Archive of ‘Recipe’ category

BUTTERMILK CAESAR DRESSING

 

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

BUTTERMILK CAESAR

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

Method

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. 

 

 

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.

              

 

 

OUR WILD GARLIC SODA BREAD (THE JESS MURPHY REMIX)

It’s wild garlic time of the year again and we always try and post a few recipes to celebrate one our of favourite wild ingredients.

We were very flattered that the mighty Jess Murphy from KAI featured a reworking of our Wild Garlic Soda bread in last week’s ‘Food and Wine’ magazine in the Sunday Business Post and, frankly, made it better. Jess recommends the inclusion of a good Irish farmhouse cheese and recommended Mayo’s own ‘Barr Rua’ (no relation) from Dozio cheese makers or over the border for some deliciously nutty ‘Kylemore’.

Jess also brought to our attention the wonderful ‘Little Mill’ flour from Co Kilkenny, which we hope to be getting in stock at the shop real soon. Getting out there in the lashing rain and finding some wild garlic is all part of the buzz, but if you can’t arsed, we’ve also got some in the shop. Spread with lots of Irish butter and as Jess says, ‘It’s heaven on a plate’.

Wild Garlic Soda Bread

  • 450 g plain white flour, preferably from The Little Mill, plus a little extra for dusting
  • 5 g Achill Island Sea salt
  • 5 g bread soda, sieved into flour
  • 400 ml of (Cuinneog) buttermilk
  • A handful of wild garlic leaves, washed
  • 150g Dozio Barr Rua cheese, Kylemore or Cooolatin cheddar , gratedButter to serve

Method

  1. Preheat your oven to 220C
  2. Sieve all dry ingredients into the bowl.
  3. Lightly chop the wild garlic and add into the buttermilk
  4. Add the cheese to the dry ingredients, then pour in the buttermilk.
  5. Use your hand to lightly mix the ingredients until they just come together, then dust your counter with flour and tip out the dough.
  6. Shape into one ball, cut a cross on top and then place on a floured tray and place into the oven.
  7. Reduce the temperature to 190C and bake for around 30 minutes. You can also make several savoury scones with the dough, instead of one large one and cook in the same way.