Here we are! July's menu, we've had to host the suppers a bit earlier this month as we're rather busy at the end! Blame them ladies from Hunt & Gather on it. They're working the Gruel Guerilla to the bone. So as you can see we're all summer-y and fresh, we've got the best Temple Bar MArket has to offer and we're excited for you to come and try it. It's the usual deal, arrive at 8, eat at 8:30, chat till 11:30 and then hit the road! Spaces are limited so get in quick, look forward to see you!
It's been since I wrote out a menu! So here it is. We got a roof salad for a starter! Robin has grown some super tasty borage and our buckler sorrel has returned with a vengence! We made some nettle syrup and have Jess from Kai's blackberry vinegar to make an awesome dressing, finish it off with some of Toonsbridge finest mozzarella and we got a heck of a starter!
Then on to some super twice cooked pork belly with some of Corleggy Cheeses raw sheep halloumi paired with pickled rhubarb and roast fennel from the McNally's!
Finishing it all off with some zabaglione. There'll be chat and craic and all that! See ya here!
So this was what we began with this morning and it was the last thing to leave the kitchen this afternoon. I like making ice-cream. I make it a good bit. I also fail at making it a good bit. Some of the reason I fail:
- I have an electric hob.
- I can not control the heat being applied to the base of my pot correctly.
- My fridge sometimes doesn't like to chil items I give it.
- I don't own a thermometer.
- I like failing?
- I like scrabled eggs that taste of vanilla?
Well anyway, I decided it'd be best if we started off with a nice simple one for Michelle sometine she could build from change and tweak for whatever reason she wants. I've been trying over the past few months to instill in Michelle the idea that everything you use in the kitchen as far as ingredients are concerned should be the best. Should be fresh. Should be seasonal and such. From her salt and pepper to the milk we use in the making of the icecream. I wanted a good full fat milk. So what better than the best milk you can buy in the centre of Dublin,so we popped up to Sheridan's on South Anne St and grabbed a 1ltr bottle of Teirnan Family's Raw Milk. We were ready. I was nervous. Michelle wanted a sandwich.
What you'll need:
- 250ml full fat milk
- 250ml double cream
- 2 vanilla pobs
- 5 egg yolks
- 100g sugar
With a sharp knife split the vanilla pods in half and scrape out the seeds. Put the milk, cream and vanilla seeds and pods into a heavy saucepan. Warm gently till just below boiling point, pop it off the heat and leave covered to infuse with the vanilla for about 15-20 minutes. In the mean time whisk the egg yolks with the sugar. Gradually add the warm mixture to the egg/sugar mix till it's all added. Return the saucepan to the hob and cook over a low hat stirring constantly. What you want to happen is the custard coats the back of your spoon. On a low heat and being terrified as I always am making this, it might take a while. I go from points of joy with the smell of vanilla floating around to anger and holding my hand back from uping the heat. Just take your time. Rush it and it over heats you'll have scrambled eggs.
Pour everything into a large bowl and chill.
Today I left this to chill for about 3 hours while we baked the rest of our things. I would normally leave it up to 8 hours. I made sure the mix was shallow so it would chill quickly.
I went and collected my freezer bowl. With the kitchenaid freezer bowls they have to be in a freezer for at least 15 hours prior to using them.
**TIP** Do not pour your mixture into the freezer bowl before starting the mixing. It's cold in there and it'll just freeze and cause a few issues **END OF TIP**
I poured my mix in as the arms were turn and waited. I can see were this tune of "I scream, you scream" comes from. It took about 25min before it started resemble ice-cream. I left my mixer on the slowest speed. After about 35min I was happy wit how it looked. Took it out, tasted. Was happy with how it tasted. If you have any left after making this just pop it in a box and leave it in the freezer.