Around this time last year, we were asked by John and Sally Mc Kenna for a recipe to include in their latest  publication , entitled “MILK” ,  which was to come out later in the summer. Since published, it’s a fantastic and eclectic collection of recipes all with the common theme of using wonderful Irish Milk and ‘uniting the farmer in the field with the cook in the kitchen’.

We chose to use our local buttermilk as the inspiration for our recipe. ‘Cuinneog’ is a family run dairy based near Balla, Co Mayo. They make the most wonderful butter and thick, gloopy , delicious buttermilk – full of goodness and perfect for this recipe.

We’ve departed from the classic Caesar Cardini recipe by replacing some of the oil with buttermilk, but we hope that you like the modification.

‘MILK’ by John and Sally is available to buy at our deli on Spencer street and here from our online shop. It can be posted nationwide.

Our Buttermilk dressing features , at time of writing, as part of of our Caesar Salad meal kit and on our sandwich of the week with slow cooked Andarl farm pork belly.

Visit our CLICK and COLLECTION site for more details


Cais na tire, Coolea , Parmesan or suitable hard cheese with  a nutty flavour – 50 g grated

Anchovies – 3 fillets

Egg yolks – 3

Dijon Mustard – 1 heaped dessertspoon

Worcestershire sauce – 1 teaspoon

Garlic – 2 cloves

Sunflower oil – 200 ml

Cuinneog Buttermilk – 200 ml

Lemon juice, salt and black Pepper to taste


Combine all ingredients in food processor except oil, milk and lemon juice. Blend until smooth and with motor running drizzle in the oil in a thin steady stream, taking care not to add it too quickly, otherwise it could split and curdle. When th oil is incorporated, keep the motor running and add buttermilk, pouring steadily . Transfer to a bowl and season and add some lemon juice to taste.

Keep refrigerated for up to 5 days, ensuring eggs have at least this as a use by date.

If you’d rather make a mayo using raw eggs as above, you can use some of the ingredients as a base to flavour

some shop bought mayo. Blitz the anchovies, garlic, cheese, mustard and Worcestershire Sauce together and tie the motor running, add about 100 ml of buttermilk in to make a paste….empty a jar of good quality shop bought mayo into bowl and add the Caesar ingredients, seasoning and adding some lemon juice to taste….if required, thin it out a little with some more buttermilk….you’re looking for the consistency of drinking yogurt…

Dress some baby gem or romaine salad leaves and top with some crispy Gubbeen bacon lardons, and shavings of your chosen cheese. 




This week’s post doesn’t really qualify as a recipe . Instead, we’ve let some of our wonderful suppliers do all the work for us. As Spring develops ambitions of Summer, we thought that we’d compile a limited edition burger kit  available to order online here from our New Antrim street cafe .

Andarl farm’s PORK and APPLE Burgers have always been a Rua deli staple and well loved by our customers. However,  the addition of one of our favourite new products , Builín Blasta’s SMOKED ONION MAYO,  pushes this sandwich to another level.

From the kitchen of Heather Flaherty and her Spiddal Café of the same name, this mayo is an utterly delicious accompaniment for burgers, sandwiches, as well as a base for an egg mayo, potato salad or coleslaw. We absolutely love it, and think you will as well.

Our Kit also features our own sweet pickled red  onions as well as some Irish baby gem lettuce and brioche buns, and Colm and crew have also made some delicious polenta chips to go with the kit. Numbers are limited , but even if you miss out this week, we’ll be stocking the burgers, mayo as well as another new addition, a pack of Walsh’s Blaas. 

Here comes the summer.




Spring flavours

Put together by Colm in our New Antrim St. cafe, this salad was a starter option for our Mother’s day menu. He used the wonderful St Tola original log for this recipe. Siobhan and the team at St Tola make a wonderful range of Goat’s cheese from their farm in Inagh, County Clare. If you’d rather avoid the process of whipping the cheese, you could also use a lighter variety such as their tubs of St Tola ‘DIVINE’ which is a much lighter, curd-style variety. Of course, feel free to use other Irish Goat’s cheese such as the cheese from Galway Goat’s farm. We stock all these varieties in our shop on Spencer St.

You’ll be spoilt for choice with greens in the coming weeks, and we managed to get some lovely purple sprouting broccoli from the crew at Glasraí, but a stem broccoli would also work as well. Good quality asparagus will be available around May, and also works well for the salad.

Chargrilled  Greens and ‘whipped’ St Tola Goat’s Cheese salad with Romesco
Serves 2 as a main, or 4 for a starter

For the Romesco sauce

  • 100g roasted walnuts
  • 4 red peppers roasted, skins removed
  • ½ teaspoon of chopped garlic
  • 1 dessert spoon sherry vinegar
  • Olive oil to loosen
  • Salt
  • Whipped goats
  • 200g Irish goat’s cheese
  • 70 ml cream
  • Greens (Stem Brocolli, PSB or asparagus all work well)


  1. Roast and skin your peppers.
  2. Reserve the oil, and blitz all other ingredients in a food processor or with a mortar and pestle. With the blade running, add some olive oil to loosen the mix. The sauce will keep well in your fridge covered for up to a week.
  3. Whip the goat’s cheese and cream in a processor on high speed until smooth (30-45 seconds). Do not over whip it will become grainy
  4. Blanch or steam your greens for 2 minutes and then chill immediately by placing in a bowl of iced or cold water.Drain and reserve
  5. Get your chargrill up to temp
  6. Put a small amount of olive oil onto your vegetables and toss to coat them( it’s very important not to oil the grill pan as it will end up frying the veg rather than charring them)
  7. Place your vegetables on the hot chargrill for 1 minute on either side
  8. Remove the vegetables and lightly season with salt

Assemble your salad and serve with some nice bread and something lovely to drink.


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