We were delighted with our review by Tanya Sweeney from the Irish Independent on Saturday the 6th of July 2013, which underlines our 25th Anniversary celebratory offer. Guests will receive a 25% discount off a recreation of the Wild and Organic menu of The Strawberry Tree that was served in 1988.
Archive for the ‘Organic & Wild Foods’ Category
The Strawberry Tree Restaurant of Macreddin Village celebrates its 25th Anniversary this July 2013. The Strawberry Tree is the only Licensed Organic Restaurant between Ireland and the UK and as such our menu is made up daily with produce that our Organic Farmers and Producers can provide to us with each morning. This has been written on every Strawberry Tree Menu since 1988. So what’s on the menu or more to the point, what’s not on the menu! Conventional foods are not allowed in our kitchen of The Strawberry Tree, so you can be sure that the ingredients supplied to us by our Organic producers not only taste better but we believe are fresher than their conventional counterparts.
The Strawberry Tree Menu – July 1988
For the month of July we want our guests to celebrate our journey of 25 years with us, by offering each guest 25% off their Dinner in The Strawberry Tree Restaurant all midweek nights (Sunday – Thursday). Guests can also avail of specially selected Organic Wines at €25 a bottle. After dinner, guests will be given the opportunity to visit The Strawberry Tree’s, Walk-in Wild Foods Pantry, the only one of its kind in Ireland, where the guests can see the wonderful preserved foods by our foragers for the kitchen of The Strawberry Tree.
THE STRAWBERRY TREE RESTAURANT, JUNE/JULY RECIPE
Well, the Elder is in full bloom, everywhere you look, every ditch and hedgerow is dappled with those wonderful white blossoms. Their evening scent, when it gets really heady and competes with the perfume of The Honey Suckle, is just a treat to engage with.
The Elder Flower is our second big wild food harvest for The Strawberry Tree Kitchens every year. We’ve been busy making, Elder Cordial, Elder Wine, Elder Sparkling Wine, Elder Vinegar and much more, to replenish our Wild Foods Pantry for the year ahead.
Of course, with any bountiful harvest…we also get an opportunity to indulge in whims. Our Wild Elder Flower Fritters have been on the menu for the last few weeks. But so too has this wonderful Summer-Sunshine recipe for our version of Turkish Delight.
Evan & Tim
1 Cup of Wild Elder Flowers (no stalks)
20g leaf Gelatine
700g Granulated Sugar
130g Corn flour
30g Icing Sugar
Juice of two Lemons
A few drops of Rose Water
3 tbsp Poitín or Vodka
HOW IT GOES
Soak the Gelatine leaves in a shallow dish of cold water. In a heavy based pan, heat gently and dissolve the Sugar, Lemon juice in 200 ml of water. In a bowl, mix 100 g of Corn Flour 100 ml of water until smooth, stir into the sugar syrup and return the to a low heat.
Squeeze the Gelatine to remove excess water, and then add it and the Elder Flowers to the mixture and whisk until the Gelatine has dissolved. Bring the mixture very slowly to the boil and simmer for 15 minutes, stirring almost constantly.
Remove once the mixture has clarified a little and become gloopy. Stir in the Poitín and Rose Water leave to cool for 10 minutes.
Mix 30g of Corn flour with the Icing Sugar, to make a ‘dusting powder’.
Line a shallow baking tin with baking parchment, fill with mixture and dust.
HOW TO FINISH
Leave in a cool place until set. Once cooled, place in the fridge for a few hours until it become slightly rubbery. Cut the Inis Turk Delights into cubes with a knife and dust with the remaining dusting agent. It should keep in the fridge for 3 – 4 weeks.
WHAT YOU GET
Some of us remember the treat of Turkish Delights at Christmas. This is our x-rated adult version! Homage is to Inis Turk and makes absolutely no reference to Poitín that might or might not come from in or around that location. Inis Turk Delights work a treat at the end of dinner with a musky dessert wine.
Bord Bia invites 70 chefs to three-day Gourmet Gathering. Members of the Chefs’ Irish Beef Club stop for lunch in Macreddin Village followed by visits to farms and meat producers. Ireland’s beef exports, to more than 45 countries, were valued at €1.9 billion in 2012.
An Irish Lunch Menu at Macreddin Village, June 10th 2013
ST. TOLA ORGANIC FARM KID GOAT
Siobhan Ni Ghairbhith won overall Cheese award at Bloom last week. Siobhan and the Strawberry Tree Kitchen have been working together for nearly two decades now. This year Evan and Tim have entered into a new relationship with Siobhan to provide wonderful Organic Irish Kid Goat from St. Tola Farm in Co. Clare for the Menu
RIVER NORE, WILD IRISH SALMON
Mick Murphy is our licensed ‘Traditional Cot-Canoe’ Fisherman. He catches our fabulous Wild Irish Salmon out of Inistioge, as did generation upon generation before him. This fabulous catch is only available for ten weeks every year.
Mick was presented with The Euro-toques National Food Award, last Monday.
TURF ROASTED IRISH ORGANIC BEEF
John Purcell has been supplying our Organic Beef since well before we attained the only Organic restaurant status in Ireland. This is Beef with a story of sustainability, traceability and good animal husbandry that ticks all the boxes and more when it comes to ‘The Irish Food Story’
John and his Company, The Good Herdsman have won many accolades including Bord Bia’s National Organic awards.
ORGANIC IRISH VEGETABLES AND SALADS
These come from Denis Healy’s Farm in Kiltegan in our own Co Wicklow. Denis has brought his wonderful produce daily through our Kitchen door since we first opened.
ORGANIC BREADS FROM MACREDDIN BAKERY
Freshly baked at dawn, breads from our own Licensed Organic Bakery right here in The Village, something that is intrinsically Irish!
ORGANIC DESSERTS FROM OUR PASTRY KITCHEN
The Pastry Kitchen at The Strawberry Tree has always been a strong point of ours; Anna has an innate understanding of what is required on the plate, and has always risen to the occasion and shows off what is good from Ireland.
The Strawberry Tree is the only certified Organic Restaurant in Ireland.
Under (EU) Regulation 1804/99 and in accordance with The Standards for Organic Food as set by
The Dept. of Agriculture together with The Organic Trust, it is illegal to store, prepare or serve conventional foodstuffs in The Strawberry Tree.
The Strawberry Tree has successfully received EU Derogations for both Irish Wild Foods and
Irish Raw Milk Cheeses, in accordance with, the Legal Standards for Organic Food.
By law, both Derogations have to be noted, (i.e. underlined) on our menu when they are used.
The kitchn.com recommends Evan Doyle & Biddy White Lennon’s “Wild Food” book as a resource to Newbie Foragers
Nature’s Harvest, Gathering Cooking & Preserving
Written By: Evan Doyle & Biddy White Lennon
‘In this combination field guide and cookbook, Irish writer Biddy White Lennon and chef Evan Doyle focus on the wild foods commonly found in Ireland. From hedgerow to seashore, they share advice for when and how to forage, where to look, how to pick, how to prepare, and how to preserve. This is primarily a book for people living in or traveling to Ireland, but those who are interested in foraging culture around the world might also enjoy it.’
The 1st Wild Salmon of 2013,for The Strawberry Tree Restaurant, Macreddin Village…
A twelve pounder out of The River Nore.
Caught on Monday 13th of May, opening day of the season, by our licensed traditional ‘Snap-Net’ Fisherman, Mick Murphy.
Evan Doyle, Mick Murphy & Tim Daly
An opportunity for participants to learn and discover in depth knowledge about Ireland’s abundance of Wild Foods. The Wild Foods Master Class including demonstrations and practicals is the only regular course of its kind in Ireland. The Master Class runs over two days where participants will experience a practical hands-on demonstration by the Chefs of The Strawberry Tree Restaurant. The Class will cover identification as well as instruction on how to gather, cook and preserve using traditional methods such as sugar, oil, drying, vinegars and alcohol.
March: Tuesday 19th – Fully booked.
Tuesday 26th – Limited availability
April: Tuesday 09th – Available.
Tuesday 30th – Available
More dates to follow.
Call The Reservations Team on 0402-36444 or email firstname.lastname@example.org for more details.
Natural ingredients are everywhere and they’re yours for the taking according to Evan & Biddy’s new book.
See articles attached from Sunday Times March 03rd: Evan talks of when he opened his first restaurant and used wild food ingredients to now in The Strawberry Tree, the ONLY Certified Organic & Wild Restaurant in Ireland. Just this week the chefs of The Strawberry Tree restaurant collected 27 black bags full of wild garlic, all of which will be preserved in jars and used in the restaurant.
Published by O’Brien Press, Wild Food is a wonderful collaboration between Evan Doyle: The BrookLodge Hotel at Macreddin Village and Biddy White Lennon: food journalist and writer.
The BrookLodge is home to The Strawberry Tree Restaurant. Its Kitchens, have been harvesting and presenting wild foods daily on its menu since 1988 and this year celebrates its twenty-fifth anniversary. The Strawberry Tree also hosts Irelands only walk in Wild-Food Pantry for its Guests, but more importantly for its Chefs!
This is the first time, that Evan Doyle has put together the knowledge and the recipes gathered from over a quarter of a century of using these wild foods.
Wild Food is a fantastic new guide to foraging which reveals the secrets of how to identify, pick, preserve and cook the most common wild foods that grow in our hedgerows and woodlands and on our hillsides and seashores. Packed with helpful tips and advice on gathering, preparing and cooking foraged foods, this combined field guide and cookbook was inspired by the growing interest in wild food and foraging in Ireland today and is the perfect introduction to harvesting nature’s bounty.
*Where to look, what it looks like, how to pick
*A guide to foraging through the seasons: nettle, dillisk, carrageen, garlic, sea beet, samphire, St George’s mushrooms, sorrel, hawthorn, elderflower, sea lettuce, strawberries, chanterelles, bilberries, field mushrooms, blackberries, damsons, ceps, elderberries, hazelnuts, rose hips, sloes and more
*How to prepare and preserve your foraged finds
* Over 60 delicious recipe ideas, including dozens of unpublished recipes from The Strawberry Tree at The BrookLodge Hotel
* Traditional uses for common wild foods
* Great gift ideas for family & friends and lots more
We can arrange for one to be sent to you by post, just give us a call at BrookLodge on 0402-36444 and we can pop one in the post to you.
January, like every winter month is all about comfort foods, about real earthy cooking and about savouring those deep, dark winter flavours..this is what we are so good at doing in Ireland and this is what the Menu is about at this time of year in The Strawberry Tree.
Turf roasting, fits this season so well. The turf works ini the sam way as a salt crust does, protecting the food and keeping the moisture in. We first came up with this concept in The Strawberry Tree back in 1995. In the interim, we have developed so may varations, however all centre round this simple recipe and method.
WHAT GOES IN:
1 kg Organic Beef Fillet
80g Brooklodge Organic Steak Rub
2 kg Flaked Turf, further ground with a rolling pin
50 ml Organic Rapeseed Oil
HOW IT GOES:
Portion the beef fillet into two 500g pieces, rub in the BrookLodge Steak Rub and put to one side. Heat a large frying pan with the rapeseed oil and seal the beef on all sides to a nice brown colour.
In a large roasting tray place enough of the moistened turf (about 2 cms) to line the bottom of the dish. Place both beefs on lengthways and cover with the rest of the turf, patting and pressing to form the shape of the meat. Preheat oven to 220C and roast for 20 min to 25 min.
HOW TO FINISH:
When cooked, take out of the turf and rub off with some paper towel to take off most of the excess turf, carve and serve.
WHAT YOU GET:
Is a wonderful, earthy and slightly smokey taste that really suits the beef. What you also get is a pink, juicy roast that allows you to brag about bringing true ‘Irish terroir’ to the kitchen.
The Strawberry Tree Restaurant, 2013. Photo, courtesy Steve Ryan