WATERFORD HARVET FESTIVAL bringing local back

As a lot of you know by now I am a huge support local advocate. Fresh locally sourced food is my passion in life. promoting local to me is just beyond vital. Therefore last year myself and harvest had our first big fight. I full blown boycotted it. Now you might not think that is a big deal but... I feel about harvest festival the way 5 year old feel about Christmas. I am like a giddy over sugared child wandering around harvest I also have my birthday in conjunction with harvest festival most years. and I work as a market sub during the year so due to the high prices harvest last year you also cost me a job.

For local traders Harvest is one of the final big deals before the long cold winter. And believe me it is long and cold.
For four years I operated as a sub for countless incredible companies for big and small events and trust me, the winter is one of the hardest times. Do not get me wrong, markets are one of the most rewarding enjoyable places you will ever work (if you are a people person this is )
but the Irish winter is unkind to traders and they deserve every bit they can earn before they have to brave it.

So last year you and I where not friends harvest, quiet the opposite. and that really upset me. I felt I was loosing a best friend. I suppose much like when children grow older and Christmas looses a bit of its magic. But much to my absolute delight harvest you won me back this year.the magic was reignited.
There where countless incredible local traders you though of everything.
children had wonderful opportunities to both play and learn. You looked back on last year and saw the areas people where unhappy with and you changed it back.

 Harvest I am so sorry we had that fight! can we please stay friends from now on. will you come back again before next September??? Please??? No. Ok well that's fine with me I will just have to call out to the butlerstown farmers market and stock up on Anna's authentically middle eastern hummus and pure food company's spinach pesto two of the most delicious products I tried this year.  Indulge bakery is only a short trip out to Dunmore and it would give me a good reason to go enjoy the view. And then of course Mount Congrieve gardens are now selling the most extraordinary plants so extra reason to pop out and enjoy there gardens and cafe also. But there was so much more.

I ate crocodile, wild boar. I had a boogie to fantastic bands. A pig escaped and the video of it has gone viral. I sat in a wheelbarrow and got a wonderful few picture moments in one. I met people I hadn't seen in ages. we all had smiles a mile long on our faces. Harvest keep doing what you did this year and we will be best buds forever. Heck if you could have a little word with your big brother Winterval maybe??? And see could we get him more local too??? that would be my absolute happiness made. A li'll birdie told me that might already be the case. but just have a word with him any ways.And just in case both you and Winterval didn't realize this there is a lot more to Waterford than the viking triangle and the mall. there a cool square called john Roberts and there this incredible green off this place called Ballybricken and i do think perhaps we could spread out more? but that's just a suggestion.

Here are the links to some of these on facebook :

https://www.facebook.com/ButlerstownMarket?fref=ts

https://www.facebook.com/hummusireland?fref=ts

https://www.facebook.com/purefoodcompany?fref=ts

https://www.facebook.com/IndulgeAtDingleys?fref=ts

https://www.facebook.com/Tastewithgusto?fref=ts

Kodakid debut album

As some of you may know music is another of my big loves. I unfortunately have no musical talent what so ever so i did what most talent-less folks whit no musical talent do  i used to do a lill music promotion.
Nothing big just a few local gigs. of course as it would have to be i would need to bring food to the musical arena.
So we named the nights bandwiches as i would feed the bands sandwiches thus bandwiches was born.
 I have not put on a night in a very long time actually but i just have not had any time of late i have been so involved in other projects. this does however not at all mean i do not still follow closely the bands i have had the pleasure of working with over the years.

One such talented band in Kodakid. I adore them and the fact that i know some of them so well is all the better. Jokingly their incredible drummer asked me for a review so i thought to myself  i only review food. and that's true i do only review food. however couldn't it be lots of fun if i review an album like it were food? each song something different tasty bites of heaven? i will be honest i have no idea how this is going to go and i am completely out of my comfort zone but for these guys I have to try it out. If its terrible i embarrass myself. ( well that's nothing new for me except this time im sober)

so here goes :

Outta sight :
this song has to be the guilty chocolate bar you sneak into bed and devour without anyone knowing you stay Out of sight as it is where. its sweet and pleasure filled but you keep it all to yourself which only adds to how tasty it is. In fact it is all the more delicious as you scoff it down all to yourself reluctant to let any one see your enjoyment or share it with you. its your little guilty to yourself time. We all need it we all crave and enjoy it but we want it all to ourselves.

stories and lies :

this is more of a slow cooked pork belly sandwich. you can see all the steps it took for them to make this song so layered. you appreciate how much work it took and see all the effort. however you just want to loose yourself in the savors. you let the subtle tones over take flavor by flavor wrapping itself over your taste buds. you want this feeling to last and linger but you know its too tasty to take your time with. your down to the last to the last few bites and you can but dip them into the plate to pick up every piece of this incredible feast.

low 7 :

this is your happy go lucky joyful  its your beans on toast with real butter and a fried egg and rashers. its cheers you up but its functional and helps keep you full for the day. but it is no fuss just pure soul food and joyful. it does what other songs cant do it turns your whole day around. you add some grated cheese towards the end as you need that cheesy element to keep that grin upon your face.


shake skin :

so your in a rush now. its the song you play prior to leaving your house for that party. all you really have time for with this song is a quick snack humus and cracker dip. you want to keep it exotic and tasty. none of this boring stuff. you know your night is only starting off but you don't want to rush it. sure the party only starts when you get there right. sit back feel the excitement of the night ahead grow within, but take in the incredible spices and fruitiness of this exquisite snack.

dirty like rock and roll :

Your that chicken Cesar salad with croutons and extra bacon. your refreshing tasty light and tangy. you bring a full spectrum of taste explosion but are very easy on the ears. nice and light. but just as satisfying as the rest.

pray for some luck :

your the song looking for a new experience your a spicy hot wing in a blue cheese dip. your so many things you take us up high with your incredible bite and spice then you take us back down with your creamy tasty heavenly smooth sauce. your so many thing two completely different savors. you have plenty of punch behind you yet you are comforting and soothing.

Going out west:

your obviously the ribs in a tangy barbecue sauce accompanied by corn on the cob. your something we all need to get our teeth into and chew on for awhile. we can taste the jd that went into creating your perfect bbq glaze the sweetness of honey and brown sugar is ever so present but we have such meaty flavors we are try to take it all in enjoying the show just as much. your succulent and flavor full indeed.

Portis :

your the fajita nice soft outer tortilla filled jam pack of flavors and taste your cooling sour cream and guacamole needed to lower your temperature right down or you would simply be too damn hot. your so smooth and seductive.I could lap you up all night.

grizzly days :

your the mac and cheese your that comfort food on a rainy day. we can feel you need a hug so we will just fill you full of creamy cheese carbs. your what we all need on a rainy day or a bad day. we all know we will all be ok after this but we all need our lows to appreciate our highs. and enjoying this carby-feel goodness we surely are. can i have some more please Oliver style. there we are now i feel all mended by those soothing dulcet tones.


On my own :

your the tapas platter you bring so many new elements and need a glass of wine to help me wash all this down.all your elements are so different and interesting yet you work perfectly together.. you confuse and conquer.

All in all I am delighted to say i adore this album. there is always a worry when reviewing people you know. how not to offend but in this case happy to report my worries vanished after the first listen. I especially like grizzly days it is very different for the lads and beautiful on my own is also incredible. oh who am i kidding its all great :D well done lads.

please buy this on google play or itunes the boys soul ,hear,sweat and tears went into this and it shows.  support local support art support music support any type of food for the soul.

yummy easy avocado and lime butter

This butter recipe was shared with me many years ago by an old boss of mine. it is super easy incredibly tasty and goes perfectly with fish ,steak,prawns, chicken or venison.

I find getting a ripe avocado is hard so sometimes i use the recipe without an avocado.

you will need :

one rip avocado

one lime

3 garlic cloves

1 to 2 red hot chilies depending on your like of spice

pinch of sea salt

butter

from here it is very easy mash the avocado squeeze the lime on top of it chop the garlic up add the pinch of salt then crush the garlic and the salt with the back of a knife to make a paste. add it to the lime and avocado. chop up your chili removing all the seeds add it in. then mash in the butter 300g should be plenty.

once it is all mixed together tear up a piece of cling film and place the butter in the center insuring tho roll it up in it. this will alow you to freeze the butter and this way you can cut it as you need it :D



I had pictures but for some strange reason blogger will not allow me to upload  them so here we are picturless. I guess you will have to make it to see what it looks like now.

Greenes Restaurant a modern twist on a casual dinning experience

I have been here a total of three times and impressed differently every time. I tend to try and not write a review about a place until I am sure how i feel about it, or certain it has been given enough chances. I would hate to be that girl who recommends you go somewhere based on one try or worse tells you to steer clear due to a bad day anyone could possibly have.If someone did that too me i would not be very happy nor would the judgement possibly be very realistic.

However due to my schedule it was months ago since the first two visits had taken place. And as they where of such high impact to me I really hoped this standard would have not slipped. Myself and my husband decided to go for a spot of lunch passing greenes we opted to give it the 3rd appraisal it needed prior to a blog.

We walk in and are immediately greeted by a smiley face. We can see the place is packed so they are clearly under pressure but this does not at all show in anyway. not on the staffs face not in the way we are being talked to not in the time they are willing to spend explaining things to us.I have to say this is something I have a very high level of respect for. If a team of servers under very high pressure can both stay pleasant helpful calm and get the job done you know you are on to something good.Even if the food wasn't perfect I would gladly return to a place with good staff. However I personally would find it difficult to do the reverse crap staff and amazing food does very little for me.

Luckily the food only improved my experience of the lunch. I had walked in with the intentions of trying the express plate I had been reading so much about. unfortunately for me the large group of 30 had come in first and depleted the specials board. Something quiet understandable so I asked what would they recommend. I was told the coronation salad was to die for or the steak sandwich. I chose the steak sandwich as i was advised the meat had been marinated for 3 days prior to its cooking and was in a Bearnaise sauce. I find Bearnaise very hard to resist and also rarely enjoy fruity salads( this is of course a personal taste issue not anything more) My darling husband was in the mood for soup so he ordered the soup of the day.

The soup of the day was curried carrot i believe and it was jam packed full of flavor. it started off sweet then the curry kicked in and by the time your palate had realized what it was tasting the sweetness returned. definitely and very well taught out and put together soup. The steak sandwich came out in a beautiful blaa covered in very fresh baby gem lettuce the meat was so tender and melt in mouth you would have taught it was butter and the Bearnaise really brought all the flavors out to play. The chips where yet another surprise some of the freshest tasting ones i have had in a very long time.

In summery yes i will be back at Greenes again and yes i think you should try it too. The menu is varied original interesting and good value. The only thing on the menu i would query was the bottles of water for 5 e but im sure had i asked a server they would have explained this to me. the cocktail did really take my fancy i must say and next time i might just have to treat myself.

would you ever look at that oozing Bearnaise :) to die for

 a view from the top of my plate

 the most surprisingly tasty curried soup

 here is an example of the menu

https://www.facebook.com/greeneswaterford?fref=ts

Larder Waterfords newest foodie treasure

This week i stumbled upon one of Waterford's newest foodie ventures and i fell head over heels.
If you like condiments, jams and cakes and breads this is the place for you.

They pride themselves on using local produce and rightly so the owner comes from a very wide background in sales for multinational companies and the idea for the larder was a very straight forward one. like many of us often wonder would we rather work incredibly hard every day to pay the bills selling our soul or would we rather take a chance and do the thing that would bring us the most joy? Patrick very bravely chose to take the dive and open his very own dream store.

and to stock locally found producers and some specialty products such as high end flavored oils and even the finest italian products.To provide gluten free freshly baked goods by Josephine and her family who use spelt. you can literally taste the love in every bite of these wonderful breads. they even have spelt pizza bases which are a wonderful idea and the prices on these items are very fair. So far he has been selling out of bread almost daily. Which is wonderful for such a new venture. He also made a very smart choice in getting Niamh from savage kitchen to bring him wonderful treats. She makes the finest tea cake i have ever had and now she is after upping the game further with her yumyums/cronuts. I am officially hooked on those bad boys. and her savoury scone creations are so inventive and tasty. from pear and blue cheese to feta and olives,simply incredible. she has her own company and creates wonderful cakes for all occasions. Here is a link to her facebook page https://www.facebook.com/SavageBaker?fref=ts

 the variety in the store is amazing they have joan and bobs juicy james and aurelias cordials. I could go on and on but i suggest you visit for yourself and see the variety in store.

The way the lay out of the store has been done is adorable and made all the more amazing by the fact that every single shelf is made from recycled materials. I have loved my time here. the only thing I could not get 100 percent behind was the coffee. It is bewleys and a fine blend of bewleys at that. definitely one of the better i have tasted but unfortunatly did not amaze me as much as the rest of the store. I will say i am incredibly fussy when it comes to coffee and my tastes are very much so my own. It was by no means a bad coffee just not my favorite in town

Please pop down to this store and support a brand new exciting venture.

sea bream with ginger, garlic,orange and scallions and sweet potato wedges

So i find working in a fish mongers people do not appreciate how easy fast and tasty fish can be.
Fish is without a doubt incredibly good for you also but lets forget about that side of things for a minute. lets purely see fish as a lazy mans dinner, lets try and convert you all into forgetting the healthy side for a moment and purely do it as an easy dinner. it took 20 minutes in all to make this dinner and that was including all the prep. it would take me more than 20 minutes to select what take away i wanted to eat on an average night and it would then take me time to ring them and wait for it. i would then spend about €10 on my one meal. Where as if you buy fish all the tasty ingredients and all it will be ready in 20 minutes tops, will taste amazing and will cost you a fraction of the price.

Seriously easy to make. chop up some veg stuff it in the fish put the fish in tinfoil in the oven and take it out plate it up and its done. I often have people come into the shop and ask me how do i cook the fish.and being honest not so long ago i would have had no idea myself of how easy fish is to cook.

I had a fear of fish, when i was a child i choked on a fish bone and swore i would never again eat fish. this seems to be a common issue many people have with fish. others just hate the smell or the idea of fish for whatever reason. Had i not by pure luck started to work in a fishmongers i doubt i would ever have gotten over my aversion to fish. But like all the jobs i have ever done i take it very seriously so every week i try a new fish, try a new flavor with it. and every single week i am surprised by how easy quick and tasty the fish is.So i have decided to try share simple ways to make fish to help anyone who like me was not always brave about fish.

If you have a fear of bones? a fishmonger will make sure all the bones have been removed for you. so you need not worry. there are also many fish that do not actually have any bones once filleted.


this week we tried sea bream. it was both our first time having it. my husband is not quiet as brave as me fish wise so i got his filleted. (he did not want his food looking at him, so head on was not an option) sea bream was on special offer in billy burkes €5 per fish so we spent €10 on fish. we then went to local veg grocer and purchased sweet potatoe,and orange, ginger,garlic and scallions all for under €2. so basically €12 for a meal for two fit for a king and queen.

i cut up the scallions put them in a bowl squeezed half an orange on top grated one garlic clove and half a ginger on top. cut the other half of the  orange into segments stuffed the fish with along with the scallion mix.  put the fillets in the same way as the whole fish but only put it in for 15 minutes instead of the full 20 for the full fish parceled up in aluminium foil

the sweet potatoes i put in earlier. all i did with that was wash it cut it into segments put seasalt paprika and oil on it and pop it in the oven shaking it every so often.

you really could not look for easier better value or cheaper.Please try it and let me know how you get on.

chop your spring onion

 cut up your orange

 add your garlic and ginger and orange juice

 stuff your fish

 do the same with fillets if you are not brave enough for a whole fish but add butter on top of the fillets and leave it in less time. so as to not overcook

 pick an exceptional fishmonger and insure quality and good prices :D

The last supper class 10 at the hook and ladder with Michael quinn

This was to be the last class of our 10 week course I spent most of the day sad about it but once I got there I was very excited. Not to be leaving such a great learning environment but to be learning more sumptuous recipes. We did a crab and apple salad to start, followed by turbot in an orange and beurre blank sauce , accompanied by baby jem lettuce that was poached in white wine. Absolutely divine!this class was the perfect way for us all to use our new gained skills and sit down and enjoy the delicious food with a wonderful glass of white wine gifted to us by the Hook and Ladder. Everything worked together perfectly and we got to use our new sauce skills to make the mayo for the dressing of the crab and also so that we could have the perfect beurre blanc for the turbot. Turbot is now on my list of favorite fishes. Really meaty really delicious.

This week the easiest to explain is the crab and apple salad.

for this you will need:

crab meat
scallions
sweet apple diced very finely
cooked beetroot
orange
mayonnaise (home made is preferable)
corriander

 mix it all together and serve is pretty much all you have to do so it is very simple and quick and tasty.

I often make a smoked salmon and crab salad I use avocado and cherry tomatoes instead of apple and it is very tasty. Having fun with food and trying new things is what its all about so remember, don't let an unhealthy lack of imagination stop you from trying new foods. Be brave and daring when it comes to foods!

I have to say I am sad to say goodbye to these amazing classes, but
I am delighted with my new skills. And I am enjoying cooking very much so looking forward to entertaining more. truely I cannot recommend these classes enough they are amazing. I really did expect Michael Quinn to be a chef like i had seen on tv. all shouty and demanding! but instead he is patient and fair and so good at explaining things,I feel honoured to have learned all that I know, thanks to him.

on to my top 5 fish list.