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HAMPER AND GIFT SHOP 2023

Our first floor space at Spencer street is filled with lots of gorgeous Irish made gifts, a great selection new wines, the all important ports, sherries, Irish vermouth  and, of course, Rua hampers !

We have loads of great Irish made gifts such as Soilse and Ochre soy wax candles,  Badly made Books notebooks from Cork), Dublin Cocktail lab Hot Whiskey Syrup, Oxmantown soap from Dublin, Millbee reusable food wraps (Offaly) and more. Riedel Glassware, Lots of chocolate, Cards, Aeropress coffee makers, keep cups, cookbooks,  and Chilly’s reusable bottles.

We have also chosen some great new wines for your Christmas table or if you’re looking for a special bottle for a fussy friend – we’ll have just the thing.  A good selection of Magnums are available too – such a great gift idea. Plenty of fizz to choose from including ‘Fritz’ a super alcohol free alternative for the festive season.

Pop upstairs to browse some hampers – you can order from us in store or order online for delivery nationwide or collection.

HOW TO ORDER YOUR HAMPERS FOR COLLECTION FROM OUR SHOP 

Visit us online at caferua.com 

Follow the link for ‘Click and Collect’ Hampers

• Choose your hampers, pay and get your pick up time

Alternatively, you can call us at Rua on 094 9286072, tell us what you’d like to spend on your Hamper and we can have your order ready for collection at our shop on Spencer St. with 24 hours notice.

Click here for NATIONAL DELIVERY options on our BOSCA NOLLAG Hampers

 

 

 

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.

              

 

 

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