Tag archive for : galway hooker

This Friday and Saturday Kai Cafe + Restaurant​ is going on the road (well our menu is) to Powers Thatched Pub​.

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Kai’s head Chef Jess has created a beautiful menu for people to enjoy at Powers. Jess as always sources and uses only the freshest and local suppliers and ingredients.

There will be a very locally inspired menu with chowders, mussels and charcuterie plates along with fresh breads, crisp cool drinks and live music.

Why not take a break from Galway City and join in the fun from 12 noon until 8pm on both Friday and Saturday. This is a brilliant chance to taste all things Kai but in Oughterard.

#Tellyourfriends #kaiontour #likeandshare

Filled Under : Events

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

Method:

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

  • November 25, 2013

This is a layered sticky turnip dish. We try and source as much local produce as possible from the west of Ireland. Our turnip comes from Offaly and we use Cuinneog butter and local Galway beer.

Ingredients:

500g lentils

2 large white onions

200g sage

2 parsnips

40g re Russian kale

30g garlic

20g Irish butter

200ml vegetable stock

100ml Merlot

5 large turnips

1 bottle Galway Hooker

120g Durrus cheese

 

This is How we Do it:

1. Soak your lentils in water and leave out on the counter-top overnight.

2. Chop you onions finely along with the sage, parsnip, kale and garlic and fry all in the butter in a large saucepan.

3. Once nice and soft and golden brown, add the lentils, veg stock and red wine and cook for 15 to 20 minutes or until soft. Once cooked, leave to cool and season to you liking.

4. Slice your turnip into sheets and add to a roasting tin with a knob of butter and a half a bottle of Galway Hooker and cook at 170* C/gas mark 3 until semi soft – about 25 minutes.

5. To assemble in a roasting dish, add layers of turnip sheets and build up, alternating with layers of the lentil mix until all the turnip and lentil mix is used up. Add a decent wedge of Durrus on top and bake for another five to 10 minutes.

 

TIP:

Durrus is a strongly flavoured cheese but a good blue cheese, such as Bellingham Blue, would also work.

 

Filled Under : Recipes