Foraging Wild Garlic

So it's that time of year, signs of Spring are everywhere, actually a bit earlier than usual, due to our mild Winter. The grounds here at Liss Ard are awash with wild garlic, so last weekend, it being St Patrick's, and wild garlic being the appropriate colour, we decided to gather and cook with it.

And gather it we did, far too much to use for the soup I was planning, so we also added it to salads and made some delicious pesto.

The soup was fantastic, vibrant green, with a subtle garlic flavour, we garnished of course with the beautiful petals.

The pesto is great with pasta, potatoes, meat and fish.

So get out there and gather. Try and avoid busy roadsides for foraging, quiet lanes and woods are best, as the leaves are not affected by fumes from passing traffic.

Wild Garlic Pesto

25g wild garlic, washed.

1-2 cloves garlic.

40g freshly grated gabriel cheese

25g pine nuts.

150ml extra virgin rapeseed oil.

salt

Put all the ingredients, except the oil and salt into a food processor. Blend for few seconds, add oil and a little salt. Taste, and correct seasoning. Enjoy!!

Artisan Producer Feature - Thornhill Organics and Bill Hogan and Sean Ferry cheeses

In our continuing series showcasing our local artisan suppliers, we feature Thornhill Organic Salads, cheesemakers Bill Hogan and Sean Ferry, and give you a tasty warm salad recipe.

Thornhill Organics is an organic farm situated just outside Skibbereen. Run by Anthony Boyle and Morgan Hurley, Thornhill offers a great selection of local, organic vegetables. Their salad leaves are available most of the year round, and in the summer, we purchase a wide variety of produce off them, including courgettes, tomatoes, cucumbers. Quality and taste are always fantastic.

A cheese which often features in Liss Ard meals is Gabriel, made on the Mizen Peninsula by Bill Hogan and Sean Ferry, whose cheeses are made during the summer months using the milk supplied by the small herds which graze the rolling hills between Mount Gabriel and the sea.

Gabriel is a hard, granular cheese similar to Parmesan, with a deep, fruity flavour and a mellow after taste.

One of the best ways to combine these products is in a warm salad with bacon or chorizo.

Here is our recipe:

Warm salad of Thornhill Organic leaves and Gabriel cheese

Ingredients

*Packet of Thornhill Organic salad leaves

*55 grams of sliced bacon or chorizo, we use Caherbeg or Gubbeen

*Gabriel cheese

For the dressing:

3 tbsp olive oil (use your best extra-virgin for this)

1 tbsp white wine vinegar

1 tsp wholegrain or dijon mustard

1 tsp honey

1 large garlic clove, peeled and crushed

Salt and freshly ground black pepper

Wash and dry the leaves and then tear them into bite-sized pieces. To make the dressing, place all the ingredients in a jar with a lid and shake to mix. Taste for seasoning. Drizzle sparingly over a selection of your prepared salad ingredients in a bowl and toss to serve. Heat a frying pan over a medium heat, add the bacon or chorizo and fry for 3-4 minutes. Remove from the heat and set aside.

Sprinkle the panfried bacon or chorizo on top of your salad leaves, then garnish with shavings of Gabriel cheese and serve.

Artisan Producer Feature - Skeaghanore Duck

Duck is a popular choice on festive occasions and duck shooting a pursuit enjoyed by enthusiasts throughout the country at this time every year.

The first in a series showcasing our local artisan suppliers features Skeaghanore West Cork Duck.

Eugene and Helena Hickey have been hand rearing duck since 1994 in an idyllic setting overlooking Roaringwater Bay, their family farm in Skeaghanore, Ballydehob, West Cork.

Famous for its fuller flavour and succulent taste, Skeaghanore ducks are hand reared for a longer period and fed an additive free, 100% natural cereal-based diet.

Our Head Chef Cliodhna McCarthy has showcased this local product to our guests on many occasions, with Crispy Breast of Skeaghanore Duck with Blackberry Sauce, proving a particularly popular recipe.

Want to enjoy a taste of Skeaghanore Duck at home, the Liss Ard way?

Here is Cliodhna’s recipe:

Crispy Breast of Skeaghanore Duck with Blackberry Sauce

Main Ingredients

* 2 Skeaghanore Duck Breasts

* Salt and freshly ground pepper

Sauce Ingredients

* 100g/3 1/2 oz Blackberries

* 1 tbsp Red Wine Vinegar

* 50ml/2fl oz Red Wine

* 1 tbsp Brown Sugar

Preheat oven to 200C/400F/Gas 6. Heat an oven-proof griddle pan over a medium heat. Season the duck breast on both sides with salt and freshly ground black pepper, then place skin side down onto the hot griddle pan to cook for 4-5 minutes. Turn the breast over and transfer to the oven to roast for 8-10 minutes, or until completely cooked through.

To make the sauce, place all the ingredients into a frying pan and bring to simmer. Simmer for 5-6 minutes to reduce and thicken.

Serve with roast potatoes or root vegetables.

For more information on Skeaghanore Duck visit www.skeaghanoreduck.ie

Posted by Karen Aguilera-Gibson

Christmas Party Nights At Liss Ard Country House

Each evening starts with a complimentary glass of mulled wine served in front of a roaring fire.

The ideal place for a group of friends to mark the Season – small and large groups (up to 50).

Dates in December:

Fri 9th, Sat 17th, Tues 20th

€39 per person

Starts 7.30pm.

More at www.lissardestate.com

Bookings and Inquiries

Tel: 028 40 000

Posted by Karen Aguilera-Gibson

Christmas Cookery Club

Put the fun back into Christmas, remove the stress and turn it back into a pleasurable experience. Learn lots of new recipes and discover again some the old favourites!

Over 5 nights in November and December 2011, choose one class or book all five.

Week 1: Planning for Christmas. Christmas pudding and Cake. Gluten free options.

Week 2: Pastry and divine mincemeat. Mulled wine, mulled apple juice, Sloe Gin. Xmas Menus and Shopping.

Week 3: Edible Gifts, chutneys, preserves, fudge, shortbread.

Week 4: Stocks, gravy, stuffing, sauces, soups & starter ideas.

Week 5: Desserts – Trifle, Yule Log, Cranberry Cake. Review of D-Day.

Five nights €60. Individual nights €15 each

Includes complimentary mulled wine and fun! New recipes featured each week.

Dates: November 16^th, 23^rd & 30^th December 7^th & 14^th

Starts 7.30pm. More at www.lissardestate.com

Tel: 028 40 000

Posted by Karen Aguilera-Gibson

Christmas or New Year Special Offers

3 nights in a Superior Suite, Celebratory Dinner and, Choose either Champagne or Massage

Mulled Wine, Estate walks and Log Fires

€520 per couple

Includes full use of Estate Facilities

Other rooms, deals and offers available

Enjoy 200 acres of Garden, Lakes and Waterfalls

Liss Ard Estate

Skibbereen, County Cork, Republic of Ireland

T: +353 28 40 000

Trip Advisor: Liss Ard Country House

www.lissardestate.com

Posted by Karen Aguilera-Gibson

From Our Gardens to Your Table

Liss Ard Estate has partnered with University College Cork (UCC) and the Carbery Enterprise Group to develop Ireland’s first Organic Horticultural Crop Research Centre, a vital step in us becoming self-sustaining and helping to enhance the expertise of the organic horticultural sector in West Cork.

Eventually growing and sourcing our core food ingredients in-house is part of our vision to reconnect with the traditional idea of dining in a country estate, a seamless move from garden and farm to the table.

With the support of other partners such as David Puttnam, the venture has also been set up to forge strong relationships with stakeholders who possess a commitment to the economic, social and environmental sustainability of West Cork with the aim of creating employment and boosting innovation in the region.

From September 2012, the School of Biological, Earth and Environmental Sciences at UCC will provide 15 students with a chance to take part in a Master’s research programme in Organic Horticultural Crop Production at Liss Ard, providing a steady stream of research results of direct relevance to organic growing.

For more information visit: http://agriculture.ie/press/pressreleases/2011/october/title,59280,en.html

Media contact:

Arthur Little, Manager, Liss Ard Estate

T: +353 28 40 000 F: +353 28 40 001 E: arthur@lissardestate.com

www.lissardestate.com

Posted by Karen Aguilera-Gibson