birds of feather flock together ( into the kitchen )

ImageThis week was game week in college for us as we got our hands on some of our furred and feathered friends , this was a really exciting class as we got to prep and cook the game in many different ways including the use of the new sous vide baths in the kitchen , As you all know this is the time of the year for game meat and it truly is a delicacy this time of the year as the weather gets colder the taste of a homemade rabbit stew or a pan fryed haunch of venison banishes away the winter blues and cold chills . My opinion on the eating of game meat is that people either love it or hate it and I truly love my food and game is no different to any other type of meat or poultry . Although their is a short season for game it is vital that you source your meat from registered suppliers that have the knowledge and experience of game meats as it can often be a tasteless experience if you receive a game bird that is riddled with pellets . the amount of people that I have seen not to eat game because of it being a wild bird these people don’t know the true meaning of food and its heritage in the world today. without meat and poultry we would not be provided with eggs and milk ,cheese ,leather and wool for our clothing , also the possibility of  living in a field walking around naked living off a diet of grass and water would not be a pretty sight for any ones eyes . one question I’d like to put forward is why would those people go into a fast food outlet and eat a burger or chicken nuggets of some sort when its all processed food  and riddled with additives and preserves that give it that taste that you would receive off a piece of cardboard if you chewed it and turn their noses up at a fresh piece of wild pheasant or venison that has lived freely and is free from any additives or preservitives that drive heart rates soaring high and cholesterol to a whole new level . these people are loosing out on what is good for them. this is the way I look at the matter on hand .As it was said by  the great Marco Pierre White ” the best way to celebrate an animals life is by eating it ” .WP_20131111_005 WP_20131111_003


Sea veg, Salmon, Stout


on the 24th of October we took a class trip to the lovely scenic area of west Clare .A bleak and cold day but a worth while experience ,our first stop was at Quilty wild irish sea veg , this is a seaveg company set up to provide fresh organic sea veg to customers in all parts of the world .from here we moved onto the world famous Burren smokehouse this was a real treat as we got to sample some of their produce and got an insight into the production and history behind such a famous brand that is used worldwide by some of the top chefs, the video tour of the production line really gave us an insight into what goes on when trying to develop a product or a service .we were told that the salmon is know being shipped to America and Asia to customers who make their orders on line .from here we made the short walk down the road to the roadside tavern which is also owned by the same people as the smokehouse ,here they have their very own micro brewery which was a truly delightful experience when we got to sample  some of the produce that they had to offer .in my opinion the homebrewed  red ale had the taste of  more please off it which I would have done if we hadn’t to be in greaghen’s castle for a spot of lunch , as we entered the drawing room as it was called the heat off the open log fire  immediately took away any of the winter wet chill that we had being feeling all day ,the lunch of soup and sandwiches as they called it was much more than your everyday soup and ham sandwich it was truly mouth watering , a spiced onion and thyme soup accompanied with a selection of open sandwiches that were all different ranging from crab on brown soda to chirizo on spelt  bread this on its own was worth the trip ,all back on the bus we headed for kilfenora organic pig farm ,this was the highlight of the for me as  I am a lover of fresh organic pork as there is so much that can be done with it and the tastes and flavours that could maker me talk all day about pork dishes. the way in which the pigs are reared is very good as they have the freedom to roam  free on the land and enjoy the short lifespan they have as they are culled at 6 months .  as we left the pig farm and got on the road home this gave me time to reflect on the trip and It came to mind that this was a real valuable experience to have as it gave me more of an understanding in the way our country and its people have developed and produced these organic produces that are sold worldwide and how they have used our landscape to produce this is truly wonderful .it goes without saying Ireland truly is an emerald isle.