Super summer salads

capreseby Sharon Murphy

 

 

Caprese Salad, otherwise known as Tomato, Mozzarella and Basil

 

This salad has become a staple on the Irish bbq spread. It’s tasty, attractive and so easy to make. But you can make a complete ham of it by using cheap and nasty ingredients.

So take my word for it, use only the best. [Read more...]

Christian’s bites – A taste of America

Buffalo Chicken Wings

Buffalo Chicken Wings

Americans love to eat, So do I, but what is it what makes their food so tasty ?

First I need to clarify that I don’t like to use the word American, for me there is not such a thing than a American, other than the native Americans.
All the people I met on my week in the US, are people with European, South American, or Australian background and family history. The Taxi driver was Pakistani, the bartender Swiss, the barmaid Irish, etc, etc.
[Read more...]

Fashion for summer

by Rebecca Milner

 

Picture 1

 

Crops and Colours….two words that summarize 2013 summer trends. Yup, crop tops are easier said than done so switch the shpuds for a salad if you attempt to wear one! Neon colours are hitting shops everywhere, they’re unavoidable. So if you can’t beat them…. Pennys are doing a neon blazer that’s a twin to last year’s Zara 2012 collection!!

 

 

 

 

 

 

 

 

 

 

[Read more...]

West Cork Sea Salt adds bite to Keogh’s crisps

Luke Neenan (5) and Ollie Neenan (3) help launch the Irish Atlantic Sea Salt crisps, from Keogh’s. Pic: Niall Duffy

Luke Neenan (5) and Ollie Neenan (3) help launch the Irish Atlantic Sea Salt crisps, from Keogh’s. Pic: Niall Duffy

TOM and Ross Keogh, of Keogh’s Farm, was joined by latest flavour collaborators Aileen and Michael O’Neill of O’Neill’s Irish Atlantic Sea Salt on the stunning Beara Peninsula recently for the launch of the newest flavour in the Keogh’s range of hand-cooked potato crisps, Keogh’s Irish Atlantic Sea Salt.

 

With a helping hand from two little Cork fishermen, Luke Neenan (5) and Ollie Neenan (3) they celebrated this lightly salted flavour with ‘just a pinch of salt’ and the unique and exciting partnership of two Irish producers to create the perfectly seasoned summer snack.

[Read more...]

Anyone for sherry?

Manning's Emporium

Manning’s Emporium

by Brian Moore

 

WHEN was the last time you had a really nice glass of sherry?

 

Do you know your Fino from your Oloroso, or indeed your Manzanilla?

[Read more...]

Big turnout for Kenmare Bay wedding fair

kenmare bay00109THE Kenmare Bay Hotel & Resort held there annual wedding fair and fashion show recently in association with Radio Kerry and Lockdown Model Agency.

 

As well as having Billy Donnegan and the Radio Kerry crew there on the day, there was also a host of local suppliers lending their expertise and a bridal fashion show, showcasing all the latest trends.

[Read more...]

Castle Hotel in Macroom wins prestigious award

The Castle Hotel, Macroom.

The Castle Hotel, Macroom.

by Stephen Johnson

 

THE Irish Restaurant Association has named the Castle Hotel in Macroom one of the top restaurants in Munster for 2013.

[Read more...]

Bord Bia cookery demonstration for Ballinadee National School

Sheila Kelly of Bord Bia giving a Cookery Demonstration and Talk at a fundraising event for Ballinadee National SchoolSheila Kelly of Bord Bia giving a cookery demonstration and talk at a fundraising event for Ballinadee National School in The Munster Arms Hotel, Bandon.

 

Pictured with Sheila are Thomas Teape and Geraldine Corcoran from the Ballinadee National School Parents Association with Ken Daly from Lordans Butchers, Ballinspittle.

Pic: John Allen

A Taste of Ger Mehigan at Grainne’s, Timoleague

Grainne's, Timoleague.

Grainne’s, Timoleague.

Grace will be joined by Ger Mehigan, a chef of 23 years who will be taking over the catering side of Grainnes’s Bar/Restaurant Timoleague from Monday 15th April 2013.

 

A talented head chef having spent the last ten years at Bandon Golf Club, Ger is now looking forward to this new venture and the re-opening of Grainne’s Restaurant in Timoleague.

[Read more...]

Pan-roasted Free range pork rack with roasted hazelnut and apricot salsa on a bed of celeriac gratan

rack-of-lamb

 

 

 

 

 

 

 

 

 

 

 

 

 

 

Ingredients

[Read more...]



-This project is supported by the West Cork Development Partnership under the Rural Development Programme 2007-2013 -