devoted to food
October’14 FRESH FOOD • FINE WINE • COOKERY SCHOOL • CATERING
October Rich red clarets, wild Irish game, freshly picked pumpkins, sparkling champagne‌ At Donnybrook Fair our shelves are filled with seasonal produce that will delight your inner foodie! We have lots of fresh offers in-store and our chefs have taken the time to share with you some great seasonal recipes to try at home. The Cookery School is packed with fantastic courses and our D|F Kids Mid-Term camp is back at the end of the month. Already thinking about your Chirstmas party? The Chef’s Table is a private dining experience hosted in our Cookery School and is perfect for celebrating with friends, family or for corporate entertaining. www.donnybrookfair.ie
From our Kitchen to Your Table At Donnybrook Fair all of our fresh food is handmade by our chefs using only 100% natural ingredients. This month we have some great offers in-store so that you can eat well for less.
FRESH SOUP 300ml NOW T2.95
BOX OF 4 HOMEMADE COOKIES 2 FOR T5
M1 OFF HUMMUS RANGE 180g
FRUIT CHUNKS 150g 2 FOR T2
3 MEALS FOR T14
Lentil Dahl 400g, Chicken Stir-Fry 500g, Chicken & Broccoli Crumble 300g, Sheperd’s Pie 300g, Fish Pie 300g
3 SALADS FOR T4.99
Curry Coleslaw, Coronation Potato, Potato Salad, Coleslaw, Rice & Quinoa, Puy Lentil & Sweet Potato, all 210g, Carrot Salad 120g, Tabbouleh 180g, Summer Coleslaw 160g
*Offers available 01/10/14 - 31/10/14. Subject to availability.
Our Specials
At Donnybrook Fair you can enjoy great value for money without compromising on quality, flavour & service. Our expert team will help you to select the best foods and provide essential cooking tips along the way.
*Offers available 29/09/14 - 02/11/14. Subject to availability.
Catering Our kitchen offers a full catering service, with delivery to your door. We have an extensive menu and can cater for small and large events. Our team will help you to select a menu, complete with wines to complement every dish. If you would like to talk to us about your catering requirements call 1890 711 117 or email order@donnybrookfair.ie
Perfect Pumpkins Lush pumpkins now fill the shelves at Donnybrook Fair and our chefs have prepared seasonal Pumpkin & Orange Soup and Pumpkin Risotto for you to take home. Our wonderful pumpkin displays are now in-store and we’ve got an easy guide to share with you for creating your own pumpkin displays at home, plus a delicious Pumpkin Pie recipe.
FRESH PUMPKINS Only
Y3
Creative Carving STEP 1: CHOOSE THE RIGHT PUMPKIN Larger pumpkins with a lighter colour are the easiest to carve.
STEP 2: CUT OUT THE TOP Use a small serrated knife and place it at a 45 degree angle so that the lid will have a place to rest when you replace it.
STEP 3: SCOOP OUT THE SEEDS & FIBRES You might like to toast the seeds for a tasty, healthy snack.
STEP 4: SOAK YOUR PUMPKIN If you soak the cleaned pumpkin for a couple of hours in a bleach water solution it will last much longer. Mix 1 teaspoon of bleach with 1 gallon of water. Make sure you dry the pumpkin thoroughly, then rub it inside and out with vegetable oil or petroleum jelly to prevent shrivelling.
STEP 5: OUTLINE YOUR DESIGN You can simply draw your design onto the pumpkin or for more complex patterns you can print them out, affix the template to your pumpkin and trace the design. Do this by poking holes with a pin or the tip of a small, sharp scissors. Then you’ll simply connect the dots!
STEP 6: CUT OUT YOUR PUMPKIN DESIGN Use a small serrated knife & always cut away from you in case the knife slips.
STEP 7: LIGHT UP YOUR PUMPKIN Pop a tea light in your pumpkin.
Pumpkin Bread
Ingredients: 1 pumpkin deseeded, boiled & purĂŠed 4 eggs 1 cup vegetable oil 2/3 cup water 3 cups white sugar 3 1/2 cups all-purpose flour 2 tsp baking soda 1 1/2 tsp salt 1 tsp ground cinnamon 1 tsp ground nutmeg 1/2 tsp ground cloves 1/4 tsp ground ginger
Method: Preheat the oven to 175°C Grease and flour three 7x3 inch loaf tins. In a large bowl, mix together the pumpkin puree, eggs, oil, water and sugar until well blended. In a separate bowl, whisk the dry ingredients together (flour, baking soda, salt, cinnamon, nutmeg, cloves and ginger). Stir into the pumpkin mixture until just blended. Pour into the loaf tins. Bake for about 50 minutes in the oven. Loaves are done when a toothpick inserted into the centre comes out clean.
Pumpkin Soup
Method:
Ingredients: 1 medium sized pumpkin 1 large onion finely diced 1 inch ginger finely chopped 1/2 chilli, seeds removed, finely chopped 4-5 sprigs of thyme 400ml of coconut cream sea salt and freshly ground pepper
Slice pumpkin in half, then into quarter. Peel and deseed each quarter and chop into 1 inch cubes. Put the pumpkin into a large heavy bottom pan with the onion, garlic, ginger and chilli. Add the thyme leaves to the mix. Pour 400ml boiling water into the saucepan and bring to the boil. Cook until the pumpkin turns to pulp. Add the coconut milk and season with sea salt, reduce heat and simmer for 5-10 minutes. Serve in warm bowls.
FREE-FROM VEGETARIAN CLASS Wednesday 15th October Book online at donnybrookfair.ie or call 01 668 3556 @ DONNYBROOK FAIR
Juicy Apples Our shelves are brimming with exotic fruit & vegetables from around the world. But this month it’s the humble apple that’s shining brightest. From the sweet, aromatic Gala apple, which makes the most wonderful applesauce to the tart & crisp Granny Smith, or the mild Golden Delicious that is perfect for baking to the sweet & crisp Pink Lady that adds the perfect crunch to a salad. This season rediscover the simple joy of apples!
GALA APPLE TRAY Now
Y2
Sticky Toffee Apples Wonderfully simple & fun, these festive favourites will go down a treat.
Ingredients: 10 of your preferred apples 500g caster sugar 1 ½ tsp vinegar 5 tbsp golden syrup
Method: Wash your apples in hot water to remove the waxy coating. Dry thoroughly, remove the stalks & push a lolly stick into the stalk end of each apple. Put the sugar in a pan with 125ml of water and set over a medium heat. Cook for 5 minutes, stirring constantly until the sugar dissolves, then stir in the vinegar and syrup. Continue to boil until the mixture reaches 140°C. Remove your pan from the heat and working quickly and carfully, dip and twist each apple in the hot toffee until covered. Place each apple on baking parchment to set. You may like to sprinkle chopped nuts onto the apples for extra texture and flavour.
D|F KIDS MID-TERM CAMP Tuesday 28th - Friday 31st October
@ DONNYBROOK FAIR
Book online at donnybrookfair.ie or call 01 668 3556
Warm Apple Crumble Is there anything better than warm apple crumble served with cool vanilla ice-cream? To create a wonderfully luxurious crumble we add D|F Crunchy Nut Granola to the topping. The oats, hazelnuts, almonds and pumpkin seeds add a great texture to the dish, while the sultanas, honey and cinnamon bring a wonderfully sweet flavour.
Ingredients: For the filling: 450g /1lb cooking apples 2 tbsp golden, caster sugar
For the Topping: 115g/4oz cold butter, diced 115g/4oz demerara sugar 175g/6oz plain / all purpose flour 115g D|F Crunchy Nut Granola
Method: Preheat the oven to 180ยบC. Grease a shallow baking dish. Peel, core & chop the apples into bite-sized chunks Sprinkle the sugar over the apples and put to one side. Place the flour, sugar and butter in a bowl and rub together until you have a sand-like mixture. Stir in the D|F Crunchy Nut Granola. Sprinkle the mixture over the apples. Bake until golden, this should take about 30 minutes & serve with vanilla ice-cream.
Craf t Cider At Donnybrook Fair we stock a wonderful selection of Craft Ciders made with fresh Irish produce, so you have even more ways to enjoy apples this season!
Orpens Fresh Pressed Apple Cider: This refreshing, single vintage cider is made using 100% fresh pressed apples, which are carefully selected from quality orchards. The cider is complex and layered, with a clean, crisp flavour. The finish is fresh and citrusy. €2.69/33cl
Craigie’s Ballyhook Flyer:
Stonewell Dry Irish Cider:
Fresh and fruity on the nose. Well made, no obvious off-notes. The palate is bone dry with firm tannins, and a slight savoury character. Flavours of apple pie, fresh bread and even Champagne.
Inspired by the full bodied fruitiness of the medium dry and sweet ciders of these regions, Stonewell Medium Dry consists of 3 ciders, drawn from Dabinett, Michelin and Elstar/Falstaff varietals.
This should be great with roast pork and other roast white meats, game or with strong cheese’s. €4.49/33cl
It has a mild effervescence and strong apple aroma. The high content of eating apples brings a strong golden hue colour. On the pallet there is an initial burst of flavour carrying through to a smooth astringency. €4.49/33cl
Enjoy a Barista Coffee & Fresh Apple Turnover for just €3 in-store all this month
Wild Irish Game At Donnybrook Fair, our butchers stock a seasonal selection of game that can be used to create wonderfully hearty dishes at this time of year. All of our game is locally sourced to bring you the best quality & freshness. We knew that there is often hesitation when it comes to cooking game, but actually, it’s just as simple as everyday meats. Typically richer in flavour, game has a lower fat content so it is best to medium cook it to ensure a tender and succulent dish. The products we have in-store are all prepared and ready for roasting or pan frying and offer a whole range of new flavours to sample. Venison is great for those wanting to try something new that’s easy to get to grips with. A dark, lean meat, it requires a short cooking time and is a great alternative to the usual Sunday dinner. We also stock a fantastic topside cut, boned and rolled, perfect for roasting. Simply seal the meat on a pan first and finish it in the oven. For something new this month try these fantastic recipes brought to you by our Executive Chefs.
Venison with Cranberry and Wine sauce Ingredients: 4 Venison tenderloin steaks (about 1 inch thick) 1 tbsp of Dijon mustard 120ml red wine 1 tbsp of sunflower oil 120ml beef stock 150g fresh cranberries 2 tbsp redcurrant jelly 50g Butter 1/4 tsp salt 1/4 tsp pepper SERVES 4
Method: Mix the wine and mustard well. Place the Venison into a shallow glass dish. Pour the wine mix over the Venison and turn to coat with the wine mixture. Cover the dish and refrigerate for about 2 hours but no longer than 4 hours. Remove the Venison from the marinade; reserve the marinade. Sprinkle the Venison with salt and pepper. Heat the oil in a pan over a medium to high heat and cook the Venison for about 2 minutes on each side turning once. Add the stock to the pan, reduce the heat to low, cover and cook for a further 10 minutes. Remove the Venison from the pan and keep warm. Pour the reserved marinade into the pan. Heat to boiling and simmer for about 5 minutes until the mixture is slightly reduced. Stir in the cranberries, redcurrant jelly and butter and continue to cook for a further 1 to 2 minutes or until the cranberries have burst. Pour over the Venison and serve.
Try with Pelissero Barbera D’abla ₏19.99 Naomi Gillespie Executive Chef
Skeaghanore Duck with Cabbage,
Smoked Bacon, Roast Garlic and Girolle Mushrooms Ingredients: For the duck breasts 4 x 180g/6oz duck breasts, chilled in the refrigerator salt and pepper vegetable oil, for frying 12 garlic cloves, peeled and left whole 2 tbsp clear honey mixed with a pinch of Chinese five-spice powder 1 tbsp butter 1/2 celeriac, peeled, finely chopped and blanched For the savoy cabbage 350g/12oz savoy cabbage, sliced 40g finely chopped shallots 40g/1½oz unsalted butter 40g/1½oz smoked back bacon, chopped 20g/¾oz garlic purée salt and freshly ground black pepper To serve 50g/1¾oz unsalted butter 80g/3¾oz girolle mushrooms SERVES 4
Method: For the duck breasts, using a sharp knife score the fatty skin of the duck breast in a criss-cross pattern, but be careful not to cut the meat. Season with salt and pepper. Heat a little oil in a heavy-bottomed frying pan and add the duck breasts skin-side down. Cook at a fairly high temperature so that the skin renders out the fat, but take care not to burn the skin. When the skin is golden-brown and crisp, turn the breast over and cook the other side for a minute before returning it once more to its skin side. Crisp the skin a little more before turning the breast onto its other side again and finish cooking to your liking. Meanwhile, put the garlic cloves in a pan of cold water and bring to the boil, refresh in cold running water and repeat twice more. Once the duck is cooked, remove it from the pan and brush the honey and five-spice over the crisp skin. Set aside in a warm place to rest before serving. Place the garlic cloves in a heavy-bottomed pan with a little butter and season with salt and pepper. Cook slowly until soft and lightly golden-brown then add the blanched celeriac into the pan to warm through. For the savoy cabbage, add the cabbage to a pan of boiling salted water and cook until tender (about 3-4 minutes). Refresh in ice-cold water. Drain well and pat dry. In a frying pan, gently fry the finely chopped shallots in the butter until translucent, then add the smoked bacon. Add the cooked cabbage and cook until it is dry and the bacon is crisp. Stir in the garlic purĂŠe and season, to taste, with salt and pepper. To serve, heat the butter in a small frying pan and, once hot, add the mushrooms and gently fry for 1 minute. If necessary, reheat the duck in a low oven for a few minutes, and then slice thinly. Place the cabbage down the middle of the serving plates and place the duck on top. Add the celeriac and garlic around the outside of the duck.
Try with Pelissero Langhe Nebbiolo â‚Ź22.99
Neil McFadden Executive Chef
October @ The Cookery School
This is a great time of year to get into the kitchen and brush up on your skills. At The Cookery School we have classes to suit everyone and with Mid-Term just around the corner we even have a 4 day camp for the little ones. Book Now www.donnybrookfair.ie cookeryschool@donnybrookfair.ie Tel: 668 3556 ext. 203
evenings in Spain. Our wine expert Laura Peterson will match fabulous regional wines with gorgeous bite size treats that will clear the gloomy winter skies. Saturday 27th
Class Schedule D|F Tutors
D|F Kids Cookery Club
9.30am-12.30pm
€40
7pm – 9.30pm
€225
7pm – 9.30pm
€75
10am – 2pm
€90
10am – 2pm
€250
7pm – 9.30pm
€60
10am – 2pm
€90
10am – 2pm
€200
7pm – 9.30pm
€60
A half day course designed to teach students how to cook a variety of different dishes. The students will learn how to make delicious recipes from scratch and at the end of each class they will enjoy the fruits of their labour.
oCtober Thursday 2nd, 9th, 16th & 23rd
Niall Murphy & Laura Peterson
Friday 3rd
Niall Murphy
D|F Wine Club This new four-part course, hosted by our wine expert Laura Peterson, serves as an ideal introduction, or indeed a perfect stepping stone for those with an existing understanding and interest in wine. Learn about the different grape varieties, countries of origin and the process of wine making. The course will conclude with our Head Chef, Niall Murphy, producing a tasting menu dinner in the Cookery School, demonstrating the benefits of matching great food and wine.
Street Food Join us for a trip around the world as we create a variety of street food dishes. Clock up the air miles as we travel from The Americas to the Middle East, and from Europe to the Spice Route.
Saturday 4th
Niall Murphy
Cooking for Men This class is exclusively for men who are looking to master basic culinary skills in the comfort of an all male environment. It is the perfect class for someone who would like to learn how to cook. The tutor will demonstrate classic recipes such as the perfect roast dinner, along with starters and delicious desserts.
Monday 13th - Friday 17th
D|F Tutors
Wednesday 15th
Tony Keogh
Transition Year Class This course is designed to develop students' culinary skills while educating them about the benefits of healthy eating and nutritious food. We aim to instil a desire to cook for themselves, friends & families. A recipe booklet, food costs and lunch each day is included.
Free-From Vegetarian In this day and age, more and more people are developing health problems and food intolerances due to the over consumption of wheat, dairy, sugar, red meat and yeast. With this in mind, Tony Keogh, head chef from Cornucopia, will demonstrate how it is possible to create a sumptuous 3 course meal and a selection of sides that are free from wheat, gluten, egg, dairy and refined sugar. If you want to broaden your culinary repertoire then this work-shop is for you!
Saturday 18th
Niall Murphy
Asian Odyssey Join us for a wonderful evening of Asian cuisine as we tour through Asia without even having to leave the Cookery School! This is an evening focused on creating authentic dishes with ingredients that are easily sourced and won't break the bank.
Tuesday 28th - Friday 31st
D|F Tutors
Thursday 30th
Niall Murphy & Laura Peterson
D|F Kids Mid-Term Camp This 4-day course is designed to develop students' culinary skills while educating them about the benefits of healthy eating and nutritious food. We aim to instil a desire to cook for themselves, friends & families. A recipe booklet, food costs and lunch each day is included.
Hands On Class
Italian Food and Wine Join us for a fabulous and highly entertaining evening recreating the wonderful food of the Mediterranean. Our wine expert Laura Peterson will match fabulous regional wines with the flavours of Italy.
Hands On Class
Demo Class Book Now:
Educational Class The Cookery School
t 01 6683556 ext 203 e cookeryschool@donnybrookfair.ie w donnybrookfair.ie
Private Dining @ The Cookery School
Demo Class
Donnybrook Fair, 1st Floor 89 Morehampton Road Donnybrook, Dublin 4
The Chef’s table is a perfect way for a group of friends or colleagues to spend an evening together. Head Chef Niall Murphy will cook for a group in a dinner party style with a menu chosen by you. All of the dishes are demonstrated and then served to the group, course by course.
Educational Class
WWW.DONNYBROOKFAIR. IE @DONNYBROOKFAIR
DONNYBROOK-FAIR
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