Archive for March, 2012

IT’S BACK… Macreddin Village Food Market returns this Sunday…

Friday, March 30th, 2012

IT’S BACK… Macreddin Village Food Market returns this Sunday from noon. 13 years old this Summer and still going strong, and as usual it’s happening on the 1st Sunday of every month right through to October. Great market stalls, live jazz, an organic pig-on-a-spit, organic prosecco and creamy pints from Acton’s – what more could you possibly ask for? If you want to go the whole hog (excuse the pun) why not stay over with B&B just €60 pps. Return to BrookLodge website

A perfect Summer Barbie on March 28th!

Wednesday, March 28th, 2012

Another breathtakingly beautiful day in Macreddin, and 60 people chilling outside Acton’s Country Pub, having a perfect Summer Barbie on March 28th!Return to BrookLodge website

Organic Green and Black’s Chocolate Souffle

Sunday, March 11th, 2012

Ingredients

75 gr of Green & Black’s Dark Chocolate
75 gr of Caster Sugar
¼ Litre of Organic Milk
4 Egg Yolk’s
30 gr of Flour
6 Egg Whites

Preparation

1. Over low heat dissolve 75 gr of chocolate into the milk.
2. Beat 2 egg yolks with the sugar until the mixture turns thick and white, add the flour. Gradually pour in the boiling chocolate flavoured milk, beating briskly. Pour the mixture into a saucepan and bring to boil, stirring all time. Once boiled, transfer into a large bowl and cool.
3. Butter a 20-cm soufflé mould and sprinkle it with 25 gr caster sugar.
4. Beat 6 egg whites until stiff. Incorporate the last 2 egg yolk’s into the chocolate preparation, carefully folding in the whites.
5. Pour into the mould and cook in the oven at 190 c gas mark 6 for 20 minutes.
6.Sprinkle with icing sugar and serve.

Return to The BrookLodge Website

Time To Go Wild Again…

Wednesday, March 7th, 2012

It’s March and it’s the start of another year of Wild Foods. Free and abundant, Wild Garlic is back from now until about Mid-April, and below are two very simple recipes.

WILD GARLIC

WILD GARLIC IN MACREDDIN WOODS

A Wild Garlic, Leek and Potato Bake

WHAT GOES IN

125ml Chicken or Vegetable Stock

Small Carton of Cream

150ml Milk

40 leaves Fresh Wild Garlic, torn

Butter

175g Real Ham, chopped

85g Cheddar, grated

800g Old Potatoes peeled, sliced thinly

2 Leeks, sliced thinly

HOW IT GOES

Pour the stock, cream and milk into a small saucepan and bring to the boil.

Butter an over large gratin dish . Layer the potatoes, leeks and ham together in the dish, and spread out in even layers with the torn Wild Garlic leaves. Season and sprinkle with the cheese. Cover with foil and bake for 30 minutes at 180 degrees.                                               

Remove the foil and bake for another 35-45 minutes, spooning stock over occasionally, until the potatoes are tender. 

HOW TO FINISH

Well, finish as the perfect accompaniment to a real Sunday Roast Chicken, or as the first touch of spring to the last of the Winter Spuds or a great TV snack, when you have the munchies…

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Wild Garlic Pesto (A PRESERVED WILD GARLIC RECIPE)

WHAT GOES IN

50g wild garlic

25g cashew, pine, hazel or chestnuts

200ml olive oil or rapeseed oil

40g grated Parmigiano-Reggiano

Season to taste.

HOW IT GOES

Blitz the nuts and half the oil in a food processor and add in the grated cheese. Add the wild garlic and blitz with the remaining oil to the right consistency. Season. Pour into a sterilised Kilner Jars and keep in the fridge.

HOW TO FINISH

As an addictive yummy for breads, over soups, in roast chicken, on pasta, with baby lamb and more… no imagination needed here!

For a Beginners Guide to the Where, When and How of Wild Garlic, download this file:  Wild Foods – Garlic

Return to BrookLodge website

The smell of fresh cut grass

Thursday, March 1st, 2012
Ah, the smell of freshly cut grass. It’s March 01st, it’s officially the first day of Spring, it’s another stunning day in Macreddin Village, and Sean has just mown the lawn out on the green. If you could only bottle that amazing aroma…

Return to BrookLodge website

"the smell of freshly cut grass"