Minestrone Soup

The perfect lunch. This substantial soup is often thought of as a great winter dish but, although I agree, I also find it magnificent in the spring and summer when fresh greens come into season. It serves as a great way to use up any leftover veggies but they should still be relatively fresh to bring out the best flavour. The two most important things here are; the stock (homemade chicken stock is best) and the bacon/pancetta. The stock and bacon form the basis of the taste of this dish so use the best you can afford. I used homemade chicken stock and home cured free-range bacon but any good quality streaky bacon or pancetta would be ok. If you are making this to do for a couple of days be aware that the pasta may soak up the stock over time so you may have to add more (water is fine) while reheating. Feel free to add whatever vegetables you have lying around, almost anything will work.

Serves 4-6

3 tbsp Extra-Virgin Olive Oil
100g Streaky Bacon (chopped)
1 Onion (finely chopped)
2 cloves of Garlic (finely sliced)
3 stalks of Celery (chopped)
2 Tomatoes (chopped)
1 large Carrot (chopped)
150g Sugar Snap Peas (chopped)
1 tbsp Pesto
1.25 L of Chicken Stock
1 tin of Butter Beans
100g Pasta (small shells or tubes are best, broken spaghetti is also fine)
Sea Salt and Freshly Ground Pepper
Parmesan Cheese to serve

1. Heat the oil over a medium heat and add the bacon, onion and garlic. Season well and cook for 7-10 minutes. Add the celery, tomato, carrot, peas and pesto and stir well to coat everything. Pour in the stock, bring to the boil and cook for 10 minutes.

2. Add the beans and pasta and cook for a further ten minutes. Check the seasoning, adding more salt and pepper if necessary. Pour into bowls and grate over copious amounts of Parmesan cheese. Serve with good, crusty bread.

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

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

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

Review: Blue Ginger

Blue Ginger

Dun Laoghaire, Co. Dublin

During a hectic day working in the beautiful town of Dun Laoghaire in South Dublin I decided to sample the wears of Blue Ginger, a cafe and restaurant in the centre of town. I had an hour off and with 9 hours remaining of my working day, something substantial was in order. I sat down beside the bar in this stylish restaurant and was immediately tended to by a friendly waitress. Blue Ginger offer a good menu for lunch time diners including soups, salads, mains and even an extended breakfast menu. I went for the "Tiger Prawn Stir Fried Noodles" with a double espresso for after. The prawns were tender and juicy while the portion size was exceptionally generous. There was a decent mix of vegetables and I was happily full after the flavourful dish. The espresso, however, was quite disappointing. I like a strong flavoured espresso but this tasted as mild as an americano. It was a pity but it certainly didn't ruin what was a fine lunch offering.

Lunch Rating:

Food: 8/10
Service: 8/10
Ambiance: 7/10
Selection: 7/10
Value for Money: 8/10

Overall: 7.5/10 Recommended

Blue Ginger
5 George's Street Upper,
Dun Laoghaire,
Co. Dublin.

Review: The Candied Walnut

The Candied Walnut

Portarlington, Co. Laois

Today, Ali and I found ourselves in Portarlington for  lunch. We'd been visiting Lisa Nic Eoin's Cats Without Homes sanctuary who we foster kittens with. I did a quick search on TripAdvisor to see what the town had to offer and we settled on The Candied Walnut, a not so visible restaurant on the Monasterevin side of town.

The Candied Walnut is a beautiful restaurant located at Kilnacourt. Upon arrival, the restaurant was busy and we had to wait ten minutes for a table, surely a good sign. We were seated and received a welcome from one of the chef's through the kitchen hatch. The breakfast and lunch menu is well laid out with plenty of options to choose from. The breakfast options looked reasonably priced while lunch had the usual sandwiches and wraps along with some main courses and desserts. The specials board hangs on the wall and we both decided on the fish special; cod and prawn penne with a white wine and cream sauce.

The food arrived quickly and was delicious. Both the fish and sauce were tasty and seasoned well. The pasta was a little overdone for my liking and would have benefited from being a little more al dente. The portion was generous and was topped with a good sprinkling of grated parmesan. My only issue with the service was that we were left waiting 20 minutes with empty plates in front of us before having to ask for the Dessert menu. After ordering desserts (again we ordered the same; carrot cake with candied walnuts and anglaise cream) they arrived promptly and were generous portions. The carrot cake was excellent. I sometimes find it can be too sweet but this one was just right. My only issue with the dessert was the addition of a couple of mint leaves. To me, the flavours didn't work and if they're purely for presentation then I'd leave them off. After scoffing the dessert, my double espresso arrived. It was good if a little unspectacular.

We found The Candied Walnut to be very good value. Two main courses, two desserts, a glass of red wine, a tea and a double espresso came to an impressive €42.30 with the wine making up €5.50 of that. We really enjoyed our lunch and will certainly return for dinner in the not too distant future.

Lunch Ratings:

Food: 8/10
Service: 7/10
Ambience: 8/10
Selection: 8/10
Value for Money: 8/10

Overall: 8/10 Highly Recommended

Review: Fallons, Kilcullen, Co. Kildare

Fallons of Kilcullen

Kilcullen, Co. Kildare

Yesterday while I was deciding what new PC to splash out on, the hunger hit me. It was 3 pm on a muggy Saturday and having not eaten since an early breakfast, Ali and I decided to go for something fairly substantial. It was not our initial plan to go to Fallons (our intended haunt closed at 3) and I had never considered it for lunch. It was somewhere I would like to try for dinner some evening but it never crossed my mind for a midday meal.

Inside, Fallons is a stylish space and although it doesn't feel as relaxed as a cafe, it doesn't feel too formal either. The well trained staff provide an efficient and friendly service but it's the food that really catches your attention. After a decent espresso, I had the roast of the day on brioche with chips. The beef was delicious, it was cooked well done but didn't suffer from being dry or tough. The brioche was tasty but it was the addition of beautifully caramelised onions that set this apart. The sauce was excellent and while I'm not a fan of a sandwich loaded with leaves, this wasn't swamped with salad and suited me perfectly. The chips were well cooked and crispy and the garlic sauce I requested had a great freshness to it.

As for the price, it could be considered slightly expensive for everyday lunch. The total bill came to €30.80 for my sandwich with chips, Ali's pulled pork salad, a tea and an espresso. It was substantial though, you certainly won't leave hungry!

Lunch Ratings:

Food: 8/10
Service: 8/10
Ambience: 7/10
Selection: 8/10
Value for Money: 7/10

Overall: 7.5/10 Recommended

Summer Beans on Toast

Summer Beans on Toast

I love broad beans. If, by some miracle I was to turn vegetarian, they would form a large part of my diet. I'm unsure as to why I don't eat them more often but I've decided the time has come for change: this will be the summer of the broad bean in Kinneagh! In Ancient Egypt, broad beans were considered dirty and only fed to slaves - how times have changed! 

In November I posted a recipe for 'beans on toast' using cannellini beans. I've reworked the recipe for summer, using fresh broad beans and ripe cherry tomatoes. 300g of broad beans may seem like a lot for one person but once they're podded, only about 100-130g remain. To pod the beans, snap off the top, tear along the seam and open to reveal the individual beans. You can pop them out of their skin but I only bother doing this with the bigger ones.

Serves 1

1 tbsp Extra-Virgin Olive Oil
300g Fresh Broad Beans (podded)
1 slice of Prosciutto di Parma (cut into pieces)
1 clove of Garlic (finely chopped)
1/2 Red Chilli (finely chopped)
12 ripe Cherry Tomatoes (halved)
1/2 tsp Dried Oregano
Mixed Seeds (Sunflower, Pumpkin etc.)
Sea Salt and Freshly Ground Pepper

1. Heat the oil in a pan over a medium heat and add the prosciutto. Cook for 2 minutes before adding the garlic and chilli. Season well and cook for 5-6 mins until softened but not coloured. Add the tomatoes, oregano and a good glug of boiling water. Cook for 5-7 minutes, stirring occasionally.

2. Meanwhile add the broad beans to a pan of boiling water and cook for a minute and a half. Strain and set aside. If you do this too early, then run the beans under cold water to stop them cooking. Ideally have the beans ready to come out of the pan when the sauce is ready.

3. With a potato masher or fork, mash the tomatoes to make a rich sauce and add the cooked beans. Cook for another 2 minutes before checking for seasoning, adding more salt/pepper if required. Sprinkle some of the seeds on top and serve with crusty bread or toast.

Eggs in Hell!

Eggs in Hell

A few weeks ago I had a message on my Facebook page recommending me to try 'Eggs in Purgatory'. A basic recipe was included with the tip that it makes a great hangover cure. Never one to shy away from a couple of glasses of red, I put it to the test! It worked a treat and I have been adapting it to my tastes ever since. 

After changing a few things I decided to call it 'Eggs in Hell' as the chilli should set your tongue alight, while the chorizo (or prosciutto) adds a slightly salty hit to balance the dish. Don't use pre-sliced chorizo: buy a stick of hard chorizo, remove as much of the casing as you need and chop off a piece. Cover with cling film and keep it in the fridge, it'll last quite awhile!

Serves 2

2 Tbsp Extra-Virgin Olive Oil
1 Large Clove Garlic (finely chopped)
1 Green Chilli (finely chopped)
1 Inch of Hard Chorizo/Prosciutto (finely chopped)
1/2 Tsp Dried Oregano
150g Tomato Passata
1/2 Tsp Sugar
3 Medium/Large Eggs
Sea Salt and Freshly Ground Pepper
Caciocavallo/Pecorino/Parmesan to Serve

1. Add the oil to a frying pan over a medium heat and add the garlic, chilli, chorizo and oregano. Season and stir. Cook for 7-10 mins until softened but be careful not to burn the garlic.

2. Add the passata and sugar and bring to the boil before gently cracking in the eggs. Cover the pan and cook until the whites set but the yolks remain runny. Sprinkle the top with plenty of pepper. Finish with a good grating of the cheese of your choice. Serve with plenty of good crusty bread. Enjoy!

Special thanks to Adrienne M. Bolger for mailing me the recipe for 'Eggs in Purgatory'!