tag:blogger.com,1999:blog-29240638930673394242024-02-19T03:31:05.367+00:00Warm&Snug&FatAmee's good food for family and friendsAmeehttp://www.blogger.com/profile/16067145212171995360noreply@blogger.comBlogger134125tag:blogger.com,1999:blog-2924063893067339424.post-26958075391593905102014-02-27T07:58:00.000+00:002014-02-27T07:58:40.051+00:00A Celebration of Sandwiches<div class="separator" style="clear: both; text-align: center;">
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<tr><td class="tr-caption" style="text-align: center;">The gCounter</td></tr>
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We are a nation of sandwich eaters. Every cafe, counter and hatch does its own variation, with ingredients ranging from withered lettuce to flash fried steak, from slathered 'spread' to flavorful aioli. But which is the best? Sally and John McKenna recently took this question to the streets of Dublin and the Twitterverse to find out. From an close-fought battle the Pulled Pork from Brother Hubbard was crowned the Capital's 'ultimate sandwich'.<br />
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Last year the Hellman’s Best Sandwich Competition saw food establishments asking their customers to vote for their favourite sandwich in Ireland, and the people of Galway people proved we were particularly fond of ours. The title of 'Ireland’s Top Sandwich' went to The Cellar Bar on Galway's Englinton Street. They won the day thanks to Chef Aidan Cleary’s tempting 'Cajun Spiced Chicken Ciabatta'. Not only that, the City of the Tribes also scooped a runner-up spot in the same competition with the Warm Toasted Ciabatta with Beef Medallions from McCambridge’s, proving that Galway is Ireland’s overall top spot for sandwiches. The three winners were awarded a trophy, and professional panini grills, which will come in handy for this year’s competition which is shaping up to be a lot tougher.<br />
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<tr><td class="tr-caption" style="text-align: center;">37West.</td></tr>
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A lot of people wrongly consider a sandwich to be a simple construct of a sliver of processed meat or a square of processed cheese between two pieces of white sliced pan. They think that a sandwich is just a sandwich. Sadly, this tragic, flaccid excuse for a meal is a lunchtime staple for too many who will never know the magic of a lovingly made 'buttie'. Let's face it, no truly good sandwich is ever going to win any awards in the health stakes but then if you are looking for a low carb, paleo option you'd better have a salad.<br />
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If, however, you do like a nice sandwich now and again, what and where is the best sandwich in Galway? Like breakfast, sandwiches are a matter of personal taste. People feel strongly about the one they buy, they are closely linked to where they live, work or socialise. There are places that are new and cool and places that are institutions - my own extremely well-researched preferences are the long- running 'Hot Tuna on Foccacia' in Anton's, the newcomers G Counter Club Sandwich and the 37West Chicken Melt. McCambridge's is the place to go when you want to go off-piste. Here your sandwich doesn't have to follow any rules. It doesn't have to have any salad in it. Or cheese. Or ham. The menu board is just a list of suggestions. You get what you want, how you want it. Stuffing with beetroot? No problem! Sounds grim but hey, it's your sandwich.<br />
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<tr><td class="tr-caption" style="text-align: center;">Antons.</td></tr>
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From months of intensive testing and an incredibly close-fought battle, not including the franchise-type like Subway and O'Briens, who are a little lacking in both passion and personality. My crack team of sandwich connoisseurs have come to a decision. The best sandwich in Galway at this moment in time is... the Bánh Mì at the Bierhouse, Dominick Street where the boys from Entre-pans have been taking the art of sandwich making to a whole new level. From their tiny open kitchen in the Bierhouse, these master sambologists serve a short but brilliantly diverse menu of five sandwiches. A celebration of sandwiches in all their forms made to a very high standard, the others to chose from are - the three cheese grill; a smoked mackerel or tofu Po' Boy; their SBLPT, (a smoked bacon BLT with the genius addition of fried potatoes) priced around €6/7.<br />
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<tr><td class="tr-caption" style="text-align: center;"><span style="font-size: small; text-align: start;">Bánh mì</span></td></tr>
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A bánh mì is essentially the only sandwich in Vietnamese cuisine and it is quite a tour de force, with crusty baguette, hot seasoned pork, creamy pate, fresh coriander and a drizzle of mayonnaise. Entre-pans' take on it has a wonderful mix of flavours with an excellent crunchy fresh savoy cabbage 'slaw, studded with pear and apple and garnished with a perfect cucumber pickle. Each and every bite filled with intense and delicate layers of flavors, add a portion of house spuds at €2.50, potatoes sautéed in butter with onions and a tipple from the Beirhouse's extensive menu of craft beers and this sandwich will be hard to beat.Ameehttp://www.blogger.com/profile/16067145212171995360noreply@blogger.com0tag:blogger.com,1999:blog-2924063893067339424.post-85244908330780759632014-02-13T10:22:00.002+00:002014-02-13T10:22:49.161+00:00a matter of taste...Loughrea, charming lakeside town or the last outpost of civilization before you reach the dangerous 'midlands', a place similar to Middle Earth inhabited by orcs, elves and dwarves. You'd be well advised to play it safe and stay inside of our county borders, and if you do, it is quite possible to dine well in Loughrea.<br />
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Restaurants and pubs in Loughrea have a fair selection of good quality meals and snacks using locally sourced ingredients. The hotels too have locally sourced cuisine on the menu with great local lamb and beef farmed nearby. As in any sizable town there are, of course, takeaways offering fast food, fish and chips, Indian and Chinese. For something a cut above you can't go wrong with the pizza and pasta at il Porcetto from their affordably priced menu. 'The Hungry Bookworm' a lovely eclectic cafe and wine bar and where you can enjoy their variations on classic dishes while also perusing the literary classics is well worth exploring too. </div>
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My latest visit to Loughrea was to 'Taste Matters' a small restaurant at the West Bridge end of town. The large commercial building it is housed in is not going to win any beauty contests but they make the very most of their space with plain wooden tables and chairs, bare floors and slatted timber ceiling. The walls are hung with bright works by local artists, it has a certain charm and cheerfulness to it.</div>
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The stated aim is to serve ‘honest, fresh tasty food in a friendly casual environment’ and under the direction of Slovakian chef Michal and his front of house partner Jirka from the Czech Republic, they certainly manage that along with their friendly, efficient staff. The point here is the food, which is sort of brilliant. </div>
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Most of the dishes are born of careful shopping, the seafood chowder and winter salad especially are won or lost with their ingredients. A simple slice of pork belly on a fennel spiced red cabbage puree is wonderful, the brie melt was enjoyable with a lovely beetroot and celeriac slaw although the bread was a dense foccacia rather than the advertised sourdough.</div>
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The menu changes regularly, according to what is in season, main courses are typically organic salmon, duck breast and roast loin of lamb or pork stuffed with black pudding.</div>
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A slow cooked rib eye is so, so tender, almost at the wonderful point of total collapse into its celeriac and dill sauce. The sauce so shiny you can see your reflection in it. A piece of pan fried hake is crispy skinned perfection on one of the nicer risottos I've found outside of Italy, creamy and studded with green peas and fresh pesto.</div>
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Desserts were a good chocolate mousse, an excellent zesty lemon tart, a chocolate cake with the right amount of 'gooeyness' in the middle and a passion fruit parfait. They were all very good with the lemon tart winning 'best in show' for that night. For those of you doing the maths here, no we didn't eat four desserts by ourselves! I brought the children, there's a great kids menu too.</div>
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The compact organic and biodynamic wine list (featuring wines from small family-owned vineyards in Chile, France, Italy, Argentina and Spain) contains just 16 wines with the majority of them at €26 and below. All are offered by the glass, half carafe or bottle and there is a nice touch with the 'Wine Flight' three glasses of white, red or dessert wines of your choice reasonably priced at €12. A couple of Irish craft ciders, a Czech Pilsner on draft and O'Hara's bottled beers from Carlow round out the drinks menu nicely.</div>
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Michal and Jirka have the magic formula, Jirka at the front of house is hugely likable, while Michal in the kitchen is clearly talented. The cooking is both traditional and innovative and best described as European fusion, inspired and influenced by many cuisines. These guys also have the best prices for tea and coffee, with a tea costing only €1.50, while coffee is €2 - and their coffee is great.</div>
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Taste Matters have been building up a good local clientele and were certainly worth the drive from Galway. The restaurant was busy when we visited, all tables filling quickly and a large family party of seventeen. Another testament to the broad appeal as the family ranged from toddler to retirement. Booking would be advised especially on a Friday or Saturday. These guys know what they are doing, now they just need everyone else to know what they are doing too. People of Loughrea, this is a clear case of use it or lose it. </div>
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<i>Taste Matters, Millennium house, West Bridge, Loughrea. Tel: 091 880010</i></div>
Ameehttp://www.blogger.com/profile/16067145212171995360noreply@blogger.com0tag:blogger.com,1999:blog-2924063893067339424.post-20624673016585637412014-01-09T11:35:00.002+00:002014-01-09T19:18:42.387+00:00a very good year...<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
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<tr><td class="tr-caption" style="text-align: center;">This is no ordinary sandwich, this is a gCounter sandwich.</td></tr>
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2013 was a fascinating year in the world of food. We met the Cronut, a delicious donut-croissant hybrid. We filled our boots with Korean Kimchi and pickled anything that could fit in a kilner jar. We munched our way through veritable bouquets of flowers strewn on our wooden platters and washed it all down with beer from the local micro-brewery. The biggest news of course was the food fraud of the 'Horsemeat Scandal' with food manufacturing companies finding themselves in deep manure as a Euro-wide problem was uncovered. There was a second blast of the stun gun to the meat trade with the Irish Farmers’ Association discovering that many Irish brands of sausages, bacon and ham are not Irish at all. But at least they are made from pork, folks, so that's something we should be grateful for, right? With consumers understandably more cautious, we can only hope that lessons have been learned.<br />
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<tr><td class="tr-caption" style="text-align: center;">RIP DaTang Noodle House</td></tr>
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It's been a very good year for food in Galway, with just a few minor blips. Notably the recent sudden loss of DaTang Noodle house, a way of life for many people over the years. It will be sadly missed by myself and others I'm sure. But Chi is there now and I'm sure, while it is not the same, it will be equally as well received in that thriving little part of town. We also had the closing of Cava in Dominick Street. But proving that you can't keep a good restaurant down they bounced back a few months later. I've have dined deliciously at Cava's reincarnation Cava Bodega more than a few times since it opened this May. For its pork skin crackling and a wealth of other riches, this has become one of my favorite places for sending family and friends with kids. Never close again please!<br />
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There were great complete newcomers to the scene also. The very trendy G-counter opened at the end of April in Wellpark with good food in a fun, casual setting. Its menu consisting of a variety of oversized sandwiches, salads, rotisserie chicken and an on-site bakery with lots of sweet treats became popular from day one. Similarly, less than a year open is West37, down the busy road behind NUIG, teeny tiny, with student life coming and going. The Chicken Melt sandwich cost seven quid, lasted just seven minutes, but I think about it every day. Why can't all sandwiches be that good? Chez Azur with its stunning views out over the docks brought a welcome addition to the upscale, high-end side of things and the prawn, mint and petit pois starter I had there was one of the best dishes of the year without a doubt.<br />
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<tr><td class="tr-caption" style="text-align: center;">Chez Azur</td></tr>
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Happily, also, Aniar managed the feat of keeping their Michelin star. The amount of hard work and pure dedication that goes into being awarded a star is an impressive feat, the collective stress then of keeping it under the watching eyes of your peers is another thing entirely, but they seem to have perfected the formula. Curiously, with the vagaries of TripAdvisor, Aniar currently has a ranking of 34 in Galway, outclassed seemingly by An Cupan Tea, The Front Door and O'Connors Pub amongst others. Ah TripAdvisor, how do I love thee? Let me count the ways…<br />
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The experts and trend forecasters have their lists all ready as they do every year. More chefs cooking invasive species? In 2014, they tell us, we can expect to see more locavore chefs doing their part to do away with invasive species by finding creative ways to cook with them. Grey squirrel with giant rhubarb anyone? The farm-to-table trend will continue to grow, with restaurants taking things to the max and continuing a trend pioneered long ago here in Ireland by the good people at Ballymaloe.<br />
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Here in Ireland we tend to like to do things our own way however, so while the rest of the world will apparently be sous-videing at home, devouring sunchokes, embracing beef as 'the new pork' and eating high-end Mexican food (apparently not the contradiction it might appear to be), here are my own predictions for the food scene in the West for the coming year. Yes, it's true! I can tell the future.<br />
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<tr><td class="tr-caption" style="text-align: center;">Craft ciders continue to rise.</td></tr>
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So, if 2013 was the year of the pig, with pulled pork and suckling pig featuring on many menus, then 2014 looks to be shaping up nicely to be the year of the goat, with small producers popping up with artisan products from milk, yogurts and cheeses. As the microbrewery market in Ireland continues to rise, there’s still room in the market for great craft ciders. Be on the lookout for more variations like apple wine and a rather spectacular apple brandy now being produced in Ireland. And finally there will be a lifting of the smoking ban here in Galway restaurants. Yes, there will be smoked everything, from lamb to yogurt to fudge. If you can eat it, they will smoke it. So put that in your smoker and here's to lighting up 2014.<br />
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<i>Published in the Galway Advertiser 2/1/2014</i>Ameehttp://www.blogger.com/profile/16067145212171995360noreply@blogger.com0tag:blogger.com,1999:blog-2924063893067339424.post-51200806892566149342013-12-05T09:28:00.000+00:002014-01-09T19:19:26.475+00:00'Celebrating Irish Salmon' by Máirín Uí Chomáin<br />
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<i>Celebrating Irish Salmon</i> is a new and very beautiful book from food writer Máirín Uí Chomáin. This Connemara native is a former chair of the Irish Food Writers’ Guild, an active member of the Slow Food movement, and holds an honorary MA from NUI Galway in recognition of her commitment to home economics.<br />
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The salmon has been part of Ireland’s natural heritage for over 10,000 years. From time immemorial, the ‘prince of fish’ has been caught and eaten here, bartered and traded, celebrated in lore and legend, almost as much a symbol of Ireland as the harp or the shamrock. 'Celebrating Irish Salmon' presents over 100 recipes by acclaimed chef Máirín, with contributions from other cutting-edge chefs, smokehouses and fisheries and including all of Ireland’s Michelin-starred restaurants. Ken Whelan, our foremost fisheries scientist, provides contextual notes on the history of salmon in Ireland, and Walter Pfeiffer’s vibrant, contemporary photographs bring the dishes to life.<br />
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This book is the definitive book of salmon from lifecycle and history, covering cooking terms and equipment, starters and canapés, brunches and lunches with extensive beverage matching as a bonus. The thing that appeals about Máirín's food is its freshness and flavour, equal parts comfort food and lighter, more exotic tastes. 'Celebrating Irish Salmon' is Máirín’s fifth cookbook and is my favorite (so far) and one of the best books of the year. This is a book for everyone and more especially a taste of Connemara and the West of Ireland. She has penned a gem guaranteed to whet the appetite of seafood lovers. It seems there are as many ways to cook salmon as there are stars in the sky and here captured between the covers of this handsome tome are some of the very best. The book's second launch at <a href="http://www.loughinaghlodgehotel.ie/en/">Lough Inagh Lodge</a> in Recess, Connemara, on Sunday, December 1st was attended by what must surley have been record numbers for an event of this kind. Testament to the high regard in which Máirín is held.<br />
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As I have been writing my little column for the <a href="http://edition.pagesuite-professional.co.uk//launch.aspx?pbid=a2fc81f2-0ccf-4dbf-aca1-00bedf4bde35">Galway Advertiser</a> for 2 years now and have met many people who work with food, from producers, farmers, chefs to writers and photographers. I am lucky now to count many of them as friends. But few people I have come across have made as much of an impression as Máirín. A unique woman and a beautiful soul with a large dollop of 'devilment' running through it all. She has the warmest of smiles and wears her heart on her sleeve. Her emotions are never far from the surface and is just as quick to be moved to tears as reduced to peels of laughter. When it comes to the list of 'who's who' and evaluating the very best of modern Irish cuisine, it will be impossible not to have some link to the pioneering spirit of this ghillie's daughter from Connemara, who I am proud to consider as a friend.<br />
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<tr><td class="tr-caption" style="text-align: center;"><span style="font-size: small; text-align: -webkit-auto;">Máirín Uí Chomáin {pic by Mona Wise}</span></td></tr>
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<i>Celebrating Irish Salmon</i> is published by <a href="http://www.artisanhouse.ie/collection.html">Artisan House Editions</a> in Letterfrack, Co Galway and is on sale in all good bookstores, priced at €20. It is also available at www.artisanhouse.ie with a special launch offer of two books for €30 plus p&p.<br />
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<i>Published in The Galway Advertiser, 5/12/2013</i>Ameehttp://www.blogger.com/profile/16067145212171995360noreply@blogger.com0tag:blogger.com,1999:blog-2924063893067339424.post-35995224250679146452013-11-02T20:37:00.000+00:002013-11-02T20:37:03.744+00:00Festive Foodie Gift Challenge<span class="Apple-style-span" style="border-collapse: separate; border-spacing: 0px; font-family: Helvetica;"></span>This is my first time hosting a guest post and it's a good one. I met a lot of lovely people on my <a href="http://www.platetopage.com/">Page to Plate</a> course back in May and one of them was the lovely <a href="https://www.facebook.com/KaronGrieve">Karon Grieves</a>. She is a Scottish homecrafter with a particular interest in the concept of the larder, something fast dying out from refrigeration and our marvelous invention 'the utility room'. She is also a freelance author, the resident expert on BBC Radio Scotland for all things homely and has published a few books for you to peruse. I love her blog and her photography is just wonderful. But most of all she is funny, fiesty and a good friend... and she boils a perfect 6 minute egg. Do join in the challenge if you can, her book is a little treasure as is she. She also has very big feet #justsayin'. Over to you Karon!<br />
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Hi I’m Karon from Larder Love and I’m thrilled to be visiting here with Amee and to be able to share one of my recipes and a bit of fun news with you. To celebrate the launch of my new Bookette, <a href="http://www.karongrieve.com/gourmet-gifts-for-christmas/">Gourmet Gifts For Christmas</a> (available from my web site <a class="moz-txt-link-abbreviated" href="http://www.karongrieve.com/">www.karongrieve.com</a>) and the Ebook version which is available now on Amazon Kindle I am hosting a Bloggers Challenge on my web site during the month of November.<o:p></o:p></div>
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<b>Festive Foodie Gift Challenge</b><o:p></o:p></div>
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It is all about 'Foodie Gifts' and I’d like everyone to share their favorite foodie gift idea (from homemade drinks to cookies, jams, pickles, jellies and preserves, anything you can eat or drink in the gifty department) with a recipe (must have photo on your post and only one entry each please), the challenge ends on Monday 18<sup>th</sup> November I’ll get a guest blogger to choose their favorite and the winner will receive a paperback copy of my Gourmet Gifts For Christmas. All the entrants will then have their photos and links to their blogs and recipes listed on my blog Larder Love during the build up to Christmas.<o:p></o:p></div>
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Everyone loves receiving something homemade, it shows how much you care for the recipient that you took the time and trouble to make something especially for them. A gift of food is even more special, something that can be enjoyed and shared, savoured and remembered long after the festive season is over.</div>
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Here is a simple recipe for Raspberry & Thyme Vinegar (from Gourmet Gifts For Christmas) which is so pretty and makes a wonderful gift. Look out for vintage bottles for packaging, I used an old vanity bottle. Just make sure bottles are sterilised and have vinegar proof lids.<br />
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<span style="font-family: Garamond;"><i>Raspberry & Thyme Vinegar</i><o:p></o:p></span><br />
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<span style="font-family: Garamond;">100g/3 1/2oz fresh raspberries<o:p></o:p></span></div>
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<span style="font-family: Garamond;">2 sprigs fresh thyme<o:p></o:p></span></div>
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<span style="font-family: Garamond;">1 teaspoon caster sugar<o:p></o:p></span></div>
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<span style="font-family: Garamond;">200ml/3 1/2fl oz white wine vinegar<o:p></o:p></span></div>
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<span style="font-family: Garamond;">Bring everything to a boil and simmer f</span><span style="font-family: Garamond; font-size: 12pt;">or 10 minutes. </span><span style="font-family: Garamond; font-size: 12pt;">Leave to infuse overnight and allow to </span><span style="font-family: Garamond; font-size: 12pt;">cool completely. </span><span style="font-family: Garamond; font-size: 12pt;">Strain and bottle. </span><span style="font-family: Garamond; font-size: 12pt;">Use on salads and add a dash to soda for a</span><span style="font-family: Garamond; font-size: 12pt;"> great drink.</span></div>
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<span style="font-size: 12pt;">Huge thanks to Amee for inviting me on to her blog and letting me share all this with you.</span></div>
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Merry Christmas when it comes!</div>
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Karon x<br />
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Ameehttp://www.blogger.com/profile/16067145212171995360noreply@blogger.com4tag:blogger.com,1999:blog-2924063893067339424.post-70689398099756397812013-10-16T23:20:00.005+01:002013-10-16T23:20:58.439+01:00chewy chocolate chip cookies<div class="separator" style="clear: both; text-align: center;">
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These big chewy cookies come originally from The River Cottage Family Cookbook. I use a bag of chocolate chips instead of chopping up a bar to cut down the workload even more, making them perfect for after school cooking with the kids. They are easy-peasy, taking no more than 10 minutes to make, and 10 to bake. They are also an excellent ice-cream sandwich cookie, simply fill with chocolate or vanilla ice-cream when they are completely cooled and return to the freezer to firm up a little before passing out to the troops.<br />
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<i>Ingredients</i></div>
125g salted butter<br />
100g caster sugar<br />
75g soft light brown sugar<br />
1 medium egg, lightly beaten<br />
2 teaspoons vanilla extract<br />
150g plain flour<br />
½ teaspoon baking powder<br />
100g milk chocolate chips<br />
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<i>Method</i><br />
Gently melt the butter in a small saucepan. Put both sugars into a mixing bowl, pour in the melted butter and beat well with a wooden spoon. Beat in the egg and vanilla. Sift the flour, baking powder and salt into the bowl and stir them in, then add the chocolate. You should have a pretty sloppy sort of mixture.<br />
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Dot heaped dessertspoonfuls of the mixture on to 2 baking sheets lined with baking parchment, leaving a good 4cm in between each one as they really spread out. Place in an oven preheated to 190C and bake for 8–10 minutes, until the cookies are turning pale golden brown.<br />
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Remove from the oven and leave on the baking sheets for a couple of minutes to firm up. Then carefully lift the baking parchment on to a wire rack and leave to cool completely. Inevitably they will be eaten as soon as they are cool enough not to burn fingers. Makes about 16 very large cookies.<br />
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<span style="text-align: -webkit-auto;">P.S. These are Holly Stephens favorite cookie, so I hope you make them up to standard, mammy Sinead. No pressure, like!</span></div>
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<br />Ameehttp://www.blogger.com/profile/16067145212171995360noreply@blogger.com11tag:blogger.com,1999:blog-2924063893067339424.post-59423054514075909062013-10-11T11:15:00.000+01:002013-10-11T11:15:45.490+01:00Cava Bodega <div class="separator" style="clear: both; text-align: center;">
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This inconspicuous premises on Middle Street has certainly had a chequered past in the last 20 odd years. It once housed The European Table, if anyone remembers, with a large and very bizarre water feature. Their solution to having their main dining room in a windowless basement was to paint some windows on the walls. Usually I can remember everything I ate in every restaurant I have ever visited, but strangely for me I can't remember anything I ever ate there. I'm sure it must have been deep fried brie and seared duck breast sort of a place. Sometime after that it was the popular (re-located) <a href="https://www.facebook.com/pages/Scottys-Steakhouse/237326446297">Scotty's</a>, with long queues on the stairs for a seat in the best burger joint in town. It spent a short while as Mustard. I never did go in there as I was always next door slurping noodles in <a href="http://www.datangnoodlehouse.com/">DaTang</a>. It then lay vacant for quite some time until just a few weeks ago when it took on a new persona.<br />
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Now it is a comfortable home to <a href="http://www.cavarestaurant.ie/">Cava Bodega</a>, a reincarnation of the hugely popular Cava of Dominick Street. That premises having closed in January following a rental dispute. I could find many clichés to use here, 'every cloud has a silver lining', or 'when one door closes another one opens' but it will suffice to say that the rental dispute just might be the best thing that ever happened to Chef Patron, JP McMahon. The opportunity to do something different, but do it the same, is a rare thing. There has been a much needed cull of the menu, they have gained a better room for their style, the very definition of up-cycle, re-use and re-purpose. Disused barrels as lampshades, raw wood, brick and concrete, old wine boxes brought to life again as a bar. As before, the kitchen and floor staff are second to none.<br />
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Last year I seem to have spent a lot of time eating pork belly. This year the theme was flowers. Sometimes a welcome addition to a plate, sometimes so heavily strewn on the ubiquitous slate so as to make a dish look like a Catholic primary school's tribute to Our Lady. Not anything you would wish to dig your cutlery into, unless perhaps you had had the foresight to bring your gardening folk along. Cava Bodega quite sensibly took this opportunity to jettison most of the micro salads, the pea shoots and the flower arrangements, and while the plates are still pretty the food is allowed to speak for itself. I went along to Cava Bodega for their opening where they served a selection of their delicious pinchos (Spanish canapé) and glasses of cava (naturally!). There was a 'block party' feel to the evening as the local tight-knit hostelries and restaurants joined together to welcome this former 'Westender' and to make them feel at home.<br />
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JP McMahon, Galway's answer to Fergus Henderson, always walks about with a pigs head under his arm or a fine jambon over his shoulder, if we are to believe the publicity shots for his three restaurants. The day I went for supper in his newest restaurant, he had no meat about his person that I could discern. It was of course possible that he had some charcuterie in his chefs whites but it would have been rude of me to inquire as to the contents of his pockets. In Cava Bodega he serves my kind of food, the edible magic that results when pig meets spice and curing time and magnificent cheeses, piled on bread with piquillos and a drizzle of olive oil. The slow cooked cheeks, hearts and extremities that I love, and that were simply not available in Galway when Cava closed.<br />
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Their cellar carries a wide variety of very good Spanish wines and sherries. The wine menu is divided into a number of categories based on the character of the wine, for ease of ordering depending on preference. There are some beers, ciders and of course cava. The menu, though suffering from a bit of origami, is equally easy to navigate, divided into vegetable, fish and meat sections, nibbles and desserts. Tables are provided with excellent bread, oil and vinegar and, as is the case with a tapas menu, the scaled down portions means expanded choice. We ordered four tapa to start off with and an elegant slate of goats cheese and fig cake arrived first. Pigs cheeks followed quickly and were tender, but not falling apart in a sweet, aromatic soup of apple, sultana and tomato. Earthy chicken hearts in cider with chorizo were devoured, using the bread for mopping up the thin juices, greedily like candy. Pigs head fritter with beetroot and hazelnuts was next with not a scrap left on the plate. I realize this is starting to sound like Hannibal Lecter's last supper but deciding we still had a little bit of room we ordered a lamb heart dish stuffed with chorizo and cooked in beer, this required a refill of the bread basket for even more mopping up. A little dessert of blackberry ice-cream, leaning nicely towards a sorbet rather than gelato, with perfectly ripe fresh figs, and just two edible blooms, completed our meal. The bill came to €38.25 for two - excellent value for the quality and variety we enjoyed.<br />
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If you want 100% authentic Spanish tapas we are lucky enough to have the excellent <a href="http://lunaresspanishtapas.weebly.com/">Lunares</a> on Woodquay for that sort of thing. Cava manages not to fall into the trap of trying to be too authentic, a danger especially in a tapas bar with no Spaniard in the kitchen. It is its own invention, with the best of Irish and Spanish produce it is neither truly and completely one nor the other, but balanced between the two food cultures, a see-saw, back and forth. They pick and choose the parts that work best and melt them into one or the other, meandering pleasantly between both accents.<br />
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I could look for something to criticize, the menu layout is clumsy requiring constant twisting to find the right way up to read it, the signage is not properly centered over the door, but hey, I'm just clutching at straws here. Of the three Restaurants owned and operated by husband and wife team JP McMahon and Drigín Gaffey in the <a href="http://eatgalway.ie/pages/restaurants.html">EatGalway</a> Group, it is Cava Bodega, even more so than Michelin starred <a href="http://aniarrestaurant.ie/">Aniar</a>, that has earned a place in peoples' hearts and certainly in my own. I will always pick <a href="http://kaicaferestaurant.com/">Kai</a> over <a href="http://www.eatgastropub.com/">Eat</a>, if I have managed to walk that far down the West, I may as well keep going, a personal preference. Aniar is a food concept, intellectual eating, a different experience entirely. But <a href="https://www.facebook.com/CavaTapasBar">Cava Bodega</a>, for me, is just right. Welcome home.<br />
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Cava Bodega, 1 Middle Street Mews, Middle Street, Galway. Open from 5pm to late, 7 days a week. Telephone: (+353) 91 539 884. Bookings: bookings@cavarestaurant.ie<br />
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<i>Written for and published in <a href="http://www.advertiser.ie/galway">The Galway Advertiser</a>, 10 October 2013.</i><br />
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<br />Ameehttp://www.blogger.com/profile/16067145212171995360noreply@blogger.com0tag:blogger.com,1999:blog-2924063893067339424.post-58471267968263404322013-08-29T21:40:00.002+01:002014-01-28T13:01:25.811+00:00watch your step and enjoy your trip...<div class="separator" style="clear: both; text-align: left;">
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Aniar is the third best restaurant in Galway. If we are to believe the TripAdvisor rankings, that is. Yes, the only Michelin starred restaurant in the whole of Galway currently takes the bronze behind the "consistently good” Gourmet Tart Company and the "excellent little gem" that is Oscar's Seafood Bistro. With The Galleon and Kirwan's Lane restaurant completing the top five, you may or may not agree with this analysis of the current state of dining in Galway.<br />
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But a quick look at the reviews for the newly-starred Aniar will show that there is something not quite right with the system. While the contributors are in general fair and honest, now and again an isolated bad experience skews the numbers often leaving fine dining restaurants like The West in Barna out-ranked by cute, popular, little cafes like Cupán Tae on Spanish Arch. Like is not compared with like.<br />
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There are a few 'inarticulate rants' wherein restaurant owners are painted as dishonest crooks trying to separate the general public from their cash instead of decent people working their way through a recession in an industry with notoriously tight margins. Of course, and I of all people should know, restaurant criticism requires no qualifications. If you can afford your lunch, you are perfectly entitled to write about it. Bloggers, bon viveurs and the army of virtual food critics do so every day.<br />
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While most reported to be "blown away" by Aniar with the food being "absolutely amazing and excellently presented", a small but vocal minority had their “worst meal in years” and found it to be “pretensious (sic) & waste of money”<br />
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I have never eaten there myself, early criticism from friends had persuaded me to give them more time to find their feet before venturing in and I also find it difficult to pass by Cava next door, where I know I will get a quality meal at a good price. Alas, now I will just have to join the very long queue forming for a table.<br />
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The reviews for Aniar clearly show what kind of establishment it is and what sort of cuisine is on offer, as much can be gleaned from the negative comments as the positive. One person's 'cramped dining room' is another persons 'cosy, intimate setting'. Are you an adventurous eater? Is fine dining your thing? No? Then keep on walking. There are 190 other places to choose from and one of them will suit you. Common sense can tell you that if you are the sort of person who puts salt on your food before tasting it, likes portions that will require an elasticated waistband and absolutely must have chips - you might not be happy with your experience there.<br />
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In general, I believe that these types of restaurant recommendations sites and their advice is informative and useful in avoiding a mediocre meal that will not be to your taste. But overall you would be well advised to take TripAdvisor and their ilk with a large pinch of Maldon.<br />
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<br />Ameehttp://www.blogger.com/profile/16067145212171995360noreply@blogger.com0tag:blogger.com,1999:blog-2924063893067339424.post-55851842140480654082013-08-29T10:56:00.000+01:002013-08-29T10:56:47.212+01:00Dela Restaurant<i>It's good to share...</i><br />
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As Cava rises phoenix-like from the flames on Middle Street in the city centre, its old lodgings have been given a makeover into a Scandi-style eatery known as Dela. On walking in the door, it's impossible for any regular of the previous occupant not to compare one to the other. The layout is pretty much the same, there's a lunch-time deal of soup and a sandwich with coffee for €10 just like the old days and they have Patatas Bravas on the menu, but then again, who doesn't these days? And there ends the similarities, as they are as different as the proverbial chalk and a sharing plate of Sheridan's cheese.</div>
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Dela is owned and run by local couple Joe and Margaret Bohan. So, what inspires a couple to open a restaurant in a space previously occupied by one of Galway's best loved restaurants? Would you have to be certifiable or just confident to open in an area of the city that is home to many of the cities best eateries? Take 'Kai' for a start, just this weekend was announced the best restaurant in all of Connacht with Jess Murphy being highly commended as best chef to boot. There's the very popular 'Oscars Seafood Bistro' and the amazing value in 'Rouge'. If you are going to be the meat in the sandwich between barbecue kings 'Creole' on one side and the Michelin-starred 'Aniar' on the other, then you had better have something special to bring to the table. Luckily for them, they do. </div>
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The dining room at Dela is lovely and bright with clean, simple lines and wooden tables dressed with pretty pots of herbs. The weekend brunch has all the favorites along with some more unusual items, Sourdough Toast with Cheddar and Marmalade; Bellinis; Bloody Marys and Affogatos. Even their fry is made extra special with eggs from their own hens. The newly started lunch menu has Beef Ragu served with potato gratin; or Spanish Omelette with roast peppers and saffron aioli to choose from along with the aforementioned Sandwich & Soup combo, keenly priced with all items €10.00 and under.</div>
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The Bohans are very hands on in Dela. Margaret, graciousness personified, greets the guests herself at front of house and it was she who seated me when I popped in for dinner last week. She is also green fingered and grows lots of the herbs, salad leaves and gorgeous edible flowers used in the kitchen, but not the tomatoes. She doesn't want to talk about the tomatoes. The tables are provided with complimentary breads and compound butters, not that common anymore and a nice surprise. We had a sundried tomato butter and a pesto one which were lovely, particularly with the freshly baked focaccia and brown bread.</div>
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The evening menu reads well at the beginning and end, with some difficult territory to navigate in between. First are the Sharing Plates – charcuterie, cheese or seafood in sizes small and large and using the best of Irish ingredients and local suppliers. The menu also includes traditional main meals – Steak, Pork Belly or Sea Bass with vegetables and potatoes for an additional €3.95 for each. </div>
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Then there are Tasting Plates – which are starters by another name; a selection of Salads/Plates and lastly 'Small Plates' which one might take to mean tapas, but are not. Matched with a very good wine list with some classic reds and whites, divided into new and old world for ease of choice and the best of Irish Craft Brews such as Trouble, Dungarvan, Kinsale, Tom Crean, O'Haras and Stonewell.</div>
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We started with one of the Sharing Plates, a classic combination of seared Rossaveal scallops with black pudding. It looked a picture and came with a river of lemon cream and a buttery bright green, pea purée. This was a glorious plate of food that I will no doubt daydream about for years to come.<br />
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A main of Monkfish for my companion came with a cream sauce studded with vanilla seeds on a buttery hill of mash, a side of ratoutille included. We also had the Patatas Bravas and the Sautéed King Prawns in garlic and chilli from the Small Plates. While the potatoes were as expected, the prawns lacked a little in both chilli and garlic and sat uncomfortably with a salad full of walnuts and parsnip crisps. It's inclusion in the small plates was questionable as it was a sizable plate of food.<br />
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Dessert choices of the day included Bread and Butter Pudding and an Eton mess. We had a nice, chewy Chocolate and Hazelnut Brownie, and a Lemon Tart with berries which suffered from a bit of a soggy bottom. The desserts were just a little on the 'rustic' side - perfectly alright for the day menu with a coffee, but lacking in elegance for an evening menu, more of a plating issue than a tasting one.<br />
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For a four month old, Dela is already a solid performer with a growing club of regulars. The brunch and lunch menu offer real value for money for such good quality food. There's a little fine tuning and tinkering required for the evening menu as one or two menu items are conspicuous by seeming immoderately high in comparison to the rest, but Dela is certainly more than good, getting better and has all of the potential to be exceptional. All-in-all Dela is a great addition to the West-End's dining district and another great reason to make that river crossing.<br />
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<i><span style="font-size: x-small;">Dela Restaurant, 51 Lower Dominick Street, Galway. Tel: (091) 449252. Currently open every day from 12 until late.</span></i>Ameehttp://www.blogger.com/profile/16067145212171995360noreply@blogger.com0tag:blogger.com,1999:blog-2924063893067339424.post-21353325212996436272013-08-22T08:46:00.000+01:002013-08-22T08:49:57.391+01:00The g Counter<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
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<tr><td class="tr-caption" style="text-align: center;">The g Counter club</td></tr>
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This new cafe and deli based in Wellpark Retail Park caused quite a lot of excitement when it opened four months ago and now has just about found its groove. Next to the back door of the G Hotel and directly across from the EYE Cinema, it instantly scores brownie points with some of the only free parking in the city and no booking required. </div>
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If you thought <a href="https://www.facebook.com/thegcounter">The g Counter</a> was in anyway associated with the G Hotel, then you have made the same mistake as I have. Nothing to do with it at all, the only thing they share is a dividing wall and a letter of the alphabet. It is, in fact, the opposite of the G Hotel. No plush neon chairs, afternoon teas or twinkly mirror balls. If you prefer your morning repast to be accompanied by starched linen, heavy cutlery and smartly dressed service, go next door. The g Counter is pared back, open plan, industrial cool, reminiscent of New York's trendy 'Meat Packing District'. This is a Big Apple dining experience without the airfare.</div>
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The room has a lively and informal buzz. The breakfast menu caters for those after something light, maybe buttermilk pancakes with fruit salad or a bramble topped porridge. Diners who need something filling and hot before lunch are offered poached egg on pastrami hash with spiced butter and spinach or a 'Full Irish' with duck fat roasties. There’s a comprehensive selection of eggs - poached, scrambled and fried, Benedict-ed and Florentine-d.</div>
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We popped in for brunch on a busy Saturday. Unusually for a menu, everything seemed to present itself as a contender. Difficult choices had to be made, but immediately, the unusual addition of a goat cheese toastie to the vegetarian breakfast caught my eye, which also listed fried eggs, roast tomato, potato hash and garlic mushrooms. The goats cheese toasted on a very nutty walnut bread was lovely. It also came with a serving of beans, which used to be homemade but now alas are the regular canned kind. I would like to see a return to the house ones as it would have made that breakfast pretty perfect. The 'Oh, so wrong and yet, so right' breakfast salad was also pretty special, with quality breakfast ingredients piled on top of organic greens with a poached egg on top. Fresh watermelon, pear, grapes and pineapple lightly drizzled with yogurt came with the buttermilk pancake rolls and both maple and blueberry syrups for the girls. It's a great spot to bring kids with a well priced kids menu between €2.95 for pasta and tomato sauce or homemade fish fingers and chips at €4.95<br />
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<tr><td class="tr-caption" style="text-align: center;">Vegetarian Breakfast</td></tr>
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The rest of the menu is a variety of oversized 'Deli Sandwiches' salads, soups, rotisserie chicken and hot signature dishes. We liked it so much that I went back two days later for a couple of their 'Deli Creations', for to call these mere sandwiches would be doing them a disservice. The G Counter club sandwich was perfect on a soft pillowy brioche bun. Mexican chorizo, melted Moneterey Jack cheese and roasted red peppers on a delicious sourdough, fresh with a chewy crust and pilled high with herbed rotesseire chicken also came served on a wooden board lined with pretty greaseproof paper. The homemade slaw and pickle were the icing on the cake.<br />
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They also boast a great hotdog with good bun-to-sausage ratio, filled to bursting with sauté onions and sauerkraut. A squidgy bun dwarfed by a whopping NY-style sausage with a delicately smokey taste, is probably the best pre-cinema snack in town.<br />
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The coffee is good and Peroni beer is available on tap by the glass for €2.95 and there is a small but perfectly formed selection of wines by the carafe. Lot's of smoothies and soft drinks too, including my current obsession, the elusive blood orange San Pelligrino.<br />
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<tr><td class="tr-caption" style="text-align: center;">Sandwich platter</td></tr>
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As well as the theatre of the open hot deli counter, they have an on-site bakery staffed by head pastry chef, Eva Quaid, who keeps the Counter filled with a variety of treats. Cheesecakes, roulades and tarts are piled high on the table in front of her glass fronted stage where you can watch these or a commissioned cake being made.</div>
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<tr><td class="tr-caption" style="text-align: center;">Cake Counter</td></tr>
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Even though the G Counter has got the food spot on, it is still very new and has a couple of rough edges. The seats beside the chill counter are just that, chilled, and the availability of certain menu items could be better communicated. Provenance should also be listed here as they use a lot of local suppliers, a small thing but important to the foodie types who will be attracted here for the deli delights. There is an awful lot going on in this ambitious space, from table sevice, takeaway, bakery and retail, so it is very much a work in progress. Owner/manager, the charming Gerry Kelly, tells me their takeaway deli counter is commissioned and will be installed soon for even more takeaway options. You may well find the service muddled and a little fraught on occasion as they work out the new kinks, but I’d still return here even just for a browse of the exquisitely stocked shelves, for the cute singer sewing machine tables which sit outside under a sunshine yellow awning, instantly turning grey days brighter. This deli/cafe is already a Galway favorite and well worth visiting. Certainly one to keep your eye on.<br />
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<tr><td class="tr-caption" style="text-align: center;">Shelves full of 'foodie' treats.</td></tr>
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The g Counter, Wellpark Retail, Dublin Road, Galway. Tel: (091) 770 891</div>
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Open: Mon - Sat from 8am - 6.30pm & Sun from 11am -6.30pm</div>
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This article was written for and published in <a href="http://www.advertiser.ie/">The Galway Advertiser</a> 22/08/2013</div>
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Ameehttp://www.blogger.com/profile/16067145212171995360noreply@blogger.com4tag:blogger.com,1999:blog-2924063893067339424.post-6170429452399605692013-07-25T11:41:00.000+01:002013-07-25T11:41:59.070+01:00Allez les bleus<div class="separator" style="clear: both; text-align: center;">
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New Galway restaurant, Chez Azur, in an elegant upstairs room with stunning views out over the docks, is a quiet culinary oasis just a stones throw away from the buzz of Quay Street. At the top of the stairs are two lovely rooms with lots of character, a little casual with dark wood tables, comfortable chairs, and lots of light from windows looking out over the boats on the harbour. This was my second visit here since it's opening night back in March and it has developed quickly into a well run restaurant.</div>
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Head chef, Ian Daly is in charge of the kitchen, where the freshest available seafood direct from local sources feature on the menus, with daily specials as you would expect from a restaurant specializing in seafood. They have a well priced set à la carte dinner menu for €31.50.</div>
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Besides the fresh fish choices, you can enjoy starters such as goats cheese crostini or a chicken and chorizo salad, followed by main courses of rib eye steak, Irish farmyard chicken and a meltingly tender 24 hour pork belly. The kitchen manage mostly to pull off the delicate balancing act between classic French and modern Irish. </div>
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Having sipped some prosecco with some 'gal pals' at the launch of the lovely new look 'Il Folletto' (I know, it's a tough life, right?) the three of us strolled down and were quickly seated at one of the coveted window seats. A prawn, mint and petit pois starter, beautifully presented in a scallop shell with toasted sourdough bread and edible flower garnish set the standard for the evening. The Crab and Smoked Eel starter was light and flavorful and the Daily Mussel special equally good.</div>
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The mains were all beautifully presented in good size portions. Hake, Sole, Monkfish, the choice of fish was wonderful with an option to add prawns or scallops to any dish for an extra charge of about €5, an excellent idea for those with difficulty making up their minds. 'Sides' of potatoes, organic leaf salad and seasonal vegetables are all charged extra. Seasonality and local producers get credit here also.</div>
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To finish, attractive desserts include popular dishes such as Chocolate Truffle & Hazelnut, Passionfruit & Lemon Tartlet - and a very good wine list, with some quality wines by the glass, served correctly by the ever-so efficient and attentive staff.</div>
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For a seaside town we are somewhat lacking in restaurants specializing in seafood. Chef and proprietor Ken Stembridge is hugely likable and deserves to do well. Our outing here was very enjoyable, great atmosphere, good company and nothing was too much trouble for the staff. It's good to see Chez Azur quickly earning local support. And they have cocktails… what's not to like?</div>
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Chez Azur, 1 New Docks Road, Galway. Tel: (091) 564 477</div>
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<br />Ameehttp://www.blogger.com/profile/16067145212171995360noreply@blogger.com0tag:blogger.com,1999:blog-2924063893067339424.post-49124719988447913092013-06-13T10:25:00.001+01:002013-06-13T10:27:58.513+01:00Cupcakes are the new Cupcakes!<div class="separator" style="clear: both; text-align: center;">
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<i>Just when you think that you can't eat one more cupcake…</i><br />
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The trendcasters have often said that pie was supposed to be the new cupcake, but that didn't happen. Then the speculation was baked donuts or exotic mini tarts. There was an entire list of things that were also contenders for 'the next cupcake'. Regular donuts, macarons, cake balls, whoopie pies - but none of them reached the feverish following achieved by the cupcake.<br />
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At <a href="https://www.facebook.com/thecupcakebakerygalway?fref=ts">Goodness Cakes</a> the new range of flavors inspired by retro summer ice-creams and pops are causing a stir. Pick up a box for your picnic, they travel a lot better than ice-cream. 'Super-split', 'Ninety-nine', 'Banana Split' and 'Mint Feast' have already rolled out of the ovens. What could be next? 'Tangle-twister', 'Brunch', 'Fat Frogs' even?<br />
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So this summer, in Galway at least, it seems that once again cupcakes are the new cupcakes.<br />
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<br />Ameehttp://www.blogger.com/profile/16067145212171995360noreply@blogger.com1tag:blogger.com,1999:blog-2924063893067339424.post-57885169642924342252013-05-09T11:52:00.000+01:002013-05-09T11:52:09.715+01:00Kai Cafe & Restaurant, Galway<div class="separator" style="clear: both; text-align: center;">
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The last outpost of civilization before you reach Salthill. When<a href="http://kaicaferestaurant.com/"> Kai </a>opened, it opened with a bang and very quickly achieved a cult following. It suffered not a jot from teething problems, it was a fully formed concept practically from the word go. Kai was unpretentious and fun with flower and seed strewn salads piled on boards, big Ortiz tuna tins filled with bread and the sun spilling through the skylight even on the dullest of days illuminating the lunchtime altar of cakes. Everyone's favorite Kiwi chef, <a href="https://twitter.com/KaigalwayMurphy">Jess Murphy</a>, brings her own brand of kitchen voodoo and you know you're a regular when you grow to understand husband and partner-in-crime David Murphy's accent at front of house.</div>
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Aside from the best brunch in town every Sunday, it is always well worth the extra trek and the couple of extra euro for their short, seasonal lunch menu. Six or seven options that always showcase the best the west coast has to offer, from potted crab to gurnard fish finger sandwiches on their own foccacia, I have yet to be disappointed. Dinner is an equally short and ever changing menu with about five 'beginnings', 'middles' and 'ends'. </div>
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I was last there for their cookbook club, held about once a month. A book club crossed with a supper club, where Jess and her team cook recipes from one book. Past books have included Ottolenghi’s book, ‘Plenty’ and Denis Cotter's famous vegetarian cookbook 'Cafe Paradiso'. The chosen book last month was 'What Katie Ate' by Katie Quinn Davis. A great book, filled with lovely recipes and amazing photographs, it was one I had been promising myself. Originally a native of Dublin, now based in Australia, Katie is a graphic designer turned food blogger and works as a freelance commercial photographer specialising in food. </div>
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<span style="text-align: left;">I joined up with charming company, my new BFF, </span><a href="https://twitter.com/galwaycupcake" style="text-align: left;">Jennie Browne</a><span style="text-align: left;"> from </span><a href="https://www.facebook.com/thecupcakebakerygalway?fref=ts" style="text-align: left;">Goodness Cakes</a><span style="text-align: left;"> and reigning social media queen of Galway. We also had the wonderful </span><a href="https://twitter.com/SeamusSheridan1" style="text-align: left;">Seamus Sheridan</a><span style="text-align: left;"> from </span><a href="http://www.sheridanscheesemongers.com/" style="text-align: left;">Sheridan's Cheesemongers</a><span style="text-align: left;"> and</span><a href="https://twitter.com/caseswine" style="text-align: left;"> Peter Boland</a><span style="text-align: left;"> from </span><a href="http://www.cases.ie/" style="text-align: left;">Cases Wine Warehouse</a><span style="text-align: left;"> at our table. Both were there to talk about the importance of local suppliers and supporting cottage industry and also to introduce some wines and cheeses to the assembled diners. The dishes selected from the book came thick and fast from the kitchen, the best value three courses for 35 euro I have ever encountered.</span></div>
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Among the starter dishes were patatas bravas - spicy potatoes with crispy ham and wobbly eggs baked in enamel tins and served family-style to the table along with a red cabbage and fennel slaw, lightly dressed with a creamy, lemony herbed yoghurt and studded with blood orange, goats cheese and toasted pecans. There were jugs of lemon cordial with a hint of mint as well as the excellent wines. A creamy orecchiette pasta dish in a pecorino sauce with scattered peas and pine nuts with pretty roasted vine tomatoes balanced on top and a generous bowl of wings and roasted limes to squeeze over.</div>
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For the second course Jess had chosen a lovely Panzanella with a punchy balsamic dressing and a fregola salad (a grain like giant cous cous) with bacon and preserved lemons. A crunchy leek topped fish pie landed on the table along side a 'retro' beef curry topped with caramelized bananas, piles of popadoms and jars of relish, the dishes kept coming until there was barely room to set down your glass.</div>
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Dessert was a piquant rhubarb and hazelnut tart paired with an initially strange tasting strawberry, basil and black pepper ice-cream, that grew on you eventually. </div>
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Alas that was the last cookbook club before the summer season kicks off, but the good news is that Kai is now opening 7 days a week for your dining pleasure. Remember, they seat but 45 so make sure you reserve a table - especially at the weekends. The cookbook club will return after the summer, and I for one shall be keeping a beady eye on their Facebook page, so that I don't miss out on what is one of the best evenings out in Galway has to offer. Totally Toto Africa.</div>
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Kai Café + Restaurant. Sea Road, Galway. Tel: 091 526 003 Email: kaicaferestaurant@gmail.com</div>
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This article was written for and published in <a href="http://www.advertiser.ie/galway">The Galway Advertiser </a>09/05/2013<br />
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<br />Ameehttp://www.blogger.com/profile/16067145212171995360noreply@blogger.com4tag:blogger.com,1999:blog-2924063893067339424.post-30510490649674636192013-02-13T17:51:00.000+00:002013-02-13T18:51:24.430+00:00Miss Havishams Valentines Cookies...<br />
<b>Rich dark chocolate biscuits with sweet fondant icing</b><br />
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Valentine's Day is just around the corner, but not everyone is looking forward to its arrival. I personally am not a huge fan of all the pink, red, glitter and giant stuffed animal clutching fluffy hearts with embroidered messages of undying love.<br />
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Indulge your own bitter heart with these gothic valentines cookies to mark the day, Miss Havisham style. Put on your old wedding dress and eat these in your decaying mansion. They will be a lot tastier than your dusty old wedding cake, all the time being careful to stay away from naked flames.<br />
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<b>Ingredients</b><br />
50g unsalted butter (3 1/2 tbsp)<br />
50g soft light brown sugar (4 tbsp packed)<br />
1 TBS golden syrup<br />
110g plain flour (1 cup plus 1 3/4 tbsp)<br />
20g cocoa powder (not the drink mix, scant 3 tbsp)<br />
(I used Cadbury's Bournville cocoa powder)<br />
pinch salt<br />
1/2 tsp bicarbonate of soda<br />
1 to 2 tsp milk<br />
Rollable fondant icing to decorate.<br />
A little icing sugar and water mixed together to make a paste.<br />
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Preheat the oven to 150*C/300*F/ gas mark 3. Line a baking sheet with baking parchment paper. Set aside.<br />
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Cream together the butter and brown sugar until light and fluffy. Beat in the golden syrup until smooth. Whisk the flour, cocoa powder, salt and soda together in a beaker. Sift this into the creamed mixture. Add the milk a bit at a time, until you get a soft even dough. It should be a bit crumbly, but be just coming together. Tip out onto a lightly floured surface or onto a large piece of cling film and press until it comes completely together.<br />
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Roll out with a lightly floured rolling pin about 1/4 inch thick. (I rolled mine out between two sheets of cling film so that I did not have to use a lot of flour.) Cut out into shapes, heart or others. Carefully lift onto the prepared baking sheet with a metal spatula, leaving some space in between the biscuits.<br />
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Bake for 8 to 10 minutes, then remove from the oven. Carefully lift onto a wire rack to cool completely. Roll out the fondant icing very thinly and cut into similar, slightly smaller piece of fondant icing. Stick the fondant to the biscuit with the icing sugar paste and leave to dry. Paint, stencil or stamp cold, black hearts onto each cookie or decorate as desired. Fester in your own unhappiness or plot your revenge, while enjoying the biscuits with a nice cup of tea.<br />
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<br />Ameehttp://www.blogger.com/profile/16067145212171995360noreply@blogger.com10tag:blogger.com,1999:blog-2924063893067339424.post-83669520597455608962013-02-11T12:45:00.000+00:002013-02-11T12:45:25.520+00:00savory crispy pancakes...<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgmy22gDmGY5HUrfu_mLGuHcdQoBxvnSz9HxGa1-2unuR36OtXMLPrYHjMG4PeZM_phNHQDYJZscEjsi2sl7q8-Rx8M7fzigqBYgzA524pmlf9ViNX6h358yPRVz7h-G61iEJzCW5klNHo/s1600/Crispypancake21.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgmy22gDmGY5HUrfu_mLGuHcdQoBxvnSz9HxGa1-2unuR36OtXMLPrYHjMG4PeZM_phNHQDYJZscEjsi2sl7q8-Rx8M7fzigqBYgzA524pmlf9ViNX6h358yPRVz7h-G61iEJzCW5klNHo/s640/Crispypancake21.jpg" width="426" /></a></div>
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Shrove Tuesday takes place 47 days before Easter Sunday. Because the date of Easter Sunday is dictated by the cycles of the moon, Pancake Day can occur anytime between February 3 and March 9. In 2013 it takes place on February 12 and I shall be making these crispy pancakes, an homage to the industrial foods that filled many an Irish childhood.<br />
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I was burdened for most of my young life by a mother who insisted on making every thing from scratch. As much as we kids wanted the shop-bought cakes, pizzas and convenience foods, we were forced to endure home made birthday cakes, bread and even yoghurt. Nowadays, my children are faced with the same problem, a cruel mother who denies them all the delicacies of the freezer section of the supermarket or the Disney-endorsed Petit Filous. As it turns out, the only thing that myself and the children missed out on was vast amounts of suspicious meats - horse, donkey, possum, bat or whatever they have been passing off as beef all this time.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhS7FJs-FsDMTwzqmNjPXxYByj1zV_byhR5dw2tjr_tu8LCxwni9gxnuOlmfdypQBt8OegknoWljrajclMohmM5ukVCEKe1evCct63Ny16TeCir1uTodLPkBwQ7DkAkf2gOn0XVKc6ctyE/s1600/Crispypancake1.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhS7FJs-FsDMTwzqmNjPXxYByj1zV_byhR5dw2tjr_tu8LCxwni9gxnuOlmfdypQBt8OegknoWljrajclMohmM5ukVCEKe1evCct63Ny16TeCir1uTodLPkBwQ7DkAkf2gOn0XVKc6ctyE/s640/Crispypancake1.jpg" width="425" /></a></div>
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So this Mardi Gras will be marked by a homemade version of the positively revolting Findus classic - the savory crispy pancake. These I remember used to come in a minced beef and onion or chicken and sweetcorn flavor. I think there is a cheese variety and there was a curry one also, now defunct. There was some talk a few years ago of a lobster thermidor flavor which, if it ever happened, would be a terrible waste of lobster. We made it with a chicken and sweetcorn filling and it was a big hit. I won't lie to you, although it's incredibly easy to make, it's not particularly time consuming and you will probably dirty every plate and pan in the kitchen. But as special treat, it's hard to beat. A spoon of leftover bolognaise sauce would also be delicious but I think I will try a ham and cheese version tomorrow. (Ham from a pig!)<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjcbb8f3OA8_ko7t5Uj2QefM7cOG0o7dYpDK9sZ07WKl8bWQHMIg8ixos9AHYHOR7RlHxTc00cpaQgmCM3pln-e5aa9bwi0iMZ-xGkqAfBnUmTOuwIW96DK1dapD7-xCbDq94ZsfgKPBWg/s1600/Crispypancake11.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjcbb8f3OA8_ko7t5Uj2QefM7cOG0o7dYpDK9sZ07WKl8bWQHMIg8ixos9AHYHOR7RlHxTc00cpaQgmCM3pln-e5aa9bwi0iMZ-xGkqAfBnUmTOuwIW96DK1dapD7-xCbDq94ZsfgKPBWg/s640/Crispypancake11.jpg" width="426" /></a></div>
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<b>For the pancakes</b><br />
165g plain flour<br />
Pinch of salt<br />
1 small egg<br />
About 300ml whole milk<br />
Sunflower oil for frying<br />
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<b>For the chicken and sweetcorn filling</b><br />
25g butter<br />
25g plain flour<br />
250ml hot chicken stock<br />
Kernels sliced from 1 cob of corn<br />
2 chicken breasts, thinly sliced<br />
6 rashers streaky bacon, diced<br />
1 garlic clove, finely chopped<br />
1 tsp chopped rosemary<br />
1 tsp chopped thyme<br />
Salt and freshly ground black pepper<br />
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<b>For the final assembly</b><br />
6 tbsp plain flour<br />
Salt and freshly ground black pepper<br />
2 large eggs, lightly beaten<br />
200g fine white breadcrumbs<br />
A little paprika (optional)<br />
A little turmeric (optional)<br />
Sunflower oil, for frying<br />
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For the pancakes, put the flour and salt in a bowl. Break the egg into the centre, then start whisking it into the flour, gradually incorporating the milk. Keep adding milk and whisking until you have a smooth batter the consistency of single cream. Rest the batter in the fridge for 30 minutes.<br />
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For the chicken and sweetcorn filling, first melt the butter in a small pan over a medium heat. Stir in the flour to make a roux, then cook this gently for two minutes. Remove from the heat, add a good splash of the hot stock and beat until you have a smooth paste. Repeat with a little more stock, then a little more. Add the remaining stock in two or three lots, beating well with each addition to get rid of any lumps. Return the pan to the heat. Bring slowly to a simmer, and cook gently for a couple of minutes, stirring often, until thickened. Add the chicken, bacon, corn kernels, garlic and herbs and simmer for another five minutes or so, until the chicken is completely cooked. Season with salt and pepper. Leave to cool.<br />
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To cook the pancakes, heat a little sunflower oil in a small frying pan (about 15cm in diameter) over a high heat. Pour in a small ladleful of the pancake batter, immediately swirling the batter around to form a pancake (don't make it too thin - these need to be a little more robust than your standard crepe). Cook for a minute or two, until the pancake is golden-brown underneath. Flip it and cook the other side for another 30 seconds or so. Transfer to a plate. Repeat with the remaining batter. (The first pancake will be a disaster - this is the law.)<br />
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To assemble, take one pancake and spoon some of your chosen filling on to one half of it. You only need a tablespoonful or so - don't overfill the pancakes. Brush some beaten egg around the edge of the pancake and sprinkle on a little flour to form a natural glue. Fold the pancake over to make a half-moon shape, and press the edges to seal.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiXRTKx1VkifbfB-GJ0-ciXnrQup69WPhmckGyqEZo7oOlb25Ygg416jrRnrjlRWeuTdey8uI0Y2NzLZShnShiJxFtSOvIcXBjDuEZQQIS4kiSP-FP_Y4GZUd1GHM1RBOxTlkzxlUulG_U/s1600/Crispypancake31.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiXRTKx1VkifbfB-GJ0-ciXnrQup69WPhmckGyqEZo7oOlb25Ygg416jrRnrjlRWeuTdey8uI0Y2NzLZShnShiJxFtSOvIcXBjDuEZQQIS4kiSP-FP_Y4GZUd1GHM1RBOxTlkzxlUulG_U/s640/Crispypancake31.jpg" width="426" /></a></div>
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For final assembly and frying, put the flour in a deep dish and season well with salt and pepper. Put the beaten eggs in a second dish, then the breadcrumbs in a third. Season the breadcrumbs, if you like, with paprika and turmeric - not essential but it gives the pancakes their fake tan orange colour, which is large part of their charm.<br />
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Heat a 1mm layer of sunflower oil in a large frying pan over a medium heat. Fry the breadcrumbed pancakes a few at a time, for about 3 minutes on each side, or until golden brown and piping hot in the middle. Drain briefly on kitchen paper. Serve straight away.<br />
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<i><span style="background-color: white; font-family: Trebuchet, 'Trebuchet MS', Arial, Verdana, sans-serif; font-size: 14px; line-height: 18px;">Recipe from </span><a href="http://www.channel4.com/4food/recipefinder/display/freetext/hugh-fearnley-whittingstall" style="background-color: white; border: none; color: #62811f; font-family: Trebuchet, 'Trebuchet MS', Arial, Verdana, sans-serif; font-size: 14px; font-weight: bold; line-height: 1.22em; margin: 0px; outline: 0px; padding: 0px; text-decoration: none; vertical-align: baseline; word-wrap: break-word;">Hugh Fearnley-Whittingstall</a><span style="background-color: white; font-family: Trebuchet, 'Trebuchet MS', Arial, Verdana, sans-serif; font-size: 14px; line-height: 18px;"> from </span><a href="http://www.channel4.com/4food/recipefinder/display/freetext/river-cottage-2009" style="background-color: white; border: none; color: #62811f; font-family: Trebuchet, 'Trebuchet MS', Arial, Verdana, sans-serif; font-size: 14px; font-weight: bold; line-height: 1.22em; margin: 0px; outline: 0px; padding: 0px; text-decoration: none; vertical-align: baseline; word-wrap: break-word;">River Cottage 2009</a></i>Ameehttp://www.blogger.com/profile/16067145212171995360noreply@blogger.com7tag:blogger.com,1999:blog-2924063893067339424.post-18269424196912403272013-02-08T13:09:00.000+00:002013-02-09T09:38:53.275+00:00say it with flowers...<div class="separator" style="clear: both; text-align: center;">
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<b>Creamy Butterscotch Flowerpots</b></div>
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<span style="text-align: left;">Valentine's is a day for lovehearts and flowers... and sweet treats to eat. My days of exchanging cards are well behind me, but the two small budding romantics in the house like to mark the occasion. I made these sweet little pudding pots for one of the girls birthday party last year and have been requested to provide them again for a flowery Valentines dessert. They are delicious and easy enough for even small children to do much of the work. A layer of chocolatey cake covered in creamy butterscotch mousse and topped off in more crumbled chocolate cake, my kind of gardening.</span></div>
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I prefer to use <a href="http://www.cookwithavonmore.ie/">Avonmore </a> Double Cream.<span style="background-color: white; font-family: Georgia, serif; font-size: 15px; line-height: 21px;"> This is the equivalent of what you lovely American visitors call 'heavy' cream.</span> In general when you are whipping the cream, it will whip better if you add a pinch of salt and when sweetening whipped cream, adding the sugar when the cream is mostly whipped will trap more air in and get you a higher volume. Adding the sugar at the beginning results in lower volume.</div>
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This is the <a href="http://warmsnugfat.blogspot.ie/2012/02/nigellas-quadruple-chocolate-cake.html">chocolate cake</a> recipe I used but any chocolate cake will do - even shop bought. You can also use crushed Oreos, just throw them in a food processor and pulse until they look like sand.</div>
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You will need some very small flowerpots (ceramic or plastic) straws, and fresh cut flowers. Also some <a href="http://www.naturalconfectionery.co.uk/jelly-snakes.aspx">jelly worms</a> to aerate the soil, very important. Snip the straws so that they are about 1/2 to 1 inch shorter than the top of the pots</div>
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<b>Ingredients for the pudding</b><br />
75 gram(s) butter<br />
100 gram(s) brown sugar<br />
300 ml <span style="background-color: white; font-family: Georgia, serif; font-size: 15px; line-height: 21px;">Avonmore Double Cream</span><br />
2 egg white(s)<br />
2 teaspoon(s) caster sugar<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjucu3DEkuL_fM_x058QIU3IvhsXn4CC38YFk_EBq9kWGucasLbcPRGgxbPoaFG6eSD-KyklDHTiqRAlYHRWBC4tVvlsTmpEPtsaLc_aIIefIDDPAeQ9fhmzwrmlUbcEyCOoSmXVRUacA8/s1600/Cream+cake41.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjucu3DEkuL_fM_x058QIU3IvhsXn4CC38YFk_EBq9kWGucasLbcPRGgxbPoaFG6eSD-KyklDHTiqRAlYHRWBC4tVvlsTmpEPtsaLc_aIIefIDDPAeQ9fhmzwrmlUbcEyCOoSmXVRUacA8/s400/Cream+cake41.jpg" width="376" /></a></div>
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<b>Method</b><br />
Combine butter, brown sugar and 100ml of the cream in a small saucepan over medium heat and stir until sugar dissolves; set aside to cool. Whisk remaining cream to soft peaks and fold into cooled butterscotch mixture. Whisk egg whites and caster sugar to soft peaks. Fold meringue into cream and butterscotch mixture, then divide between 6 flower pots (or serving glasses, dishes). Refrigerate until needed.<br />
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Then simply fill the ends of your pots with chocolate cake put a layer of pudding next with a straw in the centre to hold the flower, I made mine when I had lots of sweet peas so those are I used, but anything from the garden is fine. I do recommend a quick google search to make sure your choice of flower is not highly toxic and remember to tell the children not to eat the flowers. Put plenty of worms, boys especially like them, mine were from the Natural Jelly Company. Top off the pots with your crumbled chocolate cake. Refrigerate until needed, popping the flowers into their straw holders just before serving. Happy Valentines day :)<br />
<br />Ameehttp://www.blogger.com/profile/16067145212171995360noreply@blogger.com1tag:blogger.com,1999:blog-2924063893067339424.post-43590795593037107802013-02-03T20:54:00.000+00:002013-05-03T10:34:16.521+01:00pecan pie muffins...<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjH_IQ8WGZxpvKhN1hal5bYNtC-TNjG_dJA7ZUMSlS-NtoIwiDZ9MnYCDbcwDHQuOpBDn2iRdEavDhel6vMWvuWI5gJPMchUZEfJ8IEvqjsQtE8uaJ_ULk48y9cYBeGDxzNCjGG_g3bda8/s1600/Pecan+muffin1.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjH_IQ8WGZxpvKhN1hal5bYNtC-TNjG_dJA7ZUMSlS-NtoIwiDZ9MnYCDbcwDHQuOpBDn2iRdEavDhel6vMWvuWI5gJPMchUZEfJ8IEvqjsQtE8uaJ_ULk48y9cYBeGDxzNCjGG_g3bda8/s640/Pecan+muffin1.jpg" width="426" /></a></div>
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Pecan pie is one of our favorite desserts. But it uses a heck of a lot of maple syrup and pecans and is a bit of a faff to make unless it's for a special occasion. So here is the next best thing, Pecan Pie muffins. 18 - 20 mini muffins or 10 - 12 regular sized. I prefer them warm from the oven with a little scoop of vanilla ice-cream and without the frosting, but the kids like them with the frosting. Grease and flour the muffin tins well if you are not using lining paper as these can stick quite badly. </div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEghsp-abolNWE-8G1N6wbZRHw8-HazmvHPjm2ur-C6VAif4iai3DsRjqnkvOx6fd6p7diFaJLajguharqN0uF_yySVL8GmmNy5VVpWWCSzQ3vk-S5S87NxiGcZsJ4L6YVTXN9mNfRWhJtI/s1600/Pecanmuffin21.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEghsp-abolNWE-8G1N6wbZRHw8-HazmvHPjm2ur-C6VAif4iai3DsRjqnkvOx6fd6p7diFaJLajguharqN0uF_yySVL8GmmNy5VVpWWCSzQ3vk-S5S87NxiGcZsJ4L6YVTXN9mNfRWhJtI/s640/Pecanmuffin21.jpg" width="426" /></a></div>
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<b>Ingredients for the Pecan Muffins</b></div>
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110g/1 cup chopped pecans</div>
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120g/1/2 cup all-purpose flour</div>
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240g brown sugar or 1 cup packed brown sugar</div>
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160g/2/3 cup butter, melted</div>
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2 eggs</div>
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Preheat oven to 350 degrees F (175 degrees C). Butter a muffin or mini-muffin tin or use paper muffin liners. In a medium bowl, stir together brown sugar, flour and pecans. In a separate bowl beat the butter and eggs together until smooth, stir into the dry ingredients until just combined. Spoon the batter into the prepared muffin cups. Fill each 3/4 full and bake in the preheated oven for approx 15 - 20 minutes depending on size. Cool on wire racks when done.</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhkMFXO1kGxfizTA0sj8owIulylwQBAaPzfMB17axRPeh3LFWEq9ttlTyBxbT-0r-xBWP4IcssJwL38yi2Ja00fa5YZ2N3Vw25qCsX2BoflTzpb1Q6kJvo7Q4p2pjgIQyutxH2W7u_Y7SU/s1600/Pecanmuffin41.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhkMFXO1kGxfizTA0sj8owIulylwQBAaPzfMB17axRPeh3LFWEq9ttlTyBxbT-0r-xBWP4IcssJwL38yi2Ja00fa5YZ2N3Vw25qCsX2BoflTzpb1Q6kJvo7Q4p2pjgIQyutxH2W7u_Y7SU/s640/Pecanmuffin41.jpg" width="430" /></a></div>
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<b>Ingredients for the Maple Buttercream</b></div>
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250g of butter, </div>
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500g icing sugar</div>
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2 tsp maple syrup</div>
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Make sure your butter is soft, pop into a bowl. Add your icing sugar & start to mix on a low speed. Once your icing starts to come together increase the speed to medium. Leave for about 10 mins on med-high speed or until it looks like whipped cream, then fold in the maple syrup.</div>
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When the muffins are cold, spoon or pipe the frosting on, drizzle with a little maple syrup and scatter a few toasted pecans on top for prettiness.</div>
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<br />Ameehttp://www.blogger.com/profile/16067145212171995360noreply@blogger.com11tag:blogger.com,1999:blog-2924063893067339424.post-6747464931250738822013-01-31T10:53:00.003+00:002013-02-01T10:19:06.919+00:00Rua, Castlebar<br />
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<b>It's a family affair at</b> <i>Rua</i><br />
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New research from Bord Bia has revealed that supporting local businesses is a key consideration for members of the public when eating out. Which may go part of the way to explaining why there is nearly always something of a queue up the stairs for a coveted seat in this small, but perfectly formed cafe on Spencer Street in Castlebar, Co Mayo. With the same research showing that over two thirds of the population rated ‘the use of Irish and local produce’ as important when eating out for a meal, if you venture over the border to Mayo, Rua's impeccable pedigree of the origin of all elements on their plates delivers. And then some.<br />
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<a href="http://www.caferua.com/index.shtml">Cafe Rua</a> was started by Anne McMahon, a lovely and remarkable woman who, if her circumstances had but been different would have undoubtedly given Myrtle Allen a run for her money. With a life long love of food, she realized her dream and opened Cafe Rua on Antrim Street when her two children had flown the nest. I can taste her beautiful chicken liver pate and the 'proper' apple tart as if it was yesterday. It is a testament to her that both those items are still on the menu to this day.<br />
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When Anne, not so much retired, (she is still active in the bakery) stepped back from the business, Cafe Rua passed to the next generation, <a href="http://www.bestofbridgestone.com/profiles/aran-mcmahon">Aran</a> and Coleen McMahon. A gift not just for them but for all of us. Colleen now runs the show at Café Rua and they expanded to Rua on Spencer Street, a split level deli and cafe, in 2008. Two restaurants with pride, character and a strong philosophy.<br />
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Rua has a style all its own. On the ground floor is the indecently pretty deli. With interior design by Colleen, a lady with more style than should be allowed, she certainly knows how to make a space both beautiful and inviting. Here they specialize in all things Irish, featuring in particular Mayo, Galway and the West. They also do takeaway coffees, breakfasts, soups and lunch dishes. Out front there's an antique table groaning with fantastic breads, bakes and tarts. Siofra heads up the delicatessen and any of the staff can advise regarding matters of cheese board, hamper or gift basket from their extensive range. A very deserving winner of the McKennas '<a href="http://www.bestofbridgestone.com/blog/retailer-year">Retailer of the year</a>' award for 2012. There’s so much to Rua that you could eat there all day every day, for breakfast, lunch, and even buy the elements of your dinner to throw together quickly at home. Maybe a Sheridan's duck leg confit on a bed of Rua's own red cabbage, with a bottle of Cotes du Rhone? Yes please! I myself am never without some of their Rua tomato and apple chutney in my fridge.<br />
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Upstairs is a casual cafe with a short, seasonally influenced menu board and a happy atmosphere. The last few times I was in it also had 'An Taoiseach' adorning one of the tables. I am not sure if he's a permanent feature there, but I suppose he must enjoy a Rua tray bake as much as the next Mayo Man.<br />
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We were seated in the middle of the room, and quickly decided on our order. The girls had Rua's delicious homemade lemonade, an order of thick Nadurtha (formerly Noodle House) papardelle with a rich ragu sauce and garlic toasts; and sausages (Kelly's of Newport) with creamy mash, while myself and my current husband shared a 'Rua Mezze platter'.<br />
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If by Mezze you are thinking humous, olives and flat bread, you would be wrong! Aran has something of a lighthearted attitude to food, his humor and a little touch of wackiness shines through, making the Rua Mezze platter as Irish as Hector Ó hEochagáin. The platter featured a taster of one of the soups of the day, a thick and earthy beetroot broth with nuggets of St Tolas goat cheese crumbled on top and scattered with shards of cucumber for extra crunch. Some local cheese, notably a lovely rustic nettle type I hadn't met before, an ironically retro hard boiled egg dressed with homemade mayo which had a distinctive citrus tang. Slices of the house pate served with a beetroot relish, pickles and the freshest salad leaves, the pitta bread replaced by thick slices of their own brown bread.<br />
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We followed the sharing platter with an open steak sandwich for him, sweet sautéed onions piled high on a soft toasted 'Blaa', with fried potatoes, an appely coleslaw and a pleasantly hot horseradish mayo for 10.95. I had a beetroot and feta tart, well seasoned, light and with pastry that was flaky and buttery. It came with potato and dill salad and a hailstorm of pomegranate seeds hiding among the mixed leaves. Indeed the assorted salad leaves and sides are always a particular joy. The crunchy apple slaw with the steak sandwich the perfect foil for the tender beef, and Steven Gould's salad leaves a million miles removed from the supermarket packet ones.<br />
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The desserts seem to look at you with a 'come hither' gaze. Resistance is futile, so we didn't. We usually all pick out a dessert before our mains have even reached the table. Picking with some difficulty from the display of chocolate brownies, bakewell tart and a magnificent looking blood orange upside down cake, the girls both had the seasonal fruit pie. I recognized it as Mammy McMahon's 'proper apple tart', the fruit sliced, and baked in a golden pastry crust crumbling under the slightest pressure and crowned with a scoop of vanilla ice cream and not a crumb was left behind. A pear and chocolate roulade and a choux pastry with hazelnut praline filling completed our meal.<br />
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Rua really is a great spot to eat, the food is thoughtful and considered, and great value when you consider the quality of ingredients, skill and service. Take away or enjoy in. There is always something happening, and it's well worth signing up to their email list or following them on Facebook to keep up to date. 'Cooking the Books' is running until February 2nd where they feature a different special and dessert everyday from some of their current favourite titles like 'Jerusalem' by Yottam Ottolenghi or 'The Ard Bia Cookbook' as well as 10 % off the selected cook books for the entire week at the deli. Pancake Tuesday sees crepes for sale to take home as well as 500 ml tubs of their own pancake batter. There's also their very popular monthly evening meals and bespoke Valentine's Day hampers.<br />
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The food is generous with something comforting about it, served up by passionate staff who know and love what they do, by family for family. Through these two generations, the McMahons and their team have made food that feels like a gift and I'm sure that this is not the end of their story. I'm keeping my eye on young Paddy McMahon - he is a grafter who likes his grub, two of the main requirements for the business. Since he's only eight we shall have to wait a while to see how this one turns out. No pressure then, Paddy! And if you do go and see Enda there - let him eat cake.<br />
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<tr><td class="tr-caption" style="text-align: center;">All Taoiseachs are sources and produced locally at Rua</td></tr>
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Rua are now taking bookings on 094 9286072 for dinner at Spencer Street for both Thursday 14th and Friday 15th February. This is a 3 course menu for €29. <a href="http://www.caferua.com/">www.caferua.com</a><br />
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<span style="background-color: white; color: #222222; font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif; font-size: 13px; line-height: 18px;">Written for and published in the </span><span style="background-color: white; color: #222222; font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif; font-size: 13px; line-height: 18px;"><a href="http://www.advertiser.ie/galway">Galway Advertiser</a> January 31, 2013.</span>Ameehttp://www.blogger.com/profile/16067145212171995360noreply@blogger.com3tag:blogger.com,1999:blog-2924063893067339424.post-65195947785800507382013-01-30T10:54:00.002+00:002013-01-30T10:54:36.831+00:00Il Vicolo...<br />
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<b style="text-align: -webkit-auto;">Good Things Come in Small Packages... </b><i style="text-align: -webkit-auto;">Il Vicolo, Galway.</i></div>
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In the olden days, my favorite lunch in Galway was a bowl of minestrone soup in Bar Cuba. It was 'proper' minestrone made by a charming and talented Italian native, Tony. And it was the best soup in all the land. But Tony left, Cuba closed and no other minestrone ever lived up to his. Luckily for me the soup is back and better than ever in Il Vicolo where Tony now works, and he is as charming as ever.<br />
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Il Vicolo on the corner of Buttermilk Walk beside the 'Auggie' is open for over a year now and has been a firm Galway favourite almost from day one. They serve a good breakfast with their oven-baked eggs in ciabatta being particularly popular and a hearty 'full Italian' worth eating at least once before you die.<br />
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The wine list, exclusively Italian, is very well chosen and deserves exploring some evening with a selection of cured meat and cheese plates to keep the wine company. There are more than fifty wines and prosecco, with more than twenty available by the glass. Cocktails and some favourite digestifs are listed on the menu also.<br />
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But back to the food. The Minestrone alla Genovese is a true, rustic minestrone. Delicately seasoned, with borlotti beans, vegetables and pasta, a slick of flavour-packed pesto and topped with a generous fist full of parmigiano melting into it. Paired with some fennel seed studded brown bread, it was even better than I remembered it. The spiced pear salad featured my favorite Italian cheese, taleggio, with toasted walnuts was also very good, with a sweet and delicious dressing. Priced at €12 the 'local mixed greens' that it sat on were indeed local in so far as I saw Chef bringing in the bags of salad from the local shop. Cheeky!<br />
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My current husband had one of the specials, spaghetti with spicy Italian sausage in a rich tomato sauce. This was one of those 'lick the plate clean' dishes that you don't ever want to end.<br />
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For a little something sweet it came down to a choice of two cakes - frangipane with glacé cherries and white chocolate or a flourless chocolate. We ordered the almond cake, mostly because it looked like a giant 'Mr Kipling Cherry Bakewell', but in a good way, and a double espresso which was excellent and arrived promptly. Then we waited for the cake. And waited. And then waited a bit more. When it did come with apologies for its tardiness from the waiter it was one of the nicer almond sponges I have tasted, with just ground almonds and no artificial essence to spoil it.<br />
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There is a daily deal of soup, any bruschetta or pannini plus a coffee for €10. Midweek dinner deals are great value with a starter and main course on Tuesday or any pasta and a glass of their lovely vino on Wednesday, both offers set at €15. With specials like 'pan-seared fillet of cod with scallop and chive cream on seakale and garlic polenta' on their evening menu it comes as no surprise that this is the venue of choice for other restaurants' staff parties. The downside is that the restaurant is 'dinky' sized and only seats 26, so getting a seat when it's busy is the equivalent of finding a golden ticket in a Wonka Bar!<br />
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Il Vicolo Cafe, Restaurant, Wine Bar. 5 Buttermilk Walk, Galway. Tel: (091) 535 922. Email:ilvicolocafe@gmail.com<br />
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<span style="background-color: white; color: #222222; font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif; font-size: 13px; line-height: 18px;">Written for and published in the </span><span style="background-color: white; color: #222222; font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif; font-size: 13px; line-height: 18px;"><a href="http://www.advertiser.ie/galway">Galway Advertiser</a> January 24, 2013.</span>Ameehttp://www.blogger.com/profile/16067145212171995360noreply@blogger.com2tag:blogger.com,1999:blog-2924063893067339424.post-40857776312371370772013-01-29T22:21:00.002+00:002013-01-29T22:21:57.985+00:00emergency tomato soup<br />
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<b>Very quick emergency tomato soup with garlic & cheese croutons.</b><br />
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You will never go hungry if you have a few tins of tomatoes in the larder. This quick meal can be made in ten minutes when you have little time to cook and seemingly nothing in the fridge. A little bit of toasted bread makes it more substantial and with a little<a href="http://warmsnugfat.blogspot.ie/2013/01/roast-garlic-talegio-bread.html"> roast garlic and talegio compound butter</a> from the freezer melted on top it transforms into a feast.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEguKWYeqCr-GRLPdc4IKjg9YUkSxsSnuvTZ9t0SpfGDXoDSeaalxTCN0aXX12yXaRoyxmOomMH26Yxzv9Hynb1Ip7R3jXTn7V4LU7mewMVObf9E7zgr5POMJ7j2b672IDfCe3FZeMpRCgs/s1600/tomatoesoup31.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEguKWYeqCr-GRLPdc4IKjg9YUkSxsSnuvTZ9t0SpfGDXoDSeaalxTCN0aXX12yXaRoyxmOomMH26Yxzv9Hynb1Ip7R3jXTn7V4LU7mewMVObf9E7zgr5POMJ7j2b672IDfCe3FZeMpRCgs/s640/tomatoesoup31.jpg" width="448" /></a></div>
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<i>Ingredients:</i><br />
400 gr can of cherry tomatoes<br />
100 ml beef stock or vegetable stock<br />
A few drips of tabasco<br />
Some Worcestershire sauce, a tablespoon or so<br />
1 tsp sugar<br />
Chives, basil or a few rocket leaves to garnish<br />
Salt & pepper<br />
Creme fraiche (optional)<br />
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<i>Method:</i><br />
Empty the tin of tomatoes into a saucepan. Add a splash of worcestershire sauce, the sugar and seasoning and a few drops of tabasco to taste. Add the stock and bring to the boil for a minute or two. Then either puree with a stickblender till smooth or pass through a sieve. Ladel into bowls and garnish with some fresh herbs and creme fraiche (if using) and serve with toasted crusty bread.<br />
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<br />Ameehttp://www.blogger.com/profile/16067145212171995360noreply@blogger.com0tag:blogger.com,1999:blog-2924063893067339424.post-9743587666385415052013-01-26T22:56:00.001+00:002013-01-26T22:56:59.108+00:00Hummingbird Cake<br />
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Hummingbird Cake is such a lovely name for a cake. The roasting of the bananas gives it the most mellow of flavors, sugary, rich and delicious. Its origins are in the deep South of the USA, full of chopped pecans, crushed pineapple, and bananas frosted with a delicious cream cheese icing. This is a cake for a crowd or a celebration. A winter cake that reminds you of the summer months to come.<br />
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<b>Cake Ingredients:</b><br />
250g flour (3 cups) gluten free or regular<br />
2 teaspoons ground cinnamon<br />
1 teaspoon baking soda<br />
1 teaspoon salt<br />
225g (1 cup) granulated sugar<br />
225g (1 cup) light brown sugar<br />
3 large eggs<br />
200ml, 7floz (1 cup) vegetable oil<br />
2 teaspoons vanilla extract<br />
160g (1 cup) pineapple, fresh or tinned, crushed<br />
4 large or 6 medium-small bananas, roasted in their skins. (See below*)<br />
100g (1 cup) chopped pecans<br />
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<b>Frosting Ingredients:</b><br />
175g (1½ sticks) butter, chilled<br />
3 x 8 ounce packets of cream cheese, chilled<br />
1 teaspoon vanilla<br />
1 tablespoon finely grated lemon zest<br />
175 g icing sugar, sifted (1½ cups powdered sugar)<br />
150g (1½ cups) finely chopped pecans<br />
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<i>Makes 12 -16 servings</i><br />
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*First roast the bananas in a moderate oven preheated to 180°C, 350°F, gas mark 4. Place them on a lined baking sheet with there skins left on. Bake in the oven for 12 - 15 minutes until the skins are black (the bananas will leak out some juice, this is perfectly OK). Remove from the oven and let them cool until they can be handled. Peel the bananas and mash the flesh in a small mixing bowl. Set aside. Leave the oven heated to 180°C.<br />
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Butter and flour 3 x 9" round baking pans. Line the bottoms of each pan with parchment paper. Sift flour, cinnamon, baking soda and salt together into a bowl and set aside.<br />
In a second mixing bowl combine the granulated and brown sugar. Add the eggs and stir briskly by hand into a smooth mixture. Whisk the oil and vanilla into the sugar and egg mixture until smooth. Add the flour mixture all at once and fold to combine the mixture fully. Add the crushed pineapple, mashed banana and the pecans. Stir just until combined, be careful not to over stir.<br />
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Divide the cake batter evenly between the three pans and place in the oven for 30 - 40 minutes until cake bounces back to the touch and a toothpick inserted in the cake comes out clean. Leave to cool in the pans for 5 minutes then turn out onto cooling racks, peel off the parchment paper and allow to fully cool before frosting.<br />
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<i>To Make the Cream Cheese Frosting:</i><br />
Cube the butter and place in the bowl of a standing mixer. Beat on low speed, gradually increasing speed to medium until the butter is still cool but has softened together (about 3 minutes).<br />
Cut the cream cheese into 1 inch strips and add to the butter. Mix at medium speed until fully combined, and smooth.<br />
Add the vanilla, lemon zest and slowly add the sifted powdered sugar. Beat until well blended, increasing speed to beat on medium-high for 3 minutes or until the frosting becomes light and fluffy.<br />
Fold in pecans by hand.<br />
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<i>Bring it all together:</i><br />
Place the first layer of cake upside down (the bottom of the cake will be frosted) on the serving plate. Cover with a thin layer of frosting. Place the second layer of cake right side up (flat cake bottom onto the frosting) and frost the top of this layer. Place the last cake layer with cake right side up and use the remaining frosting to cover top of cake and the sides. Allow the cake to stand at room temperature for a while before serving and store any uneaten cake in the refrigerator. This cake is a little bit nicer when made the day before you want to serve it.<br />
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Ameehttp://www.blogger.com/profile/16067145212171995360noreply@blogger.com14tag:blogger.com,1999:blog-2924063893067339424.post-86970988122122526322013-01-23T21:24:00.000+00:002013-01-23T21:24:29.864+00:00my favourite sandwich...<br />
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The sandwich is undoubtedly one of life’s simplest culinary pleasures. Open-faced, hot, cold, sweet or savory and with an endless combination of fillings, everyone has their favorite. Sandwiches don't usually require a recipe, but my favorite, the Croque Madame is one of the exceptions. This sandwich was first invented by Beyonce. After eating a croque-monsieur for the first time, she was inspired to pen her most famous lyrics "If you liked it then you shoulda put an egg on it" and so the croque-madame was born. I jest of course.<br />
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It is, at its most basic a ham and cheese sandwich with added "je ne sais quoi". It makes a perfect brunch or supper. This sandwich is not for packed lunches, it requires to be eaten immediately without a moments hesitation. Beloved in French cafés and bistros, there are many methods of making it. I prefer to bake them in the oven (you save a few calories and it's particularly useful if you are feeding a crowd for brunch), but a frying pan or grill is more common (That's skillet or broiler to you lovely Americans).<br />
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You will need some good bread, traditionally plain store-bought white is used, but I prefer something with a bit more character. My favorite at the moment is a nice spelt bread with honey and sesame seeds. This is also an excellent way of using left over ham, otherwise buy some thinly sliced baked ham from the deli counter, slimy packet ham is not ideal. The cheese should be Gruyère, Emmenthal will do or a sharp cheddar if you are desperate. The sauce on top is béchamel, never hollandaise or mornay. Don't skimp on the Dijon, it adds a really nice flavor. The egg is usually fried but poached is fine also.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiSplvUiVVkHB7YgoTjhOcZNasyi860IMU54icNu6pGenPGll9h8P8nqplUSm2kNBvL11FF9b45B7aWUd24r8tox26Am3aW-3bpVFV7-lDsPlJYs66tkhlaycT-Qr-pukN10s_I7MqoxNw/s1600/Croquemadam31.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiSplvUiVVkHB7YgoTjhOcZNasyi860IMU54icNu6pGenPGll9h8P8nqplUSm2kNBvL11FF9b45B7aWUd24r8tox26Am3aW-3bpVFV7-lDsPlJYs66tkhlaycT-Qr-pukN10s_I7MqoxNw/s640/Croquemadam31.jpg" width="426" /></a></div>
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<b>Ingredients</b><br />
2 tbsp butter<br />
1 tbsp plain flour<br />
175g cup milk<br />
A pinch each of salt, freshly ground pepper, nutmeg, or more to taste<br />
About 3 ounces Gruyère cheese, grated, more if you like<br />
4 slices of your choice of bread<br />
6 thin slices of ham<br />
Dijon mustard<br />
<i>(makes two)</i><br />
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<b>Method</b><br />
Preheat the oven to 400°F.<br />
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Make the béchamel sauce. Melt butter in a small saucepan on medium/low heat until it just starts to bubble. Add the flour and cook, stirring with a whisk until smooth, about 2 minutes. Slowly add the milk, whisking continuously, cook until thick. Remove from heat. Add the salt, pepper, and nutmeg. Stir in a third of the the grated Gruyère. Cover and set aside.<br />
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Lightly brush 2 of the bread slices with mustard. Add the ham and divide the remaining Gruyère cheese between them evenly. Top with the other bread slices.<br />
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Spoon the béchamel sauce onto the tops of the sandwiches. Sprinkle with the remaining Gruyère cheese. Place on a baking tray. Bake in the oven for 5 minutes, or until the cheese topping is bubbly and lightly browned.<br />
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(You can also assemble the sandwiches and fry them each side in a frying pan in a spoon of oil or butter, finishing them under the grill with the béchamel sauce on top.)<br />
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Cook two eggs sunny side up, until the white is set and the yolk still runny, and put on top of each sandwich. Sprinkle with chopped fresh parsley and/or black pepper and serve immediately.<br />
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No sandwich is more delicious in my opinion.<br />
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<br />Ameehttp://www.blogger.com/profile/16067145212171995360noreply@blogger.com13tag:blogger.com,1999:blog-2924063893067339424.post-42028910311442638702013-01-17T22:42:00.003+00:002013-01-17T22:42:50.304+00:00I'm so hungry I could eat a horse...<br />
What a hullabaloo - <a href="http://newsfeed.time.com/2013/01/17/horse-meat-found-in-irish-beef-burgers/">horse meat in the burgers</a> no less. But why are people buying frozen burgers of questionable origin when it couldn't be simpler to make your own from lovely Irish beef. Buy your meat from a good butchers or even the supermarket, there are not many horses trotting through either. You can buy premium steak mince but the cheaper stuff is also nice and the extra fat keeps it lovely and juicy. But the real secret to a really, really great burger is a splash of fish sauce. You know the stuff, smells disgusting and fetid, it is made from elderly anchovies after all, but its pure umami brings out the savory depth in foods and will make the best burger you will ever taste. So here's what to do.<br />
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<b>Burgers</b><br />
2 lbs minced beef<br />
1 1/2 tablespoons Fish Sauce<br />
1 egg<br />
1 teaspoon fresh ground Black Pepper<br />
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<b>Burger sauce</b><br />
4fl oz good quality tomato ketchup<br />
2 tbsp mayonnaise<br />
1 1/2 tbsp lemon juice<br />
1 tsp sweet paprika<br />
A good few drops of hot sauce or tabasco<br />
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<b>Other stuff</b><br />
4 tbsp olive oil<br />
2 large red onions<br />
2 large handfuls of crispy lettuce leaves<br />
2 juicy tomatos, sliced<br />
4 gherkins sliced thinly<br />
6 slices of cheese<br />
6 plain wholemeal rolls or sesame buns<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjBzk062hnzvpmF1jUfUl8JspyKzblGaYevXzIhIAD511CE8ilUsS2hriIx14OmFFPTNATeZ5ezQ2JQ5yToskmPQZpCv8tO5QqLqhJz3o119daGDrR5FXxnb7LdFagQciq-0ApwZ7KVQ6k/s1600/IMG_4578.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjBzk062hnzvpmF1jUfUl8JspyKzblGaYevXzIhIAD511CE8ilUsS2hriIx14OmFFPTNATeZ5ezQ2JQ5yToskmPQZpCv8tO5QqLqhJz3o119daGDrR5FXxnb7LdFagQciq-0ApwZ7KVQ6k/s400/IMG_4578.jpg" width="335" /></a></div>
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<b>Directions:</b><br />
In a bowl, combine all burger ingredients together, smushing the beef with your hands. Leave to sit for 20 minutes. Shape into a balls and then flatten into burger patties.<br />
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While the burger mix is resting, caramelize your onions by slicing them very finely and then cooking them in 3 tbsp of the olive oil over a low heat in a heavy based, non-stick pan. The onions take around 15-20 minutes to caramelize properly but it's worth it. Cook until golden, sticky and just starting to get a little crispy and then add a pinch of salt.<br />
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In between watching the onions, mix together the ingredients for the sauce, adding the hot sauce at the end cautiously and tasting after every drop or two until your preferred level of 'zing' is reached.<br />
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Put the bread into the oven to warm while you cook the meat patties in a non-stick pan with a little olive oil over high heat, for a couple of minutes each side. Don't fry them slowly or they will get tough and loose all their juicy-ness. Pile on the lettuce, gherkin and fresh tomato, add the hot beef patty and top with the cheese so that it melts deliciously on top. Use your favorite cheese but I like processed sliced cheese for a proper melty cheese burger experience. Feel free to mix it up with any other condiments of your choice, I like a few jalapenos sometimes or maybe some beetroot if you are a lovely Australian. Then the caramelized onions and pink burger sauce. Pure beefy perfection.<br />
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This makes quite a lot of big, meaty burgers, I often make them quite a bit smaller especially if I am serving them with chips and salad and shape the left over meat mixture into walnut sized balls which I freeze or put covered in the fridge and cook the next day in a tomato and basil sauce for a second dish of Italian style meatballs<br />
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And there you have it. Delicious, juicy, healthy burgers, without a trace of 'my Lidl pony' in sight.Ameehttp://www.blogger.com/profile/16067145212171995360noreply@blogger.com13tag:blogger.com,1999:blog-2924063893067339424.post-11408114746031281682013-01-17T11:33:00.000+00:002013-01-17T11:38:59.224+00:00Sushi & Sashimi at Wa Cafe.<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh4Me9d5LWYKxgkFt3naecYlobVIAk_p4XLiUu31VFLR0OR_7G-gsYM5bdgqXiuTtiysWtVv6ZfTYmtp0fOE2hV0rBBtt4yfnpUkta5O9rWtTxuYoquaMzu7HJ5G9c1hl0mms1HBJ0cYZM/s1600/WaCafe4.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh4Me9d5LWYKxgkFt3naecYlobVIAk_p4XLiUu31VFLR0OR_7G-gsYM5bdgqXiuTtiysWtVv6ZfTYmtp0fOE2hV0rBBtt4yfnpUkta5O9rWtTxuYoquaMzu7HJ5G9c1hl0mms1HBJ0cYZM/s640/WaCafe4.jpg" width="408" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Rice Balls with sesame seeds and steamed edamame beans.</td></tr>
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For the majority of the population of the world, it would be unthinkable to sit down to dinner without a pot of hot rice on the table. There to soak up sauces and juice, sitting at the centre of the plate, making it a meal. We Irish, of course, take similar comfort in potatoes, refusing to have a main meal without them. Boiled, roasted, mashed with butter, even pizza or pasta come with a side of potatoes in some households.<br />
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The crimes committed by everyones favorite Uncle, 'Ben', has put a generation of Irish off eating this glorious grain. They imprisoned it in a perforated bag jail cell and stripped it of taste, nutrition and dignity. It deserves so much better. Long-grain, short-grain, brown, black and red, there is a rice for every dish, from a classic risotto or paella to biryani and kedgeree. And who among us could say no to a creamy rice pudding with a dollop of homemade jam?<br />
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Older people especially regard rice with deep suspicion. My own dear father nearly starved to death on a recent visit to Japan. A well travelled gent, he bowed at traditional tea ceremonies and enjoyed being the tallest man in the room for a change. But the raw fish and rice was not something that any Irish septuagenarian would willingly ingest. A giant Toblerone from the airport duty free that he had in his suitcase was the only thing that kept him from certain death. But I digress.<br />
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<tr><td class="tr-caption" style="text-align: center;">Japanese green tea.</td></tr>
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At Wa Cafe the rice is soft, sticky and delicious and the food is excellent. Even my dad would find something to eat in here. A cosy little spot just off the docks, the lovely and unassuming Yoshimi is the woman behind Wa Cafe. They've got Sushi rolls, Miso soup, Japanese style sandwiches, salad, bento boxes and authentic Japanese green teas. The menu is short with a rotating choice of specials ensuring there is always something new. Knowing as we do, that the Japanese are the only people on earth to ever manage the culinary magic trick of making tofu palatable, it is no surprise that there is a good choice for vegetarians. There are chopsticks, but they will give you a fork and not laugh at you if (like me) you need one.<br />
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We met up with my new BFF <a href="http://www.wisewords.ie/index.php/2013/01/lunares-spanish-restaurant-and-tapas-bar/">Mona Wise</a>, the food columnist for <a href="http://www.wisewords.ie/index.php/category/the-sunday-times-weekly-column/">The Sunday Times</a>. As the food writer for the Galway Advertiser I am contractually obliged to hang around with another food writer and we are geographically convenient for each other. She is the Jay Rayner to my A.A. Gill, if you will. Mona had the sashimi plate, ten generous slices of raw fish. Salmon, tuna and sea bass for €12, straight from the boats, the fish could not have been any fresher. The Tempura Don with prawns at €10 was the choice of my current husband, with plentiful prawns, peppers and other vegetables in a perfectly fluffy and crisp tempura batter served on some of that excellent rice.<br />
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi9_0P270dMkjtitFz7xzncvhg7_HamRTdmXAyfgfpQkjrXC1vVPtVSjYfiKdpqKklBL3KPqCJ0dKZaUXEv0JJUDK3VpPdIL7HxYpLubGas4iQVX1nu9rHOTPLD0c-kNKuGP5ODGTthN20/s1600/wa+cafe-7-2.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi9_0P270dMkjtitFz7xzncvhg7_HamRTdmXAyfgfpQkjrXC1vVPtVSjYfiKdpqKklBL3KPqCJ0dKZaUXEv0JJUDK3VpPdIL7HxYpLubGas4iQVX1nu9rHOTPLD0c-kNKuGP5ODGTthN20/s640/wa+cafe-7-2.jpg" width="420" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Pork Katsu from the Bento Box.</td></tr>
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I had a Bento set of two Osouzai (Japanese Tapas). I choose Pork Katsu and Teriyaki Beef Burger with some refreshing grated daikon radish, both very delicious and served with a bowl of rice balls anointed with sesame seeds and one of delectable edamame beans for €9. The Bento set is quite generous, it's hard to finish one by yourself and two would be enough between three. A Bento is a take away lunch box in Japan, and all of the fare at Wa is available to go at a lower price.<br />
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Considering everything is made fresh, the order was very fast to arrive at the table. Along with a couple of mugs of deeply savory miso soup to warm the cockles when we first arrived and an apple and elderflower juice the bill for the three of us came to €39. <br />
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhBiXsZC19BxXXG2iIR60DofSlflrlsNvJQIl0HFeu-sM8NHG2ovEPJFIHzkJAMkpVe3lU9OXMifgayTlazRxQ_gJVOTi3wNvQ9S3bG6YSGIKN_zgMbctyNk-_DQLDCTNMmOZMHu-GHbq0/s1600/wa+cafe-5-2.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhBiXsZC19BxXXG2iIR60DofSlflrlsNvJQIl0HFeu-sM8NHG2ovEPJFIHzkJAMkpVe3lU9OXMifgayTlazRxQ_gJVOTi3wNvQ9S3bG6YSGIKN_zgMbctyNk-_DQLDCTNMmOZMHu-GHbq0/s640/wa+cafe-5-2.jpg" width="484" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">A warm mug of miso soup.</td></tr>
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The daily specials are written on a cute blackboard and so too is a tea of the month, currently chrysanthemum tea for January. Wa is a friendly cafe with efficient service and tasty food, a must for fans of sushi and sashimi and those who need a bowl of rice steaming on the table to make it a meal.<br />
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We passed on the small selection of desserts, enticingly exotic as they sounded. Matcha green tea marble cake or aduki bean ice-cream, anyone? I just treated myself to a Toblerone for afters instead. It seemed like the right thing to do.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjh2gfEqPft7uvWRpI5ElcvhV6PUXKTABlF3OpQB6EQSyBZaD5JB79Ex3vZcpu80kOU18nlgkEmPNkD2637rku4BTEAW_ZayQv3dj3wG0xGI3TcgXJGt-oRWXNXtHi5cFS5ZK-nkZqK_Jc/s1600/wa+cafe-3-2.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjh2gfEqPft7uvWRpI5ElcvhV6PUXKTABlF3OpQB6EQSyBZaD5JB79Ex3vZcpu80kOU18nlgkEmPNkD2637rku4BTEAW_ZayQv3dj3wG0xGI3TcgXJGt-oRWXNXtHi5cFS5ZK-nkZqK_Jc/s640/wa+cafe-3-2.jpg" width="416" /></a></div>
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<i>Wa Cafe, 13 New Dock Street, Galway City. Tel:091 895850. E-mail:info@wacafe.net</i><br />
<i>Opening hours: Monday-Thursday 12-3pm & 5-9pm. Friday-Sunday 12-9pm.</i><br />
<i>Wa Cafe have a stall at the Galway Market every Saturday also.</i><br />
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<span style="background-color: white; color: #222222; font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif; font-size: 13px; line-height: 18px;">Written for and published in the </span><a href="http://www.advertiser.ie/galway" style="background-color: white; color: #7c93a1; font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif; font-size: 13px; line-height: 18px; text-decoration: none;">Galway Advertiser.</a><span style="background-color: white; color: #222222; font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif; font-size: 13px; line-height: 18px;"> January 17, 2013.</span>Ameehttp://www.blogger.com/profile/16067145212171995360noreply@blogger.com4tag:blogger.com,1999:blog-2924063893067339424.post-55059835038396267662013-01-16T22:30:00.000+00:002013-01-21T09:34:27.481+00:00custard creams...<br />
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"<i>You can never get a cup of tea large enough or a book long enough to suit me</i>". </div>
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So said C.S.Lewis and while one small cup of tea a day is plenty for me, I do feel sad when a good book is finished. My real love will always be children's books, the feel of the paper, smell of the ink, the weight of a hardback in my hand, and the charm and colour of the illustrations.<br />
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There is nothing quite like a feast of Enid Blyton, Roald Dahl or Edward Lear to keep me happy, except maybe my little people to read them to. A good book demands tea and the accompaniment of a proper biscuit. These are the most proper of all biscuits, the classic custard cream. They are great to make with children as they are so easy, quick and fun. They taste so much better than the packet ones and they are another way for me to use up the <a href="http://warmsnugfat.blogspot.ie/2012/06/custard-and-white-chocolate-cookies.html">big canister of custard powder</a> I have been left with after Aunty Angela's unexpected septuagenarian romance allowed me to purchase the wretched stuff. For those of you wondering, custard powder is basically just cornflour (cornstarch) and a touch of yellow food colouring and can be substituted for same.<br />
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<b>Ingredients</b><br />
<i>Biscuit</i><br />
100g butter<br />
120g flour<br />
50g caster sugar<br />
2 tablespoons custard powder<br />
1/2 tsp vanilla essence<br />
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<i>Filling</i><br />
40g icing sugar<br />
25g or two tablespoons butter, softened<br />
1/2 tsp vanilla essence<br />
2 teaspoons custard powder<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgvGxlSVHmAcVGeFcC0E0-u0uskMLsqrp4tqmmFb5xtugAoBFd4Z5mQDUBL0E0u1L4NbejO8drFQ4ScmQwh9Y6SmsvRzIHo_5Gd3vqDfYjy2xs1odj1oqS13AHDe13-_imj2uE_QwrobMo/s1600/CustardCreams2.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgvGxlSVHmAcVGeFcC0E0-u0uskMLsqrp4tqmmFb5xtugAoBFd4Z5mQDUBL0E0u1L4NbejO8drFQ4ScmQwh9Y6SmsvRzIHo_5Gd3vqDfYjy2xs1odj1oqS13AHDe13-_imj2uE_QwrobMo/s640/CustardCreams2.jpg" width="476" /></a></div>
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Preheat the oven to 200C/fan 180C/gas 6. Cream together the butter and sugar, sift in the flour and custard powder and bring together with the vanilla essence until a roll-able dough is formed. Alternatively combine all ingredients in a food processor, and then form the dough by hand.<br />
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Flour a surface and roll out dough to roughly 6mm thickness. Press your choice of cutter in to the dough, ensuring there is a duplicate of each shape you cut. Place shapes on a baking tray, greased and floured). Remove and cool on a wire rack.<br />
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Beat the icing sugar and vanilla together in a bowl with a wooden spoon. Sift the icing sugar and custard powder together and beat gradually into the butter, and then use to fill the custard creams once they are cool. Place a bit on the bottom of one biscuit, and sandwich with another on top. Once set the custard creams can be stored in an airtight container for up to a week.<br />
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<br />Ameehttp://www.blogger.com/profile/16067145212171995360noreply@blogger.com14