Beer Excellence in Franciscan Well

Shane Long

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.

Des McCann

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.

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.

Red Rebel

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.

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. 

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??

Brewing Process

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. 

Handmade Labeling Machine

Roasted Malt to taste

Tasting Glasses

Bottling Unit

Jameson Cask

Little Treat

Bottle Cap Machine

My Heroes in 2013

Ok, since everyone has a hit list of best and worst, I thought I will give you my list of my highlights of the year 2013. You might agree with some of them, with others you might not but the people below made the most impression on me last year, not always in big ways but in ways that count. Please note that the list is in no particular order:

Avril Alshire-Howe

Avril Alshire-Howe

Avril is married to Willie and together they run the Caherberg Farm near Rosscarbery. Avril is one of the hardest working women I have ever met and she seems to have a resource of energy that would challenge Superman. Together with her husband, they have scooped up awards after awards for their Black Pudding and Sausages. Avril is researching old recipes to come up with new ways of using her produce - and I am not talking about a full fry-up here. She came up with a recipe of Christmas Cake with sausage meat and if you didn't know it was sausage meat, you would think you are eating a rich full flavoured cake. She is not afraid of trying new things and I can't wait to see  her cookbook collection which I was told is extensive. You can find Avril at food festivals, markets and online on Rosscarbery Recipes Facebook & Twitter. 

Dave & Aidan O'Brien

This brother duo of The Workshop Tearoom have hospitality down to perfection. When you enter the Tearoom in Ballygarvan, you will feel like an old friend who came to visit. The welcome is warm and invites to stay. The combination of excellent cakes, teas, salads and light lunches with cosy seating and antics ready to buy is so simple but at the same time so fantastic that I have been there a few times although it is completely out of my way. This wonderful tearoom is worth any drive. I have bought an antic French Day Bed and have to stop myself every time I am visiting not to buy any more of the handpicked items on sales. Dave (who also paints) and Aidan restore items with a light hand and a lot of creativity. A place where you can forget the cold outside and just relax. 

Mairead & Richard Jacobs

If you have ever been to Idaho Cafe, you will understand why this power couple is on this list. They do simple things with perfect precision. They know what they are good at and their customers know it as well. Service is given with a smile and you are never pushed to leave to make room for someone else although there are queues out the door to get a table in this beautiful little cafe. I am not the only one who has recognised the amazing standard as they have won 'Best Cafe in Ireland' this year. The wall outside their cafe needs more room to fit all the prizes Mairead & Jacob have scooped up over the years. Over 12 years in business, customers are still in love with them and so am I. What has me mostly amazed is the social conscience both have. Idaho was the first business to join the Suspended Coffee Movement. Giving back to the community is a way of live for them rather than a marketing strategy. All ingredients are Irish sourced and it shows in the final dishes created by Mairead. Make sure to pay them a visit to see what the buzz is all about. 

The Rocket Man

Talking about doing simple things right - The duo of The Rocket Man, Simone Kelly & Jack Grotty shows that we just love fresh taste of fresh ingredients. Something as simple as salads are transformed into bursts of flavour with combinations that make your mouth water. Wacky events like hiking up Carrauntoohil and feeding the hungry hordes have made The Rocket Man a household name. Their fantastic salads can be found in Mahon Point Farmer's Market on a Thursday and in Douglas & Midleton Farmer's Market on Saturdays. They also cater for larger parties as they did when I organised the Film Feast at last year's IndieCork Film Festival. Can't wait to see what Simone & Jack have up their sleeves this year. 

Kevin Thornton

I have to admit, I have never met Kevin Thornton but of course I knew about him, having won several awards (one being number 28 in the world). But what made me add him to this list was his talk at last year's TedX event in Dublin. Bringing us back to basic and following the seasons. His talk was very personal and inspiring. He was preaching to the choir with me but I am using his talk since to underline my believe that we should stop trying to get strawberries in December and start eating what we are meant to eating in the season we are in. As a chef that might be hard to achieve but Kevin Thornton is showing how it is done. You can watch his talk here: http://www.youtube.com/watch?v=gTEnbxizUsI 

Toonbridge Dairy

Again, I have not met any of the 2 men involved in the Toonbridge Dairy but I just love what they are doing. Bringing proper buffalo mozzarella to our tables. Now they have started to make ricotta and as I have heard, Haloumi. You can buy the meat as well. If  you are near Macroom, make sure to head to Toonbridge to visit the little cafe where you can get homemade cakes, salads and more. The shop next door gives you everything you need to create an Irish-Italian dinner. 

Suspended Coffees

You have read above that Idaho Cafe was the first cafe in Cork to join the Suspended Coffee Movement. This movement takes a very simple idea - when you enjoy a coffee in any of the participating cafes in Ireland, just pay for one (or two) coffees. Someone who can not afford a coffee can call in and ask for a suspended coffee. It might not change the world but it will make someones day. You are helping someone in your community and it doesn't break the bank. Please support this movement by asking your local cafe to join the suspended coffee community. 

 

Irish Seedsavers

If you are looking for a cause this year, please make sure that you support Irish Seedsavers who are doing such important work in keeping our heritage vegetables and fruit alive. You can support them by simply becoming a friend for €50 a year or simply buy your seed supply from their online shop. I can't emphasis enough the important work the seedsavers are doing.

Opening the doors - Perry Street Market Cafe

Logo

We still have wonderful people around who are brave enough to stare recession straight in the face and say: I will start a business!!!!! Brian Drinan & Paul Coffey are two of these brave - or crazy - people who simply said, we need a new cafe in Cork City and true to their word, this morning, Monday 12th August, the doors opened to Cork's newest Café, Perry Street Market Café in said Perry Street (in case you wonder where it is - it is the side street of Larry Tompkins pub). A former furniture store that was cramped, dark and cluttered, Brian & Paul were able to awaken the building once more to its deserved glory. White washed walls with muted coloured timber railings and panels give the room its warmth while the large windows let natural light in. The table tops are reclaimed from a monastery in Midleton that add history to the mix as well. I love the marriage of old and new as it brings a wonderful feel to the room.

To make better use of the large room and to add a special flair to the cafe, pop up shops of Best of Buds flowers and Memento, Homeware & Gifts are included as well as a stall for fresh fruit and vegetables.

Beautiful display of fresh produce

The focus is on local producers and the menu is based on what is in season - a recipe that still works for me. The duo were smart enough to hire Pamela Kelly as their head chef. Pamela has been head chef in Nash19 for years and has made the move to Perry Street Market Café to bring her own flair to the place. Her cooking ethos is simple - take good ingredients and let them speak for themselves. There is no need for heavy sauces, 'floral' speak that no one understands - just great ingredients combined with great cooking.

Brian Drinan - service with a smile

Does Cork really need a new café?? Yes, I think it does. It caters for the 'day folks' - opening hours are Monday to Saturday 08:00 - 18:00 and Sunday 11:00 - 17:00. I really hope that they are getting a piano in for the Sunday sessions - brunch and jazz music go hand in hand for me. So I keep my fingers crossed that they add this to their Sunday Service. And for me, it is great to have a place to go on a Sunday morning in town and I am sure it will kick off soon when news go around of a place where you can get great food on a Sunday morning.

Staff having fun at work - always a great sign

The food for breakfast is as it should be. The full Irish - you can choose which items you like. Mushrooms on toast is a dish, I can recommend highly. A mix of wonderful mushrooms with a slight coating of cream and herbs - a delicious and almost decadent dish that makes you believe in mushroom fairies.

Beautiful mushrooms on toast

Here is to the great success that the team of Brian, Paul & Pamela deserve. I am sure, their hard work and passion will have its guests returning over and over again.

Freshly baked bread from Hassett's in Carrigaline

More delicious breads & cookies

Window display

Lunch Menu

Beautiful flower arrangement on the tables

Best of Buds flower display

Homeware & Gift Shop coming soon

It's the little details that are special

History & Modern touches

Ballyhoura Mushrooms - A Ragout

Wonderful selection of oyster mushrooms

I first encountered Ballyhoura Mushrooms at the Kenmare Food Carnival last summer and was impressed with the quality of the mushrooms and the different products Lucy Deegan is offering. From mushroom ketchup to marinated mushrooms - and all homegrown in Ireland. So when I went to Mahon Point Farmer's Market the other day, I paid Lucy a visit and came across the most amazing oyster mushrooms - pink, brown and yellow - I called them rainbow mushrooms. The flavour of each was so different and I could see a mushroom ragout building up in my mind (I do have fantasies about food, I admit it). 


The deep flavour of the mushrooms was amazing in the ragout. I didn't use any salt as the reduced beef stock gave the dish the depth it needed and the mushrooms are standing up nicely to the beef stock. The mushrooms are quite meaty - so you won't be missing meat in this dish, but if you could for vegetarians, you will need to use vegetable stock which would change the flavour of the dish and you might need to add some seasoning.


Mushroom Ragout

Mushroom Ragout

• 400g mixed mushrooms, cleaned & roughly chopped
• Olive oil
• Butter
• 2 red onions, chopped
• 150ml reduced beef stock
• 100ml cream
• Fresh parsley, chopped

Heat butter & olive oil in a frying pan and sauté the onions until translucent and only starting to colour.

Add the mushrooms and fry for about 15 mins, stirring now and then. Pour in the reduced stock and cook until reduced and almost all liquid is evaporated. Add the cream and parsley, heat through and season to taste (be aware that the reduced beef stock can be quite salty).

Serve on a bed of mashed potatoes or rice.

Pork Cheeks - Quite cheeky

The other day, Mr T and I watched a re-run of Come Dine with Me Ireland - it was a Dublin episode and the host of the night decided to cook pork cheeks. It looked horrendous to be honest as he kept the skin on and didn't burn off the hair - it really looked revolting. But the guests said that under all the fatty parts, some moist and succulent meat was to be found. Mr T was intrigued and said, he would like to try it.

So, off I went to the English Market and Tom Durcan had a big pigs head on display, so I thought the chances were quite good that he also had pork cheeks - and I was right. Remembering how awful the meat looked on telly, I asked him to remove the skin which he did expertly (one reason, I buy most of my meat from a craft butcher).

Since pork and apples are a classic combination, I decided to braise the meat in dry cider. Even after removing the skin, a thick layer of fat was hiding the leaner meat. I left the fat layer on as it gives the meat its flavour but if I would cook it again, would cut the fat off before serving. I consider this dish a proper man's dish. The recipe below serves 2 people.

You will need:

Pork Cheeks on bed of mash & spinach

• 2 large pork cheeks, skin removed
• Knob of butter
• Olive oil
• 1 large onion, sliced
• 2 carrots, diced
• 2 stick celery, sliced
• 1 pint of dry cider
• 2 bay leaves

Preheat the oven to 160C

Heat the butter and olive oil in a pan and seal and brown the meat from all sides. Transfer the meat to an ovenproof dish. In the remaining oil, add the sliced onion and sauté until translucent. Add the carrots and celery and stir-fry for about 5 minutes. 

Add the vegetables to the meat and pour over the pint of cider. Cover the dish and place in the oven. Leave in the oven for about 2 hours, basting the meat from time to time. 

Remove the meat from the dish and keep warm. Strain the liquid into a clean saucepan and skim of the layer of fat. Bring to a rapid boil and reduce by half. The result should be a rich golden brown colour. Season to taste. 

I served the cheeks with mashed potatoes and steamed spinach. 

Bon Appetit

Chocolate & Coffee - The End

This is the last part of our cookery class and the end of our dinner party together.

The hard work is done – you can relax now. Your guests are fed and it is time to wind down. I personally love it when people keep sitting at the table and talk about all and nothing. Just clear the plates from the table and bring out the goodies you prepared in advance. There is always room for a chocolate truffle or a light biscuit.

You can of course just serve tea made from a teabag or instant coffee but imagine how impressed your guest are when you serve them a proper cup of tea or a lovely steaming cup of freshly brewed coffee. Coffee with Advoccat is just a special coffee flavoured with Advocaat and topped with cream but which is just delicious. Coffee can be flavoured with any liquor you like – Amaretto (almond), Kahlua (coffee) or even a banana liquor. Your imagination is the limit. 

We have lost the art of tea making since teabags are so convenient. But why not step out of the 'norm' and treat yourself with a lovely cup of tea that actually taste of tea. We have 2 wonderful shops in Cork that specialise in loose tea and can recommend the right tea for you. They not only stock tea but also coffee beans, in case you like to get into 'proper' coffee drinking. Gurmans in 4, Fenns Quay and Little Buddha in McCurtain Street have everything you need to get you started. 

Chocolate is always a treat – especially when they are handmade. Don’t worry if you think they don’t look perfect – it shows that you made them yourself. It is quite easy to make wonderful delicious chocolates if you stick to a few rules. I will be showing you how to make free-formed chocolates as well as moulded ones. Chocolate needs to be tempered if using it for moulds as this will guarantee a glossy finish. With our free-formed chocolates, it’s not necessary as we will dipping them in shredded coconut. These chocolates also make a nice gift for your guests to take home – just put them into a nice box, a little ribbon around and you got a stylish gift for next to nothing.

When choosing chocolate, make sure to check the cocoa content. Never use chocolate flavoured bars – they are made of vegetable fat and some flavouring. It has never been near chocolate. The best chocolate of course is from your local chocolate shop where you can choose between different strengths of chocolate (there is a list of suppliers at the end of the leaflet). But here, I will be using white chocolate – which is basically cocoa butter – that I bought in Aldi. I am working with that chocolate for years, and can’t fault it. I am using mainly the milk and white chocolate.

Advocaat Coffee

1 cup strong coffee     

Sugar to taste

6-8 tsp Advocaat

2 tbsp whipped cream

Chocolate powder

Warm the cup, add the Advocaat. Sweeten the coffee to taste and pour over the Advocaat. Spoon whipped cream on top and dust with chocolate powder.

Indian Spiced Tea (Mix)

Chai can be bought in Gurmans in Fenn's Quay.

Add tea to milk in saucepan over low heat. Use 4 teaspoons loose leaf/4 tea bags for every three cups. Once added, stir the tea constantly. Use low heat to brew slowly and to prevent dangerous overflow. The milk will eventually boil into foamy bubbles. You will notice that the colour has changed from white to a caramel cream colour. At this point, reduce heat or remove it from heat.  It will still continue to infuse. The stronger you want it, the more you should heat it.

Strain it through a tea sieve into cups.

Coconut-Marzipan-Chocolates

20 glace cherries

250g Marzipan

100g icing sugar

250g shredded coconut

Egg Nogg or Advocaat

White chocolate for dipping

Delicious Easy-Peasy Chocolates

Mix the marzipan, icing sugar and egg nogg (add bit by bit until you have the right consistency) until it is well combined. Form little rounds (as bit or small as you like them – just keep in mind that we need room for the filling).  Fill each round with a glace cherry and mould into a closed ball. Set aside and continue until all of the mixture has been used up.

Place the coconut in a bowl.

Melt the chocolate over a bain marie and dip the balls in the chocolate.  Drop the balls into the bowl with the coconut, making sure they are completely covered. Place in little paper cases and serve.