks and tips. </span></span></div>
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<span style="font-size: small;"><span style="font-family: Verdana,sans-serif;">David will assist in the preparations, will give tips on how to re-create components of each dish, explains the different techniques and ingredients.</span></span></div>
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<span style="font-size: small;"><span style="font-family: Verdana,sans-serif;">After cooking has finished, the students will sit together and enjoy the 'fruit' of their labour. </span></span></div>
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<span style="font-size: small;"><span style="font-family: Verdana,sans-serif;">This class is a unique opportunity to learn from one of Ireland's best chefs and to become confident to cook on the highest level. So, join us on Saturday, 1st February from 10am - 4pm. </span></span></div>
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<span style="font-size: small;"><span style="font-family: Verdana,sans-serif;">It is a perfect Christmas gift for the foodie in your life. Tickets for this class go for €145 and include all recipes and ingredients for the class. </span></span></div>
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<span style="font-size: small;"><span style="font-family: Verdana,sans-serif;">Bookings can be done via 087/3168855 </span></span></div>
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<br />Elkehttp://www.blogger.com/profile/14666290816074180279noreply@blogger.com0tag:blogger.com,1999:blog-6417788638934995279.post-9519510424734495982014-11-13T04:20:00.000-08:002014-11-13T04:20:09.393-08:00Delicous Food in Maryborough - Believe me<div style="text-align: justify;">
It is not very often that I am writing a restaurant review and even less often that I am reviewing a hotel restaurant. But I came across this amazing gem when I was invited to a 'foodie' evening in the <a href="http://www.maryborough.com/" target="_blank">Maryborough Hotel</a> organised by <a href="http://www.theaa.ie/AA/Hotel-and-bed-and-breakfast.aspx" target="_blank">AA</a>.</div>
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I have to admit, I didn't expect much but since Avril Allshire Howe of Rosscarbery came as well, I thought it was a great way of catching up with this amazing food producer (and boy, did we catch up, talking til way after midnight).</div>
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But let's talk about the food - as I mentioned, my expectations weren't very high but I was extremely surprised. The photos don't do the food justice (plates were black and it was dark) - so you will have to trust my words. I missed the first course as traffic was terrible but it was Pan Fried Scallop, Cumin Roasted Pork Belly with Cauliflower Puree (feedback from others was fantastic). Then came:</div>
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<b>Seared Pigeon, Golden Beetroot, Orange Veloute - gamey, fresh, perfect autumn/winter dish</b></div>
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Didn't take photo (was just arriving)</div>
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<b>Salmon Mi Cuit, Whiskey & Soya Lacquer, Herb Créme Fraiche - the best salmon I have eaten EVER</b></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEifys5EGBvjRFhO3OzJFndIqaFmHp82nO2NEgV6IR5xmy7rlF949GPo7Jkeb7sSGPRwgx3ndMd5R1JrdPE6CdvGvbMcewKrNbmMkijxeygsyLtmBYYm44Igz8toIvrPg_crcQJNJC9Zx7Pg/s1600/IMG_3354.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEifys5EGBvjRFhO3OzJFndIqaFmHp82nO2NEgV6IR5xmy7rlF949GPo7Jkeb7sSGPRwgx3ndMd5R1JrdPE6CdvGvbMcewKrNbmMkijxeygsyLtmBYYm44Igz8toIvrPg_crcQJNJC9Zx7Pg/s1600/IMG_3354.JPG" height="240" width="320" /></a></div>
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<b>Potato Espuma, Crispy Potato Skins & House Pancetta - Rich, warming, creative, simply wonderful</b></div>
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Forgot to take a photo (ups) </div>
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<b>Seared Venison Loin, Braised Haunch, Swede Puree, Cassis Jus - PERFECTION</b></div>
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<b>Pork Fillet, Apricot & chestnut stuffing, Butternut Squash, Sage Crisp - Beautiful cooking, perfect balance of flavours, </b></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi5yy3yDED39cbZmobBg_UyiQOo6b-vbvWknIjutDCRsKzyTkek2rJR_4KRFXtTJN4FUChMw17un-ObA8Klz8eDE5YzN3OnqqD74H8D6DDLd84PmYml2Db5E0eQF3i_me9QgJkbt1rkRULp/s1600/IMG_3359.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi5yy3yDED39cbZmobBg_UyiQOo6b-vbvWknIjutDCRsKzyTkek2rJR_4KRFXtTJN4FUChMw17un-ObA8Klz8eDE5YzN3OnqqD74H8D6DDLd84PmYml2Db5E0eQF3i_me9QgJkbt1rkRULp/s1600/IMG_3359.JPG" height="240" width="320" /></a></div>
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<b>Roasted Monkfish, Parma Ham, Mussel Infusion - a simple description of a beautiful dish - a taste of the sea with a bit of earthiness </b></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgN032PmfYjfhWQTXAQClIRQO_a4AGwCJyOzYPJVLXOgCVj-s3q2T5DFrkyCVHOu1La3GL-AbhvUyes40gFICNKC3Xb2APGFb8l4bb0RGDKLJ1RslLjXK40QIFyh8mVJlfPLgHerA4gIC0-/s1600/IMG_3360.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgN032PmfYjfhWQTXAQClIRQO_a4AGwCJyOzYPJVLXOgCVj-s3q2T5DFrkyCVHOu1La3GL-AbhvUyes40gFICNKC3Xb2APGFb8l4bb0RGDKLJ1RslLjXK40QIFyh8mVJlfPLgHerA4gIC0-/s1600/IMG_3360.JPG" height="240" width="320" /></a></div>
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<b>Chargrilled Vegetables, Cumin Yoghurt, Halloumi - a different take on Halloumi</b></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgwPF-ldUdLWvtU5oOYcdWZDbusz0oZH73t974MWI_CofMSXUy1m33KSirWtEY6iWQseKePEiLJA4P1twb1082zZN57pzY4yrMvMyr6cv-m5xAT8rPzTcGwONxPQFrhVxZWtMlTE2nMIzLI/s1600/IMG_3361.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgwPF-ldUdLWvtU5oOYcdWZDbusz0oZH73t974MWI_CofMSXUy1m33KSirWtEY6iWQseKePEiLJA4P1twb1082zZN57pzY4yrMvMyr6cv-m5xAT8rPzTcGwONxPQFrhVxZWtMlTE2nMIzLI/s1600/IMG_3361.JPG" height="240" width="320" /></a></div>
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<b>Earl Grey Tea Créme Brulee, Cinnamon Crips & Flora Tea - Subtle flavours, excellent execution, beautiful tea</b></div>
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<b>Mulled Wine & Pear Trifle - AMAZING</b></div>
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<b>Gingerbread & Lemon Curd Cup with Hazelnut Meringue Cap - curd was too sweet for me but perfect for a sweet tooth</b></div>
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<b>Chocolate Taster Plate - Dark Chocolate Mousse in a chocolate case, white chocolate & Whiskey parfait (next to the trifle my favourite dessert)</b></div>
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Just writing the dishes down, makes me want more. It was a balanced menu, created by chefs who care. Perfect execution and presentation (apart from the black plates) - I will be back for more.<br />
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Service was exceptional - waiters/waitresses are well trained and attentive without invading your space. Head Chef Brendan Brosnan and General Manager Justin McCarthy have a winning formula and I am looking forward to many visits in the future.<br />
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Elkehttp://www.blogger.com/profile/14666290816074180279noreply@blogger.com0tag:blogger.com,1999:blog-6417788638934995279.post-10482439086474106742014-09-01T12:09:00.000-07:002014-09-01T12:09:07.248-07:00The Friday Club<div style="text-align: center;">
<span style="font-family: Verdana,sans-serif;">Finishing work on a Friday afternoon - what a great feeling. Celebrate it with The Friday Club at Brennan's Cookery School, Oliver Plunkett Street, Cork City.</span></div>
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<span style="font-family: Verdana,sans-serif;"> Not a cookery class as you know it but a relaxed Friday Afternoon celebration with a glass of wine and some tapas style food to get you in the mood for the weekend. </span></div>
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<span style="font-family: Verdana,sans-serif;">Meet your friends, relax before heading home or simply have fun. While you are sipping on a well deserved glass of wine or non-alcoholic drink, tapas and fingerfood will be prepared in front of you and all that is asked of you is to enjoy the Friday Afternoon Feeling. </span></div>
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<span style="font-family: Verdana,sans-serif;">€20 per person and includes Drink on arrival, food and recipes. For bookings please call 021/427 82 83 </span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjVYzIZO7jZlUsqMASumF6C43WQS_7bKzU_BU0RpFhdSe9ZDlDtgXnsoa4D2yMtb-DFHZqrNlO_iALz3_-4si7EtBXSdk46InIUEBxjcYOtDq9CdAAWwhhR-0TTYNtVbHzVztl0MlJ7AZJG/s1600/Screen+Shot+2014-09-01+at+20.00.59.png" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjVYzIZO7jZlUsqMASumF6C43WQS_7bKzU_BU0RpFhdSe9ZDlDtgXnsoa4D2yMtb-DFHZqrNlO_iALz3_-4si7EtBXSdk46InIUEBxjcYOtDq9CdAAWwhhR-0TTYNtVbHzVztl0MlJ7AZJG/s1600/Screen+Shot+2014-09-01+at+20.00.59.png" height="414" width="640" /></a></div>
<br />Elkehttp://www.blogger.com/profile/14666290816074180279noreply@blogger.com1tag:blogger.com,1999:blog-6417788638934995279.post-16298090047541221132014-09-01T11:02:00.003-07:002014-09-01T11:02:43.109-07:00Dine with the Chef<div style="text-align: center;">
<span style="font-family: Verdana,sans-serif;"><span style="font-size: small;">Cork has some amazing chefs and I am delighted that some of them have been willing to share their recipes and tricks of the trade with us. I have organised a series of cookery demonstration in <a href="http://cookshop.ie/shop/" target="_blank">Brennan's Cookery School</a> starting 17th September 2014, 6:30pm. </span></span></div>
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<span style="font-family: Verdana,sans-serif;"><span style="font-size: small;">Over 7 weeks, we will see 7 of Cork's best chefs showing you how to create restaurant dishes at home. Tips, tricks and stories behind the food - our chefs have tales & talent. </span></span></div>
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<span style="font-family: Verdana,sans-serif;"><span style="font-size: small;">The series kicks off with Yoann Avignon from L'Atitude 51. He will share with us his French Country cooking - French cuisine is so much more than Fois Gras and Snails. Open your mind and enjoy wonderful food. </span></span></div>
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<span style="font-family: Verdana,sans-serif;"><span style="font-size: small;">Each evening is €40 each, discount for multiple bookings available. </span></span></div>
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<span style="font-family: Verdana,sans-serif;"><span style="font-size: small;">For bookings, please call 021/427 82 83. </span></span></div>
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<br />Elkehttp://www.blogger.com/profile/14666290816074180279noreply@blogger.com1tag:blogger.com,1999:blog-6417788638934995279.post-91192643943901549462014-08-27T03:43:00.000-07:002014-08-27T03:43:51.857-07:00Food Centre of Excellent in Cork City<span style="font-size: small;"><span style="font-family: "Helvetica Neue",Arial,Helvetica,sans-serif;">I wrote to Minister Simon Coveney today. Yes, I did. If it will reach him is another question but I wrote down my thoughts on the plans of installing a food centre in Cork City. This is all based on an article in the <a href="http://www.eveningecho.ie/2014/08/26/national-food-hub-plan-real-capitol/" target="_blank">Evening Echo</a> which kind of outlined the plans from Cork City Council. I have read similar articles about the development over the last year with more or less the same content. No specific plans and decisions but a lot of 'maybes', 'we could' and 'under consideration'. </span></span><br />
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<span style="font-size: small;"><span style="font-family: "Helvetica Neue",Arial,Helvetica,sans-serif;">We are talking about the old Capitol premises in Grand Parade close to the English Market. Do I believe we need a food centre? Hell yes, I think we do. But it needs to be thought through. Don't make it another copy of some other European or American idea. Be inventive, be the first and show the way. </span></span><br />
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<span style="font-size: small;"><span style="font-family: "Helvetica Neue",Arial,Helvetica,sans-serif;">Cork, City & County, has a rich heritage in food production and is thriving through recession. And it could grow if it is made approachable and accessible. We don't need to have another shopping centre and the English Market covers the food mall idea pretty well. Here are my ideas on what Cork City and County really need and these ideas are based on my experience working with starting food producers and helping them through the struggle in getting their product to the market:</span></span><br />
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<li class="MsoNormal" style="text-align: justify;"><span style="font-size: small;"><span style="font-family: "Helvetica Neue",Arial,Helvetica,sans-serif;"><span><span style="color: #134f5c;">Incubation
spaces that is affordable for starting food producers. It is essential to have space where producers can produce and store their products before getting it to the market. Appoint a mentor to help novice with advise and expertise. </span></span></span></span></li>
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<li><span style="font-size: small;"><span style="font-family: "Helvetica Neue",Arial,Helvetica,sans-serif;"><span><span style="color: #134f5c;"> </span></span></span></span><span style="font-size: small;"><span style="font-family: "Helvetica Neue",Arial,Helvetica,sans-serif;"><span><span style="color: #741b47;">Retail
Space for starting food producers, maybe even regular events to introduce
new food products to the public. It is hard to get your product to market. A shop area where customers can go and see what is new and try it. Buyers from supermarkets and deli shops could call in to consider placement on their shelves. </span></span></span></span></li>
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<li class="MsoNormal" style="text-align: justify;"><span style="font-size: small;"><span style="font-family: "Helvetica Neue",Arial,Helvetica,sans-serif;"><span><span style="color: #134f5c;">Training
Centre to help budding food producer and chefs to learn the trade like
HACCP etc. How often did you see interesting training courses but they are all outside of Cork. Bring training into the city and give it where it is needed. </span></span></span></span></li>
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<li><span style="font-size: small;"><span style="font-family: "Helvetica Neue",Arial,Helvetica,sans-serif;"><span><span style="color: #741b47;">Information
Hub – it is very difficult for starting producer to get all legislation
material in one place. An information hub in the food centre would make it easy to get the right information for the right business. Requirements are different for people who handle dairy, meat & fish. Getting the right information at the start of a venture will save a lot of heartache and time. </span></span></span></span></li>
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<li class="MsoNormal" style="text-align: justify;"><span style="color: #134f5c;"><span style="font-size: small;"><span style="font-family: "Helvetica Neue",Arial,Helvetica,sans-serif;"><span>Meeting
Points & Forum for food producers to learn from each other. Experienced food producers can share their expertise in forums, talks and meetings. What better way of learning than from people who have started and succeeded already. </span></span></span></span></li>
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<span style="font-size: small;"><span style="font-family: "Helvetica Neue",Arial,Helvetica,sans-serif;"><span>So, these are my ideas - can they be realised? Yes, with the right attitude and the right people in command. </span>I am looking forward to the development and can only hope that someone is listening and that Minister Coveney is reading my letter with an open mind. </span></span><br />
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<span style="font-size: small;"><span style="font-family: "Helvetica Neue",Arial,Helvetica,sans-serif;">I am actually a big fan of Simon Coveney. As far as I know, he is the only minister who actually knows what he is talking about, being from a farming background himself. So hopefully, he has the vision to create something in Cork that sets us apart from the rest.</span></span><br />
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<span style="font-size: small;"><span style="font-family: "Helvetica Neue",Arial,Helvetica,sans-serif;">Mr Coveny, I am available anytime for a chat :-) </span></span>
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Elkehttp://www.blogger.com/profile/14666290816074180279noreply@blogger.com2tag:blogger.com,1999:blog-6417788638934995279.post-24470598651461647952014-08-09T05:37:00.000-07:002014-08-09T05:37:21.180-07:00Heather's at the Gap of Dunloe <div class="separator" style="clear: both; text-align: center;">
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Whenever I hear of restaurant openings, my ears are set to high alert and I get excited - the prospect of good food does that to me.<br />
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One of these openings was Heather at Moriarty's in Gap of Dunloe. I have to admit, I don't venture out much into Kerry (a big mistake, I know) so I was intrigued to see what Heather is all about and thanks to their PR company, Fuzion, I received an invite to the opening (big thank you for that).<br />
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<tr><td class="tr-caption" style="text-align: center;">Denis Moriarty welcoming Rachel Allen</td></tr>
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Heather is located on the road that leads to the Gap and with a great advantage, it is one of the first premises you will see when you drive up the road. The building itself smooths in nicely with the rugged surrounds of the Kerry countryside. Tim Austen of RTE's Super Garden (previous) has designed the gardens and considering that it has only been finished recently, you can already see how he took the local flora and incorporated it to create an interactive gardens that will invite bees, butterflies and other wildlife to the area.<br />
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Staying with growing, 2 large poly tunnels provide a wide array of salads, herbs and vegetables. Across the grounds 130 fruit bushes have been planted - it doesn't get fresher than that.<br />
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<tr><td class="tr-caption" style="text-align: center;">Rachel Allen opening Heather</td></tr>
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Michael & Margaret Moriarty established the souvenir shop in 1964 and have quickly gained a reputation for high quality. Son Denis and his wife Ailish are running the business now and Denis told us in his opening speech how his father used to collect local heather, bound it into nice bunches and sold it to passing tourists. An entrepreneur after my liking - so the name of the restaurant is in honour of Michael who passed away. Mother Margaret is still involved in the business and you could see how proud she was of Denis who has visions for the future.<br />
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Restaurant manager Jennifer Dowling is working hard to transform this vision into reality and is very open when asked about ethos of the restaurant etc. The food is sourced within a 25km area if not grown on the premises. The Moriarties are working closely with local producers who were invited to meet future customers and talk about their products and I had the great pleasure of meeting the amazing Peter Ireson of Knocknatee Cheese. His cheddar and blue cheese were simply outstanding - high quality cheese that will be in my top 10 cheese list. Peter himself is a character who you simply have to like.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjqbgYbRuglMoXKGVTRATJX3BUD-sVTmZFLfyN8Cigg9kN3LqtNIkUyuCO1DNNhYgeisW5mjI58s5b8Z3zFBAVgwlLJzSVz-inqlSCiJU-wwLTpeqXyrmv7Nf4M2WW-3avneim_Bv9TR64Y/s1600/thumbs_heather8.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjqbgYbRuglMoXKGVTRATJX3BUD-sVTmZFLfyN8Cigg9kN3LqtNIkUyuCO1DNNhYgeisW5mjI58s5b8Z3zFBAVgwlLJzSVz-inqlSCiJU-wwLTpeqXyrmv7Nf4M2WW-3avneim_Bv9TR64Y/s1600/thumbs_heather8.jpg" /></a>The restaurant will be open 7 days a week until 7pm but private parties can be booked. The menu highlights local produce and the ethos is, let the food and its quality speak for itself. Mains include Ring of Kerry Lamb Chops with Braised Lentils, Buttered Bay Carrots and Sage Jus, Glenbeigh Cockles and Mussels cooked in
White Wine, Garlic and Chill. Brunch is served Saturday and Sundays from 11am. </div>
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So make sure to stop at Heather's when you are in the area...... the Gap of Dunloe is always worth a visit, now there is an added bonus</div>
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Elkehttp://www.blogger.com/profile/14666290816074180279noreply@blogger.com1tag:blogger.com,1999:blog-6417788638934995279.post-76325465701420971022014-07-11T07:33:00.000-07:002014-07-11T07:33:37.440-07:00Can a menu be creative??<table cellpadding="0" cellspacing="0" class="tr-caption-container" style="float: right; margin-left: 1em; text-align: right;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhiv9sQjlNOl-CAn5rvO-5yofYuMKXSikyHTupAgbNEsoiK_LZ9xbfjfyG481SJ0IVhaJdVYv1R2D2CrpAT0L60jNGjzKTyCCeNhlip0ZJdGLNxfdUArmzExW8_s5iNnlUTHtxApcpwEeaC/s1600/04+1905.jpg" imageanchor="1" style="clear: right; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhiv9sQjlNOl-CAn5rvO-5yofYuMKXSikyHTupAgbNEsoiK_LZ9xbfjfyG481SJ0IVhaJdVYv1R2D2CrpAT0L60jNGjzKTyCCeNhlip0ZJdGLNxfdUArmzExW8_s5iNnlUTHtxApcpwEeaC/s1600/04+1905.jpg" height="320" width="241" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Handwritten Menu 1905</td></tr>
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My grandmother used to collect unusual menus from restaurants - she was extremely charming and people couldn't say no when she asked to take one home. She had a small collection as menus are not really that unusual most of the time. I laughed the first time she came home with one - she was so proud that she was able to persuade the waiter to give her the menu. We sat over it and discussed all the items on it, some were in French so we tried to figure out what they were and we even tried to re-cook some of the dishes at home.<br />
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Her collection was small because restaurants have normally just simple menus, especially if they change the items on the list. I have recently an article about the <a href="http://www.thrillist.com/eat/nation/restaurant-menu-secrets-menu-design?ref=facebook-869" target="_blank">science behind written menus</a> and it states that menus should be only one page long, prices only be displayed without the currency sign (kinda agree) and that it should be not be sorted by price but after a chart that has been developed according to how we screen a menu when reading. <br />
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjTNVUe4bS6RUgGkbnHgPbhUvRpPhah25XfNENpx3FGJ9FabI-aWOL8eDrjxW3-zwDrTOHvroEN-uWx82OcT5v_TCypTE105bOpTde7aS05ol6pnGXyU9_sGLRC-vQjulfbq_YmX9qcxcCJ/s1600/7-drinks-and-food-menu-restaurant-designs.jpg" imageanchor="1" style="clear: left; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjTNVUe4bS6RUgGkbnHgPbhUvRpPhah25XfNENpx3FGJ9FabI-aWOL8eDrjxW3-zwDrTOHvroEN-uWx82OcT5v_TCypTE105bOpTde7aS05ol6pnGXyU9_sGLRC-vQjulfbq_YmX9qcxcCJ/s1600/7-drinks-and-food-menu-restaurant-designs.jpg" height="240" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Creative modern menu</td><td class="tr-caption" style="text-align: center;"><br /></td></tr>
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I always say to chefs, keep the menu simple - the items at least. But what about the design of a menu? Are we really happy with just a page, printed and maybe a little picture on it? Or would we prefer a creative design?? I for example hate laminated menus - it looks cheap and most of the times it is sticky and dirty (funny as it was laminated to keep the paper beneath clean). Don't get me wrong, I am talking about the design not the food. <br />
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<table cellpadding="0" cellspacing="0" class="tr-caption-container" style="float: right; margin-left: 1em; text-align: right;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi9hCO8ZC6-NDyhX_F_Nd86hqNad1OyLUD3FjZKKogASfGtjZmkk3n_0FXLS9-O0TAsPJH9LRlK2ddcMWlp-17BsaDmFP-LCSYIOEQP6T7CZ5wOz9C9SjU7yISzLlJ4TMK03hBQUDJaIhh2/s1600/images.jpg" imageanchor="1" style="clear: right; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi9hCO8ZC6-NDyhX_F_Nd86hqNad1OyLUD3FjZKKogASfGtjZmkk3n_0FXLS9-O0TAsPJH9LRlK2ddcMWlp-17BsaDmFP-LCSYIOEQP6T7CZ5wOz9C9SjU7yISzLlJ4TMK03hBQUDJaIhh2/s1600/images.jpg" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Printed Menu</td></tr>
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So what should be on a menu? Of course, the food, the prices, now also allergies like nuts etc. (a complete list can be found <a href="http://www.fsai.ie/faq/allergens.html#allergens" target="_blank">here</a>) and some are now displaying calories (which I don't agree with at all to be honest). These are the fundamental items that need to be on the menu (doesn't make much sense having a menu otherwise now, does it) but the second one is the design of the menu itself. Font, size, colour etc are decisions that most people don't pay much attention to - unfortunately if you ask me.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhlYIPzPI8AICm49uZqELeqCcMMNxcNma3D3vg-Tc9O1qXMnnFOBvj2nPqUhmkeWKD8CVSJE9p0dy6tRtid3Bs0wT2g7jocyH99bLXmbQH5UYW_2T6dAjnS4cDRPX4X7iRgSNRjuRz82sGq/s1600/vintage_collection_jericl_06.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhlYIPzPI8AICm49uZqELeqCcMMNxcNma3D3vg-Tc9O1qXMnnFOBvj2nPqUhmkeWKD8CVSJE9p0dy6tRtid3Bs0wT2g7jocyH99bLXmbQH5UYW_2T6dAjnS4cDRPX4X7iRgSNRjuRz82sGq/s1600/vintage_collection_jericl_06.jpg" height="320" width="244" /></a>By researching vintage style menus I came across some beautiful samples - some handwritten ones, some painted and some even so simple, still gorgeous. The Workshop Tea Room in Ballygarvan had a wonderful example from the Cork Airport Restaurant about 50 years old and it looked simply stunning.<br />
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So, back to the question, why are modern menus so boring?? Obvious, it can be expensive if you are changing your menu regularly (let's face it, menus should be changed any now and then) and having to reprint it but there are many ideas on how to create a beautiful one. Craft shops are a great place for inspiration, look at vintage samples or simply leave your imagination run wild. Hey, there could be even a new business in for the right person - designing beautiful menus. Elkehttp://www.blogger.com/profile/14666290816074180279noreply@blogger.com2tag:blogger.com,1999:blog-6417788638934995279.post-17623454806220969942014-07-08T09:50:00.000-07:002014-07-08T09:50:27.478-07:00Staff is the biggest Asset in RestaurantsHave you ever been to a restaurant where the food was amazing but the service was awful? Only a few restaurant owners and chefs actually know what goes on in front of house (same as front of house mostly is not aware of what the kitchen is doing).<br />
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I have been recently to several restaurants and it became very obvious that communication between front of house and kitchen was not practised and in the second, staff wasn't able to explain a specific dish to asking guests.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEju4BenxosKN5Skrmsi6Onr3uUp4GET0UrBk3QJL-lwPGVAbykCjD8iXf5mGDdUCCnMEqpDhE5yLaJWb59-j_JWsSf1yYpo1idUENcIWA3rmEteb2CZrJnmCl86dpAjj2wsOT5WmlljFcD6/s1600/characters-pack-3-4.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEju4BenxosKN5Skrmsi6Onr3uUp4GET0UrBk3QJL-lwPGVAbykCjD8iXf5mGDdUCCnMEqpDhE5yLaJWb59-j_JWsSf1yYpo1idUENcIWA3rmEteb2CZrJnmCl86dpAjj2wsOT5WmlljFcD6/s1600/characters-pack-3-4.jpg" height="320" width="204" /></a>Train your staff !!! It is so vital for any business but especially for restaurants. Front of house needs to communicate with the kitchen. For example, I ordered a starter of bread & dips. It was a huge portion (should have been sold as a sharing platter really) and fish as a main course. I visited the restaurant with a girl and when 2 girls are having lunch together they talk and talk and talk. The front of house did not communicate to the kitchen that we were talkative and slow eaters. The result was that the fish was prepared too early and had to sit under a hot lamp until ready to be served - the fish ended up with a hard skin on top and being overcooked. A quick talk to the chef would have had a different result in waiting to start cooking the fish and the lunch would have been an excellent experience.<br />
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In France & Germany, waiting in a restaurant is a trade. You will go
through an apprenticeship and takes 2-3 years. The difference is
noticeable (although French waiter have the reputation of being arrogant
- the service is still outstanding). <br />
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So what does staff need to know and what talents should you be looking for in a recruit?<br />
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<b>Logic - Common Sense</b><br />
It seems so obvious but trust me it is not a given. For example, again I was meeting with a friend and we had a bottle of wine and started to get the munchies. We didn't want a full meal so ordered a cheese plate. The waiter saw that we were two people but didn't think to ask if we wanted to order for 2 or just the single portion. When I asked for more cheese, I got the answer 'That's the way we serve it' - but we got the cheese. The reaction of the waiter put a small damper on the evening but the cheese was delicious. Common sense and logic should have assessed the situation and acted accordingly.<br />
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<b>Speech</b><br />
Obviously, everyone can talk but it is the way of talking that counts here. Speech and talk needs to be adjusted according to who the guest is. A young couple can be addressed with 'hi guys' while an elderly couple should not have to hear 'hi' at all. If you know you have a harsh voice, speak more quietly to balance it out. Local accents can be charming but if they are not, try to keep them to a minimum. <br />
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<b>Conversation</b><br />
Some diners like to get into a conversation with the waiter but make sure that the guests are comfortable with it. Don't push a conversation onto guests. When talking about the food, make sure staff is very well informed. A shoulder shrug is the last thing a guest wants to see.<br />
'Chats' with colleagues should happen behind the scenes. I don't want to hear about your latest adventure (unless I am asking) - so try to have chats with colleagues away from the dining room. <br />
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<b>Serving - Waiting Tables</b><br />
Serving entails so much more than just bringing the plate to the table - when handing out the menus, try to have eye contact with guests. Know the menu so that any questions can be answered, especially when it comes to special dietary requirements. How you serve the food depends on the type of restaurant (silver service is more demanding) but make sure that the plate isn't 'dumped' on the table. Wait until everyone is finished at the table (normally fork and knife are place next to each other across the plate) before clearing the plates. Here it happens very often that cutlery is taken away with the starter plates but not replaced, resulting in the guest having to ask. Same for napkins. If you replace cutlery, add a napkin.<br />
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Don't 'stalk' diners with wanting to clear up. I was having an early dinner one day (with very good food and service) but I watched a couple having what seemed to be a romantic evening and staff came over several time asking if they are finished. After the third time, the woman gave up and looked quite annoyed. The couple asked for the bill. If staff would have made them more comfortable by leaving them alone for a bit, they might have ordered another glass of wine and therefore added revenue.<br />
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Please train your staff - if you don't know how, give me a call. <br />
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<br />Elkehttp://www.blogger.com/profile/14666290816074180279noreply@blogger.com0tag:blogger.com,1999:blog-6417788638934995279.post-925656200548914642014-04-23T03:29:00.002-07:002014-04-23T03:29:39.906-07:00The Critics are returning to Gallo & Galetti<div style="text-align: center;">
This is a first - the Critics are returning to the 'crime scene' of a previous Critic's Night - and there is a reason. The restaurant has a new team with a new headchef on the helm and they are ready to face the critics. </div>
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The focus is still good Italian food, prepared fresh every day but with a new chef in the kitchen, let's see what he has up his sleeve. </div>
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As always, there is work to be done for the critics - come, eat and judge - Gallo & Galetti is waiting for you</div>
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Come and join us on Thursday, 8th May at 8:30 in Gallo & Galetti, Wilton.</div>
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Price per person is €29 and places are very limited - so booking is essential. Email biasasta@hotmail.com to reserve your place. </div>
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I am looking forward to welcoming you again to Gallo & Galetti </div>
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<br />Elkehttp://www.blogger.com/profile/14666290816074180279noreply@blogger.com0tag:blogger.com,1999:blog-6417788638934995279.post-53083771943042704322014-03-27T01:30:00.001-07:002014-03-27T01:30:13.254-07:00The Critics are back<div style="text-align: justify;">
I am delighted that Club Brasserie is our host for our April Critic's Night. Harold & Beth have been in the restaurant business for 20 years and have still the passion for food to create an outstanding menu. Both are looking forward to meeting the Critics and are planning an excellent evening for us. </div>
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Price per person is €34 and includes canapés on arrival and a dinner - and here is the surprise which I am not revealing :-) - we are changing the layout slightly but it will be a fun evening with excellent food. Booking is essential as places are limited and need to be done via biasasta@hotmail.com </div>
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<br />For everyone who hasn't been at a Critic's Night yet, the concept is easy. You come, eat and judge. You will be given a questionnaire and rate the food, dish by dish including service etc. to be filled in. The feedback is anonymous and the chef doesn't see the questionnaires as I am collecting them at the end of the night. The critic can decide him/herself if he/she would like to receive a summary by adding their email address to the sheet. Again, the chef will not see it. </div>
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These evenings have proven very successful and normally book out quickly. This is a fun way of learning about food, discovering new restaurants and meeting like-minded people. </div>
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I am looking forward to meeting new critics - so keep spreading the word.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgY-ExHLQAz0qjIKOPF8xtM7-XhZXaOifn_lUaNvHF4tzssFAabXWzAmRMzkGGtevgNdzjRVsGN6633DPPRNze-xyv8rYBZDocXpdhs47NbXHuANhkvIzCo2iT9lGZnCcKKDXxlcKvebRJc/s1600/Critics+Poster+Club+Brasserie.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgY-ExHLQAz0qjIKOPF8xtM7-XhZXaOifn_lUaNvHF4tzssFAabXWzAmRMzkGGtevgNdzjRVsGN6633DPPRNze-xyv8rYBZDocXpdhs47NbXHuANhkvIzCo2iT9lGZnCcKKDXxlcKvebRJc/s1600/Critics+Poster+Club+Brasserie.jpg" height="640" width="640" /></a></div>
<br />Elkehttp://www.blogger.com/profile/14666290816074180279noreply@blogger.com0tag:blogger.com,1999:blog-6417788638934995279.post-75916888693938053742014-03-24T08:40:00.001-07:002014-03-24T08:40:26.149-07:00A Hidden Gem of Cork<table cellpadding="0" cellspacing="0" class="tr-caption-container" style="float: right; margin-left: 1em; text-align: right;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgXMNCKN3idnbBAIfilcrak7_XzsnbDHgokvpQm13odQB0iBygxsX2_Ik3-HUQqmjPEzodX3qYQSoGn67j3Vp2ZjAG7w-SZy8C8pBJ4eYEbVoeyPaT0jqNbvYpZjAvtfqah2mkxxy__SUZW/s1600/The+Pembroke+Restaurant+Imperial+Hotel+Cork.JPG" imageanchor="1" style="clear: right; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgXMNCKN3idnbBAIfilcrak7_XzsnbDHgokvpQm13odQB0iBygxsX2_Ik3-HUQqmjPEzodX3qYQSoGn67j3Vp2ZjAG7w-SZy8C8pBJ4eYEbVoeyPaT0jqNbvYpZjAvtfqah2mkxxy__SUZW/s1600/The+Pembroke+Restaurant+Imperial+Hotel+Cork.JPG" height="224" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Dining Room Pembroke</td></tr>
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I am getting asked quite often where I recommend to eat in Cork - a very personal question really but I will give my opinion of course. But for some reasons, I never think of restaurants in hotels in Cork - a big oversight on my part as we have wonderful hotels with great restaurants. Regular readers of this blog know that I am already impressed by the team in River Lee Hotel but now I like to add the Pembroke Restaurant at the Imperial Hotel to that list of great restaurants in Cork.<br />
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Mr T and myself spent a midweek break in Imperial and booked dinner at the Pembroke. I have to admit, my expectations were low but to my big surprise, I feel in love with the hotel, the staff and yes, the food. Prembroke has in Craig Mills a chef who has a wonderfully light hand in preparing fish and he proved it in my dish of Tian of Crab and the pan-fried Hake with Lemon-Saffron Sauce. Both dishes were executed perfectly - for me a talent quite rare these days. Mr T tucked into a goats cheese tart for starter and a Trio of Pork Plate for main - and that was a plate of meat, you will have to have a great appetite to be able to finish this dish. It included Jack McCarthy Black Pudding, Pork Belly & Cutlet. Side dishes included potatoes that were roasted with caraway seeds which gave them a new dimension. Mixed vegetables completed the sides. We took our time enjoying the main course and I was able to savour every flavour. The fish is supplied by Jim Good of the Good Fish Company and the meat is sourced in Ireland - another point I am very happy about.<br />
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The dessert list was short but catered for all sweet tooth fairies and included chocolate, panna cotta, cheesecake and ice cream - we opted for strawberry cheese cake and hazelnut panna cotta. All desserts are made in-house (for me a big plus) and the hazelnut panna cotta had a wonderful subtle hint of hazelnut and the right amount of 'wobble' (yes, I wobbled). All in all, a wonderful meal, perfectly cooked and Mr T and I left with big smiles on our faces. The in-house bar 'Souths' is the perfect spot for an after-dinner tipple and it rounded our evening up just nicely.<br />
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiwPiE8wfBEomwgN_qVRIQIxD2cEDWjhIr-J5iUh3Jw2SykAJ_pDtFlSEwugHzY1MCWt2u79fIByZ9UILFPKV4PhGhjTjTtVfVZiGgfo3n8L6a4tIO5x3lEWHvnKzTqhmLKdqf9NsCJvfsd/s1600/IMG_1999.JPG" imageanchor="1" style="clear: left; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiwPiE8wfBEomwgN_qVRIQIxD2cEDWjhIr-J5iUh3Jw2SykAJ_pDtFlSEwugHzY1MCWt2u79fIByZ9UILFPKV4PhGhjTjTtVfVZiGgfo3n8L6a4tIO5x3lEWHvnKzTqhmLKdqf9NsCJvfsd/s1600/IMG_1999.JPG" height="240" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Tian of Crabmeat</td></tr>
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The staff is overall excellent. In the restaurant they are extremely attentive without being intrusive. Our waitress was a girl called Karen and she was personal but not too much, she had a nice sense of humour and I wish her all the best for her studies and research - we couldn't have asked for a better waitress. It is always a good sign when employees are smiling - and we saw quite a few walking up and down, simply smiling. A great place to eat and apparently to work as well. <br />
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I have been to the cafe, Lafayette a few times and love the atmosphere of bygone times with their attractive tiling on the walls and the large windows looking onto South Mall but I might be changing the view in future to Pembroke Street instead.<br />
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So, from now on, Pembroke will be on my list of places to go if someone is asking for a dinner recommendation again. <br />
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By the way, the Imperial has a great Easter Offer on:<br />
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<span style="color: #666666;"><i>The 4-star, Imperial Hotel, located in the heart of Cork city has a
fantastic three night Easter offer available over Easter weekend. You
can enjoy three night’s bed and full Irish breakfast from just €155 per
person sharing. This cracking Easter deal also includes a sweet treat
from the Easter Bunny on Easter Sunday. An egg hunt will take place for
children at 2.00pm and non-residents who are in for Easter Lunch will
also be welcome to partake in the fun! Easter Lunch costs €25 per adult
(3 courses) and €13 per child. </i></span><br />
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhi4lIQXkwq2RNfEq2EuqLE73gnok1ivxxAN360MuomHMHUkzZj9IyT3j9pphrHXKMyIeR3ZDdqdzmLcIvTTz0Ph2jiN6TK4SW-OtPwLgZWeLv10JHHFEk4xEXRMaloY9VAM48f3l5MgAMH/s1600/IMG_2001.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhi4lIQXkwq2RNfEq2EuqLE73gnok1ivxxAN360MuomHMHUkzZj9IyT3j9pphrHXKMyIeR3ZDdqdzmLcIvTTz0Ph2jiN6TK4SW-OtPwLgZWeLv10JHHFEk4xEXRMaloY9VAM48f3l5MgAMH/s1600/IMG_2001.JPG" height="240" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Goats Cheese Parcel with Beetroot Chutney</td></tr>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhg7LcWb9jBf722qVw6SUsafTVoOwoyBYTsnRjLzRv32Ive7o0V4hCG2D4xD7ogrFKdrI_utnHEnTcup2lq9UimaRTDSB0fItiUrphZE_A6N1Zepl49tymhUpElHMbHdcXS5N8UQ61E3kKp/s1600/IMG_2002.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhg7LcWb9jBf722qVw6SUsafTVoOwoyBYTsnRjLzRv32Ive7o0V4hCG2D4xD7ogrFKdrI_utnHEnTcup2lq9UimaRTDSB0fItiUrphZE_A6N1Zepl49tymhUpElHMbHdcXS5N8UQ61E3kKp/s1600/IMG_2002.JPG" height="240" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Pan-Fried Hake with Saffron & Lemon Sauce</td></tr>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEik8xtHamz850I9ZxPPz-BxYluDPbjm0MpYTIYEGwvycLG4vS-4Q4CdA37D1gon95z6D1sBBR3PqLnI2P2hF6UXQGs8f3243oSXu-r6hteCbhYPnXZ7A1Hs0FFzqv6hCkcBUaZgLof-QK7j/s1600/IMG_2003.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEik8xtHamz850I9ZxPPz-BxYluDPbjm0MpYTIYEGwvycLG4vS-4Q4CdA37D1gon95z6D1sBBR3PqLnI2P2hF6UXQGs8f3243oSXu-r6hteCbhYPnXZ7A1Hs0FFzqv6hCkcBUaZgLof-QK7j/s1600/IMG_2003.JPG" height="240" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Trio of Pork</td></tr>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjqZl19MEYq_S72Ga4cA27ocbdEaNelGS3mLB2zeYsukGvVsbFUXenqSP5E2qpYX6jAfOrXrgy5s3YUmIEvHQUE7Loyh1Vr3KLFCOAJSJBAbDuN_FF-7jfWJmfz6oFL1zMP-18rwpSGj_HP/s1600/IMG_2004.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjqZl19MEYq_S72Ga4cA27ocbdEaNelGS3mLB2zeYsukGvVsbFUXenqSP5E2qpYX6jAfOrXrgy5s3YUmIEvHQUE7Loyh1Vr3KLFCOAJSJBAbDuN_FF-7jfWJmfz6oFL1zMP-18rwpSGj_HP/s1600/IMG_2004.jpg" height="320" width="240" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Dessert Menu</td></tr>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgmWUTo8DTAL2o3H3LNn5DQKLXIK7T9bfgrA9UmO5uZJ3FuU5nIa1-8pbdiEEpXmshSRbrZlaYnDs4W2PqcTMom704LDCJ1E5WVq0wgRPMzViBTNLJVfd2sCvC_6YH2l8NKjBI4mFCj7s6u/s1600/Imperial+Hotel11.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgmWUTo8DTAL2o3H3LNn5DQKLXIK7T9bfgrA9UmO5uZJ3FuU5nIa1-8pbdiEEpXmshSRbrZlaYnDs4W2PqcTMom704LDCJ1E5WVq0wgRPMzViBTNLJVfd2sCvC_6YH2l8NKjBI4mFCj7s6u/s1600/Imperial+Hotel11.JPG" height="213" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Lafayette Tea Rooms</td></tr>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjzDClitx6Ar4A2oeNhKWJTkZhhFSx7U4ZV05_7gjdAj6w-G4oVknxLYJpUj_e2_BQ7mgajkiKTRVzALX8yLHdICo97rmMccYJ7xr3XawbqZvJpnJpFggLz-tly3r-yjj6TQL1Y_aCidQ5z/s1600/Imperial+Hotel1.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjzDClitx6Ar4A2oeNhKWJTkZhhFSx7U4ZV05_7gjdAj6w-G4oVknxLYJpUj_e2_BQ7mgajkiKTRVzALX8yLHdICo97rmMccYJ7xr3XawbqZvJpnJpFggLz-tly3r-yjj6TQL1Y_aCidQ5z/s1600/Imperial+Hotel1.JPG" height="219" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Dining Room </td></tr>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjaGZi82D27FtQbIBo8R7mKCFXZmd3oI81drT4zlFepL6LIIBp4F9pTEpmT2GG77hHWhKhcxQW0rhxfpXlBMkwgONpx7oWXLwlcvJAFzyNOl6NYr4z5AuI6001NTqC7HNzutMc4O9y76JUa/s1600/IMG_2005.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjaGZi82D27FtQbIBo8R7mKCFXZmd3oI81drT4zlFepL6LIIBp4F9pTEpmT2GG77hHWhKhcxQW0rhxfpXlBMkwgONpx7oWXLwlcvJAFzyNOl6NYr4z5AuI6001NTqC7HNzutMc4O9y76JUa/s1600/IMG_2005.JPG" height="240" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Cheese Cake</td></tr>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi5FJlh40nLJbI37zLNe0y_lpa8EfZXza_UrC2yK0AhyUqaGNQ0PlMbkg6i_i14e-H5t6TF5S_R-q2IQ-P0BByepW7gyHNI9LZV8Qq5b5Gi-ys4LsW4erzsbXQ9t-_56CKUoALrlYl9uzzw/s1600/IMG_2006.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi5FJlh40nLJbI37zLNe0y_lpa8EfZXza_UrC2yK0AhyUqaGNQ0PlMbkg6i_i14e-H5t6TF5S_R-q2IQ-P0BByepW7gyHNI9LZV8Qq5b5Gi-ys4LsW4erzsbXQ9t-_56CKUoALrlYl9uzzw/s1600/IMG_2006.JPG" height="240" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Hazelnut Panna Cotta</td></tr>
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Elkehttp://www.blogger.com/profile/14666290816074180279noreply@blogger.com0tag:blogger.com,1999:blog-6417788638934995279.post-50602194323428588832014-03-13T08:47:00.000-07:002014-03-13T08:47:34.075-07:00Food Writer Guild Food Awards - Cork's a winner<table cellpadding="0" cellspacing="0" class="tr-caption-container" style="float: right; margin-left: 1em; text-align: right;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg_iILdqeOufh1m5MZX3t8NXHXn10a-eFrxMoQ8MnhRM4yb79NjU4r3jQAiyxwLrrVoQLfqFbwcURKayDroKZrSRECRO-6d1Df8LOJFSCiojceB2gb_xXG0-d__6ehLukSdcA4W6DYUR_El/s1600/IMG_1907.jpg" imageanchor="1" style="clear: right; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg_iILdqeOufh1m5MZX3t8NXHXn10a-eFrxMoQ8MnhRM4yb79NjU4r3jQAiyxwLrrVoQLfqFbwcURKayDroKZrSRECRO-6d1Df8LOJFSCiojceB2gb_xXG0-d__6ehLukSdcA4W6DYUR_El/s1600/IMG_1907.jpg" height="200" width="150" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Photoshoot before the awards</td></tr>
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The Food Writer Guild Ireland was established 30 years ago and is currently headed by Georgina Campbell. Members include Mrs Myrtle Allen, Darina Allen, Ella McSweeney, Dianne Curtin, Dr Oliver Moore, Joe McNamee to name but a few. Each year, the guild honors the best of food producers and this year was a triumph for Cork Food Producers and I was proud as if I won the awards. 5 out of 6 awards were given to Cork producers which proves again that County Cork is an Artisan Food County. After the ceremony we were treated to an amazing 5 course lunch prepared by Derry Clark and his team using the winning produce. I was in heaven and was indeed very happy to have been given the recipes. The food in <a href="http://www.lecrivain.com/" target="_blank">L'Ecrivain</a> has always been outstanding and each visit (not as many as I would have liked) was as mesmerizing as the last one. At the Irish Food Writer's Guild Awards, Derry Clark proved again that he is worth a Michelin Star or 2 (surely, the second can't be far off).<br />
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Ballyhoura Mountain Mushroom consommé with Coolea cheese tortellini</div>
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Cured & smoked Irish mackerel, Irish Heritage potato salad, pickle, beetroot</div>
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Dry-aged beef, Ballyhoura Mountain Mushrooms, Coolea cheese, parsley purée, wild garlic</div>
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Irish Atlantic Sea Salt & caramel mousse with Stonewell apple cider sorbet</div>
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Choc & Almond Lollipop with mini macaron </div>
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<tr><td class="tr-caption" style="text-align: center;">Wonderful Display of Mushrooms</td></tr>
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<a href="http://www.ballyhouramushrooms.ie/" target="_blank">Ballyhoura Mushrooms</a> - if you ever have been to Mahon Point Farmer's Market or Midleton Farmer's Market, then you will have come across Lucy and/or Mark who sell their fares each week. They grow the mushrooms as closest to nature's way as possible but also forage quite a large part of their produce. To widen the range, they have added products like cep oil, marinated mushrooms and mushroom ketchup. This award is well deserved and I can't wait to see what Lucy and Mark have up their sleeves with the new season of mushrooms<br />
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<a href="http://stonewellcider.com/" target="_blank">Stonewell Cider</a> - Daniel and his team should be used to awards by now but the quality of his cider is simply amazing that each new award is well deserved. Last Christmas, Stonewell Cider, introduced a Mulled Cider which went down a treat and I begged him to continue producing this amazing cider and he promised he will (no need to thank me, I did it for the greater good) - Well Done to the whole crew of Stonewell Cider.<br />
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<a href="http://www.cooleacheese.com/" target="_blank">Coolea Farmhouse Cheese</a> - he is the gentleman under the cheese makers of Ireland. A quite man with a big cheese. I am delighted that Dick Willems took the Food Writer's Guild Food Award home. His cheese has won several awards already, taking home gold last year at the National Cheese Awards at Bloom Dublin. His son Dicky stepped into his father's footsteps and they have gone from strength to strength. Congratulations to the Willems family. <br />
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<a href="http://www.irishatlanticsalt.ie/" target="_blank">Irish Atlantic Sea Salt</a> - what a great idea. Using the natural sea salt of Ireland, the O'Neills produce sea salt flakes flavoured with lemon & pepper, garlic and many more flavour combination. Converted fans include Darina Allen and Donal Skehan and Stuart Bowes. The Food Writer's Guild agreed and chose Irish Atlantic Sea Salt as their 2014 winner.<br />
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<a href="http://responsibleirishfish.ie/" target="_blank">Responsible Irish Fish</a> - let's face it, Ireland took the short straw when the fishing rights were given away but here is a company that wants to make us more aware of what fish we are eating. I had a lovely chat with one of the members (and I am not aware of his name - I must be getting old) about what we can do to increase the knowledge of consumers and chefs. Buy local is the main message but be responsible about it. A company worth watching. The prize was awarded for all the hard work these guys are doing for Irish fish.<br />
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Heritage Irish Potato Collection - ince the 1970s, David Langford has been collecting and
growing heritage potatoes. In 2006, he teamed up with Dermot Carey, an
experienced organic vegetable grower who was then gardener at Lissadell
House in Co. Sligo. The horticultural skills, passion and hard work of
David and Dermot have resulted in an amazing collection, grown and
managed by them on an entirely voluntary basis. The collection has well
over two hundred varieties including the Irish Apple (dating from 1768)
and the Lumper (forever associated with Irish Potato Famines), as well
as more recently developed varieties.It was announced on the night that Richard Corrigan who owns <a href="http://www.virginiaparklodge.ie/" target="_blank">Virginia Park Hotel</a> will house the Irish Heritage Potato Collection for the unforeseeable future. </div>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgP1Pr1imihikZKunZkG2pXE9Z_jsDF6jXaB6nD_XcFkR0eW-ftQQc6E70cUS7I9ETyD-6jPXQrILkXap5Pr2wMbArnm9U1hWmnSR-OHTaZwv4Ec4OLoMqE8GFJo31eIrNeeblXa4EDV9oB/s1600/IMG_1909.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgP1Pr1imihikZKunZkG2pXE9Z_jsDF6jXaB6nD_XcFkR0eW-ftQQc6E70cUS7I9ETyD-6jPXQrILkXap5Pr2wMbArnm9U1hWmnSR-OHTaZwv4Ec4OLoMqE8GFJo31eIrNeeblXa4EDV9oB/s1600/IMG_1909.JPG" height="240" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Grow your own mushrooms</td></tr>
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Myrtle Allen received the Lifetime Achievement Award - on her 90th Birthday. She is a lady I have the highest respect for and who has achieved so much in her lifetime that this award is long overdue.</div>
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Congratulations to all winners - and with 5 Cork winners (6 if you count Mrs Allen) I am proud as Oscar. </div>
Elkehttp://www.blogger.com/profile/14666290816074180279noreply@blogger.com0tag:blogger.com,1999:blog-6417788638934995279.post-17617831920749687852014-03-03T03:16:00.001-08:002014-03-03T03:18:47.222-08:00Beer Excellence in Franciscan Well<span style="font-family: Verdana,sans-serif;"><br /></span>
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<tr><td style="text-align: center;"><span style="font-family: Verdana,sans-serif;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh4LdZgJdd8RwmeSSFv-P1E3gTwLKUgvIM9fsm0HVMRnTgXr11fk1n2K67WgK2V3Vw61KXzAykuytk96Bp0dKh-0noFXC_vQ6-ZYlOMOjAhEEWSBUWlU4_TlPfglCcklTUV9wxU8hPgIKVe/s1600/IMG_1850.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh4LdZgJdd8RwmeSSFv-P1E3gTwLKUgvIM9fsm0HVMRnTgXr11fk1n2K67WgK2V3Vw61KXzAykuytk96Bp0dKh-0noFXC_vQ6-ZYlOMOjAhEEWSBUWlU4_TlPfglCcklTUV9wxU8hPgIKVe/s1600/IMG_1850.jpg" height="200" width="150" /></a></span></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><span style="font-family: Verdana,sans-serif;">Shane Long</span></td></tr>
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<span style="font-family: Verdana,sans-serif;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgcA8gzrNQg7J0CWxIEr5EtHIcn6w7IePRmkLKEcP63S4VfQLwiDS_LR6uNlg5xmiYLazb7OIQYJ6uElXyKc0lQVTdlFtSza4oghXO091ZXxGHYbcQPCa0KAoCLOxUVdeAKfwYH_7JfFvB9/s1600/IMG_1848.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgcA8gzrNQg7J0CWxIEr5EtHIcn6w7IePRmkLKEcP63S4VfQLwiDS_LR6uNlg5xmiYLazb7OIQYJ6uElXyKc0lQVTdlFtSza4oghXO091ZXxGHYbcQPCa0KAoCLOxUVdeAKfwYH_7JfFvB9/s1600/IMG_1848.jpg" height="200" width="150" /></a>One of the perks in my job is that I am getting invites to a few launches and events. One of these events was the Brewery Tour & Beer Tasting at the Franciscan Well the other day. I am not really a beer lover but have to say the evening opened my eyes a lot. Shane Long and his team have taking beer tasting to a new level by installing a beer tasting room upstairs in the pub. The walls will lead you through the brewing process with a handpainted drawing. Colourful charts make it easy to recognise depth of flavours and you will find yourself tasting beer with a new eye/nose and give it the same respect that wine tastings normally have. Flavours went from spicy over sweet to sour - a palette just as interesting as any posh wine tasting I have been at.</span><br />
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<tr><td style="text-align: center;"><span style="font-family: Verdana,sans-serif;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjsNEfE_lblfhs5DUvb19scAUjqdn0a2_heWiASZ3MsSLk-ikG23-8UufrE-EzpPA7Qhjb-AG4cqmK-osthZbVXeSWn0gjUPpbkhfs-6iyeJY3whKkJycbbdV2VY0i3SZEQwn4tQ2b_1_tY/s1600/IMG_1865.jpg" imageanchor="1" style="clear: left; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjsNEfE_lblfhs5DUvb19scAUjqdn0a2_heWiASZ3MsSLk-ikG23-8UufrE-EzpPA7Qhjb-AG4cqmK-osthZbVXeSWn0gjUPpbkhfs-6iyeJY3whKkJycbbdV2VY0i3SZEQwn4tQ2b_1_tY/s1600/IMG_1865.jpg" height="200" width="150" /></a></span></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><span style="font-family: Verdana,sans-serif;">Des McCann</span></td></tr>
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<span style="font-family: Verdana,sans-serif;">We had a charming beer sommelier, Des, who was leading us through the tasting and he was entertaining while informative at the same time. Considering that his background is wine, he was extremely well educated in beer brewing methods and we were mesmerized for the entire tasting. The beers were matched with food - which was pizza with different toppings. Beer & Food matching isn't new (I did a tasting a few years back in the Abbey Ales House) but having the same food, just with different toppings was very interesting and it was indeed very well matched. I learned more about beer that night I thought was even possible and we only scratched the surface.</span><br />
<span style="font-family: Verdana,sans-serif;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhgCHZUcKA3T5FtQ66vfxXEcgwfnHyivQeuBEQnpNLfnkTqomFisg8utg9rLpaihy90YgtUbllAMrjmO8zzs6nn_2UK6HiyFvL6CT0l-Oi1a9u7QzIzQD_qwRX4GFrxuz_GaJSePwp_8hFu/s1600/IMG_1866.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhgCHZUcKA3T5FtQ66vfxXEcgwfnHyivQeuBEQnpNLfnkTqomFisg8utg9rLpaihy90YgtUbllAMrjmO8zzs6nn_2UK6HiyFvL6CT0l-Oi1a9u7QzIzQD_qwRX4GFrxuz_GaJSePwp_8hFu/s1600/IMG_1866.jpg" height="200" width="150" /></a></span><br />
<span style="font-family: Verdana,sans-serif;">The history of the building that houses the brewery is as rich as the beer that is brewed here. The brewery is built on the site of a 13th century Franciscan Well and monastery (now you know where it got its name from). It was built in 1219 and has hosted King James II at one stage. The water of the well is not used for brewing but it is said to have healing powers if you have an eye problem. I haven't tried it out (needing reading glasses soon tho, so might pop in again for a test) but I love the rich history of the place. It makes for interesting table talk.</span><br />
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<tr><td style="text-align: center;"><span style="font-family: Verdana,sans-serif;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEju4g5yqe3pGaJFtqo-OctCvBEqgT4cGc9HE36EHmR_rWVYYeophERfge6gFfINIHrw5OwVF9tNU-XhEZieaYg63UYecjKVV_DgzxZi9P2WkPoIb2vT6H2jVTxxKx3DQu2cNaWryMbPMCf1/s1600/IMG_1862.jpg" imageanchor="1" style="clear: left; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEju4g5yqe3pGaJFtqo-OctCvBEqgT4cGc9HE36EHmR_rWVYYeophERfge6gFfINIHrw5OwVF9tNU-XhEZieaYg63UYecjKVV_DgzxZi9P2WkPoIb2vT6H2jVTxxKx3DQu2cNaWryMbPMCf1/s1600/IMG_1862.jpg" height="200" width="150" /></a></span></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><span style="font-family: Verdana,sans-serif;">Red Rebel</span></td></tr>
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<span style="font-family: Verdana,sans-serif;">The brewing process has been automated as much as possible without damaging the craft ethos of the beer. Bottling, labeling and capping the bottles is still a labour intensive part of the process. The bottling machine has been made by mounting draft taps onto a board and fitting it with little plastic pipes. The labeling machine has been handmade by an employee and the capping machine could be found in any decent museum - craft beer at its best. </span><br />
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<span style="font-family: Verdana,sans-serif;"><span style="color: #262626;">One thing I have to say about Shane Long, head brewer, proprietor, all-rounder - he has an eye for talent. Many have come to clear glasses from tables for a few months to get some cash for trips etc and have stayed on to become brewers in their own right. Padraigh Scully being the best example. He has developed a coffee flavoured beer that went down a treat last year when I hosted a beer & cider tasting at the River Lee Hotel. </span></span><br />
<span style="font-family: Verdana,sans-serif;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgvveMj4HRzvrtpTow0P81mQACSzUUf0S7OBU1wBIMNtHdpW9CJHMqYqxBCdwENHxbwbfFiQD0-oHRYR_9ynbxMujU_23ZKeAZNWZskYPdOdcSs4_5gGQkdKRJ-CQ22dUwLSkUhSoBAU7-t/s1600/IMG_1861.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgvveMj4HRzvrtpTow0P81mQACSzUUf0S7OBU1wBIMNtHdpW9CJHMqYqxBCdwENHxbwbfFiQD0-oHRYR_9ynbxMujU_23ZKeAZNWZskYPdOdcSs4_5gGQkdKRJ-CQ22dUwLSkUhSoBAU7-t/s1600/IMG_1861.jpg" height="200" width="150" /></a><br />
<span style="color: #262626;">I am impressed by the entrepreneurship of Shane Long and can see the Franciscan Well becoming a centre of excellence in Ireland for beer and brewing. Wouldn't it be simply fantastic if our future craft brewers can learn the trade right here in Cork??</span></span><br />
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<tr><td style="text-align: center;"><span style="font-family: Verdana,sans-serif;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj4Zd2mr9gNiefdfFNt67mThLvxYfEMhgbp3L-39Gf4huMBqKdefBVKxnVP_qORAZj-192u5s4OQdhMOtss0Y3twBXaJB33OJrpaBcvpKlDm2qc3N0rEccUQIkAPyYRUw_hJ1bCPwzhdxEC/s1600/IMG_1859.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj4Zd2mr9gNiefdfFNt67mThLvxYfEMhgbp3L-39Gf4huMBqKdefBVKxnVP_qORAZj-192u5s4OQdhMOtss0Y3twBXaJB33OJrpaBcvpKlDm2qc3N0rEccUQIkAPyYRUw_hJ1bCPwzhdxEC/s1600/IMG_1859.JPG" height="150" width="200" /></a></span></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><span style="font-family: Verdana,sans-serif;">Brewing Process</span></td></tr>
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<span style="color: #262626;">The Brewery & Tasting Tours are open Monday - Friday from 6:30pm and include a tour around the brewery, introduction into the history of the site, tour of the tasting room and of course the tasting itself. Admission is €10 and I can only recommend the tour to anyone who would like to learn about beer. </span></span><br />
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjo-TzWTu_03fDXpIK5s5sgIbnoi1rNbNc6KObjY-9e7-B8G1G3pHsQaCafG41MFydbhtyNXPr7D-_jUPbk2NfJn37E6eU0Pv9vIWdGRIdO-PR0KcmPAHIJjSP6hbJ_fHdvv90VpWSPtRMp/s1600/IMG_1855.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjo-TzWTu_03fDXpIK5s5sgIbnoi1rNbNc6KObjY-9e7-B8G1G3pHsQaCafG41MFydbhtyNXPr7D-_jUPbk2NfJn37E6eU0Pv9vIWdGRIdO-PR0KcmPAHIJjSP6hbJ_fHdvv90VpWSPtRMp/s1600/IMG_1855.jpg" height="200" width="150" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Handmade Labeling Machine</td></tr>
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<tr><td style="text-align: center;"><span style="font-family: Verdana,sans-serif;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgzD_24_PrRblYuny0SOxH6zJBWFKCBiKlzeVDn2gesgrJJ4HcmWKNgmJHSdW13gCAxVQ1zN90Hx5tgaJ_gC_c6y8-sB9SiaFvjWZRWhc61UQ7aI4EjEvPyZIvXzdf9BrQIep6sPm54rdhS/s1600/IMG_1863.JPG" imageanchor="1" style="clear: right; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgzD_24_PrRblYuny0SOxH6zJBWFKCBiKlzeVDn2gesgrJJ4HcmWKNgmJHSdW13gCAxVQ1zN90Hx5tgaJ_gC_c6y8-sB9SiaFvjWZRWhc61UQ7aI4EjEvPyZIvXzdf9BrQIep6sPm54rdhS/s1600/IMG_1863.JPG" height="150" width="200" /></a></span></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><span style="font-family: Verdana,sans-serif;">Roasted Malt to taste</span></td></tr>
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<tr><td style="text-align: center;"><span style="font-family: Verdana,sans-serif;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjlv0e00-ipeenw57wv79ALex6YdhrQuvwjV0RsAiXfoucMGnMaZtuDw4Ldj4D4hCmoH2MnRmdKjqxjARCgWIAZuc8gkVT4lDAhlZ4D3bo3bvKTRs3ry322_AnyducDqEBN9CZRErPiENk5/s1600/IMG_1860.jpg" imageanchor="1" style="clear: left; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjlv0e00-ipeenw57wv79ALex6YdhrQuvwjV0RsAiXfoucMGnMaZtuDw4Ldj4D4hCmoH2MnRmdKjqxjARCgWIAZuc8gkVT4lDAhlZ4D3bo3bvKTRs3ry322_AnyducDqEBN9CZRErPiENk5/s1600/IMG_1860.jpg" height="200" width="150" /></a></span></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><span style="font-family: Verdana,sans-serif;">Tasting Glasses</span></td></tr>
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<tr><td style="text-align: center;"><span style="font-family: Verdana,sans-serif;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEheNUsox7tMmIlVTgZ6P1oigLAMlxezDmdTaCqUBZysjPKI9AKDX2y40rFzNzQ4BuWrcOYJMLrNreZHD_-LBfrxGbrUtfceIIQe1WrQ_TyYKCAVjnjmHa4A2b6yOhSw_TAEYbBcOHMrtExH/s1600/IMG_1857.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEheNUsox7tMmIlVTgZ6P1oigLAMlxezDmdTaCqUBZysjPKI9AKDX2y40rFzNzQ4BuWrcOYJMLrNreZHD_-LBfrxGbrUtfceIIQe1WrQ_TyYKCAVjnjmHa4A2b6yOhSw_TAEYbBcOHMrtExH/s1600/IMG_1857.JPG" height="150" width="200" /></a></span></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><span style="font-family: Verdana,sans-serif;">Bottling Unit</span></td></tr>
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<tr><td style="text-align: center;"><span style="font-family: Verdana,sans-serif;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEje-DsQsEs_Aneh72P-Qbc7CIMiVwk4_n4lJCl6IsDdbcKykPaDx9Dy6G3vZpcbNyxNXDYS9hGaAbmqkUl17e10ESLna641hrTGbUWd7fJjC2AhuYoHaVv3RDFYCZSOTphChDwG6pytkMfT/s1600/IMG_1854.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEje-DsQsEs_Aneh72P-Qbc7CIMiVwk4_n4lJCl6IsDdbcKykPaDx9Dy6G3vZpcbNyxNXDYS9hGaAbmqkUl17e10ESLna641hrTGbUWd7fJjC2AhuYoHaVv3RDFYCZSOTphChDwG6pytkMfT/s1600/IMG_1854.jpg" height="200" width="150" /></a></span></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><span style="font-family: Verdana,sans-serif;">Jameson Cask</span></td></tr>
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<tr><td style="text-align: center;"><span style="font-family: Verdana,sans-serif;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhza6Qj_NgVofyNsWfGssqcEOr05spxkYFu2oN47YDY-WxXeUGO_ibz5Hz5cEwBvSP2PY54sywcKfg9SFFaMUOGblCbnlqKgBUC1zNmvF0fdSSMBk3uLWgdxpESmuTB8lw-V6ei51mG6n17/s1600/IMG_1849.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhza6Qj_NgVofyNsWfGssqcEOr05spxkYFu2oN47YDY-WxXeUGO_ibz5Hz5cEwBvSP2PY54sywcKfg9SFFaMUOGblCbnlqKgBUC1zNmvF0fdSSMBk3uLWgdxpESmuTB8lw-V6ei51mG6n17/s1600/IMG_1849.jpg" height="200" width="150" /></a></span></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><span style="font-family: Verdana,sans-serif;">Little Treat</span></td></tr>
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<tr><td style="text-align: center;"><span style="font-family: Verdana,sans-serif;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi5clMU8gxsPNO_lI-a-A90rBEDvAnSaFEDWfi7q7W124x8bWiY_sU-CNVUuyRIY9idr7ICrS8jTdEsaPKDBQQXNmIPS4rLE33uK_-npFF0RWyrvnRWaXQ_d3HbQKgivc8HIEvxNObF0T4R/s1600/IMG_1856.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi5clMU8gxsPNO_lI-a-A90rBEDvAnSaFEDWfi7q7W124x8bWiY_sU-CNVUuyRIY9idr7ICrS8jTdEsaPKDBQQXNmIPS4rLE33uK_-npFF0RWyrvnRWaXQ_d3HbQKgivc8HIEvxNObF0T4R/s1600/IMG_1856.jpg" height="200" width="150" /></a></span></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><span style="font-family: Verdana,sans-serif;">Bottle Cap Machine</span></td></tr>
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<span style="font-family: Verdana,sans-serif;"><br /></span>Elkehttp://www.blogger.com/profile/14666290816074180279noreply@blogger.com0tag:blogger.com,1999:blog-6417788638934995279.post-51562638994208305612014-02-24T03:02:00.000-08:002014-02-24T03:02:10.577-08:00The Critics are back in March<div style="text-align: justify;">
The Critic's series has gone from strength to strength since I started them back in January 2013 and there is no end it seems. Last month's event took the critics to Longueville House for Sunday lunch and the critics left with a smile on their faces. William O'Callaghan and his team made the critics feel welcome and transported them back in time in their conservatory. </div>
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Our next event is taking us to Ivory Tower in Cork City. Seamus O'Connell has been a staple in the Irish food scene for decades and his reputation for outstanding food has never crumbled despite some up and lows in the past. On Thursday, 13th March he will be once more prove that Ivory Tower is one of the best restaurants in Cork. </div>
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So, join the Critics for an Irish inspired tasting menu on Thursday, 13th March at 7:30 and do what our critics do best - enjoy wonderful food, meet great people and give us your feedback. </div>
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Price per person: €39 - Bookings are essential as places are limited due to space in the restaurant. </div>
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We are looking forward to welcoming you to the Critics.</div>
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<br />Elkehttp://www.blogger.com/profile/14666290816074180279noreply@blogger.com0tag:blogger.com,1999:blog-6417788638934995279.post-82289895964503856542014-02-01T08:49:00.000-08:002014-02-01T08:49:13.049-08:00Chicken rolled upI am always looking for ideas on how to use chicken for a dinner party but make it look expensive and restaurant style. It's not that easy but not too difficult either. I always use images for my Facebook updates and while looking for a particular image online I came across a food photo with a chicken dish where the breast was rolled up with some kind of stuffing. My braincells did some overtime and I went to the shop to find anything I could stuff a chicken breast with. I have to admit, I found it in Tesco - they had a special offer for sausages as part of their Irish Home Grown campaign and I opted for the Garlic & Basil sausages, got some extra basil and went home with some chicken breasts.<br />
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I have cooked rolled up chicken before but stuffing was chicken meat (I know, not very adventurous) so making a full stuffing for it was a new one to me. I wanted it to look like the photo - elegant and sliced and arranged on a bed of something (I couldn't identify what the photo had so decided on a leek risotto) - so the stuffing couldn't be crumbly but I didn't want it too smooth either - I still wanted texture.<br />
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Most stuffings start with breadcrumbs and I just made breadcrumbs from my bread that went a bit stale. I decided to fry the sausage meat so that some of the fat would soak out and also, to avoid becoming pasty in the stuffing. The result was fantastic although had to cook it twice as I didn't rest the chicken after being rolled up and it fell apart. Also, the sauce needs to top the chicken or you will have to turn it a few times to avoid the top drying out. But I have to say, I would be happy seeing this dish in any restaurant :-) Chez Elke (blowing my own trumpet)<br />
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<b><span style="color: #274e13;">Chicken Roll</span></b><br />
<b><span style="color: #274e13;"><br /></span></b>
<b><span style="color: #274e13;">4 chicken breasts, skinned and boned</span></b><br />
<b><span style="color: #274e13;">4 garlic & basil sausages (or any other good quality sausages)</span></b><br />
<b><span style="color: #274e13;">handful of fresh breadcrumbs</span></b><br />
<b><span style="color: #274e13;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjY7nM-TKLlr_PqN-ezdUylG5UTUuOgah2bS1TNNfaEtKUSjgh-fakRZHyN10FAinEvuRJmKqoG8vvExJ3IfzjjLt4OmFVCwKYpm1uASwWvUmotRBLrCJg0b9Z4xsJScPqNmH50QdJDhndK/s1600/IMG_1715.JPG" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjY7nM-TKLlr_PqN-ezdUylG5UTUuOgah2bS1TNNfaEtKUSjgh-fakRZHyN10FAinEvuRJmKqoG8vvExJ3IfzjjLt4OmFVCwKYpm1uASwWvUmotRBLrCJg0b9Z4xsJScPqNmH50QdJDhndK/s1600/IMG_1715.JPG" height="240" width="320" /></a>Grated Parmesan cheese (use to taste)</span></b><br />
<b><span style="color: #274e13;">handful of basil, chopped</span></b><br />
<b><span style="color: #274e13;">1 tbsp fresh parsley, chopped</span></b><br />
<b><span style="color: #274e13;">a dash of Worcestershire Sauce</span></b><br />
<b><span style="color: #274e13;">1/2 tsp harissa (I used my own one, it's optional)</span></b><br />
<b><span style="color: #274e13;">Olive oil</span></b><br />
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<b><span style="color: #274e13;">For the sauce</span></b><br />
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<b><span style="color: #274e13;">2 tbsp butter</span></b><br />
<b><span style="color: #274e13;">50g bacon, chopped </span></b><br />
<b><span style="color: #274e13;">2 shallots( quartered)</span></b><br />
<b><span style="color: #274e13;">1 carrot, chopped</span></b><br />
<b><span style="color: #274e13;">1 celery stick, chopped</span></b><br />
<b><span style="color: #274e13;">2-3 tbsp plain flour</span></b><br />
<b><span style="color: #274e13;">600ml chicken stock</span></b><br />
<b><span style="color: #274e13;">2 tbsp tomato puree </span></b><br />
<b><span style="color: #274e13;">1 tbsp Sherry </span></b><br />
<b><span style="color: #274e13;">Seasoning</span></b><br />
<b><span style="color: #274e13;"> </span></b><br />
<b><span style="color: #274e13;">Leek Risotto to serve</span></b><br />
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<b><span style="color: #274e13;">Skin the sausages and fry the sausage meat in a non-stick pan over a medium heat until the fat starts to leak and the sausage meat starts to brown slightly. Remove from pan and drain on paper towel. Set aside and cool. </span></b><br />
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<b><span style="color: #274e13;">Butterfly each chicken (click <a href="http://www.tasteofhome.com/videos/main-dishes/video--butterfly-a-chicken-breast" target="_blank">here</a> to watch how to butterfly a chicken breast - easier than to explain it). Place it between 2 sheets of cling film. Using a meat mallet (flat side), pound the chicken breast to a bit less than 1cm, taking care not to break the meat. </span></b><br />
<b><span style="color: #274e13;"><br /></span></b>
<b><span style="color: #274e13;">Combine the cooked sausage meat with the breadcrumbs, herbs, Parmesan, Harissa and Worcestershire Sauce and mix well. Be careful with adding any additional seasoning as you got quite a bit going on here. Lay each chicken breast on a piece of clean cling film with a short end facing you. Spread 1/4 of the filling over the centre of each chicken breast, making sure not to spread it too close to the edge. Starting with the side closest to you, roll the chicken up around the filling, making sure to pull the clingfilm tight. Roll all the way up, making sure that the filling doesn't squeeze out. When completely rolled up, tie the clingfilm tightly up so that you end up with a sausage form. Place in the fridge for at least 2 hours to ensure that the form has set. You can also do this the day before. </span></b><br />
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<b><span style="color: #274e13;">While the chicken is in fridge, prepare the sauce by melting the butter in a saucepan. Fry the bacon for a few minutes, you don't want it to get crispy. Add the chopped vegetables and continue to cook for a further 5-6 minutes just until everything starts to turn a golden colour. </span></b><br />
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<b><span style="color: #274e13;">Stir in the flour and cook, stirring all the time, for a few minutes until the 'rawness' is gone from the flour and it starts to turn brown - making sure not to burn the mix. Remove the pan from the heat and start adding the stock, stirring all the time until the flour has dissolved. Return to the heat and bring to a boil, stirring until the sauce thickens. Add the tomato puree and the Sherry, season to taste. Reduce the heat and gently simmer for 40-60 mins. Stirring occasionally. The sauce can be made ahead for up to 3 days. </span></b><br />
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<b><span style="color: #274e13;">Strain the sauce through a sieve, squeezing the vegetables to get all the flavour. </span></b><br />
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<b><span style="color: #274e13;">Pre-heat oven to 160C </span></b><br />
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<b><span style="color: #274e13;">Take the chicken out of the fridge and remove the clingfilm. The chicken should hold its shape. Oil an oven-proof dish and place the chicken rolls in it. Drizzle with olive oil and rub the oil all over to make sure that the chicken is moist. Place the dish into the oven and roast for about 10 mins. Pour the sauce over the chicken. If it doesn't cover the chicken whole, you will have to turn it halfway through the cooking process. Bake for 10 mins. Remove from the oven and slice each roll into 4 slices. </span></b><br />
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<b><span style="color: #274e13;">Served arranged on a bed of leek risotto or plain rice. </span></b><br />
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Bon AppetitElkehttp://www.blogger.com/profile/14666290816074180279noreply@blogger.com0tag:blogger.com,1999:blog-6417788638934995279.post-28253699809747327612014-01-28T07:58:00.000-08:002014-01-28T07:58:06.941-08:00Rumons - Rum & Lemon CookiesPeople don't believe me that I love baking but don't have a sweet tooth. So whenever I think up a recipe or simply bake away, I have to make sure it is something that I can give away as a present or have as a standby for visitors. The other day I looked in my fruit basket (not my brain my dear) and saw that I had a lemon that needed to be used soon. A rumble through the pantry resulted in an open rum bottle. Two ideas were created in my head. One was of course a cocktail but since it was 10am, I opted for the second idea - Rum & Lemon cookies. The result was a nice light biscuit with a lemon drizzle. But what to call it??? Didn't want to call it Rum & Lemon Cookies..... but thanks to Facebook and Tracey who voted to call these little beauties 'Rumons' - so here they are.... my rumons....<br />
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The recipe below makes between 30 and 40 cookies, depending on size.<br />
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhAMqps6ssGp8G3nIypVe7SupRCJEKHA5-PE4aNWtULukkaSkH_gbI1Yjv_YAN25CSEPpN26HvNbJfoL0-ejpOTDodZTN2DgKEwKCprCb1YKzpH1By_g2JLWo-Bf3k3NN8H73lNHsHSme3N/s1600/IMG_1678.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhAMqps6ssGp8G3nIypVe7SupRCJEKHA5-PE4aNWtULukkaSkH_gbI1Yjv_YAN25CSEPpN26HvNbJfoL0-ejpOTDodZTN2DgKEwKCprCb1YKzpH1By_g2JLWo-Bf3k3NN8H73lNHsHSme3N/s1600/IMG_1678.jpg" height="320" width="240" /></a><br />
<i><span style="font-size: large;"><b><span style="color: #38761d;">Rumons</span></b></span></i><br />
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<li><span style="color: #38761d;">125g unsalted butter, room temperature</span></li>
<li><span style="color: #38761d;">100g caster sugar</span></li>
<li><span style="color: #38761d;">2 eggs</span></li>
<li><span style="color: #38761d;">125g plain flour</span></li>
<li><span style="color: #38761d;">125g cornflour</span></li>
<li><span style="color: #38761d;">1 tsp baking powder</span></li>
<li><span style="color: #38761d;">2 tbsp white rum</span></li>
<li><span style="color: #38761d;">100g icing sugar</span></li>
<li><span style="color: #38761d;">1-2 tbsp lemon juice</span></li>
<li><span style="color: #38761d;">zest of one lemon</span></li>
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<i><span style="color: #38761d;">Preheat your oven to 180C</span></i><br />
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<i><span style="color: #38761d;">Beat the butter and sugar until creamy, add the eggs and continue to whisk until well combined. Sift the flour, cornflour and baking powder into the butter mix with the rum and stir with a wooden spoon until it comes together. Using your hands, knead until combined. </span></i><br />
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<i><span style="color: #38761d;">Place a sheet of baking paper on a baking sheet and using your hands take small, walnut size pieces of the dough and roll them into a small ball. You will need to flour your hands for this. Place on the baking sheet and press down a bit. Not too much - you still want a heap on the dough. Continue with the remainder of the dough. </span></i><br />
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<i><span style="color: #38761d;">Place the baking sheet in the middle of the oven and bake for about 12-18 mins until just turning golden. You don't want them overbaked as they are nice and fluffy when just done. </span></i><br />
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<i><span style="color: #38761d;">Place on a wired rack to cool down. In the meantime, combined the sieved icing sugar with 1 tbsp lemon juice and a bit of hot water to create a smooth but thick icing (you might need to add more lemon juice. The hot water gives the icing the shine but don't use too much, you want the lemon flavour rather than the watery one). Drizzle over the cooled cookies and let stand until the icing has set. </span></i><br />
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<i><span style="color: #38761d;">Goes very nicely with a nice cuppa tea and the afternoon paper :-) </span></i><br />
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Bon Appetit<br />
<br />Elkehttp://www.blogger.com/profile/14666290816074180279noreply@blogger.com0