Anyone that knows me will tell you that I’ll talk for Ireland, beneath the extrovert exterior lies a fear of public speaking, no problem speaking at mass, Just a ball of nerves at demos so I tend not to talk much there, silence is golden so embrace it. I recently did a demo in Garvey’s super valu in Tralee.
Easy once I got into it and felt comfortable with myself, I had Max from once upon a cheese on my peripheral vision so I knew I was good and if I fell short Max or Kevin would throw a comment in somewhere, to set me off again.
I normally go out and forage, Kevin and Noel go to demos and I’m happy out cooking away in the restaurant, not the case this time around it’s Wednesday Paul your doing the demo.
I’m much happier in the forest or the coast getting smart comments from random strangers. This demo was an exception, we were part of a showcase of kerry producers.
As always follow me on all social media @chefpaulc and the restaurant @croitralee
At the start of the year I wanted to expand on preservation, that I was doing in 2017. So far I’ve made 2 batches of kraut, cabbage and wild garlic, I’ve made a tonne of pesto, cordials and pickles, I’ve also dehydrated some things, made powders and dried leaves and herbs. All in all one part of my years goals achieved. Seaweeds well I’m working on them, I’ve identified many of the one on the beaches that I forage on, as for use of these well that’s another story. I still havnt picked the courage to say sod this I’m doing it. I know there’s no issue with experimentation in the way I work i dont know is it more a fear of failure, or being pulled yet another direction in my own experiments so far.
I’ve picked up information and I believe it to be key to success in seaweeds as opposed to herbs, way more scope for error with herbs, pesto, salad, powder, dried, etc I’m working on options with seaweed so bear with me.
Dehydration was fun this year between the oven and the dehydrator and the natural dehydration process I’ve seen many different results,good bad and indifferent, nettles were the biggest surprise, nettle powder and paper and no that’s not auto correct. Both were really cool and fun to work on. Wild garlic dried leaves, pesto and powder 2 of these are still in the restaurant (for now).
Mushrooms again not a great year, too dry and what came was depleted in places, I did however dry some and powder a few so yay me.
I’ve a lot of rosehip and Hawthorn preserved in bottles and apples in the freezer until I need them thanks Eileen.
See ye soon guys