2012 April - Archive

 
The West of Ireland is consistently producing more and more fantastic farmhouse cheeses, and the quality of produce is obvious judging by the numerous awards constantly rolling westward.
One such producer is that of Killeen Farmhouse. Situated just out the road in Portumna, Killeen Farm is producing some very exciting cows and goats cheeses, based loosely around the Gouda recipe.
Over the past few years farm owners Haske Knippels and Marion Roeleveld have transformed a one time small goat farm into an award winning and thriving cheese business.
At Kai we are lucky enough to be able to use the farms cow and goats cheese in a selection of our dishes in both the café and the restaurant. It is an adaptable robust cheese, and the customers love it.
They say the proof is in the pudding, and in terms of awards, Killeen has cleaned up. Among the numerous accolades the farm was crowned Supreme Champion at the Irish Cheese Awards 2011 and scooped three major category awards at the British Cheese Festival Awards last September.
To further cement the impact Killeen Farmhouse has made on the food world it is soon to be welcomed to the aisles of Harrods prestigious foodhall.
All cheese on the farm is handmade from pasteurised milk using traditional animal rennet.
Cheeses are matured for a minimum of six weeks, while the cows cheese is matured for up to 12 months.
The goat’s milk is produced from the farms own herd of goats which are grown naturally on a diet of grass, while the cows milk is sourced from a local dairy farmer. This close relationship between the beginning and end product allows  Killeen cheese to be fully traceable, and of a consistent quality.
Killeen Farmhouse Cheese is available in the following varieties:
Goat:
Plain goat (6-8 weeks)
Mature goat (4-5 months)
Italian herbs & olives
Fenugreek (walnut flavour)

Cow:
Mild Gouda (6-8 weeks old)
Medium mature (4-5 months)
Mature (8 months +)
Italian herbs & olives
Garlic & herbs
Basil & garlic
Cumin

Killeen cheese is on the menu at Kai on a regular basis, and if your interested in buying some to take him it is available from Sheridan’s Cheesemongers, Mc Cambridges, Mortons, and farmers markets in Galway.
For more information on Kai visit www.kaicaferestaurant.com
For more information on Killeen Farmhouse you can email them directly killeen.cheese@gmail.com

Filled Under : Uncategorized

This Friday Kai will host a complimentary tasting of the wonderful Elephant Hill wines with the vineyards owner. Hailing from Hawkes Bay, just like Kai’s owner, and head chef, Gunter Thies’s vineyard is located on the idyllic Te Awanga coast in New Zealand. 


The restaurant stocks his wines including foodie favourite, Elephant Hill Sauvignon Blanc. He’s in Galway for the weekend, so this Friday at 6pm Gunter is coming to Kai to do a one-hour tutored tasting of his lovely wines in our upstairs dining room.


Admission is on a first come first served basis as places are limited. Entry is free, although there will be a collection box for Self Help Africa.


For more information contact Kai on 091 526003

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Pigs on the Green


Newcomers to the pork business are Fergus and Sandra Dunne, one time organic vegetable farmers, they decided to venture into the world of pigs.

Having run an organic shop, Fergus said the couple wanted to combine the organic and retail experience to try something new.

On a small farm just outside of Tullamore the couple are rearing more than 50 free range native Irish pigs. The Tamworth pigs, formally know as the Irish grazer, got their name after being sent to Tamworth for a spot of hard labour.

Tamworths are known for their taste, and hardy nature; “We need good fencing”, says Fergus.

In business for just a year Pigs on the Green have established themselves as having some of the finest sausages you will be lucky to come across. We feature them heavily on our Sunday brunch menu.

At Kai we love the Pigs on the Green black pudding sausages, they are incredibly moist and so tasty. The quality of the meat making up the sausages is superb, with no fillers or nasty ingredients bulking them out.

The beauty of a free range roaming animal is that they build up quality fats, and protein, which comes through in the flavour of the meat. The health benefits are also notable where healthy animals are high in Omega 6.

Fergus and his wife have 4 sausage varieties at the moment; black pudding, chilli, breakfast sausage, and an Italian sausage. He also produces streaky and back bacon, loins, belly, and neck fillet. There is a pancetta on the way, and he is talking about producing a pork leg confit - which sounds incredible!

If you want to know more about the Pigs on the Green, drop in and try their produce at Kai, or pick up some to cook for yourself at McCambridges, Mortons, or Joyces in Knocknacarra.


Filled Under : restaurant galway