Ballyvolane House was a feature for our very first issue of FEAST: A Dinner Journal and continues to be one of my favourites. Justin and Jenny Green were proud to show us their beautiful family home which has become a popular destination for tourists, in the south of Ireland. The most exciting thing that caught my attention when we visited them last year was the strong focus on food, which both Justin and Jenny are passionate about. Foraged cocktails, walled vegetable gardens and a small drove of rare breed pigs are all just part of the experience. Have a read of the piece below which appeared in the Spring 2013 issue of FEAST: A Dinner Journal and keep an eye out for our Wild Atlantic Way issue which went to print yesterday and should be appearing on shelves next week.
The first view of Ballyvolane House by the weary traveller is a welcome one, framed as it is by shimmering trees, green lawns and languishing mauve wisteria. It is a grand house, a Georgian county retreat, but not overwhelming and the simple façade feels homely and welcoming. No surprise really considering the welcome you’ll get from Justin and Jenny Green, this unique and peaceful spot is their place of work and their home so there’s a great family run atmosphere here. Guests all sit around the family dinner table for breakfast and dinner. Attention to detail is everything from the deep, cloud-like beds to the impeccably sourced food, it is a place set apart.Continue reading >>
This is a great meal to throw together in just minutes and it’s really filling. You can pick up sun-blushed tomatoes in the supermarket. They are a much brighter colour than sun-dried tomatoes and a little less intense in flavour. Alternatively roast some halved cherry tomatoes with a little olive oil with sea salt and black pepper at about 200oC for about 40 minutes.
300g (11oz) tagliatelle
2 tbsp olive oil
2 handfuls of peas, fresh or frozen
2 garlic cloves, peeled and finely chopped
200g (7oz) low fat crème fraîche
A good handful of fresh dill, chopped
75g (3oz) sun-blushed tomatoes, roughly chopped
Sea salt and freshly ground black pepper
200g (7oz) sliced smoked salmon, cut into strips
Juice of 1/2 lemon, to serve
Cook the pasta in a large saucepan according to the instructions on the packet.
In the last few minutes of the pasta cooking time, drop in the peas, then drain.
Heat the oil in a large frying pan over a medium heat, add the garlic and fry gently for 1 minute.
Add the crème fraîche and heat through then add the dill, tomatoes and a good pinch of salt and black pepper and stir through.
Finally add the salmon strips and hot tagliatelle and toss everything together until coated.
Serve each portion with a generous squeeze of lemon juice.Continue reading >>
Nigiri is probably one of the simplest forms of sushi to make, yet I think it is the most elegant looking. You can make a wide range of nigiri using different vegetable and seafood toppings.
1 darne fresh salmon, cut into fine slices
fresh sushi-grade tuna steak, cut into fine slices
Take a small amount of cooked sushi rice and, using a damp hand, mould the rice into an ovalshaped ball.
Dot a small drop of wasabi on top.
Place a slice of fresh salmon on top and smooth it on to the rice.
Serve with pickled ginger and soy sauce.Continue reading >>
Salmon is an extremely healthy ingredient to cook with. It’s low in calories, has immune system boosting properties and contains omega-3 essential fatty acids which the body does not naturally produce. If you have any leftovers, this tasty sauce can also be used tossed through a crunchy Asian salad.Continue reading >>