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Irish Examiner
12 hours ago
- Entertainment
- Irish Examiner
Irish Examiner Eats: Magical 'after hours' dining at iconic Farmgate Café
The Irish Examiner Eats Club kicked off its summer season with a truly unique offering, an exclusive 'after hours' evening dinner in Cork's iconic English Market. Exclusive to Irish Examiner subscribers, a special menu awaited diners at the Farmgate Café, after the historic market had shut up shop for the day. Following the roaring success of last year's IE Eats Club dinners, in Goldie and Good Day Deli, anticipation was high for this first event of 2025, and delighted diners were rewarded with a luxury Farmgate menu served up in the restaurant, as the evening sunlight filtered through the market's soaring rafters high above. Irish Examiner food editor, Jillian Bolger officially welcomes the guests to the event in the Farmgate Café. Picture: Chani Anderson The Farmgate Café was originally opened by Máróg O'Brien and her sister, Kay Harte, in 1994, with Kay then taking over the reins and it is now operated by Kay's daughter, Rebecca Harte. Over the years, it has become a local favourite and a national institution, and is very firmly on the map for international tourists and visitors seeking the finest Irish food, sourced locally, much of it from the market below, and delivering menus of traditional Irish dishes with a contemporary twist. Under head chef Pamela Kelly and front of house manager Tricia Cronin, IE Eats Club diners were first greeted with a welcome drink and then served up a fabulous four course menu which was rapturously received. Beginning with canapés (Arancini with Toonsbridge scamorza, and corned beef and caper turnover), it was then followed by a first course of mackerel, soused beets, remoulade, before moving on to the main course of lamb cutlets, barley, and vegetable broth, colcannon potato, and then finishing with dessert of buttermilk Panna cotta, served with Bushby's strawberries, from Rosscarbery, in West Cork. Deirdre and Denis O'Mahony clink glasses in the Farmgate cafe. Picture: Chani Anderson Exclusive tickets to IE Eats Club events can only be purchased by Irish Examiner subscribers and before the wonderful night was out, excitement was already building in anticipation of the next such event in August, as part of the Cork on a Fork food festival, and with details to be announced in the very near future. The Irish Examiner food writing team also dined, with food editor Jillian Bolger introducing the dinner and the team, with wine writer Leslie Williams introducing the wines, before the curtain was drawn on yet another magical night out of wining and dining for the Irish Examiner Eats Club. Read More Winning €250m EuroMillions ticket sold in Cork city centre
The Guardian
18-04-2025
- General
- The Guardian
Benjamina Ebuehi's recipe for earl grey and lemon panna cotta with almond tuiles
Panna cotta is one of those desserts that looks more technical than it really is. But, in fact, it's probably one of the easiest desserts you can make, and there are so many ways to infuse it with different flavours. Recently, I've been ditching individual moulds and serving it in large, sharing-style dishes, which means you can make it with a softer, silkier consistency, because it doesn't need to hold its shape. Instead, you can just scoop and serve. Prep 5 min Cook 45 min Chill 2 hr+ Serves 6-8 2½ gelatine sheets 200ml milk 500ml double cream 100g caster sugar 3 earl grey tea bagsFor the tuiles35g unsalted butter 35g icing sugar 40g egg whites 45g plain flour 70g flaked almondsFor the lemon syrup1 large lemon 3 tbsp caster sugar Put the gelatine in a bowl of cold water and leave it to sit for five minutes, until softened. Meanwhile, put the milk, cream, sugar and tea bags in a saucepan and heat gently, stirring, until the sugar dissolves and the mixture is hot to the touch. Leave the tea bags to steep for five minutes, then lift out and discard. Squeeze the excess water from the soaked gelatine, add the softened sheets to the milk pan and stir until they've completely dissolved. Pour the lot into a 20cm wide serving dish, then chill in the fridge for two to three hours, or until set. For the tuiles, heat the oven to 190C (170C fan)/375F/gas 5, and line a baking tray with greaseproof paper. Beat the butter and sugar in a bowl until smooth, then whisk in the egg whites. Beat in the flour to make a smooth, thick paste. Stir in most of the almonds, then spread out the batter as thinly as you can on the lined tray. Sprinkle the remaining almonds on top, then bake for 15-18 minutes, until lightly browned. Remove and leave to cool completely, then break into rough shards. To make the syrup, use a vegetable peeler to shave the zest of the lemon into wide strips. Slice each strip into smaller, thinner pieces, then put them in a small saucepan and add the lemon juice, sugar and 80ml water. Bring to a boil, then turn down to a simmer and cook for three to five minutes, until the peel is softened and syrupy. Take off the heat and leave to cool completely. To serve, spoon the syrup over the panna cotta and serve with the tuiles alongside.
