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Recipe – Poached Woodcock Smoked Haddock ….with queens and greens

 

We’ve been selling Sally Barnes’ wonderful smoked fish in our shop for well over a decade. Sally is a true artisan and her produce is quite rightly celebrated not only in Ireland but across the culinary world.  Based in West Cork  and working only and always with wild fish, Woodcock Smokery has remained a stalwart of small-scale independent business for over 40 years.

Sally’s delicious Smoked Haddock is the main ingredient of this month’s recipe… a classic and comforting dish. We had the fish with some nice floury spuds and some beautiful Glasraí cabbage, topped with some fried Gubbeen bacon lardons.

https://www.woodcocksmokery.com/

Poached Woodcock Smoked Haddock – serves 2

750 ml of Gleann Buí or full fat milk

Small onion, Sliced

2 bay leaves

Graham’s Irish Dijon Mustard – dessert spoon

Plain flour – 2 tablespoons

50 g butter

Lemon juice and seasoning to taste

 

Method

Remove the Haddock from packaging and place

skin side down in a  medium saucepan,

add the bay leaves, slices of onion and put over the milk

so the fish is just covered – 500 – 750 ml should do it, depending on the width of the saucepan.

Heat the milk on a moderate heat and keep at a gentle simmer for no more than 5 minutes.

Turn the heat off and let the flavours mingle for about 10 minutes.

Carefully remove the fish from the sauce pan with a spatula , place on a plate and cover with parchment to keep warm.

To make your sauce, strain the warm milk into a jug. Melt the butter in the same saucepan, and whisk in the flour…cook this on a gentle heat  with the occasional stir for 2 or 3 minutes and gradually start to whisk in the milk…if the sauce is too thick, add some more milk or if you’re feeling indulgent, you can finish with some cream. Finally, whisk in the mustard, a small squeeze of lemon juice, plenty of pepper and taste for the salt…it might not need it.

The sauce is delicious on it’s own but you can  embellish it by adding any of the following – Some capers, Chopped dill , Spinach or parsley or fennel.

 

 

ANDARL PORK BURGERS WITH BUILíN BLASTA SMOKED ONION MAYO

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

Ingredients 
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)

Method

  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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