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Saturday, August 23, 2008

HOLIDAYS



Was on holidays recently in West Clare and West Cork fantastic places pity about the Irish weather . In Clare we stayed in Lahinch which is probably the best surfing location in Ireland spent half a day falling off before i got back into the swing of it an exhilarating sport . We also visited water world in Lahinch which was not worth the entrance fee the only thing of interest was the lobster incubation tank where you could see each stage of a lobsters development month by month and having seen how big a lobster is after one year i feel a bit guilty having slain so many in the past i would guesstimate that a one and a half pound lobster is about 10 years old which goes a long way to explaining the rarity and expense of the magnificent beast, this also is why we have to insure that Lobsters are sustainably caught in Irish waters so that Irish Lobsters can be enjoyed by generations to come. The food in Lahinch was nothing special most places had similar menus if i was to pick the best Vaughan's lodge hotel and Vaughan's anchor inn don't know if there is a connection would be the best two places to eat. While in Clare we visited the aran islands which were fantastic, the cliffs of moher and the burren all fantastic worthy of a visit.

Saturday, August 9, 2008

THE BRADLEY SMOKER


For the last ten days my every pore, hair follicles, lock of hair and item of clothing has stunk of smoke. Alder wood smoke, oak wood smoke, hickory wood smoke and a special blend smoke, i really stunk but what a smokin good time i had "excuse the lame pun and mentioning of the word smoke 7 times in 1 paragraph."

Back to smoking we smoked salmon hot and cold, chicken, duck, sea bass, john dory, monk fish, oysters, tomatoes and assorted vegetables. The salmon was fantastic as was the chicken and duck and the tomatoes too. mistakes were made with the oysters and other fish which i reckon are not affectionate to smoke or require a hot smoke and the vegetables need some experimentation. Here's a photo of some smoked salmon and chicken and stay tuned for some smokin video`s in the months ahead, well off on hols to Clare and Cork for a fortnight might post while away depending on broadband availability.

Thursday, August 7, 2008

MY TWIST ON MOLECULAR GASTRONOMY

We launched our new a la carte menu last Saturday Night it should be on the hotel website by next week. With this menu we have taken a few small steps forward in introducing some molecular gastronomy techniques using some of our new equipment like the Paco jet, Bradley Smoker and the Grant Sous Vide Bath. One dish in particular is an example of these modern techniques which are becoming more and more prevalent in top end restaurants "Roast Poussin with Broccoli Puree, Carrot Sorbet, Carrot and Parsnip Caviar, Parsnip Crisp and Coriander Oil"
Expect plenty more Unique Creations and Video`s Demonstrating these Techniques or Preparations as Ferran Adria calls them in the coming months.

Monday, August 4, 2008

PICKING WILD RASPBERRIES

It was my daughter`s 1st birthday recently and with lots of family
around we went for a walk in a near by forest park called Donadea. We walked around the lake and fed the ducks which were so used to people they waddled around our feet on the bank they were lovely fat ducks and the temptation to grab one to take home for the pot was almost overwhelming. Of course the fact that my daughter was in my arms also deterred me from tackling one of our web footed friends she of course thought they were toys and did her utmost to free herself from my grasp in order to wring one of there necks, like she does with all toys and she probably would have done a better job than myself the poor duck wouldn`t have know what happened it anyway enough about the ducks and on to the raspberries i honestly walked past them without even noticing until my dad said look at the wild raspberry`s, plants are his field of expertise.

Wild raspberries are clever plants the berries grow under the leaves in the shade and are almost invisible until you lift up the branch to reveal there bounty also the vines are light weight so only the smallest birds can perch on them resulting in plentiful berries which are smaller and sweeter than the cultivated varieties. We easily picked about 6 punnets in a half hour and ate them with soft chocolate brownie and vanilla ice cream and used the left overs to make white chocolate mousse and raspberry jelly from a recipe by the pastry chef in work.

While we were picking the berries i noticed an abundance of wild blackberry bushes with flowers and early fruit growth they looked potentially like a bigger crop even than the raspberries planning to go back in about 3 weeks to find out and also plan on feeding truffle shavings to my brother in laws Labrador on the sly guess i might have to offer to walk his dog allot.
There`s a Berry picking video in the You Tube Application at the
bottom of this page.

Friday, August 1, 2008

CRAP JUICER

Returning to the subject of the Greenstar Juicer i wrote about back in May everyone who said it was the Rolls Royce of Juicers must have shares in the company it is crap really crap my granny would be faster with a pestle and mortar. Buying a Phillips in Argos for a third of the money and its a Porche to the Greenstars Lada and this time i have already tried it.

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