Rasberry and vanila roses a fruity treat
There are some shop-bought desserts you can get away with passing off as your own, and some that might be a bit of a stretch. Falling firmly in that latter category are these stunning raspberry and vanilla roses from M&S that are made using spherification – the culinary technique pioneered by ElBulli, where in its most recognised form it turned liquid olive oil into glossy spheres that popped in the mouth.
The same process applies in this dessert created for M&S by product developer James Campbell, who was previously head pastry chef at the Mandarin Oriental hotel in London. A raspberry sphere sits atop an all-butter sponge that’s covered in vanilla mousse and when pierced it releases a fruity sauce. They’re in M&S now as part of a summer desserts range (€6.39 for two).
Daisy Cottage Farm fare a cut above
Daisy Cottage Farm, near Kiltegan in Co Wicklow, is a smallholding run by Lorraine Aspill and Larry Cole, where they keep Jersey cows, chickens, ducks, geese, Zwarble sheep and pigs.
The couple also run a bakery and sell their breads, cakes, buns and biscuits at markets and food festivals all over Ireland.
Their Ploughman’s Loaf with their own free range bacon, Cheddar cheese and wholegrain mustard is a complete lunch in a slice, and this year Lorraine has been developing a gluten-free range that includes a cheese and scallion loaf and coffee and walnut cake with Coole Swan cream liqueur. Now they’ve opened An Siopa Feirme, a farm shop where you can stock up on baked goods, homemade Jersey butter and free range eggs, and enjoy a coffee and scone while you shop. The shop is open on Fridays only, 10am-6pm and you’ll find directions to the farm on Daisy Cottage Farm’s facebook page.
Wild Atlantic Way seafood trail
Smoked salmon for breakfast, chowder for lunch, oysters in the afternoon, and a banquet of the bounty of the sea for dinner; it's all available on Ireland's Wild Atlantic Way, and now there's a handy map and guide to follow so you don't miss any of the gems along the way.
Bord Iascaigh Mhara and Fáilte Ireland have launched the Wild Atlantic Way Seafood Trail. There are 28 restaurants that specialise in fish and seven seafood producers, from Achill to Kinvara, on the trail. It's a brilliant resource for tourists, but BIM hopes to get the locals eating more fish too. Irish people currently only consume 21kg of seafood per annum, in comparison to 34kg in France and 70kg in Japan.
The Seafood Trail map and guide are at wildatlanticway.com and bim.ie.
Sea salt with a twist
I keep a canister of Herbamare fresh herb sea salt by my hob, to cut down on the amount of salt I use in cooking. The sea salt is cut with 12 organically grown herbs and vegetables, including kelp, so you get a more complex seasoning. I've just discovered a spicy addition to the range that has chilli powder and horseradish in the mix; perfect on crushed avocado. Herbamare, made in France, is available in health food shops from €3.85 for a 125g tub.
