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s u o i r o l g , s e Pi GET CRAFTY Nanny Nan Anne & ICA Na friends frie ien with practical, racticall, home-made gifts ho om fttss forr CChristmas

INSIDE

MAKE M AKE E THE THE PERFECT PE YORKSHIRE PUDDING, a Yorkshire chef shows us how... POSTCARDS FROM ABROAD How West Cork expats celebrate Christmas ALL PRAISE THE CARROT Traditional and varied winter veg recipes

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Pie recipes for those cold winter evenings

WIN DINNER & AN OVERNIGHT T STAY IN N KINSALE COURTESY C OF THE KINSALE GOOD FOOD CIRCLE

Established in 1994 by Diarmuid O’Sullivan, Irish Yogurts’ aim was to produce Traditional Churn made Yogurt to be supplied to retail outlets nationwide. Today Irish Yogurts produce award winning churn made yogurt in Clonakilty, West Cork operating from two sites in the town employing over 150 people locally. The Yogurt is made in the churn the traditional way, giving great taste and an extra creamy body & texture to our entire range of products. Fresh Milk, Live Yogurt Cultures and Real Fruit are used to give excellent flavour and produce a wide variety of yogurts including the fat free “Diet” range, Low Fat varities as well as more luxurious full fat Custard Style and Thick & Creamy yogurts with added cream. The Churn process is an Artisan Method and at Irish Yogurts we are famous for producing great tasting artisan quality products. The Irish Yogurt brand comprises of 37 different products available nationwide in all major retailers including Dunnes Stores, SuperValu, Superquinn and Tesco. The Irish Yogurts brand is also available in Tesco, Sainsburys and Morrisons in the UK. Over 100 different Retailer own label yogurts are also produced in Irish Yogurts for the major retail multiples in Ireland.

2012 saw an exciting new phase of developments in Irish Yogurts with the launch of 2 wonderful new ranges. Irish Yogurts Diet Indulgence is a dessert style fat free yogurt with no added sugar and only 45 calories. With tempting flavours such as Banoffee and Tiramisu, Smooth Toffee & Apple Cinnamon it’s a guilt free treat! The Greek style yogurt is creamy, fruity, low in fat with no artificial colours or flavours and exciting flavours such as Kiwi, Fig, Honey, Lemon, Pineapple & Coconut, Strawberry, Blueberry, Peach. In 2013 Irish Yogurts Further extended the Diet Indulgence range adding 2 new 4packs to the portfolio, the new flavours added to the range includes Strawberry Cheesecake, Black Forest Gateau and Rhubarb & Custard. The two new flavours are proving very successful and the 45 calorie per pot which is the lowest on the market is a real selling point for these lines. Irish Yogurts have won numerous awards for its great tasting yogurts including 16 gold star awards in the Great Taste awards 2012, Irish Yogurts won 2x Gold medals, 1x Silver and 1x Bronze in the Blas na hEireann 2012, Irish Yogurts was recently named winner of the Ulster Bank Business Achievers Award under the Food and Drink Category for 2012.

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Front of house

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Welcome to the winter edition of West Fork magazine.

The temperature is starting to drop and as we go to press Christmas lights are appearing across our region. It feels like the festive season is about to get into full swing. It only seems like two minutes ago that we were publishing our summer edition of West Fork, where did autumn go this year? The long awaited good weather this year deﬁnitely put a spring in the step of West Cork, with many businesses reporting improved trading and there are signs of ‘sensible’ optimism for Christmas and 2014. There was good news in the recent budget with the continuation of the reduced VAT rate (9%) for the tourism & hospitality sector and we at West Fork hope that this rate will continue into the future helping businesses to thrive, maintain employment, purchase local produce and ultimately contribute back into local economies. West Cork enjoyed some great festivals this year including The Gourmet Festival in Kinsale and the Taste of West Cork Festival (which celebrated its 10th anniversary) as well as a multitude of other great news in the ‘food space’ including business start-ups, awards, new products, new distribution deals plus the expansion of existing businesses.

We’re very appreciative of all the feedback we get from our readers after every edition, thank you and keep it coming at enquiries@westfork.ie. In addition we’d like to thank all of our advertisers for their continued support and to say thank you to our main sponsor, The Good Food Circle, Kinsale. :LVKLQJ \RX DQG \RXU IDPLOLHV D ZRQGHUIXO :HVW &RUN &KULVWPDV (QMR\ The West Cork team

WIN overnight accommodation at the White House, Kinsale and dinner in one of the GFC restaurants. Just log on to our website www.kinsalerestaurants.com and like and share the Facebook link. Closing date for the competition is Monday 9 December

Contents Starters - snippets and news from the West Cork food scene 5 We love West Cork - top Irish Chefs Ga ry O’Hanlon and Kate Lawlor on what West Cork m eans to them plus two great recip es Great grub for the great outdoors - Xm as day swim or long country w alks, easy food idea s to warm the body and soul !

Spotlight on two lo cal chefs - one from Bandon and one from Bantry 10 The joy of pies! - w e talk to two loca l pie producers about th eir rise in popularit y 12 Pride of Yorkshire - how to make the perfect Yorkshire pudding! 15 Kinsale Good Food Circle - 11 great re staurants to be found in one of th e gourmet capitals of Ireland 18 St Vincent de Paul Food Box appeal how to do your bi help those less fo t to rtunate this Christm as in West Cork 21 Get Crafty! - Nann y Anne and ICA pa ls return with great gift idea s to make at hom e 22 Winter drinks - so me recipes to try with friends and family this ye ar 25 Sally McKenna writ es about winter ve g from West Cork and how to try something ne w 27 Drop into our Deli Zone 28 ‘Gadgets & Gifts’ present ideas for the person that has everything

31 Well I didn’t know that... we look at the traditions behind Women’s Xm as and Burns Nigh t 32 Christmas Cards fro m Brussels, Singap ore and Oz West Cork expats on how they’ll be spending the festive season 34

Publisher Managing Director CreativeTeam Editorial Team

Star Creative, part of The Southern Star Sean Mahon Sara Haggerty & Alan Tobin Con Downing, Philip O’Regan, Leo McMahon Jackie Keogh Advertising Sales Donnchadh Crowley , Anne Kelleher Printer Webprint Concepts, Cork For all Star Creative enquiries please call 028 21200 or enquiries@westfork.ie ideas publishing branding digital design

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A Magical Christm

Â Saturday 14thÂ December 2013 Â

CHRISTMAS PARTY NIGHT

On arrival join Santa Claus for a Mulled Wine and Min Reception at 7.30pm Followed by a scrumptious Christmas feast Live music with Ger Deasy and an 80s Themed Disco in all your favourite Christmas hits (Requests are welco Â Includes Bar Extension, Spot Prizes, Novelties & Crack Festive Nibbles at 2am! Complimentary space for the Booker on groups of 15 persons or m Â Rosscarbery, West Cork(023) 88 48722Â info@celticross.comwww.celticrosshotel.com

Friday December 13th : Fully Booked Private Christmas Party Function

Saturday December 14th Mulled wine reception, Live Band, Brian Hennessy & Gour Christmas West Cork Dinner Ticket price â&#x201A;Ź35 (limited bookings left!!)

Friday December 20th Breaking up for Christmas Come celebrate with DJ Party night Mulled Wine Reception and Christmas Gourmet West Cork Meal â&#x201A;Ź35

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Christmas Outside Catering Menu Take the stress out of your Christmas catering, enjoy ou extensive home baking, breads, desserts, cakes, gourmet h food dishes, turkey, hams, spiced beef cooked to order. **special offer every catering order over â&#x201A;Ź20 a dozen Chur homemade mince pies half price for only â&#x201A;Ź6**

Merry Christm

Christmas Menus available all over the season so drop i and enjoy the Christmas spirit in the beautiful surroundings of The Church Restaurant.

OPENING HOURS - OPEN SEVEN DAYS Breakfast served Monday to Saturday from 9am, all day lunches, extensive coffee & homemade dessert m Evening Food Served at Weekends from 6pm. Traditional Sunday Lunch served all day Evening Meals Served Nightly throughout the Christmas & New Year Season

4 West Fork magazine

Further Michelin recognition for

West Cork pubs and restaurants SIX popular West Cork pubs – Mary Ann’s (Castletownshend), Poacher’s Inn (Bandon), An Súgan and Deasy’s (Clonakilty), Cronin’s (Crosshaven) and Toddies at The Bulman (Kinsale) – are amongst thirty-four Irish establishments to secure a listing in the latest 2014 Michelin Eating Out In Pubs Guide just published. In addition, Deasy’s of Ring, Clonakilty, and Toddies at The Bulman in Kinsale are two of three pubs nationally who received ‘Inspector’s Favourite’ listings. Noting that no one has to put up with bad food in a pub anymore, editor Rebecca Burr said that all pubs listed in the guide have been ‘rigorously inspected’ by a team of full-time inspectors. Meanwhile, Deasy’s Harbour Bar and Seafood Restaurant in Clonakilty and Fishy Fishy in Kinsale are two of eleven Bib Gourmand restaurants to feature in the Michelin Guide Great Britain & Ireland 2014, chosen by the same team of inspectors. Michelin Bib Gourmand awards recognise those restaurants that oơer good food at aơordable prices, up to €40 for three courses. Both these Michelin guides are now available in bookshops and online.

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West Cork companies feature in food industry ‘Oscars’

THE achievements and contributions of nine Irish food companies – including two from West Cork – were recognised at the Bord Bia Food and Drink Awards held in the Royal Hospital, Kilmainham, in mid-November. Amongst them were Union Hall-based Glenmar ShellƤsh, which received the Export Award, and Irish Atlantic Salt from the Beara Peninsula which won an award for the company’s Entrepreneurialism. The awards, which are held every two years, are designed to reward excellence within the Irish food and drink industry across seven categories. Based in Union Hall, and established

over 30 years ago, Glenmar is currently exporting over 2,000 tons of shellƤsh each year to markets such as China, Hong Kong, Korea, Italy, Spain, France and Croatia. It exports to seven overseas markets on a daily basis and exports account for 75% of company turnover. The O’Neill family was awarded the Entrepreneurial Award for its range of organic, gourmet Irish sea salt products, using the highest-quality waters around the Beara Peninsula to create the only Irish-made white sea salt product available. By 2015, the company hopes export market revenues will represent 80% of total revenues.

More than 250 industry representatives gathered for the event, including the CEOs from some of Ireland’s leading food and drink companies. Opening the event, the Minister for Agriculture, Food and the Marine, Mr Simon Coveney, TD, said: ‘As ever with the food and drink industry, we are here to celebrate exceptional resilience and performance at the “Oscars” of the sector. Individual food and drink companies, who are being recognised this evening, can take pride in their achievements in growth, in new business and even deeper insight into buyer needs and consumer trends.’

Christmas mail order service launched by Durrus Cheese AFTER winning a gold and a silver medal for Durrus Cheese at the British Cheese Awards, eơa Gill was inspired to launch a mail order service in the run-up to Christmas. ‘It is something that people have been asking us to do for a long time,’ said eơa, who began making cheese in her kitchen at Coomkeen on the Sheep’s Head Peninsula in the late 1970s. ‘There is a growing interest in Irish cheeses, both here and abroad, , so we decided to make it easier for people to order the cheeses direct from the dairy,’ said eơa, who will be posting

Durrus Cheese out to consumers in Ireland and the UK in the run up to the Christmas. eơa, who has ust Ƥnished working on packaging for the Middle East market, told West Fork that the three cheeses made in Durrus have a strong link to the landscape they are produced in. She said: ‘Our cheeses draw their character and ƪavour from the milk and the environment on the Sheep’s Head peninsula. Two local farmers provide our milk and we were delighted when one of them, John Buckley, won the Irish Young Farmer of the Year award.

Blue Haven ﬁsh pie the best in Ireland BLUE Haven Kinsale Fish Pie has been declared the best ﬁsh dish in Ireland, having won the gold prize in the Irish Quality Food Awards, presented at the Mansion House, Dublin, by chef Nevin Maguire. This follows a collection of Gold Stars for Blue Haven Food Company in the UI Great Taste Awards.

Kinsale accountants Cormac and Ciaran Fitzgerald, having taken over The Blue Haven Hotel, decided to diversify into manufacturing food products. They realised that the well-equipped kitchens of the Blue Haven went to sleep every night and that, for nearly half of every 24 hour period, they lay idle. The brothers brought in an extra shift of chefs

to prepare restaurant quality food to retail and quickly developed an appetising and popular range of seafood products. In a very short time, the business outgrew the capacity of the hotel’s kitchens, so in 2011 the Blue Haven Food Company moved to a purpose-built commercial kitchen in Little Island. The Blue Haven Food Company now produces a huge range of restaurant quality soups, pâtés and preserves along with that ﬁsh pie, with their main focus on seafood. They have just added to the range, a mouth-watering Kinsale Smokie Pie, a smoked ﬁsh pie with a cheesy topping and also a Smoked Mackerel Pâté to complement their award winning pâté range. Their award-winning Chicken Liver and Smoked Salmon Pâtés are available in every Supervalu in Ireland. Blue Haven food products are also on the shelves of Tesco, Dunnes Stores, Superquinn, Centra, Eurospar, Mace as well as other independent boutique food stores.

‘Fresh from West Cork’ looking to secure unit in Cork’s English Market

A group of West Cork food producers and food related stakeholders, co-ordinated by Walter Ryan Purcell, have applied for a trading unit in Cork’s famous English Market. If successful, the unit could start trading from from Januray 2014 under the brand name, ‘Fresh from West Cork’. The unit will stock and retail locally produced food and drink produce from all over West Cork with the dual ob ectives of producing more locally grown food and directing revenues back into the region. Closing date for applications for units is Thursday 21st and Fresh from West Cork is applying for Unit 6, Grand Parade with the decision to be announced around December 20th. STOP PRESS.....Fresh from West Cork will be running a ‘pop-up stall’ in Unit 6 through until Christmas. WINNER OF THE FIREHOUSE BAKERY & BREAD SCHOOL COURSE, HEIR ISLAND PRIZE FROM OUR SUMMER EDITION Clare O’Sullivan, Old Graveyard Road, Caheragh, Drimoleague. Answer: Heir Island. (to be taken next March)

West Fork magazine

Top Irish Chefs

Gary O’Hanlon & Kate Lawlor

Champions of West Cork food Gary O’Hanlon, Head Chef at Viewmount House Longford, and Kate Lawlor, Head Chef at Fenns’ Quay, Cork City share some of their favourinte winter dishes using great West Cork ingredients

:K\ , ORYH FRPLQJ WR :HVW &RUN I’ve always had the gra for Cork ever since my grandmother ȋwith the help of my mum and sistersȌ traced a long lost brother to Schull many many moons ago. Sadly they were separated as children but thankfully after 55 years apart the were re-united and spent many incredible years together before Christy ȋor Bon o as he’s fondly known in SchullȌ passed away. My mum, her sister and my younger brother and sister spent many summers in West Cork and so it was an easy decision when Neil, Timmy & Barry of the West Cork Hotel asked me to represent Ireland at last year’s Celtic Cook Oơ. I’d never had as much fun as I did those few days in Skibb meeting chefs from far and wide and creating a solid business and personal links. The people of Cork have made a lasting impression on me for sure and Ƥngers crossed I can make it back there soon. Please give the recipes a go and say hi next time we meet in Cork. Regards DU\

Left: Slow Cooked Shoulder of Lamb. Above: Boulangere potatoes

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I Ƥrst made boulangere potatoes when I was 17 working as a commis chef in Dublin. I worked with a few cra y English and French chefs and they loved boulangere potatoes. A lovely accompaniment to roast lamb, whether it’s the leg or shoulder, you’re on to a winner but for me the shoulder wins hands down. It’s cheaper and although it takes longer to cook it’s that low and slow method that’s going to deliver the maximum amount of ƪavour. En oy.

Slow Cooked Shoulder of Lamb with Candied Swede, Boulangere Potatoes & Bordelaise Ingredients 1 lamb shoulder boned rolled and tied (your butcher will do this for you) 2 sprigs of rosemary 1/4 cup of chopped thyme 5/6 litres chicken stock (6 litres of boiling water with 2 Erin chicken stock cubes dissolved in it if you don’t have access to fresh chicken stock) 1/2 bottle of red wine One parsnip,one carrot and one large onion Salt and pepper to taste For Boulangere 6/7 potatoes sliced 1 large onion sliced 1 sprig rosemary chopped ﬁnely 4 sprigs of thyme chopped ﬁnely approx 1 litre of chicken stock (reserved from

6 West Fork magazine

the lamb ingredients) 2 knobs of butter Candied Swede 1/2 turnip diced or cut into 3” rounds with a pastry cutter 4 tsp honey 3/4 small slices of butter Bordelaise approx 12 pearl onions peeled or 1 large white onion chopped ﬁnely 1 cup of red wine the strained cooking liquor from the lamb 1/2 cup chopped ﬂat parsley Method 1. Heat two heavy based frying pans. Season the lamb all over and the carrot, onion and parsnip. 2. Sear the lamb all over to seal in the juices, lightly colour the vegetables. Sprinkle on the herbs. 3. Place the vegetables onto a deep roasting tray and top with the lamb. 4. Deglaze the two pans with the red wine and pour over the lamb. 5. Now add the chicken stock reserving 1 1/2 litres for the boulangere. 6. Cover and cook on a low heat for approx 4/5 hours at120 degrees or until the meat is very soft to touch and is breaking away easily when touched with a fork. For The Boulangere 1. Grease a casserole dish with the butter line with a layer of potatoes. 2. Top with onion then some thyme and rosemary.

repeat ﬁnishing with a layer of potatoes and a little herbs. 3. Add stock until you’ve almost reached the top of the potatoes. 4. Place into an oven covered in tinfoil at 160° for approx 45 mins. 5. Remove the foil for the last 10 mins and raise the temp to 180 °to lightly brown and crust the top. For Swede 1. Place your cut-up swede on a baking sheet or casserole dish. 2. Drizzle with honey and season with a little salt. 3. Top with butter. 4. Bake at 160° for 45 mins turning half-way through.

I ﬁrst tasted “Tourtiere”, a traditional French Canadian Meat Pie on Christmas morning 2003. It was cooked by one of my closest friends and a cook with the best palate I’ve ever come across, Patricia Saiya in Boston USA. Over the years Pat, as we all know her, has made me two things that I’ll never forget until the day I die. Her famous marinated bell peppers and her meat pie. Simply eaten with only ketchup this pie is quite something. The cloves and cinnamon give it that unmistaken aroma of Christmas and coupled with great quality beef and pork this is a must try dish. Try making it this Christmas and make some memories of your own.

Christmas Meat Pie (makes 1- 9-inch pie) serves 6 adults (or two of me)

Serve For Bordelaise 1. Saute the pearl onions. 2. Add the red wine and reduce. 3. Add 2 cups of the cooking liquor from the lamb and reduce until it’s at desired consistency. 4. Finish with chopped parsley (classically bordelaise would have bone marrow as an ingredient but its not necessary, a very aquired taste and would be served with steak or beef but works equally well with lamb) The recipes are from Gary’s upcoming cookbook “Food for the Soul” in association with Bluebird Care. Gary O’Hanlon, Head Chef, Viewmount House Restaurant, Viewmount House, Longford. www.viewmounthouse.com

Ingredients For the pastry 200g butter 400g flour pinch of salt 95ml water Method 1. Place the butter in a fridge then remove when cold and hard, dice. Add to a food processor with the flour and salt Pulse for about 20 seconds until the dough is blended and crumb like. 2. Add to a chilled bowl, make a well in centre then add two thirds of the water. 3. As the pastry gets closer to the correct consistency add the rest of the water, working with your fingertips.

4. Remove from the bowl, add a light dusting of flour to a work surface and knead your dough together. 5. When it has a soft texture like play dough it’s ready. Wrap in cling film and let rest in the fridge for at least one hour. 6. Remove, split in half and roll out to cover the baking tray. 7. Add the filling, then top with the pastry. Bake at 200°C for about 10 minutes then bring the temperature down and continue cooking until golden and warmed through.

½ lb ground lean beef ½ lb ground pork 1 medium onion diced ½ tsp salt ¼ tsp pepper ¼ celery salt ¼ tsp ground cloves ¼ tsp cinnamon ¼ tsp ground sage ¼ cup water or more (I also add a little of the fat from the meat after it is cooked) plain mashed potatoes (this I add by the consistency) For the Filling Mix beef & pork, sauté with the chopped onion, add rest of ingredients to meat after cooking. Mix well. Taste. Enjoy.

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Gary receiving a Celtic Cook Off Award issued by the West Cork hotel in Skibbereen in recognition of his support of West Cork food. The award is being presented by Joe Flaherty, Managing Director of The Longford Leader, Gary’s local newspaper where his restaurant is based

:K\ , ORYH FRPLQJ WR :HVW &RUN West Cork is one of the most beautiful places in the country with spectacular views, beaches, ocean drives and attractions and has some of the county’s best food producers. As a child I was lucky to spend time with family in Schull where I was introduced to seafood and cheeses of the locality as well as going out to the islands on picnics, such fond memories. West Cork is famous for its food, its hospitality and rich sense of culture. The Taste of West Cork is testament to that with the Celtic Cook Oơ being such a wonderful and proud experience seeing the visitors in awe of what West Cork food companies have to oơer and ealous of it all being from my locality

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Ballea Lamb (O’Mahonys of English Market ) & Rosscarbery black pudding burgers Makes 6 Burgers

Ingredients 500g minced ballea Carrigaline lamb 1 egg 100g bread crumbs 1tsp mint 1/4 tsp cinnamon 1/2 red onion diced & cooked 1/4 tube of Rosscarbery black pudding diced into small cubes 1. Mix all ingredients in a bowl and shape into 6oz burgers 2. Preheat oven to 180°c 2 3. Place in a pan on medium heat with a 3 dash of vegetable or sunﬂower oil when the d pan is warm place your burger in the pan p ccook for 3 minutes then turn and cook for a further 3 minutes. fu 4. Place in the oven for 14 minutes or until 4 ccooked . Serve in a fresh burger bun, ideal with S Carrigaline garlic & herb cheese C

Cork Cider Sorbet Serves 6-8 Ingredients 250ml of stock syrup (175g castor sugar and 175ml water, squeeze of lemon) 1 bottle of medium dry Stonewell cider 500ml 210ml natural apple juice (not from concentrate) e.g. Ballyhoura Cloudy Apple 1. To make your stock syrup, place all your ingredients in a pot and cook until sugar is dissolved. 2. Mix all ingredients together and place in a freezer-proof shallow container and freeze for 2 hours. 3. Stir the ice crystals and leave for a further 3-5 hours. 4. Use an ice-cream scoop to serve or, alternatively, use your ice creammaker. “Our philosophy is simple, we use only the best produce from the best local suppliers and treat them with care and attention to detail.

Kate Lawlor Head Chef Kate Lawlor, Fenns Quay Restaurant, Cork City. www.fennsquay.net

West Fork magazine

Winter picnics

Our free range eggs & farm bakery products are stocked in many outlets in West Cork & Cork City. We are at Kinsale market every Wednesday from 9.30 - 2pm our farm shop is open daily we will be doing lots of tasting and Christmas fayres in the run up to Christmas. Check out our Facebook page for daily up dates and up coming events. check our website for stockists

Christmas Products C Chocolate log, Mince pies with Cranberries & Frangipane.Traditional Christmas puddings, Glazed Apricot Clafoutis, Fruit cakes. Date, walnut & brandy pudding & jars of mince meat All our puddings are handmade and we use local ingredients where possible including Blacks stout specially brewed in Kinsale for Beechwood Farm and Kennedy’s Irish whiskey from West Cork. For our Brown Bread, we use Macroom wholemeal Áour, and Clona Buttermilk.

Food for those Christmas days out BY NORA STRONG THE very idea of eating out of doors in these days of pouring rain and cold brings us out in the shivers: especially when we conjure up images of salad and cupcakes on the beach in the summer. But what about those lovely bright sunny days in winter, taking the dog for a tramp, walking with the family on the beach, even stripping oơ for the Christmas swim or going to the races on St Stephen’s Day? Opening the boot of the car

Drizzle the squash chunks with olive oil, mix in the garlic and season. Roast in an oven at 190ϓC for around 30 minutes. Meanwhile, fry the onion in the olive oil and butter very lightly until soft but not brown (about 10 minutes).

Here are a few ideas. How about warm roast beef sandwiches or perhaps a grilled cheese and ham roll? Or try making this delicious soup or some oatmeal muƥns.

Roasted butternut squash soup with chilli and ginger

Imagine warming your hands round a mug of this delicious soup. Ingredients 1 butternut squash, chopped lengthwise, then in chunks 1 clove garlic, chopped small 1 onion, chopped ﬁnely Splash of olive oil Knob of butter 1 small chilli, deseeded and chopped 1cm chunk fresh ginger, peeled and grated ﬁne 900ml chicken stock ½ lime, juiced 1 tablespoon tinned coconut milk Salt and pepper

8 West Fork magazine

and Ƥnding a thermos ƪask of hot toddy to sip or munching on a steak sandwich does not sound so outlandish after all. For a winter outing you need to pack easy to eat foods that warm the insides but do not require any ‘on site’ assembly. As long as you have a thermos ƪask, especially one with a wide mouth, you can take a stew or soup. You can prepare and cook the food at home, keep it well wrapped in foil and it will still be warm for your picnic.

After 30 minutes take the squash out of the oven and mix into the pan with onions. Add the chilli and ginger and 900 ml chicken stock. Stir it all together and blend it. Stir in the coconut milk, seasoning and the lime juice. Take some chunky bread for dunking.

Oatmeal mufﬁns

You will need something sweet and these oatmeal muƥns are Ƥlling and scrumptious. They make about 12.

Itâ&#x20AC;&#x2122;s beginning to look a lot like Christmas! Saturday 7th and Friday 13th December Dance through the decades with DJ Trevor (Very limited availability Saturday 7th)

TUESDAY 3RD DECEMBER Active Retirement Lunch, followed by music and dance with the Marina Band.

SUNDAY 15TH DECEMBER Family Fun Day- Balloon making, face painting, kiddiesâ&#x20AC;&#x2122; disco. A night with Brendan Shine - Friday December 20th Dinner packages & accommodation packages available.

HOTEL CLOSED 25TH - 27TH DECEMBER PHOTO: DENIS BOYLE

TUESDAY 31ST DEC

Enthusiastic participants at the Garrettstown swim in aid of Kilmacsimon Rowing Club last Christmas Day.

New Yearâ&#x20AC;&#x2122;s Eve Dinner in Kennedys Restaurant followed by Music in the bar.

MONDAY 6TH JANUARY 2014

Locals Kevin Hanly (left) and David Borgman were content to toast those taking the plunge at the Christmas Dayy swim at Broadstrand, Courtmacsherry,, in aid of COPE and Cystic Fibrosis.

Celebrate Womenâ&#x20AC;&#x2122;s Little Christmas with Dinner in Kennedys Restaurant followed by music with Alchemy.

FRIDAY 24TH JANUARY 2014

(PHOTO: MARTIN WALSH

Celebrate Burns Night with a Special Scottish Tasting Menu in Kennedys Restaurant. Ingredients 50g rolled oats 125ml milk 75g dates, without stones and chopped small 75g ďŹ&#x201A;our Â˝ teaspoon baking powder 66g dark brown muscovado sugar. 1 egg 65g butter (melted and cooled) 1 pinch of salt

Heat the oven to 200Â° C. Mix oats and milk in a jug, leave them for a bit. Mix ĆŞour, baking powder, muscovado sugar, pinch of salt in a bowl. Mix the egg with the melted butter with the milk and oats. Then add the pieces of dates in and mix brieĆŞy. Spoon into paper cases and bake for about 20 minutes. After that fresh air you will enjoy wriggling your toes in front of the Ć¤re all the more.

DIY Hot Dogs

1. Pack condiments like mustard and ketchup into small re-sealable containers. Better yet, save the little packets of sauce you can pick up at fast food restaurants. 2. Put the buns in a ziplock bag. 3. Boil some water in the kettle. 4. Place the hotdogs in the thermos and pour the hot water over them, making sure to completely submerge the dogs the best you can. 5. Place the lid back on the thermos and seal tight. thing into a backpack k or o 6. Put everything o when you are lunchbox, so ....the dogs ready to eat....the will be readyy too as led they are boiled and hot. ter Pour the water ll out, put it all d enjoy. together and

Festive fun while raising funds In recent years, Christmas swims have become a lot more common and are now a very popular way of raising funds for worthy causes. To take the plunge on Christmas day requires courage â&#x20AC;&#x201C; preferably not of the Dutch variety! â&#x20AC;&#x201C; and a daredevil attitude also helps. Water temperatures in Ireland are never very warm at the best of times and usually only in high single Ć¤gures on the coastline around West Cork at Christmas time, while the air temperatures can often be closer to zero. To describe a seasonal dip as â&#x20AC;&#x2DC;refreshingâ&#x20AC;&#x2122; would be an understatement! Make sure you have no medical

Ilen Street, Skibbereen, Co. Cork

Tel: 028-21277 Fax: 028-22333 Web: www.westcorkhotel.com Email: info@westcorkhotel.com

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condition â&#x20AC;&#x201C; like a weak heart â&#x20AC;&#x201C; that could be made worse by the shock on entering the cold water, get in and out quickly, partake of some hot drinks (tea, coĆĄee, soup or something stronger) and donâ&#x20AC;&#x2122;t hang about too long afterwards. The appetite should be well whetted for the Christmas dinner and you can enjoy it in the knowledge that you have done your bit to help a worthy cause.

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West Fork magazine

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Marcus Roche & Emmet Greaney The Brick OvenThe in Bantry is widely noted for its pizzas. Brick Oven, Bantry. Gourmet toppings include artichoke hearts, mozzarella cheese, parma ham, smoked salmon and more, or people can build their own! However, the staff – including (above) Marcus Roche, Albert ‘Freddie’ Kotarja, Bríd Hurley and Emmet Greaney – are passionate about all kinds of food.

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10 West Fork magazine

Q How did you get into the food and restaurant business? A Having always had an interest in food both Marcus and Emmet started oơ working in the industry from a young age in a variety of restaurants. If you love food and cooking, then there is no other job to be in . The diversity of what you do every day keeps life interesting..

What do you think has been the most important factor in the success of your business? A Over the last nine years in business, we have prided ourselved in catering to a wide varity of customers’ needs. Be it locals or tourists , families, individuals or groups, looking for a quick bite, or a special occasion meal, we strive to make every dining experience the best “We are trying to lead the it can be at The Brick Oven.

Q What inƪuway with healthier opences your choice of tions, varied daily specials Q What advice would you give to any young, aspiring menus? offering good value” chefs reading this? A Being based A If you have an interest in on The Quay becoming a chef you should be be in Bantry, we are so lucky to have the prepared to work hard , get as much abundance of choice of locally-sourced practical experience as you can. We take produce, especially seafood. Of course on work experience people during the our brick oven and homemade dough summer. ensure we produce the best quality pizza every time. Q What celebrities have eaten at your restaurant? Q Tell us about your style of cookA Playing host to many musicans over ing: the years, at The Mariner, we have A Our bistro-style restaurant menu had the pleasure of Damien Dempsey, is inƪuenced by classic Italian dishes, Declan O’Rourke, Hermitage Green combined with these quality ingredients. and Mick Flannery, to name but a few. We are shortly launching our new menu, Tom Hopkins, the actor who plays Christy which will feature a wide variety of seaPhelan from Fair City, and some of the food, meat and pastas – all with a Brick Munster rugby team stopped in to eat. Oven ƪair. Q Have you seen any changes in customers’ tastes and eating habits over the years? A People are looking for good quality produce, as locally sourced as possible, with an emphasis on value for money. There has been an increase in healthier options as well as coeliac and gluten-free choices, which we incorporate in our menus and daily specials.

Q What do you think about the future? A The future for restaurants is looking bright. We are trying to lead the way with healthier options, varied daily specials oơering good value and, while technology oơers great beneƤts in the industry, nothing can beat the personal touch which we here at The Brick Oven to add to every dining expierience.

the kitchen!

Kevin O’Regan,

Head Chef at the Chapel Steps Restaurant, Bandon. Hailing from the Horse and Jockey, Co Tipperary, Chapel Steps head chef Kevin O’Regan has worked in London, Melbourne, Belgium and Dublin. His philosophy involves supporting local growers, farmers and producers as he pursues his passion for creative and well-cooked food, which diners can enjoy at the Chapel Steps in Bandon. .Q How did you get into the food and restaurant business? A Since I was a kid, I knew being a chef was for me. Working in kitchens came naturally and the buzz, the people, the food and the adrenalin you get from a good kitchen is highly addictive.

Q What inƪuences

your choice of menus?

A The seasons

Q What advice would you give to any young, aspiring chefs reading this? A Head to London; if not, head to Dublin. Work in the best restaurants you can get in to. Keep your head down, eyes and ears open and if you don’t have passion, there “Since I was a kid, are an awful lot of easier I knew being a chef jobs out there!

was for me”’’

Q What celebrities have

eaten at your restaurant?

Q Tell us about your style of cooking: A Simplicity and seasonal..

A We had hoped Michael D would

Q Have you seen any changes in customers’ tastes and eating habits over the years? A Value for money is at the tip of my tongue, especially in the market we compete in.

Q What do you think about the future? A The future is the future. But presently Ottolengi is leading the way for Middle Eastern meets European meets North African foods, ƪavours and styles. Rene Razinski, Grant Artiz and Fernan Adria are leading the way to a new era of Ƥne dining. The science behind food and the understanding of ƪavour proƤles is beginning to be understood, so exciting times. And foraging is the way forward – until we ruin that too!

Q What do you think has been the

most important factor in the success of your business? A Passion and striving to treat every single customer like they are a guest in your own home.

pop in, but he never showed!

West Fork magazine

Pies are gaining popularity across Ireland and West Cork as a tasty and convenient dish. West Fork spoke with two local ‘piemakers’, Una Martin and Paul Philips, to ﬁnd out more.

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Una Martin with a selection of her hand made award winning pies

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A brief history...of the humble pie

2500BC Ancient Egyptians bake ground oats or wheat

wrapped around a honey ğlling. Ancient Greeks are the ğrst to develop proper Ġour and water-based pastry

200BC The Romans develop a wide range of sweet and savoury pastries 1666 The greatest pie-related disaster of all time as a ğre breaks out at Thomas Farriner’s bakery in Pudding Lane, London which guts the city making 70,000 of it’s 80,000 population homeless

Late 1800’s Agricultural workers in England take roughly

Paul Philips’ of West Cork pies most popular pie; the hand made pork pie

to think long and hard but only two things came to mind; a nice frothy pint of real ale, hand pulled from the cask and a pork pie. I don’t mean one of those machine stamped things with a questionable pink Ƥlling but a proper, hand raised pork pie, with coarsely cut, uncured pork encased in a crisp hot water crust pastry and, of course, the necessary jelly.

West Cork Pies

spreading the joy of pies Real ale drinker and West Cork Pies founder, Paul Philips, a ‘blow-in’ from the UK told West Fork mag why he decided to start a pie business in West Cork I’ve been visiting family in Ireland and West Cork for years and one of the things that always struck me on those visits was the fact that very few places sold meat pies. In the UK (as well as other English speaking nations) meat pies of all shapes, sizes, ƪavours and qualities are readily available in any supermarket, corner shop or delicatessen. Additionally any pub, restaurant (and some more upmarket ones) will have a meat pie on the menu, but here in Ireland? Nothing! When we decided we were going to move to Ireland a friend asked what I’d miss most about home. I had

12 West Fork magazine

An idea is born I had an idea.If you can’t easily buy a Pork Pie in Ireland what about if I started making them? I had a desire to start a food business when I moved to West Cork as my Ƥrst career was in catering and hospitality, I’m a gastronome and West Cork has such a strong food culture. So, I started making some pork pies, using traditional methods and only the best local ingredients I could source. I gave some to friends, they asked for more, things snowballed and West Cork Pies was born! When I Ƥrst started at Skibbereen Market I brought along not just pork pies but a range of meat and vegetarian options. Typically, on my market stall today there’ll be at least 12 diơerent varieties to choose from. However, even though I now make steak, chicken, Ƥsh and vegetable pies the Pork Pie is my biggest seller. Prime Cuts In the style of the Melton Mowbray pie, West Cork Pies uses only prime cuts of free-range, outdoor reared pork,

chopped, uncured cooked pork and jelly in a pastry crust into the ğeld each day as a convenient meal. At the same time Melton Mowbray becomes a popular foxhunting location and huntsmen, seeing the transportable and tasty food their servants were eating, “discovered” the Melton Pie which could be slipped into the pocket of a hunting jacket and carried on the hunt for the day

1937 Desperate Dan, the‘cow pie’ eating cowboy makes his ğrst appearance in The Dandy comic 1972 Don McLean’s ‘American Pie’ is a pop music hit 2008 The EU declares Melton Mowbray a ‘protected geographi-

cal indication’ (PGI) giving its pork pies the same legal status as Champagne

2013 West Fork celebrates pies from West Cork! which are sourced directly from the farmer, roughly chopped, mixed with herbs and spices and used to Ƥll hand made pastry cases. Nothing else is used and the only preservatives are the cooking process and refrigeration. As with the entire West Cork Pies range food provenance and quality are at the forefront of what I do. I source all my meats directly from the farmer and only use the best cuts from free-range and outdoor reared animals that have had a good life and been well cared for. From farm to fork, you can rest assured that no-one has adulterated it in between! Paul seels his pies at Bantry, Skibb and Schull markets, but within the next few weeks they’ll be available in select supermarkets and specialist food shops. www.facebook.com/westcorkpies

Una is the

queen of pies Cork-based food entrepreneur, Una Martin is continuing to make her mark in the Irish food scene by winning awards and building a growing customer base for her much loved pies. West Fork decided to ﬁnd out how it all began Una has enjoyed well-earned success since launching her pie brand after returning from Australia. Fortunately for us food lovers, her travels were cut short when a business plan to start a pie company began to brew. “I discovered that pies were huge in Australia. It’s like their fast food” she said. With an obvious gap in the market for an artisan version at home, Una wasted no more time and ƪew home to begin her own business.

certainly seems bright. Una is currently developing her product for a launch into the supermarket sector later this year. “Since winning the awards Una’s Pies has gone from strength to strength. For the past 6 months I have been working on product development for a launch into the retail sector. This has been a challenging time for Una’s Pies, as quality is paramount. Maintaining the highest of standards and increasing production levels ais always challenging.”

Granny Murray inspires Her love of food stems from Una’s grandmother. Maura Murray, a home economics teacher from Ballingeary, has been a huge inƪuence for Una and her pie company. “We have all her old cookbooks and they’re all handwritten in Irish,” says Una. Una remembers her grandmother as being extremely innovative for her generation in terms of what she served her children. “I always remember my mum saying that they were the Ƥrst to have rice and chilli con carne and unusual dishes that, 40 years ago, a lot of people in the village wouldn’t have been eating.” Una’s passion for food and quality ingredients in her own cooking has been highly inƪuenced by her time working in Nash 19, one of Cork’s leading restaurants. “Seeing a kitchen where nothing is frozen, where everything is delivered fresh every single morning and prepped, that’s where I would have probably learned a lot of what I’m using now,”

Una’s pies are available at Mahon Point farmers market and Douglas farmers market! www.unaspies.ie

Great success Una has experienced great success in the Blas na hEireann and Great Taste awards since launching Una’s Pies. Each year, Una has won several awards in her category. In 2011, she won gold, silver and bronze and was also chosen as artisan producer of the year. In 2012, she again won gold, silver, and bronze. It was the Ƥrst time a producer had won back to back category awards. She was also presented with the award for the best farmers’ market stall and was chosen for the highest honour of all-‘Supreme Champion’. 2013 is proving to be another successful year for Una’s Pies. She celebrated a huge win earlier this year at the Great Taste by being awarded stars in the world’s largest and most rigorous food awards scheme involving over 400 judges and thousands of hours of blind tasting. Úna’s Pies has been awarded 2 Gold Stars for Chicken, Chorizo and Red Peppers, 2 Gold Stars for Roasted Veg and Goats Cheese and 1 Gold Star for Chicken, Leek and Cheese. At the 2013 Blas na hEireann awards, Una took home Silver and Bronze for her Chicken, Leek and Cheese and Goats Cheese and Roasted Vegetable. After receiving funding and invaluable guidance from South Cork Enterprise Board, the Economic Department in the Cork County Council and Enterprise Ireland’s New Frontiers, the future of Úna’s Pies

our very s u d e n g i ! des t at home Una has i g n i k a Try m own pie.

West Cork Pies

I’d like to say a big thank you to all my customers for their support throughout 2013. For those yet to be customers you can Ànd me at Bantry market on Friday mornings; Skibbereen market on Saturday mornings; and soon in select food retailers throughout West Cork, just look out for the distinctive red & white packaging and the West Cork Pies logo. Paul Phillips (The Pieman) Orders now being taken for Christmas orders@westcorkpies.com or 087 359 3905 www.westcorkpies.com

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West Fork Chicken and Smoked Bacon Pie 30g Butter 500g of Chicken Breast, Diced 4 Smoked Gubeen Rashers, Chopped 1Tbsp Plain Flour 150 ml Chicken Stock 150 ml of Double Cream 2Tbsp Wholegrain Mustard 250g of Store Bought Puff Pastry 265g of Short crust Pastry Handful of Cheddar Cheese 3 Tbsp. of Ballymaloe Relish 1 Egg, Lightly Beaten Sea Salt and Black Pepper 1. In a heavy-based frying pan, melt the butter and add fry the chicken on a medium heat until golden brown. 2. Add the smoked rashers and continue frying until lightly coloured and the chicken is cooked throughout. 3. Add the ﬂour and gradually stir in the stock, followed by the cream. Allow this mixture to simmer for 2-3minutes, until thickened. Add the mustard and season with salt and pepper to taste. Remove from the heat and allow to cool. 4. Preheat the oven to 180 ‘C/ gas mark 4. Lightly ﬂour your surface and roll out the shortcrust pastry to 3mm thick and line the 23cm pie plate. 5. Add the cooled chicken mixture and dollop the Ballymaloe relish over the top. Then, sprinkle the grated cheese over the top. 6. Brush the edges of the pastry with a little beaten egg. Roll out the Puff pastry and cover the pie, trim off the excess pastry and press the edges together to seal in all the ingredients. 7. To allow the steam to escape, make a few holes in the centre of the pie and brush with the remaining beaten egg. 8. Bake the pie in the oven for approximately 30mins, or until the pastry is golden brown.

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West Fork magazine

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14 West Fork magazine

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How to make it... YORKSHIRE PUDDING

Christmas orders now being taken for F Free range Turkeys, Spiced Beef, Ducks, Geese & Hams B

! e r i h s k r o Y f o Pride

Yorkshire Pudding is the quintessential accompaniment to traditional Sunday roast dinners and a great winter ‘comfort food’ but for some it’s often a dish that can be tricky to perfect. So we thought who better to provide us with a recipe and tips for producing a great Yorkshire Pudding than a proud Yorkshire chef! Here, David Baldwin (known locally as the ‘Big Un’), proprietor of ‘Baldwin’s Omega’ in Sheƥeld (an institution for Ƥne dining within the city) has kindly provided us with a recipe. With the increase in sales of frozen Yorkshire puddings recently, David’s view is that to really get the true Yorkshire ƪavour and experience then the only approach is to make them from fresh every single time. These puddings can be produced in ‘normal size’ (ie. to sit on the plate alongside beef, spuds and veg) or as Baldwin’s Omega have become famous for as a standalone ‘oversized’ dish in its own right Ƥlled with their ‘proper gravy’.

David doing what he does best

Baldwin’s Classic Yorkshire Pudding Ingredients 4 large eggs stored at room temperature 200g of strong, plain white ﬂour 750ml of semi skimmed milk A large pinch of salt 10 tablespoons of vegetable oil or beef dripping Method 1. Place the eggs in a bowl. Gently whisk them and gradually add the ﬂour and salt a little at a time until you have a smooth paste. 2. Gradually add the milk and continue to whisk until the mixture is the consistency of double cream. 3. Pre-heat the oven to 190c. 4. Put a tablespoon of oil or beef dripping into your cold baking tins (if using beef dripping place the tins in the oven to heat the fat before adding the batter). Pour 50ml of batter mix into each one. 5. Place in the oven and bake until risen and golden brown, approximately 20 mins. 6. Serve with Baldwin’s Proper Gravy.

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Baldwin’s Proper Gravy Ingredients 170g of beef dripping 225 g of plain ﬂour 1.5litres of hot beef stock 1 onion, roughly chopped Method 1. Roughly chop the onion into a heavy bottomed pan. Add the beef dripping and fry until the onions start to brown. 2. Add ﬂour to make a roux and continue cooking until browing. 3. Slowly add the hot beef stock to your desired gravy consistency stirring constantly.

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Yo could say I’m a very proud Yorkshireman, so I was You ch chuơed to bits when the guys from West Fork asked me to su supply this particular recipe for the magazine which I have to say is a great publication for your region. I visited West C Cork a few years ago to attend a friend’s son’s wedding and I w was blown away by the scenery, hospitality and the food. All d f l and d I’d love l to t return t to this fantastic part of Ireland at some point soon. wonderful I hope you enjoy your Yorkshire Puddings (and my gravy) as much as my diners say they do and if you ever Ƥnd yourself in the ‘steel city’ as Sheƥeld is often known, please be sure to drop into the Omega for some great food and some good old Yorkshire hospitality. You’ll be very welcome. As I say in my book, may I wish you a life of good food, great wine and lots of friends.

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10% OFF

ALL TURKEYS & HAMS ORDERED BEFORE 8TH DECEMBER We also offer roasts of dry aged Free Range Beef & Lamb, Straight from our own farm. Wishing all our customers and friends a happy and holy Christmas and a prosperous New Year West Fork magazine

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P P R F O D F OR U X R DW WKH KHDUW RI When we think about hotels it’s easy to start daydreaming about the annual fortnight away in warmer climes, outdoor swimming pools and lazy evenings dining on the terrace overlooking the sea. But, let’s not forget that across West Cork we have fantastic hotels of our own and although we might not have a Mediterranean climate to enjoy, these establishments play an important role

16 West Fork magazine

by providing employment for many, purchasing local food and drink items from local suppliers and ultimately acting as a hub to bring friends, families and communities together.

All life takes place here...

Our local hotels are synonymous with the big events and celebrations in all our lives. Christenings, First Communions, ConƤrmations, engagement parties, birthdays, weddings, anniversaries, retirement dinners, Christmas parties and even the Ƥnal send oơ. Local hotels experience and cater for the full gamut

of human life, emotion and joy that make up modern family life.

Community service

Committee, association and charity meetings, coơee mornings and even blood donor sessions! Voluntary organisations are the energy behind any vibrant community and West Cork’s local hotels often play their role by acting a ‘hub’ where people come together, meet, discuss, debate, agree (maybe disagree) but importantly more often than not retire to the bar for a post meeting libation.

Food, glorious food

Being West Fork magazine we obviously couldn’t write this article without a mention of food. Whether a simple bar snack, a quick meal for two, a family night out, a charity or organisation dinner, wedding feast or specially ‘themed’ gastronomic evening our hotels strive to provide the highest quality locally sourced food prepared and served to the highest standards. We’re West Cork, that’s what we do best...

Time for a break

You don’t have to head up the country or even abroad for a night away. West

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And relax! Cork has some of the best hotels in the land to cater for all tastes and budgets and our region is easily big enough to feel that you have managed to ‘get away’ for a night or two. So romantic couples, parents in need of a little bit of ‘me time’, singletons or retirees don’t forget to look close to home when planning your next short break.

Get ğt, keep healthy

Aqua aerobics, spinning classes, zumba, yoga, pilates – the list of ‘healthy’ classes that one can sign up to goes on and on. Many of our local hotels have great pools, gymnasiums, sauna/steam rooms, exercise classes and often provide related services such as physio and massage as well. It’s a great way to meet up with some friends while keeping the ‘engine’ in good working order.

Sometimes it’s nice to unwind and be pampered for an hour or so. And these days it’s not just the ladies who are taking advantage of the great spa and beauty treatments on oơer at our region’s hotels. Don’t forget that vouchers for treatments and/ or Spa days make a convenient and thoughtful gift idea for a loved one, friend or colleague’s birthday.

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Finally, let’s not forget our guests

The hotels of West Cork (like any hotel) need a constant ƪow of visitors and holidaymakers from Ireland and overseas that ‘check in’ and stay for a while. These guests contribute to the local economy by shopping, eating out and utilising the wide range of tourist attractions and activities on oơer in West Cork. So, it’s in all our interests to promote and encourage

as many visitors as possible to come to West Cork and to make sure we show them such a good time that they spread the word and come back again and again!

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Give a gift you know they will enjoy

A Fernhill House Hotel & Gardens Voucher

Clonakilty Black Pudding Spring Rolls with Homemade Chili Jam

Individual Baked Alaska

New evening meal and barfood menu served daily | Traditional Sunday lunch a speciality Delicious local food | Excellent service | Gardens open daily and lit up at night

Fernhill House Hotel & Gardens, Clonakilty, West Cork www.fernhillhousehotel.com | 023 8833258 West Fork magazine

Come dine with us

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Enjoy a festive meal or drink in a fabulous choice of 11 Kinsale’s Good Food Circle restaurants The Kinsale Good Food Circle has 11 Member Restaurants who come together to offer a diversity of cuisine with a guarantee of quality, service, comfort, ambience and of course, Åne dining, all in the sXectacular setting of Kinsale.

Kinsale boasts the greatest concentration of restaurants in Ireland and has long been known as the Gourmet Capital of Ireland. The Good Food Circle’s 11 member restaurants take great pride in this title and collaborate to oơer food events and dining e periences that are favourites of locals and tourists alike. Find out more about each of our 11 member restaurants and where to find them in Kinsale. Whether it’s seafood specialities, harbour views, al fresco dining, vegetarian dishes or simply succulent steaks. Our member restaurants have something for everyone and offer the finest local food with the warmest of Irish welcomes.

Celebrate the festive season with us

TE of the eleven member restaurants of the Kinsale Good Food Circle are taking bookings for over the Christmas period. They are Restaurant d’Antibes @ The White House, Blue Haven, Crackpots, im Edwards, Man Friday, Fishy Fishy, Pier One @ the Trident Hotel, Toddies @ The Bulman, Sidney’s @ Actons Hotel and the White Lady. Be it a work-related Christmas outing or a family occasion, there is a fantastic choice of dining options to suit a variety of budgets available in Kinsale, which has earned a deserved reputation over the past four decades as Ireland’s gourmet capital.

Our gift vouchers for any of these ﬁne establishments make excellent presents and are available online for posting to anywhere in the world. www.kinsalerestaurants.com

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Join us next year for the Kinsale Gourmet Festival 2014

LIKE good wine, the Kinsale Gourmet Festival is growing better with age and the 37th instalment in October ranked among the biggest and best, with tickets sold out long before the event, and there is already a waiting list to book for next year’s festival, which will be staged from October 10th to 12th, 2014. Kinsale boasts the longest-running gourmet

festival and its autumn timing provides a welcome late season boost for the busy seaside tourist town. Participating restaurants in this year’s festival included?

All-Ireland Chowder Cook-Off

Between now and the next festival, Kinsale will be hosting the All-Ireland Chowder Cook-Oơ with representation from 32 Counties from April 11th to 13th, 2014.

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20 West Fork magazine

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Give to a good cause The Society of

St Vincent de Paul working towards a good West Cork Christmas for all When it comes to food, West Cork might be a land of plenty for most but this Christmas it’s important to remember those who need a little help The Society of Saint Vincent de Paul exists to Ƥght poverty. Visit their website and you’ll see that is what they say, loud and clear. The society is the largest, voluntary, charitable organisation in Ireland with a membership of 10,500 volunteers who are supported by professional staơ, working for social justice and the creation of a more just, caring nation. This unique network of social concern also gives practical support to those experiencing poverty and social exclusion, by providing a wide range of services to people in need. Thankfully, the society is active across West Cork. How it all began Vincent de Paul was a Catholic priest who dedicated himself to serving the poor. He is venerated as a saint in the Catholic Church was canonized in 1737. Then in 1833, during a time when the Catholic Church in France was the object of bitter hostility following the French Revolutions of 1789 and 1830, twenty-year-old student Frederic Ozanam and a few friends started the Society of St.Vincent de Paul (SVP) in Paris. Membership of the Society is open to anyone and the society draw their inspiration from the Gospels and Catholic social teaching and attempt to live the core values (love of God and love of our neighbour) through an action oriented programme, working directly with people in need. Visitation Personal contact between the SVP volunteers and individuals or families

in need is a hallmark of the work of the Society. Home visitation to families, carried out in strict conƤdence has always been a central part of SVP’s operations. Conferences, which are the basic unit of the Society, also carry out visitation to hospitals and prisons. SVP Christmas Food Collections The Society of St Vincent De Paul is active across West Cork and plays an important role in being present for people in need. One of the activities that the SVP volunteers are best known for is the annual Christmas ‘food box’ collections in and around West Cork towns (Bantry, Skibbereen, Clonakilty, Bandon, Macroom, Dunmanway nd Kinsale. Ever year around the end of November and beginning of December, SVP ‘food box’ collection posters go up in shops across the region and then food boxes are dropped oơ at shops in the Ƥrst week of December. The Lions Club in these towns will often help out in distributing posters, collection boxes and then collecting the boxes when full from the shops and for this the SVP volunteers are very grateful The main idea is that when people are out shopping for food during the festive season that they see one of the posters and/or a ‘food box’ and simply buy an additional item or two of food that can be contributed to the box. All food donations have to be in the collection boxes by around the 19th or 20th December and will be collected around 21st December. Once collected the SVP volunteers then check all food produce to ensure it is appropriate for distribution and that products are within the sensible ‘sell by/use by date’. After this ‘quality control’ stage is complete local recipients will then come along to their nearest SVP premises in their town to collect a food box for themselves .

West Fork says.. O As a magazine dedicated to food, we think it’s important that when we all plan our annual Christmas ‘over indulgence’ we also remember that there are members of our society who need a helping hand this festive season. O We salute the great work of the SVP volunteers across our region and indeed take our hat off to the legions of people (involved with a whole range of charitable organisations) who give up their time to help others not just at Christmas but throughout the year.

O The ‘food collection’ operation organised and run by the SVP volunteers across West Cork is great way to conveniently and cheaply contribute towards making sure someone locally also has a pleasant and enjoyable Christmas.

For more information on how to contribute look out for the posters that appear in shops, visit your local SVP premises or contact the SVP Cork ofﬁce CONTACT DETAILS Bantry 027 55951 Skibbereen: 086 869 6125 (Shop details: Ilen Street) Clonakilty: 023 8821400 Bandon: 086 8255092 (Shop details: Second Thoughts, Weir St, 023 8843450) Macroom: 087 9222465 Dunmanway: 086 3458037 Kinsale: 085 2186966 (Shop details: Second Thoughts, Market Place) Cork Regional Ofﬁce Address : Ozanam House, 2 Tuckey Street, Cork Tel : 021 4270444 Email info@svpcork.ie

A Taste of West Cork Food Festival

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We look forward to seeing you there! West Fork magazine

Nanny Anne and friends

Gift idea ! y t f a r C g n i t t Ge Nanny Anne and some of her friends from the Irish Country Womens Association have kindly given us some of their recipes and home-made gift ideas for West Fork readers to try and enjoy this festive season. So get busy and make someone omeone a very special and personal gift p p g this s Christmas hr

Anne Tobin

Nanny Anne, as she is known to her grandchildren has lived in West Cork all her life and is a member of the Irish Countrywomen’s Association.

Red Onion Jam (by Anne Tobin) Ingredients: 2kg of Red Onions or regular onions 4 garlic cloves 140g Butter 4tbsp Olive Oil 140g Golden Caster Sugar 1tbsp fresh thyme leaf 75cl bottle of Red Wine 350ml Sherry Vinegar or Red Wine Vinegar 200ml Port

Method: 1. Halve and thinly slice the onions, then thinly slice the garlic. Melt the butter with the oil in a large, heavy-based saucepan over a high heat. Tip in the onions and garlic and give them a good stir so they are glossed with butter. Sprinkle over the sugar, thyme leaves and some salt and pepper. Give everything another really good stir and reduce the heat slightly. Cook uncovered for 40-50 minutes, stirring occasionally. The onions are ready when all their juices have evaporated, they’re really soft and sticky and smell of sugar caramelizing. They should be so soft that they break when pressed against the side of the pan with a wooden spoon. Slow cooking is the secret of really soft and sticky onions, so don’t rush this part. 2. Pour in the wine, vinegar and port and simmer everything, still uncovered, over a high heat for 25-30 minutes, stirring every so often until the onions are a deep mahogany colour and the liquid has reduced by about two-thirds. It’s done when drawing a spoon across the bottom of the pan clears a path that ﬁlls rapidly with syrupy juice. Leave the onions to cool in the pan, then scoop into sterilized jars and seal. Can be eaten straight away, but keeps in the fridge for up to 3 months.

22 West Fork magazine

Eleanor Calnan

Vice President for the West Cork Irish Countrywomens Association and Treasurer for the Leap Guild. Eleanor gives craft classes and demonstrations to many ICA Guilds around West Cork and Cork City as well as up in An Grianán (ICA College, Co Louth). This busy mum of four and Grandmother of one has been a member of the ICA for 26 years and is involved in so many diơerent organisations, it would be impossible to list them here. Here, Eleanor has provided the instructions for making a Christmas Door Swag. You have to concentrate but the result is great. Enjoy!

Christmas Door Swag (by Eleanor Calnan) Materials: O Half metre each of 45”(114cm) wide material in 3 different colours eg. Green, white patterned, red patterned. O Half metre of 2oz wadding. O Matching sewing thread. To make the plaited wreath: 1. Cut a 7” (18cm) x 45”(114cm) strip from each colour material and cut wadding into 3 strips 6”(15cm) x 44”(112cm) approx. 2. Turn in and press a half inch (1.25cm) fold lengthwise on one of the 7”(18cm) strips of material. Place on table, wrong side up and folded edge away from you.Lay wadding on top, roll material up around wadding as tightly as you can, forming a tube, pinning as you go. Hem stitch along turned in edge with matching thread.Repeat for the 2 other colours. Finally, trim wadding at ends. 3. Attach one end of each tube to a material surface i.e. ironing board or curtain with safety pins or get someone to hold the ends and plait.

Maura, Nanny Anne, Eleanor, Margaret and Anne getting busy

While keeping the plait even, make sure you join green to green, white to white etc. Use safety pins to keep matching materials in place while you sew ends together. You now have a circular platted wreath. To make the bow: 1. Cut 7”(18cm) x 20”(50cm) Green Cut 6”(15cm) x 18”(45cm) White patterned Cut 5”(12.5cm) x 16”(40cm) Red patterned Cut 6”(15cm) x 2”(5cm) Green 2. Fold each in half, right sides together (eg. 7”(18cm) x 10”(25cm), sew 3 sides leaving a small opening for turning the right side out. Turn and slip stitch opening. 3. Fold the 2”(5cm) strip in two lengthwise and sew. Turn right side out. Iron all 4 pieces. 4. Place largest piece down first, lay middle size on top, followed by smallest. Stitch firmly through all layers at centre. Take green strip and use it to cover stitching, gathering in bow at centre. Stitch ends together at back while attaching it to bow. To Make the Tails: 1. Cut card to make the following templates for tails:

1. Fold green material in two, right sides together, place longest side of template A on fold. Cut out and repeat once (2 pieces). Keeping material folded, sew the 9.5”(24cm) and 5.5”(14cm) sides. Trim corners and turn. Repeat for templates B (white) and C (red). 2. Place the 2 green tails on table with the longest sides in the centre. Put white next on top and then red. Stitch across shortest end gathering slightly. 3. Attach to wreath where ends were joined. Stitch bow on top. 4. Make a hanging loop from piece of green fabric by cutting a strip 2”(5cm) x 7”(18cm). Sew lengthwise, turn right and attach to top of door swag. Hints and tips! Use different colour combinations eg. Red/ white patterned/green patterned or navy/white patterned/blue patterned. The platted wreath can also be made for curtain tie-backs, using the curtain material and one or two contrasting materials that pick up the room colours.

as for all the family Maura O D Donovan onovan

Assistant Secretary of the Leap Guild of the ICA and mother of Ƥve is also a member of the ICA for the past 26 years. Maura, who celebrated a very signiƤcant birthday recently!! points out that the ICA isn’t all about baking and crafts but oơers women of all ages a chance to meet up, develop friendships and take part in fun activities. We enter quiz competitions, singing, set dancing, fun nights out and trips. The ICA is getting popular again, people are going back to basics, learning skills and getting involved in their communities. Here Maura gives her recipe for the Yule Log, an absolute must for those who are not into the traditional Christmas Cake.

Yule Log (By Maura O Donovan) Ingredients: For the sponge mixture: 50g / 2oz Plain Flour 25g / 1oz Cocoa 75g / 3oz Caster Sugar 3 Eggs

Mincemeat (By Anne Mehigan)

Margaret Cahalane

Mother of Ƥve and grandmother to eap p seven, has been a member of the Leap i Guild of the ICA since the 70’s and is renowned for her ƪoral demonstrations. The ICA is important to Margaret as it is a great place for meeting like minded people. Here Margaret has created a traditional Christmas Table Arrangement.

Christmas Table Arrangement (By Margaret Cahalane) Materials: The table arrangement is created on a red Christmas place mat (from Meadows & Byrne). She used a circular oasis (can be bought from most ﬂorists) and the arrangement is created with Holly, Ivy and Noble Fir. Then is it decorated with Roses, Chrysanthemums, Carnations, Pine Cones and Baubles. A Candle (Also Meadows & Byrne) is placed on top to complete this Yuletide arrangement.

Anne Mehigan,

A native of Glandore has been a member of the Leap Guild of the ICA since the early 70s. According to other members (because Anne will never admit it herself!), Anne is a true all rounder with special strengths in craft making, preserves and growing vegetables. Anne developed her skills back in the old days when recession was not a term that would have been known but was in fact a way of life. Gifts were hand-made and received with great pleasure. Here Anne has kindly given us her recipe for mincemeat, ideal as a gift presented in a jar or for making mince pies for the many visitors around Christmas.

This recipe makes approximately 7lbs. Enough for 3 dozen mince pies. 2 cooking apples 2 lemons 1lb (454g / 4 cups) butter 4oz (110g / half cup) mixed peel 2 tablespoons of orange marmalade 8oz (225g / one and a half cup) currants 8oz (225g / one and a half cup) sultanas 11oz (450g / two and a half cups) raisins 2lbs (900g) / 4 cups) Barbados sugar (dark brown moist sugar) Two and a half ﬂ.oz. (62mls) whiskey

For the ﬁlling and icing: 250ml Carton of Double Cream 50g / 2oz Butter 150g / 5oz Chocolate 150g / 5oz Icing Sugar 1 tsp Golden Syrup

Method: 1. Preheat oven to 190*C/375*F/ Gas 5. Line & grease a 11”x7” Swiss Roll tin with greaseproof paper. 2. Whisk eggs and sugar together until thick and creamy 3. Sieve flour and cocoa and gently fold into the mixture 4. Pour mixture into prepared tin and bake in the oven for 15mins 5. Lay sheet of greaseproof paper dusted with Caster Sugar on work surface 6. Turn baked cake onto this paper, remove lining paper and trim edges with a sharp knife 7. Roll the cake up from its longest edge with paper inside and leave to cool Icing: 1. Break chocolate into a bowl with butter and melt over a saucepan of hot water 2. Add golden syrup to the mixture and 5 tablespoons of the cream 3. Add the sieved icing sugar and mix until well blended To put it together: 1. Whip the remainder of the cream, Unroll the log, remove the inside paper and spread cream generously. Re roll into log shape. 2. Spread the icing over the top and sides of the cake 3. Dust with some sieved icing sugar and decorate with Christmas Decorations eg Holly Sprigs 4. Leave to set in a cool place WHAT ABOUT MARTIN O’NEILL AND KEANO? The ICA don’t only make jam you know... Away from crafts and baking we decided to diversify the conversation a little bit. So we asked the ladies from Leap ICA a very important question. How do they feel about the recent appointment of Martin O’Neill and Roy Keane to manage the Irish soccer team? We’re pleased to report that overwhelmingly the ladies approve and feel that its about time there was some Irish ‘ﬁght’ injected into the team. We’re with you on that one ladies!

Method: 1. Core and bake the whole apples in a moderate oven, 180*C/350*F for 45 minutes approx. and when they are soft remove the skin and mash the flesh into a pulp. 2. Grate the rind from the lemons on n the finest part of the grater and squeeze the juice 3. Add all the ingredients together one by one, mixing thoroughly 4. Put into sterilised jars and cover with jam covers. Leave to mature forr at least two weeks before using. This mincemeat will keep for up to a year in a cool airy place.

If you would like further information about the ICA or would like to become a member of the ICA, contact Eleanor Calnan on 087 2958460. New members are always welcome.

On the 25th anniversary of the Leap Guild of ICA, members met President Higgins and his wife Sabina in Dublin

West Fork magazine

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24 West Fork magazine

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Christmas Drinks

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Let’s make a toast to Santa BY NORA STRONG

ONE of the best ways to greet guests on Christmas Eveor as a reward for a chilly walk on St Stephen’s day is a hot toddy. Santa probably deserves a glass too. Here are some other Christmas drinks ideas Hot Rum Punch 850 ml rum 850 ml brandy 600 ml ﬂeshly squeezed lemon juice 3 tbsp. caster sugar 2 litres boiling water Slices of fruit to decorate

Mix together the rum, brandy, lemon juice and 3 tablespoons of the sugar in a punch bowl or large heatproof mixing bowl. Pour in the boiling water and stir well to mix. Taste and add more sugar, if required. Decorate with the fruit slices and serve immediately in heatproof glasses with handles.

Bucks Fizz

As a toast or as a celebration cocktail there is nothing to beat Buck’s Fizz. Made with cheap shampers and packet juice Buck’s Fizz can be pretty mediocre but with good champagne and freshly squeezed orange juice there is no Ƥner Christmas drink. (750 ml) bottle champagne ½ litre squeezed fresh orange juice

Chill the champagne and orange juice. Select tall and elegant shaped wine glasses! Pour about one third of orange juice into the glass Ƥrst and then top up with champagne. Or, you could just drink the champagne!

The Classic Snowball 2 Measures of Warninks Advocaat Top up with lemonade A teaspoon of lime cordial

Shake the advocaat and lime juice together. Pour into an ice Ƥlled highball style glass. Top up with lemonade. For a less sweet version you can use fresh lime juice instead of lime cordial and soda water instead of the lemonade.

Hot Mulled Cider

The appley scent of hot cider is so mouth watering this is irresistible. 2 litres cider A glass dry white wine 2 tblsp. honey 2 sweet apples, peeled, cored and ﬁnely chopped rosemary sprig 2 sticks of cinnamon, broken 4 cloves 1 star anise ½ teaspoon lemon zest

Combine the cider, wine, honey, apples, rosemary, cinnamon, cloves, star anise and lemon zest in a large saucepan and simmer over low heat for 45 minutes. Strain the mulled cider and discard the solids. Serve the mulled cider warm.

Hot Toddy

A Hot Toddy is a must. In her book ‘How to Drink’ Victoria Moore writes “The Vitamin C for health, the honey to soothe, the alcohol to numb.” The mixture of whiskey, cloves, cinnamon, lemon juice and honey is the perfect answer to Christmas fatigue or winter ƪu and, of course, it is far nicer than cough mixture. Put 1tsp of honey and a measure of whiskey in a mug or heatproof glass. Add two cloves and half a cinnamon stick then top up with just-oơ-the-boil water. Stir in a slice of lemon and just enough lemon juice to balance the sweetness of the honey. Drink as soon as it doesn’t burn your lips. I discovered a few hints from Nigel Slater however, “Go easy on the cloves. Use water that is just oơ the boil” he writes. “Putting a spoon in the glass will prevent it cracking as you pour the water in. Use a lightly ƪavoured honey so it doesn’t make your toddy taste like cough mixture (see above). Drink while it is still quite hot – it will be more soothing that way”.

Berry Special

If you start now you can create a really gorgeous Berry Special and it will be wonderful by Christmas. Steep a punnet of berries (black currants, sloes or whatever you have) in some whiskey and gin in equal parts for a week or two. A punnet per bottle is about right. Then, in a saucepan, combine: 2 ‘thumbs’ of fresh ginger, sliced the peel of 1 whole orange, 250g sugar, 300ml water.

Strain the whiskey and gin and set aside. Add the fruit to the saucepan and simmer for 30-40 minutes. Then cool the mixture before straining the syrup into the spirit. Clip-top stopper bottles are great for storing your flask for years, if it lasts that long.

Come to Richy’s to experience the relaxed West Cork Cor atmosphere and the superb food. Richy’s has been in business for over 11 years! We thrive on serving our guests with the best locally sourced produce in season.

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West Fork magazine

Mary Ann's Bar & Restaurant GLENILENFARM.COM G GLE NILLENF N ARM NF ARM.COM M

IT ALL STARTS WITH OUR MILK… And as you can imagine, this makes our cows very important to us. We treat them kindly, allowing them to roam, keeping them warm in winter and never, ever over milking them. They in turn supply us with a rich tasty milk. Glenilen Farm began as a hobby in our home kitchen in 1997, and has since transformed our small traditional dairy farm into a hive of activity. We convert all of our milk into delicious products using only the best quality ingredients, reflecting our steadfast belief in the goodness of wholesome, natural food. All our milk is sourced from Glenilen and

neighbouring farms. This milk is the main ingredient in all our products. For ingredients we can’t supply ourselves, we search for the best quality ingredients from suppliers who care as much about their products as we do about ours. In doing so we ensure that our products are made using the best ingredients available. All our products contain absolutely no additives or preservatives, for a pure authentic farmhouse taste.

IRISH HANDCRAFTED SEA SALT Irish gourmet sea salt Áakes skillfully produced from the Tuality seawaters of the Beara Peninsula, West Cork. Why not try our new range of Áavour-infused sea salt Áakes when cooking. These sensational Áavours will add to any dish! Release the Áavours in your food with O·Neill·s Irish Atlantic Sea Salt Flakes. EnMoy!

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26 West Fork magazine

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Winter Veg The technology exists in our modern world to ƪy in strawberries, tomatoes and green beans for our kitchens, right throughout our fallow Irish winter. But, despite this apparent luxury, it is often in wintertime that we truly appreciate the delicious goodness of our own seasonal produce. It’s telling that our festive meals traditionally celebrate what grows naturally: cabbage for champ at Hallowe’en, Brussels sprouts for Christmas. We maintain these traditions, I believe, because as a nation we love these warming winter veg. We love the comfort they bring, the sense of the season. Pat Collins has been Fruit and Veg Manager in Fields’s of n Skibbereen for the last nineteen years. The vegetables he sells are very often grown locally by farmers who have been serving nd our community with summer and winter produce for decades. These include Dan McCarthy, supplier of sprouts for over 30 years. Also Paddy Keohane and Mary O’Mahony, who supply the leeks, Martin McCarthy, responsible for turnips, Michael Nagle who rears the cabbages and Anthony Boyle and Morgan Hurley, from Thornhill Organic Farm, who keep up a supply of winter salad bags that burst with the green goodness of mizuna, rocket, tatsoi, mustard, and chard. Throughout the winter you can also buy these favourite staples in our in special shops, like our own local, the Sheep’s Head producer’s store where you can buy surplus vegetables from local growers throughout the season.

Above: Cabbage, kurly kale are all members of the brassicaceae family, as are brussel sprouts.

Here are some of the veg that will keep us nourished until the Spring returns.

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Eat your

greens by Sally McKenna

Winter salads always give a welcome hint of better weather, and the salad leaves that grow well in the West Cork winters are usually the Asian varieties that have a hot spicy ƪavour. Selling bags of lettuce leaves is actually a form of selling that was brought to the UK and Ireland by one woman – County Cork resident Joy Larkcom is personally responsible for bringing this method of selling a mixture of spicy leaves by the ounce rather than by the plant.

Dilisk, leek and cheddar tart Shortcrust pastry 3 medium-sized leeks, ﬁnely sliced 50g butter Salt and black pepper Handful chopped dilisk 2 eggs 250ml cream 1 tablespoon mustard 100g grated cheese

A delicate member of the allium family, leeks are Ƥercely good for you, packed %UXVVHOV 6SURXWV full of nutrients. Use both the green and Yes, Brussels Sprouts actually DO come white parts, just slice oơ the roots. If from Brussels, where they were Ƥrst rethey are gritty and you are using them corded back in the thirteenth century. It whole, then cut a slice lengthways and took a while for them to become popular, give them a short soak. the earliest record of them in this part of Leeks go beautifully in a vinaigrette. the world, according to Jane Grigson in The classic French way of serving them her “Vegetable Book” was by Eliza Acton was to serve them, Ƥrst simmered whole, who published some recipes for them in a vinaigrette in an 1845 title called topped with “It,s telling that our festive “Modern Cookery”. chopped hardIgnore any advice to meals traditionally celebrate boiled egg. Leeks cut a cross at the base what grows naturally: cabbage don’t have the of each sprout, just sweetness of peel oơ any outer loose for champ at Halloween, Brussels sprouts for Christmas” onions, so they greens and cook in won’t caramelise boiling salted water. with long cookAfter a Ƥve minute brisk ing, but this makes them very good for boil, the sprouts make a delicious gratin, grilling: you can achieve neat char lines turned over in butter with either bacon or using a grill pan, and once again serve chestnuts, placed in a buttered dish, and them with a vinaigrette. They also go topped with cream and breadcrumbs. well with cheese and eggs, and taste Add a little shaving more of butter, and great in a tart or quiche. But almost the bake for 25 minutes in a hot oven. best way to serve them is a leek and Sprouts are also fabulous served potato soup. raw, shredded Ƥnely in a sprout slaw, substituting sprouts for cabbage, which 7XUQLSV is an idea I learned from Caitlin Ruth, of Turnips used in Mediterranean cooking Deasy’s restaurant in Ring. are the small white turnips (navets), and

both leaves and bulb are eaten. But in Ireland, turnip usually refers to the yellow turnip, or Swede, which is a vegetable that has its detractors, especially as it is widely used as animal fodder. Swede has recently become more popular, with restaurants like Nash19 in Cork serving a turnip purée that would win over any disparager. Turnips taste wonderful with a healthy dose of butter, cream and nutmeg. They have great keeping qualities, which makes them a useful winter standby.

Roll out the pastry and line the tart. Chill before using. When you are ready to make the tart, prick the pastry base with a fork, line the tin and use baking beans. Prebake the pastry in an oven preheated to 200ºC for about 10 minutes. To make the filling: carefully wash the leeks and then sauté in the butter for approximately 5 minutes, until the leeks start to soften. Add about a quarter cup of water, and season with salt. Cover and cook for a further 5 minutes. Season again, this time with black pepper and a good handful of roughly chopped dilisk. Allow to cool slightly. Beat the eggs in a bowl and stir in the cream, mustard and grated cheese, and finally fold in the cooled leeks. Pour this custard into the part-cooked pastry shell and bake for approximately 20 minutes, or until the pie is just firm. Recipe from ǲExtreme Greensǳ by Sally McKenna

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Brussels Sprouts and turnips – like cabbages – are all part of the brassicaceae family, or to use an older term, they are crucifers – a word which describes their unifying cross-shaped ƪowers. The secret of cooking any cabbage, and there are many diơerent types, is to undercook them, and not to use water in the cooking process. Cabbages roast beautifully, and otherwise braise them. Or steam them. But don’t boil them.

Above: Morgan Hurley, Oisín Boyle and Anthony Boyle of Thornhill Organic Farm

West Fork magazine

Deli counter Lots of West Cork fare at famous English Market YOU don’t have to leave the city to sample all that’s best about food and drink from West Cork, LEO McMAHON visits the English Market, located between Princes Street and Grand Parade in the heart of the ‘real capital’ ... Serving Cork since 1788, it has been described by chef Rick Stein as ‘the best covered market in the UK and Ireland’ and made worldwide headlines in May 2011 with royal endorsement with the historic visit by Queen Elizabeth II and the Duke of Edinburgh.

The Roughty Fruit King Liss Ard Estate just minutes from Skibbereen

Country House Guesthouse, Restaurant, Gardens, Sky Garden Crater Lake Lodge – perfect for private hire Restaurant open to non-residents

Liss Ard Estate a perfect venue for your unique occasion

www.lissardestate.com

Tel: 028 40000 Email: reservations@lissardestate.com

Gubbeen Farmhouse Products, Ltd., Gubbeen House, Schull, Co. Cork. Ireland. T: 00 353 28 28231 F: 00 353 28 28609 E: cheese@gubbeen.com w: www.gubbeen.com <http://www.gubbeen.com

28 West Fork magazine

Moynihan Poultry

BY far and away the biggest array of West Cork produce is be seen at The Roughty Fruit King, an Irish artisan food stall run by Gareth Murphy and his sister, Margoann Kelleher, Macroom. It was established 50 years ago by his father, Michael F Murphy, and his late mother, Peggy. Michael F Murphy was also well known for running entertainment shows in West Cork. The traditional timber stall named after the river in Glenƪesk, Co Kerry, where Peggy Murphy came from, includes the Ƥnest free-range eggs, meringues, award winning Christmas puddings and baking products from Beechwood Farm and Artisan Bakery, Kinsale (Siobhan O’Regan); Glenilen Farm Products, Drimoleague (Kingston’s), top quality biscuits from Seymours, Bandon; Baking Emporium breads and seed cakes and also Cookies of Character from Dunmanway. You will also see Mr Pettersen’s raspberry vinegar and vinaigrette salad dressings, Gubbeen Cheese from Schull; mixed leaves and kale from Colm O’Regan, Beechwood, Kinsale; sauces and chutneys from The Natural Larder Company in the Lee Valley; Macroom Oatmeal and Porridge; Heaven Preserve Lemon Curd and Mealagulla Apple Juice made near Ovens; Roly’s Fudge from Kinsale; Mella’s West Cork Fudge made at Lisavaird Co-op; A Taste of Irish Spirit Marmalades home made at Beal na Bla by Betty Smith and honey and jams from all over West Cork. The list goes on. The mainly small producers who supply us are just fantastic and their products including a wide range of fruit and vegetables, are very popular with tourists,’ said Gareth.

SUPPLIED for three generations by Shannon Vale Foods, Clonakilty, established in 1885 and run by the O’Regan and O’Callaghan families, is Moynihan Poultry near the fountain in the market. Blackrock man Jerry Moynihan said his family run business, employing seven people, has been in the English Market for well over 80 years and specializes in locally produced premium chickens, eggs and other poultry products. ‘Price and quality are the key to this very successful working relationship,’ said Jerry. ‘Every workday morning at 6am, the truck from Shannon Vale Foods is outside the market delivering fresh produce which are rolled into our cold room prior to cutting up and display’.

Business good

CROSSHAVEN man Tom Durcan, who is chairman of the English Market, comprising 65 units and 42 stallholders, said business is good. Among the suppliers to his meat stall are Donal Lordan, Ballinspittle; Staunton’s Pork, Timoleague, and Clonakilty Black Pudding. Durcan’s spiced beef has won several major awards including Blas na hEireann gold and Great Taste in London.

T face of the English Market, one could say of course, is that of Pat THE O’Connell at K O’Connell’s Fish Store, who told West Fork that he is due to O launch la a book on November 27th, about his life at the ﬁshmongers established by b his late mother Kathleen over 50 years ago, including that famous day in 2011 2 when he brought a big smile to a monarch who still keeps in touch. Most of the ﬁsh at the stall comes fresh every day from Castletownbere and Union U Hall and Pat believes passionately that Irish people should eat more local lo produce, which is what the market is all about.

HOMEMADE BREAD/SCONES & S AVAILABLE FROM OUR DELI COUNTER Music every Sat Night

Gubbeen Farm have been collecting ideas again for their hampers for this Christmas

Gift Vouchers for Christmas available

Like last year, the hamper contained cheeses and Fingal’s chorizo and salami, plus the oatcakes, wines and lovely chocolates by Willie Harcourt Cooze Maggie at Gubbeen is going to wrap and prepare everything in lovely wooden trays or a special cheese larder. There are several other diơerent presentation ideas, so do call Gubbeen if you want a special hamper or present designed for your family or friends. Over the last year Gubbeen have been developing lots of new ideas, the Gubbeen wedding cheese cakes that Clovisse makes for brides have‚ been a big success, these can change the whole wedding food design for the big day, and this wonderful collection of cheeses chosen for each bride says something a little special.

Fingal is already taking orders for his very special Gubbeen Farm Hams, they have a long waiting list already and hope very much that the stocks will hold out! At the Saturday market stall in Skibbereen this year he will be taking orders and can help you with the sizes and style of cooking you might want. Giana has been writing the Gubbeen book this summer. “Having a deadline is like not Ƥnishing your homework on a Sunday night!” Giana says. It is stressful but a wonderfully exciting project, with all the family involved in designing the foods and the recipes for the story of how their farm and family came to dedicate themselves to making products that they grow, rear or produce at Gubbeen in Schull, and which travel all over the world to their customers.

Woodcock Smokery Hand Crafted, Smoke Cured Fish from West Cork

Keep it real this Christmas, savour wild smoked salmon as it should be. DulƟͲawardͲwinninŐ toodĐoĐk ^mokerǇ tild ^moked âlmon is the perĨeĐt produĐt to ŐraĐe the table over Christmas. ,andͲĐraŌed bǇ :oleine and âllǇ arnes. tinners oĨ the presƟŐious ͚ûpreme Champion ward͛ in ϮϬϬϲ at the 'reat daste wards, the Įrst /rish produĐt to Őain this ĐommendaƟon. Wroud ͚ ϮϬϭϯ ellinŐ rƟsan &ood wards͛ reĐipients, Ĩor ͚Đonsistent eǆĐellenĐe in arƟsan Ĩood produĐƟon͛. tith the same set oĨ skills, we also produĐe deleĐtable hotͲsmoked maĐkerel, loĐal albaĐore tuna, kippers, haddoĐk, and smoked white pollaĐk. Krders beinŐ taken now to ensure supplies Ĩor the holidaǇs. www.woodcocksmokery.com www.facebook.com/woodcocksmokery

Smoked to perfection and ready for the festive table From Bandon to Bantry you can Ƥnd the outstanding smoked products from the Timoleague based Ummera smokehouse in speciality food shops such as Urru Bandon, Brosnan’s Schull, Mannings Emporium Ballylickey, Quay Foods Kinsale, Rohu’s Innishannon, Diva’s Ballinspittle as well as three of the best SuperValu outlets in the country, Scallys in Clonakilty, Fields in Skibbereen and Biggs in Bantry. Their Smoked Irish Organic Salmon has a reputation second to none for its quality: gently cured using the Ƥnest sea salt and a touch of organic raw cane sugar then softly smoked over oak Ƥres to give a product that combines the ƪavour of the salmon, the sea and the smoke to just the right balance. While on the topic of salmon, Ummera’s

Organic Gravadlax, marinated in dill, salt, pepper and a touch of whisky, lifts salmon to a new level of taste. Ummera also oơers a superb Hot Smoked Crown of Chicken and Smoked Breast of Silver Hill Duck, a three star Gold winning product at the Great Taste Awards three years ago, and still wowing everyone who tastes it. For good old fashioned bacon, with no artiƤcial ingredients, you really should try their rashers! Ummera also has an online shop (www.ummera. com) and they deliver direct to many countries of the world - ideal for that special Christmas present!

Authentic wood oven pizza made fresh every day! Sit in takeway Free Delivery Main St. Car Park Skibbereen 028 23544 West Fork magazine

Merry Christm

Fancy a Christmas get together with your friends or family? We can tailor a menu to suit your tastes and budget.

1ew <ear·s (ve why not ring in 2014 Serving breakfasts and locally bakes with a difference back by popular demand scones, pastries and cakes. Open: Tues-Thurs from 9.30am Fri-Sat 9.30-9pm

Tel 028-23436 Email: info@laconcha 72 Bridge St., Skibbereen, Co. Cork www.laconcha.ie

Seafood Buffet Night. €40 p.p incl. glass of prosecco and dessert. Ring to book - tickets only.

Gift Ideas Great presents for ‘the hard to buy for’ Looking for inspiration to ﬁnd the gift for the person who has evrything? Here’s a few suggestions Bugatti Vera Kettle

It is not every day you’d be tempted to lash out an inordinate amount of money on a kettle, but the Bugatti Vera seems to have captured the imagination of those with something of ‘a habit’ when it comes to kitchen utensils. The Vera is one smart kettle. This ‘intelligent’ and elegant cone-shaped kettle comes with a sophisticated water temperature regulation system and a special electronic control that allows you

Microplater Box Grater

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Karen Austin produced one during a day-long cookery course at the Lettercollum Kitchen Project in Clonakilty and Timoleague and said: ‘if you get nicked you will bleed for a week.’ She was using the Microplane 4-Sided Box Grater to make ribbons of the parmesan and everyone there were so enthralled by it sturdy good looks that it was ceremoniously passed around the room and thoroughly admired. It retails for around €55, which isn’t a horrendous price provided you haven’t already invested in each of the individual Microplane utensils, such as the zester, the Ƥne grater, the medium grater, the coarse grater and the ribbon grater.

Chicago Cutlery Knives Owning a Sabatier knife can feel like a privilege. Come to think of it, the same can be said for any knife made by Rory Connor, the master cutler who makes beautiful custom

to programme the desired water temperature with a simple touch. Being able to select the desired water temperature is important because some teas actually taste better at 85 degrees rather than 100. Don’t let the fact that it sells for around €200-plus put you off. After all, it does come with its own DVD instruction movie, recipe book and guarantee card. knives right here in West Cork. On this occasion, however, I am going to go with a “Good Housekeeping” recommendation – the Design Pro Knives from Chicago Cutlery, which can be viewed online at chicagocutlery.com and really are not that expensive at all. This Japanese stainless steel set comes in a range of sizes and styles, but the name of the knife is printed right hand side of the blade so you will always know which one to pick up. A set of knives costs €65.

Coffee Bean Grinder

A less expensive but nevertheless essential item on this year’s Christmas wish list is a decent coơee bean grinder, having been recently persuaded that one cannot consider oneself a true coffee snob unless one grinds. A coơee snob friend can tell you all about how the green coơee bean expands to nearly double its original size, how it will change its colour and density, and how it will continue to darken until it is removed from the heat source. But he is truly in his element when operating his portable hand-held grinder, the Hario Mini-mill grinder. Coơee grinder retails at €32.

Hand Made in West Cork

Beautiful hand painted and hand made wooden strorage boxes for use in the kitchen- or anywhere in the home. Choose from these 2 designs or discuss a bespoke design! Contact Loved Again on 086 732 2999 for more information and placing an order. Prices start at €39.00. (+p&p)

30 West Fork magazine

Culinary delights in Turkhead cookbook DELICIOUS and simple recipes served at a table surrounded by family and friends is at the heart of a new iCookbook, called Turkhead Culinary Delights – A West Cork Indulgence, which is being made available as an Amazon Kindle eCookbook and a hardcover book. Edel Wille-Kelleher and Alain Wille combine international and modern cooking, and provide a new variation on classic dishes. They include recipes from Japan, Indonesia and the Mediterranean as well as Ireland, Britain and The Netherlands. Edel is an MRI radiographer and currently works in Cork City, while Alain has a strategic intelligence solutions company in The Netherlands. They both have a love for good-tasting food and preparing it for family and friends. Edel is from a large family of eight children and Irish food has always been served on the family table. When Edel moved to live in The Netherlands, ten years ago, she soon realised that the key to her husband-to-be’s heart was through his tummy.

Inspiration

She spent much time in her motherin-law’s kitchen and learnt how to cook the foods he loves to eat. Over time, Alain’s extended exposure to his mom’s cooking skills has inspired him as a cook and to produce amazing dishes for his family and friends. They both have spent much time living and travelling abroad but have now settled in West Cork, an area full of beautiful countryside and coastal delights. While cooking up a feast for Edel`s Irish family and introducing foreign ƪavours to them, they were inspired to create this book. They succeed in exciting the taste buds using simple and easy, step-bystep methods. They ensure good home cooking while enjoying the cooking experience. This book is aimed for dayto-day cooking. It provides tips and techniques throughout and uses the simplest methods. It would also inspire the accomplished cook as it provides straightforward and mouthwatering

Opening under new management Edel WilleKelleher and Alain Wille with baby Hugo

dishes. Each recipe is accompanied with a beautifully-coloured photograph to inspire and show the cook what the end result looks like. It also has an optimised recipe ƪow and a two-weekly menu scheduler. It is the Ƥrst ever iCookbook to be connected to a grocery shopping list app called ‘Buy me a Pie’. There are 38 recipes in Turkhead Culinary Delights – A West Cork Indulgence, ranging from starters and main courses to side dishes and desserts. It is now downloadable from the iTunes store worldwide for only €1.99. The delight of this book is that it gives you ideas to plan your meals for more than 14 days and solve that problem of ‘What shall we cook this evening?’

DECEMBER 2ND 2013!!! Cliodhna & Sandrine McCarthy are delighted to introduce their new restaurant at the Riverside Café, North St, Skibbereen. Hailing from Skibbereen and Normandy, the Ballymaloe trained sistersin-law combine over 20 years’ experience in the food business, and a love of good food and service, to delicious effect. We are passionate about the quality and source of the ingredients we use. Our menus reflect the very best of the wonderful, natural ingredients available on our doorstep, from the finest of fresh fish, meat and vegetables to the wide variety of artisan food for which West Cork is famous.

Almost everything we serve is made from scratch in our kitchen: delicious breakfasts, such as our own take on the Mexican classic, ‘huevos rancheros’. The Middle East feast is back, as are yummy salads, home-baked breads, hearty homemade soups and sandwiches, along with hot daily specials. Many items available to take away. Good coffee, a selection of teas and, mouth-watering homebaked cakes, scones and tarts are available all day. Outside catering also available. Please drop in to visit us where you will receive a warm welcome, excellent service and ﬁrst class food served at competitive prices.

OPENING HOURS Monday-Saturday 09.00-17.00 Special Opening Sunday 8th December 12.00-17.00 Open Saturday nights throughout December

Gift Vouchers Available

6 North Street, Skibbereen, West Cork | Phone: (028) 40090 www.riversideskibbereen.ie

The hardcover book is €19.95 and will be on sale from amazon uk www.amazon.co.uk from the end of November. It will also be available from various local bookshops and stores in West Cork and readers can look on the website www.turkheaddelights.ie and facebook and twitter for updates and further info. The icookbook is available now from the iTunes bookstore for the iPad and mac computers. The ecookbook will be available from end of November.

COMPETITION

www.starcreative.ie 028 21200

WIN A FREE COPY OF TURKHEAD CULINARY DELIGHTS & 1 eCookbook & 1 ‘Buy me a pie’ app- worth €25 West Fork has 5 of these great prize bundles to give away. To enter, just answer this simple question: Which famous technology brand’s name is also a tasty fruit? Email your answer to enquiries@westfork.ie with your name, address and telephone number

ideas | design | branding | digital | print

West Fork magazine

Well, I never knew that... Toasting the haggis Burns Supper Celebrations January 25th The Burns Supper is an institution of Scottish life: a night to celebrate the life and works of the countrys national bard. Suppers range from an informal gathering of friends to a huge, formal dinner full of pomp and circumstance. This running order covers all the key elements you need to plan and structure a Burns Supper that suits your intentions.

Piping in the guests A big-time Burns calls for a piper to welcome guests. If you don’t want all that baggage, some traditional music will do nicely.

Night

Chairman’s welcome

The Chair (host/ organiser) warmly welcomes and introduces the assembled guests and the evening’s entertainment.

The Selkirk Grace

A short but important prayer read to usher in the meal. Some hae meat and canna eat, And some wad eat that want it, But we hae meat and we can eat, And sae the Lord be thankit.

Piping in the haggis

Guests normally stand to welcome the dinner’s star attraction, which should be delivered on a silver platter by a procession comprising the chef, the piper and the person who will address the Haggis. A whisky-bearer should also arrive to ensure the toasts are well lubricated. During the procession, guests clap in time to the music until the Haggis reaches its destination at the table. The music stops and everyone is seated in anticipation of the address To a Haggis.

Address to the haggis

The honoured reader now seizes their moment of glory by oơering a ƪuent and entertaining rendition of To a Haggis. The reader should have his knife poised at the ready. On cue he cuts the casing along its length, making sure to spill out some of the tasty gore within. The recital ends with the reader raising

the haggis in triumph, during the Ƥnal line Gie her a haggis!, which the guests greet with rapturous applause. Prompted by the speaker, the audience now joins in the toast to the haggis. Raise a glass and shout: The haggis! Then it’s time to serve the main course with its traditional companions, neeps and tatties.

The meal

The sumptuous Bill o’ Fare includes:O Starter: traditional cock-a-leekie soup Main course Haggis, neeps & tatties (Haggis wi’ bashit neeps an’ champit tatties); O SweetClootie Dumpling (a pudding prepared in a linen cloth or cloot) or Typsy Laird. O Cheeseboard with bannocks (oatcakes) and tea/coơee.

During this year’s ‘A Taste of West Cork’ food festival, the West Fork team met up with the gregarious Alastair Dobson, Managing Director of his own business, Arran Dairies and also MD of ‘A Taste of Arran’ (www.taste-of-arran.co.uk), who kindly spoke at our West Fork Business Breakfast. When we decided to run a piece on Burn’s Night we thought we’d ask him for a ƪavour of how the ‘bard’ is celebrated on the Isle of Arran. ‘The ploughman poet, Scotland’s national bard, referred to irreverently as Rabbie is celebrated as fervently and passionately on Arran as across the whole of Scotland. As a young man in Ayrshire, Burns must certainly have looked across to Arran and admired the island’s beauty. But if he’d eaten there, locals say he’d never have left! Arran is home to the Isle of Arran Distillery – the only distillery authorised by Robert Burns World Federation to use his name on their whisky. Add to this some delicious haggis, amazing Wooley’s of Arran oatcakes and locally produced cheese and you’ve got yourself a great meal! Following a good summer there may even be the odd prune or two… Arran embraces Burns with suppers all over the island – but if you really fancy coming over and experiencing something special, why not contact VisitArran, and we can help you to Ƥnd amazing accommodation, fantastic scenery and great food to enjoy every day – just as Burns would have done!’ QMR\

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The drink

Liberal lashings of wine or beer should be served with dinner and it’s often customary to douse the haggis with a splash of whisky sauce. After the meal, it’s time for connoisseurs to compare notes on the wonderful selection of malts served.

The immortal memory

The keynote speaker takes the stage to deliver a spell-binding oratoration on the life of Robert Burns: his literary genius, his politics, his highs and lows, his human frailty and - most importantly his nationalism. The speech must bridge the dangerous chasm between serious intent and sparkling wit, painting a colourful picture of Scotland’s beloved bard. The speaker concludes with a heart-felt toast: To the Immortal Memory of Robert Burns!

The second entertainment

The chair introduces more celebration of Burns’ work, preferably a poem or song to complement the earlier entertainment.

Toast to the Lassies

The humorous highlight of any Burns Night comes in this toast, which is designed to praise the role of women in the world today. This should be done by selective quotation from Burns’s works and should build towards a positive note. Particular reference to those present makes for a more meaningful toast. The toast concludes: To the Lassies! The 3rd West Cork Burns Supper will take place at The West Cork Hotel on Friday 24th January, 2013. It’s been a sell out for the last 2 years with guests enjoying a seven course meal. For more details contact the hotel on 028 21277

32 West Fork magazine

The Isle of Arran & Rabbie Burns

The traditions behind Women’s Christmas JANUARY 6th is the Feast of the Epiphany, traditionally the last day of Christmas, and for many, many years has been synonymous with Nollaig na mBan, or Women’s Christmas. Women’s Christmas is not a particularly strong tradition in many places, even in Ireland. While it is an important date in the calendar in Cork and Kerry, many other parts of the country don’t celebrate it with quite fervour that women do in these parts. In some places ‘Little Christmas’ is celebrated on January 6th but whatever the tradition, it is the date that marks the end of Christmas. For Catholics, January 6th, the Feast of the Epiphany, is an important date in that it’s the 12th day of Christmas and the day when the three Wise Men arrived in Bethlehem bearing gifts for the baby Jesus. It’s still celebrated as a holy day in Ireland, but not in some other countries. Back to Women’s Christmas. It’s not entirely clear where the tradition came from; there are many notions trotted out, but it is an old custom in these parts and it has long been a day specially set aside for the ladies. The most common hypothesis is that

the ladies, having worked themselves to a standstill over the Christmas holidays, are allowed to relax and indulge themselves on January 6th, the last day of Christmas. It’s a day for the men to do their bit and allow the ladies a day to themselves. Traditionally in rural Ireland, the Christmas run-in for women in the home began on December 8th. That was the day the baking began. Christmas cakes, puddings, etc were started and December 8th also marked the start of the Christmas shopping for the home. Commercially, Women’s Christmas, or Little Christmas, has become a very important day for restaurants, bars and the hospitality industry generally. It has become one of the busiest nights out over the holiday period as the ladies do make a big occasion of it. Many restaurants and hotels put on special menus and do special oơers for the night, and many of them are booked out well in advance. So, ladies, if you are planning to make a night of it, and a group of you are planning to go out, make your plans and book your restaurant or hotel early. For many women in West Cork, January 6th really does bring the curtain down on the festivities with some style – and why not!

Xmas mail order nationally and UK , contact dairy Durrus Cheese Handmade in Coomkeen since 1979 Tel. 027 61100 Bantry Bespoke -oinery Tel: 027 54140 ZZZ.bantrybespokejoinery.ie Have been designing and making kitchens and wardrobes in Bantry for over forty years

t -arge 3ange to choose from t "ll Budgets catered for t )igh Ruality soft close systems as standard t EYcellent Walue for money t ,itchens designed for your needs t Bespoke Sliderobes So whatever your style or idea is why not give us a call at our showrooms at Lahadane, Bantry or ring us on 027 54140 to arrange a consultation. Local Rep: John Maguire 086 8235684

West Fork magazine

Final word

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BRUSSEL

ADVERTORIAL

Some things are born to go together. Style and taste. Look and feel. Good food and great fashion. Trawl and Trend. This unique boutique and restaurant captures all these qualities in one place. The Murphy family have been in the fashion business for decades. In 1983, they also went into the food business, starting Murphy’s Irish Seafood, initially with their own fresh mussels, crab, then salmon and other fresh seafood products. Murphy’s Irish Seafood, based in Bantry West Cork, always strives to provide the highest quality produce possible, wholesaling it around the world, from Europe to Asia to North America. In 2010, the business won the National Organic Export of the Year for its quality products. Now for the Ƥrst time at Trawl and Trend, the freshest crab, salmon, mussels and other seafood is provided direct to the customer by the Murphy family. From sea to plate, the Murphy personal touch is involved at every step of the process. Everything on the menu is sourced from Murphy’s Irish Seafood. Upstairs is Ireland’s uniquest boutique. Run by Lara, a former buyer for luxury store Brown Thomas, she has worked in fashion in Dublin and Cork, With an eye for style, she drives the great fashion at Trawl and Trend. On Saturday the 7th of December 10.30-11.30 Lara will be giving a talk on Christmas party clothes trends. Due to a great few opening months Trawl and Trend have made the decision to expand into evening trade. Every Friday and Saturday for the month of December we will be opening Trawl and Trend for Tapas. Tapas dining is a collection of small dishes that have as much focus on the food as the ambiance. Trawl and Trend’s Tapas dining will be focused on bringing people together, en oying wonderful food, and a nice glass of wine that facilities the ƪow of a great conservation and great atmosphere. So be ahead of the crowd, experience the taste and touch of real seafood beautifully presented at Trawl while experience style and super shopping at Trend.

34 West Fork magazine

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w will be making a w warm potato salad w with various other ‘Blow-Ins’ Greta Kelly and sa salads. Dessert Shane Minogue lived for be tropical fruit wi will over twenty years in West ri laced with Irish tr trifle Cork. They had a gourmet w wh whiskey, crowned with food store there for a few c nut cream. coc co coco years, selling lots of West a ing up to Lea Le Lead Cork artisan products. r stmas we will host Chr Ch Chri Fusion Brunch! With a Fu +L WR HYU\RQH LQ h/Asian food and ish Iris Ir Irish i h//Asian guests. In is Iris Irish :HVW &RUN n a in mas tm iicular for a number rtic part pa THIS will be our third Chrisstm use missing Singapore. We are based here beca young Irish girls and boys that are of il, Corv for, s work e Shan pany com the Irish home! over two on with opened an office in South East Asia On the menu; smoked Irish salm Clonakilty with ed stuff tons years ago. ‘Asian’ boxty, won . baked English is the working language here k pudding, tofu pockets filled with blac be will s and ers light as rash stm se Chri cour Of lar oil. tacu i The spec beans and chill November brown switched on on Orchard Road on sausages will be on the menu! Also ts expa re whe s, rket t. rma toas supe and 23rd. The bread, scones puddings, compare shop, have turkeys, hams, plum This may sound great but it doesn’t are down ucts ing prod walk , Irish y, Cork t Sadl Wes etc. , in mince pies with Christmas and with rare, food products that is, Guinness flash Orchard Road doesn’t compare stmas Jameson’s abound! walking down Pearse Street on Chri ey Can anyone imagine cooking a turk in Clonakilty, bumping into friends Eve humidity! ‘Happy dinner the summer with over 90% and neighbours, people calling out d fish, on bake with as’ across the street. No! So we will have to do stm Chri on grass QRQYDOH a bed of lime leaves, ginger and lem +DSS\ &KULVWPDV WR DOO LQ 6KDQ leaf. \RX wrapt in a large banana PLVV ZLOO DQG &ORQDNLOW\ :H spuds I As we can’t really do without the

SINGAPORE

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AUSTRAL

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1ROODLJ 6KRQD DJXV $WKEKOLDLQ IDRL 0KDLVH 'DRLEK EK We’d like to wish all our readers an enjoyable winter season, a wonderful Christmas and a happy and prosperous New Year! The West Fork team

A unique award winning infusion of whiskey and malt. 40% alc., 700ml.

A unique range of infused whiskeys. Range - Honeyed, Limed, Spiced and Chilli infused. 35% alc., 700ml.

Non - sweetened brown spirit. Irish oak wood matured. Fortified wine duty rate 22% alc., 700ml

Non - sweetened brown spirit. Irish oak and sherry cask oak matured. Tremondous flavour and mouthfeel. 30% alc., 700ml

Irelandâ&#x20AC;&#x2122;s original spirit. Great in cocktails and as shots. Funky and Irish. 40% alc., 700 ml

West Cork Distillers Ltd. Union Hall, Co. Cork, Ireland. Tel. 00-353-28-34788; 00-353-87-9972440; W: www.westcorkdistillers.com; E: info@westcorkdistillers.com

Quality Service and Value supporting local food producers Barryroe Co-Op - Freshness you can taste - Value you can trust

Butcher Dept

Our head butcher Joe O’Leary is trained to the highest standards to give you the quality and service you would expect from your local butcher. This year we have sourced locally the finest free range turkeys for your Christmas Day feast as well as locally produced Staunton’s hams and quality spiced beef. All our meat is fully traceable from farm to fork, Joe and his team are always on hand to offer expert advice, cooking tips and are happy to cut your meat to order. Why not pop in to Joe today and place an order for your fresh free range turkey, locally produced hams and spiced beef.

Quality…. service and supporting local artisan food producers defines Barryroe Co-Op.

Our in-store bakery covers the most extensive range of Irish and continental breads, sweet pastry delights from around the globe, sandwiches, rolls and wraps to capture the imagination of our customers to ensure their return to our cold salad, hot deli and full butcher counter. Call in and see our new co-op café offering full Irish breakfast, a choice of carvery lunches and afternoon tea and a full range of Java Republic beverages.

Carry Out Off Licence

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Barryroe Co-Op stocks a wide selection of wines, spirits, liqueurs and beers offering options to suit every taste bud and wallet! And because there is an ever increasing demand for quality wine, Barryroe Co-Op has reflected this trend by stocking a selection of hundreds of wines from the bargain bottle to the premium tipple. You’ll never tire of our wine selection.

Santa arrives at Barryroe Co-Op Lislevane on Sunday 15th December and to Barryroe Co-Op Ballinspittle on Saturday 14th December at 12 noon OPENING HOURS:

Monday - Saturday 8.00am to 6.30pm Late Opening Friday until 7.00pm

Barryroe CO-OP Lislevane, Bandon, Co. Cork. Tel 023 884 0000 Barryroe@barryroeco-op.ie