kai - galway

Galway has a few must go places if you like your grub, Kai being one of them. The queues for brunch can trail out the door so I was delighted to get a seat as soon as I walked in one Sunday morning. I was rather fragile after a boat party the previous night so I badly needed some flavoursome goodness to revive and restore. Owners Jessica & David Murphy are usually buzzing about keeping their cool amidst the frantic energy of a full house. 

We had the turkish eggs which were really good, just the kale underneath- I would have preferred stripped from the stalk. The sweetcorn fritters had the perfect 'have hangover need fried food' thing without being oily and sriracha chilli sauce is always good to blow off the cobwebs! We managed to squeeze in a piece of moist gluten free pistachio & lemon cake with coffee afterwards. Definitely worth a visit as Jessica and David do their best to source local produce that is treated with care in the Kai kitchen. 

the fumbally

The Fumbally has become an institution in Dublin 8 and it's obvious why. If you like to eat tasty simple food in a beautiful space with a relaxed atmosphere then it ticks the boxes. Of course it has the 'hipster' label and that makes some people write it off...maybe because they feel they won't 'fit in' and it's a pity if that's what stops you from going. The food is great and the passion behind what's served both food wise and experience wise doesn't come from any kind of desire to be 'cool' or to create something for the 'hipsters' it comes from a more truthful place. So leave your ego at the door and pull up a chair. 

eggs on brioche, avocado, toms & chilli

pulled pork sandwich w.caper mayo

blackberry schnapps

I love blackberries -picked wild, only available for a few weeks each year, elevating them in my book to the 'very,very, extra special' category of foods. This year there was a pretty good crop all round. I picked in Waterford and Dublin and despite Waterfords reputation as 'the sunny south east' the ones I picked in Dublin were huge! You can freeze them for tarts & pies or as I have now discovered you can sprinkle them with sugar and mix them with vodka to make a schnapps. I also had lots of fun styling and tasting the schnapps for my beautiful, talented, photographer extraordinaire, friend Aga who lead the shoot for this recipe. You can see her amazing work here.

Take

• 500g of fresh blackberries (pick through for small creatures)
• 300g sugar
• 700ml of vodka (cheap is perfectly good)

Do

• sprinkle the sugar over the berries & set aside for 24 hours
• put into a suitable bottle/container and pour over the vodka 
• allow to ruminate for at least 2 months
• serve over ice

photo by Aga Maru 

Blackberry - Picking    By Seamus Heaney

lemon posset with rose & hibiscus

I made these little pots of posset for an event themed on 'hello goodbye'. Possets were traditionally served at weddings, where they contained alcohol and were passed around in one vessel for each of the guests to share. They are still an important part of Orcadian wedding ceremonies. The 'stepping out' of your own family circle and embracing someone else's within the structure of marriage for me was a significant representation of 'hello goodbye' to make it on the menu for this event. 

I served them with a syrup of rose and hibiscus alongside pistachio shortbread biscuits. I used the 'how to make the perfect' recipe for the posset . Take any basic shortbread recipe and add some whizzed up pistachios or nuts of your choosing. 

Summer '14

The year is fast approaching it's end, my blog posts have been very sparse (ahem!.. new years resolution) life sometimes takes over and it did....so here is a small retrospective, a representation of Summer '14. It was a deliciously warm Summer, with many an evening spent on the stoop with neighbours, sipping delicate elderflower cordial & cooling ice & gin filled glasses. Countless conversations & hearty laughs poured over shared food with friends & family -none digested without a smile on my face.

Poppas blueberries

home made tagliatelle, buffalo mozzarella, home grown tomatoes & basil

Poppas courgettes

home grown leaves & broad beans with Gubeen Smokehouse venison salami.

Poppas blackcurrants

a simple skillet of home growns.

Poppas beans

harvest festival of home grown goodies...thanks bro. 

Snakes & Ladders Birthday Supper

** this event is fully booked **
to be added to the mailing list email theopendoorsupperclub@gmail.com

We are delighted to announce our 2nd Birthday and the next instalment of The Open Door Supper Club! We are sliding nicely into Spring and in honour of St. Padraig we shall gather a hungry flock to graze on a scrumptious smorgasbord of Irish produce. Snakes & Ladders Birthday Supper will take place on Friday March 28th. 

I am now taking bookings -the menu will be revealed 1 week before the event. 

How do I Book?

Places are limited and it's first come first served -to reserve your place please email theopendoorsupperclub@gmail.com 

As soon as I am able to confirm your seat you will receive an email.

For those of you new to the experience of a supper club....you may have some questions;

Where does it happen? 

This event will take place at my home in Dublin, (close to the city center) on Friday 28th March @8.00pm finishing up around 11pm. 

Can I bring my own wine/beer/fizzy pop? 

Yes you can- you will receive a welcome drink on arrival, water on tap -please bring your own beverages for the rest of the evening. There is no corkage fee.

 
What will it cost? 

There is a suggested donation of E35.

What should I wear? 

Dress as you would if going out for dinner or whatever the heck you like.

Any house rules?

You will be in a house that is a home -please treat it as you would your own. Do come with an open mind, a sense of humour and a willingness to engage with others in conversation. You are welcome to come alone, in pairs or larger groups.

Cancellation policy-

If you are unable to attend please give me at least 48 hours notice and try get a replacement for your space. If you cancel within 24 hours of the event and are unable to find a replacement for your seat there will be a E15 cancellation fee. Please understand that the food is purchased in advance and we are not a restaurant.

Menu is subject to change -depending on availability of ingredients.

Please alert me, when booking, to any special dietary requirements you may have and within reason I will do my best to cater for you. Veggie option available upon request.

Peas & love,            

Aoife x

theopendoorsupperclub@gmail.com

facebook.com/TheOpenDoorSupperClub

TW @opendoorsuppers