Irish Beef

Marvelous piece in the Farmers Journal this week entitled 'Where's the beef?' by Imen McDonnell about the quality and taste of Irish beef and how she has come to appreciate the taste and flavour of our grass fed beef.

From our own point of view, for quality and taste the traditional breeds are best whether it be Angus, Hereford, Irish Moiled etc.. We of course would be rather partial to the Irish Moiled, but basically if you want top quality beef  buy Irish, buy it from your local butcher and preferably from a butcher who has his own abbatoir. They need our support and our beef needs them!

And speaking of local butchers, we have just come back from Flood’s of Oldcastle where we went to see our Moile bullock which has been hanging in their fridge for the past 3 weeks. It was a great opportunity to see it on the hook and to discuss with Johnny, Declan and Martin Flood the different cuts and options to make the best use of it from our freezer!

If you’re ever in Oldcastle be sure to call in, or alternatively look out for their market stall on Saturdays at Sheridan’s Cheesemongers warehouse in Carnaross.

The four quarters ageing nicely in the fridge, and a good covering of fat too, essential for flavour. I was relieved to see the carcass looking so well as I was worried he wasn’t finished properly, but Declan assures me that it’s looking really good.

Our own organic rare breed beef, butchered locally and into our freezer: a total of 25 miles from ‘field to fork’!

We will be using this Moile beef through our B&B, and may have small amounts for sale but essentially we envisage using most of it here, however we sold 2 bullocks to Clanwood Farm who own and operate The Organic Kitchen, which you may have seen at shows and festivals round the country.

As part of their business they also sell their organic beef to specialist shops in the Dublin area: Cavistons, the Organic Supermarket and Thomas’s of Foxrock to name a few. So keep your eye out for Irish Moiled beef in these establishments and better still, create a demand by asking for it!

Some of our Irish Moiled Cattle

Eco Label

Stealing the phrase of a certain motoring journalist I suppose we have always been 'Ecomentalists', and now we have the certificate to prove it!

During the summer we did an Eco-Tourism course which was organised by Westmeath Community Development and facilitated by Neil Faulkner. 

To find out more please click on the following link: www.greenhospitality.ie

 From left to right: Maurice Bergin of Green Hospitality Ireland, Christopher, Helen and Joe Potter of Westmeath Community Development.

Nine businesses took part, all from Westmeath and all still committed.

A special thanks to  Westmeath Community Development who ran the Eco Tourism Training Project which was funded under the Rural Development Programme 2007-2013

Autumn

I'm not sure what happened to summer but it seems as if autumn is with us in the form of conkers at least.

The damsons and the crab apples are the last of the fruit to ripen, and while the recent windy weather and the birds have had their share there was still plenty for us to pick.

After much teetering on ladders we can return to the house and start processing the haul!

More jellies and jams - lets hope our guests, family and friends enjoy them as much as we do. 

Home Made Ribena

Summer is rushing by and the last of the blackcurrants have been picked, for the past few years having frozen lots of blackcurrants and made lots of jam we now also make  a blackcurrant cordial - probably better known by its commercial name of 'Ribena'. It makes the taste of summer last all year, is so easy to make and so much more delicious than any shop bought variety. Everyone should give it a try.

Put two and a half pounds of blackcurrants in a large pan with four litres of water and bring to the boil. Boil for fifteen minutes.

Strain off the fruit. Add fifteen cups of the liquid, one cup of wine vinegar and thirteen cups of sugar. Allow the sugar to dissolve and boil for three minutes. Allow to cool and then bottle.

We keep some in the fridge and freeze the rest for use later in the year.

Dilute to taste with either ordinary or sparkling water. Cheers!

Summer's Bounty

It's that time of year again, and we have an abundance of produce!

We always plant a few potatoes, these are Roosters, and it's impossible to beat freshly dug, boiled potatoes with a dab of butter.

Mange Tout are in full swing and cook really well steamed over the aforementioned potatoes.

Blackcurrants are also on the go and Helen has been busy making jelly as well as lots of summer puddings!

Helen also makes homemade Ribena using a Darina Allen recipe which is absolutely delicious and freezes really well.

 Our earliest plums have just come ripe and Helen has made a wonderful jam this year which is really good on toast for breakfast and is also goes well with Moonshine Dairies organic natural yogurt.

 The clover and blackberry seems to have yielded really well for our bees. This is some brace comb that I cut off one of the supers, packed with honey and our first taste of this years harvest. Eating it is a bit primative and is a case of biting off chunks, savouring the honey and spitting out the wax. Once the initial frenzy has worn off, it's really good spread on buttery toast!

Poppies in the Barley

The barley will be harvested any day now, all it needs is for the rain to hold off. But in the meantime, is it possible to have too many photographs of poppies?

Westmeath Tasting Plate

We are members of the Westmeath Slow Food Convivium, and on Friday last at the Hilltown New Music Festival we put put together a Westmeath Tasting Plate to showcase some of the local produce and producers in the County.

Beef from Joe Brady of Lough Owel Organic Farm

Our Lamb

Smoked Mackerel from John Rogan of Rogan's Real Smoked Fish. Tel: 043 76264

Gouda from Mary & Gerry Kelly of Moonshine Organic Cheese

Salad from Kevin Harmon (Castlepollard on Fridays, and Mullingar Farmers Market)

Breads from 'Just Baked' 29 Pearse St. Mullingar

All served with a delicious glass of Prosecco from Wines Direct in Mullingar

The Tasting Plates looked really well going out and we served over 70 music goers!

We were very fortunate with the weather, and everyone was able to sit outside and enjoy the atmosphere.

The music got underway later in the evening.

The courtyard or castle keep to the rear of Hilltown House made a fantastic venue for the whole event.