pheasant

Winter is pretty much here, let’s face it, and here is one of our favourite Sunday treat. This is a special dinner, that must be shared with friends in front of a blazing hot fire.

It’s game season right now so the perfect time to sample the unique flavours of game. Our game comes from the amazing Dromoland Game, which we use in roasts, stews, and other special dishes, so keep an eye on the boards in the coming months.

Ingredients –

2 oven-ready pheasants

2 bay leaves

3-4 handfuls fresh thyme

300ml white wine

500ml chicken stock (or water)

1 handful flat-leaf parsley, chopped

2 onions

4 cloves garlic

1 knob butter

3 tbsp olive oil

 

Get your oven nice warmed up so it’ll be ready once you’ve got everything together. It should be at 170C or 325.

Once you have all your ingredients ready and to hand it’s time to get cookin!

Method –

1. Put a large casserole over a medium heat; and add the butter, and a splash of olive oil. Once the butter melts add the onions, garlic, thyme and bay leaves, and stir regularly for about 10 minutes until everything is soft and golden.

2. While your stirring the pot full of herby greatness, get a large frying pan on a high heat, and add two tablespoons of olive oil.

3. While the pan is getting good and hot season the pheasants all over with salt and pepper.

4. Once hot enough brown all sides of the pheasants for as long as it takes, taking care not to burn the skin.

5. Once the two steps above are complete add the pheasants to the casserole dish.

6. Next step is to deglaze the frying pan with the remaining wine and the stock, and add to the casserole.

7. Bring the casserole to a simmer, then cover and place it in the oven.

8. Cook your birds for 2 hours.

 

When cooking is finished take the birds out of the casserole dish leave to rest on a plate or boards for 5 minutes.

What’s left in the casserole dish will make a perfect gravy base. Get the fire on and serve with locally grown roast winter veg!

 

Filled Under : Recipes

So it’s that time of year again, although this time round we’re not complaining about the rain and the cold just yet. It’s been a bumper year for local produce getting the right weather for growing crops.

Now that autumn is slowly sliding in its time for Halloween, and that means that the pumpkins are appearing in the shops. Despite having a fairly mild autumn so far it’s great to be able to look forward to nice warming pumpkin pies, curries and soups.

You can never get enough of these sweet hearty vegetables, and this week we’re going to help you make the best pumpkin pie!

We recommend you make your own pastry, but if you don’t have the time you can settle for the shop bought sutff, just make sure it’s a nice one!

Locally grown pumpkins

PASTRY Ingredients

125g plain flour

55g butter

30-45ml cold water

Pinch of salt

 

PASTRY Method

Making pastry is fun, so get ready to get durty!

1. Get the flour, slat and butter in a large bowl and rub it all together until the mixture is a consistent texture like breadcrumbs.

2. Start to add the cold water slowly and combine everything to make a nice soft, smooth pastry.

3. Cover your bowl with clingfilm and leave in the fridge for at least 15 minutes or until you’re ready to use it.

 

PIE filling ingredients

450g pumpkin flesh, cut into cubes

3 large eggs

275 ml double cream

75g soft dark brown sugar

1 tsp ground cinnamon

½ level teaspoon freshly grated nutmeg

½ tsp ground allspice

½ tsp ground cloves

½ tsp ground ginger

 

PIE filling Method

Once you have the pastry ready pre-heat the oven to 180C

1.Steam your pumpkin until its nice and soft. When it’s mashable take it off the heat and drain. You can put it in the food processor to get a nice smooth texture if you like.

2.Whisk the eggs together

3. Put the sugar, spices and cream in a pan, and bring to a simmer, then pour the eggs in and continue to whisk.

4. Now add the pumpkin pureé, and combine everything together,

5. Once the mixture is well mixed, pour the filling into your pastry case and bake for 35-40 minutes.

That’s it!

Pumpkin pie is delicious both warm or cold, so pop it up on the wire rack to cool, or get it out on the table and dive right in!

Filled Under : Recipes

Bake Fest, Galway

 

This weekend over 10,00 baking enthusiasts are expected to visit the first ever Bake Fest Galway in Leisureland, and we’re incredibly excited!

Expect a weekend of sweet baked goodness, Ireland’s biggest baking competition, demos from some of Ireland best loved chefs, and of course we could not resist but get involved too!

The great thing about this event is not just the thought of a weekend surrounded by baked treats, but it’s also in the name of a very good cause. And before you ask, your sweet tooth is not a good enough cause! Bake Fest is being run in association with ACT for Meningitis, with all funds raised going towards the charity.

The event will run on Saturday and Sunday from 11am and is free to everyone, so make sure you bring the kids down!

Kai is sponsoring the gingerbread person decorating event(we’re so PC!) so make sure to pay us a visit and decorate your person!

Bake Fest is about a few different things, it’s about raising money for a very worthy cause, it’s about helping to preserve old traditions, but also to showcase the wealth of talent we have in both novice and professional bakers.

If you think you’ve got a winning Royal Iced Cake, or the best novelty cakes make sure to enter the Bake Fest competition, there are enough child, beginner and novice categories to make it worth your entering, and it’s not too late!

If you’re into celebrity chefs the guys have that box ticked for you too! The double Michelin chef whom Jess spent many years working with will be taking part in a demo along with BBC2’s Patrick Ryan, food columnist Lily Higgins, and TV3’s Edward Hayden.

The event is close to Kevin Thorntons heart as he will speak at the event about how his own son recovered after being diagnosed with Meningitis.

There will be also be demonstrations from celebrity chefs on everything from baking bread and cakes to making cookie monsters for the kids.

To stay up to date over the weekend or to find out more about the events check out www.facebook.com/GalwayBakeFest

 

Filled Under : Events

The Source of Achill island Sea Salt

“We started with pots and buckets”, said Marjorie O’Malley when I asked her how her business got started.

It sounds like a typical tale from one of our country’s wonderful cottage industries, but this is exactly how this wonderful business is still being run today.

What inspires a family on Achill Island to start a business producing sea salt? A good documentary, a book, a spot of googling, and heap of enthusiasm during a typical Irish winter – wonderful!

When Kieran and Marjorie’s interest in sea salt was sparked from a BBC documentary they looked out their window unto the wild Atlantic seashore and thought, ‘sure why don’t we try that here’.

As it turned out the idea was not novel to the area, as the couple discovered there was a salt factory in operation on the island in the 1820’s . Although its history has been lost down through the years, the couple have located maps that cleary mark out that a substantial salt business was once in operation on the island.

Living right on the coast the O’Malley’s were quick getting to work researching methods for sea salt production, and in no time were hauling buckets of sea water up the road and into their family kitchen.

Late nights boiling, drying and burning pots taught them how the whole process worked, and eventually to producing their first batches.

It quickly became a realisation that people may be interested in buying the locally produced salt. It didn’t take long for word to get out about the salt makers on the island, and in turn orders started coming in from local restaurants and shops.

Only making their first sales in June, Achill Sea Salt is already well on its way to success with demand increasing on a weekly basis. With a little help the island based company is planning to expand its weekly output to allow it to supply more businesses.

While Marjorie tells us that it all kind of happened by chance, it’s clear to see why the demand was so sudden. This is a completely natural Irish product, produced in a traditional manner on a small scale. This is what people want to support today, and this is where quality comes from.

While the company is not ready for a full-scale industrial setup just yet, the increase in business is enough to justify taking the operation out of the kitchen.

The future is very bright for Achill Sea Salt. We love their product; it’s local, natural, and made with love. This is how we cook at Kai, and suppliers like these are what allow us together to bring quality and flavor to our customers each and every day.

If you’re interested in getting your hands on some of their product drop in and ask us. It’s currently available in a small number of shops, but the greater the demand the greater the supply. So let’s help this island family get to every artisan store in the country

 

Filled Under : food , locally sourced

At the prestigious Food and Wine restaurant of the year awards 2013, it was announced that Galway’s own Kai Café and restaurant was awarded with the title of best restaurant in Connaught.

The announcement was made at a gala luncheon at the 4 Seasons in Dublin on Sunday afternoon, and we were only delighted!

Not only did we win the notable award, but our head chef and owner Jessica Murphy also received a commendation for her work running the kitchen at Kai.

Having previously scooped best chef in Connaught at the same awards, this is yet another plague for us to hang on our walls in a very short period of time.

In total 21 awards were presented at the ceremony, which was attended by over 400 people representing the restaurant industry from all over Ireland. The awards presented included Best Restaurant and Chef Awards for the four provinces and Dublin.

The Food and Wine awards are highly recognized in the food industry, with all awards voted on by a panel of judges from all over Ireland.

In operation for just over two years, Kai continues to attract national and international critique.

We’d like to thank all our customers, suppliers, and staff for getting us here. It’s been a very special time, and we’re going to keep doing it!

Filled Under : Award , Press

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