Tag archive for : local
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.
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
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!
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!
125g plain flour
30-45ml cold water
Pinch of salt
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.
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
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
This is the time of year when those luscious black berries appear on bushes along the roadsides of rural Ireland. Blackberries stir childhood memories with most of us, reminding us that the summer is gone and schooldays have come around again.
Having had such a great summer this year the berries are big, ripe and juicey – just the way we like them. There was nothing more satisfying than leaning over the gigantic bushes as a child and getting stung by nettles just to pick the juciest berry on the bush. The sting never mattered as the prize was well worth it.
Irish mammies have lots of blackberry jam recipes for spongecakes, pavlovas, and summer tarts, however it’s always been a good idea to preserve some of your crop to ensure the memory of summer fades slowly. Try not to use shop bought berries as it’s just not as satisfying.
Here’s a simple Blackberry recipe that will have you tasting the summer fruits long into winter.
8 cups blackberries (2 lbs or 1 kg)
1/2 cup water
1/4 lemon juice
4 cups granulated sugar
In a large pot add the blackberries, water and lemon juice and bring to a boil, stirring constantly.
Add the sugar slowly, constantly stirring until the sugar dissolves. Once the sugar is dissolved reduce the temperature to a medium heat until the liquid thickens. This can take up to 15 minutes.
To test if it’s set put a small spoonful of jam on a cold plate(from the freezer), if it wrinkles – you’re good to go!
Get the jam jars out and spoon the jam in.
Make sure to have a nice scone ready to enjoy the fruits of your labour. There’s nothing nicer than trying the fresdhly made jam straight out of the pot!
Filled Under : Recipes
After just two years in business one Galway eatery continues to cement its place as one of the best restaurants in the country.
For the second year running Kai Cafe and restaurant has been selected by the critically aclaimed McKennas guide and named as on of the “100 Best restaurants in Ireland 2013” with the couple describing Kai as “Utterly delicious cooking, served with style in a great room”.
About the restaurant the McKenna’s said that Kai is a destination that takes your breath away: “One minute they were open, the next minute they were famous, and everyone wanted to get a table”.
Last year the restaurant attracted a host of awards from the McKenna’s guide including the commendation of being named as the Best Restaurant in Ireland.
This year the eatery has been noted as one of the top 10 social media players leading the way for other restaurants in the country, while continuing to demonstrate a progressive and dynamic approach to the food business.
The food at Kai is described in the guide by highlighting the talents of owner and head chef Jess Murphy: “Jess Murphy’s food has real pizazz. The flavours just jump off the plate and bounce around your taste buds delightedly”.
The prestigious awards are recognised in the industry as an indication of excellence, and quality highlighting only the most creative, dynamic, and original restaurants in the country.
Owned by David and Jessica Murphy, the pair transformed a one time flower shop to a bohemian food heaven, that continues to attract national and international critique.
The restaurant prides itself on using local suppliers and showcasing local produce, and is described well by the McKenna’s guide stating: Kai is “beautifully curated, with a roll call of the best West Coast suppliers, assisting the Murphy’s as they make their unique magic”.
Filled Under : Award