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COOKERY DEMO – The Mayo Ingredient

Carrowholly Cheese - cookery demo

Carrowholly Cheese - cookery demo

COOKERY DEMO – The Mayo Ingredient

TWO DATES – Tuesday 13th June, 7:30 pm – OR – Wednesday 14th June, 7:30 pm

Our latest Cookery Demo draws it’s inspiration from the county’s larder. We’ll be putting recipes built on the work of wonderful local producers …Cuinneog Buttermilk - cookery demobuttermilk puddings from Cuinneog Dairy Farmm, a slow cooked onion focaccia style bread using Carrowholly cheese, Achill Island Sea Salted Caramel Brownies, as well as a variety of dishes incorporating ideas for breakfast, main meals and desserts.

From other local artisans like Wild Wood Vinegars, Bean West Coffee, Andarl Farm Free-Range Pork Producers, Kelly’s of Newport and much more. Each night will also feature a ‘Meet the Maker’ visit from one of our featured producers.

Achill Island Sea Salt - cookery demo

 

We are delighted to host these two cookery demos in conjunction with ‘The Gourmet Greenway’. As always, the evening includes supper, a glass of wine and notes from the demonstration. Limited tickets priced at €30 still available by calling our Delicatessen on 094 9286072.

The Mayo Ingredient - cookery demo

 

COOKERY DEMO – Vegetarian Cooking – Part 1, 25/1/17

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veg 2

Vegetarian cooking – Part 1

Despite it’s title, our first food demo of 2017 is not just for vegetarians but for anyone looking for inspiration to create some delicious meals focusing on vegetables as the key ingredients.

We’ll be joined on the evening by one of our favourite local producers, Michael from Velvet Cloud, who’ll be bringing some of their delicious Sheep’s milk yoghurt and Rockfield cheese from their farm near Claremorris in Co Mayo. We’ll be using the yogurt in a variety of ways, including  delicious coriander yoghurt sauce and a yoghurt and raspberry cake.

Other recipes for the night include Cauliflower steaks with romesco sauce, a really delicious Vegan veggie burger, as well as salads and condiments like a veggie Kimchi.

As always, our demo night includes a light supper and glass of wine as well as a full set of notes of everything covered in the demonstration. Tickets for the evening are limited and available to purchase from our delicatessen at €30.

We’re also running a full vegetarian menu on Friday 27th January in New Antrim streetclick here to see the menu . Book a table on 094 9023376

Velvet cloud link
http://www.velvetcloud.ie/

Vegetarian Menu link
http://www.caferua.com/wp-content/uploads/2017/01/RUA_VEGMENU.pdf

 

 

 

Cake Sale

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On the last Sunday in November, the TY Home Economic Students from St Joseph’s School took over our shop on Spencer street and filled it with their delicious bakes for their annual fundraising Cake sale.

cake-sale-st-josephs-crew-2-7-12-16Under the tutelage and direction from their teachers  Ms. Tuffy,  Ms. McLoughlin and Ms. Hurley, the girls commenced preparation for the Bake Sale on Tuesday the 22nd of November by making the cookie dough. On Friday, 15 students gave up their time, energy and skills for a days work and baked and packaged the cookies, sliced the rocky road, made crumble and weighed all the ingredients which Rua supplied that would be needed for their Sunday bake off! cake-sale-biccis-7-12-16

At 7 am on Sunday morning, 24 students piled into the Home Ec. kitchen at their school and started baking for the bake sale later that day. The day was hectic but productive and the students worked non-stop. Another group of 12 TY students – the Sales team –  arrived at Rua in groups of 4 per session and took care of business, meeting and serving the eager customers with all the baked goods, which consisted of Brownies, Rocky Road, Coffee and Walnut squares, Apple Crumble, cookies, Lemon Madeira and Orange Drizzle squares. The day was a huge success and with all the cakes selling out,  the initiative raised much needed funds for the school.

Rua was proud to host this talented class of bakers for another great Cake Sale, and happy to help supply them with all the ingredients for the cakes. Thanks also to suppliers La Rousse , Pallas, Lavin’s fruit, Musgraves, Aurivo Dairy and Claremorris Free Range Eggs for their sponsorship of ingredients.

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