NewFoodie2012

Tastefest Cork

2011-06-30T09:49:00.000+01:00

Having just read a blog posting from mutant space on twitter having seen it on a tweet from Ella Mc Sweeney I decided I needed to reply I organised & ran the Springfort Hall restaurant tent @ Tastefest Cork last weekend & agree with some of things the unnamed writer had to say but also feel some of the comments were very unfair even more so considering the writer did not even attend the festival. The prices quoted in the post are correct but what is not mentioned is the online booking discount which was 30-40% off & that thousands of free tickets were distributed in the days leading up to the festival. On the Friday the weather was terrible & the organisers immediately announced that anyone with tickets for Friday could use them Saturday or Sunday. Moving on to the stand fees producers were charged depending on the size & location of there stands I know of a significant number who paid €800 and a few €1500. The percentage break down is also completely wrong the 15 restaurants paid 50% drinks companies 20% & food retailers/small producers 10%. The split between restaurants and the drinks companies was unfair but 10% is not unfair for a producer/retailer considering the invaluable amount of contacts & new distributers that are picked up at events like this. As for the cost of the food at the Springfort Hall Country house hotel stand we charged €3 for a Starter or dessert, €4 for another starter & €6 for a main course all portions were half there normal size for a quarter of the price & prices & value were similar across the board. What I do agree with is the set up yes more cork companies could have been used but I do know the organisers & they are a few young guys doing this for the first time and they did a fine job of it yes they made mistakes and would be the first to admit it but can you blame them for going for an all in one safe company to partner with 1st time out what would we say if they had used local companies and made a mess of it. Here is a few other opinions for your consideration.
http://www.corkbilly.com/2011/06/tastefest-cork-2011.html
http://followthefoodlink.wordpress.com/
The picture shows the dishes Springfort hall did at tastefest

RESTAURANTS AND FOOD IN CORK: TASTEFEST CORK 2011

2011-06-29T12:22:00.000+01:00

RESTAURANTS AND FOOD IN CORK: TASTEFEST CORK 2011: "Click to enlarge. TASTEFEST CORK 2011 The sun blazed down as Cork’s inaugural Tastefest finished with a flourish in Fitzgerald’s Park on..."

Dessert at Tastefest Cork Panna Cotta

2011-06-18T17:21:00.003+01:00

Panna Cotta i wanted to do carrageen moss pudding but i wasnt 100% with my recipe or how the elderflower would go with the carrageen moss so i stuck with the panna cotta. The Strawberries are from Nick Moseleys Farm in Listarkin, Union Hall in West Cork (the menu says north cork) as i had trouble finding a supplier after my veg mans usual guy packed it in what a pity but i have known Nick since we were kids & his farm is chemical free & produces some of the finest strawberries in ireland hence demand far out weights supply so thanks to Nick for supplying us.

The Elderflower Cordial we made ourselves from flowers collected on the 16 acre farm that surrounds Springfort Hall

2011-06-18T16:03:00.004+01:00

Duhallow Feather Blade of Beef, Blackrock Stout Glaze, Saute New Potatoes, Samphire, Gubeen Chorizo, Organic Rapeseed Oil & Poached Free Range Egg. €6 This Dish features Kitty Colchesters Organic Rapeseed Oil which we use in the hotel & stock in our shop in mallows main street, it also features Blackrock stout from the Dungarvan Brewing Company which we stock in the bar at springfort hall along with there other craft beers Copper Coast & Helvic Gold we will also be stocking craft beer from 8degrees brewing in Ballyhoura Michelstown from next week this dish also contains Gubeen Chorizo from Fingal Fergusons renowned Gubeen Smokehouse & the sea vegetable Samphire which i would love to find a local supplier for & Desmond Lysaths Free Range Eggs whose Eggs we use to supplement our own we also buy lamb & Duck Eggs from Desmonds farm a mile from the Hotel.

Black Pudding Starter

2011-06-18T00:25:00.002+01:00

Jack McCarthys Black Pudding, Pork Belly from our own pigs Apple Puree & Stonewell Cider Jelly Only €4 @tastefest Cork June 23rd to 26th

TasteFest Cork Ardsallagh Goats Cheese with crispy Toasts

2011-06-17T23:56:00.005+01:00

Ardsallagh Goats Cheese on crispy Toasts with a selection of Five Different accompaniments Roast veg Salsa, Tapenade, Pesto, Red Onion Marmalade Roast Tomato Relish & Toasted Walnuts. We will be serving a Half size Portion of this as our first starter at Tastefest Cork June 23rd to 26th €3 ONLY!!!!

Boats Artisans Wild Mushrooms

2011-06-13T02:21:00.000+01:00

Found this shaggy ink cap on my lawn 2 days ago don't normally see them till the autumn which will give you an indication of how crap this summer has been so far anyway a giant puffball and a shaggy ink cap in the same week bliss. Myself & the kids ate the puffball with the toonsbridge mozzarella & Gubeen salami I picked up at baltimore wooden boats festival where we met Fingal Ferguson from Gubeen & gig or Gerard from the real olive company a great day out wonderful boats, food & fresh sea air kids loved the copious amounts of cheese Fingal was feeding them hence the big smiles in the photos. In the other photos you have the very rare giant puffball with the kids, the bruschetta we made and Fingal & the boats.

Giant Puff Ball Mushroom

2011-06-13T02:19:00.002+01:00

2011-06-13T02:18:00.000+01:00

2011-06-13T02:17:00.001+01:00

Prepping the mushroom

2011-06-13T02:17:00.000+01:00

Giant Puff Ball Mushroom & Kids

2011-06-13T02:16:00.000+01:00

Baltimore Wooden Boats

2011-06-13T02:15:00.000+01:00

Dry cure venison haunch

2011-05-15T00:30:00.000+01:00

Hope to get some advice on how best to proceed with finishing and then smoking this. The ones i have done in the past are fab but not in the same league as what I ate in chapter one in Dublin I am hoping @edhick can help me out there.

Air Dried Irish Proscuito

2011-05-08T01:10:00.000+01:00

Excuse the state of me long day in the kitchen this is my 3rd air dried ham which we will carve for samples at cork fest in Fitzgerald park in June there is a small few bits and pieces on twitter about this subject #irishproscuito. I will be expanding on the subject of air dried ham in my posts over the next few days cheers

Bride & Groom

2011-05-06T23:44:00.000+01:00

Nice plates nice message

Springfort Hall Country House Hotel

2011-05-06T23:41:00.000+01:00

Nothing like spring time to show off a fantastic building

Tomatoes

2011-05-06T02:22:00.000+01:00

Tomorrows work tomatoes ready to go in the oven to slow roast over night at 70 degrees they will be used to make Passata or a chutney to stock in the shop

Making Jam

2011-05-06T02:07:00.000+01:00

Made 10kg each of blueberry compote, raspberry jam and strawberry jam really good but not yet perfect

Shop Produce

2011-04-30T15:31:00.000+01:00

Just a selection of the stuff we make In springfort hall country house including piccalilli, Tomato Pesto, Blueberry compote, chilli salsa, Tomato Chutney, Passata & Salad Dressing

Springfort Hall Shop/Deli/Cafe

2011-04-30T08:48:00.001+01:00

Springfort Hall shop open now 5 months on Mallows main street there is freshly baked breads, scones, cakes & gluten free baking everyday from the hotel bakery, a range of freshly prepared deli products fresh sandwiches, wraps & rolls with our homemade condiments including piccalilli, fruity tomato chutney, chili salsa, red onion marmalade, jams, salad dressings and sauces, all available to buy. Our sandwich breads come from Twomeys award winning traditional bakery in Dromcollogher co. Limerick they use no artificial raising agents, improver's, flavours or preserving agents in there thick cut loaf. Fillings include Gubeen smokehouse Salami, chorizo and Cheeses which are also available to buy. Freshly made coffee by illy has been a huge hit as has Ballyhoura apple and beetroot juices and kitty Colchester's second nature organic cold pressed rapeseed oil. We also stock produce from a wide range of other local artisan cheese makers, butchers and farmers including Jack McCarthy's gold medal winning black pudding, Desmond Lysaghts free range hen & duck eggs and Mary Burns Ardrahan Cheese hop to see soon in Mallow.

Todays Duck Egg Bar Special

2011-04-29T23:04:00.000+01:00

My take on Stephen Gibson's Pichet Egg using Desmond Lysaght's free range duck eggs my own air dried ham, new season Irish asparagus with kitty Colchester's organic rapeseed oil from Urlingford in kilkenny & Pat Clarke's micro greens from a growing pleasure in Donore Naas Co. Kildare

Feather Blade of Hereford Beef

2011-04-27T22:31:00.000+01:00

Braised overnight for 12 hours you can actually pick up the asparagus spear and use it to eat the beef

Foraging in the woods

2011-04-27T22:27:00.000+01:00

The kids had a laugh found nettles, briars and twigs @pigoftheday on twitter suggested I shouldn't be disappointed "twigs for the fire to cook the nettles for soup and hang around till august for the blackberries

Big Sausages

2011-04-27T09:33:00.000+01:00

The springfort hall banger a thing of beauty considerable girth and 100% free range pork from own rare breed pigs hand made in our kitchen nothing added except salt, pepper, coriander & marjoram.

Dessert

2011-04-25T23:07:00.000+01:00

Can do better ?

Look at them beauties

2011-04-24T11:59:00.000+01:00

Much more successful as a blood cake. Needs a little bit more salt buts tastes amazing

Not chocolate

2011-04-24T11:26:00.000+01:00

Black pudding just as good on Easter Sunday

Nearly there

2011-04-24T11:24:00.000+01:00

Getting excited now

Black Pud

2011-04-24T10:24:00.000+01:00

The next part is like creme anglaise
Cook slowly while stirring continuously till thick. I'm making blood cake in tins as I don't have the patience after last time to use beef middles again 1 in 5 burst on me water too hot probably plus this is a massive batch I have 40 1 pound loaf tins

Barley

2011-04-24T09:56:00.000+01:00

Adding the barley and the oats

Onions

2011-04-24T09:28:00.001+01:00

Onions and fat sautéing at this stage the salt, sugar and spices are in the blood along with a good slosh of whiskey doesn't have to be anything special powers will do keep the good stuff for the visitors

Back Fat

2011-04-24T08:10:00.000+01:00

This stuff cured and smoked is better than butter on toast throw in some piccalilli and it's a gastronomic masterpiece

Blood

2011-04-24T00:37:00.000+01:00

Five pigs worth

Pigs head

2011-04-23T15:27:00.000+01:00

Well now it does any way

Lunch

2011-04-23T15:25:00.000+01:00

Pigs head makes a fine ploughmans lunch

Brawn or Head Cheese

2011-04-23T14:53:00.000+01:00

Nose to tail eating at it's zenith there is a hard boiled egg at the centre. It's pretty amazing how when cooking the pigs head polish mikey's description of what the poles do with the pigs head was exactly the same recipe for head cheese that I learned from Fergus Henderson's book The whole pig nose to tail eating. On investigation I discovered all of Europe has a similar method for preparing pigs head, reminds me of how similar the stories of all the major religions are and how far a good story/recipe will travel with minor altercations whoops alterations The trotters and tail were also in the pot.

Bogna's Easter Butter Lamb

2011-04-21T21:03:00.000+01:00

Pastry chef Bogna's Easter lamb made from good old Irish kerrygold butter would brighten up any table setting this easter

Smoked Duck

2011-04-21T00:08:00.000+01:00

Smoked duck made in the hotel from our own Ailesbury ducks

Pear & Almond Tart

2011-04-20T23:59:00.001+01:00

Smoked Venison

2011-04-20T23:51:00.003+01:00

My home cured and smoked wild venison.

Completed dish

2011-04-20T23:51:00.001+01:00

Rabbit lion, braised leg and rabbit Shepard's pie with savoy cabbage, chestnuts and carrot purée.

Rabbit dish again

2011-04-20T23:50:00.000+01:00

Vac packed

2011-04-20T23:07:00.000+01:00

The rabbit lions vac packed and ready to be cooked sous vide in a water bath

Rolled rabbit lions

2011-04-20T23:04:00.001+01:00

Blood cake

2011-04-20T23:02:00.000+01:00

My homemade blood cake or black pudding used to stuff the rabbit

Stock

2011-04-20T23:00:00.001+01:00

Rabbit stock used to make the jus and for cooking the rabbit mince

Mince

2011-04-20T22:58:00.000+01:00

Rabbit mince from the trimmings we make meat balls, lasagne or Shepard's pie from this

Bones

2011-04-20T22:55:00.000+01:00

Roasted rabbit to make stock

Rabbit legs

2011-04-20T22:53:00.000+01:00

Boned out rabbit legs about to be braised

Rabbit

2011-04-20T22:51:00.000+01:00

Lion of wild spring rabbit shot in banteer by owen the deer stalker the rabbit is stuffed with blood cake made from the blood of our own pigs notice there is no shot marks on the lions all shot with a silenced rifle and all shot in the head very humain and incredibly skilful to pull off.

Rhubarb

2011-04-20T22:45:00.000+01:00

Irish rhubarb from the Carrigaline Market garden part of the west Cork fusia brand we roasted it in the oven at a low temperature with sugar only no water the resulting compote keeps it's shape is not stringy and has a lovely texture when you eat it.

Black Pudding Roulade, pork belly, celeraic romulade, apple & vanilla puree, bulmers cider jelly

2011-04-07T01:21:00.003+01:00

This is one of myfavorite dishes it uses Jack McCarthys Black Pudding and belly pork from our own free range pigs in springfort hall

Jack McCarthys Black Pudding

2011-04-07T00:12:00.002+01:00

Jack McCarthys boars head pudding next to a pound of butter to invisize the size. Jack is currently working on a chocolate boudain and a seafood boudain i dont think Jack is happy with just 1 european gold medal.

European gold medal winning boars head pudding

Chapter One

2011-04-06T01:19:00.000+01:00

Organic sea trout, leek & mandarin dressing, hazelnuts and cold pressed rapeseed oil. This was the second course and my favourite the cured trout was amazing the texture was soft and succulent I would speculate that they used a liquid cure made with a very high quality vinegar, cane sugar and maldon sea salt the dressing was excellent the hazelnuts equally so there was a surprise in the form of Jerusalem artichoke purée lending an earthy quality but the star was defiantly the rapeseed oil it's mild slightly nutty flavour balanced the dish perfectly with out a hint of oiliness . It was a fab night and in my excitement I neglected to find out the Provence if the oil and I kept meaning to ring and find out but as it turned out I didnt have to as 2 weeks later kitty Colchester walked into our newly opened gourmet food shop on a sales call and Tony knowing how much I had raved about this oil sent her out to me in the hotel.

Feta Cheese Mousse

2011-04-05T23:17:00.000+01:00

This was the first course on the tasting menu in Chapter One the night we were there the feta is served with organic beetroot, pear, spiced apple & pumpkin oil

Kielbasa

2011-04-04T00:58:00.004+01:00

Berry cheese cake

2011-03-23T20:47:00.000Z

Tonights dessert special home made berry cheese cake

2011-03-23T00:40:00.001Z

Sausages

2011-03-23T00:40:00.000Z

Myself and Mikey making spiral sausages Toulouse style in springfort hall

AIR DRIED HAM (PROSCUITTO)

2010-12-12T23:29:00.000Z

This is a Photo of the first air dried ham i ever cured i got half a rare breed Tamworth pig from pat Clarke of a growing pleasure the micro herb grower in Naas cured it for 30 days in salt and then hung it by the back door in the kitchen i hung it for 6 months before carving i wish i had let it for 2 more months even though it was fantastic i cant help but think how good could it have been if left for 8, 10, or as long as 14 months like the best Spanish pate negra.

Farewell Leixlip House Hotel

2010-08-07T08:01:00.006+01:00

Friday the 30th of July was my last day in Leixlip House Hotel its been a fantastic 4 years in which alot was achieved and thank you to every one who made it an enjoyable experience and i wish ye all the best for the future. As for me i will be washing up somewhere on the rugged Atlantic coast in my home county of Cork the property we will be developing is just left of centre in the trees over looking the pier.

COCKTAILS

2010-06-19T09:16:00.002+01:00

Nadir the master cocktail maker man

Dry ice turns a cocktail into a volcano spewing its very own ash cloud .

NEW PHOTOS

2010-06-17T08:15:00.002+01:00

Been pretty busy with work and two small babies and not done much blogging the past year so here is a few more recent photos and i have lots of new material and techniques to share just need more time but i promise to try and upload 1 post a week at least cheers !!!

El Mahanche (The Coiled Snake)

2010-04-16T09:52:00.000+01:00

One of my chefs was watching Jamie Oliver in morocco the other night and was taken by Jamies 18 attempts at making a skinny round pastry like filo which was then spread with a Pistacio, Rose Petal and Honey, Almond paste then rolled up and coiled like a large danish. I knew straight away the pastry was fils De brick a north African pastry made from flour and water that is used in making a traditional north african dish with pigeon called pastillas. As it happened we had a couple of packets in the freezer why not give it a try so off the cuff no recipe we gave it a go we didn't have Rose petals but we had Rose syrup which made do as a substitute. the authentic Moroccan El Mahanche is made with a very large coil that is sliced into tart like portions we made individual portions as they had to be baked Ala minute and we didn't think customers would be queuing up to order a dessert called the coiled snake. The picture shows the first one we made we later added a date, prune and apricot compote made with tea which worked well if perhaps a bit breakfasty. we only found out that evening when our Moroccan waiter Abdou came in we showed him what we made and put the name on it straight away which meant we hadn't done a bad job. Imagine how chuffed i was when i went home that night and found that the traditional accompaniment to El Mahanche is prune and date compote i would bet that our breakfast dishes are derived from a Moroccan dessert and not the other way around. After a slow start when customers didnt know what it was the coiled snake sold very well and spent a few weeks on the menu.

Cakes, cakes and more Cakes

2010-04-11T12:51:00.000+01:00

chocolate hedgehog

2010-02-16T14:16:00.000Z

chocolate night in leixlip house hotel

FAREWELL TO MINT

2009-04-29T23:36:00.003+01:00

What a shame the demise of mint restaurant in ranelagh and what regrets i now have for continually putting off a pilgrimage to Dylan McGraths avant garde culinary mecca. Lets just hope Dylan resurfaces in Ireland and we dont lose such a talent to our neighbours across the pond. Anyone with a decent place and ambition take note.

3 COURSE SUNDAY LUNCH SPECIAL

2009-04-03T00:08:00.009+01:00

Last Sunday there was a three course lunch special with a glass of house wine for €20 per person !!!!!!!!

The offer is continued this Sunday and the following Sunday and the Sunday after that you lucky lot you guys. Its not all on the up and up however as you have to buy a copy of the liffey champion newspaper, book in advance quoting liffey champ lunch offer and then make a voluntary charitable contribution to leixlip arch club, who do fantastic work with autistic and special needs children in our community and i would definitely recommend you donate the remainder of the normal lunch price €29.50 to a very worthy cause, the glass of house wine is on us. As for the lunch there is a choice of 5 starters 5 main courses and 5 desserts a lot of the dishes are off our a la carte menu. There is no skimping, all portions are normal size and all are there to show case just how fantastic Sunday lunch or a meal in the restaurant at leixlip house can be. http://www.leixliphouse.com/ the photos here were taken during last Sundays service please excuse the poor quality photos as they were taken on the hop and as you can imagine we were very very busy.

Assiette of Mandarin

Rack of Lamb & Seafood Plate

John Dory

HOMEMADE SMOKED SALMON

2009-04-02T00:12:00.007+01:00

We smoke all our own salmon, chicken and duck in the restaurant below is a few photos of the different stages in smoking salmon. We cure the salmon with salt, sugar and some spices and lemon zest for 48 hours the fillets are then washed and dried and refrigerated over night to dry out. The fillets are then cold smoked for 8 hours rubbed with extra virgin olive oil and vacuum packed.

SATURDAY NIGHT SPECIAL

2009-03-30T12:03:00.004+01:00

For the last 2 years we have been exploring the Beef Carcass in search of a perfect cut of beef, the perfect cut of beef being the right ratio of fat to muscle, not too much sinew and a nice marbling which combine to produce a tender mouth watering flavoursome piece of meat when cooked with care and respect. We started off 2 years ago slow cooking ox cheeks and lamb necks over night in the alto sham which on occasion produced fantastic results the ox cheeks being meltingly tender and delicious with a fantastic pink hue that made look as if they had been cooked medium. That was occasionally, more often than not they were under done or over cooked and falling apart (they made fantastic crispy beef cheek rillette won tons) then in July of last year we renovated our kitchen and purchased a sous vide water bath which can perfectly control the temperature give or take a half a degree up or down . This allowed us to cook tough but flavoursome cuts of beef very accurately for long periods of time allowing you to get perfect results every time with certain cuts of meat. From there we started using housekeepers cut for steaks we were able to cook these tough pieces of meat in the water bath at 58 degrees for 15 hours and then sear them in the pan to create a mouth watering medium cooked steak, we used the same process for topside, skirt steak/bavette, chuck, ox cheeks, flat iron and brisket using varying times and temperatures to suit even adding braising liquids to add flavour. Of course we were not always successful and more work needs to go into perfecting the timings for some of the cuts, the chuck for instance is fantastic but inconsistent because of the irregular division of fat, muscle and sinew in the joint. The Dish above is a trio of corned beef brisket, skirt steak and braised topside with Guinness jus the head on the Guinness jus is created by putting some of the sauce in a siphon and charging with N2o the sauce foams out on top of the sauce in the glass.

MICRO HERB PHOTOS

2009-03-30T11:53:00.006+01:00

Some photos of the micro herbs i spoke off in the last post included are Beta Beetroot, Celery, Red Chard, Golden Chard and Magenta Chard.

PAT CLARKES MICRO HERBS & RARE BREED PORK

2009-03-28T01:01:00.005Z

I recently visited Pat Clarkes nursery in Donore county Kildare. After speaking with Pat on the phone i realized his farm is located adjacent to Mondello race track only a mile and a half from my house in Coill Dubh it always amazes me whats right on your door step and you know nothing about it. Any how i had been using micro herbs imported threw my veg supplier from koppert cress in Holland, a nice product but nothing compared to a product i can pick up on my way to work, freshly cut that morning by the guy who grows it and while I'm there i can sample new products and pass on any feed back i have that could be helpful. Is there a better way to deal with a supplier or a more Eco friendly way. Pat hand cuts his herbs and salads so the individual pieces are fantastic to use for presentation and the taste is incredible, micro bulls blood with a fantastic beetrooty zing, magenta, gold and red chard, fantastic aniseedy bronze dill, micro mizuna and dandelion leaves and my personal favourite a punchy micro celery leaf. As an added bonus to my visit which has turned into a weekly collection and short!! chat Pat showed me his small holding of rare breed Tamworth pigs with there fantastic red coats a truly fine animal raised with respect and the highest standards of husbandry. These super intelligent beasts regard you in a manner that makes you wonder how any one can raise pigs in concrete sheds so over crowded there is a daily royal rumble resulting in missing ears and frayed ears. Pat feeds his pigs with waste from the micro herbs, which i can tell you gave fantastic character to the meat which is lamb like in its dark hue unlike the pale anemic mass produced pork we are used to in this country the collar of pork i roasted on Paddy's day for lunch was sublime so much so i am planning on purchasing half a beast the next time Pat has one available. This meat eater is looking forward to many porky feasts in the coming months and some fantastic choice cuts of rare breed pork to use in the restaurant.

SEAFOOD TASTING PLATE

2009-03-23T09:13:00.001Z

A new dish on the menu the last three months is the seafood tasting plate which i think will remain on the menu for a long time such is the excellent feed back recieved from customers the dish has remain relatively unchanged since the new year as we were lucky enough to get it right very quickly. The discription of the dish on the menu goes.

Leixlip House Seafood Plate

King Crab, Poached Salmon, Leixlip House Smoked Salmon, Cornet of Smoked Haddock and Avocado Puree with Curry Powder, Capers and Horseradish Foam

The King Crab is rolled in marinated cucumber and the smoked salmon is smoked in house as you saw in previous posts we recently started adding a mild spice to the cure for the salmon which adds a surprising extra element to your average smoked salmon the cornet is a savoury tuile with black sesame seeds and the cuury powder is explained in the previous post on maltodextrin. the finish touch on this dish is the horseradish foam whish imparts a wonderful light horseradish flavour that suits smoked fish and seafood so well.

TAPIOCA MALTODEXTRIN

2009-03-21T11:57:00.000Z

Tapioca Maltodextrin is a cereal based refined powder that absorbs oil it is commonly used in the production of stock cubes we use it in the kitchen to produce dry powders from flavoured oils that dissolve in the mouth. One way in which it is used is the curry powder in the assiette of seafood starter which gives you the mild sweet curry flavour in a powder form much removed from the harsh to eat powder the oil is made from a clever little trick people don't expect when they read the menu. Maltodextrin is made from tapioca and is a wholly natural ingredient despite the artificial technical sounding name and is safe to eat for vegetarians and celeaics. We also use maltodextrin to give tuiles an extra crispness and to make truffle dust from truffle oil which you can sprinkle over a dish without over powering the flavours with truffle.

MINIATURE BEEF ROSSINI

2009-03-11T23:42:00.010Z

The idea for this dish came together over Christmas as a garnish for the carpaccio of beef which was on the new years eve tasting menu. tornadoes Rossini is a classic dish incorporating fillet beef, foie gras and truffle, the idea with our dish was to take the three main ingredients and reinvent them around the carpaccio of fillet beef with some classic foie gras and truffle garnishes like cherry, almond and salt & pepper caramel. Carrot was consider after it worked well with a foie gras and confit duck terrine on the Christmas menu as carrot gel, carrot foam and carrot powder but in the end the cherry worked better. With the foie gras we started off with a torsion but this changed quickly as it over powered the beef but it worked well with the cherry. Next we tried a mousse with slightly more success in the end a foie gras custard brulee was perfect as the custard diluted the powerfulness of the foie gras while maintaining the subtle flavour characteristics. We wanted to use fresh truffles but the cost was prohibitive and the tinned ones were not very good quality so in the end we used a very good quality truffle oil and vinegar to make a dressing and the oil and tapioca corn starch to make a truffle dust. The final dish read like this "Miniature Beef Rossini" Carpaccio of Fillet Beef, Foie Gras Creme Brulee, Truffle Dust, Cherry Mousse and Foam and Toasted Brioche Cube.

DYLAN WHO ?

2009-03-11T10:00:00.005Z

Conors recreation of Dylan Mc Graths menacing Sunday tribune magazine cover photo Nadirs attempt was not so successful.

NEW FOOD PHOTOS

2008-12-18T11:28:00.000Z

Poached Fig and Blue Cheese Tart with Truffle Dust, Crunchy Honey, Walnut Dressing and Micro Herbs

Cold Seafood Plate, Spice Smoked Salmon, Crab in Marinated Cucumber, Salmon Tartar, Smoked Haddock, Avocado Mousse, Light Curry Powder and Horseradish Foam.

Melon Spheres with Air Dried Connemara Organic Lamb, Port Reduction and Wild Nettle Sorbet.

HOLIDAYS

2008-08-23T09:58:00.004+01:00

Was on holidays recently in West Clare and West Cork fantastic places pity about the Irish weather . In Clare we stayed in Lahinch which is probably the best surfing location in Ireland spent half a day falling off before i got back into the swing of it an exhilarating sport . We also visited water world in Lahinch which was not worth the entrance fee the only thing of interest was the lobster incubation tank where you could see each stage of a lobsters development month by month and having seen how big a lobster is after one year i feel a bit guilty having slain so many in the past i would guesstimate that a one and a half pound lobster is about 10 years old which goes a long way to explaining the rarity and expense of the magnificent beast, this also is why we have to insure that Lobsters are sustainably caught in Irish waters so that Irish Lobsters can be enjoyed by generations to come. The food in Lahinch was nothing special most places had similar menus if i was to pick the best Vaughan's lodge hotel and Vaughan's anchor inn don't know if there is a connection would be the best two places to eat. While in Clare we visited the aran islands which were fantastic, the cliffs of moher and the burren all fantastic worthy of a visit.

THE BRADLEY SMOKER

2008-08-09T01:34:00.004+01:00

For the last ten days my every pore, hair follicles, lock of hair and item of clothing has stunk of smoke. Alder wood smoke, oak wood smoke, hickory wood smoke and a special blend smoke, i really stunk but what a smokin good time i had "excuse the lame pun and mentioning of the word smoke 7 times in 1 paragraph."

Back to smoking we smoked salmon hot and cold, chicken, duck, sea bass, john dory, monk fish, oysters, tomatoes and assorted vegetables. The salmon was fantastic as was the chicken and duck and the tomatoes too. mistakes were made with the oysters and other fish which i reckon are not affectionate to smoke or require a hot smoke and the vegetables need some experimentation. Here's a photo of some smoked salmon and chicken and stay tuned for some smokin video`s in the months ahead, well off on hols to Clare and Cork for a fortnight might post while away depending on broadband availability.

MY TWIST ON MOLECULAR GASTRONOMY

2008-08-07T01:09:00.004+01:00

We launched our new a la carte menu last Saturday Night it should be on the hotel website by next week. With this menu we have taken a few small steps forward in introducing some molecular gastronomy techniques using some of our new equipment like the Paco jet, Bradley Smoker and the Grant Sous Vide Bath. One dish in particular is an example of these modern techniques which are becoming more and more prevalent in top end restaurants "Roast Poussin with Broccoli Puree, Carrot Sorbet, Carrot and Parsnip Caviar, Parsnip Crisp and Coriander Oil"

Expect plenty more Unique Creations and Video`s Demonstrating these Techniques or Preparations as Ferran Adria calls them in the coming months.

PICKING WILD RASPBERRIES

2008-08-04T18:51:00.008+01:00

It was my daughter`s 1st birthday recently and with lots of family

around we went for a walk in a near by forest park called Donadea. We walked around the lake and fed the ducks which were so used to people they waddled around our feet on the bank they were lovely fat ducks and the temptation to grab one to take home for the pot was almost overwhelming. Of course the fact that my daughter was in my arms also deterred me from tackling one of our web footed friends she of course thought they were toys and did her utmost to free herself from my grasp in order to wring one of there necks, like she does with all toys and she probably would have done a better job than myself the poor duck wouldn`t have know what happened it anyway enough about the ducks and on to the raspberries i honestly walked past them without even noticing until my dad said look at the wild raspberry`s, plants are his field of expertise.

Wild raspberries are clever plants the berries grow under the leaves in the shade and are almost invisible until you lift up the branch to reveal there bounty also the vines are light weight so only the smallest birds can perch on them resulting in plentiful berries which are smaller and sweeter than the cultivated varieties. We easily picked about 6 punnets in a half hour and ate them with soft chocolate brownie and vanilla ice cream and used the left overs to make white chocolate mousse and raspberry jelly from a recipe by the pastry chef in work.

While we were picking the berries i noticed an abundance of wild blackberry bushes with flowers and early fruit growth they looked potentially like a bigger crop even than the raspberries planning to go back in about 3 weeks to find out and also plan on feeding truffle shavings to my brother in laws Labrador on the sly guess i might have to offer to walk his dog allot.

There`s a Berry picking video in the You Tube Application at the

bottom of this page.

CRAP JUICER

2008-08-01T23:36:00.002+01:00

Returning to the subject of the Greenstar Juicer i wrote about back in May everyone who said it was the Rolls Royce of Juicers must have shares in the company it is crap really crap my granny would be faster with a pestle and mortar. Buying a Phillips in Argos for a third of the money and its a Porche to the Greenstars Lada and this time i have already tried it.

KITCHEN COMPLETE

2008-07-13T00:42:00.002+01:00

The new kitchen in Leixlip House Hotel is now 90% complete the last four weeks have been exhausting today is my first chance to write since then as i haven't been off alot hoping to get back in the swing of things now will be loading some new videos with the pacojet and Bradley smoker which unlike the greenstar juicer are fantastic pieces of kitchen kit.

NEW YOU TUBE APPLICATION

2008-06-24T22:55:00.005+01:00

I recently added a you tube application to the site you can view it at the bottom of the page under the posts. In the videos you can watch real chefs in action in professional kitchens as in the sample video below. I will also be adding video recipes and tutorials in the future with help and tips on how to avoid the common pitfalls of most amatuer cooks.

NEW KITCHEN WORK BEGINS

2008-06-21T00:32:00.013+01:00

Work began properly this week on our new kitchen at leixlip house hotel the kitchen was partitioned off at one end in order to remove a wall that currently separates the existing kitchen from the space we are expanding into we also moved our walk in cold room from the the old part of the kitchen to the new. The electrician is rewiring everything with out too much interruption which is a relief & yesterday our new Rolls Royce of dishwashers arrived with so much going on every day it`s getting exiting the only way you can describe it would be chef porn brand new equipment and work areas Hugh Hefner couldn't match that

In the photos you have top Pat the builder and then Mick the builder they can fix it. Then you have the refrigeration company lads and then the partition wall separating the new and old kitchens

OUR HERB GARDEN

2008-06-18T00:16:00.007+01:00

We planted our own herb garden in plastic boxes on the flat roof over the kitchen 9 weeks ago half the plants we bought the other half we grew from seeds as you can see the roof top location has been hugely benifical the garden is flourishing. Among the herbs we have already used in the kitchen be it for garnishing plates as you can see in the photos or incorporated in the dishes the quality, range and flavour can not be bought. Included are Purple sage, Yellow Sage, Rosemary, Thyme, Oregano, Dill, Lavender 2 Varieties, Tarragon, Flat Parsley, Curly Parsley, Sorrel, Horseradish, Indian Mint, Apple Mint, BlackPepper Mint, SpearMint, Lemon Balm, Rocket, Baby Spinach, Chives and Coriander. We are also hoping to add salads to garden in the coming weeks.

SATURDAY NIGHT SERVICE

2008-06-16T23:12:00.013+01:00

We tried out a few new dishes on Saturday night here's a pic of boudin of clonakilty black pudding with Apple Compote, Cider Jelly and Vanilla.

& Steamed Rondo Courgette stuffed with Oriental Stir Fry, Tomato Fondue, Basmati Rice and Coriander oil.

LEIXLIP HOUSE HOTEL

2008-06-15T10:03:00.009+01:00

At Leixlip House Hotel we are very proud at what we have achieved over the past 24 months by raising the standards of the raw materials we use in the kitchen and treating them with the respect they deserve we have have improved the Leixlip House expierence for our customers and increased our Business as a result. Our hard work has also payed out critically as we have been the only restaurant in our area to be recommended by the Michelin guide. The grade they awarded us in 2007 & 2008 puts in the top 1000 restaurants in the UK & Ireland and the top 50 in Ireland alone. We have also been included in Georgina Campbells Best of the Best Guide and got a fantastic review to boot as well as 5 stars out of 5 for food in the local paper the Liffey Champion which never hurt business. Every 2-3 months we continue to strive to raise the bar with each new season and the divercity of our menus over the past 24 months shows this we have had no fewer than 42 different main course dishes alone. Now with construction started on an additional 60 seater restaurant and the doubling in size of the kitchen we cannot wait to get cracking on taking things to another level a Bib Gourmand from Mr Michelin is the next goal and we believe that this is achieveable and after that who knows.

A CHEFS LIFE

2008-06-09T23:47:00.006+01:00

sorry everyone, if there is anyone. weekends not a great time for adding posts up the walls busy, as is the life of a chef no social life a neglected family and so on, moan moan moan u say you picked your career you could have backed out. The barber who cut my hair today backed out after 3 years. i asked him what he missed most about it and his reply is one of the reasons most of us Chefs keep going in this Chefy business " that BUZZ during service on Friday & Saturday nights " you know what i am talking about that build up, then the rush of adrenalin as the dockets start coming in thick and fast" 2 Duck 1 beef 1 sole service table 6 come on go" the buzz he speaks about keeps you up half the night on a high and in bed on Monday recovering.

HONEYCOMB

2008-06-05T23:35:00.011+01:00

It has many regional names including: honeycomb toffee, cinder toffee in Britain, puff candy in Scotland, hokey pokey in New Zealand, sponge candy in Erie, Pennsylvania, and Buffalo, New York, or occasionally sea foam in Washington, Oregon, California and Michigan.
The main ingredients are typically brown sugar, Liquid Glucose/corn syrup (or molasses) and baking soda (Bicarbonate of Soda), plus an acid such as vinegar. The baking soda and acid react to form carbon dioxide which is trapped in the highly viscous mixture. The lattice structure is formed while sugar is liquid and then sets hard. I prefer to use caster sugar and leave out the vinegar. Honeycomb is also the centre of Cadburys Crunchy bar with its thank crunchy its friday advertising campagin.

Honeycomb

what you will need

90g of caster sugar
35g of liquid glucose
35g of honey
30ml of water
10g of bicarbonate of soda

method

bring all ingredients except soda in a pot
heat to 160 c on a sugar thermometer
add soda whisking being careful as it will explode and double in size
pour onto a silcone mat and cool completely

THE GREENSTAR JUICER

2008-06-04T22:39:00.005+01:00

The Greenstar Juicer is the most versatile juicer in the market, it can turn almost all fruit and vegetables into juice or liquid quite effortlessly and it is also an excellent tool for making almond or date flours, walnut or vegetable pastes, sauces made with combinations of all kinds…As well as its great blending capacity it has the efficiency of its patented magnet system, which creates a magnetic field thanks to which the concentration of minerals is increased and oxidation is reduced, so that the juices and liquids maintain their nutritional values, and do not lost a jot of flavour.

Will be making its debut in the kitchen of Leixlip House Hotel on the 7th of july 2008 any as many unusual creations will follow in the months after.

OX CHEEKS

2008-06-01T23:45:00.009+01:00

Ox and Beef Cheeks are a fantastic and cheap alternative to more

expensive cuts of meat and with a little care can be an entirely

more satisfying meal. Given the turmoil currently being experienced

in the global economy, higher fuel prices and the EU blanket ban

on Brazilian beef, have combined to raise the price of beef by 25% in the past 3 months, as result of this chefs and the general public have returned to cheaper less popular cuts of beef. However these cheaper cuts require more skill or even care in order to make the most of there qualities, for the beef I recommend that you roast the cheeks whole for 20 Min's at 190 c and pour over a red wine and herb vegetable stock then braise them at 95 c for 12 hours.

CREME ANGLAISE

2008-05-31T10:13:00.016+01:00

Sweet,Velvety, Creamy and Bourbon Vanilla Fragrant. Creme Anglaise a kitchen staple we would be lost without it be it for Ice-cream, Rhubarb & Custard or with a classic Apple Tart. Here is a simple Recipe to try.

Creme Anglaise

what you will need

6 medium egg yolks
100ml cream
400ml milk
100g sugar
1/2 vanilla pod

method

scrape vanilla seeds from pod and add both to milk and cream bring to the boil
whip egg yolks and sugar
add milk mix to egg mix
return to low heat and thicken stirring constantly till the custard coats the back of a spoon
pass through a sieve and cool over a bowl of ice water

MOLECULAR GASTRONOMY

2008-05-30T00:42:00.014+01:00

Dont yet know where i stand on the subject of molecular gastronomy i really admire Ferran Adria, Heston Blumenthal and Grant Achatz for some of the amazing new concepts they have given us. However i could never see myself devoting everything to that style of cooking maybe taking little things likes spherical ravioli or air and adding it to a modernised classic dish yes. When my new kitchen is completed i plan on doing some experimenting with foams, airs and different gelatin's to see what can be achieved in unison with more classical cooking. I have already made a warm terrine using Agar Agar, Passion fruit Caviar and Beetroot Spaghetti incorporating these type of creations into classical dishes is another challenge not to mention introducing them to Irish diners.

HELLS KITCHEN USA 2008

2008-05-29T22:41:00.013+01:00

Gordon Ramsey never ceases to amaze me in the first episode of Hells Kitchen Ramsey in a terrible disguise managed to fool all the guinea pigs for the new series and eavesdrop on there conversation on the bus trip to hell many red faces and bruised egos followed after a disastrous service. How any self respecting chef can go on that show i will never know. 2 of the current contestants are executive head chefs, only in america. Gordon Ramsey`s tv personality on HK USA compared to the UK`s F Word Suggests he should be getting an Oscar rather than any more michelin stars next year.

NEW KITCHEN

2008-05-29T21:47:00.010+01:00

Our new kitchen in Leixlip House Hotel has been given the final approval today new equipment has been signed off and we can not wait to get our hands on the new technology which includes a paco jet,2 sous vide baths a greenstar juicer and a couple of thermo siphons no liquid nitrogen tank yet maybe next year. The new kitchen is to facilitate the opening of a third restaurant in the hotel and will allow us to serve 3 restaurants and a wedding venue from the same kitchen photos coming soon.

EXCITING TIMES AHEAD

2008-05-29T01:57:00.006+01:00

Ireland in 2008/2009 is an exciting place to be a chef year on year we are catching up with our neighbours in England, Spain & France. Irish Chefs are now starting to use modern cooking tecniques such as sous vide water baths and liquid nitrogen in order to create dishes that would be right up there with the likes of Heston Blummental and Ferran Adria. Movements such as Euro Toques, Feile Bia and the growing popularity of organic produce and seasonality combined with modern tecnology are insuring Irish Chefs have the raw materials as well as the equipment for the exciting times ahead.