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Sally's blog

All the best places to eat, shop and stay in Ireland. A local guide to local places.

Electric Picnic Recipe #KevinPykeCheekyMonkey

CHEEKY MONKEY! From our StreetFood menu! Monkfish cheeks, WhiteOaks pickled beets, potatoes, Chimichurri sauce.

Chimichurri:
small bunch parsley, roughly chopped
small bunch coriander
½ tsp oregano, fresh or dried
2 garlic cloves
1 shallot, chopped
½ tsp chilli flakes
2½ tbsp olive oil
juice ½ lemon
2 tsp red wine vinegar

Pickling liquor:
200m of water
200m of white wine vinegar
100g of sugar
Bay leaf
Garlic clove
Zest of orange
Peppercorn/coriander seed
 

Electric Picnic Recipe #KinaraKitchenMaharahni

MAHARAHNI
40mls Beefeater 24 gin
20mls fresh lemon juice
20mls cardamom syrup
2 dashes of homemade cardamom tincture
10mls Luxardo Chilli Sambuca

Method:- pour everything except the Sambuca into a cocktail shaker without ice. Add ice to a brandy balloon and swirl to chill. Add ice to shaker when ready to shake and shake vigorously. Add the sambuca to the chilled balloon glass and ice and swirl again. Fine strain through a tea strainer to catch any shards of ice. Garnish with a lemon twist.

Electric Picnic Recipe #DivaPoundCake

Diva Pound Cake

1lb butter
1lb sugar
1lb eggs (about 8-9)
1lb flour

Beat the sugar and butter together until the mixture is pale white in colour and light in texture (this takes about 10 minutes). This is essential for the ultimate lightness of the cake. Beat the eggs, one at a time, and finally fold in the flour. Don't overbeat the flour – fold until it is just incorporated.

The Marker Hotel by Eamon Barrett

Five Star hotels can be lovely places to be but often they suffer from a singular problem : the management are so proud of their property, they forget about the guests! It sounds like an obvious statement but all too often hospitality and that sense of a genuine welcome, not to mention actual service, are demoted to second place as managers preen about the plushness of the carpets.

Achill Lamb by John McKenna

Almost twenty years ago, we came up with a little formulation in an attempt to describe Irish artisan foods. Rather than focusing on turnover, the number of employees, the number of outlets served, and so on, we adopted a completely abstract matrix. Artisan food, we suggested, was defined by the Four P's:
The Place;
The Person;
The Product;
The Passion.

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