2014 January - Archive
Thanks to MarieClaire Digby from the Irish Times for printing our Hooker and Highbank mustard recipe. In case you missed it here ya go – Get On It….
Jess Murphy, chef/proprietor at Kai Café and Restaurant in Galway, makes a unique Irish-inspired mustard that goes down a treat in the cafe and she has kindly agreed to share the recipe.
To make four 200ml jars of Jess’s Hooker and Highbank mustard you’ll need:
350g golden mustard seeds
500ml Galway Hooker ale
1 tsp of Achill Island sea salt
A pinch of chilli flakes
350ml of cider vinegar
6tbsp of Highbank apple syrup
1tsp of ground mace or nutmeg
Mix the mustard seeds and beer together in a bowl, cover and soak overnight. Sterilise the jars by washing them in very hot water, then drying in the oven at 160 degrees. Stir the remaining ingredients into the mustard seeds. Blend in small batches in a processor until nearly smooth. Spoon into the sterilised jars and tap gently to remove air bubbles. Leave for three weeks to a month to mature.
Filled Under : Recipes
You all asked for it, so it’s back with a bang. This month we are restarting everybody’s favourite book club. Yet again Jess is combining two passions to entertain and teach those interested in food. There are book clubs, and supper clubs the world over – but no cookbook clubs, until now!
The club is about people learning, talking, and sharing their passion with others. “It will be great for people to share their love of cooking and cookbooks with like minded people. The club will be a place for individuals and groups of people to come and talk about food, ask questions, and find out how to be a better home chef” says Jess.
For each club we try to seat people together to make new friends, meet old ones, and share their common passion. Along with a set menu from the book we will have a special guest talk on the night.
The club nights sell out very fast so it’s advisable to book ASAP. This month Jess will cover Roberta’s cookbook. This innovative page turner is straight out of NYC and is packed with unreal recipes.
The book is a product of a Brooklyn destination that the New York Times called “one of the most extraordinary restaurants in the country, which began as a pizza place and quickly redefined the urban food landscape”. If that’s not reason enough to sign up, pick up the book yourself and find out more.
Tickets are available in advance from the restaurant at €35, this month’s event is on Tuesday 28th January at 7:30pm. These events fill up fast so get in quick.
If you fancy a sneak peak at next months book – look up Smoke and Pickles!
Filled Under : Cookbook club