gastrogays

[gastrogays]

A late #Brunch but what a winner of a dish! 😍 Homemade potato rösti, @broughgammonfrm smoked goat bacon, perfect poached @mcnallyfamilyfarm eggs and a dollop of @ballymaloefoods DELISH 🍳 Gorgeous whatever day of the week it is, because we haven’t a fecking clue 🥴😂 https://ift.tt/39r7fZK

[gastrogays]

Tonight is the first #COVCookClub - our lil idea to create a digital online cookbook club, interpreting cookbook recipes from chefs, food writers, restaurants and cafes to suit what you’ve got at home! Dust off your cookbook shelves, derive some culinary inspiration and have FUN cooking something new! Tonight’s theme is “Midweek Comfort” and in the name of being thrifty and clever, the main component of this dish was cooked ages ago and frozen! 🤫 This is Pork Pibil from @thomasinamiers book “@wahaca Mexican Food At Home” (page 132), served with coriander rice and some roasted sweet potato chunks sprinkled with feta. In a dream world, we’d have pickled red onions (but, lo and behold, we have no red onion 🤨) and proper queso fresco but needs must! We loved eating in these restaurants when we lived in London, and this book brings elements of it to our kitchen back in Ireland. Plus we’ve loved Thomasina since her MasterChef days! It’s delicious. Now, show us what you’re cooking for #COVcookclub https://ift.tt/2JhkKjL

[gastrogays]

Skip the chipper, and make a homemade spice burger & chips! Showing how to make our interpretation of an Irish classic (that we think is FAIRLY good!) as well as how we make perfect chips every single time over on our Instagram Stories! Wanna try? 🤗🤤😍 https://ift.tt/2y7gRvE

[gastrogays]

Ever made #moussaka before? 🍆 over on IG stories (and in a highlight when it expires) is our step-by-step tutorial on our thrifty twist to this comforting classic, which uses half the usual amount of lamb, bulked out with mushrooms, lentils and a few other tips and tricks. Getting the practice in before the kick-off of #COVcookclub on Wednesday! See our most recent grid post before this one for the details... https://ift.tt/2J6yZrP

[gastrogays]

🌱 Probably one of the few upsides of this uncertainty is us slowly getting back into eating routines. We often would forget to eat breakfast until it’s almost lunchtime, then having dinner late in the evening. Now we’re actually ensuring we have a lunch each day, and soup is forever a good option. We’ve been stocking up on fresh seasonal and local fruit & veg, so it’s a great way to use up some of the more gnarly looking bits before they turn bad! Today: leek, potato & wild garlic soup (obviously the focaccia from yesterday on the side 😉) https://ift.tt/2Wv1kQn

[gastrogays]

Our @ballymakenny heritage potato and rosemary focaccia recipe now on a step-by-step walkthrough on our IG Stories (and saved in a highlight!! 🥔 🍞 🇮🇹 https://ift.tt/2wc1nGc

[gastrogays]

Lunch today: Sally Barnes’ @woodcocksmokery hot smoked wild mackerel, lightly warmed in the oven, with homemade, pan-fried Boxty (using local potatoes, #MartryMill stoneground wholemeal flour, @orielseasalt and @tasteofavonmore buttermilk) and some lightly wilted cabbage with chive yoghurt 👌🏻 Staying indoors is resulting in a bit more culinary creativity round ours, being in the kitchen is offering both solace and much-needed distraction https://ift.tt/2TZtNvV

[gastrogays]

Not pretty but it’s not patty either 😂🤣🤪 But wow that was a mighty fine St Patrick’s dinner! We cooked ham in Tanora (yes; the tangerine lemonade, a Cork institution...), cooked in the same way as Nigella’s ham in coke. On the side: buttered cabbage and an selection of @ballymakenny spud varieties ☘️ Our emotions and moods are a mess, but we’ve eaten well today 🤤 https://ift.tt/2TWj4Cz

[gastrogays]

Lá Fhéile Pádraig sona daoibh! Happy St. Patrick’s Day, one and all, and if you’re looking to add a little patriotic panache to proceedings today, start with our ‘One Pan Irish Eggs’ recipe — on our site and link in bio! ☘️ 🍳 #StPatricksDay #PaddysDay #PaddyNotPatty #IrishEggs https://ift.tt/33qwTMH

[gastrogays]

Let’s be honest; there isn’t much to do is there except eat, drink, try to relax, stay calm, wash hands, and keep social distancing 🙃 The next few weeks were scheduled to be our busiest since November, now it’s a barren waste ground that we feel a bit lost in; BUT, we have cake and that’s a good start to get out of this rut. A gorgeous three tier, cream cheese-frosted carrot cake, at that! 🥕 Thjs will help us cope with all of this madness. Stay safe everyone and WASH 👏 YOUR 👏 HANDS 👏 https://ift.tt/38Ruagg

[gastrogays]

[WATCH! 👀] Tutorial-ing this deeelicious dish of homemade ravioli (hand-rolled, not with a machine!) filled with @toonsbridge ricotta, wild garlic and lemon, drizzled in brown butter and topped with toasted pine nuts and grated @kylemorefarmhousecheese on our stories! @ipadzorz taking you through how it’s done, step by step! Will add to highlights for when it expires ✌🏻 SHARE THIS POST IF YOU LIKE 😘 https://ift.tt/2W3b4RM

[gastrogays]

🌳 This #IWD2020 it would be remiss of us not to remark on the amazing, awe-inspiring women in our lives and who we meet or work with on a daily basis — but instead of naming names, we’d also be remiss not to pinpoint the fact we made a pilgrimage of sorts this week to @ballymaloe_house, synonymous with a matriarch of modern Irish food, the late Mrs. Allen. Myrtle Allen was a woman of incredible skill, a visionary and a game changer (in ways unbenknownst even to herself) and truly set the course for the path Irish food has taken. We have all merely walked after her, in her footsteps... though two years have almost gone by since her passing, we found a real comfort in this exact setting you see in this picture, which we snapped whilst staying there earlier this weekend {guest}. This Myrtle tree was Mrs. Allen’s own, gifted to her aged one, and was planted and replanted each time she moved house, so from her family home and birthplace, so on and so on until ultimately resting at #BallymaloeHouse. It’s nearly 100 years old and stands proudly and boldly at the entrance to the House — so, there will forever be a Myrtle at Ballymaloe 🙏🏻 💓 https://ift.tt/3cRrfYm

[gastrogays]

🥚 Egg & Soldiers 🍳 Fresh free-range organic eggs from the grounds of @ballymaloe_house! #guest @irelandsbluebook . . #breakfast #brunch #egg #foodphotography #foodpics #feedfeed #f52 https://ift.tt/39y4hU5

[gastrogays]

This was our Friday night! Totally off our trolley 😂 The Ballymaloe Dessert Trolley is iconic, world famous and a highlight of dinner at the restaurant. Head Pastry Chef @jrryall is constantly changing things up every single day, (though some staples endure, of course, like Carrageen Moss Pudding) while also always reflecting the seasonality of what’s grown on the grounds of this iconic house. Our favourites from last night? That coffee & vanilla panna cotta and those gorgeous lil’ rhubarb tartlets 😍 #guest @ballymaloe_house @irelandsbluebook https://ift.tt/38vXTLM

[gastrogays]

We couldn’t come to @ballymaloecookeryschool around a weekend and not experience @saturdaypizzas for ourselves! 🤗🍕😍 We buy them when we can from the freezer section and adore the book so it had to be done. We ordered the meat special with lamb! Absolutely perfect 👌🏼🍕 The cherry on top? Our great friends @glasgow_diaz and @rkdinthekitchen we’re there at the exact same time and we had the most wonderful catch up! 👏🙌🥳 https://ift.tt/2xjrOtC

[gastrogays]

Tell us of a better hotel breakfast... 🍳 ☕️ 🥓 Waking up in @ballymaloe_house on a sun splittingly bright spring morning and lingering over the breakfast table is something we could seriously get used to. The blue check tablecloths, the porcelain on each table, fresh daffodils on every table, and an incredible array of things to nibble on from porridge with cream, stewed and spiced fruits, fresh grapefruit juice and cheese to homemade jams , scones, soda bread. Had an eye on Sally Barnes’ @woodcocksmokery kippers from the hot menu, but went classic with a full Irish today... there’s always tomorrow! #Guest @irelandsbluebook https://ift.tt/2VTmhnJ

[gastrogays]

The best sandwich in all of #Dublin? @thepepperpotcafe’s roast pear, bacon and Fifteen Fields cheddar on thick fluffy door stopper loaf 🤤 — let us know in the comments below the best sandwich you’ve had in Dublin! 🥪 https://ift.tt/2VFeeuE