Wednesday, 30 March 2011
Gorta are inviting all restaurant owners to make a donation of €1 for each bowl of soup you sell during National Soup Week (8th - 15th April 2011). You can join all of the restaurants, hotels, pubs and cafés who participated last year and get involved for a day, a couple of days or maybe even the whole week!
Why get involved?
What are the benefits?
'Soup for Life’ creates an opportunity to reflect on the difficulties families in the developing world face in providing for themselves and their children, and also the work that gorta does to ensure communities in sub-Saharan Africa have the tools and the knowledge to become self-sufficient.
Have a Look at their Video Promo...
Gorta supports agricultural activities including livestock rearing, irrigation schemes and other water-based projects as well as the support of education, healthcare initiatives and income-generating activities. Visit gorta.org to get more information on our overseas programmes. You can help fund these initiatives through participating in the ‘Soup for Life’ campaign.
The Irish Restaurants Awards for the Province of Connaught
were held on Monday 28th March 2011, in The House Hotel, Galway.
The Full List of Regional Winners for Connaught are:
Tuesday, 29 March 2011
An orange works well in any recipe using beer to counter-balance the slight bitterness of the hops as it cooks out. Otherwise the flavours could be a little over-powering.
I always cut the meat and vegetables in any slow cooking dish to roughly the same size. "Chunky-cut" I call it but bite-size is the same thing!
1 kg Stewing or Braising Beef
225g Onions Roughly chopped
225g Chunky-cut Carrots
100g Roughly chopped Celery
2 cloves garlic, chopped small
1 tblsp Flour
1 tspn Wholegrain Mustard
1 tblsp Brown Sugar
1 tspn each of chopped Thyme, Parsley and Marjoram
1 Orange, simply cut in quarters, skin on
500ml Copper Coast Beer from Dungarvan Brew Co (...but any beer will do!)
Sea Salt and Ground Black Pepper
1. Cut the meat into bite-sized chunks. Melt 1/2 the butter in a large pan, add the meat and brown on all sides over a high heat. Remove with a spoon and set aside.
2. Turn down the heat to medium and add the onions, carrots, celery and garlic to the pan with the remaining butter and cook for 10 minutes.
3. Add the flour, mustard, sugar and beer and mix well. Stirring most of the time, cook out until it thickens.
4. Return the meat to the pan, add the orange and herbs. Season with a twist of salt and pepper.
5. Mix well then cover and simmer very gently for 1½ to 2 hours until the meat is tender.
Simple and delicious!
Dont forget to feed the fish at the bottom of this post!
Monday, 28 March 2011
Saturday, 26 March 2011
Wednesday, 23 March 2011
at a Supervalu outlet near you!
Monday, 21 March 2011
The Irish Restaurants Awards for the Provence of Munster
were held tonight (Monday 21st March 2011) in Cork City Hall.
The Full List of Regional Winners for Munster are:
2011 Best Customer Service Award Limerick - The Mustard Seed
2011 Best Customer Service Award Cork - The Cornstore
2011 Best Customer Service Award Kerry - Mulcahys
2011 Best Customer Service Award Clare - Gregans Castle
2011 Best Customer Service Award Tipperary - The Old Convent
2011 Best Customer Service Award Waterford - O'Brien Chop House
2011 Best Wine Experience Award Munster - Hayfield Manor
2011 Best Casual Dining Experience Award Cork - Farmgate Cafe
2011 Best Casual Dining Experience Award Limerick - La Cucina
2011 Best Casual Dining Experience Award Kerry - Jam Cafe Deli Bakery
2011 Best Casual Dining Experience Award Clare - Cullinans
2011 Best Casual Dining Experience Award Tipperary - Cafe Hans
2011 Best Casual Dining Experience Award Waterford - Bodega
2011 Best Hotel Restaurant Award Tipperary - Inch House
2011 Best Hotel Restaurant Award Clare - Gregans Castle
2011 Best Hotel Restaurant Award Kerry - Carrig
2011 Best Hotel Restaurant Award Limerick - The Mustard Seed
2011 Best Hotel Restaurant Award Waterford - The Munster Room, Waterford Castle
2011 Best Hotel Restaurant Award Cork - Longueville House
2011 Best Gastro Pub Award Cork - Cronins
2011 Best Gastro Pub Award Limerick - Aubars
2011 Best Gastro Pub Award Kerry - Allos
2011 Best Gastro Pub Award Clare - Roadside Tavern
2011 Best Gastro Pub Award Tipperary - Larkins
2011 Best Gastro Pub Award Waterford - Becketts
2011 Best Chef Award Waterford - Paul Flynn, The Tannery
2011 Best Chef Award Tipperary - Dermot Gannon, The Old Convent
2011 Best Chef Award Clare - Michael Viljanen, Gregans Castle
2011 Best Chef Award Kerry - Martin Hallissey, Packies
2011 Best Chef Award Limerick - Tony Scharz White Sage
2011 Best Chef Award Cork - Brendan Cashman Augustines
2011 Best Restaurant Cork - Les Gourmandises
2011 Best Restaurant Limerick - The River Bistro
2011 Best Restaurant Kerry - Out of the Blue
2011 Best Restaurant, Tipperary - The Old Convent
2011 Best Restaurant, Waterford - The Tannery
2011 Best Restaurant, Clare - The Wild Inn
Congratulations to all those that won from zack at the @irishfoodguide
Author of this Post, Jenifer O'Connell is the Editor of TheJournal.ie - Ireland's online community for news. Columnist with The Sunday Business Post and occasional broadcaster.
You can follow Jenifer O'Connell on Twitter: @jenoconnell
Saturday, 19 March 2011
Monday, 14 March 2011
Our next platter on the table came as a selection of Rare Breed Saddleback Pork from Marshall's Farm in Burt (which is only fifteen minutes from the venue) and Wild locally culled Venison. The Confit of Venison rolled in hazelnut breadcrumbs with amaretto & butternut Squash puree and a beetroot jelly was a melt in the mouth dish combining some distinct flavours into a perfectly balanced mouthful. This was served with a finely sliced carpaccio of Venison Loin, rolled in cumin & cardamon.
Monday, 7 March 2011
I always put garlic ( and chopped wild garlic leaves when I can get them ) in my stew so -
How do you make yours ?
Saturday, 5 March 2011
Q: Do you think Restaurants should show a Calorie Count on Menus
Here are the results:
Personally, I don't want to know!
Comments, as always, very welcome...
Don't forget to feed the fish at the bottom of this post!!
Wednesday, 2 March 2011
For your website, add the code within the 'body' tags, save the page. FTP up to your website, click 'Refresh' and that's you sorted!
mmmmm... the Wordpress Code seems to have a wee problem- hang on there...
No, not having any joy there. I have contacted the site and will update you on advice recieved.
Ok - In the meantime you can go to http://www.calobonga.com/calorieCounter/food/9003/0/calorie-counter.lz and while there:
This will put a Link on your Desktop to the site that gave me the code widget. Now you have your own Calorie Counter on your Desktop... and that's you sorted!
I have one on the site here at the bottom of this Page.
Enjoy the counting!
Tuesday, 1 March 2011
3. Whisk together until creamy making sure there are no lumps.
Then leave to stand for 10 minutes. Whisk again before you start using the mix.
Using a standard sauce ladle, or pouring cup, pour 75ml batter into the centre of the pan. Tilt the pan around in a circular motion until it is completely covered.
Cook for about a minute or until set around the edges. Gently turn the pancake over and cook for about 30 seconds. It should be golden and just starting to brown on both sides.
Flipping the crepe is good fun but takes a little practice. The knack is to loosen it with your spatula and then quickly shake the crepe 'away from yourself' until it sits on the side of the pan opposite you.
|Over it goes!|
Then in one quick flick you toss it one more time in a curling motion so the crepe has no choice but to curl back into the pan!
Catching the crepe is another matter. This just takes a bit of practice!
Now spread the crepe with what ever you want: butter, lemon-juice & sugar, honey, syrup, jam, peanut butter, chocolate spread... the choice is endless.
A Simple Crepe Suzette
One of the most famous crepes is the Crepe Suzette with its delicious Orange Liquour Sauce & Ice cream. Here's a quicky version of the Orange sauce...
Place 1 cup of sugar in a heavy bottomed pot and add enough water to just cover it. Stir once and bring to the boil. Do not stir the mix again at this stage. Watch carefully as the water evaporates and the boiling sugar mix comes to a slower boil...
My son Finn simply adores crepes and pancakes
Here's a link to my Old Fashioned Pancakes, a Story and Recipe http://www.irishfoodguide.ie/2012/02/pancake-tuesday-old-fashioned-pancakes.html
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The Irish Food Guide is...
The Irish Food Guide Blog www.IrishFoodGuide.ie includes news, foodie chat, recipes, award results, links and other general information on the Food & Tourism Industry in Ireland.
It is written & curated by Zack Gallagher, Donegal Town, Co Donegal, Ireland.
“My Blog is a slice of the Irish Food ‘Network’. I’m a Chef with over 27 years experience and also have a background in media. I’m passionate about Irish Food Tourism and I believe that a rising tide really can lift all boats!”
Supporting Irish Food created by passionate producers and encouraging the Irish food & hospitality industry to use modern social media methods to increase their business.
Zack is building an all-Ireland Food Tourism network to assist Tour Operators bringing guests into Ireland to connect easily with artisan Irish food producers, so as they can experience the provenance and personality behind our Irish food Visit www.