Homespun – the tweed of Dongeal

Download pdf of Homespun – Donegal Tweed

Sha Wellness in Galway Now

Wild garlic, nettle and barley soup

[Serves 4–6]

This uplifting soup demands a meander in your local parklands
or wooded area, where you’ll find the slender garlic spears offering
up its persistent scent to the breeze. The season can run from late
spring to early summer, and wild garlic tends to be rampant wherever
it grows. The white flower is easily recognised, though some
aficionados prefer the milder flavour pre-blossom. Always forage
sustainably.

INGREDIENTS
3–4 tablespoons olive oil
1 medium onion, diced
250g wild garlic, washed
250g young nettles, washed (be sure to wear gloves!)
250g pearl barley, washed
2 large floury potatoes, peeled and diced
1 litre vegetable stock
Salt and pepper

INSTRUCTIONS
Heat the olive oil in a large heavy-based pot over a medium heat. Add
the onion, reduce the heat and gently sweat to draw out the moisture
and sweetness.

Once the onion has turned opaque, you can add all the other
ingredients and simmer until barley is soft and potatoes are cooked,
about 15–20 minutes.

Allow to cool a little before blending with a stick blender and season
well to taste. If you prefer, you could leave this as a chunky soup,
or just blitz it a little to thicken the broth but to hold some of the
texture.

If you picked the wild garlic while in blossom, their pretty white
flower would make an attractive garnish scattered over the top.

HOME-TRUTHS…
Always use gloves when picking nettles, and choose the young tender
tips. It’s worth picking slightly away from pathways or roadsides, and
avoiding the lower leaves which may have caught the scented spray of a
passing dog or cat!

Ruby Wallis

 Photographs at Ard Bia

Art is fashionable, fashions in art come and go, the fashion world and the art world are clearly entwined at the moment, but it is only occasionally that fashion becomes the subject of art. In these photographs by Ruby Wallis the two worlds are playing happily together. Arising out of a publicity shoot for Triona Lillis’s “Props and Vintage “ specialist movie properties company, the pictures feature the exceedingly glamorous staff of Ard Bia and the photogenic location of Nimmo’s pier and the resaurant.

Ever since Cindy Sherman dressed herself up as a’B’ movie actor deliberatetly constructed photographs have raised interesting questions about the interpretation of pictorial identity. Here fictional scenes suggest  moments from movies not yet made: the Italian artist Marinetti about to embark on the crazy car chase that ended up in a ditch and from which the Futurist manifesto emerged in 1909, scenes deleted from Antonioni’s 1966 film ‘Blow Up’ where the photographer is the protagonist for the sexual revolution, a Tango dancer about to meet her lover somewhere in 1950’s Argentina before the Junta.

Fictions tell stories but these beautiful photographs also reveal their true subject, a group of contemporary people at ease with each other and at play in the world.

What else are we here for?

CJW
Déardaoin 22 Nollaig 2011

Ruby Wallis is a practice-based PhD researcher with National College of Art & Design, Dublin (NCAD) and GradCAM. She has completed a M.A. in Documentary Photography at The University of Newport, Wales, holds a Degree in Painting at GMIT and has been exhibiting internationally since 2003.

Not Just About The Food…

There are so many amazing places to eat in Ireland and the food is just getting better and better. This is a list of my favourite places to eat, a personal choice based on how I like to eat, which is generally café-style and light. There are so many passionate and committed people producing not just stunning food, but exceptional spaces. This article is about spaces, people and food. Places where you are stimulated and excited on every level. All of these places are owner-run, and you literally see the owner running them. In a generic society, this is what makes them so special. So, in no particular order,here are the places I get so excited to visit.

Cafe Rua/ Rua Deli in Castlebar is not worth a detour, it’s worth a tour. I usually am in a panic of excitement by the time I get to Headford at the thought of their rhubarb pie. I could write a whole article on these amazing people – Aran and Colleen McMahon and the instigator of it all, their mother Ann McMahon. They tick every single box and consistently win all the awards for service, food and produce. The one I go to most is Rua Deli which has a deli downstairs and a café upstairs. This is a busy space serving from early morning till 6pm. All breads and cakes, and just about everything else are produced in-house…and boy does it look good. Stunning plates of locally-sourced produce served by attentive and informed staff.

Jessica Murphy has finally opened her own place, Kai on Sea Road in Galway, with her wonderful husband Dave. This is an adorable pitch perfect interior space with a cosy fire and Jess’s own quirky collection of art and a blackboard with daily specials, which is a work of art in itself. Open for breakfast, lunch and dinner with everything from the morning scone to a Castlemine meat platter and pumpkin soup to polenta with courgette flowers to frozen manuka honey ice cream. It is wonderful to have a place like this in Galway that satisfies us all at any hour of the day or night.

Ballynahinch Castle in Connemara is a thing of legends. Walking through its doors to the smell of the turf fire and the welcoming ‘hello’ from the almost family-like members of staff, this really feels like coming home. Then like being at home, the scones and tea arrive with whipped cream. Or you can have a relaxed bite of food in the bar- venison stew, seafood platter, some homemadesoup and a glass of Guinness too. If you’re lucky enough to stay, then you can have the breakfast of kings with a view of the river that will have you sitting in silence long
after you’ve finished eating. This place is consistently good under the watchful eye of the entertaining manager / man of the manor Patrick O’Flaherty and his warm,friendly staff. There is no sense of hotel chain here, just a pure sense of belonging.

Visiting Farmgate at the Cork English Market is like going back in time. The restaurant is situated on the balcony overlooking the market, which itself has such a draw with its bustling food stalls and amazing produce sold by charming producers. The Farmgate is all elegant old to accompany classics like corned beef and spring cabbage, lamb liver with bacon and tripe and onions finished off with the likes of apple and berry crumble with custard. Service is familiar and they always seem to remember you, even if it’s been a year. They have recently won the ‘Just Ask’ restaurant of the year and no place could more perfectly deserve that wonderful award.

Ballymaloe Cafe, Shanagarry, Co Cork is on the grounds of the iconic Ballymaloe House and if you have never been to any of these outstanding places, then you need to go. This whole world of through her children and grandchildren. I love eating at the main house and have had the pleasure many times, but it is the simplicity of the café that I love most. Dishes of game terrine with pheasant chutneys, hot alpine sandwiches peppered salamis and onion confiture or Henderson’s smoked mackerel plate…and then there are the cakes and the warm spiced apple drink. This little café is always packed; it’s a place I think about often and wish I could visit every day.

O’ Brien’s Chop House, Lismore, Co Waterford, run by Justin and Jenny Green, has a huge focus on meat. Housed in an old pub in the sleepy town of Lismore, this is the ultimate place for Sunday lunch; I’d even drive from Galway for it! It’s great every other minute of the day or night, but I’d like to single out the Sunday experience there. Ireland needs more great places for Sunday roasts and roasts done well. In O’ Brien’s, you get Englishtown free range chicken liver pate, Hereford beef 28 days aged with Yorkshire pudding and gravy or traditional fish pie. It’s all done so well here in a Farrow and Ball elegance of colour and style. Unique, international and yet intrinsically Irish in a James Fennel-inspired picture of Irishness.

I get asked so, so many times where to eat in Dublin and I just keep saying Pepper Pot Café, Powerscourt Town House, Dublin. There are some great places to eat in Dublin such as La Maison and Dillinger’s, but I just keep going back to the Pepper Pot. The place is run by two wonderful women, Marion and Dervela, who have worked so hard to get this great little spot up and running and thriving. All fabric flags, flowers, aprons, vintage teacups and oilcloth tablecloths, this is an effortless place which makes you feel at home. The food is stand-alone good – balsamic roasted beetroot and orange salad with hazelnuts, egg and land cress sandwich, lemon and poppy seed cake and organic porridge with roasted pears. Marion is always out front with a big smile and a big welcome, while Dervela is controlling what’s rising in the oven. Together, they have created a perfect and much-needed place in the centre of Dublin.

There are so many others places I would love to mention like Dolls Café and the Cake Café in Dublin, which I so admire and Café Paradiso in Cork and Good Things Café down south. There are so many committed and inspiring people doing great things for our food culture; I love the thought of getting in the car and driving to any one of these places in the knowledge that I will be enveloped by the place and warmed by the food and the welcome.

Aoibheann x

Aoibheanns Christmas bread and butter pudding

[Serves 4–6]

INGREDIENTS

4 old croissants (fresh is fine too)
50g butter
1 large bar dark chocolate, 70% cocoa (we love Green & Blacks)
300ml cream
4 tablespoons brown demerara sugar
3 eggs, beaten
1 vanilla pod, seeds scraped
30ml (one shot) brandy

INSTRUCTIONS

Preheat oven to 200ºC/400ºF/gas mark 6. Generously butter a 900g loaf tin, or alternatively
use individual ramekins.

Shave the chocolate with a small sharp knife or vegetable peeler (if this is tricky you could
finely chop with a big cook’s knife or just break up into small pieces). Tear up the croissants
and scatter in the tin or ramekins, layering the chocolate and croissants.

Scrape the seeds from the vanilla pod. In a saucepan combine the cream with the sugar,
vanilla seeds and pod, eggs and brandy and mix well. Bring to the boil, simmer for two or
three minutes and remove the vanilla pod.

Pour over the croissants and chocolate and bake in preheated oven for 20 minutes. Serve with
fresh cream.

Shop Local

A lovely article in the Galway Advertiser about the importance of shopping local which includes piece from our very own Amelia…

SHOP LOCAL 
Maggie Murphy– McCambridges, Shop Street 
I began working at the coffee bar when it was launched two and a half years ago, which has since become a hub for local residents and business employees.
My customers are an integral and  valued part of its continuing success.  I’ve built up
a rapport with people because I see them every day, which is the reason why
shopping locally is so important to me, particularly at Christmas.
I make a point of taking my business to them in their workplace to return the
support that they provide to me during the year.
We look to our neighbours to support us through the tough times and to me
shopping locally represents the sense of community that we share here in the city
centre.

Regina Cooke – Regis, Lower Abbeygate Street 
By shopping at Regis you are supporting Irish designers, and creating local
employment.When you come to the shop you are not just spending money locally but your
money then goes on to creating further employment with these designers, and
supporting other connected businesses. Regis has been open for 18 years now thanks to the 
commitment of the public to shop local.
Shopping local is all about allowing customers to benefit from the personal
touch, and good service. In my job I have built a great rapport and lasting
relationships with customers, which is important to me, and is why shopping local is so important.

Sinead Coughlan – Public Romance
The way I look at shopping local is it being a win win situation for the shops and
the community as a whole. If people shop in Public Romance they are also supporting
local designers. It’s a cycle that creates a multiple effect in the community, every
euro spent locally is redistributed throughout the local economy and inevitably comes full circle.
I have a strong relationship with my customers, and as a result I can tailor the
stock to their needs, and even offer free alterations.
Customers benefit as much as business owners by shopping local in the service
they get. I am from Galway, I buy local and sell local products. All the money spent in my
shop goes straight back into the local economy

Amelia Colleran, Ard Bia, Nimmos, Spanish Arch
Having grown up in a family run business I know all about the
importance of shopping local. My mother would always buy her messages at Billy O’Connors 
in Salthill, and Mc Cambridges. She would buy bread from Griffins, fruit and vegetables
from the Saturday Market, clothes from Anthony Ryans, and shoes from Flannagans, all of which are
still around today. My family’s butcher shop is celebrating three generations and 75 years of
business having survived every economic down turn by providing excellent customer service, superior product, buying Irish, and giving back to
the community through local charities and events.

I’d like to think these are some of the values and importance of
shopping local that I bring to the customers of Ard Bia.
Ard Bia is all about supporting the community whether it be through
local artists, buying Irish products or having all local suppliers.
Working so closely with our customers is what makes my job fun and
supporting their business is only natural.

Fiona Ward, L’Occitane, Eglinton Street, Galway
I think shopping local in Galway is important, particularly around Christmas
time. It creates extra jobs and helps the local economy.
Galway as a destination is lovely as its quite compact, which makes things easier
for shoppers. Shopping in L’Occitane offers the customer far better service than buying online.
We are fully trained so you get expertise and personal interaction.
Specialising in fragrances I think it is important for customers to sample the products.
I always find Galway to be a great location with an enjoyable atmosphere, which
also creates a sense of community, without people shopping local we would not
have that special atmosphere.