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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. 

 

 

Shakshuka Kit

Perfect if you are missing your weekend brunch buzz

A Middle Eastern style tomato, roast pepper & paprika stew… and you can just add eggs for a really tasty breakfast, brunch, lunch or tea.

The kit includes:

  • a pot of Shakshuka,
  • 6 free range eggs,
  • a pot of Velvet Cloud yoghurt,
  • a bunch of coriander
  • a pack of flatbread wraps

 

 

 

 

 

 

 

 

To make

  1. pour your pot of Shakshuka into a pan or saucepan and heat gently ..add a small cup of water to this in the pan.
  2. when heated make a couple of small ‘wells’ in the sauce
  3. break an egg into a cup and drop the egg carefully into a well. Repeat with as many eggs as you’d like to add.
  4. keep the pan on the heat and cook for a few more minutes until the eggs poach in the sauce … until the whites are just set and the yolks a little runny (or however you like your eggs cooked)
  5. once it’s cooked you can add a variety of different toppings ..we have added some Velvet Cloud yoghurt, coriander, black bean rayu and some smoked chilli (for an extra kick!).

But you can also add feta… or just as it is.

 

Rua ‘Bank Holiday Bag’ Delivery

An ideal gift to send to a friend or relative locally to let them know you’re thinking of them.

We are delivering the bag on both Friday 29th and Saturday 30th within a 5km distance of Spencer Street. We are delivering the bag within a 20km radius of Spencer Street on Saturday 30th.

The Bank Holiday Bag includes:

  • a lemon loaf cake with mascarpone icing, lemon curd, pistachio & raspberries
  • a loaf of brown soda
  • a pot of Rua herby hummus
  • a jar of Rua chutney
  • a packet of Kilbeggan Irish cookies
  • a pack of Skelligs Irish chocolates (various flavours)
  • with a handwritten note

Delivered for €35

You can also have the option to add (as per picture)
1. A bottle of our beautiful Italian house wine (red il Casolare or white Fugatti Pinot Grigio) + €14 *pictured
2. An Irish soy wax candle by clean slate + €17.95 *pictured
You may, of course, add any other items to your delivery .. check out caferua.com

If you wish to pre-order this for this weekend we would recommend having an order in early as possible.
For Friday 29th delivery within 5k of Spencer Street, we must have your order in by Thursday 28th May at 2pm
For Saturday 30th delivery within 20km of Spencer Street we must have your order by Friday 29th at 2pm.

To order:
email us deli@caferua.com with ‘ BANK HOLIDAY BAG’ in the heading. With your name, delivery address (including eircode) and your phone number – we will then call you back to confirm all the details.
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*please note that all items are subject to availability
**picture shows BHB with the added extra items

 

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