Review: Cunninghams, Kildare

Cunningham's

Kildare Town

After a long Tuesday working in the studio I arrived home to be greeted by the most wonderful suggestion...."sure will we go out for dinner tonight?" I was skeptical at first, I had two juicy sirloins in the fridge begging to be put in a sandwich, but there's always tomorrow for that! After a few minutes negotiating on the location of our meal we decided on Cunningham's in Kildare Town. I had been a couple of times before for a quick meal while working but Ali had never tried it.

Cunningham's is an old style cosy bar in the centre of the town. It has a live music venue upstairs which has attracted the likes of Declan O'Rourke, Jack L, Paddy Casey and Aslan recently while the main bar and restaurant area are located on the ground floor. They have a good selection of craft beers and a small wine bar as you walk in. We sat towards the back of the pub as "the snug" around the fire was full. The menu contains plenty of options and should cater to most tastes. Its on the curry front that Cunningham's made its name and I can assure you, from previous visits, they are excellent.

For starter I went for the butterfly prawns with chilli jam. They were delicious, even if they did arrive on a slate! The prawns were tender on the inside with a crispy panko crumb exterior while the jam was the perfect addition to add a little spice to proceedings.

Starter: 8/10

Having tried the curries before (and admittedly loving them) I wanted to ensure that Cunningham's isn't a one trick pony. With this in mind I ordered the beef burger. It was wonderful. A burger can seem like a safe choice but is often a let down as there is nothing worse than an under seasoned over-cooked burger. This was none of them things. The bun was fresh, the onion straws were crispy and delicious while the burger itself was juicy with lots of flavour. I've rarely had a burger as good as this.

Mains: 8.5/10

No matter what our intentions are, we can never go for a meal without having dessert and this was no different. I went for the malteser sundae but sadly it was the only blip on an otherwise fantastic meal. Too much cream, not enough malteser, it was unfortunately highly average, the only thing that was on the night. The service was excellent throughout but the price was exceptional. We paid €73 for 3 courses each, 2 glasses of Montepulciano, 2 glasses of fanta orange, a tea and a double espresso. When you remove the drinks it worked out at roughly €25 for 3 courses which is excellent value for the quality on offer. We will certainly be back.

Dessert: 6/10

Value for Money: 9/10

Ambiance: 8/10

Overall: 8/10 Highly Recommended

Cunningham's Bar,

Main Street,

Kildare Town,

Co. Kildare

(045) 521780

Review: The Ballymore Inn

The Ballymore Inn

Ballymore Eustace, Co. Kildare

The Ballymore Inn is one of two restaurants in Kildare listed in the latest McKenna Guide (the other being Harte's of Kildare) and is located in the scenic village of Ballymore Eustace, not far from Poulaphouca Lake. After a walk at the lake in the blistering April sun (yep, we're still in Ireland!) Ali and I decided to treat ourselves to lunch in the award winning restaurant.

The Ballymore Inn is light and airy and is especially nice on a sunny day. There is a kitchen shop in one corner selling all sorts of homemade jams, chutneys, pestos and bread while also stocking some nice bottles of vino. Opposite the main door is a small bar which is stocked with a wide range of craft beers to keep even the hippiest of hipsters happy. We were seated close to the door and were given the special lunch menu aswel as the a la carte option.

After a little deliberation we decided to go for the special lunch option of three courses for €25.75. For starter I went with the "homemade duck terrine with warm brioche." It arrived pretty quickly and was presented well. The terrine was beautifully executed and was a little milder than I would be used to. The taste of the duck came through well however and was enhanced by the grape relish. The warm brioche was also delicious although I would have preferred a nice slice of toasted sourdough. A comment must also be made on the fantastic salad dressing, wonderful. Ali's soup of the day (coconut and butternut squash) was also excellent.

For mains we both decided on the fish of the day. "Duncannon cod with stir fried vegetables and roasted red pepper aioli." The fish was perfectly cooked and although the vegetables were a little soft for my liking (they were sliced extra thin) the aioli was the real star of this show. It was magnificent and I would have been just as happy sitting there dipping bread into it! The creamy mash was also delicious, a very enjoyable main.

My dessert of "rich chocolate pots with honeycomb" was exactly as predicted, superb. A rich chocolate base topped with whipped cream and pieces of honeycomb. Simple and delicious. My espresso was also excellent, perfectly balanced.

The service at The Ballymore Inn was quite impressive. Our plates were always cleared away quickly between courses and we were looked after very well. From a price point of view it can certainly be said that The Ballymore Inn is in the upper end of the Kildare price point for lunch although we did find it fantastic value for the quality of food on offer. There are more affordable options with a toastie and soup coming in at a very manageable €10.95 so it can be frequented as a treat or as an every day option. 

Lunch Ratings: 

Food: 8.5/10 (8, 8.5, 9)
Service: 8/10
Ambiance: 9/10
Selection: 9/10
Value for Money: 8/10

Overall: 8.5/10 Highly Recommended

The Ballymore Inn,

Main Street,

Ballymore Eustace,

Co. Kildare.

045-864585

The Ufuud Experience

A couple of months ago I was contacted by a member of the UFUUD Marketing team to see if I would be interested in reviewing their service and some products. I agreed and instantly checked out the site.

The UFUUD website is well laid out and simple to navigate. They sell everything you would expect from an Italian themed delicatessen. There is a large selection of salami and prosciutto along with the usual suspects of pasta, rice, sauces, oils and lots more besides. One of my favourite features is the "Chef's Advice" tab in the product page. Many of the ingredients are unusual and so the tab offers great advice on how to use them.

I placed my order on Tuesday 17th of March (I know I know.....who orders pecorino and spaghettoni on St. Patrick's Day?!) and it arrived on Friday 13th of March. The ice packs used were still frozen and I was very pleased with the temperature of the food. This wasn't such a big deal for me as I ordered mostly pantry items but I would be happy to order any cold meat products.

I decided to order some items that I have difficulty finding here in Ireland. The first thing to catch my eye was a Pecorino Cheese in Wheat Grains. The cheese is magnificent, it is everything you would expect from a Pecorino with a subtle hint of wheat starch in the aftertaste. Also on the cheese front I ordered some Parmigiano Reggiano Cream. This works wonderfully stirred into some pasta or added to a bechemel sauce for lasagna. I also used it instead of butter with mashed potato. Delicious.

I also ordered some giant green lentils and black rice but I have been blown away with my last item. Spaghettoni (thick spaghetti) isn't something most people would get excited about but this is bronze extruded. It basically means that the pasta was pushed through a bronze die to make the shapes. This may not sound that impressive but it leaves the pasta with a rougher finish allowing your choice of sauce to cling to it perfectly.

Overall I found the Ufuud experience very satisfying. The website is easily navigated and the chef's tips tab is a great addition. The quality of the produce is excellent and the price is fair. There is also a live chat available so you can message a member of staff and receive help live in the moment.

Vegetarian Lasagna

It's happening. I can feel it. The veggies are starting to take over my life. I don't think I'll ever fully convert to vegetarianism but I'm certainly enjoying more veggie meals than ever before. I had always imagined meals without meat to be bland and boring with little satisfaction. I repent. My meat free week a few weeks ago has proved me wrong and now I enjoy meat free meals at least 3-4 times per week. This was one of my favourite recipes from that week and I am sure it will be on the menu numerous times over the summer.

Serves 6-8

For Lentils and Tomato Sauce:
200g Lentils
2 Bay Leaves
3 tbsp Extra-Virgin Olive Oil
1 Onion (finely chopped)
1 stick of Celery (finely chopped)
1 Carrot (finely chopped)
1 clove of Garlic (finely chopped)
1/2 Courgette (finely chopped)
1 Red Pepper (finely chopped)
90ml White Wine
700g Tomato Passata
1 tsp Dried Oregano
1 tin (400g) of Butter Beans (drained and rinsed)
Sea Salt and Freshly Ground Pepper

For Bechamel:
50g Butter
50g Flour
500ml of Milk
grating of Nutmeg

For Assembly:
10 Lasagna Sheets (approx)
2 balls of Mozzarella (preferably Irish Buffalo Mozzarella, finely sliced)

1. Rinse the lentils well before putting in a saucepan with 1 litre of cold water and one bay leaf. Bring to the boil, turn down the heat and simmer for approx 30 minutes. There is no need to season the lentils yet. Drain and set aside.

2. Heat the oil in a pan over a medium heat and add the onion, celery, carrot, garlic, courgette and red pepper. Season well with salt and pepper and cook for 7-10 minutes. Add the wine and allow to cook off for 4-5 minutes before adding the cooked lentils, passata, oregano and beans. Allow to simmer for 20-30 minutes. Check for seasoning.

3. Meanwhile make the bechamel. Put a saucepan over a medium heat and melt the butter in it. When it has all melted add the flour and stir well. Allow to cook for a couple of minutes, stirring constantly to ensure it doesn't burn. Whisk in the milk in a steady stream and stir often. It will thicken quite quickly as it comes to the boil. Season to taste with salt, pepper and freshly grated nutmeg and set aside.

4. Cook the lasagna sheets in plenty of salted boiling water for about 4 minutes. Remove from the pan and keep apart from each other to stop them from sticking.

5. Assemble the lasagna in a baking dish. Start with a thin layer of lentil and tomato sauce followed by bechamel followed by a single layer of pasta sheets. Repeat this process twice more and finish with a layer of bechamel. Top the dish with the mozzarella and bake in a pre-heated 180 degree oven for 20-30 minutes.

Review: Harte's of Kildare

Harte's of Kildare

Kildare Town

During the week of fine weather Ali and myself decided to head to Killinthomas Woods for a walk. It gives me the chance for an added bonus as I can also collect a bag of wild garlic to top up my pesto reserves. Before heading over, both feeling a little peckish, we decided that a lunch detour was in order first. I had been to Harte's for lunch once previously and was very impressed but Ali had never been. As one of only two places in Co. Kildare to be listed in the latest McKenna Guide (the other being The Ballymore Inn) I'll take any excuse for another visit. 

We arrived around half one on a tuesday and to my surprise it wasn't too busy. The staff were friendly from the outset and knew their stuff when it came to the selection of craft beers on offer (Ali was driving!). We were both impressed with the choices on the menu and had a hard time settling on something. I went for the steak sandwich with potato skins and a Red Ale while Ali chose the burger. The steak sandwich was magnificent! Juicy and tender steak on toasted sourdough with sweet onion relish, blue cheese and a mountain of mixed leaves and thinly sliced cucumber....it wasn't the easiest to eat but every bite was worth the mess! The potato skins were crisp and well seasoned while the garlic mayo was smooth and full of flavour. We didn't have the time (or the room) for desserts so we left it at that, wanting more! 

As for the price, €33 may seem a decent amount for lunch but the portion size is very generous and we only required a light supper later that evening. The sandwiches and soups were considerably cheaper so it certainly caters for all needs and budgets. Highly Recommended.

Lunch Ratings:

Food: 9/10
Service: 8/10
Ambiance: 8/10
Selection: 9/10
Value for Money: 8/10

Overall: 8.5/10 Highly Recommended

Harte's of Kildare,
Market Square,
Kildare Town,
Co. Kildare

Chicken Stew

March seemed to be on track to follow the old saying; "in like a lion, out like a lamb". That was until the final week when the wind picked up and twice I found myself picking up the contents of my recycling bin from the garden. I needed something warming to lift the spirits and what better than a stew? I cooked the chicken whole in the broth to extract as much flavour as possible and it really adds an extra dimension to the dish. Homemade chicken stock is a big bonus here if you have it and feel free to swap the cannellini beans for butter beans, I would have if I hadn't picked up the wrong tin!

 Serves 8

2 tbsp Extra-Virgin Olive Oil
2 Leeks (finely sliced)
2 Carrots (chopped)
2 sticks of Celery (chopped)
1 litre of Chicken Stock (hot)
1 whole Chicken
1 tsp Dried Marjoram
1 Bay Leaf
1 sprig of Thyme
4 medium Potatoes (peeled and chopped)
100g Lentils
150g Sugar Snap Peas
1 tin (400g) of Cannellini Beans
100g Kale (remove stems and shred leaves)
Sea Salt and Freshly Ground Pepper

1. Heat the oil in a large saucepan over a medium heat and add the leek, carrot and celery. Season well and cook for 8-10 minutes before adding the chicken stock and one litre of boiling water. Bring to the boil.

2. Place the Chicken in the pot and season the top of it. Add the marjoram, bay leaf, thyme and potatoes. Season with a little salt and pepper before covering with a lid and simmering for an hour. 

3. After an hour the chicken should be well cooked but check with a thermometer if unsure. Remove it from the pot and add the lentils, sugar snaps, beans and kale. Remove the skin from the chicken and chop all of the meat into bite sized chunks. When chopped, add the chicken pieces back to the pot and cook for about twenty minutes from the time the lentils went in. Check for seasoning and serve.

Review: Brooks Café Bistro, Carlow

Brooks Café Bistro

Carlow Town

A couple of weeks ago, after a morning trip to Carlow Town, Ali and myself decided to sample the wares of Brooks Café Bistro on Tullow Street. Brooks forms part of the Dinn Rí complex which, aswel as housing a couple of bars, is also home to The Tower venue and The Foundry night club. The Café is quite large but still retains a cosy and warm feel. We found the staff very welcoming upon arrival and the service was excellent throughout. 

For lunch both of us ordered the same thing; The Open Sandwich with Myler's smoked salmon & fresh poached salmon with a lemon & herb mayo. It was beautiful. I'm not normally a fan of smoked salmon sandwiches but this was delicious. The fresh salmon and mayo lightened the dish immensely and although it was very filling, it never felt too heavy. Although we hadn't planned on having a dessert we couldn't resist after the great sandwich. Unfortunately my brownie, nor Ali's carrot cake, really achieved the same heights as the savoury offerings. Although they tasted good, both were quite dry and disappointing. My double espresso also left a bit to be desired as it tasted more like an americano, too watery and weak.

Overall we had a very enjoyable lunch at Brooks. The sandwiches were excellent and although the desserts let it down a little, it wouldn't stop me from returning.

Lunch Ratings

Food: 6.5/10 (Savoury 8, Dessert 5)
Service: 8/10
Ambiance: 8/10
Selection: 7/10
Value for Money: 8/10

Overall: 7.5/10 Recommended

Brooks Café Bistro
Dinn Rí
Tullow Street
Carlow.
059 9133111