Dine in Cork

Mark your calendar ‘Evening Echo Dine In Cork-Restaurant Week’ running from Friday 5th November to Sunday 14th November.

Jola’s Restaurant
“Dine in Cork” Menu
3 Course Meal or 2 Course and Glass of Wine €25
Available all night !

Soup of the Day
Grilled Vegetables Tartar with St. Tola Goats Cheese and Honey Red Wine Shallots (V)
Sauté Tiger Prawns with Chilli, Garlic and Coriander Olive Oil Dressing, Fresh Rocket Salad
Homemade Raviolis filled with Clonakilty Black Pudding, served with Crispy Bacon and Pear Pure
Potato Pancake with Irish Smoked Salmon and Dill Sour Cream

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Grilled Fillet of Sea Bass with Pink Peppercorn and Citrusy Dressing, Green Beans
Surprise Irish Beef Roll stuffed with Smoked Bacon, Onions and Gherkins served with Mashed Potatoes &Wild Mushroom Sauce
Breast of Chicken wrapped in Parma Ham, filled with Parmesan Cheese, served with Rocket Mash
Filo Pastry filled with Barley, Black Olives, Red Peppers, Walnuts & Feta Cheese, served with Fresh Tomato & Basil Sauce (V)

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Lemon Sorbet with Champagne
Jola’s Apple & Walnut Cake with Vanilla Ice Cream
Vanilla Ice Cream with Home flavoured Chocolate Vodka

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Tea or Coffee


Offer available all night - Booking essential!
You can make reservations for restaurant week by contacting the restaurant directly.
Tel: 021 477 3322
www.jolasrestaurant.com
Lower O’Connell Street, Kinsale

Gnocchi Gets the Irish Treatment

Italy and France are often in competition to be the good food capital of Europe. And after a recent visit to Bella Italia I am weighing in – this week anyway – in favour of the plump gnocchi, flavour packed artichokes and fresh, uncomplicated pescatore of the Italian kitchens!

Whenever I visit the rolling hills of the bustling cities of Italy, I am reminded that Italian food is much more than spaghetti bolognese. It is a meeting of the minds between often conflicting cultures. Historically, Italy served as a crossroads between Europe and Asia and Africa; therefore, classic Italian recipes are highly influenced by Greek, Arab and Spanish travelers. Not only that, but each region has a very different culinary flare.

When you visit Rome expect bold flavours. Succulent lamb and juicy artichokes are staple ingredients most of the year – and although pasta is only one element of Roman cuisine the spicy penne all'arrabiata is delicious. My personal favourite though is the Saltimbocca alla Romana – a classic veal dish wrapped in prosciutto and sage and cooked in Marsala.
Roman food is often considered the poor man’s meal in comparison to some of the more extravagant food experiences in Italy. Venice, for example, has a more show-off attitude to ingredients. Once a popular trading post for spices between Europe and Asia, Venice adopted a spicy attitude towards the simple staples: polenta, risotto and beans. And you only need to wander down to the famous Rialto market to be overwhelmed by the variety and quality of seafood. Venetian style sardines or Fagioli in Salsa di Acciughe – a dish of beans in an anchovy sauce.
Head out from the main metropolis and you will find a vast array of different styles of cooking. Wander south for seafood-based dishes infused with saffron and other wondrous spices. The Sicilians are known for their fresh fish dishes and will eat raw sea urchin for an appetizer (actually quite yummy) and move on to some of the world’s best citrus fruit for dessert. Travel north of Rome to Tuscany and you can find simpler fare – fresh tomatoes, cold pressed olive oil and basil.

There is actually no end to the wonders of Italian food. But I have to say, one of my favourite dishes is fat, fresh gnocchi made to order! Similar in a way to the perogi that is such a favourite on our menu, gnocchi is a versatile little starch that, when well-made, can be paired with pretty much anything – even, like our perogi, with an Irish twist of black pudding, bacon and pear puree (http://www.jolasrestaurant.com/menus%5Fand%5Fwine/#).

Why not give making it a try? This recipe is one from the master Antonia Carluccio.

This is more than just a recipe – it is a technique. As a result, no exact quantities can be given.
cold mashed potato
salt to taste
eggs
plain (all-purpose) flour
butter or pasta sauce to serve.

Making Gnocchi
You need a clean, dry work bench which you dust liberally with flour. A saucepan of salted water ready to boil should be on the stove.
In a 600 ml (one pint) bowl or jug, put about half a cup of mashed potato. Stir in quarter teaspoon of salt.
Break in one egg and stir the mixture well with a fork. From this point on it cannot be left.
Add flour to the mixture. The amount will vary because the amount of water in the mashed potato will vary too much. Start with a quarter cup of flour. Mix well. You will almost certainly need to add more flour. The consistency needed is that of a large mushy ball. Less flour is better than too much.
Sprinkle more flour over the ball. Sprinkle more flour generously over the work surface.
With the spatula, scoop off a slice from the dough ball and drop it onto the floured work surface. Coat dough with flour then with floured hands, gently roll the dough into a long sausage shape, keeping the surface well floured. Do not knead it – we need to keep the inside sticky. Too much flour at this stage right through the dough will give the finished product an uncooked floury taste, too stodgy.
Make the dough sausage as thick as your thumb. With clean spatula cut 1 cm slices from the dough sausage. Toss these pieces in flour to coat all sticky surfaces then using the floured fork, gently press each piece to flatten. Roll the pieces from the fork with fingers, to form a gently folded over shape with the mark of fork tines on the outside. Place each little dumpling on a foam tray or floured plate.

Cooking the Gnocchi
Put the pot of salted water on to boil. Once it has reached a rolling boil drop in the raw gnocchi. Gently stir to make sure they do not stick to each other or the bottom of the pot. They will initially sink then begin to float. Let them cook until they have floated on the surface for about thirty seconds, then scoop them out with a slotted spoon.

Put the cooked gnocchi into a serving bowl immediately, and add butter or pasta sauce of your choice to prevent sticking.

Pair is with great fresh Irish ingredients and you will have a winning dish!

New Food Movement

The English Market was a hive of activity last evening for the launch of Ireland's new food movement, LocalMarkets.ie, but there was plenty more than honey on the menu. More than 200 guests were treated to delicious gourmet dishes, produce and wines from 25 award-winning Cork producers who are taking part in the new venture LocalMarkets.ie. The new web service sources the finest products and gourmet meals from producers in your local area, and allows you to them delivered to your door within 48 hours.

The Lord Mayor of Cork, Cllr. Michael O'Connell was on hand to launch the new initiative, along with TD Simon Coveney and author and personality Diarmuid O¹Drisceol. Mr Coveney called the new food movement a great undertaking for Irish producers, and all the speakers gave a nod to the many producers who have banded together to create the initiative to support local produce and local companies.

Speaking about the launch, LocalMarkets innovator Rory McCann said,We're not a supermarket, we're a movement and we want people to join the movement and celebrate and enjoy locally produced food. He went on to say that his hope is that this initiative will encourage people in Ireland not only to reconnect with their local producers but also to get cooking in their own homes. To help consumers connect with their local food community, the site ­ which was just shortlisted by the Irish Web Awards as one of Ireland's most innovative websites ­ is packed with info about the producers so consumers can learn where they came from and what they stand for.

It¹s really important for us to reconnect consumers with their local artisan and speciality food and drink producers and to strongly encourage local trade, Rory McCann said. There has been a lot of talk recently about reducing food miles and this is an easy way for consumers to incorporate that practice into their own lives ­ without having to give up their favourite fresh, seasonal and tasty food and drink.

If the enthusiastic response to the launch is anything to go by, Rory and his team are hopeful that this support will, in turn, help to retain jobs and benefit local communities throughout the country. It has become their mission to give consumers throughout the country access to the largest range of range of artisan food and drink in all categories from bakery to cheese to fish, meats and speciality foods.

TO read more about this event go to bibliocook.ie and http://blogs.ireland.com/thecorkfoodblog/

Welcome to the Good Food Circle

It is my great pleasure to announce that Jola’s Restaurant is the newest member of the Kinsale Good Food Circle. It is a great honour have joined such an excellent group of restaurants and to have an opportunity to take part in the 34th annual Kinsale Gourmet Festival.

Restaurants in Kinsale have always prided themselves on their high reputation for culinary expertise, and the Good Food Circle allows us to work to together to ensure the we offer a diversity of cuisine with a guarantee of quality, service, comfort and ambiance and, of course, fine dining.

The first event in my Good Food Circle Calendar is the Gourmet Food Festival, which happens every October. As this is the first year Jola’s Restaurant has been a part of this terrific weekend event, we will be pulling out all the stops to make sure each and every guest through our door has fine dining experience they will never forget. Jola’s Restaurant prides itself not only on the food we produce; but also on being a feast for the eyes: a blending of the traditional with the contemporary, European elegance with Irish charm. We are delighted to be part of the Good food Circle so that we can share our passion with an even greater audience. If you are keen to check out what’s on offer during this terrific weekend see below for details or check out the Good Food Circle website for more info and ticket information: www.kinsalerestaurants.com.
Friday 8th October

3pm Cookery demonstration & Wine Reception with Kinsale & RTE's Martin Shanahan of "Martin's Mad About Fish" fame!
Venue: White Lady Hotel Sponsored by Pallas Foods 

6.30pm Official Opening at the White Lady Hotel.
Bollinger reception with canapés from the Good Food Circle, hosted by members of The Kinsale Good Food Circle.

8pm Dine out at the GFC restaurant of your choice!


Participating Restaurants : Restaurant D'Antibes, The Blue Haven,The Captains Table @ Actons Hotel, Crackpots, Jim Edwards, Maxs Wine Bar, Man Friday, Pier One @ The Trident Hotel, Toddies, White Lady, Fishy Fishy


Festival Club

Saturday 9th October
– The Mad Hatters Taste Of Kinsale.



11.30am – Join Alice, the Mad Hatter, March Hare and the Fieldmouse for an escorted tour of the 12 Members of Kinsale’s Good Food Circle who will present spectacular dishes from their kitchens bearing testimony to the culinary skills of the chefs of Kinsale.


The event kicks off with a sparkling reception in Acton's Hotel, sponsored by Christy's Wines & Spirits, where your guide will then escort you to each of the four tasting venues to sample fine cuisine, complimented by selected wines from our Festival wine sponsors.

8pm – Dine out at the GFC restaurant of your choice.
Participating Restaurants : Restaurant D'Antibes, The Blue Haven,The Captains Table @ Actons Hotel, Crackpots, Jim Edwards, Maxs Wine Bar, Man Friday, Pier One @ The Trident Hotel, Toddies, White Lady, Fishy Fishy, Jolas Restaurant


Sunday 10th October– 1.00pm Fruits de Mer, Actons Hotel, Kinsale Suite
Take your seat for a superb afternoon of fun & frolics with MC Derek Davis.


Enjoy a mouth watering four course lunch to include lobster, crab, prawns etc, accompanied by delicious wines sponsored by Torres Mas Rabell. 
Freshly roasted coffees compliments of BEWLEYS

Then dance the evening away with the Aristocrats.



Bake some warmth into Autumn

I recently discovered the world’s best cookie. I know that is a bold claim but I believe it! It was one of those rainy early autumn days, when it is not quite cold enough to have the heat on, but, if you were honest with yourself, you would much rather snuggle back up in bed than start on your to do list. I was working away at my computer, planning some changes to the new autumn menu, when I suddenly knew that there was only one things in the world that would make me feel warm and cosy at that exact minute: a batch of velvety chocolate cookies straight from the oven.
We have an amazing Dark Chocolate and Walnut Cake on the menu at the restaurant and I wanted something similarly scrumptious and decadent, but that I could whip up in 10 minutes. A quick search on the internet revealed (what I believe to be) the best cookie recipe ever! The result of this slightly cakey concoction was a cookie that can best be described as heaven. Kind of a cross between an ice cream sandwich-base and the best quality restaurant chocolate cake, Bon Appétit’s Dark Chocolate Oatmeal Cookie is a revelation – even for a dessert aficionado such as myself.

Ingredients:
3/4 cup all purpose flour
1/4 cup unsweetened cocoa powder
1/2 teaspoon baking soda
1/4 teaspoon salt
1/2 cup (1 stick) unsalted butter, room temperature
1/2 cup sugar
1/2 teaspoon vanilla extract
2 tablespoons steel-cut oats
1/4 cup semisweet chocolate chips

Note – I used regular oats, as that is what I had on hand. They made the texture of the cookie slightly softer, which I loved, but it is completely up to personal choice.

Preparation
Preheat oven to 350°F. Butter large rimmed baking sheet. Sift first 4 ingredients into medium bowl. Using electric mixer, beat butter in large bowl until fluffy. Add sugar and vanilla; beat until blended. Add flour mixture and beat until moist clumps form. Mix in oats with spatula until evenly distributed (dough will be very firm). Add chocolate chips and knead gently to blend.
Using moistened palms, shape 1 generous tablespoon dough into ball. Place on prepared sheet; flatten to 2-inch round. Repeat with remaining dough, spacing rounds about 2 inches apart.
Bake cookies until centre is slightly firm and top is cracked, about 14 minutes. Cool on sheet.

And they really are delicious. The world is a warmer place with a cup of tea and warm chewy cookie in hand. So, if you can’t make it to my ‘house’ for the chef’s best Dark Chocolate Walnut Cake, why not try out this cookie version? After all – life is just too short to go a day without dessert.

If you have a cookie recipe that changed your life, send it in and I will try it out for a future blog.

Preserve Yourself!

Whether you're a seasoned preserve-maker or a first-timer, early autumn is a great time to buy up those fruits and veg and make a start at stocking your cupboard.
 There are literally thousands of recipes available for jams, canned vegetables and sweet and savory preserves, so it is a case of deciding what you love and then finding a recipe to match. I wanted to share some of my basic tips on preserving that I have gathered over the years and from various sources – but this is just the tip of the iceberg, so if you are going to get serous about preserving head online or to the bookstore. Grow It Yourself Ireland (www.giyireland.com) or Chili and Chocolate (www.chilliandchocolate.com) are good place to start.

Prepare fruits/veg first: 
For all recipes, prepare the fruits or vegetables before measuring. Wash, remove stems, tops, tails or pits, depending on the fruit or vegetable. 
If you are working with frozen fruits and veg (which you can certainly do) just measure the frozen fruit and thaw before proceeding, including all juices unless otherwise directed.


For some good grounding in the basics check out Cook Eat Share (www.cookeatshare.com)
But here are the directions I follow to get you started:

Fill boiling water canner two-thirds full of hot water. About 30 minutes before filling jars, start to heat.
• Use only new lids and canning jars that are free of nicks and cracks. Just before filling jars, heat lids in small saucepan of hot but not boiling (180°F/82°C) water until sealing compound is softened.
• Wash, rinse and air-dry jars. Ten minutes before filling, place jars, metal funnel and 1/2-cup (125 mL) metal measure in canner rack; heat to hot but not boiling (180°F/82°C).
• Fill hot jars using funnel and measure and leaving recommended headspace. If necessary, wipe rims with damp paper towel.
• Centre lids on jars; screw on bands until fingertip tight.
• Return jars to canner. Add boiling water to cover by at least 1 inch (2.5 cm). Cover and return to boil; boil for specified time.
• Turn off heat. Let water stop boiling before removing jars. (Removing jars too early may cause leakage due to change in pressure.) Lift up rack with jars. With canning tongs, transfer jars to flat rack to cool and set, about 24 hours.
• Check that lids curve downward. Refrigerate any that do not and use within three weeks.
• Label and store jars in cool, dry, dark place for up to one year.
Now get started!

Get Your Greens

It is said that Inuit people living in the arctic have over 100 words for snow. The same could be said for the number of words the Irish have for green. Green is the color of nature, fertility, life. Grass green is the most restful color. Green symbolizes self-respect and well being. Green is the color of balance. It also means learning, growth and harmony. Living on the Emerald Isle we cannot escape it! And I for one am thankful for all the green surrounding me – especially when it comes in the form of vegetables, in particular, the leafy variety.

The most common vegetable on most dinner menus is of the leafy green variety, so it kind of makes sense to grow your own. That way it possible to have fresh greens on your dining table nearly all year long if you put some thought into your planting.
Leafy vegetables tend to be better suited to cooler weather, therefore, early spring, late summer, and autumn the harvested leaves will be at their tastiest.

Our mild Irish climate makes it possible to grow lettuce throughout the winter, so you can actually plant a new crop of lettuce and spinach in late summer/early autumn and you will have delicious tasting leaves for your winter salads. Just make sure to protect the tender young plants from frost by insulating them with a layer of straw. For a change you could always try growing Kale, Swiss Chard and Endive.

It is your decision whether to buy seeds, or buy the young starter plant from your local nursery. If you are planning to plant when the ground is still warm (like it is right now) then you might as well go the cheaper route, which is buying packets of seed. Make sure you follow the planting directions carefully though to avoid over crowding the plants.
Then – sit back and watch as yet another few shades of green enter your life.
A simple green salad is always a beautiful thing but for a delicious new take on how to cook Endive try these scrumptious tarts!

4 heads endive
brown sugar
orange juice
Butter
Scallop
Puff pastry
Salmon Caviar
chervil

Chop the endive into 1 inch pieces.
Fry the endive in some butter in a frying pan, when it softens a bit add in some sugar to sweeten it up and caramelise.
When it has caramelised place orange juice in the pan and reduce.
Season with salt & pepper and remove from heat and let cool.
Once cool, place the endive in the bottom of oiled muffin tins.
Top with a circle of puff pastry the same size as the muffin hole.
Brush with egg wash and bake in the oven on 200°C until golden.
Sear some scallops in a hot pan with a touch of butter until golden, then flip over for 10 seconds and remove.
Take the endive tarts out of the muffin tray and arrange on the platter, top with a seared scallop then top with salmon caviar and chervil.