Kerrygold Ballymaloe Literary Festival of Food and Wine

On Saturday, after dropping some of our animals to their respective babysitters, Ali and I headed to Cork for the Ballymaloe Literary Festival of Food and Wine. We were blessed with glorious weather and filled ourselves with great food (and wine for me) all day.

We arrived at 12.50 pm and proceeded to the box office to get tickets for two of the talks. Although the first was starting at 1 pm, we hurried to the big shed for lunch. Annie's Roasts provided the perfect hunger cure. Free range chicken, pickled cucumber, sundried tomato, salad and mayo on a delicious sourdough bap; we were set up for a wonderful day.

We ran over to the drinks theatre to catch a talk. The theatre is a rustic barn with interesting, colourful decor, perfect. Alice Feiring, Tomás Clancy, Raymond Blake and John Wilson discussed  "Does Terroir Really Exist and How Can You Tell?" It was an interesting talk between 4 wine experts who came to the conclusion that it does, of course, exist but there's no way to tell. The wines for tasting threw up a couple of surprises for me. Never a fan of white wines, I particularly enjoyed a Riesling and Chablis, never again will I have to rely on reds for everything. Quite a bit of this talk went straight over my head but sure, where there's wine, there's a way!

After the talk, feeling a little merry from all the wine (who needs a spit bucket?) we took a walk around the beautiful gardens at Ballymaloe House. They are kept impeccably well and striking in the bright May sun. We went back to the big shed for some juice (from My Goodness) and a wonderful lamington (from Diva Boutique Bakery and Cafe). I had never had a lamington before but will be on the lookout from now on. A moist sponge dipped in chocolate and coconut. I could eat them all day!

Stuffed and content, we stayed in the big shed for a talk by Debbie Shaw (Apple a Day Nutrition) on how bone broth (or stock) is the elixir of life. I enjoyed it with a glass of Sicilian red from the bar.

After a quick browse around the book shop where Rachel Allen was doing a meet and greet, we hopped into the car and drove to The Ballymaloe Cookery School for a talk by J.P. McMahon. John McKenna and J.P had an insightful chat about his book, restaurants and food in general. I was quite taken by J.P.'s attitude and assertion that he would rather do his own thing and survive than change everything to please everyone and make a ton of money. 

After J.P.'s talk we had a look around the cookery school shop (luckily I didn't have much cash on me) and although we had planned on heading straight home, we decided to head to the big shed for dinner. I had a fantastic Broughgammon Free Range Rosé Veal Milanese. The veal was delicious, tender and moist, it's a wonder we don't eat more of it here.

There was one more thing to do before hitting the road.....ICE CREAM! We went to Yum Gelato who make all their own ice cream in Cork. I went for the tiramisu ice-cream which was delicious. It's a good thing I wasn't driving though as the alcohol content was exceptionally high. Drunk on ice-cream, is there a better way to finish the day?

Maybe with a 3 hour drive, thanks Ali!

Here are a few more pictures taken throughout the day:

One side of the Broughgammon Menu

Rory O'Connell being interviewed for the telly!

The Kerrygold area

Hipster heaven?!

Arroz con Camarones

World Cup, Day 9 - Ecuador

Arroz con Camarones

Rice with Shrimp

Day 8 of the World Cup was a sad one for our nearest neighbours. A loss to Uruguay coupled with Italy's loss to Costa Rica today sends the three loins home after only two games. I may have to rethink celebrating an English dish next week! Today I decided to cook an Ecuadorian dish. A simple arroz con camarones or rice with shrimp. 

This dish isn't too extravagant but it does contain one ingredient that I haven't had with this type of meal before; cumin. I liked it. As usual I used crevettes as they are cheap and easy to get in Newbridge. After boiling the crevettes make sure to reserve the cooking water to cook the rice in, it adds a lot to the flavour. Here is my take on the Ecuadorian staple.

Serves 3-4

500g Raw Crevettes
3tbsp Extra-Virgin Olive Oil
1 Onion (finely chopped)
2 cloves of Garlic (finely chopped)
1 Red Pepper (finely chopped)
8 Cherry Tomatoes (halved)
1tsp Cumin Seeds
200g Long Grain Rice
100ml White Wine
Sea Salt and Freshly Ground Pepper

1. Bring 2 litres of water to the boil and add a pinch of salt. Add the crevettes and boil for 2 minutes. Drain, reserving the cooking water and run the crevettes under cold water to stop them overcooking. Set crevettes and cooking broth aside.

2. Heat the oil in a pan over a medium heat and add the onion, garlic, red pepper, tomatoes and cumin. Season well and cook for 7-8 minutes until soft but not coloured. Add the rice and stir well before adding the wine. Cook for 5-6 minutes to burn off the alcohol before adding 300ml of the reserved cooking broth. Cook for 15-20 minutes until rice is tender. Add the crevettes into the rice about 5 minutes before the end of the cooking time and stir well. If the pan becomes dry before the rice is cooked add extra broth.

Moules - Frites

World Cup, Day 6 - Belgium

Moules Frites

Mussels and Chips

Day 5 of the World Cup provided another impressive scoreline with Germany defeating Portugal 4-0. My Portuguese fish stew worked well, so today I stayed with the fish theme - the Belgian dish Moules-Frites. This is a simple dish that takes advantage of great tasting shellfish. 

I decided against making deep-fried chips and went with the healthier option of roasted sweet potato chips. They complement the mussels perfectly. The chilli and wine bring the mussels to life, with the lemon juice balancing the dish. One of the best things about mussels (apart from their price) is the speed at which they cook; great for a quick supper after work. 

Serves 2

For the sweet potato chips:
2 Large Sweet Potatoes
2 tbsp Extra-Virgin Olive Oil
2 tsp Dried Oregano
Sea Salt and Freshly Ground Pepper

For the mussels:
1 Kg Fresh Mussels (cleaned and de-bearded)
2 tbsp Extra-Virgin Olive Oil
1 Onion (finely chopped)
1 Chilli (finely chopped)
1 clove of Garlic (finely chopped)
zest of 1 Lemon (keep lemon for juice)
200 ml White Wine
Sea Salt and Freshly Ground Pepper
handful of Fresh Flat Leaf Parsley (finely chopped)

1. First make the chips. Cut the sweet potatoes and place on a baking dish. Pour over the oil and oregano and mix, to ensure everything is evenly coated. Season well and roast in a 190 degree oven for 20-25 minutes. Give them a good shake halfway through.

2. Next, prepare the mussels. Make sure they're clean, de-bearded and all are closed (if not, give them a sharp tap, if they don't close, discard). Heat the oil over a medium heat and add the onion, chilli, garlic and lemon zest. Season and cook for 5-7 minutes to soften. Add the wine and bring to the boil before adding the mussels. Put a lid on the pan and allow to cook for 3-5 minutes, shaking every so often, until the mussels open (discard any that remain closed). Take the lid off, add parsley and the juice of half a lemon. Allow to cook for another 2 minutes before serving with the chips.

Portuguese Fish Stew

World Cup, Day 5 - Portugal

Fish Stew

Day 4 was an entertaining day on the pitch and in the kitchen. France had a 3-0 win against a physical Ecuador side, while Argentina overcame an impressive Bosnia and Herzegovina. Food wise, the omelette was a nightmare! I failed miserably at something so basic, which was made worse by Ali ordering burger and chips. I was determined to make up for it today!

Today we celebrate Portugal - few will be after their hammering at the hands of Germany! I don't know much about Portuguese food but I was excited after doing some research. Lots of pork and fish sound like a diet I could get on board with! I settled on a Portuguese fish stew. It was great, I recommend trying it out. Again this isn't the most authentic of recipes but it works well. I would have liked to use mussels as well but Monday isn't a great day to buy shell fish (who wants mussels that have been sitting in the fridge since Friday?!). Try using other fish if you like, I used what was cheap and available.

Serves 4

5 tbsp Extra-Virgin Olive Oil
20g Hard Chorizo (finely chopped)
1 Chilli (finely chopped)
3 cloves of Garlic (finely chopped)
1 medium Onion (finely chopped)
1 Red Pepper (diced)
1 tin of Chopped Tomatoes
100ml White Wine
150ml Fish Stock
1 Bay Leaf
300g Smoked Coley (in small chunks)
500g Pollock (in small chunks)
handful of Fresh Flat Leaf Parsley (finely chopped)
Sea Salt and Freshly Ground Pepper
Mashed Potatoes to serve

1. Heat 3 tbsp of the oil over a medium heat and add the chorizo. Cook for 5 minutes until the chorizo releases its juices. Add the chilli, garlic, onion and red pepper and continue to cook for 5-7 minutes until softened. Season and add the tin of tomatoes, wine, stock and bay leaf and bring to the boil.

2. Add the fish and season. Stir well and cover for 5-7 minutes until the fish is cooked through. Add the parsley, remove the bay leaf and check for seasoning. Serve on a bed of mashed potato.

Paella

World Cup, Day 2 - Spain

Paella

The World Cup started with a bang last night! Brazil scraped a win amid lots of controversy but that's par for the course at a competition like this. The Brazilian shrimp stew worked a treat last night and tonight's dinner was just as good! Paella is one of my favourite dishes to cook and eat. I love the mix of saffron-infused rice with seafood and the added little kick from the smoked paprika. Paella is a great recipe when cooking for a crowd as it's relatively quick and isn't too difficult. This is my take on the Spanish classic: it may not win prizes for authenticity but it's how I like it. I normally use squid too but I couldn't get any fresh today. Try to use a large pan, as you can see, mine got quite crowded!

Serves 6 - 8

6 tbsp Extra-Virgin Olive Oil
1 Medium Onion (finely chopped)
6 cloves of Garlic (2 finely chopped, 4 with skins on and crushed lightly with the back of a knife)
1 Red/Orange Pepper (finely chopped)
1 Chilli (finely chopped)
35g Chorizo (finely chopped)
35g Salami (finely chopped)
1 tsp Smoked Paprika
200g Leftover Cooked Chicken (shredded)
500g Paella Rice
150ml Dry White Wine
1 litre of Chicken Stock
pinch of Saffron
1 Tin Chopped Tomatoes
500g Crevettes/Prawns
500g Mussels (soaked and de-bearded)
300g Frozen Peas
handful of fresh Flat Leaf Parsley (finely chopped)
juice of 1/2 Lemon
Sea Salt and Freshly Ground Pepper

1. Heat 4 tbsp of the oil over a medium heat and add the onion, finely chopped garlic, peppers, chilli, chorizo, salami and smoked paprika. Saute for 7-10 minutes until softened before adding the cooked chicken. Season well and cook for 4-5 minutes before adding the rice. Stir well to coat the rice and then add the wine. Cook for 5 minutes to burn off the alcohol and add the chicken stock. Bring to the boil and stir in the saffron and chopped tomatoes. Season, stir and leave to cook for 15 minutes until the rice is cooked.

2. Meanwhile, heat the remaining oil over a high heat and add the crushed garlic. Add the crevettes and lemon juice and cook for 3-4 minutes on each side until cooked. Season and set aside.

3. Place the mussels and peas on top of the rice mixture and cover with foil. Cook for 4-5 minutes until mussels are opened. Throw away any that remain closed. Remove the paella from the heat and lay the cooked crevettes on top. Cover again and let it rest for 10 minutes. Sprinkle with chopped parsley before serving.

Roma 2014

Roma 2014

An Easter holiday in beautiful Roma was the perfect break from my crazy work schedule of the the last few months. My parents, little (bigger) brother Shane, Ali and I headed off to the Eternal City for a five day trip. For my dad it was all about the Vatican but for me: it was all about...THE FOOD!

Finding a good restaurant in Rome isn't too difficult; stay off the main streets and avoid places that charge more than €8 for a Pizza Margherita and you'll be fine. Our first meal was one of the best; a little spaghetti place, five minutes from our hotel. They served house wine by the litre (€7 per litre!) and at least fifty different spaghetti dishes. My starter blew me away; Bruschette con Guanciale. Who would have thought that cured pig's cheek on toast could taste so good! The main was great too, Spaghetti alla Puttanesca (whore's spaghetti) followed by a delicious Tirimasu. A great start to the holiday, great food and cheap wine....win win!

Thursday's lunch was an old favourite of mine, Pizza Marinara (tomato, garlic, oregano and extra-virgin olive oil), washed down with a pint of Nastro Azzuro. Unfortunately the dinner that evening was nothing to write home about. The bland, overpriced food was slightly countered by an entertaining waiter but the €15 bread charge was unforgivable.

Friday was food day! It started with a metro trip to Testaccio to visit the enchanting Volpetti. First we went to the cafe, which served everything you could wish for except (unusually for Italy) coffee! Even at 11 am, I couldn't resist sampling a few dishes: Arancini (white and red), Baccala (salt cod) with tomato, potato and herb and an amazing octopus salad. Everything was outstanding. We followed brunch with a trip next door to the Volpetti shop. Everything you could ever need in charcuterie, cheese, oil, vinegar and preserves sit on the shelves, shine in the fridges and even hang from the ceiling. The smell is instantly captivating, but it's the service that excels - everything can be tasted. I tried up to ten different cheeses and several types of prosciutto. I bought some Caciocavallo and lightly smoked San Daniele Prosciutto; everything vacuum packed to survive our flight home. I can easily say that this is my favourite shop in the world!

Friday evening led to more great food: my Fritto Misto really stood out. Courgette flower stuffed with mozzarella and anchovies, dipped in batter and deep fried is hard to beat ,but the stuffed olive came close! The main was a delicious Carbonara and the red wine flowed again; even on Good Friday....oops! On Saturday evening Ali and myself visited Pani e Pesche, a Sardinian restaurant specializing in (you guessed it!) bread and fish. Everything was delicious, from the basket of freshly baked breads to the fish platter starter, to the simple shrimp main. The scallops with a touch of lemon really stood out, while the flavour of the shrimp in the main dish shone beautifully with little distraction. Ali's risotto with prawn and courgette flower was excellent and dessert didn't disappoint either. Seadas is ricotta cheese in a casing of dough, deep fried and then drenched in honey; the perfect end to the evening.

Sunday was Vatican day for the Pope's Easter Mass, but we snuck off after Communion for seafood pizza and some more red! We had a great last supper together in the evening. The highlight for me was the Trippa Romana, tripe in tomato with plenty of herbs. It was much tastier than I had imagined and I wouldn't hesitate to order it again. After this we went for dessert, in as far as I'm concerned, the greatest Gelateria on the planet. Gelateria Romana on Via Venti Settembre is a must visit - the greatest ice-cream you will ever have and at €2.50 for a three scoop cone, incredible value.

Shane, Ali, Myself and my Mam

Our trip came to an end on Monday but not before I snuck in a bresaola, tomato and mozarella panino in the airport; even the airport food is good!

Linguine ai Frutti di Mare

Linguine ai Frutti di Mare

Seafood Linguine

Linguine ai Frutti di Mare is one of my favourite dishes and for me captures everything beautiful about Italian Cuisine. Its a wonderfully refreshing dish that is both quick and delicious and can be made very easily for two or twenty.

Every region in Italy (probably every town) has their own variation on this dish but for the most part they fall into two categories; with tomato or without tomato. I prefer without tomato as it allows the fish to shine through with less distraction. I've been trying different recipes of this for about a year and this is my favourite. The only rule is to make sure the fish is as fresh as possible!

Serves 4

4tbsp Extra-Virgin Olive Oil
2 Cloves Garlic (thinly sliced)
1 Red Chilli (seeds in or out, finely chopped)
100ml White Wine
500g Fresh Mussels
500g Fresh Clams
300g Fresh Prawns/Crevettes
1 Fresh Squid Tube (cut into rings)
Juice of half a Lemon
Handfull of Flat Leaf Parsley (finely chopped)
400g Dried Linguine 

1. First, soak the Mussels and Clams in salted water for about an hour and then wash each one, removing the beards from the Mussels as you go. If any are open, tap sharply on the counter, discard any that don't close.

2. Cook the Linguine in about 4 litres of well salted boiling water until al dente. Drain, reserving some of the cooking water, drizzle some olive oil over the pasta and stir.

3. Meanwhile, heat the Oil in a saucepan over a medium heat and add the Garlic and Chilli, Fry for a couple of minutes making sure not to burn the Garlic. Add the Wine and then the Mussels and Clams, put the lid on and allow them to cook until they open, Shake the pan occasionally to help them along. Discard any that dont open. 

3. Add the Prawns/Crevettes, season, add the lemon juice and cook for 2 minutes before adding the squid. Cook for 1-2 minutes more before adding the Parsley and Linguine. Add four tablespoons of the Pasta cooking water and stir well. Check for seasoning adding more Salt, Pepper or Lemon Juice if necessary. Serve with some good Bread.

Alternatives

This dish can be made a number of different ways and the easiest alternative is to add some halved Cherry Tomatoes with the Prawns. The Fish can be swapped out for almost anything but be aware that flaky fish will soak up the sauce and leave a much drier result. Another favourite of mine is to swap out the Parsley for finely chopped Spinach.

Shepard's Pie

Extra Nutritious Shepard's Pie

So as the rain continues to pelt down and the howling wind continues to bellow, its time for another great winter recipe to warm the entire family for the long winters evening. The simple Shepard's Pie has always been one of my favourite dinners, its warming and filling and is the perfect all in one dish. For this version I have added extra vegetables to make it extra nutritious and I've also gone with a Sweet Potato topping to increase the goodness while also adding a great flavour.


Serves 6


*4tbsp Extra-Virgin Olive Oil
*1 Large Onion (finely chopped)
*1/2 Courgette (peeled and finely chopped)
*1 Red Pepper (finely chopped)
*2 Celery Sticks (finely chopped)
*1 Large Carrot (peeled and grated)
*500g Lamb Mince
*100ml White Wine
*1 Can of Chopped Tomatoes
*300ml of Strong Lamb Stock
*1tsp Dried Oregano 
*2 Bay Leaves
*2tbsp Worcestershire Sauce
*800g Sweet Potatoes (peeled and chopped)
*150ml Cream
*25g Freshly Grated Parmesan Cheese
*Sea Salt and Freshly Ground Pepper


1. Saute the Onion, Corgette, Red Pepper, Celery and Carrot in the Oil over a medium heat for 7-10 minutes until soft. Season well with Salt and Pepper as soon as added to the Oil.

2. Add the Lamb Mince, season and brown all over. Add the Wine and cook for a few minutes to burn off the alcohol. Add the Can of Tomatoes, Stock, Oregano and Bay Leaves and bring to the boil. Put on the lid and simmer over a low heat for 1 hour.

3. Remove the Bay Leaves, turn up the heat and reduce, stirring constantly until it becomes thick.

4. Meanwhile, cook the Sweet Potatoes in well seasoned boiling water until tender all the way through. Drain and season well. Add the cream and mash well until smooth.

5. Put the mince mixture into a baking dish and top with the Sweet Potato mash. Even it out with a fork and sprinkle over the Parmesan. Top with a good grinding of Pepper and bake in a pre-heated 180 degree (C) oven for 30 minutes. 

Variations:

This is another great base recipe to which you can add almost anything. Extra veg are the obvious choice but also some streaky bacon added before the mince will really add a great depth. Although Shepard's Pie is traditionally Lamb, the meat could be swapped out for almost any minced meat and a mixture of two or three would work brilliantly. Obviously standard mashed Potatoes could be used on top if anyone dislikes Sweet Potatoes and Cheddar could replace Parmesan if preferred.