Cara Magazine 2013 – See page 12

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Irish Times – 10th of June

An Irish Lunch Menu at Macreddin Village, June 10^th 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.

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We are delighted to be able to give you details of our Midweek Summer Reatreat Offer we are running in the spa until the end of June. Why not take some time out and let our therapists treat you to a day of pampering bliss and leave de-stressed and re-energised for the Summer ahead

For Just €75.00

Choose from the following treatments;

• Tension Relief Back Massage
• An Energised Decleor Facial
• Mini Manicure
• Mini Pedicure
• Relaxing Head & Scalp Massage
• Macreddin’s Signature Hot Stone Massage

Also included……..

• A complimentary Summer foot cleanse to begin your chosen treatment
• €20 voucher to return on a future visit*
• Robes, Slippers & Towels provided
• Open use of the Pool, Hydra Pool, Jacuzzi, Aroma & Finnish Baths and Relaxation Areas

Cost of the package: €75 per person midweek in June

Weekend Supplements *T&C’s apply

Email thewells@brooklodge.com

or

call The Wells Team direct on 0402 – 94970

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Foraging. Something about that word excites the Explorer, the Girl Guide, the Cook in me. And sunny Ireland has the goods – in abundance. Not so sure which part of the hedge to choose? Not sure what to do with those leaves once back in the kitchen? Brook Lodge Hotel at Macreddin Village is home to Ireland’s only certified organic restaurant (see their truly free-range chickens, above) and they have recently launched a Wild Foods masterclass. Over two days, participants will have the opportunity to discover, prepare and eat seasonally found ingredients – apparently, we have access to over 327,000km of hedgerows across the country: wouldn’t it be nice to know not just what to pick, but also how to cook or preserve it?

Classes run twice a month; the next one commences June 13. Prices (€195 per two people sharing; €230 for single places) include accommodation, breakfast and tuition. For more information, including a full timetable or to book, phone 0402 36444 or visit www.brooklodge.com

The BrookLodge Hotel & Macreddin Village, Aughrim, Co. Wicklow

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We would normally have our Wild Elder Flower Fritters on our Strawberry Tree Menu weeks ago, however ground temperatures on the Farm and the Hedgerow have slowed this by more than a full month, this year.

We checked the Elder buds on Friday and they’re just about to burst into fabulous flowers. Yes, you might have already spotted the Elder Flower blooming down at lower levels around coastal Hedgerows; however from our perspective here, Macreddin Village is the centre of the universe!

This recipe for Elder Flower Fritters has been on our menu for yonks, it’s a wonderful frivolous homage that summer has at last arrived…our regular guests demand it annually, as do we in the Strawberry Tree Kitchen! Enjoy.

Evan and Tim

WHAT GOES IN

10 heads of Wild Elderflowers

1 Egg

250ml Organic Rape Seed Oil

Ice-cold water

1 tsp baking soda

85g Flour or 85g Tempura flour

Sea Salt

HOW IT GOES

Break the egg into a bowl containing the iced water and whisk until frothy. Add baking soda and flour. Beat until the flour is just, mixed in. Batter should be so thin that merely a wisp clings to the Elderflowers when dipped in. If it seems too thick, add a little more iced water. Always keep the batter cold.

Heat oil, to a frying temperature. Dip each flower head into the batter, lightly tapping on the side of the bowl to remove excess batter and then deep fry until golden in colour…seconds!

HOW TO FINISH

Drain on kitchen paper to remove excess fat, sprinkle with Sea Salt and serve at once.

WHAT YOU GET

Well with the Tempura Flour its light enough to impress your friends with a glass of bubbly. With Plain Flour, it goes great as a main course spring vegetable with the last of the season run of the Irish round fish…Hake, Haddock and more.

If you prefer a sweeter version to savoury…and there are very few reasons why you should, other than to show off as an accompaniment to a home made ice cream, well then, simply substitute fine sugar for the Sea Salt.

Recipe: Evan Doyle, Tim Daly, The Strawberry Tree Restaurant, 2013 

Photo’s: courtesy of Evan Doyle 

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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

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28th – 30th of June 2013.

Confirmed acts include:Luka Bloom, Liam Ó Maonlaí, Róisín Ó, Rob Strong and Band, Gypsi Swing, The Ska Band, Black Knott, Blackie O’Connell and Friends, The Arklow Silver Band, Michael O’Toole, Twin Headed Wolf, Feel The Pinch, Phat Daddy and The Clubhouse Cartel, Tom Quinn Tribal Drumming Workshop, Penston Vocal Academy, Aughrim Pipe Band, Temper-Mental Miss Elayneous, Setanta, The David Byrne Band, Eimear Harper plus more TBC.

Keep an eye to see what artists will be performing in Macreddin Village.

Come for the music and stay for the craic…!

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Overlooking Aughrim Co Wicklow, Cushbawn Mountain is a 400m high mountain with stunning views over surrounding countryside and hills. This is a run which will test your body and mind. Set your next training goal towards increasing your current distance or aiming to beat your PB at Run the Rock, proudly supporting the Wicklow Hospice Foundation and the Aughrim GAA.

Surround yourself with nature, and like minded individuals, whilst keeping fit and healthy at Run the Rock!

Can YOU run the Rock? Closing date for online entries 20th of June.

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BOOK BEFORE MAY 31ST TO AVAIL OF THIS SPECIAL OFFER OF €295pps

Summer days and balmy nights, what better way to spend 3 nights than a relaxing break away at the BrookLodge and Macreddin Village

This offer includes 3 nights B&B in the BrookLodge PLUS 1 Dinner each in the renowned Strawberry Tree restaurant – Ireland’s only certified Wild & Organic restaurant, PLUS 1dinner each in La Taverna Armento – our southern Italian restaurant.

PLUS choose either a 30minute treatment Or 18holes on Paul McGinley designed Macreddin Golf Course

Choose from one of the following 30mins Wells Spa treatments:

• Macreddin’s Signature Dry Float Treatment
• Aroma Pamper Facial
• Neck & Shoulder Massage

Begin your chosen treatment with a warm foot cleanse Use of our fabulous Wells Spa Thermal Suite is also included.

Cost of package: Price €295pps midweek. Weekend and Bank Holiday Supplements €20 per person per night.

Available May – August

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And wow, does nature make up for lost time! We’ve never seen the buds and the blossoms appear so fast. The wild Rowan, Elder, Sloe and more are just bursting. The wild Primrose is splashing its colour everywhere including on our salads and the fabulous nettle plant is at the perfect height for the first harvest.

Here’s one of our recipes for a nettle and potato soup. Perfect time to use up last years potatoes and add a dash of springtime with the freshness of baby nettle leaves…enjoy!

WHAT GOES IN:

100g Wild Nettle Leaves, picked carefully!

10g Wild Garlic Leaves

350g Old Organic Potatoes, roughly chopped

A Large Organic Onion sliced

2 Sticks Organic Celery, chopped roughly

An Organic Leek, sliced

2 Bay leaves

2 pints Organic Vegetable stock

50 ml Organic cream

Organic Olive Oil, Sea Salt & Black Pepper

HOW IT GOES:
In a large pot, heat oil and simmer Onions, Celery and Bay leaves together until soft. Add the Leeks and cook for a few minutes, then Garlic, season lightly, and then add in the Potatoes. Stir everything together clockwise and pour in the Vegetable stock.

Bring to the boil, then turn down to simmer, cook until the Potatoes are soft.

When Potatoes are cooked, add in the Wild Nettles and Wild Garlic, cook for a few minutes, remove from the heat and blitz in a processor until smooth.

HOW TO FINISH:
Pour soup puree back in the pot; add cream to right consistency, warm and season with Sea Salt & Black Pepper as required. Serve with a swirl of Wild Garlic Pesto or cream topped with ground Nutmeg.

WHAT YOU GET:

Is a perfect transition from the heavy winter-warmer style soups to the lighter style of Summer! Flavoured with the last of the Winter leeks, thickened with fabulous floury old Spuds and combined with the first taste of spring with the baby Wild Nettles and the hint of Wild Garlic, this is a perfect early spring soup.

Recipe: Evan Doyle, Tim Daly, The Strawberry Tree Restaurant, 2013 

Photo’s: courtesy of Evan Doyle 

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