Basic Rub - BiaMaith

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LIAM'S TOP TIPS FOR
COOKING LIKE A
BARBECUE PRO
No matter what cooking method you choose,
it is essential that you bring the meat to room
temperature before cooking. This will allow it
to caramelise much quicker and prevent it
burning on the outside.
I can’t stress enough how important it is that
all meats and shellfish are cooked through
before serving to your family or friends. This
is especially important for burgers, pork,
chicken and shellfish. If in doubt send me an
email or message on my Facebook page for
advice, I am always happy to help.
Barbecue Cooking Methods
Charcoal
For the Indirect Heat method on a charcoal barbecue, place the
charcoal to one side of the bowl leaving one side empty. You can
place a heat proof drip tray of some sort or tin foil here to catch any
drips which will make cleaning your barbecue easier when done.
When the coals have a light layer of white/grey ash on them and the
flames have died down, place the meat over the side with the coals
until the meat seals and is nicely caramelised on the outside.
When it is nicely sealed change it to the other side without the
charcoal and allow to cook until it is cooked to your liking. It is
essential to use the lid.
Circular Heat (only possible when using the lid) is ideal for
cooking larger joints like roast beef, whole chickens, legs of lamb
etc.
Charcoal
When using a charcoal barbecue, spread the charcoal in
a ring around the outside of the barbecue bowl,
leaving space in the centre for a heat proof
bowl or small roasting dish which will collect
any drips
By placing the charcoal around the bowl and
not under the meat, you are distributing the
heat around the barbecue so it acts like a fan
oven. If you were to place the charcoal under a
large joint of meat, it would burn on the outside
before cooking through. It is essential that you
use the lid of your barbecue when cooking this
way as this keeps the heat within the bowl
and distributes it evenly around the meat.
Gas
For the Indirect Heat method on a gas barbecue turn on one or two
gas jets on either side of the barbecue, leaving one side unlit. Seal
the meat over the lit jets so it is nicely caramelised on both sides
then move to the unlit side to finish cooking.
Direct Heat is the perfect way to cook burgers,
sliders, regular steaks, chicken breasts, sausages
etc. Turn the meat or fish often if using this
method
If you want to cook a joint of meat on a
gas barbecue, it firstly needs to be big
enough and have at least three independently controlled burners as
you will need to turn one or two of them off. Your barbecue must
also have a lid. Turn the outer jets on leaving the inner jets off which
is where you will place the meat so it does not burn from direct heat
under it.
Charcoal
For charcoal barbecues, place the coals evenly
in the bowl so they are covering the entire base of
your barbecue. When the flames die down and there is
a light layer of white/grey ash on the coals place the meat on the
grill, it should sizzle as you place each piece down. Cook the meat
to your liking or in the case of chicken, pork, burgers and shellfish,
ensure they are cooked all the way through so turn the meat often
as it cooks.
Gas
When using a gas barbecue to cook joints of meat, seal the meat on
all sides on a frying pan first. And don't forget to pre-heat the
barbecue with the lid down.
Gas
For using direct heat on gas barbecues, turn on all burners and
allow time for the grill to heat up then place the meat on the grill,
cook the meat to your liking, turning regularly. As above, pork,
chicken, burgers and shellfish need to be cooked all the way
through.
Indirect heat is ideal for cooking large cuts of meat like roasts,
cowboy steaks, whole chickens or sides of fish.
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13
AWESOME
RUB AND
MOP
RECIPES
THAT WILL
ADD WOW
TO YOUR
BBQ
R
ubs are essential for any barbecue. They infuse so much flavour into the meat,
fish or vegetables before they even go near the grill. I have come up with some
really easy rubs that you can make at home in just a few minutes and each will
compliment your chosen meat, fish or vegetables perfectly. From a smoky
American rub, which is great on steaks, to a zesty orange rub which goes great
with lamb, you will be spoilt for choice and really wow your family and guests
this summer. If using a rub that contains sugar you need to be extra careful and
turn your chosen food often when cooking your chosen food as it can easily burn.
As for mops, they're equally as essential. I really can’t stress just how important they
are when cooking on a barbecue - especially for meat, as it prevents it from drying
out. Mops also add a lovely flavour so try to use a mop that will compliment your
chosen rub. You will need a heat proof pastry brush to mop food while it is on a
hot barbecue. I use a large silicone pastry brush which is heat and flame resistant.
You can pick them up in some supermarkets from time to time so keep an eye out
for the offers.
Each rub will do 5 steaks. If cooking more, multiply the ingredients accordingly.
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13 Awesome Rub and Mop Recipes That Will Add Wow to your BBQ
Basic Rub
This is mildly spiced. Leave out the
cayenne pepper if you don’t like
spice.
* 200g sugar
* 100g salt
* 1 tbsp garlic powder
* 1 tbsp cayenne pepper
* 1 tbsp ground cumin
* 1 tbsp black pepper
Cajun rub
* 50g salt
* 50g paprika
* 1 tbsp thyme
* 1 tbsp oregano
* 1 tbsp coarse black pepper
* 1 tbsp onion powder
* 2 tsp cayenne pepper
Sweet & Spicy Rub
This has a touch of sweetness with a
spicy kick and can be made as hot or
mild as you like, just add more or less
chilli and cayenne pepper.
* 50g sugar
* 50g brown sugar
* 50g paprika
* 3 tbsp salt
* 1 tbsp black pepper
* 1 tbsp garlic powder
* 1 tbsp chilli powder or
cayenne pepper
Classic American Rub
* 100g brown sugar
* 50g paprika
* 4 tbsp salt
* 3 tbsp coarse black pepper
* 2 tsp garlic powder
* 1 tsp cayenne pepper
Pepper rub
Zesty Lamb Shank rub
One of my favourite steak rubs, this
rub gives any steak a fantastic
peppery flavour. Feel free to add more
lemon zest or use lemon pepper for a
zestier pepper flavour.
This is great for most lamb dishes.
Change the orange to lemon zest to
make a great rub for fish.
* 3 tbsp salt
* 3 tbsp coarse black pepper
* 1 tsp chili flakes
* 3 tbsp garlic powder
* 3 tbsp dried parsley
* 1 lemon, zested
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* 1 tbsp mint
* 1 tbsp thyme
* 1 tbsp paprika
* 2 tbsp brown sugar
* ½ tsp ground black pepper
* ½ tsp of coarsely ground
black pepper
* Zest of ½ an orange
* 1 tsp garlic powder
13 Awesome Rub and Mop Recipes That Will Add Wow to your BBQ
Lamb Cutlet Rub
Piri Piri Rub
Perfect for chicken or fish especially
prawns
* 1 tsp smoked paprika
* ½ tsp salt
* 1 tsp cumin powder
* 1 tsp mustard powder
* 1 tsp dried thyme
Basic Smoky Mop
* 5 tbsp cider vinegar
* 2 tbsp Worcestershire
sauce
* 2 tbsp water
* 1 tbsp smoked paprika
* 1 tbsp lemon juice
* 1 tsp oregano
* 2 tsp garlic powder
Lamb Shank Mop
* 4 tbsp vinegar
* 2 tbsp Worcestershire
sauce
* 1 tsp cayenne pepper
* 1 tbsp paprika
* 2 tbsp orange juice
* 2 tbsp smoked paprika
* 2 tbsp paprika
* 1 tbsp ground cumin
* 1 tbsp ground coriander
* 1 tbsp garlic powder
* 1 tsp salt
* 1 tsp coarse ground black pepper
* 1 tsp cayenne pepper
Beef Brisket Rub
Perfect for beef brisket or steaks
* 4 tbsp brown sugar
* 1 tbsp garlic powder
* 1 tbsp salt
* 1 tbsp ground cumin
* 1 tsp cayenne pepper
* 1 tsp coarse black pepper
Lamb Cutlet Mop
* 4 tsp water
* 1 tsp apple cider vinegar
* ½ tsp Worcestershire
sauce
* 1 tsp lemon juice
* 1 tsp paprika
* ½ tsp black pepper
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Spicy Chicken
& Herb Mop
* 2 whole lemons, zest and juice
* A good bunch of fresh parsley
* A good bunch of fresh mint
* A good bunch of fresh
coriander
* 2 garlic cloves peeled
* 1 red chilli
* ½ tsp coarse ground black
pepper
* 75ml Rapeseed oil
OOOhhhhh Saucy!
It's so much cheaper to make your own BBQ sauce and it's much easier than you'd
think as well. Here are three simple sauces that I've created just for you – you can
mix and match them with all the delicious meat recipes you'll find in this month's
magazine.
Irish Whiskey BBQ Sauce
Hot or Not BBQ Sauce
Tangy American BBQ Sauce
This sauce is my twist on the American
Bourbon Ribs that are so popular in the
States. It goes perfectly with a steak or
especially the Irish Whiskey Baby Back Pork
Ribs on page 42
This recipe uses liquid smoke which I can’t
recommend to you enough. It brings the
sauce to a whole new level. You can get it
online from www.americanfood.ie for less
than €5 a bottle
* 1 can chopped tomatoes
* 120ml of white vinegar
* 55g dark brown sugar
* 150ml (10 tbsp) American
mustard
* 1 tbsp ketchup
* 1 tsp sugar
* 1 tsp chilli powder (optional)
* 1 tsp chilli flakes (optional)
* ½ tsp ground black pepper
* ½ teaspoon smoked paprika
* 1 can of chopped tomatoes
* 1 onion, finely chopped
* 2 tbsp rapeseed oil
* 350ml cold water
* 3 tbsp Irish whiskey
* 100g tomato paste
* 100ml white vinegar
* 1 tbsp onion powder (optional)
* 1 tbsp paprika
* 100g brown sugar
* 3 tbsp maple syrup or honey
* 3 tbsp Worcestershire sauce
* 1 ½ tsp Stubbs’s liquid smoke
* ½ tsp paprika
* 1tsp salt
* ½ tsp coarse ground black pepper
* 1 tbsp garlic powder
* 1 tbsp black treacle or molasses
Method
1. Add the ingredients to a pot. Bring to the
boil, reduce heat and simmer, uncovered, for
10-20 minutes, depending on how thick you
like your sauce.
2. If you plan on blending your sauce, it will
thicken more. Or if you prefer, you can leave
your sauce chunky.
Method
1. Heat the oil in a heavy bottomed pot then
add the onion and cook for 1-2 minutes.
2. Add the rest of the ingredients - leaving
the water till last - and bring to the boil.
Simmer for 1 hour until the sauce thickens.
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* 2 cloves of garlic, chopped
* 85g brown sugar
* 3 tbsp white vinegar
* 4 tbsp Worcestershire sauce
* 1 tbsp tomato puree
* 1 tbsp ketchup
Method:
1. Add the ingredients to a pot. Bring to the boil,
reduce heat and simmer, uncovered, for 10-20
minutes, depending on how thick you like your
sauce.
2. If you plan on blending your sauce, it will
thicken more. Or if you prefer, you can leave
your sauce chunky.
MJ O Neill’s Butcher Shop in Clonakilty has been providing the
people of West Cork with the finest, locally sourced meat since
1919. It’s the only butcher in Clonakilty that still has their own
abattoir and they source their cattle from a small farm in
Inchydoney. So not only is their meat delicious, but their
customers can enjoy the lowest food miles too.
O’Neill’s is a member of Good Food Ireland so are committed
to supporting Irish and local businesses. All the meat sold in
the shop is from West Cork and 100% traceable. They also
stock local artisan food products and potatoes and vegetables
that are grown locally.
O’Neill’s is family run and Michael and Marie always provide a
top notch service with a smile and with a friendly word for
customers. They’re always willing to offer advice on cooking
times or which cuts to choose on a budget - they’re everything
a local butcher should be.
Here at BiaMaith, O’Neill’s is our go-to butcher because we
know we get quality, delicious meat every time. All of the beef
and lamb products in this edition of the BiaMaith magazine
came from O’Neill’s and we can honestly say it was some of
the nicest we’ve ever had.
To celebrate their collaboration with BiaMaith, O’Neill’s has a
special Barbecue Special for customers, who can avail of it
from the 1st to the 15th of August. Just ask for the BiaMaith
BBQ Pack.
It contains:
4 juicy steak burgers
4 gourmet sausages
4 lamb griddle sticks
4 succulent chicken sticks
All this is just €12.
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CHEESY MEATBALLS IN BBQ SAUCE
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BIAMAITH'S
FAVOURITE
BARBECUE.
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BiaMaith is delighted to be
involved in Bord Bia's Lamb –
Tasty, Easy, Fun campaign. We
adore lamb and it seems that
you do too – a survey for the
campaign has found that
barbecued lamb wins out as the
favourite mid-week dish for the
summer. And given that here at
BiaMaith we aim to please,
we've created these unique and
delicious recipes just for you.
You'll also find a selection of
other tasty lamb dishes from
Bord Bia on
www.tastyeasylamb.ie
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BBQ Lamb Cutlets
M y mum used to make lamb
cutlets a lot when I was a kid and
I loved it when she did. When
mum cooked, there was no such
thing as a rare steak or pink lamb
and I didn’t mind one bit and still
wouldn’t if she was still with us.
She used to get such amazing
flavours into her food, especially
her lamb cutlets. This is why I
really enjoyed cooking this
particular dish for this month’s
BiaMaith Magazine. It reminded
me a little of my mum and how
she loved nothing more than to
cook for her hungry sons and
husband. I think she was happiest
when in the kitchen cooking for
us, most of my memories of her
are of her pottering around the
kitchen cooking up something
wonderful. I am thankful that I
inherited her passion for food and
really happy that I get to share
that passion with hundreds of
thousands of people like you.
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BBQ LAMB CUTLETS
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I served mine with a minted Greek yoghurt dip which
is 100g Greek or natural yoghurt to 15 mint leaves and
10 slices of pickled gherkin chopped finely. Mix it all
well and serve on the side with the cutlets.
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Who wants to spend their day
in the kitchen on a hot
sunny Sunday when you can
be out in the garden
enjoying a glass of wine or
beer with your family? This
recipe is ideal for such a
day.You start it in the oven
just like any roast leg of
lamb, but with this, you coat
it in a delicious barbecue
rub first. This gives it a
delicious barbecue flavour
before it even hits the
barbecue.
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Liam's kitchen
pick of the month
Knife - Santoku knife from Stellar
(Japanese general purpose knife)
Handle - Plastic with a wooden effect
Liam’s verdict: 9/10
When this knife arrived in the post I wasn’t overly impressed to
begin with. The blade seemed light - far lighter than the
professional brands I’m used to. I was pleasantly surprised,
however, and found that it was well balanced and comfortable
to hold. The handle is a bit on the heavy side though, which
may make it a little awkward for those not used to it.
It held its edge (remained sharp) for about two weeks of daily
use then started to dull slightly. This isn’t a problem for me as
I'm used to sharpening knives and I obviously cook more than
the average person. So I am not judging the knife on this as
most knives need sharpening on a regular basis. It is totally
normal with straight edged knives.
I’ve used this knife for a six months now and it has turned into
my go-to knife for most general jobs - from chopping onions to
various vegetables and even raw and cooked meats like chicken
breasts. I also used the knife in a professional kitchen recently
and it was the knife I used most, which says an awful lot. I
asked other chefs in the kitchen to give it a go and everyone
else liked it and was
surprised at how easy it was to sharpen and how sharp it got
when we did sharpen it.
I have a large collection of knives some of which I have had for
many years. These have served me very well throughout my
career and will remain part of my collection. I can see this one
lasting me for many years to come, too. If you're thinking of
purchasing one to use at home, I would highly recommend it as
Every month we'll check out kitchen equipment, gadgets and accessories and put them
to the test to let you know if they're worth parting with your hard-earned cash for. This
month Liam reviews a Stellar Santoku knife.
Pros:
Cons :
This knife is well-balanced,
keeps its edge as long as
any professional knife, is
easy to sharpen, doesn’t
rust, is dishwasher safe and
has indents on the blade
which prevents starchy
foods sticking to it.
Handle a little heavy for
continuous use.
you will use it far less than I do. I have no doubt that if you
take care of the knife it will last you well.
Find your local stockists by searching online at
http://www.stellarcookware.co.uk/WhereToBuy.aspx
Liam's Tip: I would
highly recommend you
purchase a steel and ask
your butcher to show you
how to use it. Most
butchers will even order
a good steel for you.
Expect to pay around
€25.
go over a monkfish salad or presenting your dish on a plate with a
glass dome over the top. Using The Smoking Gun, you can easily fill
this dome with smoke then remove it at the table to the delight of
your guests as the smoke clears to reveal a beautifully presented dish.
Or imagine smoking a glass of iced baileys and presenting it to your
friends with wonderful whiskey smoke flavour wafting from the
glass. Don’t get me started on how good a pavlova or meringue is
when the mix is smoked before cooking.
I have spoken with a few people in the food business who can’t wait
to get their hands on my new Smoking Gun. Ralph at Mossfield
Organic cheese is going to try smoking some of his cheese, Fergus at
Pigs on the Green is going to try smoking some pork and Michael
from O’Neills butcher in Clonakilty is going to smoke some of his
amazing sausages. I can’t wait to meet with them and start
experimenting.
So, would I recommend you get one of these… I definitely would.
You will enjoy experimenting at home and end up with all sorts of
amazing smoked food and drinks. So, if you are a serious foodie then
this is a gadget you should check out. I promise you won’t be
disappointed.
Feel free to send me pictures of your creations on my Facebook page,
Instagram or Twitter or PM me if you do get one and need some
inspiration.
I am a bit of a gadget freak. I
love my toys, especially kitchen
toys. They are so much fun to
play with, especially as you end
up with some tasty grub when
you're done.
We are regularly asked to review
products here at BiaMaith and it's
rare that I get so excited about
trying something out.
Before this little gadget was
invented, you'd have had to spend
We checked out the
a fortune on smoking equipment
Smoking Gun by
and the process would often take
Polyscience and secured a
days in order to smoke foods. As
discount code for all
well as this, the types of foods you
BiaMaith readers. All you
could smoke were limited. It was
have to do is go to
also a complicated process
www.sousvidetools.com
requiring
knowledge
and
and enter the code
expertise.
SMOKING10 at the
Then The Smoking Gun came
checkout.
along and changed all that. All of a
sudden it because possible to
lightly smoke all sorts of meat, fish
and cheeses. Then some talented chefs got adventurous and started
smoking all sorts of stuff you couldn’t normally smoke - from butter
to salt to soups and salads and even cocktails and beers. The list of
possibilities is endless.
Why would you buy something like this if you aren’t a chef?
Admittedly this is one for serious foodies, for home cooks who want
to bring their food and presentation to a whole new level. Imagine
having a dinner party then lightly smoking some crispy kale leaves to
Holy Smoke!
+ Pros:
It smokes food easily in 5 minutes. It's
battery operated and portable, very easy
to use, has a mountain of uses - from
smoking fish, salads veggies and even
drinks.
- Cons:
None!
Liam’s verdict: 9/10
26
Page 27
The Emmet Hotel is a boutique hotel located in a beautiful
Georgian square in the heart of Clonakilty. You're a stroll
away from everything the buzzing town has to offer yet the
hotel has an intimate country house feel to it. The Front Bar at
the Emmet has traditional music and dance on a Sunday night and
the bistro serves traditional food that's sourced locally. The
.courtyard garden is an ideal space for families
Here at BiaMaith, we love supporting family businesses who put
their heart into what they do. And it's clear that the owners
and staff at The Emmet take pride in it and work hard to ensure
that their hotel is a little gem in the beautiful town of
.Clonakilty
For more information, check out www.emmethotel.com or call
023 883 3394
27
WE
CLONAKILTY
T
HEY SAY West Cork is a place apart - and
it genuinely is, in more ways than one.
Here at BiaMaith, as you can imagine, food is
top on our list of priorities when choosing
somewhere to visit. And Clonakilty certainly
doesn’t disappoint in that department. But it’s not
just the great grub that has caused us to fall in
love with this town - it’s got so much to offer in
other departments as well. So whether you’re
into the great outdoors, culture, history, music or
anything in between, there’s something for
everyone in this gorgeous town. Here we’ve
come up with a guide for anyone who’s looking
for a fantastic holiday destination.
FOODIE PARADISE
A brilliant local. Another firm favourite for a tipple is the
famous DeBarra’s folk club, which definitely lives up to
its reputation. It’s a great place for a pint and a catch up
with friends but for music lovers it’s practically a museum
- with everyone from Noel Redding to Roy
Harper and Hozier having played here. It’s a great spot for
trad music as well. And back to grub, DeBarra’s also does
lunch, but we have yet to sample it.
The food on offer across the board in Clonakilty and its
surrounding areas is varied and delicious. Even the local
SuperValu is one of the best I’ve seen in the country. The
Clonakilty market on a Friday has everything from fresh
fish to authentic Thai food, pizza and local cheeses and
olives that have to be tasted to be believed. BiaMaith made
this beautiful town its base a few months ago and already
it feels like we’ve found the perfect location to grow the
business. There’s so much fresh, delicious food available
and the restaurants and cafes really go out of their way to
delivery amazing fare that will have you practically
licking your plate. Oh, and let's not forget Clonakilty
pudding. Need I say more?!
One of our favourite lunch spots in town is Scannell’s Bar.
It’s not your typical greasy pub grub - its menus have flair,
they use locally sourced ingredients and it’s just so tasty.
And if you’re lucky enough to be able to stay for a few
drinks as well, they’ve got a wonderful selection of craft
beers and ciders as well as loads of different gins and other
spirits.
We have, however, eaten in The Farm restaurant in town
and it’s absolutely delicious and I would highly
recommend it. As well as a fantastic a la carte menu of
local meat and seafood, it also does a cracking
Deasy’s Harbour Bar and Seafood Restaurant in Ring
village, just a few minutes’ drive from Clon. Not only does
this place have a great pint of Guinness and a fantastic
view, the seafood is to die for and the steaks are succulent,
juicy and melt in the mouth. I love how the menu changes
regularly, depending on what’s in season.
28 29
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WE
CLONAKILTY
I
f you’re looking for yummy cakes, I love
Gearoidín’s home made baking and I reckon Sticky
Bun has the best coffee in town. Try their pancakes
with blueberries and honey for a breakfast treat or go to
Harte’s near Asna Square for great value and tasty home
made baking. Richy’s does a gorgeous scone too if you’re
looking for somewhere to put your feet up one afternoon,
a sunny day - or any day for that matter. There’s a surf
school out there too for anyone that is that way inclined.
Another brilliant day out that we can highly recommend is a
tour with Shearwater Wildlife Tours, which is based in
Clonakilty. We spent a sunny Sunday out on a boat and got
up close and personal with a school of dolphins, which were
swimming alongside us. The company’s founder Paul
Connaughton’s knowledge of marine wildlife and birds is
just amazing and his enthusiasm and excitement is
infectious. He made time for everyone on the tour and really
shared his expertise with us all generously. Shearwater
Wildlife Tours offer a variety of guided tours and tailor
made holidays with expert guides along the Wild
and his Mauritian curries have a reputation in their own right
so I’m really looking forward to trying one.
Outside of Clonakilty, I love the Food Depot in
Courtmacsherry, which is a food truck run by Masterchef
Ireland winner Diana Dodog. It’s there on Sundays and the
menu changes weekly. Such a treat if you’re out and about
Atlantic Way with a main focus on West Cork and its
Headlands, Estuaries and Islands. These include whale,
dolphin and seabird cruises from Clonakilty, Baltimore and
Kinsale, along with birdwatching tours of all West Cork's
best sites.
If dry land is more your thing, there are nature and bike
trails galore in West Cork too. Rineen Woods near Union
Hall and Glandore is a must for families with young
children, who will adore the tiny fairy houses along the
paths. In Clonakilty, kids will love the Model Railway
Village, where you can see a miniature version of all the
West Cork Towns.
that way. I adore their Magic Slices and they go so well with
their Americano coffee. Not too far away in Timoleague, I’m
a big fan of Monk’s Lane and in Rosscarbery, you have
Pilgrims. They’re all worth visiting.
THE GREAT OUTDOORS
As I write this, the sun is splitting the rocks, and hopefully
the good weather will continue, especially so that you can
try out all the delicious barbecue dishes we’ve created for
you. And there’s no better place than Clonakilty when the
sun is shining. There are miles of glorious beaches nearby Dunworley, Red Strand, Long Strand, Owenahincha - the list
goes on and on. And let’s not forget Inchydoney, which was
recently named the best beach in the country. It's paradise on
29 30
Page
WE
CLONAKILTY
There's an indoor soft play area and the highlight is a tour of
the town on the 'choo choo'. The West Cork Garden Trail is
also something you should look at seeing - it consists of 15
beautiful gardens from Lisselane, Glenview and Fernhill in
Clonakilty to Glebe Gardens, amongst others in Baltimore.
There’s half a dozen more gorgeous gems on Sheep’s Head
and on the Beara Peninsula. Other fun days out include a visit
to the Hobbit House at Glenview Gardens in Enniskeane and
for those who love the great outdoors, a hike up around Galley
Head, for example, does the soul good. There's no clutter
there, zero high rise, everything is a feast for the senses. A
walk through the woods at Courtmacsherry is lovely too and
while you’re out that direction, you should take a stroll
through the ruins of the old abbey in Timoleague.
PAMPERING CLON
Clonakilty is a great destination for anyone looking to spoil
themselves and indulge in some pampering sessions.
Inchydoney Lodge and Spa is renowned all over Ireland as a
brilliant place to go for some R&R.
And if you’re looking for a day spa experience, here at
BiaMaith, we’d highly recommend Jessie’s Day Spa. They
offer a host of beauty treatments,
relaxing massages and a top-class
hairdressing service too. There
are some fab shops in town too.
My personal favourite for clothes
shopping is Gooseberry
Boutique.
HISTORIC CLON
PLACES TO STAY
For any history buffs out there, especially those who have an
interest in Irish history, Clonakilty and its surrounding areas
have so much to offer. There's the West Cork Museum in
Clonakilty as well, and Michael Collins House in Emmett
Square is open during the summer months. (It’s closed on
Mondays). Here, interactive displays,
audio visuals, historical artefacts and
information boards history tell the
story of Irish history that is easily
accessible for all the family and all
levels of interest and knowledge.
Check out the impressive statue of
Michael Collins near the museum at
Emmet Square and if you are
interested in the great leader, his
birthplace at Woodfield outside
Clonakilty is open year round too.
This is where the Collins family home
was until it was sold in 1924 and here
you’ll see the footprint of a
farmhouse, which Michael Collins’ mother built when he was
There are loads of
accommodation options in
Clonakilty - from B&Bs to guest
houses, family hotels and more.
We’ve stayed in the Incydoney
Lodge and Spa, which is out
beside the beach and gets a
massive thumbs up from us. For a gorgeous place to stay
closer to town, we highly recommend the Fernhill House
Hotel, with its spectacular gardens, great grub and gorgeous
views over the town. You could easily walk into town for your
night out and grab a taxi back if you’re not feeling energetic
enough for the hill after a night out enjoying everything
Clonakilty has to offer. The family run hotel has a reputation
for its top-class service and its hospitality. We’ve been to a
couple of weddings and gatherings there and it always
10. It was burned down by the Essex Regiment during the War
of Independence in 1921. The building at the back of the site
was the original
dwelling house where Michael Collins was born on October
16th 1890.
“
impressed. The rooms are gorgeous and the beds are
extremely comfortable - it’s got everything you want for a
relaxing stay in West Cork.
West Cork isn’t as far away as you might think - the M8
motorway makes Cork city a fairly quick spin from Dublin,
and less than an hour from the city, you’ll be in Clonakilty,
where the rest of West Cork awaits just a short drive away. It’s
the perfect location to base yourself for exploring one of the
most beautiful corners of Ireland. Another great thing about
Clon is that you will avail of free parking all over town so that
you can potter around and enjoy the gorgeous boutiques, shoe
shops, arts and crafts shops and everything in between. The
revamped main street even has tables and chairs so that you
can rest your legs and take in the scenes around you. What
more could you want?
Page 30
31
Shearwater Wildlife Tours is a West Cork based
company which was launched in 2014. The
company's founder Paul Connaughton has had a
lifelong passion for birds and marine wildlife.
Shearwater Wildlife Tours offer a variety of guided
tours and tailor made holidays with expert guides
along the Wild Atlantic Way with a main focus on
West Cork and its Headlands, Estuaries and Islands.
These include Whale, Dolphin and Seabird Cruises
from Clonakilty, Baltimore and Kinsale along with
Birdwatching tours of all West Cork's best sites. All
tour information is available at :
www.shearwaterwildlifetours.com
31
AUGUST'S
BUMPER
GIVEAWAY
Lunch at
Deasy's Harbour Bar and
Seafood Restaurant
we adore this place.
For this edition of the BiaMaith magazine, we've
decided to give one lucky reader a MASSIVE prize. We'd
love to win this ourselves!! As you know, BiaMaith HQ
has moved to Clonakilty in West Cork, so we want to
showcase our town and all it has to offer. So we're giving
a TWO NIGHT BREAK for two people to Clonakilty that
includes:
Dinner on one of the
nights at the lovely Emmet
Hotel in the heart of
Clonakilty. Fabulous!
AN EARLY BIRD
DINNER AT
THE FARM
A 2 NIGHT B&B
STAY IN THE
FABULOUS FERNHILL
HOUSE HOTEL IN
CLONAKILTY, AND
THEY'VE ALSO
KINDLY GIVEN US A
WEST CORK
GARDEN TRAIL
SEASON PASS TO
GIVE AWAY.
2 signed copies
of the
BiaMaith cookbook,
Good Food Made
Simple.
A FAMILY PASS TO MICHAEL COLLINS
HOUSE MUSEUM – FOR YOUR HISTORY
FIX.
RESTAURANT
SO SCRUMPTIOUS!
a pampering session at
Jessie's Day Spa, which
includes:
a full body massage
a deluxe facial,
an Olaplex hair
treatment
a wash and blow dry
what a treat!
A bumper hamper
of Clonakilty
Black Pudding
products the
taste of Clon!
A Whale
watching tour
with Shearwater
Wildlife Tours –
this is such an
amazing
experience.
to enter the competition go to www.biamaith.ie/competitions
32 33
Page
NEW DEBARRA’S LUNCH MENU
NOW AVAILABLE
12-4pm Monday to Saturday
Clonakilty, West Cork | www.debarra.ie
33
BEEF BURGERS
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cannells Bar is my go to pub in
Clonakilty. I've only lived here for the
past few months but I already feel at home
there as the owners, staff and customers are
always friendly and welcoming. It's such a
relaxing place and they've got a cracking beer
garden. It's the perfect place to make new
friends and what's even better is that the food
there is cracking.
Kevin and Shane, the owners, are
both from Clonakilty. They have a
real passion for what they do and
are a big part of the local
community.
Check out www.scannells.ie for
information on menus, music and
craic at Scannells.
Page
38
37
A
ll of the succulent, delicious pork for the recipes for this magazine was kindly supplied
by Fergus Dunne from Pigs on the Green in Co. Offaly. All I can say is, "wow". The ribs
fell off the bone, the meat was tender and bursting with flavour. The meat is organic, free
range and reared with love.
Fergus and his wife Sandra work on every aspect of the farm - from rearing and breeding 100
pigs, working the land and producing the final products, which include sausages, dry cured
rashers, pork loins, chops and slippers of ham.
Unlike many other farms, which rear pigs indoors, Pigs on the Green specialise in rearing
outdoor pigs, which produce a more succulent and better-flavoured meat. Fergus explains: "It's
a premium product and we work with a butcher to hand make rashers and sausages in a variety
of flavours." They recently developed a seawood version for a top restauant.
Just three years old, the business has come a long way and is now listed in John and Sally
McKenna's Good Food Guide. And they can also add the BiaMaith stamp of approval to their
food as it's simply delicious.
For more information, check out www.pigsonthegreen.com, phone Fergus on 087 3146824,
email him on [email protected] and check out his Facebook page www.facebook.com/
pigsonthegreen
Keep and eye out of www.BiaMaith.ie for more delicous pork recipes featuring meat from Pigs
on the Green.
38
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Page 40
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Page
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IRISH WHISKEY BBQ PORK RIBS WITH A KICK
I made these in a few places I've worked in over the years and many people told me they were the best
ribs they'd ever tasted. I love the Irish twist that comes with the whiskey as American ribs usually call for
bourbon. These are also spicy so if you don't like spicy food, use half the chilli and pepper. If making
these then I definitely recommend making your own sauce. Take a look on PAGE...I used Galway Bay Irish
Whiskey to make these. It's a new whiskey and they gave me a bottle to sample. It went down really well
with the whiskey lovers at BiaMaith HQ.
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Page 42
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SLOW-COOKED BABY BACK
PORK RIBS, A'LA LIAM
I'm a big fan of ribs and this is my
personal favourite recipe. They meat falls
off the bone and is so succulent and
bursting with flavour. They go so well with
an ice cold beer on a hot summer's day.
So get your barbecue out, pop some
beers in the fridge and invite your friends
around for the evening and get cooking as
you will enjoy these fantastic ribs all the
more with the company of good friends
and family to chat and laugh into the wee
hours.
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Page
A
ll the delicious chicken we used for this month's BiaMaith magazine came from our
local chicken supplier here in Clonakilty, Shannon Vale Foods. Like all our meat
suppliers, Shannon Vale Foods is a wholly Irish-owned family business – the current
management team are the fourth generation to work in the business.
Over the past 100 years, the business has moved and expanded its premises to become
ultra-modern facility it is today, just on the edge of Clonakilty town. The company employs
approximately 100 staff and is proud of its products, its place in the supply of poultry
products in the country and its contribution to the local economy of Clonakilty.
And here at BiaMaith we are proud to promote Shannon Vale and its quality chicken – talk
about tasty!
For more information about the company – which supplies chicken to retailers all over
Ireland – go to www.shannonvalefoods.ie.
American Food and More Store (www.americanfood.ie)
is a one stop online shop for anyone who lives in Ireland but LIKES American food!
We are located in Dublin and import top brand American products including
General Mills Lucky Charms, Aunt Jemima Pancake Mix and Syrup, Nestle SemiSweet Chocolate Morsels, McCormick's Old Bay Seasoning, Stubb's Liquid Smoke,
A1 Steak Sauce, Jolly Rancher candy and much, much more! You'll find baking
ingredients, breakfast items, candy, snacks, drinks and general groceries at
www.americanfood.ie. We also wholesale to quality Irish retailers and you'll find
them listed in the stockist section of our website. Check us out today! BiaMaith loves the American Food and More Store for its liquid smokes and the
Stubb's BBQ sauces – which are the cloeset you'll ever get to home made. Yum!
43 44
Page
BBQ SPATCHCOCK CHICKEN WITH LIME,
CORIANDER AND CHILLI
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To cook in the oven pre-heat to 180C and roast, skin side up, for about 1 hour 20 minutes, depending on the size of
the chicken. Ensure you baste it with the marinade at least every 20 minutes.
44
Page 45
SPICY, STICKY & CRISPY CHICKEN WINGS
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SPICY LEMON & HERB CHICKEN WITH
A PIRI PIRI RUB
Traditional barbecue flavours and sauces aren’t for everyone. But the thing is, barbecued
food can have a variety of different delicious flavours. It can be refreshing and bursting with
the aromas and flavours we associate with summer - like fresh lemons, parsley, mint and
coriander. Coupled with the hint of smokiness from cooking on the barbecue, this
combination is something special.
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Page 48
3
A
ll the fish for this edition of the BiaMaith magazine came from the Fresh
Fish Seafood Deli, which has shops in Burgatia in Rosscarbery and on Ashe
Street in Clonakilty. I am so lucky to have access to delicious seafood right on my
doorstep and these guys provide the freshest fish from local boats in the heart of
West Cork. Talk about foodie heaven!
Owner Peter Shanahan has always had a love for the sea, fish and also cooking but
has a background in construction. When the recession hit, he opened a new fish
shop in his home town. The fish is sourced from the local boats of Union Hall,
Baltimore and Kinsale and they sell fish from their own boats as well as from a
network of local fishermen. They have guaranteed access to quality Irish fish,
which is right at home with the BiaMaith ethos of shopping local when you can,
and supporting Irish businesses.
FSD has several mobile units servicing West Cork and Co. Cork with their fresh
fish and signature homemade produce - keep an eye out for their nautical themed
units. In 2015, they ventured into the food truck arena with The Fish Basket, which
sells fresh fish and homemade chips and other seasonal seafood favourites. I can't
wait to give this a go as I've heard it's amazing. And if it's anything like the fresh
fish available from their shops, customers are in for a treat.
The Fresh Fish Seafood Deli in Clonakilty is open Monday to Saturday from 9am
to 6pm and the Rosscarbery store is open Monday to Friday, 9am to 6pm and on
Saturdays from 9am-4pm.
For more information, visit www.fishrosscarbery.com
48
Page
49
King Prawn
Kebabs with
Cherry
Tomato Salsa
If you aren’t a big meat
eater or want something
lighter for your barbecue,
then this is the perfect
dish for you. The tasty and
refreshing tomato salsa goes so
well with the prawns and is very
easy to make. The Spice Devils
spice mixes are a personal favourite
of mine and perfect to season these
delicious prawns with. You can find
them in SuperValu stores all over
Ireland or have a look on their site
for a list of stockists
www.spicedevils.com.
49
Page 50
KING PRAWN KEBABS WITH
CHERRY TOMATO SALSA
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50
Page 51
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When I throw a barbecue party, I usually find that there is always someone who likes
plain food and who's not fussed about barbecues at all. It could be an elderly person who
isn’t used to the strong flavours and spices I usually add to the dishes I'm cooking, or it
could be someone who simply prefers food with less of a kick. This is a simple salmon dish
that will please any such eater. It takes very little effort on your part and cooks away on its
own without needing any attention, which will leave you time to concentrate on looking
after your guests and cooking some of the more complicated dishes.
TASTY SIMPLE SALMON
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52
51
HOT BUTTERED BBQ
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SMOKY BBQ MUSSELS IN CHILLI & LIME
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A Tasty Bit on The Side
Barbecues aren't just about the meat: what you serve
with the mains are just as important and if you offer a
selection of these delicious dishes, it'll bring your feast
to a whole other level.
BBQ Beans with Smoked Bacon Lardons
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Ingredients
* 3 tins of baked beans – any
brand will do
* 2 tins of kidney beans
* 250g smoked bacon lardons
* 1 red pepper, cut into a small
dice
* 2 garlic cloves, chopped
* 1 red onion, thinly sliced
* 1 tbsp cider vinegar
* 1 tbsp mustard powder
* 5 tbsp dark brown sugar
* 2 tbsp tomato ketchup
* 2 tbsp Worcestershire sauce
* 2 tsp smoked paprika
* 2 tbsp rapeseed oil
Spicy or Not Potato Wedges
Ingredients
* 8 large potatoes, I used
roosters
* 2 tsp smoked paprika
* 1 tsp salt
* 1 tsp ground cumin
* 1 tsp cayenne pepper,
more if you like them really
spicy
* 1 tsp chilli flakes –
optional
* ½ tsp mustard powder
* 1 tsp oregano
* Grease proof paper to
line your roasting tin
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Ingredients
* 4 whole fresh corn
or 8 small frozen.
* 50g real butter
* 3 tsp salt
Ingredients
* 2 tsp paprika
* ½ white cabbage
* 3 carrots
* 4 spring onions
* 8 tbsp crème fraiche
* 2 tbsp light mayonnaise
* 2 tsp Sriracha hot sauce
or Tabasco
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A Tasty Bit on The Side
Jacket Potatoes with Smoky Herb Butte
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Barbecues aren't just about the meat: what you
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Ingredients
* 4 large rooster potatoes
* 100g real butter
* 1 tsp smoked paprika
* ½ tsp black pepper
* ½ tsp salt
* 1 tsp dried thyme
* 1 tsp dried oregano
* Tin foil
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* ½ tsp salt
* 1 tsp dried thyme
* 1 tsp garlic powder
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* 2 tbsp cider vinegar
* 2 tbsp Worcestershire sauce
* 4 tbsp water
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This August, Jack and Jill are encouraging ‘Children to
help Children’ with a month long fundraising campaign –
‘Bake a Cake for Jack & Jill’. Every €16 raised provides 1
hour of home nursing care. Jack & Jill provide home
nursing care for children from birth up to 4 years of age
and also provide end of life respite care for all children.
So while the children are off school why not help them
help Jack & Jill?
For more information or to register checkout
www.jackandjill.ie to receive your FREE ‘Bake a Cake’
pack with an exclusive Recipe booklet from BiaMaith, who
teamed up with Jack & Jill earlier this year to support the
campaign.
Page
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57
Copyright 2016 BiaMaith. All rights reserved.
No part of this publication shall be reproduced or transmitted in any form or by any means,
electronic to mechanical, including, photocopying, recording or by any information
retrieval system without written permission of the publisher.
Published by The Purple Barn Ltd, trading as BiaMaith
Recipes and Photography by Liam Boland
Editing by Aine Bonner
Cover and Magazine Layout Design by Michal Zyromski
58