Redbreast 12 year old


Redbreast 12 Year Old

Red Breast 12 year old was first launched in 1939 as the brand name given to the pot still whiskey supplied by Jameson to whiskey bonders. This was before bottling at the distillery became the norm in 1968. Stocks of whiskey in bonders’ stores petered out, and thus Redbreast all but disappeared until its re-launch by the distillery in the 1990s as a single pot still whiskey. This pure pot still Redbreast is a very special whiskey within the Irish Distillers fortified as it’s the only 12 year old whiskey is matured for a minimum of 12 years in sherry casks and Bourbon barrels. Like all good pot still whiskeys, it is strongly flavoured and assertive, making it a rare treat for the connoisseur.

Redbreast 12 Year Old was awarded the overall trophy for the second consecutive year in the International Wine & Spirits competition.



A pot still nose offers a very inviting combination of resin and linseed, sherry and cream soda.


The use of unmalted barley in this pot still whiskey gives it a hard edge that snaps the taste buds into life.


Long and lingering with some classy sherry rounding off a magnificent performance.  This excellent whiskey is available at Number 21 off licence.


Pineapple mint


Pineapple mint is a form of mint its part of the apple mint family.

Its slightly  ovate leaves are bright green and bordered in a creamy white margin. They are deeply veined and coarse in texture with a layer of tiny hairs.Pineapple mint is a highly aromatic, with tropical  and minty citrus is available year-round, with the peak of this mint coming in the can use this mint in salads .Pineapple mint pairs well with lamb and chicken. Add a few springs to your marinade and give your meats a unique flavor to your dish. You can’t really cook it as it well bring out a very bitter taste in the end.

James is on twitter @boilingjames

Beetroot by sid sheehan




Most people would agree that one of the most prevalent words in nutrition is superfood. One vegetable that is certainly worthy of this title is the humble beetroot. Well known for its purple-crimson colour, beetroot is a highly nutritious food with many long-recognised health benefits.


The rich, red colour of beetroot is due to pigments called betalains, of which there are two types – betacyanins and betaxanthins. These pigments possess potent antioxidant and anti-inflammatory properties, and usually also contain nitrate. Recent studies have found that nitrates in beetroot have a beneficial effect on the cardiovascular system.


The antioxidant compounds found in beetroot are reported to have health promoting properties. Studies have demonstrated beetroot’s ability to increase levels of important antioxidant enzymes, such as glutathione peroxidase, one of the most important antioxidant enzymes.


As well as being a rich source of antioxidants, beetroot also contains good levels of many nutrients, including folic acid, vitamin B6, fibre, manganese, potassium, vitamin C and iron. In fact, beetroot and beetroot juice is a traditional home remedy for iron-deficiency.


Beetroots are also a source of betaine (known as trimethylglycine or TMG), a substance known for its ability to lower homocysteine levels, thereby supporting cardiovascular and cognitive health. The fibre found in beets has also been shown to support healthy cholesterol levels.


The versatile beetroot can be used raw in salads, but is equally delicious roasted or made into soup. It’s become very fashionable to bake with beetroot too – look out for recipes like beetroot cakes and muffins. Using beetroot juice or dried extracts of beetroot are simple ways of getting the benefits of this health-promoting vegetable.


• Cardiovascular Health

• Cancer Fighting

• Antioxidant Rich

• Endurance Sports

• Detoxification

Sid sheehan runs nourish by nature cookery school in listowel . Check out their web page, and facebook , twitter

EGGS by paul


Eggs are i believe the most underrated and unappreciated items in every cupboard or fridge or wherever you store the carton of eggs. They can be used for breakfast, lunch, dinner and supper, eggs fit seamlessly into any of these as part of the dish or as a dish in their own right. Aside from this they are also a staple in the baking of bread and pastry.
I would like to acknowledge all those people with chickens or ducks roaming around the back yard or farm, for not eating hg walking roast of the farmyard, to collect each day the eggs to be used i the kitchen.
I love a poached egg with thick cut rashers for breakfast with hollandaise sauce ( egg yolk, butter, lemon juice and salt). For lunch a 3 egg omelette with onion, bell pepper, chorizo a quick tasty lunch that fills any void before dinner. Now here’s where i use eggs a component to a larger meal with salad leaves and a poached egg to dress a salad instead of an oil or mayonnaise based dressing.
For deserts of course eggs are an essential part of many deserts from custards, to meringue to the pastry for a good apple tart.
There is debate about how to store eggs in the fridge or in the press. I maintain its best to keep them out of the fridge but away from direct sunlight. Most recipes work best when the egg is at room temperature unless specified in the recipe.
Follow on Twitter and Instagram @chefpaulc. Follow our Facebook page

Bee keeping by paul


Video on facebook page

Kingdom bee keepers

I have always been a wildlife enthusiast, last week i got the opportunity to go visit a bee hive in knocknagoshel. As it is too cold at this time of year there is no honey production going on at the moment, so i got to see one of the hives being assembled and explained to me what each part was for and what happened in each compartment. I found this extremely interesting and a lot more complicated than i had previously imagined.
Just talking to Seamus his passion for the bees and the life cycle of the bees and their life in the hives was far beyond any nature documentary i have ever seen on the bee. I am looking forward to the summer where i will be suited and booted to collect some honey and see the final product in action i think will be very interesting, i am also looking forward to trying honey straight from the comb, now i had some already but i was crystallised and it’s far tastier than any shop bought honey I have ever tried.
There are several bee keeping clubs in the county and more producers, Inthe county than i previously imagined. Please like and share their page on Facebook @Thekingdombeekeepers
You can follow this story on our own Facebook you can follow me directly on Twitter and Instagram @chefpaulc 

Sid on superfoods


Superfoods Article


There’s a lot of hype surrounding so-called superfoods and their medicinal properties. It seems there’s a new study claiming the cancer fighting properties of exotic fruits almost daily. Take away the questionable “miracle working” claims of superfoods and what you’re left with is a group of vegetables, fruits, nuts, meats and fish that are dense with key nutrients that most of us are deficient in because of our imbalanced Westernised diets.


What exactly classifies one food over another as being super? Not all superfoods are exotic and expensive and certainly not deserving of the title. Most are everyday vegetables, fruits and nuts readily available at our local farmers market or supermarket. Superfood is an unscientific marketing term used very loosely in various misleading contexts. Claims that a certain food, Blueberries in particular will decrease your risk of cancer or that eating Broccoli daily will keep your memory as sharp as a knife. Such foods do indeed come under a special category of those found in nature, which are low in calories and rich in nutrients. Many are superior sources of antioxidants and essential nutrients compared to any other food – hence the term “Super” foods.


None of us can deny the scientific proof that eating a healthy balanced diet correlates directly with increased energy, vitality and overall good mood. Also equally undeniable is the fact that a balanced diet containing these superfoods will decrease the risk of certain cancers, heart disease, strokes, promote brain function, improve fertility and promote an overall healthy lifestyle. But this cannot be achieved from a few berries or nuts alone. If we incorporate plenty of these foods into our diet, increase our vegetable and fruit intake while lowering processed and refined foods, which are high in saturated fats and sugar then our bodies, will thank us in the long run. There isn’t much point in expecting miracles from a few nutrient dense foods fi we continue to smoke and drink to excess and flood our systems with toxins. We must also consider the fact that many superfoods are exotic and probably clock up thousands of air miles and weeks in cargo before finally reaching our shelves. So maybe eating local organically grown fruits and vegetables is every bit as beneficial to us if not better, probably cheaper and doesn’t leave a Carbon Footprint. An example of which is the ridiculously overpriced Goji berry compared to our own humble Blackcurrant, which happens to have a considerably higher vitamin C content.


Below is a list of some of these foods and their health benefits and medicinal properties:


• Berries – dark red variety in particular are very high in antioxidants which may protect us against cancer, heart disease and slow signs of aging.

• Nuts – in their raw state, not the salted MSG coated variety are said to contain “Heart Smart Fat” and keep us satisfied and full for longer than carbohydrate based snacks like crisps, crackers and rice cakes.

• Oily Fish – salmon, mackerel, tuna and herring are a great source of protein and are high in Omega 3 fats which are vital for heart disease prevention and good for the skin and brain because of their inflammation reducing properties.

• Legumes – family including beans, peas, lentils, and soy beans are extremely dense in many key nutrients providing plenty of protein, iron, potassium, selenium, magnesium, zinc and B vitamins while also being devoid of saturated fats and cholesterol. Beneficial in the treatment of diabetes, lowering blood pressure, lowering cholesterol and cancer prevention.

• Dark leafy greens – cabbages, kale and spinach are all nutritional powerhouses packed with vitamins, minerals and phytonutrients. Probably the most concentrated source of nutrition of any food. They provide us with iron, calcium, potassium, magnesium, vitamins K C E and many of the B vitamins but also beta carotene, lutein, and zeaxanthin which protect our cells from damage  and our eyes from age related problems among many other effects.

• Kelp and other Seaweeds – all packed with unspoilt minerals straight from the ocean. Used in many forms from supplements to powders or in its fresh state in salads, soups and breads. It’s a powerful source of iodine essential for thyroid balance especially hypothyroidism.


• These are just a few of the many powerful medicines from nature’s edible pharmacy. so whatever we choose to label them, be it superfood or other just remember that we don’t have to travel around the world to  a rainforest to obtain them when many of them are growing in our own back gardens.