A Feast of Kilkenny Produce

Where can I eat a meal like this in Kilkenny? The photograph may not be the best, but the flavour was superb. The roast pork was from a Kilkenny free range, Tamworth pig crossed with a wild boar - succulent, full of flavour, without being too strong, with the perfect crisp crackling.

Kilkenny Produce at its best

The classic Sharpe's Express new potatoes, the mint, the spinach and the broad beans were freshly dug and/or picked, less than an hour before consumption. The gravy was made from the rich pork juices. Such simple fresh ingredients need no elaborate sauces, in fact they make salt and pepper almost redundant.

The tender young broad beans, cooked briefly in their jackets (no need for peeling), have a immediate and delicious flavour that no picture can convey. The spinach briefly wilted, had no requirement for any seasoning and there is simply no alternative to a freshly dug new potato, steamed with some sprigs of mint. The experience is intense.

These ingredients are all easily reared and grown in Kilkenny. So, why is it so difficult to find a restaurant in County Kilkenny serving simple high quality, seasonal and local ingredients, that are squeeky fresh, at a reasonable price?

If you know of one, please email me at: kilkennyseakale@gmail.com

The Unfashionable Cauliflower

The unfashionable Cauliflowers Brassica oleracea var botrytis have been excellent this year and well behaved. They have had the decency not to produce their white curds all at the same time.

A freshly harvested Kilkenny Cauliflower

According to Sir Ghillean Prance and Mark Nesbitt in the "Cultural History of Plants", 2005, the Cauliflower probably originated in Cyprus and was cultivated in Italy in the 15th century. By the end of the eighteenth century, it was a popular vegetable. It was one of the vegetables that John M'Craith, nursery and seedsman, was offering for sale in Kilkenny in 1827 and it is fair to assume that it has been grown and eaten in Kilkenny since then.
Vilmorin-Andrieux and Robinson list 18 different varieties in 1920, including dwarf, giant and purple varieties. These days, the popularity of cauliflower (easily grown in Co. Kilkenny), is waning in favour of imported vegetables.
Best eaten as soon as it is harvested, delicious raw or gently steamed. It makes great purees and soups; the possibilities are endless. A fresh, lightly cooked Cauliflower needs little seasoning, just a bit of grated nutmeg will compliment it. When buying Cauliflowers, look out for ones with good, long crisp green leaves and cook these along with the florets, to enhance your dish.
Email: kilkennyseakale@gmail.com