Shop Produce

Just a selection of the stuff we make In springfort hall country house including piccalilli, Tomato Pesto, Blueberry compote, chilli salsa, Tomato Chutney, Passata & Salad Dressing

Springfort Hall Shop/Deli/Cafe

Springfort Hall shop open now 5 months on Mallows main street there is freshly baked breads, scones, cakes & gluten free baking everyday from the hotel bakery, a range of freshly prepared deli products fresh sandwiches, wraps & rolls with our homemade condiments including piccalilli, fruity tomato chutney, chili salsa, red onion marmalade, jams, salad dressings and sauces, all available to buy. Our sandwich breads come from Twomeys award winning traditional bakery in Dromcollogher co. Limerick they use no artificial raising agents, improver's, flavours or preserving agents in there thick cut loaf. Fillings include Gubeen smokehouse Salami, chorizo and Cheeses which are also available to buy. Freshly made coffee by illy has been a huge hit as has Ballyhoura apple and beetroot juices and kitty Colchester's second nature organic cold pressed rapeseed oil. We also stock produce from a wide range of other local artisan cheese makers, butchers and farmers including Jack McCarthy's gold medal winning black pudding, Desmond Lysaghts free range hen & duck eggs and Mary Burns Ardrahan Cheese hop to see soon in Mallow.

Todays Duck Egg Bar Special

My take on Stephen Gibson's Pichet Egg using Desmond Lysaght's free range duck eggs my own air dried ham, new season Irish asparagus with kitty Colchester's organic rapeseed oil from Urlingford in kilkenny & Pat Clarke's micro greens from a growing pleasure in Donore Naas Co. Kildare

Feather Blade of Hereford Beef

Braised overnight for 12 hours you can actually pick up the asparagus spear and use it to eat the beef

Foraging in the woods

The kids had a laugh found nettles, briars and twigs @pigoftheday on twitter suggested I shouldn't be disappointed "twigs for the fire to cook the nettles for soup and hang around till august for the blackberries

Big Sausages

The springfort hall banger a thing of beauty considerable girth and 100% free range pork from own rare breed pigs hand made in our kitchen nothing added except salt, pepper, coriander & marjoram.

Dessert

Can do better ?

Look at them beauties

Much more successful as a blood cake. Needs a little bit more salt buts tastes amazing

Not chocolate

Black pudding just as good on Easter Sunday

Nearly there

Getting excited now

Black Pud

The next part is like creme anglaise
Cook slowly while stirring continuously till thick. I'm making blood cake in tins as I don't have the patience after last time to use beef middles again 1 in 5 burst on me water too hot probably plus this is a massive batch I have 40 1 pound loaf tins

Barley

Adding the barley and the oats

Onions

Onions and fat sautéing at this stage the salt, sugar and spices are in the blood along with a good slosh of whiskey doesn't have to be anything special powers will do keep the good stuff for the visitors

Back Fat

This stuff cured and smoked is better than butter on toast throw in some piccalilli and it's a gastronomic masterpiece

Blood

Five pigs worth

Pigs head

Well now it does any way

Lunch

Pigs head makes a fine ploughmans lunch

Brawn or Head Cheese

Nose to tail eating at it's zenith there is a hard boiled egg at the centre. It's pretty amazing how when cooking the pigs head polish mikey's description of what the poles do with the pigs head was exactly the same recipe for head cheese that I learned from Fergus Henderson's book The whole pig nose to tail eating. On investigation I discovered all of Europe has a similar method for preparing pigs head, reminds me of how similar the stories of all the major religions are and how far a good story/recipe will travel with minor altercations whoops alterations The trotters and tail were also in the pot.

Bogna's Easter Butter Lamb

Pastry chef Bogna's Easter lamb made from good old Irish kerrygold butter would brighten up any table setting this easter

Smoked Duck

Smoked duck made in the hotel from our own Ailesbury ducks

Pear & Almond Tart

Smoked Venison

My home cured and smoked wild venison.

Completed dish

Rabbit lion, braised leg and rabbit Shepard's pie with savoy cabbage, chestnuts and carrot purée.

Rabbit dish again

Vac packed

The rabbit lions vac packed and ready to be cooked sous vide in a water bath

Rolled rabbit lions

Blood cake

My homemade blood cake or black pudding used to stuff the rabbit

Stock

Rabbit stock used to make the jus and for cooking the rabbit mince

Mince

Rabbit mince from the trimmings we make meat balls, lasagne or Shepard's pie from this

Bones

Roasted rabbit to make stock

Rabbit legs

Boned out rabbit legs about to be braised

Rabbit

Lion of wild spring rabbit shot in banteer by owen the deer stalker the rabbit is stuffed with blood cake made from the blood of our own pigs notice there is no shot marks on the lions all shot with a silenced rifle and all shot in the head very humain and incredibly skilful to pull off.

Rhubarb

Irish rhubarb from the Carrigaline Market garden part of the west Cork fusia brand we roasted it in the oven at a low temperature with sugar only no water the resulting compote keeps it's shape is not stringy and has a lovely texture when you eat it.

Black Pudding Roulade, pork belly, celeraic romulade, apple & vanilla puree, bulmers cider jelly

This is one of myfavorite dishes it uses Jack McCarthys Black Pudding and belly pork from our own free range pigs in springfort hall

Jack McCarthys Black Pudding

Jack McCarthys boars head pudding next to a pound of butter to invisize the size. Jack is currently working on a chocolate boudain and a seafood boudain i dont think Jack is happy with just 1 european gold medal.

European gold medal winning boars head pudding

Chapter One

Organic sea trout, leek & mandarin dressing, hazelnuts and cold pressed rapeseed oil. This was the second course and my favourite the cured trout was amazing the texture was soft and succulent I would speculate that they used a liquid cure made with a very high quality vinegar, cane sugar and maldon sea salt the dressing was excellent the hazelnuts equally so there was a surprise in the form of Jerusalem artichoke purée lending an earthy quality but the star was defiantly the rapeseed oil it's mild slightly nutty flavour balanced the dish perfectly with out a hint of oiliness . It was a fab night and in my excitement I neglected to find out the Provence if the oil and I kept meaning to ring and find out but as it turned out I didnt have to as 2 weeks later kitty Colchester walked into our newly opened gourmet food shop on a sales call and Tony knowing how much I had raved about this oil sent her out to me in the hotel.

Feta Cheese Mousse

This was the first course on the tasting menu in Chapter One the night we were there the feta is served with organic beetroot, pear, spiced apple & pumpkin oil

Kielbasa