Since lockdown began at the start of wild garlic season picking was slim, beaches off limits even slimmer pickings I’ve always had hedgerows to pick from fraughans are beginning the fruiting process at the moment so they are small green berries now when ripe they will look like small blueberries and wild strawberries are ripe for the picking at the moment get them while they are ripe as birds love them and have infinitely more time to grab them than you.
Also fushia nss elderflower coming in thick and fast with the beautiful weather best to get them early in the morning to keep the best of the goodness before the bees take all the goodness.
Some people say it smells like cat pee in the evening, I’ve never picked it in the evening so no comment here.
I’ve always adored the smell of elderflower and this year I have acquired some water keifer from a friend to make some elderflower drinks fotr the year with a little fizz. Big Mason jar at the ready. Stay tuned for results. This could work amazingly or fail miserably. Fingers crossed.
A recent wander in ballyseedy woods revealed a number of pheasant back mushrooms or Dryads saddle mushrooms tasty mocerls I dried the larger ones that I found and had some for dinner myself.
How to cook them. You cook them the same as any regular mushroom, it just has a stronger “mushroom” flavour.
How I dried the larger mushrooms I hear you ask. After cleaning using a damp cloth and a light rinse of water to flush out any bugs I sliced as thin as I could and placed them on some parchment paper and into a preheated oven at 180 degrees for 10 minutes and then turned it off. When I turned it off I opened the oven to release the steam that will build up.
Check in the morning they should snap quite easily if they bend they are not done. Repeat the procedure once more if necessary.
Our shop has now gone live tralee culinary gangsters t shirts, beanies and vegtopia books availablr for sale.
As always stay safe, support local
Was 16 when I was offered my first job, wasn’t chefing it was actually meant to be a kitchen porter, but my head chef and mentor for the past almost 8 years looked at me and said get a uniform you start Monday, I didn’t want to chef at the start, just wanted money cause I was Young, never liked the job as a chef until I was shown how to cook and found out you can never stop learning, fell in love with it and my trade and wanted to learn all the time, still to this day I google and research recipes and cooking skills, love what I do and I am always excited to learn more and will never get enough knowledge because it’s endless
Since all this started, I like many of my colleagues across the industry and in general the public have been afforded an opportunity to evaluate life, and the work life balance. Many people will have experienced this differently to what I did.
I’m fortunate in a sense that I live in the countryside, far from town and near to forestry walkways.
My wife has adapted to her new learning from the college i.e online classes and exams quite well with a nice set up in the kitchen.
All exams passed with flying colours.
For me I need to get out to and into a kitchen as they seem to be the only place my life makes sense I don’t know why it just does for me. I get to kill 2 birds with one stone I get to give back to the community and get out of the house and build a network for myself for the future. I’ve known my kitchen comerades Paul and Karl for a while but never really got to know them.
By providing meals on wheels for SVP I have learned that we are still a community at heart something that many believed myself included non existent previous to lockdown. The community approach to this has been fantastic across the country and the rural community ramped up production on their existing efforts in the rural centres for Irish life. Yes, I’m referring to villages and small towns with senior groups or aid groups for the community prime example my own village Knocknagoshel already providing meals laundry etc from the community centre added extra delivery and shopping from the village and they deserve a massive thank you.
Now as it eases and “normality” resumes now I hope that this community sprirt and local support continues. I now myself have had time to think and contemplate what aspects of what I want the new normal to be. I now have rearranged my priorities and I needed a kick up the backside to see what everyone has always said to me and others no doubt in my shoes since the dawn of time, choosing family over my career is now to the forefront of what I want and desire. Honestly I always believed it myself and was going my own way about it by putting in the work for my life to enable an ease of life later. Seems logical to me, not any more thankfully.
My name is Dale Houlihan.
I’m 20 years of age and I’m a chef, I started chefing when I was 17. In secondary school they hadn’t home economics classes or anything so when I finished school I was expected to know what I wanted to do from what I was thought in school. My mom thought me how to cook at a very young age I was 4 making my first cake , 5 making my first pizza from scratch. Someone gave me advise to turn something you love into a career and that’s what I did , I started a Professiona cookery course the age of 17 in Kerry Collage Of Further Education.
I hadn’t a clue how to dice an onion or baton a carrot but I learned , I handed in a CV to Croi as a Commis Chef under the head chef Noel Keane and suis chef Paul Cotter , I started off as a kitchen porter for about a week then I got moved onto preparing Amuse Bush’s. Paul then trained me on plating desserts and helping with starters.while on Amuse Bush’s Paul used to tell me “I’ll give you the list of ingredients and you execute it” I was still learning what pickled radish and wild garlic was but Paul and Noel wanted to see what I’d create with the Amuse Bush and make me learn my own artistic side of dishes I never New I had.
Sometime after that I got comfortable with the starters and I’d fill in for Paul in he’s days off.
I was getting faster and cleaner and more creative every time I came into work and it really helped out with collage because the amount of knowledge a guy could learn from working with a team like that is the best knowledge anyone could get trying to learn and improve in collage. Paul and Noel offered myself and Dave opportunities to have dishes put on the menu if we had any good enough but they had to be seasonal , so I came up with 2 dishes for Vegtopia and so did Dave. Their was a competition called Yes Chef and my tempura broccoli dish from vegtopia was put up on Instagram and a chef from the competition commented on it saying he’d look forward to seeing it . So I did the competition, I did the Tempura Broccoli dish for my Amuse Bush seen as he was fond of it anyway , I did a Scallops on the beach for my starter (grilled scallops on a slate inside a crab shell,beef butter in a jug with pine needles smoking and stoned looking like a camp fire. I have to say a thanks to my Amuse Bush’s because without all of them I wouldn’t have been able to add food, Nature , Art and season into a dish that got me shortlisted for young chef of the year , A big thanks to Paul, Noel and Kevin too because without the encouragement and allowing me to learn in ways that help me develop as a chef I wouldn’t have been able to do any competition after being a chef for 7 months. My main course dish was pan fried monk fish with foraged sanfire, sea lettuce, garlic butter and clams , I chose the monkfish because Noel told me it’s really expensive so I knew if I used it it was expensive for a reason and that would make me not mess it up.
After about a year or less Croi opened a new building and Noel took me along , I was promoted to Demi Chef de Parti. I nearly passed out when Noel offered me the position. I stopped working in Croi after 6-7 months working in the new building and started working in Kate Brownes bar and Restaurant.
It was very different to Croi. I was used to working with 3-4 chef now I’m working with 22-23, different style of food and different people to see everyday but I had the knowledge from Noel and Paul and I had the speed Paul and Noel drilled into me so I knew I was fine. It was very busy there you could do 700 covers on a busy Sunday witch was most Sunday’s, but in Kate browns nobody really wanted to change the menu it was the same menu for years but it worked because it was busy so I still wanted to learn and that’s when I made the decision to hand in a CV to the Rose Hotel. I knew a fiew of the staff there , very kind, hard working, friendly people who wanted to teach a man who wanted to learn. My second day working there the Suis Chef Karl asked me to come up with a dish for the specials for the day after. So I did and he was happy with it. The next morning I got a phone call off the Head chef Odhran telling me how happy he was with the dish and I’ve got to say it felt good 😂 now I’m out of work due to shutdown of businesses over Covid19 but the minute I’m able to get back into work I’ll be out the door like a shot with the uniform, bandana and knives. I’ve heard people in collage and work complaining about having no life over chefing and it’s a hassle. But for me I turned my hobby into my career and it’s the best thing I ever done…