The End of a Series and a Trilogy
Although I am not usually very well organised, with ideas floating around my head for weeks not making it out into the real world, somehow I was able to confirm dates, commit people and create events online for a series of beautiful dinners which we ran in Ursa Minor from March until now. We already had a few fun collaboration dinners, first with our marvellously talented buds from Lir Rebekah and Stevie then with the imitable force and wonder woman Karen from the Happy Tummy Co. and lastly with baker extraordinaire Anna Higham, soon to open Quince Bakery in London. I wanted to invite more folk down to the bakery to cook some food for our beaut community and beyond.
For anyone who knows me, you’ll know that these events are first and foremost about the craic and I’ve spoken about it before. Bringing people to our town, to experience our amazing landscape, our community and the total dazzle gem that is the North Coast. I relish the itinerary making, the pint drinking, the last-minute foraging and the often wildly frantic kitchen chaos. This desire to promote the area comes from my fierce loyalty to it; I love it, I love the dramatic cliffs and the gentle glens, I love the blue hills and the-every-colour-of-blue Atlantic, my heart is here.
This series of dinners most recently included ‘Soil to Soul’; with chats from our amazing local suppliers Rhee River and Broughgammon who are dedicated, determined, forward thinking growers/farmers and the super brill Maria Mooney, kinesiologist, who explained in more detail for us the connection of good food to good mood. A dinner with Beth O’Brien which was total joy; fun and no hassle even when things went a little wobbly! With Tara Gartlan, an inspirational and brave woman, a hugely talented chef making chocolate to make you stop in your tracks. The last with good friends from Belfast; Rachel from Boundary Brewing cooking up a beer-themed extravaganza, Lorna from Tacacucina serving gorgeous spring food and super-duper-uber talented Mike from Mikes Fancy Cheese AKA Young Buck creator and industry shaker upper showcasing beautiful Irish cheese, obviously! Although this series is over, it’s not the end!
A Little Solidarity goes a Long Long Way
My older brother is a musician and in the early days of gigging he often found it challenging to find support among peers, people were cagey and protective over contacts and promoters. In order to help make a scene blossom Rory and others at the time did the opposite; freely helping other artists, supporting and advising them how they could. What resulted was a thriving, exciting and diverse scene, inclusive of everyone. An enthusiasm for good music, a culture of encouragement with no agenda or selfishness (culminating in the legendary ‘A Little Solidarity’ in Belfast.)
This attitude made me feel proud and changed my perspective on home and the power of camaraderie, I think it should be the same with our food scene here. We have so many amazing people, places and producers in the industry but there is a nervousness too, pride or fear standing in the way of support. I found it so difficult to find a way through that and I still do; my hackles up when I spot something that doesn’t sit well with me. It’s not about one of us, it’s about all of us doing something we can all be proud of; comfortable to shout about all the great places and I’m here for anyone who wants to learn, hang out, chat, always open and honest. I am totally behind anyone with a passion for food; more so if their principles and practices are contemporary and exciting. Let’s all be a bit more supportive of one another, there’s room for everyone.
Three is the magic number
Rhubarb, strawberry and Elderflower. If that is written on a menu then order it; it’s a fleeting little threesome! Whilst the Irish Rhubarb will go on for another couple of months, many of us are impatiently waiting for the fruit to start. The Irish berries are not yet at their peak; most will still not have seen enough sun to bring out that beautiful sweetness but nonetheless there are ways to use them to. The elderflower is most definitely ready, get out now and pick, this is the week, especially if you’re up here as it’s to be dry and sunny, perfect conditions.
These recipes are based around you having made an Elderflower cordial-there are loads of recipes for this online and it’s very simple to make.
A Breakfast Salad
In New Zealand I worked in a magnificent café called Bambina; one of the most popular dishes was the breakfast salad comprising of fruit and leaves (and avocado of course), a delicious little plate of food. These early summer mornings when the sun is bright and warm it’s perfect to pick a few leaves and flowers. Add the not quite fully sweet strawbs and extra fresh garden herbs, a little pickled rhubarb would work well here too.
Ingredients
Handful rocket leaves
Handful of petals, I used rosa rugosa and calendula
Fennel, mint and marjoram
Toasted sunflower and pumpkin seeds
Feta
Method
Basically arrange all the above on a plate to look pretty or bung it all in a bowl if you’re not feeling fancy!
Dressing-2 tablespoon olive oil, tsp elderflower cordial, tsp lemon juice, salt and pepper. Mix together and drizzle over as much as you need.
The Trilogy Cake
Beautiful light sponge, jammy fruit and crumble. Literally nothing else needed to lure you into the kitchen to make this right?
Ingredients
400g of fruit- I pretty much had half and half strawberry to rhubarb.
Chop into smallish pieces, put in a bowl and pour over 2 tablespoons elderflower cordial. Leave to macerate while you make the cake.
200g butter
200g caster sugar
3 eggs, whisked
200g plain white flour- I use stoneground organic white from Oak Forest Mills
7g baking powder
Zest of a lemon
60ml whole milk
Method
Preheat oven to 170 degrees fan.Grease and line an 8 inch cake tin.
In the bowl of a freestanding mixer with paddle attachment or with handheld electric whisk Cream the butter and sugar until pale and light, add the eggs slowly incrementally and make sure its thoroughly mixed before adding more. Scrape the sides of the bowl to make sure it’s all well incorporated. Add the flour, baking powder and zest, mix briefly then add the milk and mix briefly again. Scrape mixture into cake tin and smooth over. Bake for 40 minutes.
Meanwhile make your crumble; using the bowl from the cake mix (save on washing up!) put 75g butter and 100g flour, mix until it starts to look breadcrumby then add 45g demerara sugar and mix briefly.
After 40 minutes take the cake out, spoon on the fruit using a slotted spoon, avoiding adding the syrup to the cake but set it aside. Top with the crumble and put it back in the oven and bake for another 20 minutes. Leave to cook on a wire rack then serve with the syrup and cream, yoghurt or custard.
Any leftover syrup MUST be used in a delicious G&T with mint sprig and lots of ice after a hard day’s work in the garden/at work/with kids, or just because.
