Here it is! Inspired by our little trip to help out in Galway! Robin legged it to Cork and found so,e super tasty pine shoots, we've great fresh garlic and amazing mushrooms from Ballyhoura Mushrooms
rhubarb
Supper! Wednesday July 24th /
Next supper! Few spots gone already... as usual just email to book in!
A Supper - Friday June 14th /
Finally a menu appears on our blog, I find it some what difficult to think up menus when our meals get booked out beforehand. So i'm glad to have an opportunity to whet some people's appetite. Here it is.....
...our first menu of summer! It's going to be a relaxed night with cool foods! At the moment there's 10 of 14 spaces up for grabs! I'll still be hobbling but that won't stop me! Usual rules apply let me know you are coming through whatever means you feel like. The come, eat and enjoy yourself.
P/s yes I see my spelling mistake. But it's an image and that's not going to change :D
A Supper for Friday 22nd March /
Here it is! Friday's menu! All the best of spring! It shall be fun and filling. You know the deal, so come along and enjoy yourself.
Rhubarb & Ginger Jam /
So this was the rest of my productive day yesterday. I also count being productive as posting one blog post. >_> Maybe others are more productive. I have about 700g of rhubarb left over from a salad I made for the last supper. It was going on the soft side so it was decided it'd be a jam.
What you'll need:
- 700g rhubarb, washed, chopped into 2cm pieces
- 700g jam sugar
- 80 stem/crystalized ginger, chopped
- juice of 1 lime
Wash and chop the rhubarb. Place in a large bowl with lime juice and chopped ginger. Cover in jam sugar. You need jam sugar for this recipe because rhubarb has little to no pectin. Coat all the rhubarb with the sugar, cover. Leave for 2 hours, during that time pop back every now and then and give it a shake.
Once the 2 hours is up scoop all rhubarb mix and put it into a heavy based pot and stir till the sugar dissolves. Once the sugar has dissolved bring the mixture up to a boil. At this point the rhubarb will start to break down. The mixture will darken. If you have a sugar thermometer keep and eye out for when the mixture hits 'jam'. If not there's an easy test:
Place a saucer in the freezer at the beginning of the cooking down process, when the jam has been boiling for a while take half a teaspoon of the mixture out and place on the saucer. Give it 30 seconds and you'll see if it jams. If not keep heating.....actually put 2 saucers in the freezer.
Once it has gotten to the point of jam pour the mixture carefully into sterilised jars. Label. Let it cool. Then eat the next morning with the granola you also made while being productive!